12 Dessert Recipes and Ideas

1. Rice Krispy Treats

• 6 cups Gluten free Rice Krispies

• 10 oz bag of marshmallows (Avoid marshmallow cream and buy traditional marshmallows instead)

• 3 tablespoons dairy free butter or oil

In a large saucepan melt the butter or heat the oil.

Add the marshmallows and stir over low heat until completely melted. Remove from heat.

Stir in the cereal until well coated.

Spread out on wax paper in your preferred container and press into the container. Work quickly!

Allow to dry and cool and then cut into single serving squares.

2. Dairy Free Whipped Cream

• One 15oz can full fat coconut milk

• 1 tablespoon sugar or more to taste

• 1 teaspoon vanilla or more to taste

The vanilla is essential when using coconut milk.

First you must chill the can of coconut milk in the refrigerator overnight. When you go to open the milk be sure NOT to shake the can. The fat has separated from the water and you want it to stay separated.

Open the can and drain off the liquid, or just scoop out the fat that has risen to the top and place the thick solid fat into a glass bowl.

Beat the fat until fluffy and light with soft peaks. Add the sugar and vanilla.

3. Pumpkin Pie

• 15 oz Canned pumpkin

• ½ cup Almond milk or coconut milk (carton)

• ½ cup Maple syrup

• 2 Eggs

• 1 teaspoon Cinnamon

• 1/8 teaspoon Nutmeg

Preheat oven to 400 degrees. Bake pie in a gluten free pie crust for 15 minutes. Then reduce your oven’s temperature to 350 degrees and continue cooking your pie for another 45 minutes.

4. Pecan Pie

Preheat oven to 350

• 3 ounces dairy free butter

• 1 ¼ cup light brown sugar

• ¾ cup corn syrup

• 2 teaspoons vanilla

• ¼ teaspoon salt

• 3 large eggs

• 2 cups pecan halves

• Whipped cream (see recipe in this book)

• Gluten free pie crust

Melt butter in a saucepan over med heat. Add brown sugar, whisking until very smooth. Remove from heat and whisk in the corn syrup, vanilla and the salt.

In a small bowl beat the eggs and then add to the corn syrup mix.

Place the pecans in the pie shell and pour corn syrup mixture evenly over the pecans.

Bake about 45 minutes or per directions on your pre-made gluten free pie crust. If the directions only call for less than 30 minutes cook time, you can sauté the pecans in a dry skillet before adding to cut down on the time needed to cook through.

5. Lemon Meringue Pie

Filling:

• 1 cup sugar

• ¼ cup corn starch

• 1.5 cups cold water

• 3 eggs yolk

• 1 teaspoon lemon zest

• ¼ cup lemon juice

• 1 tablespoon dairy free butter

• Gluten free pie crust

Meringue

• 3 egg whites

• 1/3 cup sugar

• 1 teaspoon corn starch

Preheat oven to 350.

FILLING: Combine 1 cup sugar and the corn starch in a medium saucepan. Add 1.5 cups cold water slowly, until smooth.

Remove from heat.

Stir in egg yolks slowly while whisking briskly.

Return to heat and bring to a boil over med heat.

Stir constantly and add lemon zest, lemon juice and the butter.

Pour into gluten free pie crust.

To make the meringue: beat the egg whites in a glass bowl with a hand mixer on high speed until foamy.

Mix in 1/3 cup sugar and 1 teaspoon corn starch.

Beat until stiff peaks form.

Spread this meringue over the pie filling.

Bake 15-20 minutes or until golden brown. Cool about half an hour before moving to the refrigerate to cool for about 3 hours before serving.

6. Chocolate Pie

• Gluten free pie shell

• ½ cup cocoa

• ¼ cup cornstarch

• 3 egg yolks

• 1.5 cups sugar

• 2 cans of coconut milk

• 1 teaspoon vanilla

In a saucepan, mix cocoa, cornstarch, beaten egg yolks, sugar and salt.

Then add the milk slowly while stirring over med/high heat.

Should thicken up.

Use a whisk to make creamy and smooth. Stir in the vanilla.

Continue to whisk until thickened to the consistency of pudding. About 15 minutes.

Pour into the pie shell(s). Refrigerate several hours before serving.

There are many gluten free cake mixes to choose from. If you are avoiding dairy soy, or nightshades please be sure to read the ingredients list before choosing. Many have potato starch (a nightshade), soybean oil and/or whey (a dairy). If you are unable to find a cake mix that is gluten free, dairy free, soy free and nightshade free stick with other desserts like pie, jello, fruit, and of course, pie!

7. Chocolate or Vanilla Icing

• ½ cup dairy free butter (softened)
• ½ teaspoon vanilla extract
• 2-3 cups powdered sugar
• 3-4 tablespoons canned coconut milk

Using a hand mixer cream the butter. Add the vanilla and the powdered sugar a little at a time. If the icing is thicker than you prefer add a little coconut milk. Add cocoa and more sugar to taste for chocolate icing. You can throw together a quick chocolate icing by combining cocoa, honey, dairy free butter and powdered sugar.

