Christina Valentine

Gluten-Free Desserts

Over 60 Healthy and Delicious Illustrated Recipes: Cupcakes, Brownies, Cookies, Ice-Cream, Cheesecakes, Tarts and More

© Christina Valentine, 2022

Are you gluten intolerant?

Do you have a sweet tooth but worrying about your gluten allergy?

In this book you will find over 60 delicious recipes with illustrations for gluten-free desserts:

★ Muffins

★ Cupcakes

★ Brownies

★ Tarts

★ Cheesecakes

★ Smoothies

★ Cakes

★ Pancakes

And much more!

This cookbook includes a lot of easy and unique recipes to try. No matter your skill level, you will find success with this dessert cookbook.

ISBN 978-83-8273-774-5

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CAKES, PANCAKES & COOKIES

Amaretti Biscuits

Servings: 9

Prep Time: 10 min

INGREDIENTS:

1 egg white (30g)

90g ground almonds

75g caster sugar

1 tsp almond extract (or amaretto liqueur)

½ tsp vanilla extract (optional)

2—3 Tbsp Icing sugar (to roll the cookies in)

RECIPE PREPARATION

1) Prepare the meringue: separate the egg white and discard the yolk, then beat it on low/medium speed in a bowl with an electric hand mixer until it forms stiff peaks. Basically you should be able to hold the bowl upside down without the content falling out.

2) Gently fold in the ground almonds, caster sugar and almond extract with a spoon or spatula until well combined.

3) Shape the cookie dough into balls with your hands and roll them in icing sugar until completely covered. Then place them on a baking tray lined with parchment paper.

4) Bake in a pre-heated oven at 356 F for about 20 minutes or until golden.

Apple Pie

Servings: one 9-inch pie = 8 servings

Prep Time: 40 min

INGREDIENTS:

For the Crust

1/3 cup sorghum flour

1/3 cup millet flour

1/3 cup arrowroot starch (or tapioca starch)

1/4 cup brown rice flour

3/4 teaspoon xanthan gum

1/2 teaspoon sea salt

1/2 cup cold palm shortening (or butter or vegan butter)

1 1/2 teaspoons apple cider vinegar

3—5 tablespoons cold water

For the Filling

6 large Granny Smith apples, peeled, cored, and sliced 1/4” thick

1 tablespoon lemon juice

3/4 cup coconut sugar

2 tablespoons sorghum flour

2 tablespoons arrowroot starch

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon almond milk

1 teaspoon organic cane sugar, optional

RECIPE PREPARATION

For the Crust

1) In a large mixing bowl, whisk together the sorghum flour, millet flour, arrowroot starch, brown rice flour, xanthan gum, and sea salt.

2) Cut in the palm shortening until the mixture resembles coarse crumbs.

3) Add the apple cider vinegar and water, and stir gently until the mixture comes together to form a dough.

4) To roll the dough, lay a piece of parchment paper on a work surface and lightly sprinkle with flour. Place the disk of dough in the middle of the parchment paper, sprinkle the disk with flour, and roll the dough into an 11—12 inch round starting from the middle and working out towards the edges. Keep sprinkling the dough with flour as needed to prevent the dough from sticking to the rolling pin.

5) Using your rolling pin to aid in moving the dough, carefully ease the crust into a 9 inch pie plate. Or use the bottom layer of parchment paper to invert the entire pie crust over the top of the pie plate and gently peel off the parchment paper. Press the dough evenly into the bottom and sides of the pie pan. Fold the excess dough underneath and crimp the edges.

6) Fit the dough into a 9-inch pie plate. Do not trim down the excess dough from the edges of the pie crust.

For the filling

1) In a large mixing bowl, combine the apples and lemon juice.

2) In a small mixing bowl, whisk together the palm sugar, sorghum flour, arrowroot starch, cinnamon, and ground nutmeg. Sprinkle the mixture over the apples and toss to coat.

3) Place the apple mixture in the pie shell, including any of the juices that may have accumulated.

4) Roll out the second pie crust and gently place it on top.

5) Trim the overhanging pie crust dough edge about 1 inch from the rim of the pie plate. Fold and roll the top pie crust under the lower pie crust and flute as desired.

