Dessert Recipes | Best Bet Diet Cookbook

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Gluten-Free Apple Crumble

SERVES 6-8

Ingredients

5 cups Granny Smith apples, sliced
2 cups gluten-free flour mix
¾ teaspoon xanthan gum (omit if your flour mix already contains it)
1/2 cup packed light brown sugar
⅓ cup granulated sugar
¼ teaspoon ginger
¼ teaspoon ground cinnamon
¼ teaspoon nutmeg
⅓ cup dairy-free margarine
¼ cup chopped nuts (optional)
Dairy-free whipping cream or dairy-free ice cream (optional)

Steps

Preheat oven to 375ºF.
Place apple slices in greased 8-inch by 8-inch square baking dish. Stir in the granulated sugar.
To prepare the crumble topping. In a medium-sized bowl, place the flour, xanthan gum, brown sugar, cinnamon, nutmeg and ginger.
Cut in margarine until the mixture resembles coarse crumble.
Stir in nuts if using.
Sprinkle crumble over fruit.
Bake in 375ºF oven for 30–35 minutes or until fruit is tender and topping is golden.
If desired, serve warm with dairy free vanilla ice cream or coconut whipping cream.

Fruit Cocktail in Pineapple Shells

SERVES 6-8

Ingredients

1 large fresh pineapple
5 seedless mandarin oranges, peeled and sectioned (reserve juice)
3 kiwifruits, peeled and cubed
3 cups whole strawberries, washed, hulled and cut in halves or quarters
1 cup each green, purple and red grapes, washed and left whole

Steps

Cut pineapple in half lengthwise right through stalk.
In a large bowl, add all the fruit.
Scoop pineapple out, adding juice and pineapple to bowl, discarding core. Mix all fruit well.
Arrange pineapple halves on serving plate, top and tail fashion. Put as much fruit into shells as they will take.
Serve remaining fruit and juice in a serving bowl.
If making in advance, leave the fruit salad in a bowl in the refrigerator until required. Put fruit into pineapple shells when ready to serve.

Peach Almond Delight

SERVES 2

Ingredients

3 fresh peaches
4 oz slivered almonds
2 tablespoons dates, diced
1 teaspoon cinnamon
½ teaspoon natural vanilla extract
½ cup water

Steps

Wash the peaches and cut each into eight sections.
Mix with the almonds and dates.
Drizzle with vanilla and sprinkle cinnamon on top.

Paleo Pumpkin Squares

MAKES 16–20

Ingredients

1 cup canned pumpkin puree
⅓ cup pure maple syrup (or honey)
4 large eggs
2 cups almond flour
¼ teaspoon sea salt
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves

Steps

Preheat oven to 350°F.
In a food processor combine pumpkin, maple syrup, and eggs.
Blend for 2 minutes.
Blend dry ingredients into wet ingredients until well blended.
Pour batter into a 8 x 11 baking dish greased with oil.
Bake for 35–40 minutes.
Let cool for 15 minutes.
Cut into squares.

Banana Chocolate Chip Muffins

MAKES 12

Ingredients

2 cups gluten-free baking flour
1½ teaspoons gluten-free baking soda
1 teaspoon gluten-free baking powder
1 teaspoon xanthan gum
⅓ cup canola oil
1 egg (or replacer)
⅔ cup coconut milk (or other alternative)
1 teaspoon vinegar
3 ripe bananas
½ cup honey
½ cup apple sauce
1 teaspoon vanilla extract
1 cup dairy-free chocolate chips and/or nuts (optional)

Steps

Preheat oven to 350°F.
Mix flour, baking soda, baking powder, xanthan gum ingredients in medium size bowl.
Mix coconut milk (or other milk alternative i.e. almond or rice milk) and vinegar in separate bowl and set aside.
Mash bananas until almost smooth and set aside.
In a large bowl, beat oil and egg together.
Mix in honey, apple sauce and vanilla.
Add mashed bananas and milk mixture and stir well.
Add half the dry mixture to wet ingredients and stir well.
Stir in remaining dry mixture.
Add in dairy-free chocolate chips and/or nuts if desired.
Line muffin tin with baking cups and fill each ⅔ full with batter. Should make 12 large or 24 mini muffins.
Bake at 350°F for 17–20 minutes. Tops should be light brown.

Berry Citrus Horizon

SERVES 3

Ingredients

1 cup fresh strawberries
1 cup fresh blueberries
½ tangerine, sectioned
1 tablespoon orange juice
1 teaspoon natural vanilla extract
Ground nutmeg
Fresh mint for garnish

Steps

Mix the strawberries, blueberries, and tangerine sections in a bowl.
Add orange juice and vanilla and stir.
Sprinkle with nutmeg.
Serve chilled and garnished with mint.

Cantaloupe Stuffed with Blackberries & Pecans

SERVES 4

Ingredients

1 cantaloupe
1 cup blackberries
½ cup pecans, chopped
Mint leaves for garnish

Steps

Cut cantaloupe in half and scoop out seeds.
Quarter cantaloupe.
Fill each cavity with berries and pecans.
Garnish with mint leaves.

Gluten-Free Soft Pretzels

SERVES 12

Ingredients

1 cup cassava flour
1 cup almond flour
4 eggs
3 tablespoons avocado oil (or coconut oil)
2 tablespoons maple syrup
2 tablespoons apple cider vinegar
1 teaspoon sea salt
1 teaspoon baking powder
1 egg (for egg wash)
Salt to taste (for topping)

Steps

Preheat oven to 400ºF.
Line a baking sheet with parchment paper.
Combine all the ingredients for the dough in an electric mixer, (if you’re mixing by hand ensure the dough is well mixed).
Bring a medium saucepan of water to a boil. Keep water at a boil.
Break off pieces of the dough and roll into to 1-inch thick rolls. Fold rolls into a pretzel shape, or a ring.
Drop the first pretzel into the boiling water, and let it cook for 1 minute.
Remove the pretzel from the water with a handheld strainer.
Place the pretzel on the baking sheet. Continue until all the pretzels have been boiled and are on the baking sheet.
Brush the pretzels with the egg wash and sprinkle to taste with coarse salt.
Bake at 400ºF for around 20 minutes, or until golden and crisp.