When you have Celiac’s Disease or are gluten intolerant, eating can be more of a hassle than a pleasure. It can be an everyday challenge to prepare meals, get proper nutrition, and avoid the allergen. You certainly deserve a sweet treat every now and then! Below are four fun, easy desserts that will satisfy those cravings for something sweet while avoiding gluten and enjoying some favorite childhood candies.
2 – 6 ounce packages of strawberry jello
4 cups water
1 cup frozen strawberries
2 – 8 ounce containers of frozen whipped topping
1 package of Albanese white strawberry-banana gummi bears or peach rings
Combine the jello mix with 2 cups of boiling water, mix well. Once the jello has dissolved, stir in 2 cups of cold water. Refrigerate to chill and begin to set. Before the jello is completely firm, stir in the strawberries and one package of whipped topping. Scoop into individual clear serving cups and refrigerate until firm. Just before serving, add a dollop of thawed whipped topping and top with either a strawberry-banana gummi bear or a peach. Either flavor will give you a taste of summer time!
1 cup (2 sticks) unsalted butter, cut into pieces
¼ cup unsweetened cocoa powder, plus more for the pan
1 ¼ cups heavy cream
8 ounces bittersweet chocolate, chopped
5 large eggs
1 cup granulated sugar
½ cup crème fraîche or sour cream
¼ cup confectioners’ sugar, plus more for dusting
1 package Just Born Hot Tamales Cinnamon
Heat oven to 350° F. Line a muffin tin with cupcake liners. In a medium saucepan, heat the butter with ¼ cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat. In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder. Whisk in the chocolate mixture until smooth. Pour the batter into the cupcake liners and bake until puffed and set, 15-18 minutes. While the cupcakes are cooling, use an electric mixer to beat the remaining 1 cup of heavy cream with the crème fraîche and confectioners’ sugar until soft peaks form. Ice the cupcakes with the whipped cream mixture, and add one to two cinnamon tamales to garnish each cupcake. The little bit of heat along with the chocolate of the cake will tantalize your tastebuds!
(A favorite with the younger gluten free-gang)
3 ripe avocados (peeled, pitted, and cubed)
½ cup unsweetened cocoa powder
½ cup maple syrup
1 teaspoon lemon juice
2 teaspoons vanilla extract
1 pinch salt
1 tablespoon water, or as needed
1 container of frozen whipped topping, thawed
One package Albanese sour neon worms
Place the first six ingredients (everything but the water, whipped topping, and gummy worms) in the food processor. Blend until smooth and creamy, and then add the water, one tablespoon at a time, until you reach your desired consistency. Spoon into individual clear cups and chill. Before serving, top with whipped topping and a sour neon worm or two. Dig in!
Ocean Jello Cups or Easter Jelly Bean Jello Cups
(another fave for the little ones)
One package blue raspberry (ocean cups) or lime jello (easter cups) mix
Water according to package
Frozen whipped topping
Fini Sour Gummy Octopus or Albanese sour gummi bears (for the ocean cups)
Gimbal’s 41 flavor gourmet jelly beans or gourmet sour jelly beans (for the Easter Cups)
Prepare the jello according to the package. Pour into individual clear cups and refrigerate until firm. For the ocean cups, top with whipped topping, a gummy octopus or two gummy bears, and a toothpick umbrella for some beachy, summer fun. For the Easter cups, use the lime jello, top with whipped topping and your choice of jellybeans. It will look like the Easter Bunny made them himself.
Just because you are gluten-free doesn’t have to mean you have miss out on your favorites or can’t enjoy a tasty treat every now and then. Enjoy the recipes above when you are craving something sweet and share with others that eating gluten-free can be delicious!