From chocolate chip cookies to blueberry pie to lemon bars, these are the best grain-free desserts.
There’s something for everyone.
According to the nutrition experts and chefs, its actually really easy.
All you oughta do is make a few tweaks to your favorite recipes.
Pre-heat oven to 375F.2.
Mix your ingredients together.
chef, activist, and the founder of Studio ATAO
Place on a parchment-covered baking sheet.4.
Bake for 15 to 17 minutes, or until golden brown.
2.Grain-free granola
Instead of using typical granola ingredients, thisrecipe calls for coconut chips.
Preheat oven to 300F.
Add all dry ingredients to a large mixing bowl, and line two baking sheets with parchment paper.2.
Melt coconut oil (if its not melted already) in a saucepan over low heat.
Add maple syrup, and vanilla, and whisk with a fork to combine.
Pour liquid over dry ingredients and mix to combine.3.
Spread granola across baking sheets in a thin layer.
chef, activist, and the founder of Studio ATAO
Bake for about 25 minutes, stirring about halfway through.
When the granola is done, the coconut flakes should be golden brown, but not burnt.4.
Let cool completely and store in an airtight container.
Put all ingredients in food processor, and pulse until coarse crumbles appear.2.
Add egg and continue to pulse until mixture begins to come together as a ball.3.
Place mixture into bowl and shape by hand into ball.4.
Preheat oven to 375F.5.
Poke a few holes at the bottom of the crust with a fork.6.
Bake at 375F for 15 minutes until golden brown.
For pie top: Place dough on parchment paper and carefully roll into even, flat layer.
Use bottom imprint of final pie dish to create a circle at center, then trim all excess dough.
Reshape the edges, smoothing until aesthetically pleasing.
(Optional: punch out cute shapes at center of dough!)
Bake at 375F for 10 minutes.
Combine coconut oil, water, and blueberries on stovetop over medium heat.2.
Mix and cook 10 to 12 minutes, or until blueberries begin to bubble and give off juice.3.
Add honey and salt, stirring and continuing to cook another 2 to 3 minutes.4.
Whisk together tapioca starch and water until smooth.5.
Add to pot and continue to cook 1 min until tapioca starch thickens.6.
Remove from heat and stir in lemon juice.
Let cool to room temperature and pour into pie shell.7.
Add pie top crust and bake at 375F for 10 minutes.
Let cool completely before slicing.
Start with the crust.
This can be done the day before, if you want to break the process up into two parts.
Preheat your oven to 350F.
Add the crust to the tart pan, working the edges first.
Spend a decent amount of time pressing the dough into the edges of the pan.
Firmly press the remaining dough into the bottom of the pan.
The dough should be about 12 as thick on the bottom as it is on the edge.3.
Place tart pan on baking sheet and bake for about 20 minutes or until golden brown.
Start checking at 15 minutes, as each oven is different and you dont want to burn it.
Once brown, remove from the oven and let cool completely.4.
The water should not touch the bowl, but it should rest nicely on the pot.
Break up chocolate and add to bowl, stirring occasionally with a spatula or wooden spoon.5.
Once melted, remove bowl from pot and slowly whisk in coconut milk and vanilla.
Allow to cool slightly, then add one spoonful of chocolate into the beaten eggs to temper.
This is to prevent the eggs from scrambling when you pour it into the hot chocolate mixture.
Then slowly add eggs to chocolate, stirring continuously.6.
Pour filling into tart pan and top with a generous pinch of Maldon sea salt.
Remove from the oven and allow to cool before placing in the fridge.7.
5.Vegan cheesecake
No grains needed to make this healthy vegan cheesecake.
Instead, the crust is created from dates and walnuts.
Added bonus: Its also no-bake.
Start with the crust.
At first it will appear crumbly, but eventually will turn into a paste.
Press the pie dough into the bottom of a 9-inch springform pan.
Work the dough until youve created an even layer across the bottom of the pan.3.
Place into the refrigerator or freezer while making the filling.4.
Wash out your food processor and get started on the filling.5.
Add all filling ingredients to your food processor and blend until completely smooth.
This will take about 3 to 5 minutes, so be patient!
When the filling is smooth, take your springform pan out of the fridge and fill.
Using a spatula, smooth the top as much as it’s possible for you to.7.
Cover with aluminum foil, and place in the freezer overnight to set.
Then transfer to the fridge and enjoy!
Mix in standing mixer.
Mixing by hand is totally doable, albeit more labor intensive.2.
Bake at 350F for 40 to 46 mins, depending on oven variability.
7.Strawberry shortcake
The grain-free version of strawberry shortcake is just as good as the real deal.
I mean,lookat it.
Wash and cut strawberries.
Toss with lemon juice and coconut sugar and let macerate at room temperature for 1 hour.2.
Meanwhile, prepare the shortcake.
Preheat oven to 350F and line a baking sheet with parchment paper.2.
Combine coconut flour, almond flour, baking soda, and salt in a mixing bowl.3.
double-check the ghee/coconut oil isnt so hot that it cooks the eggs.4.
Add egg mixture into dry ingredients and mix until a dough is formed.5.
you could shape them with a cookie cutter or a round glass.6.
Bake for about 15 minutes or until lightly brown on the edges.
For the coconut whipped cream1.
Throw egg beaters or whisk and stainless steel mixing bowl in the freezer for about 10 minutes before starting.2.
When you fire up the coconut milk, it should have separated into a solid cream and a liquid.
Reserve the liquid for smoothies and add the cream to the mixing bowl.3.
Continue to whisk for another minute or two until it thickens.
Keep in an airtight container in the fridge for 1 to 2 weeks.4.
Preheat oven to 350F and line an 88 baking dish with parchment paper.2.
Add wet ingredients to a mixing bowl or stand mixer and whisk to combine.3.
In a separate bowl, add dry ingredients and stir to combine.
Add dry ingredients to wet and mix thoroughly.
The dough will be crumbly.4.
The more you work the dough, the easier it will get.5.
Let the baking dish chill in fridge for 10 minutes before adding to the oven.6.
Bake at 350F for 10 to 12 minutes.
While the dough is baking, whisk together all ingredients in a medium sized bowl.2.
When the dough is done, remove from oven and lower temperature to 325F.3.
For more healthy recipes and cooking ideas from our community, join Well+GoodsCook With UsFacebook group.
…
Got it, you’ve been added to our email list.
