45 Delicious Gluten-Free Desserts: Molten Chocolate, Apple Crisp, and More!
By Melissa Schneider September 19, 2013 No Comments
Are you gluten-free desserts completely awesome? If not, try baking up our three favorite recipes with ‘You’re My EVERYTHING’, a gluten free flour blend that is hands-down the best gluten free flour for baking. This little miracle blend was created by Founder Jessica Anderson and has been selling like hotcakes since 2010. (Read our interview with Jessica here.)
Or, don that apron and get baking!! Try our 3 fav gluten-free desserts:
Mini-Molten Chocolate Cakes
From the Natural Gourmet Institute
- 8 tablespoons (1 stick) unsalted butter, plus more for buttering cups
- Unsweetened cocoa powder for dusting cups
- 8 ounces semisweet chocolate, coarsely chopped
- 4 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup maple sugar or regular sugar
- 2 tablespoons OMGF’s ‘You’re My EVERYTHING’ gluten-free all-purpose flour
- Confectioner’s sugar or unsweetened cocoa powder for dusting (optional)
- Whipped cream or crème anglaise for serving (optional)
- Fresh raspberries for garnish (optional)
1. Adjust oven rack to center position and heat oven to 400° F. Generously butter ramekins and then sprinkle cocoa powder into each, tapping and rotating so that all sticky portions of butter are evenly dusted. Tap excess cocoa powder out of cups and position ramekins on a baking sheet.
2. Meanwhile, melt the butter and chocolate in a medium heatproof bowl set over a pot of almost simmering water, stirring once or twice, until smooth. Then remove from heat.
3. Beat whole eggs, yolk, vanilla, salt, and sugar at highest speed in a bowl of a standing mixer filled with whisk attachments, until volume nearly triples, color is very light, and mixture drops from beaters in a smooth, thick stream. This will take about five minutes. If you don’t have a stand mixture, do your best with a deep bowl and electric beaters. Scrape egg mixture over melted chocolate and butter, then sprinkle flour over top. Gently fold egg and flour into chocolate until mixture is uniformly colored. Ladle or pour batter into prepared ramekins. (At this point, cups can be covered lightly with plastic wrap and refrigerated up to 8 hours. Allow to sit at room temperature for thirty minutes before baking.)
4. Bake until cakes have puffed about ½ inch above rim of ramekins, have a thin crust on top, and jiggle slightly at center when cups are shaken very gently, 12 to 13 minutes. Run a paring knife around inside edges of ramekins to loosen cakes and invert them onto prepared serving plates. You can use tongs to dump the cups over, if they are very hot. Tip: Test the first cup to see if the consistency is right. The cake should hold it’s form, so if the cake splats on the plate, put the rest back in for 2-3 minutes and enjoy your “mistake” before your guests see.
5. If desired, sieve a light sprinkling of confectioner’s sugar or cocoa powder over cakes to decorate, and serve immediately with whipped cream, crème anglaise, fresh raspberries, etc. Ice cream is a good companion too!
Gluten Free Apple Crisp
- 1 cup of brown sugar
- 1 tablespoon of ground cinnamon
- 9 large apples peeled, cored, and sliced
- 1 cup of OMGF’s ‘You’re My EVERYTHING’ gluten-free all purpose flour mix
- 1 cup of sugar
- 1 stick of (1/2 cup) melted butter
Method: Preheat the oven to 400 degrees. Melt 1 tablespoon of butter and spread on the bottom of a 9×13 dish. Combine the brown sugar and cinnamon in a large bowl. Add the apples and toss to coat. Transfer the apple mixture to the 9×13 dish.
Combine the ‘You’re My EVERYTHING’ gluten-free flour blend, sugar, and the rest of the melted butter in a medium bowl. Blend the ingredients until a coarse meal forms. Spread the mixture evenly over the apples.
Bake your gluten-free apple crisp for 20 mins. Reduce the oven temperature to 350 degrees. Continue baking until the apples are tender and the topping is golden brown, about 35-40 mins. Let the crisp stand 15 minutes, and serve warm with vanilla ice cream.
Coconut Tapioca Pudding
- 2 cups water
- ½ cup dry tapioca pearls (not the instant kind, easiest to find in asian markets)
- 1 can (13.5 oz) coconut milk
- 1/3 cup sugar
- ½ tsp salt
- ½ tsp vanilla extract
In a small pot, bring two cups of water to a boil.
Rinse tapioca pearls, drain, and add to the boiling water.
Return to boil, then cook over medium heat until the white tapioca pearls become clear (should be about 15 – 20 minutes). Stir occasionally to prevent tapioca from sticking to the bottom. The pearls should expand and get increasingly gooey.
Once the tapioca is clear and looks like it has absorbed most of the water, add the can of coconut milk, sugar and salt. Mix well, return to a boil, and simmer for 5 minutes. Keep stirring so it doesn’t stick!
Turn off heat, and mix in the vanilla extract. Pour some pudding into a small bowl and be amazed by how delicious it is. The pudding will still be fairly gooey at this point, but it will thicken significantly as it cools. Serve topped with your favorite tropical fruits, like mango, kiwi, and pineapple.
Even More…Gluten-Free and Dairy-Free Desserts!
- Chia Pudding
- Chocolate Coconut Cups
- Dessert Hummus Trio
- German-Chocolate Fudge Bites
- Gluten-Free Chocolate Zucchini Bread
- Grilled Peaches with Ginger Coconut Caramel
- No-Bake Frosty Chocolate Banana Cream Cups
- Peanut Butter Caramel Apples
- Vegan Black Bean Brownie Pops
- Vegan Chili Walnut Chocolate Chip Cookies
Photo 2: In House