The Gluten Free Chef’s Top 10 Strawberry Dessert Recipes | Recipe Roundup

I originally intended this post to go live yesterday just in time for the Fourth of July. Naturally, a fatigue flare got the best of my plans and I decided to take the day to rest.

As a chronically ill entrepreneur and content creator knowing how and when to turn off my work is a constant challenge; and even though I’m technically on vacation, my mind is always on overdrive thinking up articles, blog posts, and recipes to share here on theglutenfreechefblog.

But I digress

If you’ve follow me on Facebook and Instagram you’d know that over the last week (or so) I’ve been sharing my favorite strawberry recipes from the past. I’ve long had an affinity for strawberries but didn’t realize how many are actually here on the blog. So, I’ve decided to round up ten of my favorite strawberry dessert recipes.

The Gluten Free Chef’s Top 10 Strawberry Dessert Recipes

Dark Cherry Crumble I

Roasted Strawberry & Dark Cherry Crumble


Strawberry Buttermilk Pie

stovetop strawberry jam final

Simple Strawberry Stovetop Jam

Strawberry Lemonade

Maple+Pecan+Granola+500

Strawberry Almond Granola

Strawberry Pie


Strawberry Frozen Yogurt

Strawberry Watermelon Slush


Strawberry Watermelon Sorbet


Roasted Beet Strawberry Sorbet

Twelve Days of Gluten Free Cookies | Egg Nog Chocolate Chip Cookies (Day 12)

And we made it! The 12th day of Twelve Days of Gluten Free Cookies 2017. On this 12th day I’ve left the inspiration to the Brown Eyed Baker with these Dark Chocolate Chunk Eggnog Cookies. This post is from 2013 and these cookies are just as amazing now as they were then. These cookies are light and moist in the center with crispy edges just as I like them. The eggnog flavor is subtle but perfectly enhances this chocolate chip cookie.

Dark Chocolate Chunk Eggnog Cookies

Ingredients

1 cup + 2 tablespoons gluten free all purpose flour

1/2 cup + 2 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon salt + 1/4 teaspoon nutmeg
6 tablespoons earth balance
1/4 cup Silk “Nog”
1 egg yolk
1/2 teaspoon vanilla extract
1 cup Enjoylife Mega Chocolate Chunks

Preparation

  1. Preheat oven to 300 degrees F. Line a baking sheet with a silpat
  2. In a small bowl, whisk together the flour, baking powder and salt; set aside.
    Using an electric mixer, beat the earth balance and sugar on medium speed until light and fluffy, about 3 minutes.
  3. Scrape the sides of the bowl and add the eggnog, egg yolk, vanilla extract and nutmeg; continue beating on medium speed until completely combined, about 2 minutes.
  4. Reduce the mixer speed to low, add the dry ingredients and beat until just combined.
  5. Using a rubber spatula, fold in the chocolate chunks.
  6. Using a small or medium cookie scoop (1 or 2 tablespoons), drop dough onto the prepared baking sheets, spacing them 2 inches apart.
  7. Bake from 20 to 25 minutes (longer for larger cookies), or until the edges are set and the centers spring back when touched lightly.
  8. Remove from oven and, using a spatula, transfer the cookies to a wire rack to cool completely.

Photo credit: Brown Eyed Baker

Twelve Days of Gluten Free Cookies | Hazelnut Almond Graham Crackers (Day 11)

What better way to spend the day before Christmas than to make your own from scratch graham crackers. These Hazelnut Almond Graham Crackers are the bees knees and perfect by themselves, as a crust (for cheesecake), or stuffed with chocolate and marshmallows for smores.

Hazelnut Almond Graham Crackers

Ingredients

1/2 cup butter, room temperature
1/2 cup packed dark brown sugar
1/3 cup honey
1 teaspoon pure vanilla extract
1/2 cup almond milk

1 1/2 cup hazelnut meal
1 cup almond meal
1 cup potato flour
1/4 teaspoon baking soda and 1/2 teaspoon cinnamon

Preparation

  1. Sift together dry ingredients. Set aside
  2. In a food processor cream together butter, brown sugar, and honey. Sift in dry ingredients alternating with almond milk and pure vanilla until fully combined.Dough will be wet.
  3. Transfer to plastic wrap, cover and refrigerate overnight.
  4. Divide dough, roll out on a rice floured surface and cut into rectangles using a knife.
  5. Bake 12-13 minutes until brown on edges. Allow to cool completely before pulsing to use for crust.

