Xperience Health | 5 Gluten-Free Fall Desserts

5 Gluten-Free Fall Desserts

Apple & cinnamon & pumpkin, oh my! Fall takes the reigns in yummy candy treats, however they aren’t all the time the healthiest choices. This text accommodates 5 extraordinarily tasty but gluten-free and vegan fall themed desserts.

When you have a candy tooth, you’re going to need to test these recipes out.

Selfmade Wholesome Apple Pie

This final apple pie recipe has a flaky crust and caramelized cinnamon apples, disguising the truth that there is no such thing as a sugar added! This recipe is ideal for anybody searching for a wholesome various throughout the fall season.

For the crust:

  • 2 3/Four cups gluten free 1:1 flour
  • 1 cup chilly vegan butter or coconut oil, cubed
  • 1 tbsp maple syrup or coconut sugar or common sugar
  • 6–8 tbsp chilly water
  • 1 tsp sea salt

For the filling:

  • 9 massive apples, skinned, cored, and sliced very skinny
  • 1 tbsp lemon juice, or apple cider vinegar
  • 2 tbsp cassava or tapioca flour
  • 1 tsp vanilla extract
  • 1 tbsp cinnamon
  • half of tsp floor nutmeg
  • half of tsp floor ginger
  • 1 tbsp vegan butter or coconut oil, chilled

For the vegan “egg wash”:

  • 1 tbsp coconut oil, melted
  • 1 tbsp maple syrup
  • 1 tbsp uncooked sugar


  • First put together the pie crust. Combine collectively the flour, sea salt, and cubed vegan butter or coconut oil in a big meals processor. The feel ought to be very crumbly.
  • Add within the maple syrup and three tablespoons of water.
  • Pulse till properly mixed, persevering with so as to add within the remaining tablespoons of chilled water till you may have a pie dough.
  • Press the pie dough collectively into a big ball utilizing your palms after which divide into two.
  • Form every pie dough ball right into a semi-flat spherical disk and wrap every one with parchment paper to relax within the fridge for a minimum of 1 hour.
  • Subsequent, put together the apple pie filling. Mix the thinly sliced apples in a bowl with the lemon juice, cassava flour, vanilla extract, and spices till evenly coated. Put aside.
  • When your dough is able to roll, grease a 9″x2″ pie dish (or deep pie dish), take away one pie crust from the fridge, and roll out to be about 12 inches in diameter. 
  • Place the rolled out crust gently onto the pie dish and press the dough evenly into the edges to verify every thing is even.
  • Pour the apple pie filling into the crust and slice 1 tablespoon of butter into tiny cubes to dot across the pie.
  • Put together the following pie dough by eradicating it from the fridge. You possibly can both make a lattice crust right here, like I did, or roll the dough out to be 12 inches in diameter once more, place the dough on prime of the filling, and slice little cuts into the highest to create vents.
  • Alternatively, when you’d prefer to make a lattice, roll the dough right into a 12 inch diameter circle, and use a pizza cutter to slice the dough into 12 1-inch strips.
  • Place 6 strips over the pie crust in a single path. Gently fold again Three strips, alternating between every one. Place 1 new strip over the three strips that aren’t folded again, then gently place again the folded strips. 
  • Subsequent, fold again the three strips that weren’t initially folded. Place one of many remaining unused strips over the non-folded strips. Place again the folded strips over the brand new strip of dough. Repeat for the remaining dough, alternating between which strips are folded and unfolded. 
  • No matter the way you selected to create your prime pie crust, whisk collectively the coconut oil and maple syrup for the vegan “egg wash” and brush the pie crust. Sprinkle with coconut or uncooked sugar.
  • Refrigerate the pie for 30 minutes when you preheat the oven to 375F. 
  • When the oven is prepared, place a pie onto a baking sheet and into the oven to bake for 25 minutes.
  • After 25 minutes, cowl the crust with tin foil and bake 35-40 minutes, or till the crust appears to be like evenly golden.
  • When the crust is golden and the filling is tender, take away from the oven and let cool for Three hours to set earlier than slicing into it.
  • Serve with vegan ice cream.

