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Your Guide to a Safe Gluten-Free Valentine's Day
Scott Adams posted an article in Additional Concerns
Celiac.com 02/08/2025 - Valentine’s Day is a time to celebrate love, whether that means a romantic evening with a partner, a cozy night at home, or a gathering with friends. For those with celiac disease or gluten sensitivity, this holiday can come with extra challenges when it comes to food. However, with the right planning, you can enjoy a delicious, gluten-free Valentine’s Day without worry. Whether you’re staying in and cooking a special meal or planning to dine out, this guide will help you navigate the holiday while keeping gluten off the menu. A Romantic Gluten-Free Night at Home Cooking at home allows you to have complete control over ingredients, making it the safest and often the most enjoyable option for a gluten-free Valentine’s Day. With a bit of preparation, you can create a memorable and indulgent meal that rivals any restaurant experience. Planning Your Menu When crafting a gluten-free Valentine’s Day dinner, focus on naturally gluten-free ingredients and simple substitutions for classic dishes. Here are some ideas: Appetizer: A fresh caprese salad with tomatoes, basil, mozzarella, and balsamic glaze. Main Course: Garlic butter steak with roasted vegetables or a creamy risotto made with gluten-free broth. Dessert: A rich, flourless chocolate cake (recipe below). Gluten-Free Flourless Chocolate Cake Recipe This decadent flourless chocolate cake is the perfect sweet ending to your Valentine’s Day meal. It’s naturally gluten-free, incredibly rich, and simple to make. Ingredients: 1 cup semisweet or dark chocolate chips ½ cup unsalted butter ¾ cup granulated sugar ¼ teaspoon salt 1 teaspoon pure vanilla extract 3 large eggs ½ cup unsweetened cocoa powder Instructions: Preheat your oven to 375°F and grease an 8-inch round cake pan. Line the bottom with parchment paper. In a microwave-safe bowl, melt the chocolate chips and butter together in 30-second increments, stirring until smooth. Stir in the sugar, salt, and vanilla extract. Add the eggs one at a time, mixing well after each addition. Sift in the cocoa powder and mix until fully combined. Pour the batter into the prepared cake pan and smooth the top. Bake for 20-25 minutes, or until the center is set. Let the cake cool completely before serving. Dust with powdered sugar or top with fresh berries for an extra touch. This cake is fudgy, rich, and pairs perfectly with a scoop of gluten-free vanilla ice cream. Dining Out on Valentine’s Day: How to Stay Gluten-Free For those who prefer to celebrate with a night out, navigating restaurant menus while staying gluten-free can be a challenge. However, with a little planning and the right approach, you can still enjoy a delicious and worry-free meal. Choosing a Gluten-Free Friendly Restaurant When selecting a restaurant, consider the following: Call Ahead: Contact the restaurant in advance to ask about their gluten-free options and cross-contamination policies. Check Reviews: Look for reviews from others with celiac disease or gluten sensitivity to ensure the restaurant takes dietary restrictions seriously. Stick to Naturally Gluten-Free Foods: Opt for dishes that don’t require substitutions, such as grilled meats, seafood, and vegetable-based sides. Communicating Your Needs When ordering, be clear with your server about your dietary restrictions. Here are some key questions to ask: Do you have a dedicated gluten-free menu or preparation area? How do you prevent cross-contamination in the kitchen? Are sauces, marinades, and dressings gluten-free? Can you accommodate special requests to ensure my meal is safe? A good restaurant will take your needs seriously and be willing to accommodate you. Final Thoughts: Enjoy a Stress-Free, Gluten-Free Valentine’s Day Whether you’re staying in for a romantic homemade meal or dining out at a trusted restaurant, Valentine’s Day can be just as delicious and special without gluten. By planning ahead, choosing safe ingredients, and communicating your dietary needs, you can focus on enjoying the holiday with your loved ones. With a little effort, a gluten-free Valentine’s Day can be just as indulgent and romantic as any other celebration.-
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Chocolate Quinoa Crispies: Makes 7 cookies 1/2 cup uncooked quinoa 1 cup water 3/4 cup chocolate (dark, milk, or dairy free) pinch of salt Preheat oven to 350. Bring 1 cup of water to a boil. Add in quinoa and reduce to low. Let simmer for around 15 minutes. Placed cooked quinoa onto baking sheet and put in the oven for 30 minutes. Stir the quinoa every 10 minutes so it cooks evenly. Once quinoa is cooked, take your chocolate and melt it in the microwave. Do in small time increments so it doesn't burn. After your chocolate is melted add in your baked quinoa in a bowl until evenly coated. Form them into cookies and sprinkle a pinch of salt on each. Put in the freezer for 5-10 minutes or until hard. Enjoy!
