Celiac.com 02/14/2020 - This recipe for delicious hot cocoa topped with delightful marshmallow hearts comes to us via Martha Stewart, who has always got a creative and delicious twist for Valentine's Day. You'll need a small heart-shaped cutter to make these hearts. And yes, nearly all commercial marshmallows are gluten-free.

Ingredients: 

• 4 cups whole milk
• 2 tablespoons sugar
• 2 tablespoons plus one teaspoon unsweetened cocoa powder
• 4 tablespoons finely chopped or shaved semisweet chocolate
• Vegetable oil for cutting hearts
• Large marshmallows

Directions:
Bring milk, sugar, cocoa powder, and chocolate to a simmer in a medium saucepan over medium heat, stirring until chocolate has melted, but DO NOT BOIL! 

When ready, remove from heat, and ladle into mugs.

Use a thin, greased knife to cut several marshmallows in half horizontally, and then press the heart-shaped cutter into the center of each one. 

Float the marshmallows and the cutout hearts on the top of the hot chocolate.

Celiac.com 05/05/2018 - With warm days on the horizon and hot days around the corner, a cool beverage will be mandatory, and a tasty new cool beverage recipe will be like money in the bank. This tart, fruity twist marries classic lemonade with fresh mint and smokey grilled pineapple for a delightfully refreshing afternoon drink that goes perfectly with your favorite grilled foods and snacks. Be sure to add a chunk of pineapple or a slice of lemon to the rim of the glass. 

This glorious marriage grilled pineapple, mint and lemonade is a crisp, fruity twist marries classic lemonade with fresh mint and smokey grilled pineapple for a delightfully refreshing afternoon drink that goes perfectly with your favorite grilled foods and snacks.

Ingredients:

• 12 ounces fresh pineapple, sliced 
• 8 cups hot water 
• 6-7 tablespoons granulated sugar, to taste 
• 2 cups fresh lemon juice (10-12 large lemons)
• Sprigs of fresh mint

Directions: 
Grill peeled and cored pineapple slices on a hot, well-oiled grill until juicy, but with nice char marks on both sides.

Set grilled pineapple slices aside to cool.

Combine 48 cups hot water and sugar in a large pitcher, and stir with a whisk until sugar is fully dissolved.

Process pineapple 1 mint sprig and lemon juice in a blender until relatively smooth.

Pour mixture through a fine-mesh strainer into pitcher with sugar mixture; discard solids. 

Stir well until fully blended. 

Serve over muddled mint and ice.

Garnish with a seared pineapple slice, fresh lemon slices and/or sprigs of mint.

If you're a grown-up who is booze inclined, you can add vodka, tequila or clear rum as desired.

Celiac.com 10/14/2017 - Filled with nuts and cranberries, these easy to cook baked apples are slow-cooker magic. Top them with sea salt caramel sauce and vanilla ice cream, and you’ve got the makings for a memorable treat.

Ingredients:

• 4 tart baking apples, such as Granny Smith, medium sized
• ⅓ cup dried cranberries, chopped
• ⅓ cup finely chopped walnuts or pecans
• ⅓ cup packed brown sugar
• 1 cup apple cider
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 3 inches of stick cinnamon
• 1 tablespoon butter, cut into four pieces
• ⅓ cup packed brown sugar
• ¼ cup whipping cream
• ¼ cup butter
• 1 tablespoon light-color corn syrup
• 1 teaspoon vanilla
• ½ teaspoon coarse sea salt
• Vanilla ice cream, as desired

Directions:
Core apples, and peel the very top away from each apple. Arrange the apples, top side up, in a slow cooker.

In a medium bowl, combine cranberries, walnuts and brown sugar. Spoon mixture into centers of apples, patting in with a knife or narrow metal spatula.

Combine apple cider, lemon zest and lemon juice and pour around apples in cooker. Add stick cinnamon to liquid. Top each apple with a piece of butter.

Cover and cook on low-heat setting for 5 hours.

