They are not only healthier than your regular sweets, but are gluten free, and most of them are super easy to make too! Your welcome.

Make these gluten free Halloween treats with your kids for the upcoming Halloween party or just for fun.

All of them are just so mouth-watering good that can be made not only for Halloween.

#1 WHITE CHOCOLATE SUNBUTTER PUMPKINS

The first up are these little sunbutter pumpkins. Aren't they cute? They are also top 8 allergen free and school safe. Check them out!

▶ Recipe here from The Fit Cookie

#2 FRANKENSTEIN KRISPIES

Easy, creative, no-bake Frankenstein Krispies that your kids will love! They are also gluten free, dairy free, soy free, and contain no nuts.

▶ Recipe here from Allergy Awesomeness

#3 Vegan and Gluten-Free Pumpkin Chocolate Swirl Muffins

When you can’t decide between pumpkin and chocolate, go for both! Not only are they dairy-free and egg-free but they are also refined sugar-free, soy-free, peanut-free and gluten-free. Nut-free option included. Yum!

▶ Recipe here from Eating By Elaine

#4 EASY HALLOWEEN BARK

I love bark recipes, they are a genius way to whip up a quick and easy tasty treat. You can make it in just a few minutes and customize it with whatever candy you have.

▶ Recipe here from Veggie Desserts

#5 Halloween Meringues

Add a Spooky twist to classic meringues with these Halloween Meringue Pops.

▶ Recipe here from Charlotte's Lively Kitchen

#6 Chocolate Pear Ghosts

Chocolate Ghost Pears – pears coated in dark and white chocolate are spooky treat your kids will love to make and eat! What a genius way to use pears!

▶ Recipe here from Fab Food 4 All

#7 Halloween Chocolate Apples

Another way how to keep it healthy and use a fruit to create tasty dessert. Decorated in dark and white chocolate spider's webs to impress your visitors or just make them for yourselves!

▶ Recipe here from Fab Food 4 All

#8 Monster Halloween Popcorn

5 minutes and 5 ingredients - that's all you need for these spooky and delicious Halloween bowls!

▶ Recipe here from Recipes From A Pantry

#9 Monster Halloween Marshmallow Pops

Transform your traditional marshmallows into these cute little Halloween pops. This recipe will take only little of your time and requires few simple ingredients.

▶ Recipe here from Recipes From A Pantry

#10 Halloween Stuffed Pumpkins

Easy Halloween carved pumpkins with wholesome wild rice stuffing. And what a presentation, simply stunning!

▶ Recipe here from Happy Kitchen

#11 BLACK SESAME SOOT SPRITE COOKIES

If you want to try something different, these Japanese nutty and toasty Cookies will be the highlight of your Halloween party table. Easy to make and with no butter, low carb, and gluten-free.

▶ Recipe here from I Heart Umami

#12 PUMPKIN SPICE RICE KRISPIE TREATS

Pumpkin Spice makes everything nice! And paired with Rice Krispies you'll love that these snacks are naturally sweetened, made with dark chocolate, are gluten-free and dairy-free. It’s a healthier Halloween treat that the entire family will enjoy!

▶ Recipe here from Crumb Top Baking

#13 MUMMY RICE KRISPIES TREATS

Mummies, marshmallows, and Rice Krispies. Easy and delicious! Just try for yourself!

▶ Recipe here from My Kitchen Love

#14 HARRY POTTER PUMPKIN JUICE

The fun treat made popular by Harry Potter, this recipe is sweet and delicious that will truly enhance your Halloween party table.

▶ Recipe here from Sift

#15 CHOCOLATE SUGAR COOKIE BATS

These Chocolate Sugar Cookies Bats are free of: wheat, dairy, egg, soy, peanut & tree nut free; top-8-free & vegan. Your kids will enjoy making these.

▶ Recipe here from Allergy Awesomeness

#16 Halloween Puppy Chow

A sweet and salty party snack mix made with Chex cereal, chocolate and peanut butter. It’s crunchy, super addicting and will not dissapoint! 

▶ Recipe here from The Rustic Foodie

#17 HALLOWEEN CHOCOLATE COOKIES

And finishing up this spooktacular roundup are these Halloween Chocolate Cookies with Reese’s Pieces peanut butter candies. Soft and fudgy, just like one chocolate cookie should be!

▶ Recipe here from The Rustic Foodie

The post 15+ Surprisingly Easy Gluten Free Halloween Treats and Desserts appeared first on The Yummy Bowl.

Loving these? Try my Christmas Tree Brownies next!

How to make Gluten Free Shortbread Cookies

• Place cranberries in a small bowl with warm water and leave them to soak for at least 30 minutes. Then take them out and place them on a paper towel to dry out. This will help the berries to soften and remove the excess chemicals that are used for dried fruits. Set aside.

• In a medium mixing bowl, add butter, powdered sugar and stir with a fork to combine.

• Then, add egg yolks to the mix, one by one. Keep stirring with the fork until all the ingredients are combined.

• Add water or milk, depending on what you prefer. 

• In a separate mixing bowl, combine 2 flours, baking powder, xanthan gum.

• When all of these ingredients are combined, strain the flour mixture and add portion by portion to the butter mixture. 

• Keep stirring the batter (it should be easy enough to stir it with a fork). The batter should be tender, slightly sticky, and hold its shape. Finally, stir in the cranberries.

• In case your batter looks dry, add 1 more teaspoon of water/milk. If it’s more liquid, then a few spoons of rice flour. 

• Roll the dough into a ball and wrap it up in a plastic wrap. Start rolling the dough until it’s even and to the desired thickness. (This dough makes about 14 standard size Christmas tree shape cookies). 

• Place the rolled out dough into the fridge to chill for 2 hours. 

• When ready, remove the dough from the fridge and cut the cookies. 

• Transfer the cookies to the preheated oven to 350 F for 10-14 minutes.

• Let cool and decorate with frosting or eat as they are. Both ways are delicious!

More Christmas Recipes You'll Like:

• Cranberry Orange Mini Loaves Breads (Gluten-Free)
• Almond Cranberry Tart (Gluten-Free, Vegan, Dairy-Free)
• Pork Tenderloin With Lingonberry Sauce
• Homemade Lingonberry Sauce

For more festive recipes be sure to take a look at our Christmas recipes.

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

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Gluten Free Christmas Tree Shortbread Cookies

Gluten-Free Christmas Tree Shortbread Cookies are perfect for the holidays and easy to whip up. Use a star or Christmas tree shaped cookie cutter for the festive season or make heart-shaped tender shortbread cookies for the upcoming Valentine’s day. These cookies taste too good to enjoy them only during one holiday!

