Okay, so today I’m gonna walk you through my latest kitchen adventure: gluten-free fruit desserts. It was a journey, let me tell you, but totally worth it!
It all started last week. My sister-in-law found out she’s gluten-intolerant, and the family’s coming over this weekend. So, I’m like, “Challenge accepted!” I figured, fruit desserts – can’t go wrong, right? Plus, naturally gluten-free!
First thing I did was hit up Pinterest for some inspo. I spent like an hour scrolling, and ended up with a bunch of recipes saved – cobblers, crisps, crumbles… you name it. Decided to keep it simple for my first attempt.
Recipe #1: Gluten-Free Apple Crisp
- Grabbed a bag of apples at the store – Granny Smiths, because they’re tart and hold their shape well.
- Peeled and sliced ’em up, tossed them with some cinnamon, a little nutmeg, and a squeeze of lemon juice. Kept it classic.
- The topping was where the “gluten-free” part came in. I used a mix of almond flour, oats (make sure they’re certified gluten-free!), brown sugar, and some melted butter. Rubbed it all together until it looked like coarse crumbs.
- Poured the apples into a baking dish, sprinkled the topping all over, and baked it until the apples were soft and the topping was golden brown.
It smelled amazing while it was baking! Tasted pretty darn good too, though the topping was a little bit…sandy. Note to self: maybe add a binder next time?
Recipe #2: Berry Parfaits
- Next up, something a bit easier. Found some beautiful fresh berries – strawberries, blueberries, raspberries – at the farmer’s market.
- Layered them in glasses with some coconut yogurt (again, gluten-free) and a sprinkle of gluten-free granola.
Super simple, super quick, and super delicious! The coconut yogurt added a nice tang. This one was a win.
Recipe #3: Grilled Pineapple with Coconut Whipped Cream
- Okay, this one was a bit more adventurous. Bought a pineapple, sliced it into rings, and grilled it until it had nice grill marks and was slightly caramelized.
- For the coconut whipped cream, I chilled a can of full-fat coconut milk overnight, then scooped out the thick cream from the top (leaving the watery stuff behind). Whisked it with a little powdered sugar until it was light and fluffy.
The grilled pineapple was sweet and smoky, and the coconut whipped cream was the perfect creamy counterpoint. This was surprisingly easy and impressive!
Lessons Learned:
- Gluten-free baking can be a bit tricky. You need to experiment with different flours and binders to get the right texture.
- Fruit is your friend! It’s naturally sweet and delicious, and makes for a guilt-free dessert.
- Don’t be afraid to get creative! There are tons of gluten-free options out there.
Overall, I’m pretty happy with how my gluten-free fruit dessert experiments turned out. I can’t wait to see what the family thinks this weekend. Wish me luck!
