The weather is starting to cool down, and that always makes me feel like baking.
Ever since I had to start eating gluten (and dairy) free, though, my relationship with baking has been a bit fraught. It's SO hard to find gluten free dessert recipes that are tasty enough for you to want to eat let alone not be ashamed to serve to other people.
I've been gluten-free for almost 10 years now (wow, I can't believe that), so through lots of trial and error I have my 5 go-to desserts that don't taste gluten-free/ dairy-free and are totally shareable.
Bonus: The first 2 recipes are fall-themed, so get ready for lots of coziness!
Pumpkin Bars
from HummuSapien
INGREDIENTS
3/4 cup Almond butter
1/2 cup Pumpkin puree
1 Overripe, medium banana
1/4 cup Maple syrup
1 tspn Vanilla extract
1 TBS Coconut flour
1 tspn Pumpkin pie spice
1 tspn Cinnamon
1 tspn Baking soda
1/4 tspn Salt
1/3 cup Dark chocolate chips and/ or walnuts (Get dairy free chocolate chips, if you are extra sensitive to dairy.)
METHOD
Preheat oven to 350 degrees F, and grease an 8x8 baking dish.
Mix all ingredients together (except the chocolate chips!) with a hand mixer or food processor.
Once everything is mixed together, add in the chocolate chips/ walnuts.
Pour batter into baking dish, and bake for 30 minutes.
Pumpkin Zucchini Muffins/ Bread
from JoyFoodSunshine
INGREDIENTS
1/2 cup Coconut flour
1/4 cup Almond flour
2 tspn Cinnamon
1tspn Pumpkin pie spice
1 tspn Baking soda
1 tspn Baking powder
1/2 tspn Salt
1 cup Pumpkin puree
1 cup Zucchini, finely shredded
1/3 cup Sugar
1 tspn Vanilla extract
2 TBS Coconut oil
1/2 tspn Apple cider vinegar
4 Eggs
1/4 cup Dark chocolate chips (substitute as needed)
METHOD
Preheat oven to 375 degrees F. Grease a muffin tin or 9x5 loaf pan.
Combine coconut flour, almond flour, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt in a small bowl. Set aside.
Put zucchini, pumpkin, coconut sugar, and coconut oil into your food processor and blend until smooth.
Add the vanilla and apple cider vinegar. Blend until combined.
Add the dry ingredients from step 2, and blend until combined.
Add eggs all at once, and blend until just combined.
Mix in chocolate chips by hand.
Scoop the batter into the prepared muffin tin or loaf pan.
Bake for 20-25 minutes until a toothpick inserted into the center of each muffin comes out clean. (For bread, bake for 35-40 minutes!)
Power Brownies
from Bekah Roberts
INGREDIENTS
1 medium, ripe Banana
1/2 cup Peanut butter
1/4 tspn Baking soda
3 TBS Honey
1 TBS Vanilla extract
1/3 cup Unsweetened cocoa powder
1 Egg
Pinch of salt
1/2 cup Dark chocolate chips
METHOD
Preheat the oven to 350 degrees F, and grease a muffin pan.
Combine all ingredients (except chocolate chips) with a hand blender or food processor.
Stir in chocolate chips.
Bake for 12 minutes.
Flourless Peanut Butter Chocolate Chip Cookies
INGREDIENTS
1 cup Chunky peanut butter
1 cup Brown sugar
1 tspn Baking soda
1/4 tspn Vanilla extract
1 Egg
1 cup Dark chocolate chips
METHOD
Preheat oven to 350 degrees F. Grease a baking sheet.
Combine all ingredients, stirring in the chocolate chips at the end.
Ball up dough and place on baking sheet.
Bake for 10-12 minutes.
Finish with sea salt.
Blueberry Oatmeal Muffins
from Ambitious Kitchen
INGREDIENTS
1 cup + 2 TBS Gluten free oat flour (I blended oatmeal in the food processor until it was ground into a flour-like consistency)
1 cup Almond flour
1/4 tspn Salt
3/4 tspn Baking soda
2 Eggs, slightly beaten
1/3 cup Pure maple syrup
1 tspn Vanilla extract
1/2 cup Unsweetened almond milk (or any regular/ dairy-free milk)
1 TBS Olive oil
1 tspn Apple cider vinegar
1 cup fresh or frozen Blueberries
METHOD
Preheat oven to 350 degrees F. Line with muffin cups or grease muffin pan. (I usually make these for toddler play dates and use a mini muffin pan.)
Whisk together 1 cup oat flour, the almond flour, salt, and baking soda.
In a separate bowl, mix together eggs, maple syrup, vanilla, almond milk, olive oil, and apple cider vinegar.
Add dry ingredients to wet ingredients, and stir until just combined.
In a small bowl, toss blueberries and oat flour together. Then, gently fold the blueberries into the batter.
Divide batter evenly into muffin tins, filling about 3/4 of the way.
For standard size muffins, bake for 18- 25 minutes. If making mini muffins, bake for about 13 minutes or until toothpick comes out clean.
Optional sugar glaze: https://www.pillsbury.com/recipes/basic-powdered-sugar-glaze/cc5416a0-ebee-4168-8df7-fd586cff90e8
I hope you enjoy these gluten-free / dairy-free / paleo dessert recipes! I'm always looking for new things to bake (and I'm sure other people are too!), so please put your favorite recipes in the comments below!
For more recipes from MamaSays, click on the hashtag: #recipes
Happy baking!
About Mama Says
I'm Lauren, a wife and mom living in Texas. I love coffee dates, game nights, football season, and bike rides.
I heavily rely on the wisdom and knowledge of other moms. Whether it's a serious topic such as discipline or something more mundane (but just as vital to my sanity) like, "Is there a diaper that my son won't pee through in the middle of the night?!," my community of fellow moms has been vital. The motto for Mama Says is "leaning into everyday mom life," and I hope that the content here helps you in some small way as you work each day loving and raising little humans.
What you can expect from Mama Says- DIYs, recipes, kid product reviews, activity ideas, parenting tips and tricks, and regular life stuff.
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