Gluten-free desserts can also be quite delicious and tasty. There are so many recipes for delicious gluten-free desserts. Today we start to show you our great ideas for delicious gluten-free mealsDessertsto present. Prepare to be surprised and expect a whole series of such interesting articles!
Fruit is the best ingredient for perfect gluten-free desserts. There are also so many great recipes for gluten-free desserts with black or white chocolate.
Check out the following great recipes and find out how to make delicious gluten-free cookies,Muffins, cakes, brownies and other sweet desserts.
Berry Quinoa Perfect
We are now in the middle of berry season! Today I'm sharing a delicious gluten-free Quinoa Berry Parfait that you can make and enjoy all summer long.
Since eating gluten-free products, I've learned that the key to hunger pains (without eating junk food, of course!) is a protein-filled meal. Quinoa is one of my favorite foods, although it is only cooked as a base for other dishes, in a delicious Greek Quinoa Salad, in my favorite Lemony Spinach Tomato Salad Quinoa, my Quinoa Berry Bowl, or even when I use the quinoa flakes for I need my pumpkin nut quinoa breakfast.
The combination of quinoa protein with the protein of Greek yogurt makes these healthy treats fill us up instantly and easily. Did you know that a typical serving (170 grams) of Greek yogurt contains 15 to 20 grams of protein? That's about the equivalent of two to three ounces (120-180 grams) of lean meat. Just for reference, one cup of cooked quinoa (185g) contains 8.14 grams of protein, meaning the quinoa paired with the Greek yogurt definitely helps us feel fuller for longer.
It is no exaggeration when we say that berries have many health benefits, but the biggest health benefit is the antioxidants they possess, these help us fight off the diseases. Berries are packed with potent antioxidants, they can help with arthritis, age-related memory loss, cataracts and various eye problems. There are still claims that they aid weight loss because they contain so much water.
A sprinkle of toasted slivered almonds adds the finishing touch, as almonds are a good source of vitamin E, copper, magnesium, and (as if you needed more!) they are another good source of protein.
If you haven't tried quinoa in a dessert, it is just as delicious as in any appetizing dish. It reminds me a little of one of my favorite dishes... rice pudding. I cooked it with a little vanilla and a small pinch of cinnamon. Make sure you chill the quinoa well before adding it to the yogurt. Once you've made your combinations of treats, wrap each piece in plastic wrap and place in the fridge for a healthy post-workout snack or healthy dessert with your family.
I hope you love this delicacy as much as I do, and I'm sure you'll appreciate the good benefits, especially those of the delicious berries!
A gluten-free protein packed parfait is both healthy and satisfying. Try enjoying this great new fresh berry idea all summer long.
Ingredients
½ Tax Quinoa
½ cup water
1 teaspoon vanilla
¼ tsp cinnamon
1 cup Greek yogurt
2 EL Honig
1 cup (or more) of your favorite berries (I love blueberries and strawberries)
2 tbsp almonds, lightly toasted
Mint (optional)
Directions:
It only takes 5 minutes to prepare 2 portions.
You can follow these instructions or those on the packaging. Add vanilla and cinnamon to the water and let cool.
Mix the Greek yogurt and honey together in a small bowl.
Using a spoon, add ⅓ of the yogurt mixture to the glass.
Scoop ⅓ of the sliced strawberries and blueberries, then add ⅓ of the quinoa. Mix the whole thing with roasted almonds.
Repeat with remaining yogurt, berries, quinoa, and almonds until three layers form.
Finish with your mint.
Chocolate cookies:Chocolate Chip Coconut Pistazien Cookies
I feel a little guilty because I've been hiding this recipe from you for the last two weeks. It's just not right to keep things that are so good away from people.
In the meantime, I wanted to leave you with a tasty taste in your mouth.
I can admit it now, these are my best and healthy cookies so far. I baked them without calculating the nutritional values. But I'm sure, they contain a lot of coconut oil, which means a lot of fat.
However, it's mostly good fat, and if you eat them in small portions (one...maybe two a day) then they can actually be part of a balanced diet. Great idea, right?
I have to say, the Cookie Monster in me came out! My chocolate cookies were sooooo good. We ate the first batch within a few days and I was in the process of baking new ones, but I made the mistake of hanging the remaining chocolate chips in their original packaging on the fridge door.
Then I saw that a certain someone was standing in front of the fridge and eating the chocolate chips with great appetite. I really had no comment.
Because only true love can stand between me and my cookies. Do you agree with me on this point?
Preparation:
Ingredients
2 cups oat flour *
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 tsp salt
1/2 cup real maple syrup
1/3 cup unsweetened applesauce
1/2 cup + 2 tbsp refined coconut oil, melted
1/2 cup pistachios, chopped
1 cup coconut flakes (I used unsweetened, raw coconut)
1 cup chocolate chips
Instructions
Preheat the oven to 350°F/180°C and line a baking sheet with parchment paper.
Stir together dry ingredients (oat flour to salt) in a medium bowl.
Place coconut, maple syrup, melted coconut oil, chopped pistachios and applesauce in a separate large bowl and stir to combine.
Add the dry ingredients to the bowl with the wet and stir until lightly mixed. Then add the chocolate chips and continue stirring until a dough is formed. The dough must be thick and slightly sticky. If it's too sticky, add another tablespoon of flour until it's easier to handle.
Roll the dough into individual balls and place them on the baking sheet. Bake the cookies in the oven for 15 minutes, until the edges are lightly browned.
Remark:
* Use only gluten-free ingredients for allergies
If you underbake the cookies (less than 15 minutes), you will have softer cookies with a stronger coconut flavor, while if you overbake them (bake up to 20 minutes), this will result in crispy cookies, with less flavor.
Freezing Tips: Store in a plastic bag and freezer until ready to bake. You don't need to thaw beforehand; Just bake in the preheated oven at the same temperature for a few minutes longer.
We hope you have fun baking chocolate cookies and enjoy your meal!
Ice cream dessert with honey and goat yogurt
Nutella Cakes
A variant of the Pavlova cake
Nutella cookies
Porridge
Great egg tarts
Chocolate bars with bananas
Brownies
Chocolate cake
Erdbeeren Shake
