Delicious Gluten Free & Dairy Free Holiday Desserts

 In Blog

For those who have food sensitivities or food allergies, it can be difficult to navigate holiday parties that have an array of tempting desserts. This is especially true for gluten and dairy sensitive individuals. If you are trying to avoid food sensitivities during the festivities this holiday season, consider bringing your own dessert that is gluten free, dairy free and delicious. There is a plethora of gluten free/dairy free recipes online. Find one that sounds good to you and bring to your next holiday get together. Don’t be surprised if it turns out to be the most popular dessert at the table! Below are a few ideas for gluten free and dairy free dessert recipes:

Apple Coconut Crisp
2 lbs of apples
1/2 cup (56 grams) organic coconut flour
1/2 cup (50 grams) almond flour
1/2 cup gluten free oats (can substitute 1/2 cup chopped pecans or slivered almonds for low carb)
2/3 cup coconut sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp all spice
1/4 tsp sea salt
1/3 cup organic coconut oil
2 tbsp organic flax seed
2 tbsp egg whites
1 tsp vanilla
1 tbsp agave (optional)

Instructions:
Preheat oven to 375 degrees. Core and slice apples. Toss apples with a light sprinkle of cinnamon before placing in 8×11 glass baking dish. Optional: lightly drizzle 1 tbsp organic agave over the apples in the dish (gives a more caramelized taste/effect without using brown sugar). Separately, mix the egg whites and the flax seeds together and let sit until needed. Add all remaining dry ingredients together in a bowl and mix up with a fork. Next add melted coconut oil and vanilla along with the egg white & flax mixture. Mix together with fork until it creates a nice crumble. Spread evenly across the apples in the dish until completely covered. Bake for 30 minutes. Let cool for at least another 30 minutes.

apple coconut crisp

Ginger Molasses Cookies
1 cup/256g almond butter (roasted unsalted)
3 Tablespoons/45g unsulphured molasses
2 large eggs, room temperature
2 teaspoons freshly grated ginger root
3/4 cup/144g coconut sugar
¼ cup/30g coconut flour
1 teaspoon baking soda
1/2 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon sea salt
A pinch of freshly ground pepper

Instructions:
Line two baking sheets with parchment paper . Preheat oven to 350 degrees. In the bowl of a stand mixer with a paddle attachment or by hand, beat together the almond butter, molasses, eggs and freshly grated ginger until smooth. Into a medium bowl, sift together coconut sugar, coconut flour, baking soda, ginger, cinnamon, allspice, salt and pepper. Slowly add the sugar and spice mixture to the almond butter mixture while mixing on low until just combined. Drop the dough by the rounded teaspoonfuls about 2 inches apart on the prepared baking sheets. Bake cookies, rotating baking sheets halfway through, until firm around the edges and starting to crack in the center (the cookies will looked slightly puffed but will flatten and crackle more as they cool), about 8 minutes. Cool 2 minutes on the baking sheets out of the oven then transfer the parchment paper with the cookies to wire racks to cool completely.

Chewy Ginger Molasses Cookies (Gluten-Free, Paleo Friendly)

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