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Gluten-Free Dessert Recipes by Tanya ,  Jan 25, 2013

Marshmallow squares made with gluten-free ingredients

Made with Rice Krispies Gluten Free cereal, gluten-free marshmallows, and margarine, this recipe lets your kids enjoy the timeless taste of Rice Krispies Treats.Ingredients

(Nutrition Information)

  • 3 tablespoonsbutter or margarine
  • 1 package (10 oz., about 40)regular marshmallows
  • - OR -
  • 4 cupsminiature marshmallows
  • 6 cupsKellogg's® Rice Krispies® Gluten Free cereal

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.2. Add KELLOGG’S RICE KRISPIES Gluten Free cereal. Stir until well coated.3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.Note:Since product formulations vary from one brand to another, be sure to always read the ingredient listings to be sure that the brands you selected are gluten free.For best results, use fresh marshmallows.Diet, reduced calorie or tub margarine is not recommended.Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Gluten Free Red Velvet Cupcakes

3/4 cup brown rice flour
1/4 cup coconut flour
3/4 cup sorghum flour
3/4 cup tapioca starch
1 teaspoon baking soda
1 teaspoon xanthan gum
1/4 teaspoon salt
1/4 cup unsweetened cocoa powder,
1 cup canola oil
1 1/2 cups white sugar
2 eggs at room temperature
3/4 cup unsweetened applesauce
1 cup buttermilk
1 ounce red food coloring
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch round cake pans with gluten-free flour. In a bowl, whisk together the brown rice flour, coconut flour, sorghum flour, tapioca starch, baking soda, xanthan gum, salt, and 3 tablespoons of cocoa powder in a bowl.
2. In a large mixing bowl, beat canola oil and sugar until thoroughly combined, and beat the eggs in one at a time until fully incorporated. Stir in the applesauce. Beat the flour mixture into the wet ingredients, alternating with buttermilk, in several additions, beginning and ending with flour mixture. Mix the remaining 1 tablespoon of cocoa powder with the red food coloring and vanilla extract to make a paste; gently stir into the batter. Pour the batter into the prepared cake pans.
3. Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, about 25 minutes. Allow the cakes to cool completely before frosting.

Chocolate Pots



  1. In a medium saucepan, combine the sugar, cornstarch, and salt. Add 1/3 cup of the milk, stirring to form a smooth paste. Whisk in the egg yolks and the remaining milk.
  2. Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or spatula until thickened, 12 to 15 minutes (do not allow to boil). Remove from heat.
  3. Add the vanilla and chocolate, stirring until the chocolate is melted and the mixture is smooth. Pour into eight 4-ounce ramekins, glasses, or teacups. Refrigerate, covered, until chilled, at least 2 hours and up to 2 days. Sprinkle with the cocoa powder before serving.
2 ½ cups blanched almond flour ½ teaspoon celtic sea salt ½ teaspoon baking soda ½ cup grapeseed oil ½ cup agave nectar 1 tablespoon vanilla extract ½ cup dried cranberries 1 cup walnuts, toasted ½ cup chocolate drops
  1. In a large bowl, combine almond flour, salt and baking soda
  2. In a smaller bowl, combine oil, agave and vanilla
  3. Stir wet ingredients into dry
  4. Mix in cranberries, walnuts and chocolate chips
  5. Form dough into ½-inch 1-inch balls and press onto a parchment paper lined baking sheet
  6. Bake at 350° for 7-10 minutes
  7. Cool and serve



  • 3 cups low-fat milk, divided
  • 1/3 cup cornstarch
  • 3 large eggs, beaten
  • 1 teaspoon gluten-free coconut extract (see Tips)
  • 1/4 teaspoon salt
  • 1 15-ounce can “lite” coconut milk
  • 2/3 cup granulated sugar

Cranberry Filling

  • 2 12-ounce bags cranberries (6 cups)
  • 1 cup unsweetened cranberry juice
  • 1 cup granulated sugar
  • 1/2 cup honey or agave nectar (see Tips)

Sponge Cake

  • 5 large eggs
  • 3 tablespoons unsalted butter
  • 2 teaspoons coconut extract
  • 1 1/4 cups gluten-free all-purpose baking flour
  • 2/3 cup granulated sugar
  • 1/2 teaspoon salt


