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gluten free dessert

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In Dessert Recipes

Lemon Poppy Seed Loaf

Moist and luscious, this is the perfect lemon loaf to accompany a cup of afternoon tea. Be sure to let the loaf cool completely before you drizzle over the glaze. Otherwise, it will all be absorbed completely and you’ll miss out on the sweet-tart surprise. Active time: 20 minutes Total time: 60-70 minutes 1 tablespoon flax meal 1 tablespoon chia seeds 2 cups GF all-purpose flour ¾ cup organic cane sugar ¼ cup Sucanat 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon xanthan gum ¾ teaspoon sea salt 3 tablespoons poppy seeds 1 cup almond milk or rice milk 1 teaspoon vanilla extract 1 tablespoon lemon zest 1 tablespoon plus 4 teaspoons lemon juice 2 teaspoons lemon extract ½ cup melted vegan butter 1 cup powdered sugar Preheat the oven to 350°F. Lightly grease a 9- by 5-inch loaf pan. Combine the flax meal and chia seeds with…

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In Dessert Recipes

Vanilla Cupcakes

This is one treat that no one will refuse. Delicate cupcakes that are rich and simply classic. One of our customers calls these “cupcakes without guilt” and “the best gluten-free cupcakes you have ever eaten!” We think they’re the best cupcakes, period. Total time: 35-40 minutes Active time: 15 minutes 3 cups GF all-purpose flour ¾ teaspoon xanthan gum 1 ½ teaspoons baking soda 1 ½ teaspoons baking powder 1 teaspoon sea salt ¾ cup vegan shortening 1 ½ cups organic cane sugar 1 tablespoon egg replacer + 8 tablespoons water (page xxx) 2 cups vanilla coconut yogurt 1 tablespoon vanilla extract Preheat the oven to 350ºF. Line two 12-cupcake pans with paper liners. In a medium mixing bowl, whisk together the flour, xanthan gum, baking soda, baking powder and salt. In a large bowl, cream the shortening, then add the sugar, egg replacer, yogurt and vanilla. Beat until light…

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In Dessert Recipes

Salted Caramel Cheesecake

Have you noticed that salted caramel is everywhere these days? In sweet and savory foods, on fine-dining menus and even in your favorite fancy coffee? Well, if you haven’t tried it yet, get ready for your next flavor addiction. This no-bake cheesecake makes it easy to indulge; you can thank us later. Active time: 30 minutes Total time: 4 hours, including freezing time 4 ½ cups raw cashews, soaked in water for 30 minutes ½ cup lemon juice 1 cup agave syrup ¾ teaspoon sea salt 1 tablespoon vanilla extract 1 ¼ cups melted coconut oil 1 Raw Nut Pie Crust (page xxx) 1 cup Caramel Drizzle (page xxx) Prepare the Raw Nut Pie Crust and freeze in a 9-inch springform pan. In a heavy-duty blender, blend cashews, lemon juice, agave, salt and vanilla until smooth, about 3 minutes. Add the coconut oil and blend again, scraping down the sides…

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