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      Gluten Free Recipes — gluten free desserts

      Lemon Blueberry Cake - GF | DF | Paleo

      Lemon Blueberry cake

      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

        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. 

         

        Vegan Salted Caramel Cheesecake | GF

        Salted Caramel Cheezecake - Gluten Free, Dairy Free, and Refined Sugar Free. This delectable Vegan Cheesecake is everything that's good about desserts without the guilt

        This delectable 'cheezecake' is the stuff sweet, guiltfree dreams are made of.. with it's oozey plant-based centre ticking all the boxes for a dairy-free treat that's both refined sugar-free, gluten free and vegan. 

        You'll impress the most stalwart cheesecake lovers, and you can freeze the leftovers to enjoy on your own :) 


        Vegan Salted Cheesecake Recipe - Gluten Free & Refined Sugar free



        BASE
        Ingredients & Method

        1.5 cup dates
        0.5 cup almonds
        0.5 cup buckwheat
        2 tbsp nut butter (I used peanut)
        2 tbsp coconut oil
        A pinch of himalayan salt
        1 tsp cinnamon
        • Add the dates and almonds for a food processor and blitz for 30 seconds, then add the buckwheat and blitz for another 30 seconds until everything resembles a crumb
        • Then spoon in the nut butter, coconut oil, salt and cinnamon and blitz until well incorporated
        • The mixture should easily hold together when pinched
        • Transfer the mixture to the base of a cake tray or tin lined with greaseproof paper

         

        CHEESECAKE
        Ingredients & Method

        4 cups soaked cashews
        6 tbsp lucuma
        2 tbsp coconut oil
        1 cup plant-based milk
        1 cup brown rice syrup
        2 tbsp melted cocoa butter
        2 tbsp Lemon juice
        2 tbsp psyllium husk
        • Soak the cashews for 4 hours prior to making the main part of the cheesecake
        • Add all of the ingredients (apart from the psyllium husk) to a high powered blender and blitz until smooth
        • Pause occasionally and use a spatula to scrape edges, ensuring that everything is mixed evenly
        • Once smooth add in the psyllium husk and blitz again
        • Pour onto your base and pop in the freezer to set

         

        CARAMEL TOPPING
        Ingredients & Method


        1.5 cups dates
        1 tsp himalayan salt
        1 cup boiled water
        4 tbsp lucuma
        4 tbsp coconut oil
        • Add the dates to 1 cup of boiled water and add the Himalayan salt
        • Allow to sit for 30 minutes until the dates are soft
        • Transfer the water and dates to a food processor and blitz until smooth
        • Then add the lucuma and coconut oil and blitz again
        • Using a spatula, smooth the caramel onto the cheesecake and pop back in the freezer to set

         

        Remove your cheesecake from the freezer after 3-4 hours, leave to sit at room temperature for 45 minutes Then remove from the tray and baking paper and serve with cacao nibs and rose petals.. devour! ;)

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