  • 1/2 cup heavy cream or whipping cream
  • 1/2 cup nonfat vanilla Greek yogurt
  • 2 tablespoons confectioners’ sugar, sifted
  • 1 teaspoon coconut extract
  • 3 tablespoons unsweetened coconut chips or flakes, toasted if desired (see Tips)

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  1. To prepare custard: Whisk 1/2 cup milk with cornstarch in a medium bowl; set near the stove. Whisk 3 eggs, 1 teaspoon coconut extract and 1/4 teaspoon salt in another medium bowl. Combine the remaining 2 1/2 cups milk, coconut milk and 2/3 cup sugar in a large saucepan. Heat over medium-high heat, stirring occasionally, until steaming but not bubbling. Whisk the hot milk into the cornstarch mixture, then return the mixture to the saucepan and bring to a full boil over medium heat, stirring constantly.
  2. Gradually whisk the hot milk into the egg mixture. Strain through a sieve into a bowl or storage container. Cover and refrigerate until cold, 4 hours or up to 2 days.
  3. To prepare cranberry filling: Combine cranberries, cranberry juice, 1 cup sugar and honey (or agave) in a large saucepan. Cook over medium-high heat, stirring often, until most of the cranberries burst open, 7 to 10 minutes. Let cool to room temperature. Or transfer to a storage container and refrigerate for up to 2 days.
  4. To prepare sponge cake: Preheat oven to 350°F. Line a large (12-by-16 1/2-inch) rimmed baking sheet (half sheet pan) with parchment paper. Trim the paper so it covers the bottom of the pan completely, but does not curl up the sides. Coat the paper and pan sides with cooking spray. Place 5 eggs (in the shell) in a stand mixer bowl or large mixing bowl, add very warm tap water and set aside to warm the eggs and bowl.
  5. Melt butter in a small saucepan over medium-low heat, swirling occasionally, until the white flecks of milk solids in the bottom of the pan start to turn golden brown, 4 to 8 minutes. Scrape into a medium bowl. Let cool to room temperature, then stir in 2 teaspoons coconut extract. Set aside.
  6. Meanwhile, place gluten-free all-purpose baking flour (or baking blend) in a medium bowl; set aside.
  7. Drain the water and break the eggs into the warmed mixing bowl. Add 2/3 cup sugar and 1/2 teaspoon salt and beat with an electric mixer on medium-high speed until tripled in volume and very pale light yellow, 5 to 15 minutes (depending on the strength of your mixer). To test if it’s beaten well enough, lift the beater from the batter: as the batter falls off the beater into the bowl, it should mound for a moment on the surface.
  8. Gently fold the flour (or baking blend) into the egg mixture with a whisk, in two additions, until just incorporated. Gently fold about 1 cup of the batter into the reserved butter. Then gently fold the butter mixture into the bowl of batter with a whisk until just incorporated, being careful not to overmix. Spread the batter evenly in the prepared baking sheet.
  9. Bake the cake until puffed and a toothpick inserted in the center comes out with a few moist crumbs attached, 8 to 12 minutes. Cool in the pan on a large wire rack for 10 minutes. Gently run a knife around the edges and turn the cake out onto the rack; remove the parchment and let cool completely.
  10. To assemble trifle: Cut the cake into 1-inch cubes. Spread about 1 cup of the custard in the bottom of a trifle dish. Top with about 3 cups cake cubes and 1 cup of the cranberry filling. Repeat the layering 3 more times.
  11. To prepare topping: Just before serving, whisk or beat cream in a large bowl until soft peaks form. Whisk in yogurt, confectioners’ sugar and 1 teaspoon coconut extract until smooth. Spread over the top of the trifle. Garnish with coconut.