6) Use a sharp knife to carefully cut a series of slits, at least 4—8, in the top of the pie crust so the steam can escape.

7) Brush the crust with almond milk and sprinkle it with the cane sugar.

8) Place the pie on a baking sheet and bake in a preheated 425 F oven for 15 minutes. Reduce the heat to 350 F and continue baking for another 45—50 minutes. The pie will be done when the crust is golden brown and the apples are soft. Cool for at least 2 hours before serving.

Baked Chocolate Glazed Donuts

Servings: 6

Prep Time: 20 min

INGREDIENTS:

For the donuts:

1 cup all-purpose gluten-free flour blend

6 tablespoons (1/4 cup +2 tablespoons) granulated sugar

1/4 cup unsweetened cocoa powder

1/2 teaspoon gluten-free baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt (omit if using salted butter)

1/2 cup milk (or dairy-free milk)

1 egg, room temperature

1/2 teaspoon gluten-free vanilla extract

1 tablespoon butter (or coconut oil), melted

For the chocolate glaze:

2 tablespoons milk (or dairy-free milk)

3 tablespoons unsweetened cocoa powder

1 1/2 cups powdered sugar

For the vanilla glaze:

2 cups powdered sugar

1/4 cup heavy cream (or coconut cream)

1 teaspoon gluten-free vanilla extract

RECIPE PREPARATION

1) For the donuts- Preheat oven to 350°F. Spray the donut baking pan with non-stick cooking spray, dust lightly with gluten-free flour and set aside.

2) Place all dry ingredients in a medium mixing bowl and whisk till combined. Add milk, egg, vanilla and butter. Whisk until smooth.

3) Fill each donut cup in the donut pan 1/2 full with the batter. Bake for 10 — 12 minutes or until a toothpick comes out clean. I recommend starting with the lowest time and checking progress.

4) For the glaze- Whisk together all ingredients until smooth. You may need to add additional powdered sugar for a thicker glaze. Dip the top of each donut in the glaze. Serve it warm or at room temperature. Store in an airtight container for up to 3 days.

Beet Chocolate Cake

Servings: 8–10

Prep Time: 40 min

INGREDIENTS:

Cake

4 medium beets, scrubbed

2 Tbsp. virgin coconut oil, plus more for pan

½ cup Dutch-process cocoa powder, plus more for pan

1½ cups almond flour

½ tsp. baking soda

½ tsp. ground cinnamon

2 oz. bittersweet chocolate, coarsely chopped

1 tsp. apple cider vinegar or distilled white vinegar

1 tsp. vanilla extract

4 large eggs

1¼ cups (packed) light brown sugar

1 tsp. kosher salt

Glaze

4 oz. bittersweet chocolate, coarsely chopped

1 Tbsp. virgin coconut oil

¼ tsp. vanilla extract

Pinch of kosher salt

Gold luster dust (for serving; optional)

RECIPE PREPARATION

Cake

1) Cook beets in a medium pot of boiling unsalted water until tender, 30–40 minutes, depending on size. Drain and rinse under cold water until cool enough to handle. Cut off stem end, then peel and cut beets into large pieces. Transfer to a blender and add 2 Tbsp. water. Blend, adding water 1 Tbsp. at a time as needed, until a smooth purée forms — it should be the consistency of applesauce. Measure out 1 cup purée (reserve remaining purée for another use, such as blending into a smoothie).

2) Preheat oven to 350°F. Line bottom of an 8” round cake pan with parchment. Grease with oil, then dust with cocoa powder, tapping out excess.

3) Whisk almond flour, baking soda, cinnamon, and remaining ½ cup cocoa powder in a medium bowl; set aside.

4) Heat chocolate and remaining 2 Tbsp. oil in a medium heatproof bowl set over a saucepan of barely simmering water, stirring often, until melted. Remove bowl from heat. Stir in vinegar, vanilla, and reserved 1 cup beet purée until smooth.

