Panni CottaIMG_6544


  • 4 cups full fat coconut milk
  • 1 tablespoon unflavored gelatin
  • 1/4 cup coconut sap
  • 2 teaspoons vanilla extract
  • 1 cup seasonal berries


  • Pour 1 cup coconut milk into a medium saucepan and sprinkle evenly with gelatin.  Let milk sit for 5-10 min to allow gelatin to soften.
  • Heal milk and gelatin over medium heat stirring constantly until gelatins dissolved and milk begins to steam.
  • Stir remaining coconut milk and sap into the warm milk and whisk until all the ingredients are dissolved.
  • Remove the pan from the heat and stir in the vanilla
  • Let cool for 10 minutes
  • Divide mixture evenly among 6 glasses or small bowls, cover with tight plastic wrap and refrigerate for about 5 hours
  • When ready to serve top with seasonal berries

Pretzel Holiday Crunch

(good for anytime of the year!)

pretzel crunchIngredients

  • 1/4 cup of applesauce
  • 2.5 cups of crushed up pretzels (I use gluten free ones)
  • 2 tablespoons of chia seed
  • 1 cup of almond butter
  • 1 cup of dark chocolate chips


  • In a medium bowl add the applesauce, pretzel crumbs, almond butter and chia seed and mix well.
  • Press mixture evenly into the bottom of an engrossed 9×13 inch baking dish.
  • Put chocolate chips in a microwave safe container and microwave for 30 seconds at a time until melted (can cook on stovetop too if preferred).
  • Pour chocolate over the mixture and spread evenly out.
  • Refrigerate at least one hour prior to cutting into squares and serving.
  • Optional: can add a teaspoon of stevia or 1/4 cup of coconut sugar to pretzel mix sweeten further (I don’t feel its necessary) and can also add 1/2 teaspoon of mint extract to chocolate for mint flavor.

Oatmeal Butternut Squash Cookies


  • 1 cup cooked and mashed butternut squash
  • 2/3 cup gluten free flour mix
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 cup unsweetened applesauce
  • 1.5 teaspoons stevia
  • 1 beaten egg
  • 1 cup oats
  • 1/4 cup raisins or dried cranberries
  • 1/2 cup chopped nuts (optional)
  • 1 tablespoon chia seed


  • Cook butternut squash and set aside (cut lengthwise and take out seeds; bake for 45 min at 375- should be tender)
  • Sift all dry ingredients together
  • In a mixing bowl, mix stevia, egg, applesauce and add mashed up butternut squash.
  • Mix dry and wet ingredients together
  • Drop by teaspoon full on a cookie sheet (I line mine with parchment paper), bake in 350 until light golden brown (around 12-15 min)

Positively Powerful Cookies

(not to mention sugar/dairy/gluten free)


  • 3 cups paleo flour blend (or your own choice of flour blend)
  • 3/4 cup unsweetened applesauce
  • 1 teaspoon pure stevia
  • 1/2 cup chia seeds
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/4 cup coconut milk
  • 1/2 teaspoon salt
  • 1 1/2 cups chocolate chips (use what brand/type you like; I use unsweetened dark chocolate)
  • 2 teaspoons hot water
  • Optional: additional teaspoon or two of coconut milk if dry (depends on flour blend)


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Put parchment paper on two cookie sheets
  3. Whip together the applesauce, stevia, and chia seeds. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt and milk. Stir in flour, baking powder and chocolate chips. Drop by large spoonfuls onto cookie sheets.
  4. Bake for about 13-15 minutes in the preheated oven, or until edges are nicely browned.

