Make wheat free desserts with easy recipes


wheat free desserts

Wheat free desserts recipes are very popular because of the growing population of people who cannot process gluten. Even if you do not have celiac disease, it is still necessary to avoid this protein found in wheat products. People with gluten sensitivity can find themselves feeling better after removing gluten from their diet.

These healthy wheat free desserts are great for everyone and will satisfy your sweet tooth without triggering any symptoms! Check out these delicious albeit nutritious desserts that will definitely make your day sweeter:

– Healthy Peanut Butter Cookies (Paleo)

A cup of coffee on a table

Ingredients: – 1 cup almond flour (or oat flour) – 1/4 cup peanut butter (organic) 2 tbsp coconut oil – 1/4 cup raw honey – 3 tbsp cocoa powder – 1/2 tsp baking soda – 1/2 tsp salt

Directions:

1. Heat your oven to 350°F and line a baking sheet with parchment paper.

2. Mix all the dry ingredients in a bowl and set aside.

3. In another bowl, combine all the wet ingredients and mix until well combined and smooth (you can heat it up in the microwave for 30-60 seconds if needed).

4. Combine both bowls and stir until just mixed together (do not over mix).

5. Scoop out balls of dough onto the lined baking pan using a tablespoon or ice cream scoop and flatten slightly using your palm or the back of a spoon

6. Bake for 15 minutes or until the edges are golden.

7. Cool for 10 minutes before serving (optional)

– Healthy Lemon Cake (Paleo, gluten-free, dairy-free)

A close up of a flower

Ingredients: 1 cup white sweet potato puree (you can steam and skin a white potato or use canned pumpkin if you prefer) 1/2 cup coconut sugar 3 eggs 1 Tbsp grated lemon zest (organic) 2 tsp vanilla extract 3/4 cup coconut flour 2 tsp baking soda Pinch sea salt Lemon Curd Topping: 6 Tbsp freshly squeezed lemon juice 4 egg yolks from pastured hens 5 Tbsp grass-fed butter or ghee, cut into cubes 1/4 cup honey 2 Tbsp gelatin 8 oz water

Directions: 1. Preheat your oven to 325°F and grease an 8-inch round cake pan.

2. Using a steamer, steam the sweet potato until soft (about 6 minutes or so). You can also cut it in half, remove the skin and bake at 350°F for about 20 min until soft. 3. Combine all the ingredients for your “cake” in a bowl and mix very well until you get a smooth batter (use an electric mixer if possible).

4. Pour into a greased pan and using wet hands spread evenly across the bottom of the pan.

5. Bake for 30 – 40 min or until golden on top and when you insert a toothpick it comes out clean!

6. While your cake is baking, make the lemon curd topping.

7. In a saucepan, put your lemon juice and yolks and whisk together over medium-low heat until it starts to thicken (be careful not to cook too fast or you will end up with scrambled eggs).

8. When your mixture coats the back of a spoon (you can test this by running your finger across the back of the spoon), take it off from heat and add your ghee, honey and gelatin.

9. Whisk everything well until no lumps remain then return to heat and stir continuously for another minute or so to activate the gelatin.

10. Let it cool down completely before spreading on top of your baked cake (refrigerate if needed) and enjoy your delicious wheat free desserts

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