Course Baking, Cookies

Cuisine American

Keyword christmas tree cookies, christmas tree shortbread cookies, gluten free shortbread

Prep Time 2 hours hours 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 14 cookies

Author Julia | The Yummy Bowl

Ingredients

• ½ cup white rice flour
• ⅓ cup cornflour
• 4 tablespoon powdered sugar
• 3 oz butter room temperature
• ¼ teaspoon xanthan gum
• 1 teaspoon water or plant-based milk
• 3 pcs egg yolks
• ¼ teaspoon baking powder gluten-free
• 3 tablespoon dried cranberry washed and dried

Instructions

• Place cranberries in a small bowl with warm water and leave them to soak for at least 30 minutes. Then take them out and place them on a paper towel to dry out. This will help the berries to soften and remove the excess chemicals that are used for dried fruits. Set aside.
• In a medium mixing bowl, add butter, powdered sugar and stir with a fork to combine.
• Then, add egg yolks to the mix, one by one. Keep stirring with the fork until all the ingredients are combined.
• Add water or milk, depending on what you prefer.
• In a separate mixing bowl, combine 2 flours, baking powder, xanthan gum.
• When all of these ingredients are combined, strain the flour mixture and add portion by portion to the butter mixture.
• Keep stirring the batter (it should be easy enough to stir it with a fork). The batter should be tender, slightly sticky, and hold its shape. Finally, stir in the cranberries.
• In case your batter looks dry, add 1 more teaspoon of water/milk. If it’s more liquid, then a few spoons of rice flour.
• Roll the dough into a ball and wrap it up in a plastic wrap. Start rolling the dough until it’s even and to the desired thickness. (This dough makes about 14 standard size Christmas tree shape cookies).
• Place the rolled out dough into the fridge to chill for 2 hours.
• When ready, remove the dough from the fridge and cut the cookies.
• Transfer the cookies to the preheated oven to 350 F for 10-14 minutes.
• Let cool and decorate with frosting or eat as they are. Both ways are delicious!

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Shortbread Cookies with Cranberries appeared first on The Yummy Bowl.

These brownies are similar to my classic brownies, easy to make, deliciously fudgy, and full of flavor.

Ingredients

The full recipe and ingredients can be found in the recipe card below this post.

• Chocolate chips - melted with oil and then added to batter create a dense, moist, and deep chocolate flavor for these Christmas brownies.
• Eggs - use two large and beat at least 2 minutes until foamy (about 2-3 minutes), eggs create the cakey texture and crumbly top.
• Gluten-free flour blend - preferably a blend already consisting of Xantham Gum like my premixed gluten-free flour blend.

• Powdered sugar glaze - powdered sugar mixed with milk or any juice (great for flavor) until desired consistency. Start with about 4-5 tablespoons of powdered sugar and add milk in ½ teaspoons, stir well until you get the thick consistency. To make a test, drizzle some whisked mixture onto parchment paper or a piece of brownie and let set for 5-10 minutes. If it goes clear or very light and loses the thick texture, you need to add more powdered sugar.

• For decoration, use white chocolate chips as an alternative! You’ll need about ½ cup of white chocolate bark or chips (you’ll probably have leftovers but it is easier to melt in larger quantities). You may not need to use all of it and you can freeze it in a zip lock bag later for your next use. Reheat the same way. 

• Muscovado sugar - Hands down my favorite sugar for brownies! You can use either dark (results in a more dense, stronger toffee-like flavor and VERY moist textured brownies) or light muscovado sugar (also dense and moist but not so strong as dark). 

Muscovado is unrefined raw cane sugar, processed as little as possible which helps the sugar to retain much of its natural molasses. It has a strong smoky and toffee-like flavor, is very moist and fine. 

All those characteristics make it a wonderful sugar for baking. It's worth noting that it is not the same as brown sugar you see in stores. In fact, brown sugar is refined white sugar with molasses added during the manufacturing process. You can also tell by the texture difference.

Instructions

Preheat oven to 350ºF.

Prepare a 9 inches square baking pan lined with parchment paper and leave a few inches of overhang on the sides so you can easily remove the brownies later. 

Melt the chocolate using the double boiler method. Heat up a small saucepot with a few inches of water in it.

When it starts to simmer, place a heatproof bowl over the top with olive oil and chocolate chips.

Stir constantly until about 70-80 percent of the chocolate chips are melted.

Take the bowl off the pot and continue stirring until all the chips are melted and the texture smooth.

In a medium mixing bowl beat the eggs for 2-3 minutes until bubbly.

Pour in the melted chocolate mixture and mix on low until smooth. Add vanilla and sugar. Mix on low.

In a separate mixing bowl add all the dry ingredients (GF flour, cornstarch, cocoa powder).

Whisk until just combined. Add this to the wet ingredients bowl and gently combine with a spatula until the batter becomes thick and smooth. 

Pour the brownie batter into a prepared baking dish, even out with a spatula as much as you can (the batter will be sticky!), and bake for 20-25 minutes.

When time is up, insert a toothpick in the center and if it comes out slightly moist and with crumbs you’re good to go. The center should be still quite moist.

Remove from oven and let cool for 15 minutes in the pan, then gently remove and let cool completely on a wire rack.

For easier and even cutting, place the brownies in the fridge for at least 30 minutes.

Remove from the fridge and cut the batter in half.

Make a zig-zag cut on both sides creating 3 triangles on each. 

Gently slide the triangles out and trim the edges where needed. Eat the leftovers!

Decorate. With powdered sugar: mix about 4-5 tablespoons of powdered sugar with a teaspoon of milk added gradually. Whisk and add more milk/powdered sugar until you reach the desired thick consistency.

Add food coloring now. Place the thick mixture into a pastry piping bag or a zip lock bag, cut out a very small tip of one corner and decorate the brownies!

Powdered sugar makes a grate glaze if you have different shapes and textures to work with and your decorations are more complex. It also gives a shiny finish that just loooks stunning and festive.

With chocolate: Melt the white chocolate the same way you did with semi-sweet chocolate chips but without oil. You can add a little oil (about 1 teaspoon) if needed for a smoother consistency. If using food coloring, add it now.

Place the chocolate in a pastry piping bag or a heatproof bag and use the smallest round tip you have (or just cut out a small piece from the corner of the heatproof bag). Drizzle over each brownie triangle and immediately add the sprinkles. 

Let those Christmas Brownies set and serve immediately!

FAQs

For more festive recipes be sure to take a look at our Christmas recipes.

💗I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, Instagram & Pinterest!💗

Gluten Free Dessert Recipes

• Nutella Banana Cheesecake Chimichangas
• Gluten Free Chocolate Chip Banana Bread
• Gluten Free Chocolate Pumpkin Bread
• Christmas Shortbread Cookies With Cranberries
• Cranberry Orange Mini Loaves

ALL DESSERT recipes.

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Gluten Free Christmas Brownies

Gluten-Free Christmas Brownies are a great alternative to traditional Christmas cookies. With minimal mess, no rolling the dough or cutting out the shapes, and then endlessly decorating the christmas cookies. These brownies are easy to make, fudgy and full of flavor.

Course Dessert

Cuisine American

Keyword christmas brownies, christmas tree brownies, gluten free brownie

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Chill time 30 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 brownies

Calories 457kcal

Author Julia | The Yummy Bowl

Ingredients

For Brownies

• 8 ounce semi sweet chocolate chips about 1 cup
• 7 tablespoon olive oil
• ⅔ cup light brown muscovado sugar see notes
• 2 large eggs
• 2 teaspoon vanilla
• ¼ cup cocoa powder good quality
• 3 tablespoon cornstarch
• 2 ½ tablespoon Gluten Free flour blend with Xantham Gum
• ½ teaspoon kosher salt

