When it comes to taste, I love dessert. I do not, however, love the gluten that goes with it. I came up with the four best gluten-free baking recipes for dessert. They are all fabulous ways to have your sweets and help your body stay fit and your blood sugar levels balanced.
1.) Chocolate Brownies
– Five unsweetened baking squares
– 1/2 of a cup of applesauce
– One cup of dark brown sugar
-1/2 cup of almond protein
– 1/4 molasses flour
– One dash of sea salt
– 1/8 of a teaspoon of baking soda
– Two eggs
– One tablespoon of vanilla
Pre-heat your oven to 350 degree, then take your baking pan and place parchment paper in it. Then, melt the chocolate in a double boiler or the microwave on low. When it is done add all of the ingredients together and mix. Pour that into the baking pan and top with whatever you like. I recommend almonds for great protein effects on your body. Bake for 15 minutes or until a toothpick comes out clean.
2.) Coconut Candies
– 1/2 cup of warmed almond milk
– Two cups of sugar substitute, such as Splenda
– Two cups of coconut flakes
– One dash of vanilla
Warm the almond milk over a low heat until it is steaming a little bit. Do not allow it to boil. Mix in the rest of the ingredients and stir. Allow this to cool slightly. When it is warm to the touch, roll the candy into balls and place on parchment paper on a cookie sheet. Then place that into the refrigerator and allow it to cool for an hour or more. Serve cool.
3.) Chocolate Fudge
– 2/3 cup of evaporated almond milk
– Six ounces of butter substitute
– Three cups of sugar substitute
– Eight ounces of semi-sweet chocolate chips
Melt the chocolate over low heat in a double broiler and slowly add the evaporated almond milk. Then add the rest of the ingredients. Allow that to blend together until it is well mixed. Once that is done, and then you can allow it to cool a bit. Place each one on a parchment paper in a baking pan and allow it to cool in the refrigerator. It cools well and will harden. Cut it into pieces as you like and serve as a cool treat in the summer.
4.) Quinoa Pudding Cake
– One cup of instant Quinoa
– Six cups of water
– Two eggs
– Two egg whites
– One cup of almond milk
– One teaspoon of vanilla
– 3/4 cup of sugar
– Add a dash of salt to taste and oil for the baking pan
Preheat your oven to 350 degrees. As this heats up, boil the quinoa in a water pan in the six cups of water. Then, repeat this process until the quinoa comes out clear. It should not be milky. Quinoa has a habit of needed more than one boiling to clean it efficiently. Try to get your quinoa from a good organic store for the best instant results. It may take a few tries to perfect that step. Mix all of the other ingredients with the clear boiled quinoa and pour into a lightly oiled baking pan and bake until the toothpick comes out clean. It normally takes about ten minutes. Ovens can vary though, so as with any pudding cake, monitor it closely. Serve cooled from the refrigerator, or warm from the oven with some almond milk drizzled over it. It’s healthy and tasty on both a warm or cool day.