5) Beat eggs, brown sugar, and salt in the large bowl of a stand mixer fitted with the whisk attachment on medium-high speed (or use an electric mixer and large bowl) until more than tripled in volume and mixture holds a ribbon for several seconds when beater is lifted above batter, 5–7 minutes. Thoroughly beating the eggs is key to creating an aerated, light crumb and is a critical step when using gluten-free ingredients.

6) Pour chocolate-beet mixture into egg mixture and beat on medium-low speed until combined. Turn mixer off and gently tip in reserved dry ingredients. Beat on lowest speed, scraping down bowl as needed, until combined.

7) Transfer batter to prepared pan. Bake cake until a tester inserted into the center comes out clean and the top springs back when gently pressed, 45–50 minutes. Let cool 10 minutes. Carefully run a knife around edges of pan, then invert cake onto a wire rack and let cool.

Glaze

1) Heat chocolate, oil, vanilla, and salt in a medium heatproof bowl set over a saucepan of barely simmering water, stirring often, until chocolate is melted. Let cool, stirring occasionally, until mixture is thickened and cool enough to touch, 10–15 minutes.

2) Place rack with cake on a rimmed baking sheet. Pour glaze over center of cake to cover top, tilting baking sheet slightly to encourage a few drips to run over sides of cake. Sprinkle with luster dust (if using). Let sit at room temperature until glaze is set, 2–3 hours.

Birthday Cake

Servings: 12 slices

Prep Time: 40 min

INGREDIENTS:

CAKE

1 cup unsweetened plain almond milk

1 1/2 tsp apple cider vinegar

4 batches flax eggs (4 Tbsp (28 g) flaxseed meal +10 Tbsp (150 ml) water)

1 Tbsp baking soda

1/2 cup avocado oil

2/3 cup maple syrup or agave nectar

2/3 cup cane sugar

1 1/2 cups unsweetened applesauce

1 tsp pure vanilla extract

1/2 tsp sea salt

1 tsp baking powder

1 cup unsweetened cocoa powder

1 cup almond meal

1/2 cup gluten-free oat flour

1 1/2 cups gluten-free flour blend*

COCONUT WHIPPED CREAM + BERRIES

2 14-ounce cans coconut cream (or full-fat coconut milk* // chilled overnight in the refrigerator)

1 tsp vanilla extract

6—8 Tbsp organic powdered sugar

1 cup fresh berries (strawberries, blueberries, blackberries)

RECIPE PREPARATION

1) Preheat oven to 350 F and butter three 8” round cake pans. Dust pans with gluten free flour and shake out excess.

2) Measure out almond milk in a liquid measuring cup and add vinegar. Stir and let curdle while moving onto the next step.

3) Prepare flax eggs by mixing water with flaxseed meal in a large mixing bowl and let rest for 5 minutes.

4) Next, add baking soda to the almond milk vinegar mixture and stir. Set aside.

5) Add the oil, cane sugar, and maple syrup to the flax egg and beat/whisk to combine.

6) Next, add applesauce, vanilla, and salt and beat/whisk to combine. Then add almond milk mixture and whisk again.

7) Lastly, add baking powder, cocoa powder, almond meal, oat flour, and gluten-free flour and beat/whisk to combine, making sure no large clumps remain.

8) If the batter appears too thick, add a touch more almond milk. It should resemble a semi-thick batter that’s pourable.

9) Divide batter evenly between the three prepared cake pans. Bake cakes for 30—40 minutes or until a toothpick inserted into the center comes out completely clean and the edges appears dry.

10) Let cake rest in the pans for 15 minutes, then carefully run a butter knife along the edges and invert onto cooling racks. Let cool completely.

11) In the meantime, prepare your coconut whipped cream. Follow these instructions to make a double batch, sweetened to taste. Set in the refrigerator to chill/firm up while cake cools completely.

NOTE: Assemble just before serving so the whipped cream doesn’t over-moisten the cake.

— To assemble, lay down one cake bottom side up on a serving plate or cake stand. Spread on a semi-thick layer of coconut whipped cream and top with second cake, also bottom side up. Frost with another layer of coconut whipped cream.

— Carefully top with remaining cake (also bottom side up) and frost the top generously with remaining coconut whipped cream. (You may not use it all, which you can reserve for serving). Top with berries and serve immediately (or cover and chill in the refrigerator until serving).