Tips & Notes

  • Make Ahead Tip: Prepare the custard and cranberry filling, cover and refrigerate for up to 2 days; tightly wrap the cooled cake and store at room temperature for up to 1 day. Or prepare the trifle through Step 10, cover and refrigerate for up to 8 hours. | Equipment: Trifle bowl or similar 12-cup glass serving dish; 12-by-16 1/2-inch rimmed baking sheet
  • Tips: Check to be sure the brand of extract you select is labeled gluten-free. For certified gluten-free extracts, look for Nielsen-Massey brand at specialty-food markets and online at
  • Agave syrup or nectar is the naturally sweet juice extracted from the agave plant. It has a lower glycemic index and is lower in calories than table sugar, but is even sweeter. Use it in moderation when substituting for table sugar. Look for it near other sweeteners in large supermarkets and natural foods stores.
  • Large thin flakes of dried coconut called coconut chips make attractive garnishes. Find them in the produce section of large supermarkets or at To Toast: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 5 minutes.

1 cup slivered almonds2 cups plus 1 tbsp. confectioners' sugar4 egg whites5 tbsp. granulated sugar1⁄2 tsp. vanilla extract

1. Preheat oven to 350°. Line two baking sheets with parchment paper; set aside. Process almonds in bowl of food processor until finely ground, 1 minute. Add 2 cups of the confectioners' sugar and process for 2 minutes. Scrape bottom and insides of bowl to loosen clumped almond mixture, then continue to process until very finely ground, 3 minutes more. Sift mixture into a bowl.

2. Beat egg whites in the bowl of a standing mixer fitted with a whisk on medium-low speed until frothy, about 2 minutes. Increase speed to medium-high and beat until whites form medium-stiff peaks, about 2 minutes. Gradually add granulated sugar, whisking constantly until stiff, glossy peaks form, about 2 minutes more. Stir in vanilla.

3. Transfer whites to a large bowl. Fold in almond mixture a third time. Transfer to a large pastry bag fitted with a 1/2" plain pastry tip. Pipe 1" rounds about 1/2" apart onto baking sheets. Dust with remaining 1 tbsp. confectioners' sugar. Set aside for 10–15 minutes.

4. Bake cookies until puffed and lightly colored, 10–15 minutes. Set aside to let cool completely before peeling off parchment.

Hazelnut and Apple Rochers
1 cup roughly chopped hazelnuts
1 tbsp. Frangelico or other hazelnut     liqueur
1 tbsp. sugar
1/2 cup finely chopped dried apricots
4 oz. semisweet chocolate
1 tsp. vegetable shortening
1. Heat oven to 350°. Combine hazelnuts and liqueur in a medium bowl and let sit for 10 minutes. Add sugar and toss to coat; spread nuts in a single layer on a parchment paper–lined baking sheet and bake, stirring occasionally, until toasted, about 10 minutes. Remove from oven and let cool; add apricots and set aside.2. Combine chocolate and shortening in a heat-proof bowl and set over a pot of simmering water. Heat, stirring often, until chocolate melts and mixture is smooth. Remove bowl from pot and let chocolate mixture cool until an instant-read thermometer reads to 89°. Working in four batches, combine 1/4 of the reserved nut mixture and 1/4 of the melted chocolate in a small bowl until nut mixture is coated with chocolate; there should be only enough chocolate to keep the mixture together. Using a tablespoon-size measuring spoon, spoon mixture into mounds on a parchment paper–lined baking sheet; repeat with remaining nut mixture and chocolate. (If chocolate mixture drops below 86°, heat it again, stirring constantly, until it returns to 89°, and then continue mixing with nut mixture.) Let rochers cool and set before serving
Ingredients: 1 cup GF buckwheat or brown rice flour
1/2 cup white rice flour
1/2 cup sorghum flour
 1/2 cup tapioca starch
1 teaspoon xanthan gum
1 teaspoon baking soda
 1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
 1/2 cup plus 2 tablespoons unsweetened cocoa powder
3/4 cup organic white sugar
 3/4 cup organic light brown sugar Whisk dry ingredients together in a bowl.

