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Wife Mama Foodie

Making Healthy Taste Good

Dessert, Gluten Free

October 12, 2020

Apple-Cranberry Crumb Cake

This apple-cranberry crumb cake is a moist and delicious cake topped with sweet apples, cranberries, and a cinnamon-sugar  topping. Makes a delicious breakfast, afternoon treat, or impressive dessert! It’s also vegan friendly with gluten and refined sugar free options. 

Apple-Cranberry Crumb Cake | Vegan friendly and refined sugar free with gluten free option
Of all the desserts, anything cake-y or bread-y usually get my attention first, while my hubby prefers fruity desserts, like pies or crisps. This cake is the best of both worlds—fluffy vanilla cake + apple crisp…the perfect marriage!

I like to toss a handful of cranberries into my apple desserts because it adds just a bit of tart to contrast the sweet. The batter is a moist vanilla cake, which is naturally sweetened with honey and/or maple syrup, which is then topped with thinly sliced apples and a cinnamon + sugar + pecan crumble—yep, it tastes as good as it sounds!

Apple-Cranberry Crumb Cake | Free of gluten, dairy, and refined sugarApple-Cranberry Crumb Cake | Free of gluten, dairy, and refined sugarApple-Cranberry Crumb Cake | Vegan friendly and refined sugar free with gluten free optionApple-Cranberry Crumb Cake | Vegan friendly and refined sugar free with gluten free option
This cake would be perfect with your morning coffee, as an afternoon treat, or an evening dessert. Its rustic beauty is sure to impress your family and friends too! Enjoy! 

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Apple-Cranberry Crumb Cake


  • Author: Joscelyn Abreu
  • Total Time: 1 hour 15 mins
  • Yield: 8-10 servings 1x
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Description

A moist and delicious cake topped with sweet apples, cranberries, and a coconut sugar crumb topping. Makes a delicious breakfast, afternoon treat, or impressive dessert! Free of eggs, dairy, refined sugar, and includes a gluten-free option as well.


Ingredients

Scale

Apple-Cranberry Crumb Cake:

  • 2 cups all-purpose flour (or for gf: 1 1/2 cup for cup gluten-free all-purpose baking flour blend + 1/2 cup almond flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup melted butter/coconut oil or other oil of choice
  • 2/3 cup maple syrup or honey (I used a combo of both)
  • 3/4 cup milk of choice or unsweetened apple cider
  • 1 teaspoon vanilla extract
  • 2 apples, cored, halved, and sliced thinly (can peel first for less chewy texture)
  • 1/2 cup cranberries, optional

Crumble Topping:

  • 1/4 cup all-purpose flour or gluten-free cup for cup blend
  • 1/4 cup coconut sugar, pure cane sugar, or brown sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoon cold butter or coconut oil
  • 1/4 cup chopped pecans or almonds

Instructions

Cake:

  1. Preheat oven to 350ºF. Lightly grease an 8-inch or 9-inch springform pan and set aside.
  2. Make crumble topping by mixing together flour, sugar, and cinnamon. Cut in butter or coconut oil until mixture is crumbly. Stir in nuts and set crumble topping aside.
  3. Mix together flour, baking powder, and salt in a large mixing bowl. Add melted butter/oil, sweetener, milk, and vanilla. Beat 2-3 minutes or until smooth, scraping down the sides as needed.
  4. Scoop batter into the springform pan and smooth evenly throughout the pan.
  5. Core apples and cut in half. Slice each half thinly and arrange slices onto the batter in the pan. Top with cranberries and crumble topping.
  6. Place springform pan onto a baking sheet and place on the middle rack in the preheated oven.
  7. Bake for 50-60 minutes or until cake is lightly brown and a toothpick inserted near the center comes out with a few moist crumbs. Bake time will vary based upon the pan you use and your oven. Check on it after about 45-50 minutes and go from there.
  8. Let cake cool slightly and run a knife around the edges to loosen the cake from the sides of the pan. Remove the outside of the springform pan and carefully separate the bottom of the cake from the metal bottom with an offset spatula. Carefully transfer to the serving plate. Yields 8-10 servings.
  • Prep Time: 20 mins
  • Cook Time: 55 mins
  • Category: Dessert, Gluten-Free

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

You may also enjoy these similar recipes:

Apple Crumb Muffins

Apple Crumb Muffins | Vegan friendly with gluten free and refined sugar free options

Healthy Apple Crisp

Healthy Apple Crisp | Vegan friendly plus gluten and refined sugar free.

Healthier Apple Crumb Bars

Healthier Apple Crumb Bars | Vegan friendly and free of gluten and refined sugar.

This post may contain affiliate links. If you click on a link and purchase an item, I may receive a small commission on your purchase. It doesn’t affect the cost of the product at all and gives me the ability to pay for and maintain this blog. I never link to products I wouldn’t use myself. Thank you so much for your support! 

September 20, 2017

Sweet Potato Cupcakes with Toasted Marshmallow Meringue

If you love candied yams, you’ll love this combo of fluffy sweet potato cupcakes with a toasted marshmallow meringue! The perfect treat to welcome fall!

Sweet Potato Cupcakes with Toasted Marshmallow Meringue | Dairy and refined sugar free with a gluten-free alternative!
I usually look forward to fall. Pumpkin spice lattes are back on café menus and it gives me the perfect excuse to bust out my box of boots, chunky knit scarves, and cozy cardigans. Like, who cares that it’s still 80 degrees out? 

Well, this year was different. As soon as September rolled around, fall seemed like a giant dark cloud coming to rain on my parade. And by parade, I mean summer break—the fun and seemingly never-ending family staycation. Where we stayed up late each night and slept in most mornings. Where big family breakfasts were a daily thing and work (for me anyway) was totally optional. Ah, summer…how I miss you!  …

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April 27, 2017

Healthier Tropical Fruit Pizza

A healthier fruit pizza full of tropical flavors, like coconut, mango, and pineapple! This version is free of gluten, grain, dairy, and refined sugar!

Paleo Tropical Fruit Pizza | Free of dairy, gluten, grains, and refined sugar!
When I was younger, my mom made this amazing dessert for a get together. It was a dessert pizza with a cookie crust, a cream cheese “sauce,” and fruit galore. It was delicious and I was in awe. This was pre-Pinterest and pre-internet (I’m definitely aging myself here 😉) so it wasn’t something I had seen before.

Fast-forward several years later and fruit pizzas are ALL over the internet. They make a beautiful, summery dessert and aren’t too difficult to make either. The problem is, I had a hard time finding a recipe that wasn’t chock-full of sugar and dairy.

