Okay, so, I’ve been trying to cut out gluten lately, and let me tell you, it’s a struggle, especially when it comes to desserts. Fall is here, and all I want are warm, comforting, and sweet treats. But, I figured, why not try to make them gluten-free? So, I started a little project this past weekend.
First off, I went through my pantry. I tossed out anything with gluten – which was most of my baking stuff, sadly. Then, I stocked up on gluten-free flour, almond flour, and coconut flour. I also made sure I had lots of cinnamon, nutmeg, and pumpkin spice. Because fall, right?
My first attempt was an apple crisp. I used a mix of gluten-free oats and almond flour for the topping. I chopped up some apples, tossed them with cinnamon, a bit of maple syrup, and lemon juice, and baked it. It turned out pretty good! The topping was crunchy, and the apples were all gooey and flavorful.
Next, I tried making pumpkin muffins. This one was a bit trickier. I used a gluten-free baking mix as the base, added pumpkin puree, eggs, some spices, and a little bit of brown sugar. They puffed up nicely in the oven, but the texture was a little denser than regular muffins. Still, they were delicious with a cup of coffee.
I also experimented with a chocolate cake. I found a recipe online that used almond flour and cocoa powder. I mixed those with eggs, baking soda, vanilla extract, and some sugar. I baked it in a small cake pan and made a simple chocolate frosting with melted chocolate and coconut cream. It was rich, fudgy, and surprisingly good for a gluten-free cake!
Here’s a quick rundown of what I did:
- Apple Crisp:
- Chopped apples
- Mixed with cinnamon, maple syrup, and lemon juice
- Topping made of gluten-free oats and almond flour
- Baked until golden brown
- Pumpkin Muffins:
- Used gluten-free baking mix
- Added pumpkin puree, eggs, spices, and brown sugar
- Baked until they puffed up
- Chocolate Cake:
- Mixed almond flour, cocoa powder, eggs, baking soda, vanilla, and sugar
- Baked in a cake pan
- Frosted with melted chocolate and coconut cream
It’s been a fun little project. It’s definitely a learning curve, but making gluten-free fall desserts is totally doable. Plus, they’re pretty tasty, even if I do say so myself. It’s nice to enjoy the flavors of the season without feeling like I’m missing out. And hey, who knows, maybe I’ll keep experimenting with more gluten-free recipes even after fall is over.
