Discover three delicious gluten-free summer desserts that will delight your taste buds and keep you cool during the warm months.
Delicious and Refreshing Treats for Hot Days
If you’re on the lookout for gluten-free summer desserts that are both light and fruity, there are some delightful recipes that fit the bill perfectly. One standout option is the White Chocolate Strawberry Banana Bread Bars, which are incredibly soft and slightly fudgy. They are made with ripe bananas, almond flour, fresh strawberries, white chocolate chips, and walnuts, all naturally sweetened with maple syrup. These bars not only satisfy a sweet tooth but also bring a burst of summer flavor to your dessert table.
Another fantastic choice is the Blueberry Crumble Bars, featuring a jammy blueberry filling layered between a buttery oat-based crumble. This dessert is not only gluten-free and dairy-free, but it’s also ideal for summer brunches or as a quick snack. The combination of fresh blueberries, maple syrup, and a hint of lemon juice in the filling creates a refreshing treat that everyone will love.
Lastly, the no-bake Key Lime Tartelettes offer a bright, tangy flavor profile that’s perfect for hot summer days. These tartelettes are made with soaked cashews and fresh key limes for the creamy filling, nestled in a nutty coconut crust. The simplicity of these recipes makes them not only easy to prepare but also a delightful way to celebrate the flavors of summer without the need for an oven.
Indulge Without the Guilt: Sweet Delights for Sunny Days!
Hi friends. So, summer is here and you know what that means? Delicious fruity desserts that taste amazing and won’t weigh you down. Today, I’ve got three gluten-free desserts that check all the boxes. They’re plant-based. They’re easy to whip up. And honestly, they taste so good you’d never guess they’re healthy. We’re making some super soft white.
Chocolate banana bread bars, blueberry crumble bars with perfectly gooey center, and key lime tarts that feel like a tropical occasion. Stick around because I seriously can’t pick a favorite, and I bet you won’t be able to either. First up, we’ve got these delicious strawberry banana bread bars. They’re fudgy, sweet, and super.
Satisfying. First thing first, preheat your oven to 350° F and line 8 by8 pan with some parchment paper. Now, grab two ripe bananas about 3/4 cup mashed. Just mash them up nice and easy. And to that, we’re going to add our flax seed egg, third cup of maple syrup, a teaspoon of each vanilla extract, and apple cider vinegar. And.
Mix it all together really well. Now for the dry stuff, add in about a cup of almond flour, one scoop or about 40 g of plant-based protein powder. I love using this one by compliment because it’s unflavored and it just acts as a supercharged flour. Then add 1 teaspoon of baking powder, half teaspoon.
Of baking soda, and about 1/4 teaspoon of sea salt. Now give this a gentle stir. Then fold in about one cup of chopped strawberries, half cup of white chocolate chips, and about/4 cup of chopped walnuts. because a little crunch makes it perfect. Now, let’s spread this delicious butter into our pan and we’re.
Going to bake it for 45 minutes. Your house is going to smell absolutely delicious, just like every time you bake anything with bananas. And then good luck with letting this cool down for at least 10 minutes before you slice it. But honestly, I won’t blame you if you sneak a little taste a little early. Okay, these bars are.
Addictive. Before we move on to next dessert, I got to know, are you team berries or citrus or chocolate? Wink wink, wink comes dessert. Drop a comment below. I love seeing what everyone prefers. Moving on to our blueberry crumble bars. They’re so yummy, buttery, and trust me, they’re going to vanish super fast.
Let’s start by making your blueberry filling. In a saucepan, we’re going to combine about 12 oz of fresh blueberries, 2 tablebspoons of maple syrup, 2 tablebspoons of tapioca flour, 1 teaspoon of lemon juice, 1 teaspoon of vanilla extract. Then we’re going to cook this gently, stirring it until it gets really.
Nice and thick. It should take around 5 to 7 minutes. And what I like to do and find it for some weird reason very satisfying, I use back of a wooden spoon or spatula and as I mix this, I kind of use the back of the spoon to break the little blueberries and then they release their color and their juices and then these kind of like it just helps this.
Process. But just be very careful because sometimes they burst a little bit and they might stain a little bit. my clothing/kitchen surfaces. But anyways, it was worth it. Going back to the recipe, once this is a little thickened, set it aside to cool down. And during that time, we’re.
Making our delicious crumble topping. In a bowl, add about half2 cup of almond flour, 3/4 cup of oat flour and 1 and 1/2 cups of rolled oats, half teaspoon of baking powder, half teaspoon of cinnamon, about 6 tbsp of coconut sugar and pinch of salt. Now toss in six tablespoons of.
Cold vegan butter. Make sure it’s chilled and cubed. And also a tablespoon of cold water. Now we’re going to use our hands or a fork, but I love using my hands to combine it until it’s crumbly. I find this extremely satisfying. I love playing with the dough. So, I like working out the butter into the.
Crumble. But if you’re feeling lazy, you can easily use food processor and just spool those ingredients until it gets combined and crumbly. To bake this amazing dessert, I’m using 4×8 pan today, but if you have a square pen and you want to use it like 8 by8, that works too. You’re just going to get a thinner bars, but they’re going.
To be same taste and deliciousness either way. Press about two/ird of your crumble into your pan. That’s around, not around, that is 270 g. And while I know that the real chefs don’t measure as much as I do, I always say, well, I’m not chef. I am chef engineer which gives me all the permission to measure everything to the gram and miller.
Because I like to be precise. Okay, back to recipe. We’re going to spread that gorgeous blueberry filling on top of our bottom mixture and sprinkle with remaining crumble mixture. I actually like to have bigger crumbles and smaller crumbles. This is where I get a little artistic. Just a little bit. Okay. Bake these at 350° F for about 30.
To 35 minutes until they’re golden and bubbly and then let them cool completely and then slice. Fair warning, they’re deliciously messy, but that’s part of their charm. If you’re enjoying these recipes so far, do me a favor. Give this video a quick thumbs up. It generally helps more people discover these recipes and I.
Really appreciate it. Finally, let’s whip up these key lime tarts. They’re bright, creamy, tangy, and the best part, no oven required. First, the crust. Combine one cup of raw almonds, one cup of raw walnuts, one cup of unsweetened shredded coconut, about eight magel dates with it of course, and then pulls this together.
Until it gets crumbly and sticky. Now line a muffin tin with some paper liners and press your crust mixture firmly into each one. for that creamy filling. Soak about 1 and 1/2 cups of raw cashews overnight or at least for 6 hours. Then drain and rinse them and then toss them into a blender. To that we’re going to add.
About 1/4 cup of maple syrup, 1/4 cup of melted coconut oil, half teaspoon of vanilla extract, and then zest and the juice of about four to five key limes. That’s a roughly 2 and 1/2 tspoon zest and half cup juice. and then about 1/4 cup of water to help it blend smoothly. Blend that up until it’s smooth and creamy. Spoon that.
Filling into each crust. Smooth it gently and then pop these in the fridge to chill for at least 2 hours. Before serving, sprinkle a little bit extra of the lime zest on top if you’re feeling fancy. These taste just like a little tropical getaway. So, there you have it. Three delicious gluten-free summer desserts. The white.
Chocolate strawberry bars, Goya blueberry crumble bars, and creamy key lime tarts. Tell me in the comments which one you’re most excited to try first. Or maybe you’re going all out and making all three. And hey, if this gave you some tasty inspiration, don’t forget to hit like, subscribe, and turn on notifications. I’ve got more cozy,.
Delicious recipes coming your way soon to keep your summer bit healthier.