So, naturally, I created my own! That’s the problem with food bloggers, we believe we can recreate anything! 😜 Now, if only I could do that with clothes…

Paleo Tropical Fruit Pizza | Free of dairy, gluten, grains, and refined sugar!
I’m from Hawaii, so I’m infamous for wanting to put tropical twists on things. However, I currently live in Oklahoma, so unfortunately I don’t have easy access to a whole lotta tropical fruits. I used what I could find though and supplemented the rest with seasonal fruits.

Paleo Tropical Fruit Pizza | Free of dairy, gluten, grains, and refined sugar!
I was able to take out the grain and dairy using one of my favorite ingredients: coconut! I used coconut flour for the crust and coconut cream for the “sauce.” I like coconut cream because it’s pretty much all cream and very little water (I only needed one can.) You can also use regular coconut milk, but there’s usually only a little cream and lots of water, so you may need a couple of cans to get enough cream for the topping.

Paleo Tropical Fruit Pizza | Free of dairy, gluten, grains, and refined sugar!
Paleo Tropical Fruit Pizza | Free of dairy, gluten, grains, and refined sugar!
Paleo Tropical Fruit Pizza | Free of dairy, gluten, grains, and refined sugar! fruit pizza whole
Arrange the fruit however you want. I opted for more of an organic & scattered (a.k.a. lazy) look over the typical neat & orderly placement. I also topped the my pizza with edible flowers I bought from a nearby organic nursery, which sells pesticide-free plants. Just make sure your flowers are free of chemicals and safe for consumption before placing them on your food.

Paleo Tropical Fruit Pizza | Free of dairy, gluten, grains, and refined sugar!
This dessert is pretty easy to make, gorgeous, and healthier too! If you give it a try, snap a pic and tag me and #wifemamafoodie on Instagram so I can see your creation! Enjoy!

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Healthier Tropical Fruit Pizza


  • Author: Joscelyn Abreu
  • Total Time: 30 mins
  • Yield: 8-10 servings 1x
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Description

A healthier version of the popular fruit pizza! This version is free of gluten, grain, dairy, and refined sugar! Can easily be made vegan by omitting the egg and using the dairy-free alternatives listed.


Ingredients

Scale

Shortbread Crust:

  • 1 cup Coconut Flour
  • 1/4 cup Arrowroot Starch
  • 1/4 teaspoon salt
  • 1/4 cup Maple Syrup (vegan/AIP) or Honey
  • 1/4 cup Coconut Oil (vegan/AIP) or grass-fed/dairy-free butter, melted
  • 1 egg, (or 2–3 tablespoons extra coconut oil for egg-free/vegan/AIP)
  • 3–4 tablespoons almond milk or other milk of choice, just enough to hold together (Use coconut milk/water if AIP)
  • 2 teaspoons vanilla extract (omit if AIP)

Coconut Whipped Cream:

  • 1–1.5 cups coconut milk/cream (refrigerated until hardened, liquid drained. (I use Thai Kitchen brand)
  • 1–2 tablespoons maple syrup (vegan/AIP) honey, or other sweetener of choice

Fruit Pizza:

  • Shortbread Crust
  • Whipped Coconut Cream
  • 3 cups fresh fruit of your choice (As shown, I used 1 peeled and sliced mango, 1/2 cup fresh pineapple, 2 peeled and sliced kiwi, 1.5 cups mixed raspberries, strawberries, blueberries, & blackberries)
  • edible flowers, optional
  • mint leaves, optional

Instructions

Shortbread Crust:

  1. Preheat oven to 325F. Place coconut flour, arrowroot, and salt into a medium mixing bowl and stir together. Add maple syrup, coconut oil, egg, and vanilla and blend together. Spread mixture onto a 10 to 12-inch pizza pan lined with parchment paper and bake for 8-10 minutes or until a light golden brown. Remove and let cool completely before assembling the pizza.

Coconut Whipped Cream:

  1. Make sure your can of coconut milk/cream has been refrigerated for at least several hours or until the cream and water have separated. Drain the water/liquid part of the can and use only the cold (hard) coconut cream. Place the hardened coconut cream into a mixing bowl, along with 1 tablespoon of honey or maple syrup (I like to use raw white honey thats a little more on the firm side to keep the whipped cream from becoming to liquid-y) and mix with a blender or whisk until fluffy. Add more sweetener as needed.
  2. Keep refrigerated until ready to use.

Assemble Fruit Pizza:

  1. Make sure crust is completely cooled before assembling. Spread coconut whipped cream over the top of the crust and begin topping with sliced fruit in whatever arrangement you like. Top with flowers or mint, if using. Keep refrigerated until serving. Makes about 8-10 slices/servings.
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Category: Dessert, gluten-free

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

You may also enjoy these similar recipes:

Berry Brownie Pizza

Very Berry Brownie Pizza| Free of grains, gluten, and dairy.

Mixed Berry Cheesecake Pizza

Mixed Berry Cheesecake Pizza

Haupia (Coconut) Pudding with Fresh Fruit

Haupia {Coconut} Pudding with Fresh Fruit | Vegan and paleo. Free of dairy, gluten, and grains.

April 18, 2017

Naturally Sweetened Swiss Meringue Buttercream

If you’re looking for the perfect, fluffy and naturally sweetened buttercream, look no further! This swiss meringue buttercream is my go-to recipe for frosting cakes and cupcakes. I love it because it’s not ridiculously sweet, like powdered sugar buttercream, plus it’s so creamy and pipes perfectly too! 

Naturally Sweetened Swiss Meringue Buttercream | Grain, gluten, and refined sugar free
Don’t be intimidated by making meringue. The hardest part is waiting for the meringue to form as it can take up to 15 minutes to fluff up. After adding in all your butter, sometimes the mixture can begin to curdle. This happens if the butter is added too quickly and the fat and liquid can’t emulsify correctly or if the butter is too warm or too cold (temperature difference). If this happens, don’t freak out (like I did the first time!😂) usually if you just keep whipping it, it will come together in a few minutes. Butter that is softened but still a little cold in the center usually works best.

If your kitchen is really warm and the mixture isn’t coming together, like in the heat of the summer, just stick your bowl into the fridge for an hour or so (until the butter around the edge of the bowl has begun to harden) and then beat it again. This should help the mixture cool down enough to fluff back up. If your buttercream is stiff and hard, then it’s probably too cold. This can easily be remedied by placing the bowl over a pot of boiling water or using a blow dryer to warm up the outside of the bowl, until the outside layer of the buttercream begins to melt. Beat again and it should whip up nicely.