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Grilled Pineapple with Vanilla Ice Cream and Rum Sauce (Gluten-Free)
Jefferson Adams posted an article in Puddings
Celiac.com 09/02/2022 - Grilled pineapple is a tasty summer treat, and we've even done a grilled pineapple recipe once before. But this version with vanilla ice cream and rum sauce turns a few corners and takes an already tasty dish to delicious new heights. It's easy to make and sure to please anyone who loves pineapple and ice cream. Enjoy! Ingredients: 1 pineapple (3 to 4 pound) cut into rings Nonstick cooking spray 2 teaspoons butter ¼ cup brown sugar ¼ cup rum 1 pint quality vanilla ice cream Directions: Cut the top and bottom off of the pineapple, peel and cut it crosswise into 8 rings, about ½-inch each. Use a spoon or apple corer to carve out the center core of each ring. Spray a cold grill surface with cooking spray and heat to medium-high. Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared. While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat. Place a pineapple ring on each plate, scoop ¼ cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.- 1 comment
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Gluten-Free Christmas Food and Dessert Guide with Recipes & Tips
Scott Adams posted an article in Winter 2021 Issue
Celiac.com 12/17/2020 - Celiac.com's simple five-step gluten-free food and dessert guide will have you preparing a top-notch gluten-free Christmas meal with minimum stress. For people with celiac disease or gluten-intolerance, preparing a great gluten-free Christmas dinner has never been easier! Our gluten-free Christmas food and dessert guide lays out an easy step-by-step process that guarantees a great result. We’ve got some classic gluten-free recipes, along with links to great gluten-free resources to help make your gluten-free Christmas and holiday celebrations the best ever. Four Simple Steps to a Perfect Gluten-free Christmas Dinner: Prepare a gluten-free Christmas ham Make great gluten-free scalloped potatoes Au Gratin Make great gluten-free side dishes Make great gluten-free pies and desserts Serve gluten-free beer, wine, and booze Step One - Choose a Great Ham One of our favorite ham purveyors is Beeler's Pure Pork, which raises all their Heritage Duroc pigs without antibiotics. Beeler's delivers naturally gluten-free pork products of exceptional taste and quality. Of course, there are a number of purveyors of quality ham, including: Fossil Farms Berkshire Pork Bone-In Smoked Ham Melissa Cookston's Memphis BBQ Double-Smoked Spiral Cut Ham D'Artagnan Berkshire Pork Bone-In Spiral Ham Diestel Farms Whole Black Forest Ham at Williams-Sonoma Omaha Steaks Duroc Boneless Country Ham Nueske’s Spiral Sliced Bone-In Ham with Honey Glaze Step Two - Make Great Scalloped Potatoes The perfect potatoes to serve with ham. This recipes combines thinly sliced potatoes, Gruyere and Parmesan cheeses and cream with a few herbs and spices to deliver a tasty variation on traditional scalloped potatoes. It will help to fill the house with warmth and delicious aromas on a cold day, and goes great as a side to most diner entrees. Ingredients: 2 pounds russet potatoes, peeled and cut into ⅛-inch-thick slices 1½ cups heavy cream 1¼ cup grated Gruyere cheese, plus more for broiling ½ cup grated Parmesan, plus more for broiling ½ tablespoon butter 2 bay leaves 2 sprigs fresh thyme, plus more to finish 3 garlic cloves, chopped ½ teaspoon onion powder Kosher salt and freshly ground black pepper Directions: Heat the oven to 350 degrees F. Wash and slice potatoes and put into a large bowl. In a saucepan, heat the cream with the bay leaves, thyme, garlic, and some salt and pepper. While the cream heats up, use butter to grease a casserole dish. Use a fork or slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Add Gruyere and Parmesan and mix into the potatoes. Season with a little bit of salt and pepper. Toss gently to mix. Spoon a little bit of cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top. Top with some Parmesan, a bit of Gruyere, and fresh thyme leaves. