Nothing ruins a delicious-looking slice of cake than finding out there’s flour in it.
Recipes from [Bakers Royale]
According to the National Foundation for Celiac Awareness, 18 million people are estimated to have gluten-sensitivity, so chances are, you probably know someone with this allergy. Having gluten-sensitivity can be extremely incredibly difficult because nearly everything we eat – pasta, bread, baked goods, cereal, salad dressings, beer, etc. – contains gluten.
If you’re allergic to gluten, then you’ll be pleased to know that we’ve gathered four delicious, gluten-free desserts that are to die for. Continue reading to get your grub on!
Peanut Butter Marshmallow Sandwich Cookies
Serving size: Makes 24 cookies and 12 sandwiches
What you’ll need:
- 1 cup natural peanut butter
- 1 cup sugar
- 1 large egg, lightly beaten
- 1 tsp. vanilla extract
- Marshmallow Fluff if using
- Preheat the oven to 350°F and line baking sheets with either silicone mats or parchment paper.
- Place all ingredients in the bow of a stand mixer and mix on low until combined. Use a small ice cream or cookie scoop and drop 1 ½ tablespoonful’s of dough onto the prepared baking sheets. Use a fork to flatten the mounds of dough and create a crisscross pattern on each cookie.
- Bake cookies for 10-12 minutes or until golden around the edges. Remove from the oven and rest on the baking sheet for a few minutes until the cookies firm up enough to transfer to cooling racks.
- Once cooled spread at least one heaping tablespoonful of Marshmallow Fluff onto the back of one of the peanut butter cookies and top with another.
Rich Dark Chocolate Brownies
Makes 12-16 servings
What you’ll need:
- 6 ounces dark or semi-sweet chocolate chips, approximately 1 cup
- 1/2 cup coconut oil
- 3/4 cup light brown sugar
- 1/2 cup almond meal, store bought or homemade
- 1/2 cup sorghum flour
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 2 eggs
- 1 tablespoon vanilla
- Topping: 2-3 tablespoons chocolate chips, 1/2 cup pecans, chopped
- Preheat the oven to 350 degrees. Line a square baking pan with parchment paper. 8”, 9” or 10” pans will all work fine.
- Melt the chocolate and the coconut oil in a glass bowl in the microwave. This should take a couple minutes at medium power. Stop and stir it after a minute and then every 30 seconds until the chocolate has almost completely melted. Stir until it is smooth.
- Combine the brown sugar, almond meal, sorghum flour, salt and baking soda in a mixing bowl. Stir to combine and then add the eggs and vanilla. Beat with mixer until combined. Pour in the melted chocolate and beat again until the batter thickens and becomes smooth and shiny. The batter will be very runny initially, but it will thicken after a few minutes.
- Pour the mixture into the parchment lined pan. Smooth across the pan and top with nuts. and extra chocolate chips if desired. Bake on the middle rack of the oven for 30-35 minutes. The top will crack when the brownies are done. Let the brownies cool completely in the pan and then chill in the refrigerator for at least an hour before slicing.
- When you are ready to slice them, lift by the edges of the parchment paper and remove the brownies to a cutting board. The brownies will keep in an airtight container at room temperature for several days, if they last that long.
Chocolate Chip Cookies
Prep time: 10 min.; Cook time: 12 min.; Total time: 22 min.
What you’ll need:
- 2½ cups almond flour
- 1 cup oats (gluten free)
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 egg
- ¼ cup white sugar
- ¼ cup brown sugar – packed
- 4 tablespoons softened butter – unsalted
- ½ cup natural apple sauce
- 1 teaspoon vanilla
- ½ cup chocolate chips
- ½ cup chopped walnuts – optional
- Pre-heat the oven to 350 degrees and line several baking sheets with silicone baking sheets or parchment; set aside.
- In a food processor or blender, puree the oats to create oat flour then place in a medium bowl.
- Whisk together oat flour, almond flour, baking powder and salt; set aside.
- In a stand mixer on medium-high speed, cream together butter and sugar until smooth – about 2 minutes. With the mixer on medium, add egg, vanilla and apple sauce. Mix until smooth using a rubber spatula to scrape down the sides as you go.
- Over medium speed, slowly add the dry ingredients to the wet and mix until all ingredients are incorporated (being careful not to over mix.)
- Remove bowl from stand mixer and stir in chocolate chips and walnuts.
- Using a small cookie scoop or two tablespoons, drop the cookies on to the lined baking sheets being careful not to crowd.
- Bake for 10-12 minutes or until lightly browned.
- Let cool completely before removing from the baking sheet.
Note: Cookies will be soft and chewy with a subtle nutty flavor.
Healthy Red Velvet Cake With A Special Vanilla Protein Frosting
What you’ll need:
For the Cake:
- 244g (1 cup) Roasted Beet Puree (see instructions) + 1 tbs Lemon Juice
- 1/2 cup Unsweetened Almond Milk
- 183g (3/4 cup) Egg Whites (I used cartoned egg whites)
- 96g (1/2 cup) Granulated Erythritol (or dry sweetener of choice)
- 14g (1 tbs) Grapeseed Oil (or any other neutral oil)
- 2 tsp Stevia Extract
- 2 tsp Vanilla Extract
- 1 tsp Butter Flavor
- 120g (1 cup) Oat Flour
- 120g (3/4 cup) Brown Rice Flour
- 32g (1/4 cup) Arrowroot Starch (other starches may work)
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 15g (3 tbs) Regular Cocoa Powder (unsweetened)
- 4 tbs Natural Red Food Coloring (try Natures Flavors)
- 1/2 tsp Baking Soda
- 1 tbs White Vinegar
For the frosting:
- 12g (1 tbs) Non-Hydrogenated Vegetable Shortening (I used Spectrum Organics)
- 1/3 cup Light Coconut Milk, canned
- 1/2 tsp Stevia Extract
- 1/2 tsp Butter Flavor
- 1/2 tsp Lemon Juice
- 1/8 tsp Salt
- 140g (1 cup + 3 tbs) Powdered Erythritol
- 50 (2 scoops + 1 tbs) Vanilla Brown Rice Protein Powder (SunWarrior)
For the roasted beets:
- Preheat the oven to 400 degrees Fahrenheit.
- Rinse and gently scrub 3 fist-sized beets (I left about 1″ of the root stems attached), then wrap in foil. Place beets on a pan and roast for 60 minutes, or until tender.
- Unwrap the beets, let cool slightly, scrape off the skin, chop into chunks and puree in a blender. Measure 1 cup of the beets, stir in the lemon juice and set aside.
For the cake:
- Reduce the oven temperature to 350 degrees Fahrenheit and spray two 8″ cake pans with cooking spray (I also lined the pans with 8″ parchment paper circles)
- In a stand mixer bowl, add the beet puree, almond milk, egg whites, erythritol, oil, stevia and extracts. Mix on low.
- In a medium-sized bowl, whisk together the oat flour, brown rice flour, starch, baking powder and salt, set aside.
- In a small bowl, whisk together the cocoa powder and food coloring, add to the stand mixer.
- With mixer still running, add the dry ingredients.
- In a small bowl, add the baking soda and add the vinegar. It will fizz. Stir the mixture and pour into the stand mixer bowl. Increase mixer speed to medium and mix for about 10 seconds.
- Pour batter into the prepared pans and bake for ~30 minutes, or until center is firm when tapped. Flip cakes onto a wire cooling rack and cool completely.
- In a deep bowl, stir together the melted shortening, coconut milk, extracts, lemon juice and salt.
- Stir in the powdered erythritol, then stir in the protein powder.
- Frost the cake, slice and serve (frost cake the day you serve it)