Photo credit: Cheap Recipe Blog

Twelve Days of Gluten Free Cookies | Vegan Banana Chocolate Chip Oatmeal Raisin Cookies (Day 7)

Vegans unite. We couldn’t have a Twelve Days of Gluten Free Cookies 2016 without a vegan cookie. I created this recipe in 2013 and nearly forgot about it until I was browsing through my recipe collection. These cookies are not only vegan but super healthy and perfect for those watching their sugar intake as they are sweetened with pure maple syrup. How sweet it is.

Vegans unite.

Vegan Banana Chocolate Chip Oatmeal Raisin Cookies

Ingredients

4 mashed super ripe bananas
1/3 cup apple sauce
1 teaspoon pure vanilla extract
1/8 teaspoon stevia extract or one packet dry stevia
2 tablespoons pure honey
2 tablespoons pure maple syrup
1/4 cup almond milk or other non-dairy
2 cups gluten free rolled oats
1/3 cup tapioca starch
1 teaspoon ground cinnamon
1/3 cup fine coconut flakes
1/2 cup golden raisins
1/4 cup dairy free chocolate chips (optional)

Preparation

Pre-heat oven to 350 degrees.

  1. Meanwhile in a medium bowl combine mashed bananas, apple sauce, almond milk, vanilla, stevia, honey, maple syrup, and cinnamon.
  2. Mix well. Using a small processor pulse one cup of oat until fine. Add to bowl. Mix in second cup of oats and tapioca starch.
  3. Add flour mixture, coconut flakes, golden raisins, and chocolate chips to wet banana mixture.
  4. Drop by rounded spoonfuls on a greased cookie sheet for 15-20 minutes. Let cookies set for 2-3 minutes then move to a wire wrack to cool completely.

 

Twelve Days of Gluten Free Cookies | Peanut Butter Oatmeal Chocolate Chip Cookies (Day 6)

Finally a new recipe to the Twelve Days of Gluten Free Cookies fold. These newly minted cookies are literally the best recipe that I created this year. Already a fan favorite; these babies have already been baked in double and triple batches and the best part…the folks that love them the most are not gluten free. Thee cookies are a loaded version of a oatmeal raisin cookie and just one is enough to convert any naysayer.

These newly minted cookies are literally the best recipe that I created this year.

Peanut Butter Oatmeal Chocolate Chip Cookies

Ingredients

1 1/2 cup smooth peanut butter
1 cup packed brown sugar
1 cup granulated sugar
pinch of sea salt
1/2 cup unsalted butter (1 stick) softened
3 large eggs
1 tablespoon vanilla extract
4 1/2 cups gluten free quick oats,
2 teaspoons baking soda
1 cup dairy free chocolate chips (preferably Enjoy life brand)
1/2 cup shredded coconut
1/2 cup golden raisins

Preparation

  1.  Preheat oven to 350 degrees. Mix oats and baking soda in small bowl. Set aside
  2. In a stand mixer combine brown sugar, cane sugar, vanilla, and butter. Blend in peanut butter then eggs one at a time.
  3. Fold in chocolate chips, coconut, and golden raisins using a spatula. Cover bowl with plastic wrap and chill cookie dough for at least 30 minutes.
  4. Remove from chiller and using a icecream scoop, scoop cookies on to a silpat lined cookie sheet. Sprinkle each with sea salt. Bake for 11 minutes. Take out of oven allow to cool for 5 minutes then transfer to wire rack to cool completely.
  5. Makes about three dozen. (Recipe can be halved)

Cast Iron Apple Crisp w/ Whipped ProYo Vanilla Bean Frozen Yogurt & Granola Oat Topping

All creatives know that inspiration often comes to you when you least expect it and when it does, you run with it. Writing is no exception to this rule and my recent recipe development session saw me dust out my years old Apple Crisp recipe and update it for two people using the cast iron skillet.

