Recipe Category: Dessert

  • Apple Crisp (Gluten-free)

    • 1/14 cups blanched almond flour
    • 1/2 cup Quinoa flakes
    • 1/2 cup Pamela’s Baking Mix
    • 1/2 teaspoon sea salt
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon nutmeg
    • 1/3 cup chopped walnuts
    • 3 tablespoons coconut oil, warmed
    • 4 tablespoons coconut nectar
    • 1 tablespoon gluten-free vanilla extract
      4 cups Gala apples, peeled, sliced then, and chopped in half
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  • Blueberry Pie

    • Pamela’s Gluten-Free Pie Crust Mix (double crust)
    • 4-5 cups frozen blueberries (large ones)
    • 4 tablespoons quick cooking tapioca
    • 3/4 cup xylitol sugar
    • 1/4 teaspoon Premier Pink Salt
    • 4 tablespoons melted butter
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  • Chocolate Orange Pudding

    • 2 bananas
    • 1-2 oranges, juiced
    • 3 tablespoons cocoa, or cacao powder
    • 4 tablespoons coconut butter
    • 1 tablespoon maple syrup
    • 1 can of coconut milk
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  • Chocolate Thunder Truffles

    • 1 1/2 cups dry oatmeal
    • 1 cup powdered milk
    • 3 tablespoons unsweetened cocoa powder
    • 4 tablespoons Chocolate Thunder protein powder
    • 2 tablespoons ground flaxseed
    • 2 packets Stevia
    • 1/2 cup unsweetened vanilla almond milk
    • 1/4 cup almond butter
    • 1 1/2 tablespoons vanilla extract
    • 1/2 cup chopped almonds or walnuts
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  • Christmas Macaroons

    • 2 egg whites
    • 3/4 cup sugar
    • dash of salt
    • 1 teaspoon vanilla extract
    • 1/4 cup flour (Gluten-free okay)
    • 1 package (7 ounces) shredded coconut
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  • Coconut Chocolate Cubes

    • 1/2 cup coconut oil
    • 4 tablespoons dark chocolate powder
    • 2 teaspoons vanilla
    • 1 teaspoon cinnamon
    • 4-5 tablespoons unsweetened shredded coconut
    • 2 pinches of salt
    • 1 chilled ice tray
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  • Gluten-free Banana Quinoa Muffins

    • 1/2 cup Pamela’s Gluten-free Baking Mix
    • 1/2 cup Quinoa Flakes
    • 2 tablespoons raw honey
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon Himalayan Pink Salt
    • 2 Ripe bananas
    • 2 eggs
    • oil for coating
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  • Lemon Puff Pudding

    • 6 tablespoons soft butter
    • 1 cup sugar
    • 1/2 cup flour
    • 6 eggs, separated
    • 4 teaspoons grated lemon rind
    • 1/2 cup fresh lemon juice (about 4 lemons)
    • 3 cups milk
    • 1/2 teaspoon salt
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  • Molasses Ginger Cookies

    • 4 1/2 cups flour (substitute with Pamela’s Gluten-Free Flour)
    • 4 tsp grated fresh ginger
    • 2 tsp. baking soda
    • 1 1/2 tsp. cinnamon
    • 1 tsp. cloves
    • 1/4 tsp. salt
    • 1 1/2 cup shortening
    • 2 cups brown sugar
    • 2 eggs
    • 1/2 cup molasses
    • 3/4 cup raw sugar
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  • Oatmeal Cranberry Cookies

    • 10 tablespoons butter
    • 2/3 cup packed dark brown sugar (2/3 cup Xylitol with 1-2 teaspoons Molasses)
    • 1 teaspoon vanilla extract
    • 2 eggs
    • 1-1/2 teaspoons baking soda
    • 1 pinch salt
    • 1-2/3 cups Pamela’s Gluten-free Baking Mix
    • 1 cup Gluten-free rolled oats (Bob’s Red Mill)
    • 2 cups chopped dried cranberries
    • 3/4 cup chopped walnuts
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  • Pie Crust (Gluten-Free)

    • 1 ¼ cups gluten free baking mix
    • ¼ cup coconut flour or blend of
      choice
    • 1 tablespoon sugar
    • 1 teaspoon xanthan gum
    • 1 teaspoon agar powder
    • ¾ teaspoon salt
    • ½ teaspoon baking powder
    • 6 tablespoons cold butter
    • 3 tablespoons shortening or coconut oil
    • 3-4 tablespoons cold water, divided
    • 1 teaspoon cider vinegar
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  • Pumpkin Coconut Pie

    • ¾ cup light brown sugar, packed (I use 1 c Xylitol with a teaspoon of molasses mixed in.)
    • 1 tablespoon cornstarch or potato
      starch
    • ½ teaspoon salt
    • 1 ½ teaspoons ground cinnamon
    • ½ teaspoons ground ginger
    • ¼ teaspoon ground cloves
    • 3 large eggs
    • 14 ounces coconut milk or 1-3/4 cup
      heavy cream
    • 1 (15 ounce) can pure pumpkin puree
    • ½ cup sweetened flaked coconut,
      lightly toasted, coarsely chopped
    • Gluten-free pie crust- Prepared or
      made from scratch
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