40 Amazing Gluten-Free Paleo Diet Dessert Recipes Under 200 Calories: For a Healthier YOU! (3 page)

You will need:

• Freshly squeezed Orange Juice-3 cups
  
• Mint leaves-6
  
• Fresh Lemon Juice-1 Tbsp.
  
• Organic Maple Syrup-1 Tbsp.
  
• Orange Zest-1 tsp
  
• Any fun shaped ice cubes you may have
  

Directions:

Add all the ingredients in a blender and blitz for 2 minutes. Pour into the molds and freeze for 6 hours. Remove from molds and sprinkle with zest.

You will need:

• Pure Coconut Cream-1 cup
  
• Frozen Strawberries- 2 cups
  
• Fresh Strawberries-12
  
• Maple Syrup
  
• Toasted shredded Coconut-1 Tbsp.
  
• Ice cube molds
  

Directions:

Put all ingredients except the fresh strawberries in blender and blitz for 3 minutes. Now put one fresh strawberry in each mold and top it with the puree. Freeze for 5 hours.  Sprinkle toasted coconut on top.

You will need:

• Fresh Spinach Baby Leaves-10
  
• Basil Leaves-15
  
• Cantaloupe (seeded, peeled and chopped) -3 cups
  
• Maple Syrup-3 Tbsp.
  
• Ice molds
  

Directions:

Wash the greens well. Add them to the blender with the rest of the ingredients. Blend till smooth. Pour the mixture into the ice molds. Freeze for 6 hours. Serve with fresh fruit.

You will need:

• Organic Thick Coconut Cream-2 cups
  
• Saffron-few strands
  
• Green Cardamom-2
  
• Pistachios-1/4 cup
  
• Toasted Coconut flakes- 1 Tbsp.
  
• Toasted Pistachios-1Tbsp.
  
• Ice molds
  

Directions:

Put the cream, saffron and crushed cardamom in the blender and blend well. Pour the mixture in the ice molds along with 1 pistachio each. Freeze for 5 hours. Sprinkle toasted coconut flakes and pistachios and serve.

You will need:

• Bananas-2 large
  
• Coconut Cream-1 cup
  
• Caramel- ½ cup (refer to Chapter: Tarts, Recipe-8)
  
• Toasted Almond Slivers-2 Tbsp.
  
• Ice molds
  

Directions:

Blend bananas and cream well in blender. Pour into molds and freeze for 6 hours. Serve with warm caramel and almond slivers.

You will need:

• Coconut Thick Cream-2 cups
  
• Honey-2/3 cup
  
• Paleo Chocolate chips-1/2 cup
  
• Toasted Almond Slivers-2 Tbsp.
  
• Toasted Coconut Flakes-2 Tbsp.
  
• Ice molds
  

Directions:

Whip the cream and honey till fluffy and well combined. Add the chocolate chips and mix. Pour the mixture in molds and freeze for 5 hours. Sprinkle toasted almonds and coconut flakes and serve.

You will need:

• Watermelon (seedless) -2 cups
  
• Kiwi (chopped) -1 cup
  
• Lemon Juice-2 Tbsp.
  
• Sea Salt-1 tsp
  
• Honey-3 tsp
  
• Kiwi (slices) -10
  
• Ice molds
  

Directions:

Blend all the ingredients except Kiwi slices. Pour the mixture in ice molds. Freeze for 5 hours. Serve with slices of Kiwi.

You will need:

• Cacao Powder-2 Tbsp.
  
• Bananas-2 Large
  
• Strawberries (chopped)-1/2 cup
  
• Coconut milk-1/2 cup
  
• Honey-6 Tbsp.
  
• Whole Strawberries-10
  
• Chocolate Chips-1/3 cup
  
• Ice molds
  

Directions:

Blend all the ingredients except the whole strawberries. Pour in the molds. Freeze for 6 hours. Serve with slices of strawberries and chocolate chips sprinkled on top.