In a separate bowl combine:
2/3 to 3/4 cup Spectrum Naturals Organic Shortening 2 tablespoons molasses or raw agave nectar 7 to 10 tablespoons chocolate hemp milk or rice milk, as needed 1 teaspoon bourbon vanilla extract 1 teaspoon organic peppermint extract 1 tablespoon Ener-G Egg Replacer for 2 eggs, whisked with 1/4 cup warm water (or 2 free-range organic eggs, beaten)Instructions: Add the wet ingredients into the dry ingredients and stir well to combine. The dough should be sturdy, not too sticky. If the dough is too stiff, add chocolate soy, hemp or rice milk one tablespoon at a time to soften. If by chance the dough is too wet, add a tablespoon of rice flour, as needed, until it sets up better. Add a heaping 1/2 cup dairy-free chocolate chips. Stir to combine and form the dough into a mound. Cover loosely with plastic wrap and chill for one hour. Go Twitter. Preheat oven to 350ºF. Get your baking sheets ready. I like to use parchment or a silicone mat liner. Form the dough into 24 balls and place them on baking sheets 2-3 inches apart. Press down on the balls VERY slightly. Bake for about 15 to 18 minutes until the cookies are firm to a light touch, and cracked a bit. Bake less, for smaller or thinner cookies, of course. The cookies will yield to touch but not be sloppy-soft. Cool a few minutes before using a thin spatula to remove them from the baking pan to cool completely on a wire cooling rack. Wrap by twos in foil, bag, and freeze. Yields about 24-30 cookies.

Polenta Cake Recipe with Bananas

Ingredients: 1 1/4 cups Pamela's Ultimate Baking Mix *or your own self-rising gluten free baking mix - see Cook's Notes
1 cup Bob's Red Mill Gluten-Free Polenta
1/2 teaspoons baking powder
1/4 teaspoons sea salt
3 large free-range organic eggs, room temperature* see notes for egg-free
1/2 cup light vegetable or extra light olive oil
1 3/4 cups packed organic light brown sugar
3 very ripe medium bananas, mashed into puree (about 1 cup)
1/3 cup coconut milk, milk, or other non-dairy milk
2 teaspoons bourbon vanilla extract

Instructions: Preheat oven to 350ºF. Prepare a 10 x 13" baking pan by lining it with greased parchment. In a mixing bowl, whisk together the Pamela's Baking Mix, cornmeal, baking powder and sea salt. Set aside. In a larger mixing bowl beat the eggs. Add the oil and beat to combine. Add the sugar and beat till smooth. Add in the banana puree, milk and vanilla; do the same. Add the dry ingredients into the wet, and beat to combine. I did all this by hand and it worked out beautifully. Pour the batter into the prepared baking pan and bake in the center of a preheated oven for 33 minutes, or until done. Check the center for doneness with a wooden pick. The cake should appear slightly golden brown at the edge, firm to a light touch. Cool the cake completely on a wire rack- if you can resist. I couldn't, and ate a piece while it was still warm. It was fabulous with a mug of hot tea. When the cake is cool, cut and slice into squares for wrapping and freezing, if you wish. Makes 12 to 15 squares.

Poached Pears



  1. In a small saucepan, off the heat, combine the wine, the juice from the lemon and orange, 1 of the squeezed orange quarters, the sugar, vanilla, cinnamon stick, and cloves. 
  2. Add the pears and bring to a boil. Reduce heat and simmer, uncovered, turning the pears occasionally, until they're easily pierced with the tip of a knife, about 25 minutes. Using a slotted spoon, transfer the pears to individual plates.
  3. Remove and discard the orange quarter and spices. Return the liquid to a simmer and cook until syrupy and reduced by two-thirds, about 15 minutes, depending on size of pan. Spoon the sauce over the pears.

Chocolate-Dipped Espresso Meringues



  1. Heat oven to 200° F.
  2. Using an electric mixer, beat the egg whites with the vanilla, espresso powder, salt, and cream of tartar on medium-high speed until soft peaks form. Very gradually (1 tablespoon at a time) beat in the sugar; increase mixer speed to high and beat until the mixture holds glossy peaks.
  3. Drop heaping tablespoonfuls of the mixture onto parchment-lined baking sheets, spacing them 1 inch apart.
  4. Bake until dry, crisp, and firm, about 2 hours. (The meringues are done when they release easily from the parchment.)
  5. Turn off the oven, prop open the door about ½ inch (use the handle of a wooden spoon), and let the meringues sit inside for 1 hour. Slide the parchment (with the meringues on top) onto racks and let cool completely.
  6. Peel the meringues off the parchment, then dip the bottom of each into the chocolate, allowing any excess to drip off. Place on parchment-lined baking sheets and refrigerate just until the chocolate is set, 25 to 30 minutes. Store the cookies in an airtight container at room temperature for up to 3 days.