Vitamin: serves 8-10
Serving Measurement: 1 slice
Energy: 269
Fats: 8.5g
Carbohydrates: 46.3g
Fiber: 4.8g
Protein: 3.6g

Snickerdoodle Pumpkin Muffins

This pumpkin muffin has a snickerdoodle twist, full of cinnamon chips, pumpkin spice seasoning, and topped with cinnamon sugar. These Snickerdoodle Pumpkin Muffins are additionally made gluten-free and complete grain, for a more healthy breakfast possibility. In case you love cinnamon and pumpkin, this recipe is for you!2 medium ears candy corn in husks

Dry Elements

  • 1 3/4 cup oat flour (licensed gluten-free)
  • 1 half of tsp baking powder
  • half of tsp baking soda
  • 2 tsp pumpkin spice seasoning
  • half of tsp salt

Moist Elements

  • half of cup applesauce
  • 1/4 cup sugar (or coconut sugar)
  • 1 cup pumpkin puree
  • 1/4 cup coconut oil, melted (or butter)
  • 1/4 cup almond milk (or milk of selection)
  • 1 tsp vanilla
  • 2 eggs

Combine Ins

  • 3/4 cup cinnamon chips (or white chocolate chips)

Cinnamon Sugar Topping

  • 1/4 cup sugar
  • 2 tsp cinnamon


  • Preheat your oven to 350 and spray with non-stick spray, or line, two muffin pans (this recipe makes 15 muffins).
  • In a mixing bowl, mix your dry substances and stir collectively.
  • In one other mixing bowl, mix your moist substances (applesauce, sugar, pumpkin puree, coconut oil, milk, vanilla and eggs) and stir. To make sure that your coconut oil doesn’t solidify you’ll be able to microwave your milk (and applesauce) to room temperature earlier than including them to the bowl.
  • Mix your moist and dry substances, and stir collectively properly. Your batter can be just a little unfastened, and as your oats absorb the moist substances it’s going to thicken.
  • Add your cinnamon chips and fold into your batter. Scoop into every muffin tin and fill every about 2/Three manner full. 
  • In a small bowl, create your cinnamon sugar topping, by stirring your sugar and cinnamon collectively. Sprinkle the specified quantity on prime of every of your muffins (you’ll be able to simply half your cinnamon sugar topping if you need to make use of much less sugar).
  • Bake within the oven for about 20-25 minutes, or until the muffins are set on prime and a toothpick inserted comes out clear. 
  • Devour!

Serving Measurement: 1 muffin
Energy: 191

Carrot Cake

This basic carrot cake is completely spiced and topped with selfmade frosting.

  • 2.5 cups gluten-free flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon floor cinnamon
  • half of teaspoon salt
  • half of teaspoon floor ginger
  • 1/Four teaspoon floor nutmeg
  • 3/Four cup melted coconut oil
  • Four flax eggs (1/Four cup floor flaxmeal + 3/Four cup water, combined)
  • 2 cups mild brown sugar
  • 1 teaspoon pure vanilla
  • Three cups finely chopped carrots (chop in meals processor)
  • Four cups powdered sugar
  • 1 half of stick vegan butter
  • Three tablespoons coconut milk or creamer
  • 1 teaspoon pure vanilla extract


For the cake:

  • Preheat the oven to 350°.  Spray two 9″ spherical cake pans with non-stick cooking spray then evenly mud with gluten-free flour.  
  • In a big mixing bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, salt, cloves and ginger till mixed. 
  • In a small bowl, whisk collectively the coconut oil, egg replacer, brown sugar, and vanilla extract till mixed.
  • In a meals processor, finely chop peeled carrots. Add to your moist combination & combine collectively to mix.
  • Pour the moist substances into the dry and simply combine till mixed, ensuring to include all of the dry spots.
  • Pour the cake batter evenly between cake pans. Bake 30-35 minutes or till tops of cake are set and toothpick inserted comes out clear. Take away from oven, switch to wire rack and let cool utterly earlier than frosting.  

For the frosting:

Mix all of the substances in a bowl of a stand mixer and blend till easy and mixed. Add just a little additional creamer if too thick or just a little additional powder sugar if too watery. 