You will need:

• Eggs-6 small
  
• Dry roasted Pecans-200gms
  
• Pitted dates-100gms
  
• Organic brown sugar-50gms
  
• Thick coconut milk-70gms
  
• Sea Salt-a pinch (optional)
  
• Baking powder-2tsp
  
• Organic vanilla essence-2 Tbsp.
  

Directions:

Line a 25 cm round cake tin with butter paper. Add the pecans, dates, sugar and milk in a blender and blitz for 3 minutes. Now add the rest of the ingredients and blend on high for another 3 minutes. Put the above in the prepared cake tin, making sure there are no air bubbles. Bake in the oven at 200 degrees for 50 minutes. Insert toothpick in middle. If it comes out clean, your cake is made!

You will need:

• Organic Gluten-free Cocoa powder-3/4 cup
  
• Coconut Flour-2/3 cup
  
• Eggs-4 large
  
• Bananas-2 large ripe
  
• Dates (pitted) -15
  
• Coconut oil/Almond oil-1/3 cup
  
• Organic Vanilla essence-2 Tbsp.
  
• Baking powder-1tsp
  
• Instant Coffee powder-2 tsp
  
• Coconut milk-1/2 cup
  

Directions:

Line a 20 cm cake tin with parchment paper. Add the dates and the bananas in a blender and blend to a puree. Now add the vanilla, eggs, oil, coffee powder and coconut milk and blend well. Mix the dry ingredients together in a bowl. Add them in the blender 2 spoonful at a time and blend on medium each time, till you finally have all the ingredients in a smooth batter. Tip the batter in the prepared tin cake. Place it in a pre-heated oven. Bake for 40 minutes at 350 degrees or till a knife stuck in the middle comes out clean.

You will need:

• Beet (steamed and freshly pureed) -1 cup
  
• Eggs- 5 large
  
• Organic Butter (unsalted) -1/2 cup
  
• Coconut Flour-3/4 cup
  
• Organic Cocoa powder-1/2 cup
  
• Instant Coffee powder- 3 Tbsp.
  
• Water and coconut mixture-1/2 cup
  
• Pitted Dates-10
  
• Applesauce/pureed prunes-1/2 cup 
  
• Organic Vanilla Essence-2 Tbsp.
  
• Baking Soda-1/2 tsp
  

Directions:

Line a 20 cm cake tin with parchment paper. Preheat oven. Sieve the dry ingredients thrice. Place dates, applesauce and beets in blender and blitz till smooth. Now add the eggs, softened butter, vanilla, coffee and coconut /water mix and blend on medium. Now add the sieved dry ingredients 2 spoonful at a time. Mix on slow speed. Tip the batter in the prepared cake tin. Make sure you scrape the sides of the blender as well.  Bake for 40 minutes at 350 degrees or till a knife inserted in the middle comes out clean.

You will need:

• Organic Cacao Powder -1/3 cup
  
• Eggs- 4 large
  
• Organic Coconut Flour-1/2 cup
  
• Sea Salt-pinch
  
• Baking powder (gluten-free)-1 tsp
  
• Pasteurised Butter-1/3 cup
  
• Applesauce-1/2 cup
  
• Organic honey-1/2 cup
  
• Instant coffee powder-2 Tbsp.
  
• Organic Vanilla Essence-1 tsp
  

Directions:

Line 25 cm cake tin with butter paper. Preheat oven to 350 degrees. Combine and sieve the dry ingredients. Whisk the eggs till fluffy. Now add the butter and whisk till smooth. Add the rest of the wet ingredients and whisk till smooth. Add the dry ingredients with a spatula until combined well. Now whisk on high till batter is fluffy. Tip the batter in the prepared cake tin and bake for 35-40 minutes or till a knife inserted in the middle of the cake comes out clean.

You will need:

• Fresh Blueberries-1 ½ cups
  
• Almond Flour-2 ½  cups
  
• Potato Flour- ½ cup
  
• Eggs- 4 large
  
• Fine quality Rapadura-1/2 cup
  
• Maple syrup-1/4 cup
  
• Pasteurised Butter-1/2 cup
  
• Baking Powder (Gluten-free) -1 Tbsp.
  
