Sticking to a diet during the Holidays can be hard, and when you are living gluten-free for health reasons, it’s even harder. Instead of feeling left out by not being able to eat any of the dishes, why not make your own? These dessert recipes are all delicious, festive and completely gluten-free!
Peanut Butter Cookies
1 C Peanut butter
1 C Sugar (optional: 1/2c more)
Mix thoroughly. Make small balls of dough (smaller than a golf ball) then roll it is a plate of sugar to coat ball (optional).
Place on pan and smoosh with fork twice, making hatch marks.
Cook 350 degrees 7-10 min. Recipe does not include the sugar coating – if you skip it no one will know.
Number of Servings: 24
Walnut Pecan Maple Torte
1/4 cup ground flax seed
1/3 cup hot water
2 eggs, separated
1/2 cup maple syrup
2 tbsp dark brown sugar
1 tbsp vanilla
1/2 tsp baking soda
1/2 tsp salt
1 cup ground walnuts
3/4 cup ground pecans
2 egg whites
Preheat oven to 350°F and line a 9-inch spring form pan with parchment paper.
In a small dish, whisk together flax seed and water. Let stand 10 minutes.
In a large bowl, beat egg yolks, maple syrup, brown sugar, vanilla, baking soda and salt together.
Add flax seed mixture and beat in well, then mix in the ground nuts.
Whip all the egg whites until soft-peak stage and quickly but gently fold them into the mixture.
Bake for 28-30 minutes. Cool in the pan before removing.
Number of Servings: 12
Peanut Butter Fudge
2 cups peanut butter
1/4 cup raw cocoa powder, sifted to remove any lumps
1/2 cup plus 2 tablespoons liquid honey
1 heaping tablespoon coconut oil, melted
2 teaspoons vanilla extract
1 teaspoon coarse sea salt
Combine all ingredients in a large bowl. Mix until well incorporated.
Spoon the mixture into a pan and flatten with the back of a spoon. Place in the freezer for an hour or so, then take it out to cut into bite-size squares or rectangles. Transfer the pieces onto a plate. Keep these covered and stored in the freezer.
An alternative is to spoon the mixture into candy molds; pop them out when they are thoroughly frozen. They have a chewy texture when frozen.
Number of Servings: 12
Cappuccino Mousse Trifle
2 1/2 c milk
1/3 c instant coffee
2 pkg vanilla pudding mix
1 carton lite cool whip
angel food cake
1 sq semisweet chocolate
1.4 tsp cinnamon
In a bowl mix and stir milk and coffee until dissolved.
REMOVE 1 cup and set the rest aside.
Add pudding mix to the remaining milk mixture beat on low speed for 2 minutes or until thick.
Fold in 1/2 of whipping cream.
Place a third of the cake cubes into a 4 qt. serving bowl.
Layer with a third of the reserved milk mixture and pudding mixture and a fourth of the grated chocolate.
Repeat layers twice.
Garnish with remaining whipping topping and chocolate.
Sprinkle with cinnamon.
REFRIGERATE until serving.
Peanut Butter Balls
3/4 cup peanut butter
1 1/2 cups gluten-free, homemade graham cracker crumbs
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup honey
1/2 cup organic powdered sugar (evaporated cane juice in powdered form), for rolling
Using your freshly made (but fully cooled!) gluten-free graham crackers [use my recipe, called “Natural-Sweetened Graham Crackers (Gluten-Free) – found on this site], make the crumbs in a zip-bag with a rolling pin.
In a medium bowl, mix all ingredients (except sugar) well.
Form into 25 balls, about 1-1/2 inches each. Roll in powdered sugar, then set on a plate, cover with plastic wrap, and refrigerate for at least 30 minutes to 1 hour (until firm). You can also roll these in coconut shavings, if you prefer.
Number of Servings: 25