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 25-30 minutes until potatoes are bubbling and tender. Put under the broiler and broil on high until the top is browned, about 2 minutes. Serve hot. Step Three - Make Great Side Dishes Here are four of our favorite side dishes to serve with a ham dinner. Baked Rice With Spinach and Parmesan Cheese Black-eyed Peas Parmesan-Roasted Cauliflower Honey Glazed Baby Carrots Step Four - Make gluten-free Christmas pies and desserts Scroll down and follow the Pumpkin Pie recipe below, or follow the links to some of our best loved gluten-free desserts and baked goods (Note: King Arthur Gluten-Free Multi-Purpose Flour will work well in place of regular wheat flour most of these recipes, so feel free to substitute as you like): Holiday Pumpkin Bread (Gluten-Free) Orange Walnut Bread (Gluten-Free) Pumpkin Pie Banana Nut Bread #3 (Gluten-Free) Gingerbread #2 (Gluten-Free) Decadent Gluten-Free Triple Chocolate Chunk Cookies Quick Cranberry Coconut Cookies (Gluten-Free) Molasses Spice Cookies (Gluten-Free) Snickerdoodles (Gluten-Free) Pumpkin Chocolate Chip Cookies (Gluten-Free) Soft Sugar Cookies (Gluten-Free) Frosted Pumpkin Bars (Gluten-Free) Sugar & Spice Madeleines (Gluten-Free) Lebkuchen (German Ginger Cookies - Gluten-Free) Three Ingredient Gluten-Free Pie Crust Danish (Gluten-Free) Pumpkin Cheesecake with Butter Pecan Crust (Gluten-Free) Apple Crisp #2 (Gluten-Free) Tasty Apple Crisp (Gluten-Free) Gluten-free Chocolate Cream Pie Pumpkin Cheesecake with Almond Meal Crust Pumpkin Cheesecake with Butter Pecan Crust Traditional Gluten-free Apple Pie Low-Fat Pumpkin Flan Gluten-free Apple Crisp Gluten-free Gingerbread Gluten-free Orange Walnut Bread Candied Orange Peels Step Five - Serve Great Gluten-Free Wine, Beer and Booze Wine is gluten-free. To serve gluten-free beer, consult our Oktoberfest Beer Guide! Gluten-free vs. Gluten-removed Beers. All distilled spirits are gluten-free, but some people prefer to buy booze made from gluten-free ingredients. Here's a list of gin, whiskey, and vodka brands that are made from gluten-free ingredients. GLUTEN-FREE GIN Cold River Gin is distilled from potatoes. The company’s website says that, like their world-famous vodkas, their gluten-free gin is made with whole Maine potatoes and the pure water of Maine's Cold River. Cold River uses a recipe that “dates back to the early days of British gin,” and contains their own “secret blend of seven traditional botanicals that are steeped for the perfect amount of time to infuse the essential flavors.” GLUTEN-FREE WHISKEY Queen Jennie Whiskey, by Old Sugar Distillery is made entirely from sorghum. The idea of a whiskey made from gluten-free grains is sure to excite anyone with celiac disease who longs for a wee dram. The company’s web page says that Queen Jennie is made with 100% Wisconsin Sorghum, and is “Less sour than a bourbon and less harsh than a rye.” GLUTEN-FREE VODKA Corn Vodka—Deep Eddy, Nikolai, Rain, Tito’s, UV Potato Vodka—Boyd & Blair, Cirrus, Chase, Chopin, Cold River Vodka, Cracovia, Grand Teton, Karlsson’s, Luksusowa, Monopolowa, Schramm Organic, Zodiac Monopolowa is one of my favorites, and is usually available at Trader Joe’s. Cold River gluten-free vodka is triple-distilled in a copper pot still, from Maine potatoes and water from Maine's Cold River. Tito’s award winning vodka is six times distilled from corn in an old-fashioned pot still, just like fine single malt scotches and high-end French cognacs. Tito’s is certified Gluten-free. Gluten-Free Christmas Food and Dessert Resources Our Guide to the Best Gluten-Free Thanksgiving and Holiday Foods, Desserts & Cocktails Which Turkey Brands are Gluten-Free? Christmas Turkey Brine Recipe (Gluten-Free) Gluten-Free Christmas Ham Celiac.com's Best Gluten-free Christmas Stuffing Recipe (Gluten Free Christmas Dressing) Gluten-free Apple Pie and 20 Recipes for Festive Gluten-free Christmas Treats Gluten-Free Christmas Pumpkin Mousse 10 Celiac Disease Tips for Surviving a Christmas Gathering List of Safe Gluten-Free Candy List of Gluten-Free Easter and Passover Candy Are M&M's Gluten-Free and Safe for Celiacs? Get the Gluten-Free Word on Dove, Ghirardelli and Other Chocolates Are Snickers Candy Bars Gluten-Free? -
Guthrie's Original Sin In A Tin Chocolate Pate Dessert is a wonderfully decadent treat that is perfect after any meal—it will make any occasion feel like a special one—including birthdays, holidays or any other day that you would like to make more memorable. The taste of this wonderfully chocolaty confection reminded me of my favorite flour-less chocolate cake, but it was even better because it was more creamy and less dense. This is the type of dessert you would typically associate with a fine dining establishment, after paying too much for a meal, but now you can have it at home—and just in time for Valentine's Day! To find out more visit their site.
