Gluten Free Desserts: 5 Lovely Recipes for Your Summer Picnic
Summer is here and it’s time to bring the coolers out of storage and dust those picnic baskets. We’ve put together some delicious gluten free desserts to pack your hampers with before heading off to your favorite picnic spot.
1.Paleo Gelato – Toasted Almond
What can be more refreshing on a hot summer’s day than a frozen dessert? Try this yummy gelato full of the goodness of almonds and coconut milk.
- 3½ cups full fat coconut milk
- 2 tablespoons and 2 teaspoons arrowroot
- ½ cup honey
- 2 large eggs
- 1 tablespoon pure vanilla extract or 2 to 3 teaspoons pure almond extract
- ½ cup sliced and toasted almonds
Whisk the coconut milk with the arrowroot until it dissolves completely. Add the honey, eggs and vanilla extract to this mixture and stir.Place the mix in a saucepan and stir on medium heat until it thickens. Take it off the heat and allow it to cool. Refrigerate for a few hours (or overnight) until it is chilled.
Fold in the almonds and process it in an ice cream maker according to instructions. Store it in a sealed container in your freezer.
Let it soften a bit before serving.
Add some extra flair to your summer dessert by serving scoops of gelato on one of our special gluten free ice cream cones!
2.Lemony Almond Macaroons
Almonds are so good for you that we decided to share another one of our favorite desserts. Try these scrumptious macaroons for a tangy end to your picnic meal. They are so good that you’ll probably want to eat them as snacks for the rest of summer!
- 14 ounces sweetened shredded coconut
- 1 cup sliced almonds
- ¾ cup sugar
- 1 teaspoon grated lemon zest
- ¼ teaspoon kosher salt
- 4 large egg whites
Preheat your oven to 325°F (approx. 165°C).Combine the almonds, sugar, lemon zest, salt and the coconut in a large bowl and stir.Whip the egg whites until stiff and add them to the mixture.
Line two baking sheets with parchment and drop mounds of the mixture (about one large cookie scoop each) on the sheets. Space the mounds at least a couple of inches apart.
Bake for about 25 minutes until they begin to brown slightly around the edges. Switch the trays around midway through baking to ensure they cook evenly.Cool completely and store in air tight tins.
If you don’t fancy baking yourself, order some delectable coconut macaroons here!
This pudding is so simple to make and so delicious, that you’ll find yourself making them over and over again.
- 1 1/4-ounce envelope unflavored gelatin
- 1 cup heavy cream
- 2/3 cup sugar
- 2 cups buttermilk
- 1 teaspoon vanilla extract
- Canola oil
- 6 six ounce ramekins
Mix the gelatin with ¼ cup water and let it stand for 3 minutes.Combine the sugar and half the cream in a small saucepan over medium heat and stir until the sugar is completely dissolved. Take it off the heat and whisk in the gelatin.
Mix the buttermilk, vanilla extract and the remaining cream in a large bowl and stir in the warm mixture.Lightly oil the ramekins and divide the mixture evenly amongst them. Cover and refrigerate for at least 3 hours or overnight.Invert each ramekin onto a plate before serving.
You can serve the puddings with your favorite fresh fruits to add that summer touch!
4.Vanilla-Chocolate Pudding Pops
Nothing says summer like the warm smell of vanilla and popsicles! Here’s a take on ice-pops and vanilla pudding that’s easy to serve and fun to eat!
- 2 cups Vanilla Pudding
- 2 ounces bittersweet chocolate, melted
Divide the pudding between two bowls while it is still warm.Add the chocolate to one bowl and stir until completely mixed. Cover both bowls with plastic wrap and chill for at least 30 minutes.
Spoon 1/4th of the chocolate mixture into 4 ice pops molds each and freeze for 10 minutes.Then top each with 1/4th of the vanilla pudding and insert wooden sticks and freeze for 3 hours.
You can try playing around with this recipe by alternating layers of vanilla pudding and chocolate. Try our gluten free soy vanilla pudding here
5.Patriotic Vanilla Bean and Chia Pudding Cups
This delightful and ridiculously healthy pudding recipe will have everyone at your picnic raving about it. Its red, white and blue accents add a patriotic touch that’s fun and refreshing at the same time.
- For the Pudding
- 3 cups Almond Milk
- 4 tablespoon Chia Seeds
- 2 tablespoon Maple Syrup
- 1 teaspoon Vanilla Bean Powder
- For the Layers
- 1½ cups Strawberries
- 1½ cups Blueberries
- ⅛ cup crushed almonds
- For the Pudding:
Mix all the pudding ingredients together until they are evenly combined. Cover and leave overnight in the fridge.
Check on the mixture about 20 minutes into refrigeration to ensure that the chia seeds do not settle to the bottom. Stir if they have.
- Making the Layers:
Chop the strawberries into manageable pieces. Layer the pudding mixture, berries and almonds in two mason jars. Top with the pudding and serve chilled.
You can also seal the mason jars to carry them conveniently in your cooler for your picnic!
Those were five gluten free desserts for summer picnics that we totally loved (and drooled over). Whoever said gluten free food was boring? Visit our online store to order all things tasty and gluten free.
(Recipe sourced from http://theplantstrongvegan.com/patriotic-coconut-cream-pudding-cups/ and http://theplantstrongvegan.com/vanilla-bean-chia-pudding/)