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These treats are just as delicious as they are healthy. As winter frost billows outside, hang out in your kitchen and try out these clean dessert recipes that will have your kids believing they’re the real thing.   Both recipes are fully gluten-free and vegan friendly!

Gluten-Free Linzer Cookies

These cookies will give you all the childhood feels! They’re sweet, perfectly crumbly, and delicious.

1/2 cup gluten-free flour

1/4 cup almond flour

1/2 tsp. baking powder

Pinch of salt

2 tbs. light brown sugar

2 1/2 tbs. oil

1 1/2 tbs. milk

1/4 tsp. vanilla extract 

Your favorite jam/preserves for filling

1. Preheat your oven to 350F.

2. In a mixing bowl, combine the flour, almond flour, sugar, baking powder, and salt.

3. Add the oil, milk, and vanilla extract, and mix until a ball forms.

4. In between two sheets of parchment paper, roll the dough to 1/8-inch thickness, then cut out circles using a 3-inch round cookie cutter. For a more festive look, use a smaller cookie cutter to cut a hole in the center of the cookies.

5. Bake on a parchment paper lined baking tray for 9 to 12 minutes until lightly golden brown. Once cooled, fill the cookie sandwiches with 1/2 teaspoon of your favorite filling then dust with powdered sugar. Store in an airtight container.

Gluten Free Lemon Curd Tart

For the filling:

1 cup lemon juice

1/2 cup water

1 1/2 cups sugar

1/4 cup cornstarch

1 tsp. lemon zest (or 1/2 teaspoon lemon extract)

Pinch of salt

6 tbs. milk (or nondairy milk)

2 tbs. butter/margarine (or firm coconut oil)

For the dough:

2 cups blanched almond flour

2 tbs. oil

1 egg white (vegan option: 2 tbs. ground flax seed mixed with 6 tbs. water)

Pinch of salt

1/3 cup tapioca starch 

1/3 cup potato starch 

2 tbs. agave/maple syrup

1/4 tsp. baking soda

1. In a saucepan, mix the lemon juice, water, sugar, and cornstarch together.

2. Over medium heat, whisk until the mixture comes to a boil.

3. Boil for 1 minute until thickened. 

4. Remove from heat and whisk in the zest, margarine, milk, and salt.

5. Cover and refrigerate for at least 2 hours or overnight.

6. For the crust: In a bowl combine the almond flour, baking soda, salt, tapioca and potato starch. 

7. Add the egg, oil, and agave syrup, and knead well until a slightly crumbly ball of dough forms.

8. In between two sheets of parchment paper, roll out the dough to 1/8-inch thickness. 

9. Press the dough into a (9 or 12 inch) tart pan. It’s okay if the dough cracks; just use your fingers to press it together.

10. Prick holes into the bottom of the crust, then bake on 350 for 12 to 15 minutes until firm.

11. Once baked, allow to cool for 15 minutes over a cooling rack, then fill with the lemon curd. Refrigerate for 2 hours for best results.

Chefs Tip: Make any recipe gluten-free!

For 1 cup sifted all-purpose white flour, substitute:

  • 3/4 cup coarse cornmeal.
  • 3/4 cup rice flour.
  • 1 cup rolled oats
  • 1.5 cups oat flour.
  • 1 1/4 cup balanced almond flour.
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