Gluten Free – Desserts

Spiced Pear Terrine

Ingredients:
3 tbsp. sucanat (granulated cane juice)
1/8 tsp. allspice
1 tbsp. butter
¼ cup water
4 pears (Anjou, Bosc or Bartlett)
Juice of one lemon
2 tbsp. honey
Sea salt
Cinnamon

Preheat oven to 325° degrees.  Bring sugar (sucanat), allspice, butter and water to a boil. Cook on medium high heat 3-5 minutes until reduced by half.  Coat the bottom of a pie pan with reduced liquid.  Combine lemon, honey and a pinch of sea salt.  Using a mandolin or knife, slice pears very thinly. Arrange pears, one layer at a time, on the bottom of the pie plate. In between each layer of pears brush a little lemon/honey/salt mixture.  Cover and bake one hour.  Remove cover and continue baking 20 minutes.  Let cool 20 minutes.  Carefully remove any liquid from the bottom of the pie pan and reduce on medium heat in a separate sauce pan.  Cover the pie pan with a plate and flip over so the pears are now on the plate.  Drizzle reduced liquid on top of pears. Dust with a light coating of cinnamon.


Strawberry Sorbet

Ingredients:
2 pints fresh strawberries (can use pre-packaged bags of frozen strawberries)
2-3 tbsp. grape jam (or other fruit preserves)

Wash strawberries and discard crowns.  Pat dry and place into freezer bags or other containers.  Freeze overnight.  Remove frozen strawberries from the freezer and thaw for 5-10 minutes or until slightly soft.  Place into a food processor with fruit jam and puree until smooth.  Serve immediately or refreeze and serve anytime. 


Creamy Coconut Rice Pudding

Ingredients:
2 cups cooked brown rice
1 cup coconut milk
1/2 cup almond milk
3 tbsp. shredded dried coconut
1/3 cup maple syrup
1/2 tsp. cinnamon

Combine all ingredients in a pot and cook on medium heat about 7-10 minutes.  Serve warm.


Chocolate Covered Strawberries

Ingredients:
1 bag non-dairy chocolate chips
10-12 strawberries

Clean strawberries and let dry completely.  Boil water in a double boiler and turn the heat to low.  Add chocolate chips to the upper bowl.  Stir until the chocolate begins to melt.  Remove the top bowl from the heat and continue to stir the chocolate (off the heat) until fully melted.  Holding a strawberry by its crown, dip into the chocolate, turn and coat evenly.  Set on wax paper to dry.


Chocolate Almond Mousse

Ingredients:
4 tbsp. non-dairy cocoa powder
4 cups almond milk
1 tsp. almond extract
1 tsp. vanilla extract
1/4 cup maple syrup
4 tbsp. agar flakes
2 tbsp. roasted almonds, sliced

Combine all ingredients in a pot, except almonds.  Bring to a boil and cook on medium heat for 5-7 minutes.  Refrigerate for 1-2 hours or until jelled.  Put chocolate gelled mixture into a food processor and blend until smooth and creamy.  Top with sliced almonds. 


Simple Strawberry Sorbet

Ingredients:
4 cups frozen strawberries
2-3 tbsp. grape juice concentrate
2-3 fresh mint leaves, minced

Remove frozen strawberries from freezer and let thaw for 5 minutes.  Put strawberries and grape juice concentrate into a food processor or blender and puree until smooth and creamy.  Serve immediately – garnish with mint leaves.


Mixed Berry Sorbet

Ingredients:
1 package frozen strawberries
1 package frozen raspberries
2 tbsp. grape juice concentrate
1 tbsp. black cherry concentrate

Remove frozen berries from the freezer and thaw for 5 minutes.  Put all ingredients into the food processor or blender and puree until creamy.  Serve immediately.


Brown Rice Crispy Treats

Ingredients:
2 cups brown rice crispy cereal
1/2 cup peanuts or other nuts, chopped
1/2 cup almond butter or peanut butter
1/2 cup brown rice syrup
1/4 cup chocolate chips

Put rice crispy cereal and chopped nuts into a mixing bowl.  On a low heat cook almond butter and rice syrup until creamy.  Pour over cereal and coat evenly.  Add chocolate chips. Press the mixture into a baking pan or casserole dish and let cool in the refrigerator.


Brown Rice Pudding

Ingredients:
2 cups leftover rice
1 cup rice milk
1/2 cup raisins
1 tsp. cinnamon
2 tbsp. maple syrup
1 tsp. vanilla flavoring
1 tbsp. tahini

Combine all ingredients on top of the stove and cook for 5-7 minutes until creamy.



Creamy Coconut Rice Pudding

Ingredients:
2 cups cooked brown basmati rice
1/2 cup coconut milk
2 tbsp. dried shredded coconut
1 tbsp. raisins
1/4 cup maple syrup
1 tsp. cinnamon
1/2 cup rice milk

Combine all ingredients and cook on top of the stove for 5-7 minutes or until creamy.

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