— Leftovers will keep covered with a cake stand or plastic wrap in the refrigerator for 2—3 days, though best when fresh.

Cappuccino Cake

Servings: 8 slices

Prep Time: 15 min

INGREDIENTS:

Cake

175g unsalted butter

100g golden caster sugar

75g light brown muscovado sugar

3 large eggs

1 teaspoon of vanilla extract

1 shot of espresso

200g of self-raising gluten-free flour

Topping

175g unsalted butter

100g golden caster sugar

75g light brown muscovado sugar

3 large eggs

1 teaspoon of vanilla extract

1 shot of espresso

200g of self-raising gluten-free flour

120g icing sugar

60g unsalted butter

50g mascarpone

1/2 shot espresso

RECIPE PREPARATION

1) Pre-heat the oven to 350 F and line a 2 lb loaf tin with baking parchment.

2) Mix the butter and sugars together using a hand-held whisk until light and fluffy.

3) Add the vanilla extract and espresso and mix again until well combined.

4) Add the eggs and flour and mix with a wooden spoon until well combined.

5) Put mixture into the loaf tin and bake in the centre of the oven for 45 minutes until a skewer inserted into the middle comes out clean.

6) Put on a cooling rack to cool completely.

7) Meanwhile make your topping by combining all the ingredients in a food processor to make a soft-set butter cream.

8) Once the cake is completely cool top with the butter cream and grate over some chocolate to give that cappuccino finish.

Carrot Cake

Servings: 8–12

Prep time: 30 min

INGREDIENTS:

Cake

½ cup virgin coconut oil, melted, plus more for pans

3 cups almond flour, plus more for dusting pans

1½ tsp. kosher salt

1 tsp. baking powder

1 tsp. ground cardamom

1 tsp. ground cinnamon

1 tsp. ground ginger

½ tsp. baking soda

5 large eggs

1¼ cups (packed) dark brown sugar

1 tsp. vanilla extract

10 oz. carrots, peeled, coarsely shredded, squeezed firmly to expel excess water

¾ cup shredded unsweetened coconut

¾ cup walnuts, finely chopped

½ cup golden raisins

Frosting and Assembly

8 oz. cream cheese, room temperature

½ cup (1 stick) unsalted butter, room temperature

1¼ cups gluten-free powdered sugar

⅓ cup Greek yogurt

1 tsp. vanilla extract

Pinch of kosher salt

RECIPE PREPARATION

Cake

1) Preheat oven to 350°F. Grease two 8” parchment-lined round cake pans with oil, then dust with almond flour, tapping out excess.

2) Whisk salt, baking powder, cardamom, cinnamon, ginger, baking soda, and remaining 3 cups flour in a medium bowl.

3) Using an electric mixer on medium-high speed, beat eggs and brown sugar in a large bowl until more than tripled in volume and mixture holds a ribbon for several seconds when drizzled over itself, 5–7 minutes. Beat in vanilla.

4) Toss carrots, coconut, walnuts, raisins, and remaining ½ cup oil in another medium bowl.

5) Reduce mixer speed to low. Add flour mixture in 3 additions, alternating with carrot mixture in 3 additions, to egg mixture, beating well after each addition.

6) Divide batter between prepared pans. Bake cake until lightly browned across the top, a tester inserted into the center comes out clean, and the top springs back when gently poked, 33–36 minutes. Let cool 10 minutes. Carefully run a knife around edges of pans to release cake, then invert onto a wire rack. Let cool completely.

Frosting and Assembly

1) Using electric mixer on medium-high speed, beat cream cheese and butter in a large bowl, scraping down as needed, until very smooth, about 2 minutes. Reduce mixer speed to low and add powdered sugar. Beat until combined. Add yogurt, vanilla, and salt and increase speed to medium-high. Beat, scraping down occasionally, until light and airy, about 4 minutes. Chill 10 minutes if needed to stiffen slightly to a spreadable consistently.

2) Arrange one cake round domed side down on a large plate or platter. Cover top and sides with one-third of frosting. Top with remaining cake layer, domed side up. Coat top and sides with remaining frosting.