Naturally Sweetened Swiss Meringue Buttercream | Grain, gluten, and refined sugar freeRemember, this buttercream can be temperamental, but can usually be salvaged once you get the mixture to the right temperature and the ingredients are able to emulsify. Please don’t throw away what you think is ruined buttercream without trying these tips first! Also, watch the video I recorded below of me making the buttercream. This may help answer any questions you may have. If you still need help, feel free to send me a message! For more info, I also found these posts helpful: 

The Kitchn: How to fix a broken buttercream
Serious Eats: How to Rescue Swiss Buttercream, No Matter the Problem

Naturally Sweetened Swiss Meringue Buttercream | Grain, gluten, and refined sugar free

Watch me make this buttercream in this video tutorial!

 

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Naturally Sweetened Swiss Meringue Buttercream


★★★★

4 from 2 reviews

  • Author: Joscelyn Abreu
  • Total Time: 5 mins
  • Yield: about 4 cups 1x
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Description

This fluffy meringue based buttercream is naturally sweetened with honey and/or maple syrup and mildly sweet compared to powdered sugar buttercream. Grain, gluten, and refined sugar free.


Ingredients

Scale

Naturally Sweetened Swiss Meringue Buttercream: (Vegan friendly buttercream here)

  • 4 egg whites, room temperature
  • 3/4 cup honey or maple syrup (I used half of each)
  • 1 3/4 cup butter, slightly softened
  • 2 teaspoons vanilla extract
  • 1/2–2 teaspoons arrowroot or cornstarch, optional

Instructions

Watch video above to see it made!

  1. Meringue is very finicky and does not fluff up well with any oil/grease residue. Make sure you use squeaky clean bowls, beaters, and that no egg yolk is left in your egg whites.
  2. Combine sweetener and egg whites together in a heat-safe bowl (or stand mixing bowl) and place over a pot of boiling water (Also known as a double boiler. Be sure water does not touch the bowl.)
  3. Heat mixture for 4-5 minutes, or until a thermometer reads between 150-160F, stirring often. (If your mixture is really lumpy for any reason, you can strain it before beating.)
  4. If you have a stand mixer, use whisk attachment and begin beating the egg mixture on high speed until it is thoroughly cooled, fluffy, and holds its shape well (beaten to stiff peaks; can take between 8-15 minutes).
  5. Switch to the paddle attachment (if using a stand mixer) and begin adding butter little by little. Mixture may become curdled, but will come together after you beating for several minutes. Turn the mixer to high and beat for several minutes to incorporate lots of air and make the buttercream fluffy. Read the tips in the post above for troubleshooting tips if your buttercream isn’t coming together.
  6. When it’s nice and fluffy, mix in vanilla.
  7. Because this buttercream has liquid sweetener, I find it can make the mixture heavy and sometimes adding a bit of cornstarch or arrowroot powder helps it to fluff up, especially on warm & humid days. This is optional and may not be necessary if your buttercream is fluffing up fine.
  8. Use right away or store in an airtight container in the fridge if making in advance. Beat for a few minutes before using to fluff it back up. Makes about 4 cups.

Notes

Other delicious flavors:
Chocolate—add 1/2–2/3 cup melted and cooled white or dark chocolate (milk or semi-sweet also work) to your finished buttercream and beat until fluffy.
Strawberry/Raspberry—mix 1/2–1 cup freeze dried strawberries or raspberries, ground to a fine powder and sifted, into your finished buttercream (use more or less to taste)

  • Cook Time: 5 mins
  • Category: Dessert, Gluten-Free

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

You may also enjoy these similar recipes:

I used a version of this buttercream to make this yummy Chai-Spiced Cake with fresh figs and coconut sugar caramel!

Chai Spiced Cake with Figs | Wife Mama Foodie

I also made a white chocolate variation for this White Forest Cake, pictured below.

Naturally Sweetened Swiss Meringue Buttercream | Grain, gluten, and refined sugar free

 

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April 6, 2017

Simple Lemon Tarts

These simple lemon tarts have a tender, gluten-free crust is filled with a simple, honey-sweetened meyer lemon curd! Topped with fresh berries and colorful flowers, this lemon tart is the perfect spring time treat!  

Honey Lemon Tarts | Gluten & Dairy FreeI don’t necessarily love the heat that summer brings, but I find early spring to have the perfect temperatures for me. It’s just beginning to warm up as spring eases its way into our area and I’m thoroughly enjoying this time of transition. 

Spring makes me think of sunshine and pretty flowers, which inspired me to make these beautiful lemon tarts! To me, these lemon tarts are like spring translated into a dessert. They’re bursting with lemony flavor from fresh meyer lemon juice and topped with juicy berries and flowers from our garden. 

Honey Lemon Tarts | Gluten & Dairy FreeI really love mini, individual desserts, but you could also make these lemon tarts into one regular 8-9″ tart. The great thing about individual desserts is that you can dress each one up differently, which makes a pretty presentation plus gives a few different choices for your guests to choose from. You can top with different berries, meringue, candied lemon peel, flowers, a dusting of powdered sugar…the possibilities are endless!

Honey Lemon Tarts | Gluten & Dairy Free
Honey Lemon Tarts | Gluten & Dairy Free
Honey Lemon Tarts | Gluten & Dairy FreeThese tarts are made with a gluten and dairy free crust and honey sweetened lemon curd. They’re like the prettier version of a lemon bar and only take about thirty minutes to make too. I hope you give them a try! Happy spring!

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Lemon Tarts


  • Author: Joscelyn Abreu
  • Total Time: 30 mins
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Description

A tender, gluten-free crust is filled with a simple, honey-sweetened meyer lemon curd! Topped with fresh berries and a colorful flowers, this dessert is the perfect spring time treat!


Ingredients

Scale

Crust:

  • 1 cup gf all-purpose flour (I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flourone !important; margin:0px !important;” />)
  • 1/2 cup finely ground almond flour
  • pinch of salt
  • 1/4 cup coconut oil
  • 1–2 tablespoons honey or maple syrup, just until dough holds together

Filling:

  • 3 whole eggs
  • 2 egg yolks
  • 1/3 – 1/2 cup honey, maple syrup, or other sweetener of choice (1/3 cup was plenty for my taste)
  • pinch of salt
  • 1/2 cup meyer lemon juice
  • 4 tablespoons unsalted butter, softened (can use dairy-free)

Meringue:

  • 2 egg whites
  • 1/3 cup honey or maple syrup
  • pinch of cream of tartar

Instructions

Crust:

  1. Preheat the oven to 350F. Blend together flours and salt. Use a fork or pastry blender to cut coconut oil into the flour mixture. Mix in honey/maple syrup a tablespoon at a time, blending until mixture holds together when pressed.
  2. Evenly divide mixture between four individual tart pans (mine were 4.5″. Can also use one 8″ tart pan). Use the bottom of a flat glass or measuring cup to press the crust firmly into the bottom and sides of the tart pans.
  3. Place tart pans onto a baking sheet and place into the oven to partially bake the crusts for 8-10 minutes. Remove and let cool while you make the lemon filling.

