Gluten-Free Vegan Desserts Recipes

Below you will find a world of tasty desserts.

Gluten-Free Vegan Rhubarb & Apple Crumble.

Crumble 3

Ingredients

Centre

4 Stalks of Rhubarb

4 Apples

100g Sugar (I used Coconut Merchant Coconut Sugar)

Crumble

100g Plain Flour (Gluten Free)

100g Oats (Gluten Free)

60g (I used Koko Dairy Free Butter) – leave out for half an hour to go soft.

30g Ground Almonds

100g Sugar (I used Coconut Merchant Coconut Sugar)

Method

Preheat the oven to 180 degrees

Chop the Rhubarb & Apples into chunks. Place in a saucepan on a medium heat with a splash of hot water for around 10 minutes or until the start to go soft. Sprinkle in the Sugar & keep stirring until sugar has dissolved, make sure not to burn the sugar. Try a little to make sure it is sweet enough, as Rhubarb has the tendency to be sour, if it is add a little more sugar.

Place the Apple & Rhubarb mixture into an ovenproof dish & set to one side.

In a mixing bowl mix together all the dry ingredients of the crumble, once mixed add the butter, do not use a spoon to mix, instead get mess & crumble the butter in with your fingers.

Pour the Crumble mixture over the Apple & Rhubarb, making sure everything is covered, do not press the mixture down, leave loose on top.

Place in the oven for 30 minutes or until the crumble has gone golden brown.

Gluten-Free Vegan Poppy Road.

Poppy

I can not even explain to you at the moment how poor I am. I’m so poor I’m considering scrapping the stuff off the bottom of the freezer & eating that. I had to make dinner last night – that wasn’t too much of an issue. I had Onions, Pepper, Mushrooms & a Tin of Tomatoes. So I was able to rustle up a pretty taste bolognas. Dessert was the issue… Poppy Road is what I created & it was amazing.

Ingredients

200g Dark Chocolate (I used Green & Blacks 70%)

10ml Syrup (I used Coconut Merchant Coconut Syrup)

20ml Milk (I used Koko Dairy Free Light Milk)

1 Bag of Salted (Unpopped) Popcorn

50g Sultanas

75g Vegan Marshmallows (I used Mini Freedom Mallows)

Optional

If you have something you want to use up do it – I think Dates would make an excellent replacement for Marshmallows as they are pretty chewy. However any Nuts, Dried Fruit, Seeds, Sweets would do. It should be called empty your cupboards road. However the Popcorn really does make it.

Method

In a large mixing bowl break up the Dark Chocolate & melt over a saucepan of boiling water. Once chocolate is half way melted add the Milk & Syrup continue to stir & melt. Once everything is melted take off the heat.

While the Chocolate Mixture is taking 2 minutes to cool. Pop your Corn – follow the ingredients on the package.

Once popped add Popcorn, Marshmallows, Sultanas (& anything else you want to throw in to the mixture) I like my Poppy Roads (Rocky Roads, Kitchen Sink Bars, Rice Krispy Cakes – you get the idea) More chocolatey than anything else – if you like yours slightly more crunchy either don’t add as much chocolate or add more dry ingredients.

Pour the mixture into a baking tray which is suitable for the fridge. Squish down so mixture is compact.

Place in the fridge & leave for at least 3 hours.

Once chilled cut into squares & they’re ready to eat.

Poppy Road


Gluten-Free Vegan Vanilla Cherry & Chocolate Cupcakes.


Cherry Chocolate Vanilla Cupcakes

So last week it was International Vanilla Cupcake Day! Yummmmy! I love Cupcakes! I made some delicious Vanilla Cherry & Chocolate Cupcakes. They were amazing.

Ingredients

Cake

350g Free From Plain Flour

50g Corn Flour

3tsp Bicarbonate of Soda

2tsp Baking Powder

300g Brown Sugar

150ml Sunflower Oil

20ml Vanilla Extract

500g Plain Yogurt

100g Cocoa Powder

200g Cherries

Frosting

300g Icing Sugar

250g Vegan Butter

2tsb Vanilla Extract
Please make sure all ingredients are Gluten-Free & Vegan.

Method

Preheat oven to 180 degrees & prepare cupcake baking tray with cupcake cases.

In a bowl sieve Free From Plain Flour, Corn Flour, Bicarbonate of Soda & Baking Powder

In a separate bowl combine Brown Sugar, Sunflower Oil, Vanilla Extract & Plain Yogurt.

