Dessert Ideas

[clnewberry1]

I need to take a dessert to a potluck type xmas dinner. I need some ideas that won't be gluten. The things I can think of like cheesecake I can't take. (I can't have dairy either)

My mind is drawing a blank.

Any good suggestions for a dessert, kids and adults all like that I won't have to go searching to get the ingredients.

Anything would be helpful.

Thanks,

Crystal

[HAK1031]

Here is the easiest gluten-free peanut butter cookie recipe ever. It's so easy, it can be dangerous if you have cravings and keep pb in the house You may want to double it if you want to make a lot. These are absolutley delicious and don't taste "different" at all. There is NO need for flour in PB cookies!!

1 cup peanut butter

1 cup sugar

1 egg

1/2 t baking powder

1/4 t salt

hershey's kisses to press on top (optional)

Mix all ingredients (except kisses if you're using them) together. Form into 1" balls and press with bottom of glass to flatten. Either press with tines of fork to create ridges and sprinkle with sugar, or press a hershey kiss in the center of each cookie. Bake at 350 for about 10 mins or until browned. Let cool a few minutes on tray, then transfer to cooling rack. Enjoy!!

[missy'smom]

Namaste makes a yellow cake mix that's dairy-free. You can use that to make a pineapple upside-down cake.

[Juliebove]

We made cherry jazz. Dump 2 or 3 (tonight we used 3) cans of gluten-free cherry pie filling in an 9 by 13 inch pan. You can use other fruit such as canned peaches, fruit cocktail or other types of pie filling if you prefer. If using other canned fruit, drain off the juice.

Dump a gluten-free vanilla or yellow cake mix of the top. You want one that makes two layers. We used Namaste.

Then drizzle with about a cup of melted coconut oil. You'll find that the coconut oil might pool in the corners, so use a spoon to carefully redistribute it so the powder gets covered.

Bake at 350 until slightly browned on the top. Tonight ours took about 50 minutes.

You could also make a fruit crisp. I made one the other night with bagged sliced apples that were about to go bad. I didn't really measure anything. I dumped those in the pan. Then a topping of melted coconut oil mixed with equal amounts of brown rice flour, gluten-free oats, a lot of brown sugar (important for crispness), some cinnamon and a pinch of salt.

Bake at 350 until browned and crisp.

[purple]

We made cherry jazz. Dump 2 or 3 (tonight we used 3) cans of gluten-free cherry pie filling in an 9 by 13 inch pan. You can use other fruit such as canned peaches, fruit cocktail or other types of pie filling if you prefer. If using other canned fruit, drain off the juice.

Dump a gluten-free vanilla or yellow cake mix of the top. You want one that makes two layers. We used Namaste.

Then drizzle with about a cup of melted coconut oil. You'll find that the coconut oil might pool in the corners, so use a spoon to carefully redistribute it so the powder gets covered.

Bake at 350 until slightly browned on the top. Tonight ours took about 50 minutes.

You could also make a fruit crisp. I made one the other night with bagged sliced apples that were about to go bad. I didn't really measure anything. I dumped those in the pan. Then a topping of melted coconut oil mixed with equal amounts of brown rice flour, gluten-free oats, a lot of brown sugar (important for crispness), some cinnamon and a pinch of salt.

Bake at 350 until browned and crisp.

sure sounds yummy and easy, my dd would like the blueberry filling and easy enuff to make herself.

[tarnalberry]

Baked Apples (aka, Apple Pie Filling)

you can use almost any recipe for it, just don't bake in a pie crust and use cornstarch as the thickener

[Juliebove]

sure sounds yummy and easy, my dd would like the blueberry filling and easy enuff to make herself.

My daughter loves to make it.

[Juliebove]

Baked Apples (aka, Apple Pie Filling)

you can use almost any recipe for it, just don't bake in a pie crust and use cornstarch as the thickener

Oooh!! I used to LOVE baked apples as a kid. One thing we did for special occasions was fill the middles with red hot candies. I think those are gluten-free.

[Sweetfudge]

Lemon cream coffeecake (made w/ coconut milk)

I have made this several times and always have requests for more. I took it to a work party. and the girls fought over who got the leftovers

Open Original Shared Link

I am planning on making gluten-free/DF sugar cookies for christmas eve dinner. This is the recipe I will probably use:

Open Original Shared Link

Or I was thinking of making this Sweet Potato Coffeecake:

Open Original Shared Link

[mushroom]

I made this today (if you can do yogurt and eggs)

PAVLOVA WITH GREEK YOGURT & RASPBERRIES

4 egg whites

225g castor (superfine) sugar (1/2 lb)

2 tsp corn starch

1 tsp white vinegar

1/2 tsp vanilla extract

Preheat oven to 250F. Put eggwhites and a pinch of salt in bowl and beat until very stiff. Continue beating while adding sugar a Tbsp at a time. When very thick turn off machine and sprinkle over corn starch, vinegar and vanilla. Use a large metal spoon to carefully fold ingredients together without deflating the whites.

Transfer mixture in dollops to a baking tray lined with baking paper and shape in a round about 12" diameter (don't try and make it perfect)--you are making a big meringue.

Bake in oven for 1 hour, then turn oven off. Outside should be crisp, top may sink slightly, don't worry. Leave in oven for at least 1 hour--longer is ok. (Can be made before and stored airtight)

Just before serving, remove paper and add topping:

1 lb greek-style honey yogurt (or you can use whipped cream)

fresh raspberries (we have them this time of year, but use frozen, or strawberries)

confectioner's sugar for dusting

Beat yogurt until smooth, then put dollops on top of meringue. Pile on the raspberries or other fruit and then either leave at room temp for up to 2 hours or put in fridge. Dust raspberries with confectioner's sugar before serving. I like it best about 4 hours after assembling.

[lpellegr]

Chocolate mousse pie. If you don't have a springform pan, bake it in whatever you want - it just might not come out of the pan pretty at the edges. I have made it in foil cupcake papers too, just baking for less time.

10-1/2 oz chocolate (they specify 70% cocoa, but use what you want. This is 2-1/2 of the Ghirardelli baking bars. You get to eat the other half while you bake)

1-1/2 c sugar

1-1/4 sticks of butter (could maybe sub Crisco or margarine or some other fat to avoid dairy) = 10T

5 eggs

ground almonds (can do without)

pinch of salt

powdered sugar (optional)

Preheat the oven to 350. If using a springform pan (they say 8 or 9 inch, but I use a 12 with no problem), spray it with cooking spray and dust with ground almonds if you have them.

Break the chocolate into pieces, cut up the butter, dump into a bowl along with the sugar. Microwave 30 sec at a time until everything is melted, stirring in between, until all is melted and smooth. Add a pinch of salt.

Beat 5 eggs + 1 T of ground almonds (you can totally skip the almonds with no difference) in a second bowl, then fold into the chocolate and stir several minutes until thickened.

Pour into the prepared pan or cupcake papers and bake 45 minutes or until top is set and begins to crack. Go less time for the cupcakes. Remove sides of pan and let cool. Dust with powdered sugar if you like.

This comes out like slightly gooey fudge or very wet brownies. It does not cut cleanly, so the pieces aren't necessarily pretty, but it tastes so good (and a small piece goes a long way) that nobody will care what it looks like once they get a bite.

[purple]

Cherry crisp or blueberry crisp. Or apple crumble:

Open Original Shared Link

I used ground almonds in this.

Serve with df ice cream if desired or whipped coconut milk...I saw a recipe for it on here somewhere.

I made apple crisp in a stainless steel pan before and the next day a few apple bits were bluish. I suggest a glass dish.