Filling:

  1. Place eggs, egg yolks, honey, pinch of salt, and lemon juice into a medium heavy bottomed sauce pan and mix together well. Place over medium heat and cook, stirring constantly, until the mixture has thickened and reads about 175 degrees F on a thermometer, should take about 10 minutes.
  2. Remove from the heat and stir in the butter until evenly incorporated.
  3. Distribute the filing between the partially baked tart shells and place back into the oven for 15-20 minutes, until center is set but still jiggles slightly when moved. Cool slightly and then refrigerate throughly before serving. Top with fresh berries or meringue and serve. Makes four individual tarts or one 8-inch tart. Refrigerate leftovers.

Meringue: (optional)

  1. Place egg whites, sweetener, and cream of tartar into a medium heat-safe bowl and set over a small pot of boiling water. Careful not to let the bowl touch the water.
  2. Whisk the egg whites constantly for 3-5 minutes, until mixture is very warm to the touch.
  3. Pour egg whites into the bowl of a stand mixer fitted with the whisk attachment or large mixing bowl. Begin to beat on low for 1 minute and then slowly increase the speed to high. Beat until mixture begins to fluff up and hold stiff peaks, about 4-6 minutes. Careful not to over-beat.
  4. Scoop egg white mixture into a pastry bag fitted with a large round or star tip and pipe designs over the cooled, baked tart. Lightly toast with a kitchen torch.
  • Cook Time: 30 mins
  • Category: Dessert, Gluten-Free

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

You may also enjoy these similar recipes:

Stone Fruit Almond Tart

Stone Fruit Almond Tart | Free of gluten and refined sugar
Raw Citrus Berry Tarts

Raw Citrus Berry Tarts | Free of dairy, gluten, grain, and refined sugar!
S’mores Tart

S'mores Tart | A delicious gluten and dairy-free dessert.

December 1, 2016

S’mores Tart

This tart is inspired by s’mores sandwiches with a graham cracker crust, rich chocolate filling, and toasted marshmallow meringue!

S'mores Tart | A delicious gluten and dairy-free dessert.
This tart, with a graham cracker crust, rich chocolate filling, and a fluffy cloud of toasted marshmallow meringue, is inspired by one of my favorite fire-side treats—s’mores! With the weather getting cooler, there’s nothing we love more than to sit bundled up watching movies by the fire, munching on melty chocolate and gooey marshmallow-y goodness.

Instead of preparing 20+ s’more sandwiches to share with your friends and family, why not make this show stopping dessert?!

S'mores Tart | A delicious gluten and dairy-free dessert.
S'mores Tart | A delicious gluten and dairy-free dessert.
S'mores Tart | A delicious gluten and dairy-free dessert.
S'mores Tart | A delicious gluten and dairy-free dessert. S'mores Tart | A delicious gluten and dairy-free dessert.
S'mores Tart | A delicious gluten and dairy-free dessert.
If you’re a chocolate lover, like me, you seriously must try this tart soon! Please tag me in your pics on social media too.. I love seeing your delicious creations!

Enjoy, friends!

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S’mores Tart


  • Author: Joscelyn Abreu
  • Total Time: 35 mins
  • Yield: 10 servings 1x
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Description

This tart is inspired by s’mores sandwiches with a graham cracker crust, rich chocolate filling, and toasted marshmallow meringue! Perfect dessert to wow your guests!


Ingredients

Scale

Graham Cracker Crust:

  • 1.5 cups graham cracker crumbs (use gluten-free if needed)
  • 3 tablespoons coconut sugar
  • 7 tablespoons melted butter (dairy-free can be used)

Chocolate Filling:

  • 1 1/2 cup full-fat coconut milk (or heavy cream)
  • 10 ounces semi-sweet/milk chocolate, or a combo of both, chopped (use dairy-free if needed)
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 2 large eggs

Marshmallow Meringue:

  • 6 egg whites
  • 1 cup honey (organic cane sugarone !important; margin:0px !important;” /> can also be used or half of each)
  • 1/4 teaspoon cream of tartar

Instructions

Crust:

  1. Preheat oven to 350F. Mix together graham cracker crumbs, sugar, and melted butter until crumbly (can also put into a food processor and pulse until crumbly).
  2. Firmly press the mixture up the sides and bottom of a 10.25″ tart pan. Use the bottom of a glass or measuring cup to press the mixture into the pan (this helps the crust to hold together when slicing.)
  3. Place tart pan onto a baking sheet and pre-bake crust for 10-12 minutes, or until crust.
  4. Let crust cool completely while you prepare the filling.

Filling:

  1. Since there is no added sweetener, use the chocolate that you enjoy eating alone. If you like more sweet chocolate, use milk chocolate or a combo of milk and semi-sweet/bittersweet chocolate. If you like rich, dark chocolate use semi or bittersweet chocolate.
  2. Heat coconut milk in a saucepan over medium-high heat, just until it begins to simmer. Turn off stove and add chocolate, vanilla, and salt to the hot milk. Let chocolate sit in the hot milk for 1-2 minutes and then stir together until chocolate is melted and mixture is creamy. Let cool for several minutes before adding the eggs.
  3. Whisk together eggs in a small bowl. Add a few spoonfuls of chocolate mixture to eggs and mix thoroughly. Add the tempered eggs to the chocolate mixture and blend well.
  4. Pour the chocolate mixture in to the cooled crust and spread evenly across the crust.
  5. Bake for 25 to 35 minutes or until the filling is set but still a little wobbly. Remove to a cooling wrack and cool completely before adding the meringue. Tart can be made the day before and refrigerated until ready to serve. Add the meringue just before serving.