Decoration

• 5 tablespoons powdered sugar
• milk or juice
• sprinkles
• food coloring

Instructions

• Prep. Preheat oven to 350ºF.
• Prepare a 9 inches baking pan lined with parchment paper and leave a few inches of overhang on the sides so you can easily remove the brownies later.
• Melt the chocolate using the double boiler method. Heat up a small saucepot with a few inches of water in it. When it starts to simmer, place a heatproof bowl over the top with olive oil and chocolate chips. Stir constantly until about 70-80 percent of the chocolate chips are melted. Take the bowl off the pot and continue stirring until all the chips are melted and the texture smooth.
• In a medium mixing bowl beat the eggs for 2-3 minutes until bubbly.
• Pour in the melted chocolate mixture and mix on low until smooth. Add vanilla and sugar. Mix on low.
• In a separate mixing bowl add all the dry ingredients (GF flour, cornstarch, salt, cocoa powder). Whisk until just combined. Add the this to the wet ingredients bowl and gently combine with a spatula until the batter becomes thick and smooth.
• Pour the brownie batter into a prepared baking dish, even out with a spatula as much as you can (the batter will be sticky!) and bake for 20-25 minutes. Insert a toothpick in the center and if it comes out slightly moist and with crumbs you’re good to go. The center should still be very moist. When ready, remove from oven and let cool for 15 minutes in the pan, then gently remove and let cool completely on a wire rack. For easier and even cutting, place the brownies in the fridge for at least 30 minutes.
• Remove from the fridge and cut the batter in half. Make a zig-zag cut on both sides creating 3 triangles on each. 
• Gently slide the triangles out and trim the edges where needed. Eat the leftovers!
• Decorate. With powdered sugar: mix about 4-5 tablespoons of powdered sugar with a teaspoon of milk added gradually. Whisk and add more milk/powdered sugar until you reach the desired thick consistency.
• Add food coloring now. Place the thick mixture into a pastry piping bag or a zip lock bag, cut out a very small tip of one corner and decorate the brownies!
• With chocolate: Melt the white chocolate the same way you did with semi-sweet chocolate chips but without oil. You can add a little oil (about 1 teaspoon) if needed for a smoother consistency. If using food coloring, add it now.
• Place the chocolate in a pastry piping bag or a heatproof bag and use the smallest round tip you have (or just cut out a small piece from the corner of the heatproof bag). Drizzle over each brownie triangle and immediately add the sprinkles. 
• Let those Christmas Brownies set and serve immediately!

Notes

• Muscovado sugar - Hands down my favorite sugar! You can use either dark (results in a more dense, stronger toffee-like flavor and VERY moist textured brownies) or light muscovado sugar (also dense and moist but not so strong as dark). Muscovado is unrefined raw cane sugar, processed as little as possible which helps the sugar to retain much of its natural molasses. It has a strong smoky and toffee-like flavor is very moist and is very fine. All those characteristics make it a wonderful sugar for baking. Worth noting that it is not the same as brown sugar you see in stores. In fact, brown sugar is refined white sugar with molasses added during the manufacturing process. You can also tell by the texture difference.
• Gluten-free flour blend - preferably a blend already consisting of Xantham Gum like my premixed gluten-free flour blend.
• Make it fun - zest from one or two oranges will give a great flavor and smell to your brownies! Also instead of vanilla extract, rum or almond extract will give your brownies a new spin.
• When removing the Christmas brownies from the oven they will be moist and for better cutting, these require complete cooling and preferrably refrigerating.

Nutrition

Calories: 457kcal

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Gluten-Free Christmas Brownies appeared first on The Yummy Bowl.

What a great addition to any Valentine gift basket!

Be sure to check more delicious treats next and go ahead to my 25+ Healthy Valentine's Day Desserts (Roundup).

This chocolate bark is delicious and easy to make, even if you have never made chocolate bark before. You also don’t need any premium chocolate, fancy candy molds, or thermometers!

How To Make Chocolate Bark

• Candy melts - like chocolate when melted, allow you to add vibrant colors and designs to your treats. You can buy them online, at your local grocery store's baking section, or at a party supply store.
• Types of chocolate - Almond bark, dark chocolate bark, chocolate melts, or good melty chocolate chips are perfect for this bark.
• Lindor (Lindt) Chocolate Truffles - these delicious truffles come in several different flavors (I used strawberry white chocolate truffles and original milk chocolate Lindor truffles).

The full recipe and ingredients can be found in the recipe card below this post.

Instructions

Melt chocolate. Melt the semi-sweet chocolate using the double boiler method.

For smoother and easier pouring drizzle some olive or coconut oil into the mix.

Stir frequently until the chocolate becomes smooth and easily pourable.

Prepare a cookie sheet lined with parchment paper.

Once the chocolate is hot and melted pour it out onto a sheet pan and spread it out in a thin layer using an offset spatula or a long knife. Let it cool.

I find the double boiler method easiest and yielding the best results, though you can also melt the chocolate in the microwave.

Melt the white chocolate chips and candy melts the same way as mentioned above.

Spoon large dots over the first layer of chocolate until the whole area is covered.

Using a wooden toothpick or skewer, lightly swirl both white and pink chocolate layers together.

Toppings. Top with valentine sprinkles, truffles (I cut them in half).

Refrigerate for 30 minutes until the chocolate is hardened.

Break apart and serve or wrap up in transparent paper with some ribbons for a perfect gift for that special one.

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

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Valentine Chocolate Bark With Lindor Truffles (Best Valentine’s Day Gift!)

Calling all chocolate lovers! Valentine’s day is just around the corner and you know what that means…chocolate! Do you usually give your sweetheart a box of Valentine’s chocolate? Why not take it to the next level by making your loved one some extra special Valentine's Chocolate Bark With Luxurious Lindor Truffles?

Course Dessert

Cuisine American

Keyword chocolate bark, lindt chocolate bark, valentine chocolate

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 12 pieces

Calories 630kcal

Author Julia | The Yummy Bowl

Ingredients

• 1 cup White chocolate chips or Almond Bark Vanilla
• ½ cup candy melt pink or ½ cup white chocolate bark or chips and food coloring
• 1 cup semi sweet or milk chocolate chips or Chocolate Almond Bark
• ¼ cup cake sprinkles
• Lindt chocolate truffles

Instructions

• Melt the semi-sweet chocolate using the double boiler method.
• Melt the chocolate using the double boiler method. Heat up a small saucepan with a few inches of water in it. When it starts to simmer, place a heatproof bowl over the top with the chocolate chips. For smoother and easier pouring drizzle some olive or coconut oil to the mix. Stir frequently until chocolate becomes smooth and easily pourable.
• Prepare a cookie sheet lined with parchment paper. Once the chocolate is hot and melted pour it out onto a sheet pan and spread it out in a thin layer using an offset spatula or a long knife. Let it cool.
• You can melt the chocolate in the microwave too, but for me, double boiler method seems to be the most easiest and gives the best results.
• Melt the white chocolate chips and candy melt the same way as mentioned above. Spoon large dots over the first layer of chocolate until the whole area is covered. Using a wooden toothpick or skewer, lightly swirl both white and pink chocolate layers together. There is no right or wrong way of doing that, just use your imagination.
• Top with valentine sprinkles, Lindor chocolate (I cut them in half). Refrigerate for 30 minutes until chocolate is hardened. Break apart and serve or wrap up in tranbsparent paper with some ribbons for a perfect gift for that special one.

Video

Nutrition

Serving: 1large piece | Calories: 630kcal | Carbohydrates: 54g | Fat: 44g | Saturated Fat: 35.7g | Cholesterol: 5mg | Sodium: 380mg | Fiber: 1g | Sugar: 38g | Calcium: 60mg

FAQs

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Valentine Chocolate Bark appeared first on The Yummy Bowl.

Prepare these healthy desserts anytime of the year, during your favorite or holiday or special occassion.

JAM FILLED THUMBPRINT COOKIES

Gluten free + Dairy free

These easy thumbprint cookies with jam are so soft and buttery that they are literally, melting in your mouth. Choose your favorite jam, whip up just a few ingredients in minutes and you’ll have a great addition to your Valentine’s dinner table. Gluten-free, can be made Vegan, Dairy-Free.