Vitamin: serves 10
Serving Measurement: 1
Energy: 218
Fats: 6.5g
Carbohydrates: 41g
Protein: 0.5g

Pumpkin Chocolate Chip Oat Muffins

These pumpkin chocolate chip oat muffins are tender and moist. They’re made with oat flour, applesauce, pumpkin puree and some chocolate chips, making them a wonderful and guilt-free dessert or breakfast.

  • 1 3/Four cup oat flour
  • 1 half of tsp baking powder
  • half of tsp baking soda
  • 2 tsp pumpkin pie spice seasoning
  • half of tsp salt
  • 1/Four cup coconut oil, melted (or butter)
  • half of cup applesauce
  • half of cup sugar
  • 1 cup pumpkin puree
  • 1 tsp vanilla
  • 2 eggs
  • 1/2-3/Four cup chocolate chips


  • Preheat oven to 425°F. Spray a big baking sheet with olive oil or avocado oil cooking spray.
  • To start, preheat your oven to 350 and spray a muffin tin with no-stick spray.
  • In a small mixing bowl, add your oat flour, baking powder, baking soda, pumpkin pie spices, and salt and stir them collectively.
  • In a big mixing bowl, add your coconut oil, applesauce, and sugar and whisk them collectively. Now add your pumpkin puree to the bowl once more and whisk it in. Lastly, add your vanilla and eggs to the bowl and whisk every thing collectively until properly mixed.
  • Pour your dry substances into your moist substances and stir them collectively until properly mixed. Add your chocolate chips to the bowl and gently fold them into your batter.
  • Fill your muffin tins, every about 3/Four manner full. Bake within the oven for 20-24 minutes, until the muffins are springy to the touch and a toothpick inserted comes out clear.
  • Allow them to cool after which devour!

Serving Measurement: 1 muffin
Energy: 185

Pumpkin Cheesecake

There may be nothing higher than a conventional cheesecake, in addition to vegan pumpkin cheesecake! This fall themed dessert is ideal for Thanksgiving and the autumn season, and is assured to wow your friends and fulfill your cheesecake cravings. It additionally occurs to be vegan.

  • 2 cups gluten free graham cracker crumbs
  • ½ cup melted vegan butter
  • 4 (Eight oz) containers of vegan cream cheese – room temperature
  • 1 can (15 oz) pumpkin purée
  • ¼ cup cornstarch
  • ¾ cup sugar
  • Three tablespoons melted coconut oil
  • 2 teaspoons lemon juice
  • 1½ teaspoon vanilla extract
  • 1 teaspoon floor cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon floor ginger
  • ¼ teaspoon cloves


  • Pre-heat oven to 350°F.
  • Combine graham cracker crumbs and melted butter collectively. Press right into a 9-inch cheesecake pan evenly utilizing a flat-bottomed object like a measuring cup.
  • In a big bowl, combine the cream cheese collectively till easy.
  • In a small bowl, whisk collectively the pumpkin puree and cornstarch till the cornstarch is totally dissolved. Combine it into the bowl with the cream cheese.
  • Combine within the remaining substances (sugar, coconut oil, lemon juice, vanilla extract, cinnamon, nutmeg, ginger, and cloves.) You should utilize an electrical hand mixer on low or combine by hand – both manner, don’t overmix, simply combine till every thing is integrated.
  • Pour the pumpkin cream cheese combination into the pan and unfold out evenly. Give the pan a couple of mild faucets on the counter to fill in any gaps.
  • Bake for 1 hour. The cheesecake will nonetheless be jiggly, particularly within the center, however it’s going to get agency when it units within the fridge.
  • Let cool on the counter for 2-Three hours. Then place within the fridge for a minimum of 10 hours.
  • Serve chilly. Hold within the fridge for as much as 5 days.

Vitamin: serves 10
Serving Measurement: 1 slice
Energy: 441
Fats: 34g
Carbohydrates: 30g
Protein: 4g

Make sure to add these gluten & guilt-free desserts to your fall cookbook!

Leave a Reply

Your email address will not be published.