Almond Banana Nibblers

photo 4











  • Organic dark chocolate (about 1-2oz)
  • 5 ripe bananas
  • Almond butter (I like using the crunchy one) 1 tablespoon (can use peanut butter)
  • Vanilla yogurt (I use the almond milk version for dairy free)
  • Cinnamon

photo 1Directions:

  • Melt half the chocolate
  • Mash one banana, 2 oz of yogurt, the melted chocolate, the almond butter and cinnamon together
  • Slice the bananas in 1/2 inch pieces (or so)
  • Using the fill, spread onto one side of the banana and then use another side as a topper (for a sandwich look)
  • Freeze for one hour
  • Melt the remainder of the chocolate and drizzle over the tops
  • Can keep frozen or refrigerated if planning to finish within a day




Classic Pie

Dough Ingredients

  • 1 cup tapioca flour
  • 1 cup corn starch
  • ½ cup rice flour plus more for dusting
  • ½ cup sorghum flour
  • 1/2 teaspoon stevia
  • ½ teaspoon salt
  • 2 teaspoons guar gum
  • 1 ½ cups earth balance butter (2.5 sticks, diced) cold and unsalted
  • 4 large eggs
  • Unsweetened almond milk for brushing
  • Sanding sugar for sprinkling if desired

Filling ingredients

  • Fresh berries or cherries (pitted)
  • 1 ½ cups honey
  • ½ cup corn starch
  • ½ cup water
  • 2.5 pounds of fresh berries (I used raspberries, blueberries and strawberries in this one)
  • 1 ½ teaspoon of pure almond extract
  • ½ teaspoon grated nutmeg
  • ¼ teaspoon cinnamon
  • 2 table spoons chia seed


  1. For the dough; do it the day before or at least three hours ahead of time.  Combine all dry ingredients in a stand mixer on low using a paddle attachment. Add the butter and mix until it resembles breadcrumbs.  Add the eggs one at a time on high-speed until the dough turns on itself.  Put the dough on a work surface dusted with rice flour and knead for three turns.  Divide in half and form into a disc; cover with plastic and put in the fridge for at least two hours (up to two days).
  2. Remove the discs from the fridge about 15 minute before rolling out.  Dust the work surface again with rice flour and roll both discs into 14 inch rounds.  Fit one disc into a 12 inch pie pan.  Put the other on a cookie sheet and put both back into the fridge.
  3. For the filling; in a large saucepan, combine the honey and cornstarch and whisk until smooth.  Add water and berries (or cherries).  Gently stir careful not to bruise or smash the fruit.  Cook, stirring occasionally for 15-20 minutes, or until mixture has thickened.  If it thickens too much add water one teaspoon at a time.  Stir in the nutmeg, cinnamon, chia seed and almond extract.  Remove from heat and set aside for ten minutes.
  4. Preheat oven to 425 degrees, put rack in the center and get the dough out of the fridge.  Fill the pie evenly with the mixture and then gently place the top crust onto the pie.  Press the ends together.  You can use a fork to gently mash them together (works well for decorative purposes too).  Use a sharp wet knife to cut a few holes in the top layer of crust.
  5. Brush the top and edges of crust with almond milk and sprinkle with sugar.  Place pie on baking sheet and bake for 20 minutes or until golden brown.  Remove and let cool.

Goes great with my non dairy whip cream!

Banana Carrot Muffins



  • 2 cups almond flour
  • 2 tsp baking soda
  • 1 tsp sea salt
  • 2 Tbs cinnamon
  • 1 cup dates, pitted
  • 3 ripe bananas
  • 3 eggs
  • 1 tsp apple cider vinegar
  • ¼ cup agave nectar
  • 1/4 cup coconut oil, melted
  • 1 ½ cups carrots, shredded (better if finely chopped)
  • ¾ cup walnuts (or nuts of choice), finely chopped
  • 2 table spoons chia seed
  • Honey for drizzling
  • Muffin paper liners



  1. Preheat oven to 350℉.
  2. In a large bowl, combine flour, baking soda, salt, chia seed and cinnamon.
  3. In a food processor, combine dates, bananas, eggs, vinegar, agave nectar and oil.
  4. Add mixture from food processor to dry mixture in the large bowl and combine thoroughly.
  5. Fold in carrots and nuts.
  6. Spoon mixture into paper lined muffin tins.
  7. Bake at 350° for 15 minutes then drizzle honey on top of each muffin
  8. Bake at 350° for 10 more minutes