CHOCOLATE COVERED ALMOND COOKIES

Vegan + Dairy free + Gluten free

Chocolate covered Almond Cookies are sweet, festive, and great for holidays. These crispy cookies are made with almond flour, maple syrup, berry jam and coated in dark chocolate. Vegan + gluten-free. 

Best Chocolate Fudge Recipe

Vegan + Dairy free + Gluten free

This sweet and gooey chocolate fudge recipe is made without condensed milk or sugar and is 100% guilt-free, vegan, easy to make and packed with nutrients!

Gold Kiwi salad with tangelo granita

Easy + Vegan + Dairy free + gluten free

Fruit salads aren’t just cut up fruit in a bowl! We love adding a bit of pizzazz and we make no exception of this Gold Kiwi Salad. The sublime tangelo granita is not only easy to make at home but makes for the best summer dessert!

BLACK FRUIT SALAD WITH TEA ROSE SYRUP

Vegan + Gluten free + Dairy free

Inspired by the popular rose flavours of the Middle East, this rose syrup over sweet fruit is a wonderful way to end an already fabulous Valentine's meal. Made ahead of time, this Black Fruit Salad is easy, fuss free and ever so stunning when served.

VEGAN MOCHA CHEESECAKE BITES

Gluten free + Dairy free

These Vegan Mocha Cheesecake Bites are the perfect healthy treat. They will be a stunning dessert addition to your Valentine's Day Dinner table.

Vegan Avocado Chocolate Mousse with Lavender

Dairy free, Gluten free, Vegan, Paleo, Refined sugar-free

This 10-minute Vegan Avocado Chocolate Mousse with Lavender is an ideal dessert for a special occasion like Valentine’s Day or Anniversary – it’s full of flavors, romantic, light, and simply beautiful.

CHOCOLATE TOFU PUDDING

Dairy free + Gluten free

This Chocolate Tofu Pudding is a healthy alternative to other pudding recipes. Smooth and chocolatey, it uses some surprising ingredients to achieve an amazing taste and texture.

PALEO CHOCOLATE ALMOND BUTTER CREPES

Paleo + Gluten free + Dairy free

Paleo Chocolate Almond Butter Crepes ! Paleo Crepes filled with dark cacao flavored almond butter. These Paleo Chocolate Almond Butter Crepes are creamy and smooth, filled with rich and dark cacao flavored almond butter. Perfect for both valentine’s day and everyday indulgence.

HOMEMADE ECLAIRS

Gluten Free + Dairy Free + Refined Sugar Free

Eclairs are elegant, delicious, and best of all so simple!! Gluten free is no different. Especially with a decadent dairy free filling and a luscious chocolate top.

VEGAN MALABI – ISRAELI ROSEWATER PUDDING WITH POMEGRANATE

 Vegan + Dairy free + Gluten free

A deliciously smooth & creamy Israeli pudding, this vegan Malabi is made with coconut and almond milks, flavoured with rosewater, and topped with luscious pomegranate syrup.

PALEO STRAWBERRY GINGER CRISP

Paleo + Gluten free + Dairy free

This paleo strawberry ginger crisp is a super simple, healthy and delicious dessert with a flavor combination that will impress!

INSTANT POT BAKED APPLES

Vegan + Gluten free + Dairy free

Looking for a healthy treat. Well, you have found it. These Instant Pot Baked Apples comes together with 5 mins of cook time and 4 pantry staple ingredients.

Raw + Vegan + Dairy free + Gluten free + Refined sugar free

VEGAN WHITE CHOCOLATE TRUFFLES

Vegan + Gluten free + Dairy free

These Vegan White Chocolate Truffles are velvety, creamy and perfectly sweet! They're also refined sugar free and make the best pretty and elegant treat!

No-Bake Vegan Chocolate Cheesecake

No bake + Vegan + Gluten free + Dairy free

Gluten-free vegan chocolate cheesecake made silky, creamy, and smooth! This no-bake cheesecake is refined-sugar free, 100% natural and so easy to make!

RAW CHOCOLATE COVERED COOKIES

No bake + Vegan + Gluten free + Dairy free

No-bake Chocolate Covered Cookies - delicious raw vegan chocolate bites. You only need 4 ingredients to make these and they're absolutely delicious!

STRAWBERRY COCONUT SUGAR COOKIES

Vegan + Gluten free + Dairy free

Strawberry Coconut Sugar Cookies - delicious chewy vegan cookies made with almond flour, oats, and coconut sugar. Gluten-free!

Healthy Vegan Chocolate Caramel Truffles

Vegan + Gluten free + Dairy free

These vegan chocolate caramel truffles are a healthy & easy to make dessert. Sweetened with just dates to create a gooey caramel filling, this is the perfect recipe to have in your fridge when you need a chocolate fix!

GLUTEN-FREE VEGAN CHOCOLATE LAVA CAKE

Vegan + Gluten free + Dairy free

This Gluten-Free Vegan Chocolate Lava Cake is seriously indulgent, filled with a magical chocolate sauce and is surprisingly easy to make. The perfect dessert for a special occasion!

Moist Gluten Free Chocolate Cupcakes

Gluten free + Dairy free

These gluten free chocolate cupcakes are moist, fluffy, spongey and undetectably dairy free. They’re easy to make, just sweet enough and made ultra delicious with a simple dairy free buttercream.

High Protein Popped Amaranth Seed Energy Balls

Gluten free + Dairy free

These are delicious and healthy popped amaranth energy balls. Perfect to make for Valentine's day dessert or just for a snack.

No-Bake Chocolate Peanut Butter Oatmeal Bars

Vegan + No bake + Gluten free + Dairy free

Vegan Peanut Butter Chocolate Oatmeal Protein Bars or peanut chikki is the perfect no-bake, dessert snack that's both nutritious and delicious.

Dairy-Free White Chocolate Fudge

Paleo + Gluten free + Dairy free

Only six ingredients in this dairy-free white chocolate fudge and boy is it indulgent! This healthy fudge recipe is also gluten-free and dairy-free but can be made keto as well! Minimal sweeteners are used in white chocolate fudge recipe making it the perfect treat!

Vegan Triple Chocolate Cookies

Vegan + Gluten free + Dairy free

Vegan chocolate cookies packed with chunks dark and white chocolate… then dipped it in melted chocolate! Uses common ingredients and can be made gluten-free and refined sugar free!

COFFEE AQUAFABA MERINGUES

Vegan + Gluten free + Dairy free

These coffee aquafaba meringues are sweet, crunchy and full of coffee flavour. They taste just like regular meringues, you won't believe they are vegan!

I would appreciate it so much if you left a comment about this post below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

The post 25+ Healthy Valentine's Day Dessert Recipes Roundup (All Gluten Free, Dairy Free) appeared first on The Yummy Bowl.

Valentine’s Day is fast approaching again! And no matter what diet we are following, we all need a delicious treat to celebrate this holiday with our loved ones.

If you are leading a gluten-free or dairy-free lifestyle and struggle to think of dessert recipes to make (like I did in the past!), you've just landed on the best recipe roundup, with desserts that you'll want to make again and again. No doubt, these are easy to make too!

What is your favorite Gluten Free or Dairy Free Dessert?

I think you'll agree, a special occasion dinner menu is not complete without a dessert course, right? My favorite are brownies with vanilla ice cream on top! Mmmm

What is your go-to gluten-free and dairy-free dessert? Leave a comment under this post, I'd love to hear!

Chocolate Coconut Cream Stuffed Strawberries

These Chocolate Coconut Cream Stuffed Strawberries are deliciously decadent and easy to make. The perfect treat for Valentine’s Day!