Sauce Directions:
In a heavy small saucepan, bring the ⅓ cup brown sugar, whipping cream, butter and corn syrup to a light boil over medium-high heat, whisking occasionally; reduce heat to medium.

Boil gently, uncovered, for 2 minutes more. Remove from heat.

Stir in vanilla and sea salt. Cool to room temperature before serving.

Transfer warm apples to dessert dishes.

Top each apple with a bit of the cooking liquid.

Serve with sea salt-caramel sauce and ice cream, as desired.

Ingredients:

• 2½ cups gluten-free rolled oats
• ½ cup raw almond meal
• ½ cup flax seed
• ½ cup pumpkin seeds
• ⅓ cup sesame seeds
• ½ cup blanched cashews, chopped
• ⅓ cup slivered almonds, loosely chopped
• ⅓ cup canola oil
• 4 tablespoons honey
• 4 tablespoons molasses
• ⅓ cup mixed dried fruit
• ⅓ cup raisins
• ⅓ cup dried coconut
• ¼ teaspoon kosher salt
• dash of cinnamon

Directions:
Heat oven to 300°F.

Combine all dry ingredients in a large bowl and mix well.

Add the canola oil, honey, and molasses in that order; this helps the honey and molasses pour more easily.

Stir until well combined and all the dry ingredients are coated.

Spread the granola on a baking sheet with a spatula

Pack more tightly for granola with clusters

Keep baking and stir every 10 minutes until the granola is golden brown—about 30–35 minutes.

Remove the pan from the oven and stir in the dried fruit and raisins.

Allow the granola to cool. Store in an airtight container for up to 2 weeks.

For people who love chocolate and bananas, oh, and whipped cream, this recipe delivers.

Ingredients:

• 1 box Jell-O Chocolate Pudding Mix
• ½ teaspoon vanilla extract
• 4 large bananas, peeled and sliced
• 2 cups sweetened whipped cream
• 3 tablespoons of Kahlua coffee liqueur, as desired

Directions:
Pour milk into large bowl. Add vanilla. Add Kahlua, if desired. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. or until thickened.

Peel bananas and cut into slices.

Arrange slices into a 9-inch pie dish.

Spread pudding mixture over banana slices in 9-inch pie dish.

Freeze 6 hours or until firm. When ready to serve, remove from freezer. Let stand at room temperature 15 min. or until it can be cut easily.

Slice into desired serving sizes and top with whipped cream.

Option: If you have a gluten-free pie crust, feel free to put the pudding and banana mixture into the shell. The chill or freeze as desired.

Ingredients:

• 1 bunch of fresh mint
• 1½ quarts fresh cool water
• 2 pints fresh strawberries, washed and hulled
• 1 pint fresh lemon juice (about 12-15 lemons)
• 1 cup sugar, to taste

Directions:
Put water in a pitcher or container and add sugar. Allow sugar to dissolve, stirring as needed

Place strawberries and lemon juice into a blender and blend well.

Add more or less strawberries as desired. Sweeten or dilute as needed.

Muddle sprigs of mint into tall glasses, and add ice and lemonade. Serve cold.

Ingredients:

• 8-10 fresh yellow Ataulfo mangos, peeled and seeded
• ⅓ cup fresh whole milk yogurt
• ⅓ cup fresh cream
• ¼ cup coconut milk
• ⅓ cup sugar, as desired
• pinch of kosher salt

Directions:
Special equipment: four 4-ounce ice-pop molds or six 3-ounce molds, 4 or 6 ice-pop sticks

Cook the coconut milk, cream, sugar and a pinch of salt in a small saucepan over low heat, stirring occasionally, until the sugar is completely melted, about 5 minutes.

Let cool completely at room temperature, at least 30 minutes.

Put coconut mixture and mango pieces into a blender and blend well.

Pour the mixture into the molds, leaving space at the top for expansion. Insert the sticks. Freeze until solid, 5 hours to overnight.

Remove from molds, and serve frozen.

Celiac.com 07/08/2014 - I was dying for an ice-cream sandwich the other day, and I didn’t have many options. I did, however, have some leftover Rice Krispies Treats and some ice cream. The rest, as they say, is history.