Marshmallow Meringue:

  1. Place egg whites, sweetener, and cream of tartar into a large bowl and set over a pot of boiling water. Careful not to let the bowl touch the water.
  2. Whisk the egg whites constantly for 3-5 minutes, until mixture is very warm to the touch.
  3. Pour egg whites into the bowl of a stand mixer fitted with the whisk attachment or large mixing bowl. Begin to beat on low for 1 minute and then slowly increase the speed to high. Beat until mixture begins to fluff up and hold stiff peaks, about 4-6 minutes. Careful not to over-beat.
  4. Scoop egg white mixture onto the cooled chocolate tart. Swirl and make peaks with the back of a spoon and toast lightly with a kitchen torch. Best if served right away. Refrigerate leftovers in an airtight container. Serves 10-12.
  • Cook Time: 35 mins
  • Category: dessert, gluten-free

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

You may also enjoy these similar recipes:

Gluten-Free Honey Graham Crackers

Gluten and Refined Sugar Free Graham Crackers | Perfect for s'mores & graham cracker crusts!
Stone Fruit Almond Tart

Stone Fruit Almond Tart | Free of gluten and refined sugar
Chocolate Coconut Cream Pie

No-Bake Chocolate Coconut Cream Pie | Full of wholesome ingredients, this delicious pie is vegan and free of dairy, gluten, and grains!

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November 29, 2016

Gluten-Free Icebox Cookies

These delicious gluten-free icebox cookies are the perfect base for your favorite mix-ins. The flavor combinations are endless!

Gluten-Free Icebox Cookies | Refined Sugar Free Shortbread with a Variety of Mix-Ins.A few weeks ago I was invited to participate in a virtual cookie exchange organized by my sweet friend, Rebecca over at DisplacedHousewife, which I thought was just the coolest and most genius idea ever! I mean, when else do you get the opportunity to try sweet treats baked up from a talented baker/friend who lives on the other side of country??

Gluten-Free Icebox Cookies | Refined Sugar Free Shortbread with a Variety of Mix-Ins.Our names were exchanged and we all mailed out our boxes of delicately wrapped cookies right before Thanksgiving, which have been trickling onto everyone’s doorsteps all week long! I was overjoyed with the two wonderful ladies I was paired with! ❤️

I received this sweet antique tin filled with fragrant cardamom-fig cookies and berry granola in the mail from the beautiful Asha over at Food Fashion Party and it just put the biggest smile on my face! I’ve been “Insta” friends with Asha for a long while now, and although we’ve never met in person, receiving these delicious treats that she made in her own kitchen, kind of made me feel like we were neighbors and she had just walked across the yard to bring over a plate of freshly baked treats! You must check out her amazing cookie recipe, along with all of the other mouthwatering dishes on her blog, which is linked below! 

Gluten-Free Icebox Cookies | Refined Sugar Free Shortbread with a Variety of Mix-Ins.
Gluten-Free Icebox Cookies | Refined Sugar Free Shortbread with a Variety of Mix-Ins.I got to send cookies to Traci all the way up in Washington state! Traci is a talented photographer/recipe developer over at Vanilla and Bean, a vegetarian blog full of the most delicious recipes and gorgeous photos…ah, I just admire her so much! 😍 

I was super excited when I got her name…and then I was scared! What was I supposed to make for this talented baker?! I’m always a bit nervous when making treats for people and it usually takes me a bit of time to actually decide on what I’m going to make. I just really want to choose something they’re going to enjoy! It totally doesn’t help when you’re an indecisive person left with the plethora of options under the category “cookie” either, haha!  

Gluten-Free Icebox Cookies | Refined Sugar Free Shortbread with a Variety of Mix-Ins.I decided to make a classic shortbread cookie with a few different mix-ins, that way she’s bound to have at least one flavor she enjoys. I mean, you can’t go wrong with shortbread, right?! 😉 These are simple “slice and bake” shortbread cookies, also referred to as icebox or refrigerator cookies. The cookie dough is shaped into a round log, wrapped in parchment and stored in the refrigerator (freezer for more long term) and can easily be sliced, baked, and served in 15 minutes! It makes the perfect treat to keep on hand for those unexpected visitors, last-minute gift, or a quick dessert. 

Gluten-Free Icebox Cookies | Refined Sugar Free Shortbread with a Variety of Mix-Ins.With Christmas only a month away and all the parties and cookie exchanges to come, having a good solid list of cookie recipes will definitely come in handy—trust me! I’m sooo happy to be teaming up with an amazing group of talented bloggers and bakers to share 18 scrumptious cookie recipes, from shortbreads to crinkles and snickerdoodles, we’ve got you covered in the Christmas cookie department! We’re tagging all of our cookie pics this holiday season with the hashtag #holidaycookieparty2016 across social media too, so please join in on the fun by tagging your cookie creations! 

In the meantime, check out all of these amazing holiday cookie recipes:

Now Forager | Vanilla Bean Marshmallow & Pink Peppercorn Shortbread Cookies

DisplacedHousewife | Chocolate Peppermint Crinkles

Tutti Dolci | Brown Butter Chai Snickerdoodles

The Daley Plate | Romany Creams

Fig & Bleu | Cornmeal & Cherry Shortbreads

Cloudy Kitchen | Anzac Biscuits

The Beach House Kitchen | Double Chocolate Peppermint Sugar Cookies

Vanilla and Bean | Cocoa Nibby Pecan Shortbread Cookies

Chez LaRae | White Rollout Cookies

Husbands That Cook | Apple Cider Snickerdoodles

Rainy Day Bites | Melody Cookies

Bakeritablog | Brown Butter Shortbreads With Dark Chocolate

The Jam Lab | Thandai Shortbread Cookies

Katie Clova | Espresso Caramel Thumbprint Cookies

Food Fashion Party | Stuffed Shortbread Cookies

My Kitchen Love | Chocolate Toffee Shortbread

No Crumbs Left | Peanut Butter Blossoms

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Gluten-Free Icebox Cookies


  • Author: Joscelyn Abreu
  • Total Time: 10 mins
  • Yield: 2 dozen 1x
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Description

These delicious gluten-free shortbread cookies are the perfect base for your favorite mix-ins—dried fruit, nuts, seeds, grated citrus peel—the combinations are endless!