Recipe: Chocolate Coconut Cream Stuffed Strawberries

No-Bake Raw Coconut Macaroons

You can’t beat the combination of chocolate and coconut! These delicious no-bake coconut macaroons are gluten, dairy, and refined sugar free!

Recipe: No-Bake Raw Coconut Macaroons

Instant Pot Brownies

Yes you can even make brownies in your Instant Pot! These fudgy brownies are easy to make and taste amazing! Serve with vanilla ice cream for a perfect dessert (gluten free and dairy free!)

Recipe: Instant Pot Brownies

Easy Double Raspberry Mousse Cups

If you like berries, your will love this Raspberry Mousse! Quick to make, this easy Raspberry Mousse Recipe is the perfect light dinner party dessert idea to try this summer or to make for Valentine’s Day!

Recipe: Easy Double Raspberry Mousse Cups

Triple-layer Cheesecake Hearts

These Vegan triple-layer cheesecake hearts are delicious, gluten-free, dairy-free desserts perfect for Valentine’s Day! Make them for your other half or just go ahead and make one for yourself.

Recipe: Triple-layer Cheesecake Hearts

Gluten-Free Vegan Rustic Mixed Berry Pie

This Gluten-Free Vegan Rustic Mixed Berry Pie (also called a crostata) is full of sweet berry goodness, and the recipe is one that everyone can enjoy.

Recipe: Gluten-Free Vegan Rustic Mixed Berry Pie

STRAWBERRY, BALSAMIC AND BLACK PEPPER POPSICLES

These strawberry, balsamic and black pepper popsicles take this gorgeous summer flavour with delicious savoury notes and turns it into a tasty popsicle.

Recipe: Strawberry, Balsamic and Black Pepper Popsicles

Vegan Chocolate Mousse Pie Tart

Vegan chocolate mousse pie made with tofu with a pecan brownie crust, raspberry chia jam and fresh berries. Gluten-free can be made nut free. Are you drooling yet?!

Recipe: Vegan Chocolate Mousse Pie Tart

Air Fryer Cherry Crisp {Vegan, Gluten Free}

This Cherry Crisp is simple, quick and is the stuff that dessert dreams are made of. It is made easily and quickly in the air fryer and is perfect served as is or topped with non dairy ice cream or whipped cream.

Recipe: Air Fryer Cherry Crisp {Vegan, Gluten Free}

Chocolate Avocado Mousse

Fresh avocados combine with rich cacao and maple syrup to make a 4 ingredient dessert that is completely indulgent and can be made in minutes! It is vegan, refined sugar free and tastes so good, you’ll forget that it’s good for you!

Recipe: Chocolate Avocado Mousse

COCONUT MILK CUSTARD

Easy Coconut Milk Custard treat you can make ahead. It’s low carb, gluten-free, sugar-free, and dairy-free.

Recipe: Coconut Milk Custard

Strawberry Salad With Cherries and Blueberries — Vegan

This Strawberry Salad With Cherries and Blueberries is the perfect Valentine's Day dessert! Made with delicious berries, it is the perfect, light and at the same time festive dessert that everyone will love:

Recipe: Strawberry Salad With Cherries and Blueberries

GLUTEN-FREE COCONUT MADELEINES

These Gluten-Free Coconut Madeleines are the perfect mini treat for coffee, tea, or dessert! They can be dipped in dairy free chocolate, toasted coconut, or anything your heart desires!

Recipe: Gluten Free Coconut Madeleines

ORANGE & ALMOND CAKE

Using only a few ingredients this deliciously rich, moist and aromatic flourless cake, has an intense fresh orange flavour, and is an all time classic.

Recipe: Orange and Almond Cake

Cherry Brownies

These Cherry Brownies are vegan, gluten free and crammed with fresh cherries. Even with the addition of chia seeds, this dessert is decadent without all the calories. 

Recipe: Cherry Brownies

Raw Red Velvet Cheesecake

This raw red velvet cheesecake is a perfect combination of date coconut crust and cashew filling colored with beetroot powder. The ideal vegan, gluten-free and raw valentine dessert.

Recipe: Raw Red Velvet Cheesecake

VEGAN PANNA COTTA WITH ROASTED RHUBARB

This light, creamy and delicious vegan panna cotta is simplicity to make! An impressive dessert served with vibrant pink rhubarb. 

Recipe: Vegan Panna Cotta With Roasted Rhubarb

Heart-Shaped Meringue Cookies

This classic recipe for Meringue Cookies gets a lovely upgrade that is perfect for Valentine’s Day!

Recipe: Heart-Shaped Meringue Cookies

VEGAN PEANUT BUTTER CUPS

These Vegan Peanut Butter Cups are easy to make and only require four simple ingredients. They are rich, chocolatey and filled with peanut butter goodness!

Recipe: Vegan Peanut Butter Cups

Homemade Nutella

This Homemade Nutella is even better than the ones in the store. Nutty, chocolaty, and with a hint of vanilla, this thick spread is richly flavored, sweet, and delicious.

Recipe: Homemade Nutella

Avocado Brownies

Moist and chewy, these Avocado Brownies are so delicious, you won’t even realize how healthy they are! You’re going to love these sweet and chocolaty treats.

Recipe: Avocado Brownies

No bake lemon vegan bars

These tasty lemon bars have a luscious cheesecake texture with a delicious no-bake crust. The perfect balance of creamy, sweet, and tart. Dairy free & gluten free! 

Recipe: No bake lemon vegan bars

Paleo flourless chocolate cake

This decadent flourless chocolate cake is rich and creamy. Easy recipe, made with only 5 ingredients. Paleo, gluten-free and tastes amazing!

Recipe: Paleo flourless chocolate cake

I don't know about you, but I'm definitely trying these delicious desserts even before Valentine's day!

I would appreciate it so much if you left a comment about this post below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

The post 25 Easy Gluten Free & Dairy Free Dessert Ideas for Valentine's Day appeared first on The Yummy Bowl.

Serve this bread with honey, maple syrup or with my Homemade Pumpkin Caramel Sauce - delicious!

I love making bakery style desserts at home, and those sweet treats that my son can actually eat too. From my Apple Scones to Healthy Gluten Free Brownies. This Gluten Free Chocolate Bread is is one of the best 🙂

Instructions

Preheat oven to 350 F.

In a large mixing bowl whisk all dry ingredients. Set aside.

In a bowl of an electric mixer/food processor combine pumpkin puree, and eggs added one at a time. Beating well after every addition.

When done combine wet ingredients with dry, mix again, and stir in the chocolate chips. 

Transfer to an 8x4 inch loaf pan lined with parchment paper. Even it out with a spatula slightly making sure that the middle section is higher than the sides.

Make a small cut with a knife in the center (lengthwise).

Sprinkle more chocolate chips across the middle and bake for 50-60 minutes until a toothpick inserted into the center comes out with a few breadcrumbs.

Let the bread cool in the pan for about 10 minutes, then transfer onto a wire rack to cool completely.

Serve warm with butter and maple syrup. Enjoy!

FAQs

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

Recipe

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Gluten Free Pumpkin Chocolate Chip Bread

Gluten-Free Pumpkin Bread has a super-moist texture, chocolate chips, pumpkin and cinnamon flavors, and incredibly soft crumb - the perfect fall favorite recipe. Gluten free doesn’t mean bland flavored breads!