Chocolate Chip Cookies

Servings: 24

Prep time: 5 Min

INGREDIENTS:

⅓ cup unsalted butter, room temprature

½ agave nectar

1 large egg

1 Tbsp vanilla extract

¼ cup coconut oil

1 cup sorghum flour

½ cup coconut flour

¼ cup arrowroot flour

2 tsp xantham gum

½ tsp sea salt

1 tsp baking soda

¾ cup semi-sweet chocolate chips

RECIPE PREPARATION

1) Preheat oven to 325 F. Line 2 baking sheets with parchment paper. Beat the butter with agave nectar until creamy, about 2 minutes. Add egg, vanilla and coconut oil and beat till combined.

2) In a separate bowl sift together the sorghum flour, coconut flour, arrowroot flour, xantham gum, sea salt, and baking soda. Add the dry mixture to the butter mixture and blend with hand mixer well. Fold in the chocolate chips.

3) With your hands, shape the dough into small balls and flatten about 1/2 inch thick. The cookies will essentially bake and result in the same shape you make them.

4) Bake 13—15 minutes and let cool on the baking pan for 5 minutes until transferring them to cool on a wire rack thereafter.

Chocolate Covered Strawberries

Servings: 20—25 strawberries

Prep Time: 10 min

INGREDIENTS:

1-pint strawberries, rinsed and dried

½ cup Enjoy Life Foods chocolate chips

1 TBSP coconut oil

RECIPE PREPARATION

1) Rinse strawberries and dry completely. Line a plate with wax paper, and a small jelly roll pan with wax paper as well.

2) Melt the Enjoy Life chocolate chips and coconut oil in a small pot over medium heat until smooth and combined.

3) Carefully holding the stem, dip each strawberry into the melted chocolate, turning to coat on all sides. Remove to a wax paper-lined plate to allow excess to drip off for a few seconds, then place on jelly roll pan. This prevents the chocolate melting in a weird shape or getting everywhere!

4) Once all strawberries have been dipped in chocolate, place the jelly roll pan in the refrigerator for at least 30 minutes to harden.

Helpful Tips

You can also use this method to make gluten-free & dairy-free chocolate-covered bananas, pretzels, and more!

Chocolate Ganache Tart

Servings: 8

Prep time: 15 mins

INGREDIENTS:

1 c. shredded sweetened coconut

1 c. salted gluten-free pretzels, crushed into small pieces

1/2 c. rice flour

1/2 c. coconut oil, melted

3 tbsp. brown sugar

2 tbsp. unsweetened cocoa

1 c. coconut milk

6 oz. vegan dark chocolate, finely chopped

RECIPE PREPARATION

1) Preheat oven to 375°F. Grease 9” tart pan with removable bottom.

2) In large bowl, combine shredded coconut, pretzels, rice flour, coconut oil, sugar, and cocoa. Transfer to prepared tart pan. With hands, firmly press mixture into bottom and up side of pan in even layer; place on cookie sheet. Bake 10 minutes. Cool completely on wire rack.

3) In small saucepan, heat coconut milk on medium until just bubbling at edges, whisking occasionally. Place chocolate and pinch salt in medium heatproof bowl. Pour hot coconut milk over chocolate. Let stand 5 minutes. Gently whisk until smooth. Pour into tart shell. Refrigerate, uncovered, 2 hours or until set. Can be made up to 2 days ahead. Once set, cover with plastic and keep refrigerated.

Helpful Tips:

If chocolate is more than 70% cacao, add 2 Tbsp. brown sugar with chocolate and salt in step 3.