Ingredients

Scale
  • ½ cup unsalted butter, softened (vegan butter or coconut oil can also be use, but cookies may spread a little more)
  • ¼ cup maple syrup
  • 2 cups gluten-free flour blend (I used this blend: 2/3 cup finely ground almond flour, 2/3 cup brown rice flour, & 2/3 cup corn starch) Regular all-purpose flour can also be used.
  • ¼ teaspoon of salt
  • 1 teaspoon vanilla extract
  • optional mix-ins:
  • –zest of 2 lemons + 2–3 tablespoons poppy seeds (to taste)
  • –1/2 cups each coarsely chopped pistachios + dried cranberries
  • –2/3 cups coarsely chopped dried apricots + 2–3 tablespoons fresh lemon thyme (to taste)
  • parchment paper

Instructions

  1. In a large mixing bowl, combine softened butter and maple syrup. Mix until well blended. Add almond flour, brown rice flour, cornstarch, and salt. Blend until well incorporated, about 1-2 minutes, and then mix in vanilla extract. Dough will be thick, but soft and a little tacky.
  2. Stir in optional mixings and mix until thoroughly combined.
  3. Divide the dough onto two large squares of parchment paper. Shape dough into a 6 to 8-inch log. Fold one side of the parchment over the dough and tuck under the log shape. Continue to roll the dough in the parchment, until all the parchment is wrapped around and dough is pretty evenly distributed. Twist each end of the parchment to keep tightly wrapped, like a candy wrapper. Refrigerate logs for several hours, or until completely chilled. This helps the cookies hold their shape.
  4. When ready to bake, preheat oven to 350F. Remove dough from the refrigerator, unwrap, and cut log into ¼-inch slices. Place slices about 2-inches apart onto a parchment paper lined baking sheet. Bake in the preheated oven for 10-12 minutes, or until edges are lightly browned and center is set. The cookies will be pretty light in color. Allow to cool fully before removing from pan. Can be crumbly if handled when they’re hot. Store leftovers in an airtight container for 3-4 days in a cool place.
  5. Alternatively, you can roll chilled dough out to about ¼-inch thick (I recommend rolling between two pieces of parchment paper to keep dough from sticking to the rolling pin) and use cookie cutters to cut out shapes. Place shaped cookies onto a parchment paper lined baking sheet and bake for 10-12 minutes, or until edges of cookies are lightly browned.
  • Cook Time: 10 mins
  • Category: Dessert, Gluten-Free

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

You may also enjoy these similar recipes: 

Coconut Sugar Chocolate Chip Cookies

Coconut Sugar Chocolate Chip Cookies | Includes gluten-free, vegan/paleo, and gift in a jar options.
Vegan Chocolate Chip Muffins

Vegan Chocolate Chip Muffins | Made with coconut sugar and free of gluten, grains, dairy, and eggs.
Gluten-Free Salted Tahini Chocolate Chip Cookies

Salted Tahini Chocolate Chip Cookies | Gluten and refined sugar free!

October 27, 2016

Pumpkin Crepe Cake with Maple Candied Pecans

Pumpkin Crepe Cake with Spiced Coconut Cream and Maple Candied Pecans | Free of gluten, dairy, and refined sugar.November is just around the corner and I’m getting my fill of fall flavors, even though it’s still 80 degrees outside. I’m wrapped in a blanket with my hot cup of coffee in my air-conditioned living room with the blinds pulled open so that I can see the colorful forest which lines my backyard.

It may not feel like fall, but at least it can taste like it. Autumn vegetable soup, apple bread, and pumpkin pancakes are just a few of the dishes we’ve been enjoying this season.  

Pumpkin Crepe Cake with Spiced Coconut Cream and Maple Candied Pecans | Free of gluten, dairy, and refined sugar.
Pumpkin Crepe Cake with Spiced Coconut Cream and Maple Candied Pecans | Free of gluten, dairy, and refined sugar.I recently broke down and bought a crepe pan. We love making crepes, but my cast iron pan doesn’t always make them perfectly round. Although crepes take a little more time since they are made one at a time, they’re so thin and each one only takes a few seconds to cook. You can make several in the same amount of time it would take to make one waffle. Plus, the soft, chewy texture just can’t be beat. 

Pumpkin Crepe Cake with Spiced Coconut Cream and Maple Candied Pecans | Free of gluten, dairy, and refined sugar.I decided to break in my crepe pan by making a crepe cake—layers upon layers of crepes stacked together with a sweet filling in between. I chose pumpkin to flavor the cake, because, well, do I really need a reason? 

Pumpkin Crepe Cake with Spiced Coconut Cream and Maple Candied Pecans | Free of gluten, dairy, and refined sugar.
Pumpkin Crepe Cake with Pumpkin Butter and Maple Candied Pecans | Free of gluten, dairy, and refined sugar.Pumpkin crepes filled with pumpkin butter and topped with spiced coconut cream and maple glazed pecans, you guys, this cake screams fall! I hope you give it a try!

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Pumpkin Crepe Cake with Spiced Coconut Cream and Maple Candied Pecans


  • Author: Joscelyn Abreu
  • Yield: 10 servings 1x
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Description

Pumpkin crepe cake filled with pumpkin butter and topped with coconut cream and maple candied pecans. Free of gluten, dairy, and refined sugar.


Ingredients

Scale

Crepes:

  • 2 cups gluten-free baking flour or all-purpose flour
  • 6 eggs
  • 2 cups almond milk or other milk of choice, a splash more may be needed to thin the batter
  • 1/4 cup maple syrup or coconut sugar
  • 3/4 cup pumpkin puree
  • 3/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt

Pumpkin Butter: (Can also use store-bought)

  • 3 cups pumpkin puree (about 1 whole 15 oz. can plus remainder of can from crepes. Can also use homemade puree)
  • 1/2 – 1 cup maple syrup or coconut sugar, to taste
  • 1 tablespoon butter (dairy-free can be used)
  • 1/4 – 1/2 teaspoon pumpkin pie spice or cinnamon

Coconut Whipped Cream:

  • 1–2 cans full-fat coconut milk or coconut cream, refrigerated overnight and any liquid drained
  • 1–3 tablespoons honey or maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon or pumpkin pie spice, optional (can sprinkle it on top of the final cake instead)

Maple Glazed Pecans:

  • 1/2 cup pecans (whole or chopped)
  • 1–2 tablespoons maple syrup, enough to coat the nuts
  • pinch of salt

Instructions

Crepes:

  1. Place flour, eggs, milk, sweetener, puree, and spices into a blender. Blend for 10-15 seconds, until thoroughly blended, scraping the sides midway, if needed. Let batter rest for 5-10 minutes or so, until the bubbles dissipate.
  2. Lightly grease the bottom of a crepe pan or large nonstick skillet and place on the stove over medium heat. Pour a few tablespoons of batter into the pan to and swirl around to spread into a large circle. Batter should be thin enough to spread easily. Add a splash more milk, if necessary. Crepes should be thin; a light coating on the pan.
  3. Cook for 30-45 seconds, carefully flip and cook for a few seconds more on the other side. Remove to a cooling rack and let cool before stacking so they don’t stick. Repeat with remaining batter. Should make about 2 dozen crepes.

