Dessert Recipes!

Guiltless healthy dessert!

Guiltless Gluten Free Buche De Noel

  • Modified version of Buche de Noel recipe

  • For the egg white, I substitute confetti sugar with stevia. Use only 1/4 of the sugar amount in the recipe.

  • For the egg york, I substitute sugar with coconut sugar. Use only 75% of the sugar of the amount in the recipe.

  • For the coco cream, I substitute heavy cream with coconut cream plus 2 oz of melted butter.

  • The “snow” is using stevia.

  • I use organic lemon leaves from my garden for decoration.

Holiday Natural Fruit Pudding

  • Use a food processor to blend watermelon and mango separately. For other colors, try strawberry, pineapple, banana, or kiwi.

  • In a pot, add 1.5 teaspoons of agar agar powder to 1/2 cup of water. Cook at medium heat. Stir constantly until boil.

  • Then add two teaspoons of stevia.

  • Pull in 1.5 cup of the blended watermelon from above to the agar agar mixture. Stir well.

  • Pull into silicon/ceramic/pyrex cups. Let them cool before putting them in the fridge.

  • Repeat the same recipe but use blended mango or other colorful fruit.

  • Ready to serve when they are cold about 30 minutes.

Party Tiny Cup Cheesecakes

This is the same recipe as the Light & Fluffy Cheesecake below. But presentation is everything to impress your guests 🙂.

Instead of baking the cheesecake in the pyrex tray, use the tiny silicon cups. When the cheesecake is cooked and cooled, add a blackberry or raspberry on top as shown in the picture.

Light & Fluffy Cheesecake

  • Use the lighter cream cheese such as from Trader Joe’s.

  • Use only 3/4 sugar.

  • Use Xylitol which is great for your teeth and low GI.

  • Plus it has a nice taste unlike the bitterness in stevia.

  • Beat the eggs a bit longer to be fluffier.

Gluten Free Chocolate Chip Cookies

Healthy Cupcake Icing

  • Blend organic avocado (yes!), organic cacao powder, maple syrup, vanilla extract, and a pinch of salt.

  • For cupcake, please see blueberry cupcake recipe below.

Gluten Free Blueberry Scotch Tea Cake

In a big bowl, mix 1.5 cup of gluten free all purpose flour, 1/4 fine rice flour, 1/4 chick pea flour (a trick for making gluten free cake light and moist), 1 teaspoons of baking power, 1/2 teaspoon of baking soda and pinch of salt. Set aside.

In a mixer, add two large eggs, 3/4 cup of coconut sugar, 1/2 cup of melted & cooled butter. Blend and then add 2 tablespoons of scotch (yes!), grated lemon zest, cinnamon, vanilla extract. Blend well. Add the mixed flour above and 1 cup of plain gluten free yogurt. Blend at low speed. Add 1 cup of blueberry at the very end.

Pour into a baking tray lined with parchment paper. Bake at 350 F (176 C) for about 50 minutes or until it is done when the toothpick inserted into the cake comes out clean.

Gluten Free Banana & Pistachio Bread

  • Mesh 3 ripe bananas.

  • Blend with 1/2 tsp vanilla extract, 1 egg, 3 table spoon of avocado oil, 1/4 cup of coconut sugar or Xylitol, 3 table spoon of maple syrup, a pinch of salt, a pinch of cinnamon, 3/4 cup of almond or coconut milk.

  • Add 1 and 1/4 cup of gluten free bread flour, almond meal, and oats. Add some pistachios.

  • Mix well and pull into a tray lined with parchment paper.

  • Bake for 1 hour at 350 F or 176 C.

Gluten Free Blueberry Cup Cake