Course Breakfast, Dessert

Cuisine American

Keyword gluten free pumpkin bread, pumpkin bread with almond flour

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 10 slices

Calories 259kcal

Author Julia | The Yummy Bowl

Ingredients

• 1 cup pumpkin puree fresh or canned such as Libby’s
• 2 ½ cup blanched almond flour
• ½ cup quick oatmeal or old fashioned rolled oats
• 3 large eggs
• ⅓ cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin spice
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• ½ cup mini chocolate chips + more for sprinkling on top

Instructions

• Preheat oven to 350 F.
• In a large bowl whisk all dry ingredients. Set aside.
• In a bowl of an electric mixer/food processor combine pumpkin puree, and eggs added one at a time. Beating well after every addition. When done combine wet ingredients with dry, mix again, and stir in the chocolate chips.
• Transfer to an 8x4 inch baking dish lined with parchment paper. Even it out slightly making sure that the middle section is higher than the sides. Make a small cut with a knife in the center lengthwise.
• Sprinkle more chocolate chips across the middle and bake for 50-60 minutes until a toothpick inserted into the center comes out with a few breadcrumbs. Let the bread cool in the pan for about 10 minutes, then transfer onto a wire rack to cool completely.
• Serve with butter and maple syrup.

Notes

• Serve with Homemade Pumpkin Caramel Sauce or plain butter.
• Storing and Freezing Instructions. Allow the bread to cool completely and wrap it tightly in plastic wrap. Keep at room temperature for 2 days. You can keep it longer, for 305 days as well but the texture may not be the same and moist anymore. Freeze in an airtight container, preferably wrapped individually in parchment paper, and for up to 3 months.
• Why is my pumpkin bread dry? This shouldn't be the case here however if for any reason your bread came out dry, you probably have overbaked it. Each oven is different and not everyone has a digital screen which makes it harder to be precise when applying the right oven temperature. Keep an eye on your bread towards the last 15 minutes and check for doneness with a toothpick (the pumpkin bread is ready once the toothpick inserted into the center comes out with a few crumbs.) Other reasons for dry bread are using too much flour and little pumpkin puree, overmixing the dough, too high baking temperature, and not measuring out your ingredients.

Nutrition

Calories: 259kcal

Inspired by Ambitious Kitchen.

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Gluten Free Chocolate Pumpkin Bread appeared first on The Yummy Bowl.

Bursting with flavors and packed with nutritious ingredients, these zucchini chocolate chip muffins are a perfect blend of zucchini, ripe banana, oat flour, and a touch of sweetness from honey and sugar.

With a dash of cinnamon and a sprinkle of chocolate chips, these muffins will satisfy your cravings while still keeping it more on the healthier side.

For a delicious breakfast, serve these healthy zucchini muffins with almond butter, peanut butter, or regular butter.

Ingredients

The full recipe and ingredients can be found in the recipe card below this post.

Whether you're a seasoned baker or just starting your culinary journey, these zucchini muffins are incredibly easy to make. Here's what you'll need:

📋 JULIA'S TIP: Use room temperature ingredients. Let eggs and other refrigerated ingredients come to room temperature before use. This helps with better incorporation and smoother batter.

Instructions

No mixer needed, simply whisk and use spatula to mix everything.

Note: Prepare ingredients in advance! Measure and prepare all the ingredients before starting. This will help streamline the process and prevent any last-minute scrambling.

Preheat the oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease with nonstick spray.

Grate the zucchini and thoroughly squeeze it using a paper towel to remove excess water. Repeat as necessary.

In a large mixing bowl, whisk together banana, honey, sugar, olive oil, and vanilla extract until smooth.

Add the eggs, one at a time and whisk again until combined.

Combine oat flour, baking soda, baking powder, cinnamon, and salt. Add this mixture to the wet ingredients and mix with a spatula until well combined.

Fold in the grated zucchini and chocolate chips. Be sure to mix everything well, but avoid overmixing.

• Related: Healthy Oatmeal Cookies

Scoop the batter into the prepared muffin cups, filling them ⅔ of the way.

Optionally, decorate each muffin with additional chocolate chips on top.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, remove the muffins from the oven and place them on a wire rack.

Let them cool for 5 minutes in the pan, then carefully lift the muffins out of the pan and transfer them to the wire rack to cool completely. This step helps prevent sogginess. Enjoy!

📋 FLAVOR & TEXTURE: Ultra moist with a crumbly golden brown top thanks to oat flour, with hints of vanilla, cinnamon, and sweetness from honey, sugar, and chocolate chips.

Grating Zucchini

When it comes to grating zucchini for baking, here are some tips to ensure maximum flavor and nutrition:

• Keep the peel - No need to peel your zucchini! The peel is packed with nutrients and is so thin and mild that you won't even notice it in the muffins. Just give your zucchini a good wash, trim the ends, and grate away. But, take care to pick your zucchinis preferably in season and without bruises or scratches. Some older variations of zucchinis will, in fact, have slightly tougher and bitter-tasting skin. In this case, yes, remove it!
• Choose the right grater - For grating zucchini, I recommend using a box grater or a coarse plane-style grater. These options work like a charm and give you the perfect texture.
• Squeeze out the moisture - Don't forget this crucial step! After grating the zucchini, place it on a pile of paper towels or use a linen or special cheesecloth. Apply pressure to squeeze out as much moisture as possible. Repeat the process until you've removed most of the water.

Tips

📋 How to ensure your muffins are done? Do a toothpick test! Insert a toothpick into the center of a muffin to check for doneness. If the toothpick comes out clean, they are ready. If not, bake for a few more minutes and retest.

Are Zucchini Muffins Healthy?

Most baked goodies, unless specified, aren't exactly as healthy as munching on a fresh green apple or broccoli.

But here's the good news: homemade baked goods are generally a better choice compared to store-bought packaged treats. At least, this is what we believe in our family.

Homemade doesn't contain loads of preservatives to keep them "fresh" for months on end.

These muffins don't go overboard with the sugar, and the other ingredients are pretty reasonable too.

You also get all the vitamins and minerals from the zucchini itself, which is something you won't find in your typical chocolate chip muffin.

Bonus! You can always customize these muffins to suit your dietary needs.

Freezing And Storing Instructions

Variations

• Make it crunchy - add chopped walnuts, hazelnuts, pecans, or pistachios.
• For the extra sweet tooth - chopped dates, dried coconut, craisins, raisins, dried (chopped) apricots, or another dried fruit that you enjoy. You can use sweetened or unsweetened dried fruit. I’d start by adding ¼ - ½ cups and increasing the amount if needed.
• Icing or frosting - cream cheese frosting would taste delicious here! Or use a simple confectioner's sugar glaze like I did in my orange cranberry mini loaves recipe.
• Lemon and poppyseed mix - this combo pairs pretty well with zucchini. Add 1 large lemon zest + 1-2 tablespoons poppy seeds to the batter.
• Berries - freeze-dried berries, fresh frozen berries. We like blueberries! If using frozen, no need to thaw them first, simply mix them with 1 tablespoon of oat flour (use it from the recipe and don't add extra flour) until coated, it helps the frozen berries not to sink in the bottom of the muffins.
• Simple as they are - chocolate chips and mix-ins are always optional!
• Serve these zucchini muffins as they are or with some tasty almond butter, peanut butter or regular unsalted butter!

FAQs

More Gluten Free Recipes

We love baking recipes, especially quick breads and muffins for breakfast.

Our reader's all-time popular recipes include soft and chewy breakfast cookies, cranberry overnight oats, strawberry rhubarb crisp, and banana oatmeal cookies.

For all baking recipes, hop on to our Desserts collection.