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Celiac.com 04/22/2022 - This pie is not only gluten-free, it comes together in a jiffy, and actually makes its own crust while it bakes. Just mix in a blender, bake and serve warm. Ingredients: 2 cups milk ½ cup GF baking flour ¼ cup butter ¾ cup white sugar 4 eggs 1½ teaspoons vanilla extract 1 cup flaked coconut ½ teaspoon of oil (to coat the pie plate) Directions: Heat oven to 350F (175C). Grease a 9 inch pie plate. Combine milk, sugar, GF baking flour, eggs, butter, and vanilla in blender container. Cover, and blend on low speed for 3 minutes. Pour into an oiled pie plate. Let stand about 5 minutes. Sprinkle with coconut. Bake for 40 minutes. Serve warm.
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Celiac.com 02/24/2022 - Ice cream and non-dairy dessert maker Ben & Jerry’s has unveiled two new flavors joining its certified-gluten-free, vegan non-dairy product lineup. The new flavors are Non-Dairy Bananas Foster, and Non-Dairy Boom Chocolatta. Both flavors to feature a spoonable core in the middle. Non-Dairy Boom Chocolatta features a mocha and caramel base with fudge flakes, gluten-free chocolate cookies and a gluten-free chocolate cookie core. Non-Dairy Bananas Foster features a banana and cinnamon base with almond toffee pieces and a salted caramel core. Ben & Jerry’s non-dairy frozen dessert lineup first debuted in 2016, driven largely by customer demand. The latest flavors bring Ben & Jerry's U.S. nondairy options to a total of 18 flavors, or nearly two out of five flavors offered. In addition to being nondairy and vegan, both additions are also certified gluten-free. Like other Ben & Jerry's non-dairy favorites, Boom Chocolatta and Bananas Foster will retail between $4.49-$5.79 per pint. Both products are available wherever you find Ben & Jerry's. Read more at progressivegrocer.com
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What Desserts are Gluten-Free at Whole Foods?