There are so many great variations on this recipe. You can make peanut butter Rice Krispy Treats. You can use chocolate ice cream. You can do both. You can use strawberry, or any of you favorite ice cream flavors. Fruit flavors work well. The list goes on and on.

Ingredients:

• Gluten-free Rice Krispies cereal
• Marshmallows
• Butter
• Ice cream of choice

Directions:
Prepare Rice Krispies Treats as desired, following the recipe on the box. For a chocolate version, I use gluten-free Cocoa Pebbles ice cream.

Allow treats to cool.

Cut treats into squares, then cut in half again, so you have a good top and bottom.

Use a cold knife to cut ice cream into squares.

Sandwich ice cream between the two halves of the treats. Serve immediately.

They are fun and easy to make, and kids just love to help make them, and, of course, to eat them. They turned out great, so I thought I'd share them here for next year.

This recipe makes a dozen marshmallows, but it's easy to scale accordingly.

Ingredients:
1 dozen regular marshmallows
1 dozen Kraft caramels
¾ cup almonds, crushed
6 ounces melted dark chocolate

Directions:
Place crushed almonds into a bowl.

Melt caramels in a double-boiler.

Dip marshmallows halfway into the melted caramel.

Remove, and let the excess drip off, then dip in crushed almonds.

Place on a lightly oiled parchment-lined baking sheet until set.

Drizzle white tops with melted chocolate.

Allow to cool and serve.

Note: Any marshmallows made by the Kraft, or Doumak companies are gluten-free. This includes Jet Puffed, Campfire, WalMart, and CVS brand marshmallows.

Kraft caramels are also gluten-free.

Ingredients:

• 8 tart apples, peeled, cored and sliced
• 4½ teaspoons fresh lemon juice
• ½ teaspoon vanilla
• 1 cup brown sugar
• ¼ cup granulated sugar
• ¼ teaspoon ground cinnamon
• ½ cup butter, room temperature
• ½ cup gluten-free oats (optional)
• ¾ cup crushed almonds
• ¾ cup almond meal
• 2½ tablespoons butter, room temperature (more as needed)

Directions:
Heat oven to 375°F.

Mix almond meal and almonds, oats (if desired), brown sugar and a dash of cinnamon in a bowl. Cut in the butter. Use enough butter to so the mixture holds loosely together, but is not too moist.

In a separate mixing bowl, combine apples, lemon juice, granulated sugar, vanilla, and of cinnamon. Toss to combine.

Layer sliced apples in a 9 x 12-inch (or approximately the same size) baking pan. You can also use large ramekins.

Sprinkle sugar mixture over apples.

Bake 45 minutes or until the mixture is bubbling and apples are tender.

Serve with fresh yogurt, whipped cream or vanilla ice cream.

Ingredients:

• 4 apples - peeled, cored and chopped
• ¾ cup water
• ¼ cup white sugar
• ½-¾ teaspoon ground cinnamon, to taste

Directions:
In a saucepan, combine apples, water, sugar, and cinnamon.

Cover, and cook over medium heat until apples are soft, about 15 to 20 minutes.

Allow to cool, then put them in a blender and blend until smooth. If you don't have a blender, then you can mash them with a fork or potato masher.

Serve alone, or over ice cream or frozen yogurt.

This recipe is great for kids who are on a gluten-free diet.

Vegan, Gluten-Free and Dairy-Free

Ingredients:

• 1 bag gluten-free corn tortilla chips
• 1 bag GO Veggie! Vegan Mexican Cheese Shreds
• 1/3 cup fresh cilantro, finely chopped
• 1 ripe avocado, peeled, pitted and diced
• 10 cherry tomatoes, halved
• 1/2 cup fresh salsa
• 1/4 tsp. sea salt
• 1/4 tsp. pepper

Directions:

1. Preheat oven to 350 degrees F.
2. Place corn tortillas in a large baking dish; top with remaining ingredients. Bake for 15 minutes or until cheese is completely melted.
3. Remove from oven; serve warm.
4. Enjoy!