Ah, Thanksgiving desserts! They’re the sweet exclamation point to a beautiful feast, aren’t they? There’s just something magical about gathering around the table with loved ones, indulging in pies, cakes, and all those delightful treats. But let’s be real—finding delicious options for everyone can be a challenge! That’s why I’m thrilled to share my favorite Thanksgiving gluten-free desserts with you. I remember one Thanksgiving when my cousin, who has celiac disease, felt left out while we enjoyed our traditional pecan pie. It broke my heart! After that, I made it my mission to whip up desserts that everyone can enjoy, regardless of dietary needs. Trust me, this gluten-free dessert is so good, you won’t even miss the gluten!
Ingredients for Thanksgiving Gluten Free Desserts
Let’s gather our ingredients for this delightful gluten-free dessert! You’ll want to measure everything out ahead of time so we can dive right into the mixing. Here’s what you need:
- 1 cup almond flour
- 1/2 cup packed coconut flour
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil
- 3 large eggs
- 1 tsp pure vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup pumpkin puree
- 1 tsp ground cinnamon
Each ingredient plays a special role in making this dessert not only delicious but also gluten-free. The almond flour and coconut flour give it a wonderful texture, while the maple syrup adds just the right amount of sweetness. And can we talk about pumpkin puree? It brings that cozy fall flavor that’ll have everyone coming back for seconds!
How to Prepare Thanksgiving Gluten Free Desserts
Now, let’s roll up our sleeves and get cooking! This process is super simple, and I promise you’ll be rewarded with a scrumptious dessert that everyone will love. Just follow these steps, and you’ll have a delightful treat in no time!
Step 1: Preheat the Oven
First things first, preheat your oven to 350°F (175°C). Preheating is crucial for even baking, so don’t skip this step! You want that warm, inviting oven ready to work its magic.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, ground cinnamon, and salt. I like to use a whisk to make sure everything is well blended and there are no lumps. This will help create a light and fluffy texture in our dessert!
Step 3: Prepare Wet Ingredients
In another bowl, whisk together the eggs, maple syrup, melted coconut oil, pure vanilla extract, and pumpkin puree. Make sure everything is well mixed; I love how creamy and fragrant this mixture becomes! It’s like a warm hug in a bowl.
Step 4: Combine Ingredients
Now, pour your wet mixture into the dry ingredients. Stir well until everything is thoroughly combined. You want a nice, smooth batter—no dry spots allowed!
Step 5: Bake
Pour the batter into a greased baking dish—make sure it’s evenly spread out. Pop it in the oven and bake for 25-30 minutes. You can do the toothpick test; just poke the center with a toothpick, and if it comes out clean, you’re golden!
Step 6: Cool and Serve
Once it’s baked to perfection, let it cool in the dish for a bit. Then, slice it up and serve! I love adding a dollop of whipped cream on top for that extra touch of indulgence. Enjoy the smiles around the table!
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for busy Thanksgiving days!
- Completely gluten-free, so everyone can enjoy it without worry.
- Made with healthy ingredients, including almond and coconut flour.
- Delicious flavor that captures the essence of fall with pumpkin and spices.
- Suitable for all diets, making it a crowd-pleaser at your holiday gathering!
Tips for Success
To ensure your Thanksgiving gluten-free desserts turn out perfectly, here are some of my top tips! First, if you don’t have almond flour, feel free to use hazelnut flour for a slightly different flavor profile. Just make sure to check the texture! When measuring your flours, spoon them into the measuring cup rather than scooping directly, as this helps avoid a dense batter. Also, keep an eye on the baking time; ovens can vary, so start checking a bit earlier to prevent overbaking. Lastly, let your dessert cool completely before slicing for cleaner edges—trust me, it’s worth the wait!
Nutritional Information for Thanksgiving Gluten Free Desserts
This delicious gluten-free dessert is not only a crowd-pleaser but also a balanced choice for Thanksgiving! Each slice contains approximately 180 calories, 10g of fat, 4g of protein, 18g of carbohydrates, and 3g of fiber. Keep in mind, these values are estimates and can vary based on specific ingredients used.
FAQ Section
Now, let’s tackle some common questions that might pop up as you prepare these Thanksgiving gluten-free desserts!
Can I substitute the almond flour? Absolutely! If almond flour isn’t your thing, you can use hazelnut flour or even sunflower seed flour, but be aware that this may change the flavor slightly. Just make sure whichever flour you choose has a similar texture!
How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to three days. Trust me, it stays delicious and moist! You can also freeze slices for up to two months; just wrap them tightly in plastic wrap.
What can I use instead of pumpkin puree? If you don’t have pumpkin puree on hand, applesauce works great as a substitute! It will give your dessert a lovely sweetness and moisture, though it’ll taste a bit different—still yummy!
How long does it take to bake? It typically takes about 25-30 minutes to bake. Just keep an eye on it and do the toothpick test around the 25-minute mark.
Can I make this dessert ahead of time? Yes! You can absolutely prepare this dessert a day in advance. Just bake it, let it cool, and then store it in the fridge. It’ll be ready to impress when you serve it up!
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Thanksgiving Gluten Free Desserts: 5 Irresistible Treats
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A collection of gluten-free desserts perfect for Thanksgiving.
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup maple syrup
- 1/4 cup coconut oil
- 3 eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup pumpkin puree
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, coconut flour, baking powder, cinnamon, and salt.
- In another bowl, whisk eggs, maple syrup, coconut oil, vanilla extract, and pumpkin puree.
- Combine the wet and dry ingredients.
- Pour the batter into a greased baking dish.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let it cool before serving.
Notes
- Store leftovers in an airtight container.
- Can substitute pumpkin puree with applesauce.
- Top with whipped cream for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
Keywords: thanksgiving gluten free desserts