Jefferson Adams posted an article in Gluten-Free Foods & Beverages
Celiac.com 11/11/2021 - We get a lot of questions from celiac community members wondering if certain brands and products are gluten-free. One question we see a lot is about products available at Whole Foods Market. Lately, we've seen a lot of questions about desserts. Specifically, what desserts are gluten-free at Whole Foods? Here's the rundown. Whole Foods Market offers a number gluten-free desserts. We've confined this list to baked goods, as the list of non-baked dessert can run into the hundreds of items. Products available at Whole Foods Market can vary by location and season. Check with your local store or the company website for availability in your area. Currently, a search of the Whole Foods website for gluten-free desserts shows the following options: Gluten-Free Desserts at Whole Foods include: 24 Carrot Gold Paleo Muffins Abe's Vegan Muffins Gluten Free Coffee Cake Muffin Abe's Vegan Muffins Gluten Free Double Chocolate Muffins Better Bites Double Chocolate Better Bite Better Bites Mostess Cupcake Better Bites Simply Vanilla Better Bite Better Bites Snicker Doodle Do Bites Chuckanut Bay Gluten Free Pumpkin Cheesecake Ethels Edibles Pecan Dandy Bars Ethels Edibles Turtle Dandy Gluten Free Bakehouse Nutmeal Raisin Cookie Gluten Free Bakehouse Tiramisu Cake Gluten Free Bakehouse Vanilla Confetti Cake Gluten Free Bakehouse Vanilla Cupcakes Lucky Spoon Bakery Cupcake, Gluten Free Chocolate Lucky Spoon Bakery Cupcake, Gluten Free Very Vanilla Muffin Revolution Yam Good Muffins Natural Decadence Gluten Free Pie 6" Pumpkin Pie Organic Blonde Superfood Macaroon URBAN REMEDY Pumpkin Pie- 3 comments
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Blueberry Peach Crisp with Coconut Almond Topping (Gluten-Free)
Scott Adams posted an article in Pies & Pie Crusts
Celiac.com 09/11/2021 - This gluten-free fruit crisp is a juicy blend of peaches and blueberries, topped with a crunchy coconut-almond crumble. High in fiber, low in sugar, and reasonably nutritious, this fruit crisp is great anytime. Ingredients: Topping: 1 cup sliced toasted almonds ½ cup gluten-free rolled oats ⅓ cup coconut flour ¼ teaspoon salt ¼ teaspoon ground cinnamon ⅓ cup plus 1 tablespoon demerara/turbinado/raw sugar, brown or granulated sugar can be substituted 5 tablespoons cold unsalted butter, cut into pieces 2 tablespoons unsweetened shredded coconut Filling: 3 pounds large ripe-firm peaches, peeled, and sliced 2 cups fresh blueberries ⅓ cup demerara/turbinado/raw sugar, granulated sugar can be substituted ½ teaspoon pure vanilla extract 2 teaspoons freshly squeezed lemon juice 2 tablespoons cornstarch To serve: Vanilla ice cream or frozen yogurt Directions: Topping: In a food processor, pulse almonds and oats until they turn into a coarse meal. Add coconut flour, salt , cinnamon, and sugar, and pulse until combined. Add pieces of butter, and pulse until the butter is distributed into pea sized pieces. Stir in shredded coconut. Place in the refrigerator while you prepare the filling. Filling: Preheat oven to 350°F. Grease a 9 ½-inch pie dish or 1 ½ quart baking dish. In a large bowl, combine peaches and blueberries. Add remaining ingredients and stir gently until combined. Pour the fruit into the prepared dish, then sprinkle over the topping pinching pieces of the topping together to form small clumps. Place the dish on a foil lined baking sheet and place in the oven. Bake for 40-50 minutes, until the fruit is tender and bubbly, and the topping is golden brown. Check it periodically, and loosely cover the top with foil if the topping begins to get too dark (I covered mine with foil about 30 minutes into the baking time). Cool slightly. Serve warm with vanilla ice cream or frozen yogurt. -
Celiac.com 06/04/2021 - In some places rhubarb grows like a weed. And for those lucky enough to know what to do with it, that can mean a whole world of delicious dessert possibilities. If you're looking for a twist on apple crisp, then this fresh strawberry rhubarb crisp is just the ticket. Sweet, crunchy and delicious, it's sure to put your rhubarb to good use. Ingredients: 3 cups sliced fresh strawberries 3 cups diced rhubarb 3 tablespoons potato flour 1 cup packed brown sugar 1 tablespoon cornstarch 1 cup butter 1 cup rolled gluten-free oats ½ cup white sugar ½ cup water Directions: Heat oven to 350F (175 degrees C). In a medium bowl, add potato flour, oats, brown sugar, and melted butter. Stir until the mixture is crumbly. Press half of the oat mixture into a 9x13 inch baking dish. Add a layer of strawberries and rhubarb. In a medium saucepan, add white sugar, cornstarch, and water. Cook while stirring for about 10 minutes, until it is clear and thick. Pour this mixture over the strawberry rhubarb mix in the baking dish. Cover with remaining crumble mixture. Place in a hot oven, and bake for about 45 minutes, until bubbly and golden brown.
