Sweet and Gluten-Free Endings
Is dessert forbidden? Many of us have begun to think so. But you can have scrumptious desserts without gluten, dairy or refined sugar. These recipes prove it!
Is dessert forbidden? Many of us have begun to think so. Maybe we’re on a gluten-free or vegan diet, or we simply want to watch those pounds and avoid that “slump” that comes after we’ve consumed refined sugar. But you don’t need to banish the sweet treat at dinner’s end. You just have to find the right desserts. Happily, here they are!
The recipes on these pages are taken from a new book called Baking You Happy by Allison Lubert. They’re vegan, kosher, gluten-free and free of eggs, dairy, soy, peanuts, corn and refined sugars. And if you think all those restrictions make for a bland, so-so experience, you’ve got a delightful surprise coming. Instead, these are true indulgences. They’re desserts you deserve—if you’ve been very, very good.
Use these easy-to-follow recipes for treats that will round out a holiday dinner tastily—not to mention healthily. And if you must give up something for the New Year, give up guilt. But desserts? Never!
Magic Bars (Photo At Top)
Step One (dry ingredients)
■ 2 cups brown rice flour (superfine)
■ 1⁄4 cup + 2 Tbs. coconut sugar
■ 1/4 Tbs. + 18 tsp. sea salt
Step Two (wet ingredients)
■ 3/4 cup melted coconut oil
■ 3/4 cup maple syrup
■ 1 1/2 Tbs. vanilla extract
Step Four (topping)
■ 1 1/2 cups dark chocolate chips
■ 1 1/2 Tbs. melted coconut oil
■ 1/2 cup unsweetened shredded coconut
Preheat the oven to 375 F. Lightly grease an 8" x 8" pan with coconut oil
1. In a medium bowl, sift the dry ingredients and mix them together.
2. In a large bowl of a standing mixer, combine the wet ingredients, stirring until well mixed. Very slowly add in the dry mixture a little at a time. Continue until all of the dry mixture is incorporated.
3. Spread the batter evenly into the baking pan. Bake the crust for 18 minutes. Let it cool for 5 minutes.
4. Combine the chocolate chips and coconut oil in a double boiler until they are melted and smooth. Spread the chocolate mixture evenly over the crust and sprinkle the shredded coconut on top. Place the Magic Bars in the refrigerator to harden the chocolate. After the chocolate hardens, remove them from the refrigerator and bring them to room temperature. Cut them into 2"x2" bars.
Yields 18 bars
Chocolate-Dipped Macaroons
Step One (macaroon ingredients)
■ 2 1/3 cups unsweetened shredded coconut
■ 2/3 cup coconut milk, canned
■ 1/3 brown rice flour (superfine)
■ 1/3 cup agave nectar
■ 1 tsp. vanilla extract
■ 1/4 tsp. cream of tartar
■ 1/4 tsp. baking soda
Step Four (Chocolate Ganache)
■ 3 cups dark chocolate
■ 1 cup coconut milk (carton)
1. In a medium bowl, combine the ingredients for the macaroons, mixing them well. Set the bowl aside for about 5 minutes to allow the coconut to absorb the liquid. Note: You should have a thick batter, but it will not be very cohesive.
2. Using an ice cream scoop or similar tool, firmly pack the dough into the scoop. Drop the batter onto the cookie sheet, forming it into egg-shaped mounds about an inch in length. Using the back of the scoop, make an indent in the middle of each mound.
3. Bake the macaroons for 8 minutes. rotate and bake for 6 more minutes or until the coconut begins to brown. remove them from the oven, and place them in the refrigerator to harden.
4. In a double boiler or a medium bowl placed over a pot of water (make sure the pot or bowl is completely dry—any amount of water will cause the chocolate to seize), place the chocolate chips and coconut milk over medium to high heat. stir occasionally until fully melted.
5. Dip each macaroon halfway into the chocolate ganache to coat. return the dipped macaroons to the refrigerator for about 20 minutes to harden the ganache.
Yields 14 cookies.
Blueberry Oat Crumble
Step One (dry ingredients for cookie crust)
■ 3 cups Bob's Red Mill gluten-free all-purpose baking flour
■ 1 3/4 cups coconut sugar
■ 1/4 cup + 2 Tbs. flax meal
■ 2 1/4 xanthan gum
■ 1 1/2 tsp. baking soda
■ 1 1/2 tsp. cinnamon
■ 1/4 tsp + 1/8 tsp. nutmeg
Step Two (wet ingredients for cookie crust)
■ 1 1/2 cups melted coconut oil
■ 3/4 cup unsweetened applesauce
■ 6 Tbs. maple syrup
■ 3 Tbs. vanilla extract
■ 1 1/2 tsp. sea salt
Step Three (fruit filling ingredients)
■ 6 cups frozen blueberries
■ 1 cup agave nectar
■ 1 Tb. + 1 tsp. vanilla extract
■ 1/4 + 2 Tbs. arrowroot
■ 1/4 cup water
Step Four (crumble topping ingredients)
■ 3 cups oats
■ 1 3/4 brown rice flour (superfine)
■ 3/4 cup coconut sugar
■ 3/4 maple syrup
■ 1/2 cup melted coconut oil
■ 1 Tb. + 2 tsp. cinnamon
■ 1/4 tsp. sea salt
Preheat the oven to 350 F. Lightly grease a half sheet (12 1⁄2" x 17 1⁄2") pan or two 8" x 8" pans.
1. In a medium bowl, sift and mix together the dry ingredients for the cookie crust.
2. In a large bowl, mix together the wet ingredients for the cookie crust. Add the dry mixture to the wet mixture and stir them until a grainy dough is formed. Spread the dough evenly onto the bottom of the pan(s) and bake for 25 minutes. Remove from the oven and set aside.
3. In a medium saucepan, heat the blueberries, agave nectar and vanilla extract over medium heat. Mix the arrowroot with water in a small bowl to form a smooth paste. Slowly stir the paste into the blueberries and raise the heat until a gentle boil begins. Stir the blueberry/arrowroot mixture constantly until a thicker gel-like consistency is achieved (about 3 minutes). Remove the filling mixture from the heat and set aside.
4. In a medium bowl, combine the crumble topping ingredients until a slightly sticky consistency is achieved. Next, spread the blueberry filling from the previous step over the cookie crust in the pan(s) to create an even layer. Then cover entirely with the crumble topping and bake for 28 minutes.
5. Let cool for 20 minutes before placing the pan(s) in the refrigerator. Chill until cool. Cut bars into 2 1⁄2" x 2 1⁄2" pieces.
Yields 35 squares
