Gluten got you down? What about that undying sweet tooth? Sounds like a most unfortunate combination. Fortunately for you I admire desserts as much as the next person; so much so that I just knew I had to share these recipes with you. All of the following recipes use coconut flour, and contrary to popular belief, coconut flour does not make everything taste coco-nutty! So if you’ve got a hankering for a gooey chocolate cake, a soft peanut butter cookie, or an easy (and creamy) crème brulee, you’ve come to the right place.
Molten Chocolate Cake
These cakes were always a big time favorite of mine. I grew up with this terribly unhealthy, but positively delicious, dessert and never once thought about the ingredients. Luckily, once I grew up, I became determined to make a version of this that would sate my sweet tooth; while still adhering to my gluten-free diet.
1 ½ tsp Coconut flour
½ C Dark Chocolate Chips or Other Chocolate
1 Egg (For egg replacement mix 3T water with 1T ground chia meal per egg/yolk)
3T + 1t Coconut Oil or Butter (or both)
2T – 3T Coconut Sugar or brown sugar
3 tsp Cocoa Powder
1 tsp Vanilla
Pinch of salt
1. Preheat oven to 375 degrees and grease 4 ramekins; then place the ramekins in a baking dish.
2. Melt oil/butter and chocolate over low heat; you can use either a small pot or double boiler
3. While the chocolate is melting, use another bowl to mix the sugar, vanilla, egg/yolk, and salt until frothy and sugar is dissolved; a hand mixer would be best for this
4. Whisk chocolate well until it is smooth and then pour into egg mixture (DO NOT MIX!)
5. Mix the coconut flour and cocoa powder in a separate bowl until well mix, then sift over the chocolate egg mixture
6. Fold the ingredients until well incorporated and pour into ramekins until each is half full
7. Bake for 12-15 minutes, or until sides are cake-like and the inside is still almost gooey
8. Remove from oven, cool for a few minutes, and serve immediately!
Soft Peanut Butter n’ Honey Cookies
For anyone who grew up loving peanut butter cookies, you’ll absolutely love this soft and simple take on that childhood favorite! Whilst looking for a mom-approved cookie for my child, this one became my go to recipe; and my little one gobbles them up every time!
1 Cup Peanut Butter (creamy or chunky)
1 cup Honey
½ Cup coconut flour
¼ c coconut oil or butter
3 eggs (or replacement)
1 tsp vanilla
¼ tsp baking soda
¼ tsp salt
Chocolate Chips (optional)
1. Preheat oven to 350 degrees
2. Whisk together all ingredients except for the flour
3. Once all other ingredients are mix thoroughly, add the flour and allow it to sit for 5 minutes
4. Roll into balls and place on pan; you may need to grease your hands for rolling
5. Press the cookies down to flatten them (see note below)
6. Bake for 10-15 minutes or until they start to turn golden brown
Note: to make a criss-cross simply pressing the cookie with a greased fork horizontally and then vertically)
This always was, and still is, one of my personal favorites in terms of desserts (it’s tied with Tiramisu!). The sweet creamy goodness that’s beautifully contrasted by that crunchy deep caramel topping is simply unbeatable. Therefore, it was only right for me to make a healthier version of it; and even better, no torch needed!
6 Egg Yolks
¼ Cup Coconut Sugar (or Brown Sugar)
1 tsp Vanilla Extract
2 Cups Heavy Cream
Topping: 2 Tbs Brown Sugar (or granulated sugar)
1. preheat oven to 350 and place 4 ramekins in a baking dish
2. In a bowl, whisk the sugar and yolks together until the mixture becomes creamy
3. Pour the cream into a small saucepan and stir over medium low heat until it just starts to simmer
4. Pour a small amount of the hot cream into the egg mixture whisk for a minute
5. Now pour the cream and egg mixture into the rest of the cream and whisk until a layer of foam forms at the tops; remove this foam layer with a spoon or strainer
6. Pour cream mixture into ramekins, filling them all evenly, and place baking dish in oven
7. Fill the dish with hot water until it comes half way up the sides of the ramekins
8. Bake for 15-25 minutes or until custard has a gelatin jiggle and not a liquid jiggle, then remove from oven and let cool for 20 minutes
9. Place custards in the fridge for at least 2-3 hours to cool
10. When ready to eat, preheat broiler for low and fill the baking dish with ice
11. Sprinkle the brown sugar/white sugar on top of the custard and place under broiler for 3-6 minutes or until sugar is brown and shiny
12. Remove from oven, let cool for a minute, and then enjoy!