• Sea Salt-a pinch
  

Directions:

Line 25 cm cake tin with butter paper. Preheat oven to 350 degrees. Sift and sieve dry ingredients thrice. Whisk the eggs well till fluffy. Add the rest of the wet ingredients and whisk. Now add the dry ingredients and mix well with a spatula. Once well combined, mix the blueberries in with a gentle hand. Tip the batter in the prepared cake tin and bake for 35-40 minutes or till a knife inserted in the middle of the cake comes out clean.

You will need:

• Carrots (grated) -2 cups
  
• Applesauce-1/2 cup
  
• Eggs-4 large
  
• Dates (pitted) -13
  
• Coconut Flour-2/3 cup
  
• Almond Flour-1/2 cup
  
• Pasteurised milk-1 ½ cup
  
• Baking powder (gluten—free) 2 Tbsp.
  
• Cinnamon powder-1 tsp
  

Directions:

Line 30cm cake tin with butter paper. Preheat oven to 350 degrees. Sift and sieve the dry ingredients thrice. Whisk eggs in a bowl.  Blend the dates with applesauce. Add the eggs along with the rest of the wet ingredients and blend on slow till mixture is smooth. Now add the dry ingredients, 2 spoonful at a time, till combined well. Tip the batter in the prepared cake tin and bake at 350 degrees for 25-30 minutes or till a knife inserted in the middle of the cake comes out clean.

You will need:

• Eggs- 5 large (separated)
  
• Organic Almond Flour-2/3 cup
  
• Organic Coconut Flour-2/3 cup
  
• Indian Ginger powder-2 tsp
  
• Cinnamon powder-1 tsp
  
• Clove powder-1 tsp
  
• Freshly powdered black pepper- ¼ tsp
  
• Baking powder (gluten-free)-1/2 Tbsp.
  
• Rapadura sugar- ½ cup
  
• Honey-1/2 cup
  
• Pasteurised butter-1/2 cup
  

Directions:

Line 30cm cake tin with butter paper. Preheat oven to 350 degrees. Put the egg whites in mixing bowl and whisk on high till peaks form. In another bowl, combine butter and egg yolks till fluffy. Sift and sieve the dry ingredients thrice. Now add the same to the egg yolk and butter mixer. Beat till well incorporated. Now add the egg white softly with a spatula and fold in. Tip the batter in the prepared tin and bake at 350 degrees for 40 minutes or till a knife inserted in the middle of the cake comes out clean

You will need:

For the pineapple rings:

• Pineapple rings (over ripe) - 6
  
• Molasses-4 Tbsp.
  
• Fresh orange juice-4 tsp
  
• Pasteurised  butter-2 tsp
  

For the cake

• Coconut Flour-1  2/3 cup
  
• Almond Flour-1 cup
  
• Eggs-6-large
  
• Pasteurised Butter-1 cup
  
• Fresh Pasteurised milk- 1 cup
  
• Organic Brown sugar- 2/3 cup
  
• Baking Powder (gluten-free) -2 Tbsp.
  
• Organic Vanilla extract-1/2 tsp
  

Directions:

For the pineapple rings:

Mix together the molasses, orange juice and butter in a small bowl. Pour this in a 30cm cake tin. Make sure you cover the entire bottom of the pan. Now place the pineapple rings in the cake tin.

For the cake:

Preheat oven to 350 degrees. Sift and sieve the dry ingredients. Beat the softened butter and the brown sugar till fluffy. Now fold in the dry ingredients very gently. Fold till combined well. Tip the batter on the pineapple rings in the cake tin. Smooth the mixture carefully. Bake for 45 minutes or until a knife inserted in the middle of the cake comes out clean. Let the cake rest for 15 minutes. Now, cover the cake tin with a large cake plate. Flip it upside down and invert the cake. You may need to gently tap the bottom of the tin a couple of times. Your cake is ready to serve.