Chocolate Hazelnut Cake

Servings: 16 slices

Prep Time: 45 min

INGREDIENTS:

Cake

4 batches flax eggs (4 Tbsp (18 g) flaxseed meal +10 Tbsp water)

1 cup unsweetened plain almond milk

1 1/2 tsp apple cider vinegar

3 tsp baking soda

2/3 scant cup maple syrup or agave nectar

2/3 cup cane or granulated sugar

1/2 cup melted coconut oil or vegan butter

1 tsp pure vanilla extract

2 cups unsweetened applesauce (or other hearty fruit puree, such as beets)

1/2 tsp sea salt

1 cup unsweetened cocoa powder

1 cup almond meal

1/2 cup gluten-free oat flour

1 1/2 cups gluten-free flour blend

Frosting / Toppings

1/2 cup unsweetened plain almond milk

1 1/4 cups dairy-free dark or semi-sweet chocolate (chopped)

1/4 cup melted coconut oil or softened vegan butter (cut into slices)

1 1/4 — 2 cups powdered sugar

1 1/2 cups roasted unsalted hazelnuts

RECIPE PREPARATION

1) Preheat oven to 350 F and butter two 8” round cake pans. Dust with gluten free flour and shake out excess.

2) Measure out almond milk and add vinegar. Stir and let curdle while moving onto the next step.

3) Prepare flax eggs in a large mixing bowl and let rest for 5 minutes.

4) Add baking soda to the almond milk vinegar mixture and stir.

5) Add the sugar, maple syrup and almond milk mixture to the flax egg and beat/whisk to combine. Then add applesauce, vanilla, melted coconut oil, salt and mix.

6) Add cocoa powder, almond meal, oat flour and gluten free flour and beat/whisk to combine. If the batter appears too thick, add a touch more almond milk, but it should be perfect. It should resemble a semi-thick batter that’s pourable.

7) Divide batter evenly between cake pans. Bake cake for 35—45 minutes or more or until a toothpick inserted into the center comes out clean and the top appears dry. Time will vary if you sub ingredients, as well as depending on the size of your pan.

8) Let rest in the tin for 15—20 minutes, then carefully run a butter knife along the edges and invert onto cooling racks. Let cool completely.

FOR FROSTING:

1) Add almond milk to your rinsed out mixing bowl from earlier and microwave for 1 minute. (Alternatively, heat in a saucepan until just simmering and then transfer back to mixing bowl.)

2) Immediately add chocolate to warm milk but don’t touch for 3 minutes so it can melt.

3) Stir with a wooden spoon to incorporate, then add coconut oil or softened butter and cover. Let rest untouched for another 10 minutes.

4) Use your mixer (or a whisk) to beat the mixture together. Then add 1 cup powdered sugar, mix again, and place in fridge to set for 20 minutes. You’ll know it’s ready when you tip it and it’s slow to move.

5) Remove from fridge and beat again. If it’s still too thin, add another 1/4 — 1/2 cup powdered sugar and beat until light and fluffy. I found that adding 1 3/4 cups total powdered sugar was perfect. Set aside.

6) Transfer the bottom layer of the cooled cake to a serving plate/dish. Spread a semi-generous layer of frosting on the top of the bottom layer and top generously with hazelnuts. Press down with hands to settle them into the frosting.

7) Carefully top with second layer and frost the top generously, then the sides. Using a butter knife yields a smooth surface. It should be the perfect amount of frosting — not too thick, not too thin.

8) Add hazelnuts around the perimeter of the top of the cake. Slice and serve.

9) Will keep well-covered at room temperature for several days, though best when fresh. Refrigeration not necessary.

Chocolate Marble Cake

Servings: 12

Prep Time: 20 min

INGREDIENTS:

For the cake

225 g dairy free spread

225 g caster sugar

220 g gluten free self raising flour

2 tsp baking powder

1/4 tsp xanthan gum

4 large eggs

1/2 tsp vanilla extract

3 tbsp cocoa powder, (always sifted)

2 tbsp milk, (any milk is fine here or alternatively hot water)

For the icing

50 g dairy free spread

30 g cocoa powder (always sifted)

2 tbsp dairy free milk

200 g icing sugar (always sifted)

dairy free white chocolate (30g)

RECIPE PREPARATION

1) Preheat your oven to 320 F fan. Line a 2lb loaf tin (standard size) with greaseproof/parchment paper. With a loaf tin always make sure the parchment paper goes over the edges to help you lift the finished loaf out.

2) Cream the dairy free spread and caster sugar together until pale, light and fluffy. I use my electric hand mixer.

3) Add your eggs gradually. Mixing thoroughly in between each, also add your vanilla.

