healthy food

Chocolate chip cookies, blondies, banana bread, carrot cake, brownies, muffins—you love them but wish they were gluten-free. Fear not: these gluten-free desserts will delight and pamper your stomach, because you are certainly not the only person with celiac disease and a sweet tooth.
And by the way, you don’t have to be celiac to eat gluten-free. You may be allergic to wheat or have unpleasant symptoms whenever you eat gluten (this can be called non-celiac gluten hypersensitivity). Bottom line: If you feel bad after eating gluten and want to reduce your intake or cut it out of your diet entirely, you should still enjoy sweets. Life! live!
So, from poolside smoothies to baked apples that are perfect for fall – extensive research shows they taste best when eaten wrapped in a cozy blanket or wide scarf – to anytime cups of peanut butter – here are our top gluten-free recipes. desserts. You deserve.
When we talk about simple gluten-free desserts, we mean something like this: two ingredients and a little time in the oven, served with store-bought toppings to make everything look delicious.
You say flourless chocolate cake? Gluten free cakes too? You have come to the right place. It is also nut-free and has a very rich chocolate flavor. This gourmet classic is good in every way.
The classic combination of coconut milk, glutinous rice and sweet ripe mango has been a popular Thai dessert for centuries. If you haven’t already, it’s time to bring it home.
Cool Creamy Vanilla Pudding is the easiest dessert to make and just needs to be baked on the stovetop for a few minutes and then refrigerate to set. Here we put some Luxardo cherries on top, but you can also drizzle some maple syrup on top and you’re done.
These ring-shaped mochi donuts from Pastry Chef Claris Lam use mochi flour and tapioca flour for extra crunch and springiness.
We’ve cut this classic cookie recipe down to the bare essentials: just sweetened shredded coconut, one egg white, a pinch of sugar, a pinch of kosher salt, and a little seasoning.
You’ll start this Vietnamese-style steam cake by caramelizing the ginger strips with sugar and then making the custard in the same pot.
This iconic Vietnamese cake looks just like any other Bundt cake. However, cut it open and you will see its vibrant green hue, which comes from the pandan extract.
Imagine: you have all the ingredients to make an apple crisp, but you are too tired to cook them. Enter the Easy Old Fashioned Baked Apples menu, a great cold-weather dessert to carry in your back pocket.
This classic dessert is made with dark chocolate, eggs and cream. Because it needs to keep in the fridge for at least six hours (it can even be made days in advance), it’s the perfect dessert for a dinner party.
When the best strawberries on the farmer’s market meet brown sugar, foil, and fire, it’s the start of a great (low-carb) friendship. Serve alone, with a dollop of sour cream or crème fraîche, or with vanilla ice cream.
This dessert is prepared in the blink of an eye in a food processor. How did he get so amazingly wet? Apricot puree mixed with dough.
Grated cassava replaces flour in this Filipino cake recipe. The starch content in the root helps it absorb coconut and sweetened condensed milk into a sweet, chewy dessert.
When we were challenged to turn our favorite pina colada beach cocktail into a delicious gluten-free dessert, we landed on just that: store-bought coconut ice cream with a sunny, intoxicating twist.
No butter, no flour. In fact, there is not even cookie dough in the traditional sense. All you need to make these gluten free cookies is peanut butter, sugar and one egg.
Gluten free cakes are possible! They look like blondies and chocolate brownies have a baby, and they taste like sweet fudge and salty cream cheese.
Halva is a thick Middle Eastern dessert that gets its nutty and creamy texture from tahini. Make customized versions for your family and friends with your favorite seasonings.
This light custard contains honey for sweetness and a touch of citrus extract and zest for flavor.
The chewy texture of this classic piñoli comes from almond paste and egg whites, while the crispy crust comes from pine nuts embedded in the crunchy surface.
The combination of almond, oatmeal and oatmeal gives these jam bars a nutty sweetness. Use any store-bought jam you like, or find some gold and make your own raspberry jam.
The bright color of these chewy pretzels comes from ground pistachios. Just be sure to use raw nuts, as roasted ones will turn black.
This dairy-free and gluten-free dessert has a secret. Well, it’s not really a secret because it’s in the title, but wait until you tell your dinner party guests that this cheesecake’s rich, mousse-like texture comes from tofu, not dairy. It never ceases to amaze.
Need a simple and easy recipe? Don’t make your own lemon curd – store bought will do – or add your favorite jam to these popsicles instead.
Here, all the best flavors of sweet potato casserole are paired with fluffy rice cereal and roasted pecans. the best part? All this is done in about half an hour.
Why settle for eight treasure oatmeal when you can bake rice dumplings wrapped in sweet soy sauce? (Okay, okay, we love rice pudding too, but be sure to try these Japanese rice balls.)
These truffle-like treats are fudge, not chocolate. The secret to their juicy texture lies in the mixture of milk and chopped dates, which turns into a liquid to thicken.
The perfect combination of crunch, cream and a touch of sweetness, this no-bake dessert is the snack we’ll be craving all summer long. (It’s also great for breakfast in a pinch.)
It fits the bill for a healthy dessert: A blend of oats, almonds (pecans work too), berries, dates, and cinnamon makes the perfect treat with sustained energy.
Have you ever seen Pavlova, the national dish of Australia? It’s a fluffy meringue made with vigorously beaten egg whites and, in this case, silky lemon curd and juicy berries.
There’s no better way to celebrate warm sunny days (also known as rose season) than by sharing this popsicle with friends.
Check out our gluten-free all-purpose sweet pastry dough that you can use for this classic summer dish with citrus and more. (By the way, these bars are best after a cold day, so plan accordingly.)
The perfect end to any spring dinner. This gluten-free cake features layers of green pistachio cake and pink strawberry meringue that crackle in the oven.
Is it bread or cake? Is it breakfast or dessert? That’s it – and, of course, gluten-free.
Like a shortbread cookie, these buttery cookies are made with gluten-free flour and come in three flavors: lime, lemon, and grapefruit. Cook them or choose one; remember to triple the amount of zest and juice if you choose the latter route.
Two of our all-time favorite gluten-free carrot desserts: gluten-free carrot cake (hard to compete with cream cheese frosting) and Indian-style carrot halva. Dessert is not fast, but tasty.
This ambitious Mallomars-inspired recipe is a project: Make a cookie base (no wheat!) and marshmallows the first day, then top with chocolate the next day.
What could be better than gluten-free chocolate chip cookies and oatmeal cookies? A mixture of two components: oatmeal cookies and pieces of chopped bittersweet chocolate.
This pre-made frozen Greek yogurt dessert is so soft you’ll think you’re eating whipped cream. If you leave the peach peel on top of the puree, you get a beautiful pink swirl all over the semifreddo.
This is no ordinary Tuesday cake. This one – almond jam, macaroons, almond praline, mascarpone cream – is a dessert for a special occasion.
When your guests can’t decide if they want cheese or something sweet for dessert, serve this sweet cheese pie. It definitely provides the wow factor.
Bananas Foster, a fiery dessert made with banana halves and syrupy rum sauce, is a New Orleans favorite that can’t be missed. Don’t forget the ice cream.
We wouldn’t give you a list of gluten-free desserts without giving you a reason to use a kitchen burner. Once you get it, you’ll come up with all sorts of ways to use it (like coffee creme brulee, coconut creme brulee, and pistachio creme brulee).
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