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Celiac.com 02/01/2021 - Just about everyone loves a good cheesecake. According to common lore, the style of cheesecake currently popular in America came about by an accident of baking attributed to William Lawrence. The style was later made popular in New York by Arnold Reuben in the early 20th Century. Remember, the eggs you choose make a difference. For both lemon bars, and most baked cheesecakes, eggs are the ingredient that helps the marriage of ingredients become a delicious dessert. Eggs hold it all together and make it more nutritious. Eggland's Best eggs are a great choice for this recipe, because they are rich in micronutrients and antioxidants essential to a celiac's diet. Eggland's Best eggs not only taste delicious, they have 6x the Vitamin D, and more than double the Omega-3s, of regular eggs. So when you reach for eggs, reach for Eggland's Best eggs. Cheesecake can be made with a wide variety of toppings and ingredients. However, most cheesecakes rely heavily on eggs, along with sugar, and some kind of cheese. The type of cheese can also vary, but cheesecakes based on the New York style model usually rely heavily on cream cheese. Gluten-free cheesecake and lemon bar recipes are consistently among our most popular dessert recipes. This recipe creates a decadent marriage of the two to deliver a glorious gluten-free lemon bar cheesecake. Like many of our favorite cheesecakes, this one is made with a delicious almond meal crust. But this dessert also includes zesty lemon bar filling that is certain to make it a gluten-free classic. Gluten-free Lemon Bar Cheesecake Recipe Preparation Time: 30-45 Minutes Cooking Time: 70-95 Minutes Servings: 14 Ingredients: Cheesecake 1 pound cream cheese, 2 (8-ounce) blocks, softened 3 whole Eggland's Best eggs ⅓ cup sugar ½ teaspoon vanilla extract 2 teaspoons grated lemon peel Lemon Topping 4 Eggland's Best eggs ¾ cups white sugar 1 tablespoon potato starch or gluten-free flour 1 teaspoon baking soda 1 tablespoon lemon zest ½ cup lemon juice Almond Crust 1 cup finely ground almonds 1 cup almond meal 1 tablespoon confectioner’s sugar ½ stick butter, room temperature Directions: Almond Crust: Heat oven to 325F. In a mixing bowl, blend almond meal, confectioner's sugar, and room temperature butter, until well mixed. Lightly coat the bottom and sides of an 8x8x2 inch metal or pyrex cooking pan with oil. Pour the almond meal mixture into the pan. Use the bottom of a measuring cup or glass to press the crumbs down into the bottom and 1-inch up the sides of the pan. Bake crust at 325F for 25-35 minutes, or until it is golden brown. Remove crust, set aside to cool, and increase oven heat to 350F. Lemon Topping: Grate the skins of 2 lemons to make lemon zest. Whisk together 4 eggs, ¾ cups sugar, 1 tablespoon potato starch or gluten-free flour, baking soda, lemon juice, and 1 tablespoon lemon zest in a bowl. Pour lemon mixture into the prepared crust. Skim off any bubbles from the surface of the filling. Cheesecake: Add 1 lb. cream cheese to a mixing bowl, with ⅓ sugar, 3 Eggland's Best eggs, 2 teaspoons grated lemon peel, and ½ teaspoon vanilla extract and use an electric hand mixer to mix everything for 1-2 minutes until it is blended evenly into a mixture this is the consistency of pancake batter. Spoon the mixture into the pan with the crust until it is 1 inch below the top of the pan, as the bars will raise that much during baking. The layers will separate during baking, and the Lemon Topping layer will become the bottom layer, the Almond Crust will become the middle layer, and the Cheesecake rise to the top. Put the pan into the 350F oven for 45-55 minutes, or until the entire surface rises evenly (especially the center), close to the top of the pan, and the top edges are light brown. Make sure that the cheese cake does not "jiggle" when you tap the side of the pan. Remove, set aside, and allow to fully cool. To Serve: Garnish with a fine slice of lemon, mint leaves, and your favorite fruit. Serve at room temperature. To slice the cheesecake, dip a thin, non-serrated knife in hot water, make a cut, then wipe blade dry after each cut. Nutritional Information Servings 14 Serving Size 1 bar Calories 322 Total Fat 20.6g Saturated Fat 10.5g Cholesterol 126mg Sodium 243mg Carbohydrates 21.7g Dietary Fiber 1.8g Total Sugars 15.3g Protein 8.2g