4) Fold in your flour, xanthan gum and baking powder. Make sure everything is thoroughly mixed in.

5) Split the cake mixture into two separate bowls.

6) In a small bowl, mix your sieved cocoa powder and milk (or hot water) together until perfectly smooth (if hot water allow this to cool).

7) Once cooled add to one of your bowls of cake mix, mix it in thoroughly.

8) At random spoon in your cake mixture into the tin. I tend to spoon one chocolate, followed by one vanilla etc this will ensure you get a marbled effect. Continue till the mixture is used up.

9) Bake in the oven for 55—60 minutes, until cooked completely through.

10) Leave to cool in the tin for a while before placing on a cooling rack to completely cool.

11) Once cool make the icing. Melt your dairy free spread in a pan and add sieved cocoa powder. Mix it in and heat gently for around a minute.

12) Stir in your dairy free milk and icing sugar. Then remove from the heat and mix thoroughly. Keep stirring for a minute or so and the icing should thicken up nicely.

13) Spread the icing evenly oven the cake.

14) For a final (optional) touch melt a little dairy free white chocolate and using a piping bag drizzle it over the top. Allow all the icing to completely set.

Helpful Tips

For the cake mixture, if you prefer you can use the all-in-one method. I’ve tried both ways and I just prefer the fluffiness that the creaming in method seems to provide. Both methods make a great cake though!

Chocolate Meringue Cookies

Servings: 18

Prep Time: 20 Minutes

INGREDIENTS:

3 large egg whites

⅛ teaspoon cream of tartar

½ teaspoon vanilla extract

⅔ cup white sugar

1 tablespoon unsweetened cocoa powder

⅓ cup gluten free

chocolate chips

RECIPE PREPARATION

1) Preheat oven to 300 F.

2) Combine egg whites, cream of tartar, and vanilla. Beat until the whites form soft peaks. Slowly add sugar; beat until stiff peaks form, and mixture becomes glossy. Fold in cocoa and chocolate chips.

3) Drop mixture by teaspoonfuls on to a greased cookie sheet. Bake for 25 to 30 minutes.

Chocolate Peanut Butter Pie

Servings: one 9-inch pie

Prep Time: 30 min

INGREDIENTS:

Gluten-Free Cocoa Pie Crust

1¼ cups (130g) finely ground almond flour

½ cup +1½ tablespoons (64g) Rodelle Organic Baking Cocoa

½ cup +2 teaspoons (60g) gluten-free oat flour

2 tablespoons (15g) tapioca flour

¼ cup (52g) cane sugar

¼ teaspoon kosher salt

8 tablespoons cold, unsalted butter, cut into ¼-inch cubes

1 teaspoon Vanilla Extract

½ teaspoon Chocolate Extract (or replace with more vanilla extract)

2½ ounces bittersweet chocolate (60—70%), finely chopped, plus more for garnish, if desired

Peanut Butter & Chocolate Filling

8oz mascarpone

1¾ cups powdered sugar, sifted and divided

¾ teaspoon kosher salt

1 teaspoon Rodelle Organics Pure Vanilla Extract

1¼ cup heavy cream, divided (¾ cup for chocolate layer, ½ cup for peanut butter layer)

¼ cup Rodelle Organic Baking Cocoa, sifted

¼ teaspoon Chocolate Extract (or replace with vanilla extract)

2oz bittersweet chocolate (60—70%), melted and cooled

½ cup +1 tablespoon creamy peanut butter

Optional, for garnish:

¼ cup toasted unsalted peanuts, coarsely chopped

¼ ounce bittersweet chocolate, shaved

¼ teaspoon flaky salt

RECIPE PREPARATION

1) Prepare pie crust. In the bowl of a stand mixer fitted with the paddle attachment, sift together the almond flour, baking cocoa, oat flour, tapioca flour, sugar, and salt (you can also use a hand mixer).

2) Add butter cubes and drizzle with vanilla and chocolate extracts. Beat on medium-low until dough begins to clump when pinched with your fingers and the butter is completely combined, about 3—5 minutes. If using the food processor, pulse until the dough begins to clump together.

