Holiday desserts are a great way to spread holiday cheer without breaking the bank. While the rise of allergies and gluten-sensitivities. gluten free holiday desserts provide a sense of homemade holiday cheer that can be shared with everyone!
Snickerdoodles are the ultimate holiday cookie. To bake gluten free Snickerdoodles that everyone can enjoy, gather 2 3/4 cups of gluten free all-purpose flour, one teaspoon cream of tartar, half a teaspoon of baking soda, 1/4 teaspoon of salt, 1/2 cup of granulated sugar, 1/2 cup of butter, one teaspoon of vanilla extract, and 2 large eggs. Preheat the oven to 375 degrees, mixing flour, baking soda, salt, and cream of tartar in one bowl. Beat together the butter and most of the granulated sugar—beating in one egg and adding the vanilla extract slowly. Add the flour mixture to the butter mixture and beat until a sticky dough forms, placing balls of dough no bigger than a golf ball on a parchment-lined baking sheet. Dust with a combination of brown sugar and cinnamon and bake for no more than 12 minutes.
Gingersnaps are possibly the most traditional of the holiday desserts. To create Gluten Free Gingersnaps, gather 2 cups of gluten free all-purpose flour, one cup of granulated sugar, 1/4 cup of molasses, one large egg, 2 teaspoons of both baking soda and ground ginger, 1/2 a teaspoon of ground cloves, and 1/2 a teaspoon cinnamon. Pulse all ingredients together in a powerful blender until a stiff dough forms, then chill plastic-wrapped dough in the refrigerator for at least two hours—overnight, if the time is available. When ready to bake, preheat oven to 350 and bake tablespoon-sized balls of dough until cookies are dark brown and flattened, roughly 12 minutes. Allow to cool before serving.
Apples are one of the most giving fruits when is comes to desserts, and this gluten free apple crumble make a perfect addition to the list of holiday desserts. First, gather 1 1/2 cups of gluten free all-purpose flour, 1 1/2 cups of brown sugar, one cup of gluten free rolled oats, one cup of pecans, one tablespoon of ground cinnamon, 2 tablespoons of lemon juice, and at least three pounds of apples. Preheat the oven to 350 degrees and, while the oven heats, liberally butter the sides of a large baking dish. Combine flour, oats, pecans, and one cup of brown sugar—adding butter and roughly stirring with a fork until a moist crumb haas formed. Spread cored and sliced apples in an even layer in the baking dish with the remainder of the brown sugar, lemon juice, and cinnamon—topping with the prepared crumble—and bake for roughly an hour, until crumb is golden-brown and apples are tender.
Gluten Free Chocolate Peppermint Shots are an inventive way to celebrate the holidays. Gather together one box of store-bought chocolate cookies, one cup of preferred whipping cream, a teaspoon of pure peppermint extract, a pack of gluten free peppermint candy canes, and drink glasses of your choice. In a small bowl, whip together whipping cream and peppermint extract until smooth. Place one cookie at the bottom of each glass, topping with a few spoonfuls of whipping cream-peppermint extract mixture, and sprinkle with crushed candy canes. Of course, this can be modified to become more of an alcoholic dessert but should be served chilled.
Christmas pudding is one of the most traditional holiday desserts. To create, combine 3 1/2 ounces of raisins and currents, two ounces of prunes, apricorts, and flaked almonds, five ounces of chopped pear, one teaspoon of ground cinnamon and ground ginger, two eggs, five ounces of apple juice, and three and half ounces of all-purpose gluten-free flour. Mix all dry ingredients together in a large bowl, beat the eggs together with the fruit juice, and sieve the flour together and fold into the chopped fruits. Spoon the entire mixture into a ramekin—or several smaller ramekins—cover with parchment paper, and place the ramekin in the center of a larger baking dish half-filled with water. Cover the larger pan tightly and simmer for between four and five hours. Remove ramekins, allow to cool, and serve.
Gluten Free Strawberry and Cream Truffles offer a delicate addition to any collection of holiday desserts. First, gather one cup of macadamia nuts, 1 1/2 cup of shredded coconut, one punnett of fresh strawberries, 1/2 cup of coconut oil, and two teaspoons of vanilla extract—adding 1/2 cup of coconut oil, 2 tablespoons of maple syrup, and half a cup of cacao powder for the topping. Place macadamia nuts, sliced strawberries, coconut oil, vanilla extract, and one tablespoon of maple syrup into a powerful blender and pulse until smoothly combine. Place in freezer for no more than 30 minutes to set, then roll mixture into small balls and lay out on parchment-lined baking tray, returning to the freezer for another 20 minutes. To make chocolate coating combine coconut oil, cacao powder, and the remainder of the maple syrup in a small saucepan—whisking quickly over low heat—and coat balls in two layers of coating, allow to cool in the freezer for another 20 minutes.
These gluten free mini peppermint donuts make a great holiday breakfast or added to your arsenal of the holiday desserts. To create these donuts, gather 1/2 cup of both rice flour and gluten free all-purpose flour, one cup of dairy or plant-based milk, 1/3 cup of cocoa powder, two tablespoons of a neutral oil, 1/2 cup applesauce, 1/4 cup of maple syrup, and teaspoon of baking soda. Combine all ingredients in a medium-sized bowl and mix well, pouring batter into donut pan—cooking for 12-15 minutes at 350 degrees.. To create peppermint frosting, whip one cup of cocoanut cream, three tablespoons of powdered sugar, and half a teaspoon of peppermint oil until light and fluffy—roughly 5 minutes—and decorate cooled donuts.