Pumpkin Butter:

  1. Place puree, maple syrup, butter, and spice into a medium saucepan over medium heat. Stir often until mixture is smooth. Adjust seasonings and sweetener to suit your taste. This butter serves as the frosting, so it should be slightly sweet.

Coconut Whipped Cream:

  1. Open the refrigerated can of coconut milk/cream and scoop out firm coconut cream, discarding any liquid. Place coconut cream into a large mixing bowl along with the sweetener, vanilla, and spice (if using) and beat until fluffy. Refrigerate until needed.

Maple Glazed Pecans:

  1. Stir pecans and maple syrup together in a small saucepan over medium heat until syrup begins to thicken and coat the pecans, 3-5 minutes. Syrup will continue to firm when cool, so remove from the heat just as soon as it begins to coat the nuts.

Putting it Together:

  1. Place a crepe onto a cake plate or serving platter and spread on a thin layer of pumpkin butter. Repeat with remaining crepes. Top the stack of crepes with coconut cream, a sprinkle of pumpkin pie spice, and the candied pecans. Store leftovers in an airtight container in the refrigerator for 3-4 days. Makes about 10 servings.
  • Category: Dessert, Gluten-Free

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

This post may contain affiliate links. If you click on a link and purchase an item, I may receive a small commission on your purchase. It doesn’t affect the cost of the product at all and gives me the ability to pay for and maintain this blog. I never link to products I wouldn’t use myself. Thank you so much for your support! 

 

October 4, 2016

Pear & Almond Bundt Cake with Coconut Sugar Caramel

This pear & almond bundt cake with coconut sugar caramel is moist and delicious. It’s also free of gluten, dairy, and refined sugar!

Pear & Almond Bundt Cake with Coconut Sugar Caramel | Free of gluten, dairy, and refined sugar!Even though fall has technically been around for the last couple of weeks, it really starts to feel official in October. Earthy colored leaves have begun falling, stores are filled with autumnal decor, and pumpkins & gourds are out in all their glory. Although I haven’t thoroughly gotten over the passing of summer, the return of warm, delicious fall flavors are quickly reviving my love for this season.

Pear & Almond Bundt Cake with Coconut Sugar Caramel | Free of gluten, dairy, and refined sugar!
Newfound recipes for soups, stews, and spiced desserts fuel my excitement each time I head to the grocery store. I love wandering through the produce section to see what yummy fruits & veggies the new season has brought. I usually pass the colorful row of pears in the produce section and long to bake with them. As much I enjoy this sweet fruit, my family feels the opposite. Apple-y desserts usually trump my pear-filled suggestions three-to-one.

Pear & Almond Bundt Cake with Coconut Sugar Caramel | Free of gluten, dairy, and refined sugar!But since I am the one who usually does the baking, I decided to make what I wanted for a change. I figured if my family turns up their noses to this dessert, then that just means more for me. 🙂

Pear & Almond Bundt Cake with Coconut Sugar Caramel | Free of gluten, dairy, and refined sugar!
Pear & Almond Bundt Cake with Coconut Sugar Caramel | Free of gluten, dairy, and refined sugar!
Pear & Almond Bundt Cake with Coconut Sugar Caramel | Free of gluten, dairy, and refined sugar!I should’ve known no dessert is safe in my house. I guess the aroma of the cake baking and caramel cooking whet their appetite enough for them not to care what fruit was used…I probably could’ve even snuck some veggies in there and they wouldn’t have minded. 

I’ll have to remember that for next time. 😉

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Pear & Almond Bundt Cake with Coconut Sugar Caramel


  • Author: Joscelyn Abreu
  • Total Time: 1 hour
  • Yield: 12 servings 1x
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Description

A moist and delicious gluten-free bundt cake with warm spices, juicy pears, and topped with a coconut sugar caramel. Free of refined sugars and can be easily adapted to be dairy free as well.


Ingredients

Scale

Pear & Almond Cake:

  • 1 1/2 cups gluten-free all-purpose flour (I used Bob’s Red Mill Gluten-Free 1-to-1 Baking Flourone !important; margin:0px !important;” />)
  • 1 1/2 cups finely ground Almond Flour (pulse in a food-processor if not finely ground)
  • 2 teaspoons gluten-free Baking Powder
  • 2 teaspoons Cinnamon
  • 1 teaspoon salt
  • 1 teaspoon Xanthan Gum (optional, but helps cake hold together better)
  • 1⁄2 teaspoon ground Ginger
  • 1/2 cup unsalted butter, softened (can use dairy-free butter)
  • 1 1/3 cup Coconut Sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2/3 cup milk (I used almond milk, but any milk will do)
  • coconut sugar caramel, for drizzling
  • 2 cups (about 2–3 large) firm pears, peeled, cored, and chopped (I used red pears. Apples can be used instead)

Coconut Sugar Caramel:

  • 2 tablespoons butter (non-dairy works) or coconut oil
  • ½ cup Coconut Sugar
  • 2 tablespoons Maple Syrup
  • 1 teaspoon vanilla extract
  • pinch of salt, optional
  • 1–2 teaspoons almond milk or canned coconut milk, if needed (to thin the caramel for drizzling)

Instructions

Cake:

  1. Preheat oven to 325F. Grease a regular sized bundt pan or two smaller bundt pans. Loaf pans will also work. I found my pan at a local antique store. It’s technically a steamed pudding pan similar to this one on Amazon.
  2. In a large bowl, blend together flours, baking powder, cinnamon, salt, xanthan gum, and ginger. Set aside.
  3. Some of my pears had thin skin, so I left the skin on those, but you can peel them all if it’s your preference. Chop pears about the same size for even baking and set aside.
  4. In a mixing bowl, beat butter until creamy. Add sugar and beat until the sugar is well incorporated and mixture is fluffy. Add eggs one at a time and beat until creamy. Mix in vanilla and then add half the flour mixture. Slowly pour in the milk and then add the other half of the flour mixture. Stop and scrape down the sides and the bottom of the bowl to make sure everything mixes evenly. Stir in pears.
  5. Pour batter into prepared pans (careful not to over-fill as this cake does rise.)
  6. Place pans onto a baking sheet and into the preheated oven on the middle rack.
  7. Bake 50-60 minutes or until cake has risen and center is set. Times will vary depending on the pan used so keep a close eye and try not to over-bake.
  8. Remove from the oven and let cool in the pan 10-15 minutes before turning out onto a wire rack to cool completely.
  9. Top with caramel and serve. Store leftovers in a sealed container in a cool place for 1-2 days or in the refrigerator for 4-5 days.