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Celiac.com 12/19/2020 - If you're looking for a rich, delicious and gluten-free dessert to serve this holiday season, then this delightful cinnamon apple cheesecake in a gluten-free almond meal crust is sure to be a holiday hit. Almond Crust Ingredients: ½ cup butter, softened, room temperature ¼ cup packed brown sugar ½ teaspoon ground cinnamon ¼ cup quick-cooking oats ¾ cup finely crushed almonds ¾ cup almond meal 2 tablespoons granulated sugar Filling Ingredients: 2 packages of cream cheese (8 ounces each), softened 1 can (14 ounces) sweetened condensed milk ½ cup thawed apple juice concentrate 3 large eggs, lightly beaten Topping Ingredients: 1 tablespoon butter 2 medium tart apples, peeled and sliced 1 teaspoon cornstarch ¼ teaspoon ground cinnamon ¼ cup thawed apple juice concentrate Directions: Heat oven to 325°. Place all crust ingredients in a mixing bowl and mix well. Lightly coat the bottom and sides of an 8-inch springform pan with oil. Pour the nut crust mixture into the pan. Use the bottom of a measuring cup or glass to press the crumbs down into the bottom and 1-inch up the sides of the pan. Place crust in oven and bake about 5 minutes, or until the crust is slightly browned. Remove and cool on a wire rack. In a large bowl, beat cream cheese until fluffy. Gradually beat in milk and juice concentrate until smooth. Add eggs; beat on low speed just until blended-mixture will be thin. Pour into crust. Return pan to baking sheet. Bake until center is almost set, about 40-45 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Before serving, melt butter n a large skillet over medium heat; sauté apples until crisp-tender, about 5 minutes. Cool slightly. For glaze, in a small saucepan, mix cornstarch, cinnamon and juice concentrate until smooth; bring to a boil. Reduce heat; cook and stir until thickened, about 1 minute. Add 1 tablespoon glaze to sauteéd apples; toss to coat. Remove rim from springform pan. Cut slices and set onto plates. Top cheesecake slices with apples, and drizzle with glaze. Serve immediately.
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Celiac.com 09/05/2020 - Looking for a dessert idea that is as simple and easy as it is original and delicious? These stuffed Medjool dates are not only gluten-free, they are naturally sweet and tasty. The blue cheese and the pistachios take them to a whole other level. Sit back and enjoy this rich, decadent dessert. I buy my dates at Trader Joe's, but you can find them at many natural foods and Middle Eastern markets. Ingredients: 8-12 Medjool dates, pitted 2 ounces Blue Cheese ½ cup Pistachios, shelled Directions: Open each date, and stuff with blue cheese, pistachios, or both, as desired. Close dates slightly. Arrange on a plate. Enjoy. Serves 3-4.
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Celiac.com 09/11/2020 - If you're looking for a rich, creamy dessert that is also refreshing, and lower in calories, then look no further than shirkhand, a luscious, nutritious and probiotic delight. Commonly found in the Indian state of Gujarat, this silky, smooth yogurt dessert packs tremendous flavor into a simple dish, that's fit for royalty. It's sure to enchant palates, and stir the senses. Ingredients: 4 cups plain whole-milk Greek yogurt ½ tsp. saffron threads, divided 4 green cardamom pods, seeds removed, or 1 tsp. ground cardamom ½ cup sugar Tools: A mortar and pestle, coffee filters, and a sieve or colander. Directions: Line a large sieve or colander with coffee filters or paper towels, overlapping them so they cover sides, and set inside a large bowl. Place yogurt in colander and let drain in refrigerator at least 8 hours and up to 12 hours; discard drained liquid in bowl. Finished yogurt should be very thick, and even more dense and creamy than Greek or European-style yogurt. Crush ¼ tsp. saffron threads to a powder with a mortar and pestle; pour them into a small bowl. Grind the cardamom seeds until very fine. Transfer strained yogurt to a large bowl and mix in crushed saffron, cardamom, and sugar. At this point, the yogurt will likely turn a pale yellow color. Place saffron threads on top. Do not mix, so as to get the rich color contrast. Chill at least 2 hours, and up to 8 hours, before serving. Read more about this and other wonderful recipes at Bonappetit.com
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