If you’ve been following me for any length of time, then you know that I love a good seasoned cast ironed skillet nearly as much as I love the slow cooker. But instead of making this post about all the reasons why you need to have several cast irons skillets in your kitchen repertoire, I’ll rave about the ProYo Vanilla Bean High Protein Frozen Yogurt that was the real source of inspiration for this recipe revisit.

ProYo makes an amazing ice cream substitute and when it’s whipped using an electric mixer like I did for this recipe, the end result may become even more divine than your typical ala mode. Thank you ProYo for inspiring not one but two recipes in less than 24 hours.

Cast Iron Apple Crisp w/ Whipped ProYo Vanilla Bean High Protein Frozen Yogurt

Ingredients

  • 3 Honey Crisp apples, peeled, cored, and chopped
    1/3 cup water
    2 tablespoons lemon juice
  • 1 teaspoon lime juice
  • ¼ cup brown sugar
  • ¼ cup cane sugar
    1 tablespoon pure vanilla extract
    2 teaspoons cinnamon

oat crumb topping

¼ cup unsweetened coconut flakes
¼ cup gluten-free oats or granola
¼ cup cornstarch
2 tablespoons cane sugar
¼ cup brown sugar
1 teaspoon baking powder
½ teaspoon salt
4 tablespoons Earth Balance, cold

Preparation

  1. Preheat oven to 400° F.
  2. Remove two (4oz) tubes of ProYo Vanilla Bean and as to a small bowl. Whip for 2-3 minutes using a hand mixer until fluffy. Add to freezer.
  3. In a food processor, pulse all ingredients for crumb topping, and transfer to a small mixing bowl. Set aside.
  4. In a medium mixing bowl, add apples, water, lemon juice, lime juice, brown sugar, cane sugar, vanilla, and cinnamon. Mix ingredients well.
  5. Divide apple filling into a seasoned 6-8 inch cast iron skillet
  6. Top filling with crumb topping, and place in oven for 20–25 minutes until top is golden and filling is bubbly.
  7. Allow to cool for at least 10 minutes before serving à la mode.

Banana Almond Butter Protein Smoothie featuring ProYo Dutch Chocolate High Protein Frozen Yogurt

The snow’s coming down. I’m watching it fall

The snow’s coming down. I’m watching it fall. Yep! Old Man Winter is officially here in Upstate, NY and what better way to start the day (and unofficial start of winter) than with a cool, creamy, high protein “almond butter” smoothie. And this isn’t any regular smoothie. This is a high protein smoothie featuring ProYo’s Dutch Chocolate High Protein Frozen Yogurt.

This is the perfect breakfast to start even the coldest of days and filled with 20+ grams of protein, banana, Justin’s Almond Butter and Blue Diamond Unsweetened Almond Breeze it’ll keep you full and powered until your morning pick me up. Get into my exclusive recipe below, be sure to come back tomorrow for another ProYo inspired dessert recipe and last but not least, head over to www.proyos.com to learn where you can purchase your very own ProYo’s high protein frozen yogurt.

 

Banana Almond Butter Protein Smoothie featuring ProYo Dutch Chocolate High Protein Frozen Yogurt

Ingredients

¾ cups Blue Diamond Unsweetened Almond Breeze
1 4 oz tube ProYo Dutch Chocolate High Protein Frozen Yogurt *
2 teaspoons Justin’s Almond Butter
1 teaspoon raw honey + 1 pinch of sea salt
1 medium frozen banana, peeled and cut into 6 pieces

Preparation

  1. Add all ingredients into a blender in the order listed and process until smooth
  2. Add more liquid if needed to blend. Transfer to a serving glass with ice.
  3. Serve immediately.

* Can be substituted with ProYo’s Banana Vanilla High Protein Frozen Yogurt and for an added treat add in blueberries and strawberries for a PB & J flavor. 🙂