Maple Baked Apples



  1. Heat oven to 400° F.
  2. Using a paring knife, remove the cores and trim about a 1/2-inch slice from the bottom of each apple, so they sit flat. Place the apples in an ovenproof skillet or 8- to 9-inch baking dish.
  3. Drizzle with the syrup. Divide the walnuts and raisins among the apples, filling the cavities, and place any extra in the dish. Dot the apples with the butter. Bake until tender, 40 to 50 minutes.
  4. If using a baking dish, pour the liquid from the dish into a skillet. Bring to a boil over medium heat. Cook until it thickens slightly, 2 to 3 minutes. Spoon the sauce over the warm apples and serve with the ice cream, if desired.

Cranberry Orange Biscotti

printer friendly

  1. In a food processor, combine almond flour, arrowroot powder, salt and baking soda
  2. Pulse until ingredients are well combined
  3. Pulse in agave nectar and orange zest until the dough forms a ball
  4. Remove dough from food processor and work in cranberries and pistachios with your hands
  5. Form dough into 2 logs on a parchment lined baking sheet
  6. Bake at 350° for 15 minutes, then remove from oven and cool for 1 hour
  7. Cut the logs into ½ inch slices on the diagonal with a very sharp knife
  8. Spread slices out on a baking sheet and bake at 300° for 12-15 minutes
  9. Remove from oven and allow to cool, set, and become crispy
Molasses Spice Cookiesprinter friendly 1 ½ cups blanched almond flour ¼ teaspoon celtic sea salt ¼ teaspoon baking soda 1 teaspoon ginger ½ teaspoon cinnamon ¼ cup grapeseed oil or vegan shortening ¼ cup yacon syrup
  1. Combine dry ingredients in a large bowl
  2. Stir together wet ingredients in a smaller bowl
  3. Mix wet ingredients into dry
  4. Scoop onto parchment paper lined baking sheet 1 tablespoon at a time and gently press
  5. Bake at 350° for 6-10 minutes
  6. Cool and serve

Chocolate Panna Cotta IngredientsPanna cotta

  • 1/4 cup kirsch (see Ingredient Note)
  • 1 3-inch-long piece vanilla bean (see Substitution Tip)
  • 2 1/4 teaspoons unflavored gelatin
  • 1/4 cup sugar
  • 2 cups nonfat vanilla yogurt, chilled
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 1/2 cup heavy whipping cream, well chilled


  • 2 cups fresh dark sweet cherries or frozen (thawed; see Tip), pitted
  • 1/3 cup dried cherries
  • 1/4 cup cherry preserves
  • 1 2-inch piece cinnamon stick
  • 1/4 teaspoon freshly grated lemon zest
  • 2 teaspoons lemon juice


  1. To prepare panna cotta: Coat six 3/4-cup (6-ounce) custard cups, ramekins or decorative nonreactive molds (see Note) with cooking spray.
  2. Combine kirsch and vanilla bean in a small heatproof glass bowl. Microwave, uncovered, on High until hot but not boiling, 20 to 30 seconds. Let stand until the vanilla bean infuses the kirsch with flavor, at least 30 minutes and preferably longer. Remove the vanilla bean and reserve it to add to the compote. Sprinkle gelatin over the kirsch; stir to mix. Let stand for 5 minutes. Microwave, uncovered, on High until the gelatin has completely dissolved but the liquid is not boiling, 20 to 40 seconds. (Alternatively, bring 1/2 inch water to a gentle simmer in a small skillet. Set the bowl with the gelatin mixture in the simmering water until the gelatin has dissolved completely.) Stir the mixture until smooth. Stir in sugar.
  3. Whisk yogurt, vanilla and almond extract in a medium bowl. Thoroughly whisk in the gelatin mixture. Refrigerate, stirring occasionally, until the mixture just begins to thicken, 15 to 20 minutes. Beat cream in a small deep bowl using an electric mixer or whisk until soft peaks form. Whisk the cream into the yogurt mixture just until smoothly incorporated. Divide the mixture among the prepared cups. Cover and refrigerate until the panna cottas are chilled and set, at least 4 hours and up to 3 days.
  4. To prepare compote: Stir fresh (or frozen, thawed) and dried cherries, preserves, cinnamon stick, lemon zest and juice in a medium non-reactive saucepan (see Note). Split the reserved vanilla bean piece in half lengthwise. Scrape the seeds into the pan and add the split bean. Boil over medium heat, stirring occasionally, until the dried cherries are softened and the juice is somewhat reduced, 6 to 8 minutes. Let cool. Cover and refrigerate for at least 3 hours and up to 3 days.
  5. To serve: Run a knife around the cups to loosen the panna cotta. One at a time, set the cups in hot water for 30 to 40 seconds, then invert onto a serving plate, holding the cup and plate tightly together. If they don't unmold, break the vacuum by carefully pushing the knife under the edge of each cup, lifting up slightly, then inverting again. Remove the cinnamon stick and vanilla bean pieces from the compote and serve the compote with the panna cottas.

