Gluten Free Recipes — GF Baking recipes

Make this no-bake dessert slice for a refreshing, creamy and tangy treat! Even better, this dessert is completely vegan and gluten-free too! The slice will keep in the freezer for up to two weeks (if it lasts that long!) so this is a great make-ahead dessert!

 

Makes 15 squares

Vegan, Gluten Free, Grain Free, Dairy Free, Egg Free, Refined Sugar Free

What you'll need   

• Base Ingredients

• 1 cup desiccated coconut (preservative free)
• 12 apricots (preservative free)
• 2-2.5 Tbsp coconut oil
• ½ cup Almond Meal
• ½ tsp cinnamon
• 1 Tbsp Chia Seeds (optional)

•  

  Filling Ingredients

• 5 cups cashews
• 300g Coconut Milk Powder + 300g filtered water or 1 can (400ml) coconut cream
• ½ cup softened coconut oil
• ⅓ cup lime juice
• ¼ cup maple syrup or sugar free sweetener such as Birch Xylitol
• Zest of 2 limes

              

                                

Method

1. 1. Add all base ingredients into a food processor and blitz until combined.
   2. Press the base mixture into a lined slice tin evenly.
   3. Place in the fridge to set while you make the filling.
   4. Add all filling ingredients into a high speed blender and blitz until completely smooth and creamy.
   5. Pour the filling on top of the base.
   6. Place in the fridge to set.
   7. Place in the freezer for 15 minutes just before serving, it’s delicious semi-frozen and tastes almost like cheesecake.
   8. Slice and enjoy.

 

There's something about a beautiful cake, presented on your favourite crockery.. that reminds you of the simple things of days gone by spent with your Nan or licking the spoon while being kitchen helper.

Cakes are not only nostalgic, they're divine to eat, and often therapeutic to make. 

This beautiful moist cake, lemony and loaded with juicy blueberries gives all the feels of decadency and comfort, but without the guilt. 

Grain Free, gluten free, dairy free and refined sugar free.. you can probably even sneak a 2nd slice! 
So moist and full of goodness.. you'll love this guilt-free recipe served with love <3


What you'll need

• 2 1/2 cups almond meal
• 3/4  cups tapioca starch flour
• 1/3 cup organic coconut flour
• 2 tsp baking powder
• 2 cups blueberries 
• 3 eggs 
• 3 lemons ( zest & juice ) 
• 2/3 cup maple syrup 
• 1/2 tbsp white vinegar 
• 1/4 cup avocado oil
  
  

Method

1. Preheat oven to 175 degrees. Combine dry ingredients in a bowl. Add the wet ingredients except for the blueberries. mix well. 

2. Pour half the batter in a lined, round baking tin. Lay 1 cup of the blueberries on top of the batter, then pour the rest of the batter on top along with the rest of the blueberries. 

   Bake for 50- 60 minutes or until a skewer comes out clean.

3. Allow to cool, and gently turn out of pan.

Slice and enjoy with your favourite cuppa! Best enjoyed with friends + loved ones. 

 

Enjoy a family favourite without the guilt! This delicious creamy-topped, grain-free carrot cake is completely vegan and of course gluten free.

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