These gluten free apple nachos with peanut butter and chocolate are a tasty and healthy alternative to the more traditional holiday desserts. To create this easy dessert, slice an apple in roughly 32 thin slices, combining 1/4 cup of smooth peanut butter with 1/4 cup of semi-sweet chocolate over a low flame until thoroughly melted. Arrange sliced apples on a serving plate and drizzle peanut butter-chocolate mixture over top. Serve immediately.
Pecan is one of those wonderful flavors that always tastes like the holidays. The easiest way to create these pecan tarts is to start by purchasing chocolate sauce and pre-made gluten free tart shells from the store. You can make tart shells, but it creates an unnecessary amount of work. For the pecan filling, combine one stick of butter, almost two cups of pecans, two tablespoons of heavy cream, 1/3 cup of honey, about 1/3 cup of brown sugar, one large eggs, and 1/8 teaspoon of salt. Pour equal amounts of filling into each tart shell, top with a drizzle of chocolate sauce, and bake for up 45 minutes or until the center of each tart is set.
Gluten Free Chocolate Peppermint fudge is a must-have for any collection of holiday desserts. To create this dessert, gather one 12-ounce bag of gluten free semi-sweet chocolate, one 12-ounce bag of gluten free white chocolate, a jar of vanilla frosting, half a teaspoon of peppermint extract, and at least 24 peppermint hard candies. Melt semi-sweet chocolate over low heat, stirring constantly, until most of the chocolate is melted. Melt the white chocolate in a different saucepan, adding peppermint extract and vanilla frosting until well-combined. Pour melted chocolates in a 9-inch parchment-lined cake pan—first dark chocolate and then the white chocolate—sprinkling with crushed peppermint candies, and refrigerate for at least two hours.
To create Gluten Free Gingersnaps, gather 3 cups of gluten free all-purpose flour, 1/2 cup of granulated sugar, 3/4 cup of molasses, two large eggs, 1 teaspoons of baking soda, one teaspoon of ground ginger, 1/2 a teaspoon of ground cloves, and cinnamon. Pulse all ingredients together in a powerful blender, adding eggs one at a time, until a featherlight dough forms. Chill dough in the refrigerator for at least two hours—overnight, if the time is available. When ready to bake, preheat oven to 350 and bake tablespoon-sized balls of dough until cookies are puffy and golden-brown, roughly 12 minutes. Allow to cool before serving.
Maple-glazed walnuts is one of the simpler holiday desserts, but the simplicity only adds to the taste of this holiday dessert. To create this recipe, all you need is at least two cups of halved walnuts, 1/3 cup of maple syrup, and 1/8 teaspoon of salt. Toast walnuts in a shallow saucepan over medium heat, adding maple syrup, and stir vigorously until walnuts are toasted and well-coated. This is a recipe is easily doubled or tripled—a great holiday dessert on it’s own or a topping for any variation of holiday desserts.
Gluten Free Pumpkin bars are a moist, tasty addition to any holiday desserts collection. One large egg, half a cup of canned pumpkin, 1/2 cup of neutral oil, 3/4 cup of brown sugar, one cup of gluten-free flour, 3/4 cup of honey, a teaspoon of both baking powder and soda, plus 3/4 teaspoon of pumpkin pie spice is all you need to make this delicate bars. Preheat the oven to 350 degrees, combining the wet ingredients in one bowl and the dry ingredients in another. Mix dry ingredients into the bowl with the wet ingredients, blending well, and lightly grease a baking sheet with butter. Pour combined ingredients into baking sheet, spreading evenly, and bake for up to 35 minutes.
This Gluten Free Orange Cranberry bread makes great holiday desserts or a gift. All you need for this quick gluten free orange cranberry bread is two cups of all-purpose gluten-free flour, one cup of granulated sugar, one and a half teaspoon of baking powder, one teaspoon of baking soda, one and half cups of chopped frozen cranberries, two teaspoons of orange zest, 3/4 cups of orange juice, two tablespoons of a neutral oil, and one large egg. Whisk together flour, sugar, baking powder and baking soda, reserving half a cup of the mixture. Add chopped cranberries and orange zest to the reserved portion of the mixture, tossing well, and set aside. Combine the beaten egg, orange juice, and oil into the flour, adding the reserved flour and it’s mix-in, and stir well. Pour batter into a buttered baking pan, bake for a little less than an hour, and let cool for fifteen minutes.
Brownies are one of the most traditional desserts and always a crowd-favorite. To make Gluten Free brownies, you will need 3/4 cup of unsalted butter, one cup of granulated sugar, 1/2 cup of brown sugar, one teaspoon of vanilla extract, three large eggs, 1/2 cup of cocoa powder, 1/2 cup of all-purpose gluten-free flour, and 2/3 cup of chocolate chips. Preheat oven to 325, lightly greasing a baking sheet with butter, and combine melted butter and both types of sugar into a mixing bowl and whisk together with vanilla extract. Add egg to mixture slowly, stirring between each egg, and shift in flour and cocoa powder—stirring in the chocolate chips at the last minute. Once combined, pour into prepared baking sheet and bake for about 35 minutes.
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