There are also pre-made gluten free crust that are pretty easy to find in most grocery stores. Check the freezer section or other section of the store where you normally find pre-made pie crust. There are several brands you can look for: Mi-del, Wholly and Kinnikinnick are three to look for. Use your favorite can of pie filling or your homemade recipe. Be sure to avoid soy, dairy and gluten. If you make your own pie fillings and use milk try substituting a can of coconut milk. If you traditionally use flour as a thickener, try using cornstarch or arrowroot instead.

Whipped cream can easily be made using full fat can of coconut milk. I have noticed some brands coming out with Dairy free whipped cream but please check the label as many of them include soy in the ingredients.

Jello is gluten free, dairy free, soy free and nightshade free.

Marshmallows are gluten free, dairy free, soy free and nightshade free.

Mi-Del Brand has a pre-made Graham Style pie crust that is gluten free, dairy free, soy free and nightshade free. Or for a to traditional crust check the freezer section of your grocer or check out one of the Gluten free pie crust mixes.

So Delicious and Halo Top are dairy free "ice creams" you can now find in most grocery stores.

8. Caramel Sauce

• 13.5 ounce can of full fat coconut milk
• 1/2 cup brown sugar
• 1/2 teaspoon salt
• 1 teaspoon coconut oil or dairy free butter
• 1 teaspoon vanilla extract

Mix the coconut milk, sugar and the salt in a saucepan over medium heat.

Bring to a boil but do not step away as this can burn easily. Stir frequently and keep this at a low simmer for about half hour or so until the sauce has turned a dark amber and is at that caramel like thickness. Should easily coat the back of a spoon. Remove from heat and then add the coconut oil or dairy free butter and the vanilla extract. Should make about one cup of sauce.

Best served warm.

9. Tapioca Dairy Free Pudding

• 2 cups Almond milk
• 1/3 cup small pearl tapioca (not 'Minute' tapioca)
• 1 cup canned coconut milk (shake the can and then open and measure out one cup
• 1/3 cup sugar
• 1/4 teaspoon salt
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water
• 1/2 teaspoon vanilla extract

In a medium sized saucepan, combine just 1 cup of the Almond milk and the tapioca, and let the mix soak overnight or at least 2 hours.

Then whisk in the remaining almond milk, coconut milk, sugar and the salt Stir constantly in a saucepan and bring to a boil. Allow to low boil about 30 minutes while continueing to stir.

Now add the cornstarch and water mixture stirring contantly.

Add the vanilla and cook another few minutes. Should be thick like a tapioca pudding.

Remove from heat and let cool about ten minutes before serving. If you want to serve it cold be sure to cover with plastic wrap to prevent skimming.

10. Chocolate Peanut Butter Banana Pudding

• 2 cups dark chocolate almond milk
• 1/3 cup Peanut butter (a soy free brand like Skippy Natural that used Palm Oil instead)
• 1/3 cup sugar
• 2 tablespoons cocoa powder
• 2 tablespoons cornstarch
• 1/4 teaspoon vanilla extract
• Sliced bananas for garnish

In a saucepan mix the sugar, cocoa powder and the cornstarch. Then slowly pour in the chocolate almond milk and whisk well.

Cook over medium heat until it starts to boil. Allow to boil just a minute or two until it thickens. Remove from heat.

Stir in the peanut butter and the vanilla.

Pour into pudding bowls. Cover with plastic wrap. Refrigerate unti chilled. About 3 hours or overnight.

Garnish with sliced banana when serving.

11. Blueberry Crisp

FILLING

• 5 cups fresh or frozen blueberries
• 1 tablespoon vanilla extract
• 2 tablespoons lemon juice
• 2 tablespoons cornstarch
• 1/4 teaspoon salt

TOPPING

• 5 tablespoons cold dairy free butter or solid coconut oil
• 1 cup rolled gluten free oats
• 1/2 cup almond flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Preheat the oven to 350 degrees.

Lightly grease an 8 inch pie plate.

FILLING: Gently combine the blueberries, vanilla, lemon juice, cornstarch and the salt until all is well coated. Pour into pie plate.

TOPPING: Chop the cold butter or solid coconut oil into small pieces and add it to the bowl with oats, sugar, almond flour, vanilla, and salt. Should be rather crumbly.

Sprinkle over the blueberry mixture in the pie plate.

Bake 45 minutes or until golden brown. Allow to cool about 15 minutes before cutting and serving.

12. Molasses Cookies

• ½ cup + 1 tablespoon olive or canola oil
• 1 cup coconut sugar
• ¼ cup molasses
• 1 egg
• 1 ¾ cups almond flour
• 1 teaspoon baking soda
• ½ teaspoon ground nutmeg
• ¾ teaspoon ground ginger
• 1 ¼ teaspoon ground cinnamon

In a bowl combine oil, sugar, molasses and egg. Beat until well combined.

Add the remaining ingredients and beat again until well combined.

Transfer this batter to a glass container with a lid. Place in the refrigerator overnight or at least 12 full hours.

BAKING: Preheat the oven to 350 degrees.

Use a tablespoon and spoon each cookie onto a baking sheet that you have lined with parchment paper. Then using the back of the spoon slightly flatten each cookie.

Bake in the preheated oven just 7 minutes.

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Remember that all fruit (except goji berries) are gluten free, dairy free, nightshade free and soy free. Enjoy!