Caramel:

  1. Place butter/coconut oil, coconut sugar, maple syrup and 1 teaspoon of milk into a small sauce pan and place over medium-low heat. Stir often until sugar begins to dissolve and mixture thickens slightly and begins to bubble. Add vanilla extract and salt, stirring well. It should get thick enough to coat the back of a spoon. If caramel gets too thick, you can stir in a little more milk. Add only a little because too much milk will make it very liquidy.
  2. Keep in mind that caramel will thicken as it cools so make this close to the end. If caramel cools and gets too thick, you can place it into the microwave for 5-10 seconds to make it a drizzle-able again.
  • Cook Time: 60 mins
  • Category: dessert, gluten-free

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

You may also enjoy these similar recipes:

Chai-Spiced with Fresh Figs and Caramel

Chai-Spiced Cake with Fresh Figs and Caramel | Free of gluten and refined sugar
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Easy Raw Caramel Apples | Made with healthy ingredients. Paleo and Vegan Friendly!
Chocolate Earl Grey Cake with Lavender Ganache

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This post contains affiliate links. If you click on a link and purchase an item, I may receive a small commission on your purchase. It doesn’t affect the cost of the product at all and gives me the ability to pay for and maintain this blog. I never link to products I wouldn’t use myself. Thank you so much for your support! 

September 29, 2016

Gluten-Free Salted Tahini Chocolate Chip Cookies

These gluten-free salted tahini chocolate chip cookies are refined sugar free and yet perfectly chewy and delicious! According to my picky kids, they taste a lot like regular chocolate chip cookies! 

Salted Tahini Chocolate Chip Cookies | Gluten and refined sugar free!

I think we’ve already gathered that I loooove dessert. The majority of the recipes on this blog are probably sweet treats, (#sorrynotsorry 😉 but at least they’re all made with unrefined sweeteners!) and chocolate chip cookies have to be up there near the top of the list of one of my faves…especially when they’re warm and gooey, fresh from the oven!

Salted Tahini Chocolate Chip Cookies | Gluten and refined sugar free!

I had a few jars of delicious tahini I had gotten from Seed + Mill that I wanted to use, but instead of just making a bunch of hummus, I wanted to try it in a dessert. There are a lot of creative ideas out there, but since my kids aren’t typically fond of the strong flavor of tahini, I decided to use it in a way I knew they would enjoy it—in chocolate chip cookies!

Salted Tahini Chocolate Chip Cookies | Gluten and refined sugar free!
Salted Tahini Chocolate Chip Cookies | Gluten and refined sugar free!

Boy, was that a great idea! They seriously attacked these as soon as I was done taking photos and didn’t even mind the subtle nutty hint of tahini, which actually enhanced the flavor of the cookies overall in my opinion. Using a quality tahini is key though. If it’s not good enough to eat with a spoon, don’t add it to the dough. Trust me. I made a batch using a cheap store brand and unfortunately the bitter after taste carried through to the finished product. 🙁

Salted Tahini Chocolate Chip Cookies | Gluten and refined sugar free!Salted Tahini Chocolate Chip Cookies | Gluten and refined sugar free!

Refrigerating these cookies is an important step as well. It chills the butter, which helps the cookies to stay thick and chewy when baking. It also softens the flour a bit so the grainy texture that gluten-free flours are infamous for was almost nonexistent after chilling the dough overnight. 

Finally, a pinch of flaked sea salt took these over the top—Salt and chocolate chip cookies are like a match made in heaven! Especially when paired with a big glass of almond milk! Mmmm…so good! 😋 Enjoy, friends!

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Gluten-Free Salted Tahini Chocolate Chip Cookies


  • Author: Joscelyn Abreu
  • Total Time: 12 mins
  • Yield: 1 1/2 dozen 1x
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Description

Chewy chocolate chip cookies that are free of gluten and refined sugar! A hint of tahini make these cookies a little extra special!


Ingredients

Scale
  • 2 cups Brown Rice Flour (superfine for less gritty texture. Can also use a gf flour blend)
  • 1/4 cup Cornstarch
  • 2 tablespoons Tapioca Flour
  • 1 teaspoon Xanthan Gum
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup quality tahini
  • 1/4 cup Maple Syrup
  • 1 cup Coconut Sugar
  • 1 whole egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons water, if needed
  • 6 oz (about 1 cup) chopped Dark Chocolate or semi-sweet chocolate chips
  • Flaked Sea Salt for sprinkling, optional

Instructions

  1. In a bowl, blend together flours, xanthan gum, salt, and baking soda. Set aside.
  2. Place melted butter, tahini, coconut sugar, and maple syrup into a mixing bowl and beat until thoroughly combined. Add egg, yolk, and vanilla and beat until batter is smooth. If dough is too thick, mix in a couple of tablespoons of water until incorporated.
  3. Stir in chopped chocolate until evenly distributed.
  4. Refrigerate cookie dough until firm, at least 1-2 hours or overnight.
  5. After dough has chilled, preheat oven to 375F.
  6. Line a cookie sheet with parchment paper and scoop dough out by the rounded tablespoons (I also like to use 1/4 cup for larger cookies) placing 2-3 inches apart. Flatten slightly and top each with a pinch of flaked sea salt.
  7. Place pan onto the middle rack in the preheated oven and bake for 12-14 minutes, until cookies are golden brown and center is set.
  8. Let cool slightly on the pan before transferring cookies to a rack to cool completely. Store leftovers in an airtight container for up 2-3 days.
  9. Adaptation of this recipe from Alton Brown.
  • Cook Time: 12 mins
  • Category: Dessert, Gluten-Free

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

You may also enjoy these similar recipes:

Coconut Sugar Chocolate Chip Cookies

Coconut Sugar Chocolate Chip Cookies

Salted Chocolate Mocha Cupcakes

Salted Chocolate Mocha Cupcakes | Vegan friendly. Gluten, dairy, & refined sugar free.

Chocolate Chip Coconut Oat Bars

Chocolate Chip Coconut Oat Bars | Gluten, dairy, and refined sugar free.

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Hello! My name is Joscelyn and I love to share recipes that are healthy and delicious. Many of them are also free of dairy, gluten, and refined sugar! Pick out a recipe and let's get cooking! Read More…

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Posts may contain affiliate links. If you click on a link and purchase an item, I may receive a small commission on your purchase. It doesn’t affect the cost of the product at all and gives me the ability to pay for and maintain this blog. I never link to products I wouldn’t use myself. Thank you so much for your support!

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