Have you or any of your family members been diagnosed with celiac disease and is restricted from eating desserts? Worry, no more! Try these recipes on how to make some delicious, yet healthy, gluten-free desserts.
Gluten is the protein present in food grains like rye, oats, barley, and wheat, which gives cohesiveness to dough. On consuming this, many people develop a digestive disorder called celiac disease which causes damages to the mucous lining of the small intestine, restricting it from absorbing essential nutrients from the consumed food.
The symptoms of celiac disease are abdominal cramps, diarrhea, bloating, weight loss, and gas. It is important for a person diagnosed with it to follow a strict diet, free from gluten. People with a sweet tooth have an extra hard time resisting desserts like cake, pastry, bread pudding, etc., that contain gluten. Here are some recipes that come to your rescue.
- 1 banana (mashed)
- 2-3 egg whites
- ½ teaspoon baking powder
- 4 oz. raisins
- ¾ cup brown sugar
- ½ teaspoon baking soda
- ¼ cup margarine (alternative: butter)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 3 teaspoons powdered sugar
- 3 tablespoons fat-free yogurt (alternatives: soy yogurt or low-fat buttermilk)
- ¼ teaspoon guar gum
- 8 oz. all-purpose flour (gluten-free)
- 3½ teaspoons apple juice (alternative: dark rum)
Place the all-purpose flour in a large bowl and mix it with the salt, baking soda, guar gum, and baking powder; keep aside. Melt the margarine in another bowl and add the brown sugar to it. Combine the mixture with the yogurt, egg whites, mashed banana, and vanilla extract. Blend well. Mix this concoction with the flour mixture. Microwave the raisins and apple juice, together, in a small bowl for a minute. Pour this into the batter. Take a baking pan, grease it, and pour the mix into it. Bake it in a 350 °F preheated oven for 30 minutes. Top it with powdered sugar, and serve.
Creamy Blueberry Cheese Dessert
- 2½ cups blueberry pie filling
- 3 oz. raspberry-flavored gelatin mix (alternative: grape-flavored)
- 1 cup cream cheese
- 8 oz. sour cream
- 20 oz. crushed, drained pineapple (alternative: pear)
- 1 teaspoon vanilla extract
- 4 oz. white sugar
- ½ cup chopped nuts (your choice)
In a bowl, stir the gelatin in hot water after following the instructions given on the box, making sure it dissolves, completely. Add the blueberry pie filling and the crushed pineapple to it. Blend all the ingredients well. Pour the mixture into a 9×13″ tray and then place it in the refrigerator to set. In another bowl, whip the cream cheese along with the sugar, vanilla extract, and sour cream; mix it up and set aside. After the previous mixture turns firm (after approximately 2 hours), level the cream mix over it and leave it to cool, further. Garnish with the chopped nuts.
- 1 cup unsweetened chocolate
- ½ cup water
- 8 oz. margarine
- 5 large eggs
- 1⅓ cups sugar
- ½ cup semisweet chocolate
- Raspberries and whipped cream, for garnishing
In a cooking vessel, add the water, margarine, chocolate, and just a cup of the sugar. Cook them on medium heat. Stir till the chocolate melts, completely, and then keep it aside to cool. In a metal bowl, break the eggs and warm them over the stove (not direct heat). Transfer them to a mixing bowl with the remaining cup of sugar and beat it till the batter turns fluffy. Pour the chocolate mixture into the egg mix. Pour the batter into a baking tray and bake it in a 350 °F preheated oven for 30-35 minutes. Garnish with the raspberries and whipped cream. Serve warm.