4 Easy Gluten-Free Dessert Recipes
Whether you have a gluten allergy or you just don’t consume flour, these 4 easy gluten-free dessert recipes are defiantly worth a try.
4 Easy Gluten-Free Dessert Recipes
Ingredients
Nutella Mousse:
- 1 cup 240 ml heavy cream, cold
- ½ cup 160g Nutella
Flourless Chocolate Cake:
- 250 g 8.81oz dark chocolate
- ½ cup 115g unsalted butter
- ½ cup 100g sugar
- 5 eggs
Flourless Brownies:
For The Brownies:
- 600 g 21oz pitted Medjool dates
- 210 g 7.5oz walnuts
- ½ cup 60g cocoa powder
- 1 teaspoon vanilla extract
- 2 tablespoons 30g coconut oil, melted
- ¼ tsp salt
Chocolate ganache:
- â…“ cup 40g cocoa powder
- â…“ cup 105g agave/maple syrup
- 2 tbsp 30g coconut oil, melted
- 1 teaspoon vanilla extract
- Peanuts for garnish
Malabi:
For the pudding:
- 4 cups 1L milk
- 1 cup 240ml heavy cream
- â…” cup 85g cornstarch
- ½ cup 100g sugar
- 1 tsp rose water
For the syrup:
- ½ cup 120ml water
- ½ cup 100g sugar
- 1 tsp rose water
- Few drops of red food coloring
For topping:
- ½ cup 65g peanuts/pistachios
- Shredded or desiccated coconut optional
Instructions
- DIRECTIONSNutella Mousse: 1. Place Nutella in microwave safe bowl. Microwave for a few seconds until soften. Let cool. 2. beat the heavy cream until it forms stiff peaks. Gently fold in the melted Nutella until no streaks remain. 3. Transfer the mousse to a piping bag. If the mousse too runny, refrigerate for 1 hour in the piping bag. Pipe into serving dishes and refrigerate for at least 4 hours. 4. Top with chocolate and nuts. Flourless Chocolate Cake: 1. Preheat oven to 180c/360f. Lightly grease an 8" springform pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan. Set aside. 2. Melt chocolate with butter in a medium bowl set over a saucepan of barely simmering water, stirring until smooth. remove from heat and let cool. 3. Separate egg yolks and egg whites. Add the egg yolks to the chocolate mixture and stir until incorporated and smooth. 4. beat egg whites with pinch of salt until soft peaks form. Gradually add sugar and continue beating until stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture, then gently fold in remaining egg whites. 5. Pour batter into the prepared pan. Bake for 20 minutes. Let cool completely and refrigerate for at least 4 hours. Before serving dust with cocoa powder or powdered sugar. Flourless Brownies: 1. Place walnuts, cocoa powder and salt in a food processor and pulse until crumbly. Add dated and coconut oil, pulse until combined and smooth. 2. Line a 25*20 cm (10*8-inch) baking pan with parchment paper. transfer the mixture to a pan and press very firmly. 3. Make the ganache: in a bowl combine your sweetener (maple/agave/honey), melted coconut oil and cocoa powder. Mix until smooth. 4. Spread evenly over the date mixture, sprinkle crushed toasted peanuts or other nuts. 5. Refrigerate for 2 hours, cut into 20 squares. Keep refrigerated. Malabi: 1. In a medium bowl mix 1 cup of milk with cornstarch and rose water. Mix until smooth. 2. To a medium size pot pour 3 cups of milk and heavy cream. Add sugar and bring to a simmer, stirring constantly. Once the milk boils, turn the heat to low and add the cornstarch mixture. cook over low heat for 3-4 minutes, stirring constantly until the mixture begins to thicken. 3. pour into serving dishes. Cover immediately with plastic wrap and cool to room temperature, then refrigerate for at least 4 hours or overnight. 4. Make the syrup: in a pan over medium-high heat bring to a boil water, sugar and rose water. When boiling add food coloring. Let boil 2 more minutes and turn off the heat. Let cool completely. 5. When the malabi chilled pour 1-2 tbsp of the syrup on the malabi, add crushed peanuts or pistachios and shredded coconut (optional).
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