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

Recipe

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Oatmeal Zucchini Chocolate Chip Muffins (GF)

Bursting with flavors and packed with nutritious ingredients, these zucchini chocolate chip muffins are a perfect blend of zucchini, ripe banana, oat flour and a touch of sweetness from honey and sugar. With a dash of cinnamon and a sprinkle of chocolate chips, these muffins will satisfy your cravings while still keeping it more on the healthier side.

Course Baking, Breakfast, Dessert

Cuisine American

Keyword chocolate zucchini muffins, gluten free zucchini muffins, healthy zucchini muffins, oatmeal zucchini muffins, zucchini chocolate chip muffins, zucchini muffins

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 12 muffins

Calories 206kcal

Author Julia | The Yummy Bowl

Ingredients

• 2 cups shredded zucchini unpeeled, about 2 small zucchini
• ½ cup mashed ripe banana about 2 small
• ¼ cup olive oil or other vegetable oil
• ¼ cup raw honey liquid type
• ¼ cup sugar brown, raw brown sugar or white sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs room temp
• 1 teaspoon ground cinnamon
• ½ teaspoon baking soda check expiration date
• ½ teaspoon baking powder check expiration date
• ½ teaspoon kosher salt
• 2 cups oat flour I used homemade
• ⅓ cup chocolate chips, mini or regular semi-sweet or dark

Instructions

• Preheat the oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
• Grate the zucchini and thoroughly squeeze it using a paper towel to remove excess water. Repeat as necessary.
• In a large mixing bowl, whisk together banana, honey, sugar, olive oil, and vanilla extract until smooth. Add the eggs, one at a time and whisk again until combined. No mixer needed!
• Combine oat flour, baking soda, baking powder, cinnamon, and salt. Add this mixture to the wet ingredients and mix with a spatula until well combined.
• Fold in the grated zucchini and chocolate chips. Be sure to mix everything well, but avoid overmixing.
• Scoop the batter into the prepared muffin cups, filling them ⅔ of the way. Optionally, decorate each muffin with additional chocolate chips on top before baking. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
• Once baked, remove the muffins from the oven and place on a wire rack. Let them cool for 5 minutes in the pan, then carefully lift the muffins out of the pan and transfer them to the wire rack to cool completely. This step helps prevent sogginess. Enjoy!

Notes

• Vegan modifications - instead of egg you can use flax egg (for 1 egg replacement: combine 1 tablespoon flaxseed meal and 3 tablespoons water; let gel for 5 minutes) and make sure your chocolate chips are vegan too. Honey can be replaced with agave nectar or maple syrup.
• FLAVOR & TEXTURE: Ultra moist with a crumbly golden brown top thanks to oat flour, with a hints of vanilla, cinnamon, and sweetness from honey, sugar and chocolate chips.
• Keep the peel - No need to peel your zucchini! The peel is packed with nutrients and is so thin and mild that you won't even notice it in the muffins. Just give your zucchini a good wash, trim the ends, and grate away. But, take care to pick your zucchinis preferably in season and without bruises or scratches. Some older variations of zucchinis will, in fact, have slightly tougher and bitter-tasting skin. In this case, yes, remove it!
• Squeeze out the moisture - Don't forget this crucial step! After grating the zucchini, place it on a pile of paper towels or use a linen or special cheesecloth. Apply pressure to squeeze out as much moisture as possible. Repeat the process until you've removed most of the water.

Nutrition

Calories: 206kcal | Carbohydrates: 30g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 179mg | Potassium: 180mg | Fiber: 2g | Sugar: 15g | Vitamin A: 85IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 1mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

Zucchini Recipes

Zucchini is one of my favorite healthy summer vegetables! If you’re in the mood for more savory zucchini recipes, try these yummy readers' favorite recipes next!

Related: How To Store Zucchini

The post Oatmeal Zucchini Chocolate Chip Muffins appeared first on The Yummy Bowl.

Love Gluten free baking recipes? Try our Oatmeal Cookies, the best Air Fryer Peanut Butter Cookies and loaded with chocolate Gluten Free Brownies. 

These thumbprint cookies are one of our favorite cookies to enjoy during Christmas festivities. I hope you enjoy them too!

Instructions

Preheat oven to 300°F.

In a medium mixing bowl, add almond flour, coconut oil, maple syrup, vanilla, and salt. Mix with a spatula or stand mixer.

Scoop dough using a tablespoon or smaller cookie scoop and form into a round cookie shape transfer to a baking sheet and gently press to flatten the cookies. Use your fingers (I actually used a mini cork from my vanilla extract bottle) to create a small dent in the center of each cookie.

Add 1 teaspoon of jam in the middle of each cookie.

Bake for 15-18 minutes, until cookies are slightly golden brown on the bottom.

I suggest checking after 12-15 minutes if cookies are not burnt from the bottom, because every oven is different.

Remove from the oven let cool on the cookie sheet and then transfer to a cooling rack.

Meanwhile, melt chocolate chips and coconut oil in a double boiler or the microwave.

The cookies should be chilled by now and you can start covering them in chocolate.

For this, first place parchment paper under the cooling rack. Slowly pour the melted hot chocolate over the cookies.

Let the excess drip off first, (you can also scrape it off and use it again if you run short) and transfer into the fridge or freezer for about 15-20 minutes to let the chocolate set.

After the dark chocolate is set, drizzle melted white chocolate and sprinkle dried raspberries on top. Let it set and enjoy!

Check out my Cookies Recipe Index for more delicious gluten free recipes.

Recipe

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Thumbprint Cookies with Jam and Chocolate (Vegan, Gluten-free, Dairy-Free)

Chocolate covered Thumbprint Cookies are filled with jam, sweet, festive, and great for holidays. These crispy cookies are made with almond flour, maple syrup, berry jam and coated in dark chocolate. Vegan + dairy free + gluten-free. 

Course Dessert

Cuisine American

Keyword almond flour cookies, christmas cookies, christmas gluten free cookies, festive cookies, jam filled cookies, vegan cookies

Prep Time 25 minutes minutes

Cook Time 18 minutes minutes

Total Time 43 minutes minutes

Servings 11 cookies

Calories 268kcal

Author Julia | The Yummy Bowl

Ingredients

• 2 cup dark chocolate chips or regular shredded chocolate (Dairy free)
• 4 tablespoon maple syrup or honey
• 2 cup almond flour
• Pinch of salt fine sea salt if you have
• 2 teaspoon vanilla extract
• 2 tablespoon coconut oil can change to butter
• 11 teaspoon Red Currant jam or any other solid jam that has a more sour taste

White Chocolate Glaze

• ½ cup white chocolate optional
• 1-2 tablespoon dried raspberry optional

Instructions

• Preheat oven to 300°F.
• In a medium mixing bowl, add almond flour, coconut oil, maple syrup, vanilla, and salt.
• Scoop dough using a tablespoon or cookie scoop and form into a round cookie shape and transfer to a baking sheet and gently press to flatten the cookies. Using your fingers (I actually used a mini cork from my vanilla extract bottle) to create a small dent in the center of each cookie.
• Add 1 teaspoon of jam in the middle of each cookie.
• Bake for 15-18 minutes, until cookies are slightly golden brown on the bottom. I suggest checking after 12-15 minutes if cookies are not burnt from the bottom, because every oven is different.
• Remove from the oven and let cool on the cookie sheet and then transfer to a cooling rack.
• Meanwhile, melt chocolate chips and coconut oil in a double boiler or the microwave.
• The cookies should be chilled by now and you can start covering them in chocolate. For this, first place parchment paper under the cooling rack. Slowly pour the melted hot chocolate over the cookies. Let the excess drip off first, (you can also scrape it off and use it again if you run short) and transfer into the fridge or freezer for about 15-20 minutes to let the chocolate set.
• After the dark chooclate is set, drizzle melted white chocolate and sprinkle dried raspberries on top. Let it set and enjoy!