3) Dump the dough into a 9-inch springform pan, a 10-inch deep-dish pie pan, or a 9-inch pie pan (If using a 9-inch pie pan, you may use a little less dough). Press the dough evenly into the pan, starting up the sides 1½-inches and then moving to the bottom. Your crust should be between ⅛ and ¼-inch thick with the top edges squared off. Prick the bottom all over with a fork, place on a baking sheet, and chill in the fridge or freezer until firm, 15—30 minutes for the fridge, 10 minutes in the freezer.

4) Meanwhile, preheat the oven to 375°F.

5) When the crust is firm, bake on the middle rack for 16—18 minutes, or until it looks firm, but does not yet smell burnt or look too dark. Remove from oven and while the crust is still hot, use the back of a spoon to gently press down on the sides and bottom to help hold it together as it cools. While the crust is still hot, dump the finely chopped chocolate inside the shell. Let it sit for 2—3 minutes, then use a spoon to swirl the chocolate into the bottom and up the sides of of the shell. Chill in the fridge or freezer while you prepare the filling.

6) In the bowl of a stand mixer with the whisk attachment or a mixing bowl with a hand mixer, whip the mascarpone, 1½ cups powdered sugar, salt, and vanilla until smooth and soft peaks form, about 2—3 minutes.

7) Remove 2/3 of the filling and set aside in a separate bowl. Prepare the chocolate layer: To the mixing bowl with 1/3 of the filling, add the cocoa powder, 3/4 cup heavy cream, and chocolate extract. Whisk on medium high speed until smooth and soft peaks form, 1—2 minutes.

8) With the mixer running on low, slowly pour in the melted cooled chocolate and mix until completely smooth and firm peaks form, adding another 1—2 tablespoon heavy cream, if needed. Pour into chilled baking crust, scraping out the mixing bowl as much as possible, and use a rubber spatula or off-set spatula to create an even smooth layer. Chill while you prepare the peanut butter layer.

9) In the same mixing bowl add the remaining 2/3 of the filling, peanut butter, remaining ½ cup heavy cream, and remaining 1/4 cup powdered sugar. Whisk on medium-high speed until smooth and firm peaks form. Pour over chilled chocolate later and smooth into an even layer, adding decorative swirl if you like.

10) Garnish with chopped peanut, shaved chocolate, and flaky salt. Chill until firm, at least 4 hours or overnight. This pie keeps for 3—4 days in the refrigerator, so it’s perfect to make in advance!

Cinnamon Coffee Cake

Servings: 12—16

Prep Time: 25 min

INGREDIENTS:

For the Cake Batter:

3 C all-purpose gluten free flour

1 tsp xanthan gum

1 C granulated sugar

1 Tbsp baking powder

1 tsp baking soda

1/2 tsp fine sea salt

1 C palm shortening

1 1/2 C unsweetened coconut milk, room temperature

1 Tbsp white vinegar

2 large eggs, room temperature

1 tsp vanilla extract

1 tsp almond extract

For the Topping:

1/3 C palm shortening, measured then melted

3/4 C gluten free flour

1/4 tsp xanthan gum

3/4 C sugar

1 Tbsp ground cinnamon

RECIPE PREPARATION

1) Preheat oven to 350 F and spray a 9x13 inch baking dish with non-stick spray.

2) Add the flour, xanthan gum, sugar, baking powder, baking soda, and salt to a large bowl and whisk to combine. Add the shortening and use a fork or pastry cutter to cut the shortening into the flour mixture until it forms coarse crumbs.

3) In a separate medium bowl, whisk together the eggs, coconut milk, vinegar, and vanilla. Pour the wet ingredients into the dry ingredients and mix until combined. Transfer the batter to the prepared baking dish and set aside.

To make the topping:

1) Add the melted palm shortening, flour, xanthan gum, sugar, and cinnamon to a small bowl and mix until it forms crumbs.

2) Sprinkle the crumb topping evenly over the top of the cake.

3) Bake the coffee cake at 350 F for 40—45 minutes or until a cake tester comes out clean. Cool before serving.

Coconut Macaroons

Servings: 36

Prep Time: 10 min

INGREDIENTS:

14 oz sweetened flaked coconut

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