Little by little add dry mixture to wet mix, constantly stirring. Once mixtures are full combined add Cocoa Powder. If you think mixture is too thick add a little water.

Cut cherries in half, wash & dust in Free From Plain Flour & add to mixture.

Split the mixture into 24 cupcake cases & bake for around 20 minutes. However please remember all ovens are different these  may be done in 15 minutes or they could take 25.

While cakes are baking. In a new bowl mix together Icing Sugar, Vegan Butter & Vanilla Extract. If icing is to thick add a little water, if it is too runny add more Icing Sugar.

After cakes have completely cooled they should be ready to ice. Put icing mixture into a piping bag & swirl onto the cupcake.

For cuteness pop a cherry on top.

Cherry Chocolate Vanilla Cupcakes

Cherry Chocolate Vanilla Cupcakes

Information

This recipe makes 24 cupcakes – 245 calories, 8.4g of fat each – this is an estimate – it will all depend on the brands of ingredients used.

Gluten-free, suitable for Vegans, Vegetarians, Monsters & Bunnies

Cherry Chocolate Vanilla Cupcakes


Gluten-Free Vegan Apple Crumble.

Happy National Dessert Day! There is pretty much a day for everything. However National Dessert Day has to be one of the best!

I made one of my favorite desserts to celebrate! Apple Crumble with custard. Little fact about me – I usually prefer warm desserts with ice cream. However it’s cold outside & I’ve got a bit of a cold. So I needed something warm!

Ingredients

650g Apples (I used a mixture; red, green, cooking, sweet – anything I could get my hands on)

100g Caster Sugar

100g Butter (I used Pure)

150g Gluten-Free Oats

50g Gluten-Free Flour

50g Brown Sugar

Method

Preheat oven to 160 degrees

Chop the apples, I like to leave the skin on as it gives it more texture – however if you prefer your Apple Crumble mushy peal them.

Microwave on a low heat in a microwavable bowl for ten minutes – stir half way. After ten minutes add the caster sugar stir again. Continue to microwave the apples until they are soft. Taste to make sure they are sweet enough – you may have to add more sugar.

Once apples are cooked leave to cool for around fifteen minutes. While they are cooling in a bowl soften the butter & mix with the rest of the dry ingrediants – I aslo add cinnamon – but again this depends on your taste buds.

Spread apples along the bottom of your baking dish & pat down evenly. Sprinkle oat mixture over the top – do nut press down. This way the crumble topping will stay crispy rather than soaking up the apple juice.

Best Served; Fresh & warm with ice cream or custard.

Information

This recipe serves six – 361 calories, 12.2g of fat each – this is a estimate – it will all depend on the apples used & if you add any extras.

Contains one of your five a day.

Gluten-free, suitable for Vegans, Vegetarians, Monsters & Bunnies


Gluten-Free Vegan Peanut Butter Double Chocolate Brownie.

Peanut Butter Double Chocolate Brownies

Like I said in my blog today – I looked into a few online recipes, stole parts I liked the sound of & ditched the bits I wasn’t so keen on.

If you would like to make these delicious brownies & do so – please let me know what you think. Also if you have any improvements or added extras you think would make them better please throw them my way.

Ingredients

200g Oats

80g Dark brown sugar

1 tsp Baking powder

100g Coco powder

1 Ripe banana

1 pot of alpro dark chocolate yogurt

2 pots of alpro vanilla yogurt

160g crunchy peanut butter

100g dates

100g dark chocolate drops.

Method

Preheat the oven to 180 degrees.

Spay a baking tray with non-stick spray

Put the oats into a blender/food processor & pulse until oats are fine crumbs

In a bowl mixed together the fine oats, dark brown sugar, baking powder, coco powder (make sure to sieve the coco powder first).

Put the banana & all the yogurt into a blender/food processor & mix until banana is smooth

Fold banana yoghurt mixture into the oat mixture then add the peanut butter.

Chop the dates & add them as well as the chocolate drops into the mixture.

Peanut Butter Double Chocolate Brownies

Scoop batter into the baking tray & cook for 10-15 minutes.

To check brownies are down prick with a toothpick and check that it comes out clean.

Peanut Butter Double Chocolate Brownies

Best served warm with dairy-free ice cream

Peanut Butter Double Chocolate Brownie

This recipe either makes 12 large brownies – 308 calories, 13.7g fat each

or

24 brownie bites – 154 calories, 6.85g fat each.

Gluten-free, suitable for Vegans, Vegetarians, Monsters & Bunnies

Bunny & Brownie


 

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