Notes

• This recipe makes 11 medium-sized cookies. You can experiment with sizes and make smaller ones if you prefer.
• Don’t forget to check the cookies in the middle of baking or at about the 12-minute mark, depending on the oven these almond flour cookies can easily burn.

Nutrition

Calories: 268kcal

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Thumbprint Cookies with Jam and Chocolate (Vegan, Gluten-free, Dairy-Free) appeared first on The Yummy Bowl.

Just the way a good sweet bread should be!

I love making bakery style desserts at home, and those sweet treats that my son can actually eat too.

From my Gluten Free Oatmeal Cookies to Healthy Gluten Free Brownies. This Gluten Free Chocolate Chip Banana Bread is one of the best 🙂

Ingredients

• Flour - You can use any all purpose or gluten free flours for this.

• Bananas - that old and spotty bananas that have been sitting in your kitchen or fridge for a while make an excellent gluten free banana bread! If you have frozen a couple before then these will work equally well once thawed. I usually buy too many bananas that no one eats in the end, so I freeze them and use them later for baking. Works great!

• Eggs - gives the bread structure, stability, and tender texture. You can even bake this bread with 1 egg but 2 is recommended.

• Yogurt - gives the necessary moisture to the bread. Substitute with sour cream, creme fraiche, vegan yogurt. You can use these interchangeably in most baking recipes. Your next options would be kefir and buttermilk. 

• White sugar - you can use brown sugar instead which will make the bread evenmore denser and more moist. Coconut sugar works here too but it is less sweet than others and will not be the best choice if you use not-so-ripe bananas.

Instructions

Preheat oven to 350 F.

Melt the butter in the microwave or on the stove.

Mash banana in a large mixing bowl until smooth and add eggs. Beat with an electric mixer on low and add melted butter, yogurt, vanilla, maple syrup. 

Mix on low until combined.

Mix sifted flour, baking powder, salt. Stir in chocolate chips. 

Prepare a 9 x 5-inch bread pan lined with parchment paper with enough room left on the edges to lift out the bread after baking.

Make a cut lengthwise in the middle, and bake for 50 minutes or until a toothpick inserted into the middle part of the bread comes out with a few breadcrumbs.

Let stand on the kitchen counter for 10 minutes and then remove to wire rack to cool completely.

You can serve this gluten free banana bread warm as well but better to wait until cooled as it will be easier to slice it.

Tips

• Bananas - I recommend using the ripest bananas you can get. Dark and full of spots! Why? Simply because of the flavor they give, ''older'' bananas will result in the best, strong, sweet, and rich flavored banana bread. This being said, it is also okay to use more fresh bananas but then the overall flavor will be different and you may need to add a little extra of that maple syrup.

• Bring those ingredients to room temperature - cold ingredients should be brought to room temperature, such as eggs, yogurt. It will ensure even blending and baking. To make it faster, place the eggs in a bowl of warm water for 10 minutes before mixing the batter.

• Mashing the bananas - bananas can be mashed not only with a fork but to save time, immersion blender and electric mixers work equally well and faster. Make sure to chop up the banana into chunks. This saves a ton of time but does add extra clean-up in the end.

• Measuring - be sure to measure all your ingredients using the correct tools for this including a digital kitchen scale (measuring the ingredients in grams will give more accurate results). This chart is a quick reference for volume, ounces, and grams equivalencies for common ingredients.

Serving Suggestions

What do you eat gluten-free chocolate chip banana bread with? My favorite is to enjoy with salted butter but you can serve this bread with:

1. Homemade Pumpkin Caramel Sauce
2. Nutella
3. Plain or flavored Cream cheese with sugar, cinnamon, or vanilla
4. Peanut, almond, apple or Cinnamon honey butter
5. Homemade Berry Jam

Honey, maple syrup, or agave syrup.

Storing and Freezing Instructions

• Storing - this bread will keep in the fridge for a week, but for better texture and flavor consume within 2-3 days. Or keep art room temperature for 2 days, covered.

• Freezing - let the bread cool completely. Cut in individual slices, thicker the better. Rap each slice in parchment paper or cut out a slightly wider sheet to act as a separator between slices. Transfer to freezer-friendly zip lock bag or container. Freeze for up to 2-3 months. Reheat in a toaster or let come to room temperature to enjoy.

💗I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, Instagram & Pinterest!💗

Gluten Free Dessert Recipes

ALL DESSERT recipes.

• Gluten Free Chocolate Pumpkin Bread
• Gluten Free Red Velvet Cookies In Air Fryer
• Gluten Free Apple Cobbler
• Stuffed Cream Cheese French Toast (2 Ways!)
• Healthy Gluten-Free Brownies

Recipe

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Gluten Free Chocolate Chip Banana Bread

This gluten-free chocolate chip banana bread is the most perfect bread in the world. It has everything you need, sweet bananas, chocolate chips, a crunchy exterior, and is very moist and fluffy. Just the way a good sweet bread should be!

Course Breakfast, Dessert

Cuisine American

Keyword gluten free banana bread, gluten free chocolate chip banana bread

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 10 slices

Calories 342kcal

Author Julia | The Yummy Bowl

Ingredients

• 2 cups gluten free flour
• 4-5 ripe bananas about 2 cups mashed
• ½ cup white granulated sugar
• ½ cup unsalted butter (about 1 stick in the US)
• 2 large eggs
• 2 tablespoons yogurt or sour cream
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 2 teaspoons baking powder
• ½ mini chocolate chips

Instructions

• Preheat oven to 350 F.
• Melt ½ cup butter in microwave.
• Mash banana in a large mixing bowl until smooth. Add eggs. Beat with an electric mixer on low and add melted butter, yogurt, vanilla, sugar.
• Mix on low until combined.
• Mix in sifted flour, baking powder, salt.
• Once combined stir In the chocolate chips.
• Prepare a 9 x 5-inch bread pan lined with parchment paper with enough room left on the edges to lift out the bread after baking. Pour the batter in the pan.
• Make a cut lengthwise in the middle, and bake for 50 minutes or until a toothpick inserted into the middle part of the bread comes out with a few breadcrumbs.
• Let stand on the kitchen counter for 10 minutes and then remove to wire rack to cool completely.
• You can serve it warm as well but better to wait until cooled as it will be easier to slice it.

Notes

• Storing - this bread will keep in the fridge for a week, but for better texture and flavor consume within 2-3 days. Or keep art room temperature for 2 days, covered.
• Freezing - let the bread cool completely. Cut in individual slices, thicker the better. Rap each slice in parchment paper or cut out a slightly wider sheet to act as a separator between slices. Transfer to freezer-friendly zip lock bag or container. Freeze for up to 2-3 months. Reheat in a toaster or let come to room temperature to enjoy.
• Bananas - I recommend using the ripest bananas you can get. Dark and full of spots! Why? Simply because of the flavor they give, ''older'' bananas will result in the best, strong, sweet, and rich flavored banana bread. This being said, it is also okay to use more fresh bananas but then the overall flavor will be different and you may need to add a little extra of that maple syrup.
• Bring those ingredients to room temperature - cold ingredients should be brought to room temperature, such as eggs, yogurt. It will ensure even blending and baking. To make it faster, place the eggs in a bowl of warm water for 10 minutes before mixing the batter

 

Nutrition

Calories: 342kcal

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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