Banana Bread


  • 2 cups gluten-free all-purpose baking flour (or my paleo blend)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 eggs
  • 2 cups mashed ripe bananas (4-5 medium)
  • 1 teaspoon stevia (or 1 cup sugar)
  • 2 table spoons chia seed
  • 3/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest


  1. In a large bowl, combine the flour, chia seed, baking soda and salt. In a small bowl, whisk the eggs, bananas, stevia, applesauce, orange zest and vanilla. Stir into dry ingredients just until moistened.
  2. Transfer to two 8-in. x 4-in. loaf pans or muffin pan coated with cooking spray. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Peach Cobbler

  • 2 cups all purpose gluten free flour (or my paleo blend)
  • Cornstarch (three table spoons)
  • Almond milk (1/2 cup)
  • Earths balance buttery spread (two table spoons melted, one table spoon melted)
  • 1/4 t of stevia or Brown sugar (one table spoon)
  • Fresh peaches (5-6 large)
  • 2 table spoons chia seed
  • Agave nectar (two table spoons, one table spoon)
  • Vanilla extract (1/2 teaspoon)
  • 3 eggs
  1. Preheat oven to 400 degrees
  2. Peel the peaches and cut into small quarters, put in a bowl
  3. Put stevia or brown sugar, two tablespoons of agave nectar, vanilla extract with peaches, stir and set aside
  4. Mix dough ingredients (Flour, cornstarch, two tablespoons melted Earths Balance, one tablespoon agave nectar, three eggs, milk, chia seed)
  5. Spread dough along the bottom of a large greased (with a wee bit of olive oil) baking dish; put extra dough along the edges so that the edges are thicker and running up the side of the dish
  6. Dump peach mixture and spread out
  7. Drizzle the other tablespoon of melted Earths Balance butter along the top
  8. Bake for 16-18 minutes
  9. Remove and cool for 30 minutes
  10. Enjoy!

Blueberry Muffins


  • 2 cups all purpose gluten free flour (or my paleo blend)
  • 3/4 cup almond milk (non sweetened original)
  • 3 eggs (or egg substitute)
  • 2 tablespoons baking powder
  • 1/2 t of stevia
  • 2 table spoons chia seed
  • 1 1/2 cups fresh blueberries
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon cinnamon


  1. Pre-heat oven to 350 degrees
  2. Mix the flour, chia seed and baking soda together
  3. Add the cinnamon and sift
  4. In a blender add the dry mix and milk slowly then one egg at a time
  5. Mix in the stevia and vanilla extract
  6. Once mixed, mix in the blueberries by hand so as not to squish them (leave a handful out for topping); after mixed spoon into cupcake/muffin pan and place a fresh blueberry on top of each muffin
  7. Bake 15-18 minutes until golden brown
  8. Makes about 10 muffins

Stuffed Apples



  • Large granny smith apples (or Fuji)
  • Cup of blueberrys
  • Cup of rasberries
  • Corn starch (two tablespoons)
  • Honey (1/2 cup)
  • 2 table spoons chia seed
  • 1 cup of water
  • 2 teaspoons of cinnamon
  • 1/2 teaspoon of nutmeg
  • Crushed walnuts (or pecans)


  1. Core the apples
  2. In a large skillet warm up the honey and water.
  3. Add the corn starch and fruit
  4. Add the nutmeg and cinnamon
  5. Stir lightly till well covered (about five-7 minutes)
  6. Add the chia seed
  7. Pour contents into the apples
  8. Drizzle each apple with honey and sprinkle crushed nuts
  9. Bake on 350 for 45 minutes; let cool for 5 minutes before serving

One thought on “Desserts

  1. Pingback: Busy cooking | Living Gluten Free

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