Tips & Notes

  • Make Ahead Tip: Prepare through Step 4 and refrigerate for up to 3 days. If desired, thin the compote with 1 tablespoon hot water before serving. | Equipment: Six 3/4-cup custard cups, ramekins or decorative non-reactive molds
  • Ingredient Note: Kirsch (also called kirschwasser) is clear cherry brandy, commonly used as a flavor enhancer in fondue and cherries jubilee.
  • Substitution Tip: Increase the vanilla extract in Step 3 to 1 1/2 teaspoons and add 1 teaspoon vanilla extract to the compote when it is removed from the heat.
  • Tips: Be sure to measure frozen cherries while still frozen, then thaw. (Drain juice before using.)
  • To pit a cherry: Halve it with a paring knife then pry out the pit with the tip of the knife or use a cherry pitter, available from Williams-Sonoma at, (877) 812-6235.
  • Find frozen, canned and dried sour cherries at King Orchards, (877) 937-5464,, and The Cherry Stop, (800) 286-7209,
  • Note: A nonreactive pan—stainless steel, enamel-coated or glass—is necessary when cooking acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods.


Per serving: 295 calories; 8 g fat ( 5 g sat , 2 g mono ); 28 mg cholesterol; 49 g carbohydrates; 6 g protein; 2 g fiber; 67 mg sodium; 313 mg potassium.

Chocolate Panna Cotta

This classy dessert is guaranteed to impress guests, especially when you tell them it's gluten-free and vegan.

Ingredients: 2 cups unsweetened almond milk ½ teaspoon vanilla extract ¼ cup cocoa powder ¼ cup coconut oil ¼ cup agave nectar 4 teaspoons agar agar powder*

Directions: In a saucepan, add almond milk and agar agar, and let it sit for 5 minutes to allow agar agar to soften. In a medium bowl, add cocoa powder, coconut oil, and agave nectar; stir to combine ingredients thoroughly and set aside. Bring almond milk, agar and agar, and vanilla to a simmer then reduce and cook for 8 minutes.  Add chocolate mixture and stir to combine for 30 seconds. Remove from heat. Pour into 4 ramekins or small glasses (use ramekins if you want to serve on plates, glasses if you intend to serve panna cottas in their own containers). Refrigerate for at least 2 hours and serve (top with chopped almonds and flaked coconut for extra flair).

Tip: To release panna cotta from ramekins, run a knife around edges of panna cotta and place individual ramekin into warm water for approximately 30 seconds. Put a plate on top of the ramekin and turn over to release the panna cotta.

Raw Cookie Dough
The best part of baking cookies (in our opinion) is eating the dough, which is definitely not so good for you. But with this raw, gluten-free, and vegan dough, you can indulge in a few pinches without guilt (or fear of salmonella)!

Ingredients: ⅔ cup almond flour ⅓ cup oats 2 tablespoons raw honey 1 tablespoon maple syrup 1 teaspoon vanilla extract Raw cacao nibs (optional) Chocolate chips (optional) Coconut shreds (optional)

Directions: Blend almond flour and oats before adding the honey, maple syrup, and vanilla. Blend until it starts to look dough-like. If you are adding chocolate chips or raw cacao nibs, add and blend for a few seconds. Scoop out all the "cookie dough" and roll into small balls. Top with an oversized chocolate chip (or, to keep it fully raw, roll in raw coconut shreds instead).