I've continued eating gluten- and processed sugar-free, but that doesn't mean desserts are off the table. Here are three delicious, fruit-based sweet treats from this past summer, birthday, and Rosh Hashanah!
Mini Berry Pies
1 cup Almond Flour
1/2 cup Tapioca Flour/Starch
1/2-1 cups Gluten-free Oats, depending on preference
Salt
1/2 stick Butter
1 Tsp. Apple Cider Vinegar
Water, if needed
If dough is too wet, you can store in the refrigerator for a bit.
Grease pie dish or muffin tins. Pat dough along the sides and bottoms of the dish/tin.
Bake at 350 degrees until firm.
Filling:
You can use any combination of fruit. I used Cherries and Apples; Blueberries, Apples, and Rhubarb; or Strawberries and Cranberries.
Dice fruit and boil in a medium pan with a bit of water.
Add between 2 Tsp. and 1/3 cup Maple Syrup to sweeten.
Stir in Tapioca starch to thicken.
Pour thickened fruit filling onto the pie crust and bake until crust is golden and filling is firm.
Strawberry-Nectarine Pretzel-Crust Cream Pie
inspired by Half-Baked Harvest
4 cups Gluten Free Pretzels, smashed by hand or in food processor
1 Tbsp. Maple Syrup
1 stick Butter, melted
Combine smashed Pretzels with maple syrup and melted butter.
Press into a greased, pie pan or tart pan with removable bottom.
Bake at 350 degrees for about 8 minutes.
Let cool.
Fruit:
Dice and boil Strawberries with Tapioca Starch to create 3 Tbsp of simple Strawberry Jam.
Dice four cups of fruit (I used Strawberries and Nectarines)
Cream Filling:
12 oz Cream Cheese, softened
1/4-1/2 cups Maple Syrup, to taste
1 cup Heavy Cream
2 tsp Vanilla Extract
3 Tbsp homemade Strawberry Jam
1 Tbsp Fresh Mint Leaves, chopped
zest of 1 Lemon
Dash of Lemon Juice, if needed
In a medium bowl, beat Cream Cheese and Maple Syrup on high speed, about 2 minutes. Add Heavy Cream and Vanilla and beat on high until light and fluffy, about 1-2 minutes. Using a spatula, swirl in Strawberry Jam. Carefully pour the cream mixture onto the pie crust.
Toss together the diced Fruit, Mint, and Lemon zest in a bowl. Let the fruit sit for 10-15 to release some of its juices.
Spread carefully on top of the cream pie.
Cover and chill 3 hours or up to 4 days.
Apple Honey Cake with Orange Zest
1/2 stick of Butter, melted
1/2 cup Honey
1/4 cup Sour Cream
1 Tbsp Orange Zest
1 Apple, diced
2 cup Chai Tea (steeped in a mug with a tea bag)
Cinnamon
Allspice
Cardamon
Cloves
Ginger
3/4 cup Almond Flour
3/4 cup Oat Flour
1/8 cup Flax Seed Meal
1/4 cup Tapioca Starch/Flour
1/2 tsp. + dash Baking Powder
1/4 tsp. Baking Soda
Salt to taste
Chopped nuts of choice (I used Pecans)
Begin by dicing the Apple and boil with 1-2 cups of Chai Tea. Reduce to a simmer, add spices, and continue simmering until apples are soft and liquid has boiled down. Using an emulsion blender, pulse into apple sauce.
In a medium bowl, combine Egg, melted Butter, Honey, Sour Cream, Apple Sauce. Once blended, pour in Flours, Baking Powder, Baking Soda, and Salt. Mix all ingredients together.
Grease a pan or muffin tin (or use muffin papers), pour in batter and sprinkle with chopped nuts of choice. Bake at 350 degrees. Once the top begins to brown and knife comes out clean, bake for about 5 more minutes, but be careful not to burn.
