As we embrace the Earth season, a time of abundance and grounding, it's the perfect opportunity to indulge in wholesome and delightful desserts that celebrate the bountiful harvest of late summer. Whether you follow Traditional Chinese Medicine (TCM) principles or simply seek nourishing treats, these gluten-free Earth season desserts will delight your taste buds and nourish your soul. In this blog post, we will explore five deliciously grounding desserts that are gluten-free and perfect for savoring the essence of the Earth season.
Gluten-Free Apple Crisp
Ingredients:
4 cups sliced and peeled apples (such as Honeycrisp or Granny Smith)
1 tablespoon lemon juice
1 tablespoon maple syrup
1 teaspoon ground cinnamon
1/2 cup gluten-free rolled oats
1/2 cup almond flour
1/4 cup chopped walnuts
1/4 cup coconut sugar
1/4 cup melted coconut oil
Pinch of salt
Instructions:
Preheat the oven to 375°F (190°C) and grease a baking dish.
In a bowl, toss the sliced apples with lemon juice, maple syrup, and cinnamon. Transfer the mixture to the prepared baking dish.
In another bowl, combine the gluten-free rolled oats, almond flour, chopped walnuts, coconut sugar, melted coconut oil, and a pinch of salt. Mix until crumbly.
Spread the crumble mixture evenly over the apples in the baking dish.
Bake in the preheated oven for 30-35 minutes or until the apples are tender, and the topping is golden brown.
Serve warm, and optionally, top with a scoop of vanilla ice cream.
Gluten-Free Pear Almond Tart
Ingredients:
For the crust:
1 1/2 cups almond flour
1/4 cup coconut flour
1/4 cup coconut oil (solid, not melted)
2 tablespoons maple syrup
Pinch of salt
For the filling:
3 ripe pears, sliced
1 tablespoon lemon juice
2 tablespoons coconut sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup almond meal
Instructions:
Preheat the oven to 375°F (190°C) and grease a tart pan.
In a bowl, mix almond flour, coconut flour, coconut oil, maple syrup, and a pinch of salt until a dough forms.
Press the dough evenly into the greased tart pan, covering the bottom and sides.
In another bowl, toss the sliced pears with lemon juice, coconut sugar, cinnamon, ginger, nutmeg, and almond meal.
Arrange the pear mixture in the tart crust.
Bake in the preheated oven for 30-35 minutes or until the pears are tender and the crust is golden.
Let the tart cool before slicing and serving.
Gluten-Free Pumpkin Spice Muffins
Ingredients:
1 3/4 cups gluten-free all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup pumpkin puree
1/2 cup coconut sugar
1/4 cup maple syrup
1/4 cup coconut oil, melted
1/4 cup almond milk
1 teaspoon vanilla extract
Instructions:
Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
In a bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
In another bowl, mix the pumpkin puree, coconut sugar, maple syrup, melted coconut oil, almond milk, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Divide the batter evenly among the muffin cups.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool before serving.
Gluten-Free Fig and Walnut Bars
Ingredients:
1 1/2 cups gluten-free oats
1 cup almond flour
1/2 cup chopped walnuts
1/4 cup coconut oil, melted
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
Pinch of salt
1 cup fresh figs, diced
Instructions:
Preheat the oven to 350°F (175°C) and line a baking dish with parchment paper.
In a bowl, mix the gluten-free oats, almond flour, chopped walnuts, melted coconut oil, maple syrup, ground cinnamon, and a pinch of salt until well combined.
Press two-thirds of the mixture into the bottom of the prepared baking dish to form the crust.
Spread the diced fresh figs evenly over the crust.
Sprinkle the remaining oat mixture over the fig layer as a crumble topping.
Bake in the preheated oven for 25-30 minutes or until the edges are golden brown.
Let the bars cool completely before cutting into squares.
Gluten-Free Chocolate Avocado Pudding
Ingredients:
2 ripe avocados
1/2 cup unsweetened cocoa powder
1/4 cup almond milk
1/4 cup maple syrup
1 teaspoon vanilla extract
Pinch of salt
Fresh berries for topping (optional)
Instructions:
In a blender or food processor, combine the ripe avocados, unsweetened cocoa powder, almond milk, maple syrup, vanilla extract, and a pinch of salt.
Blend until smooth and creamy, scraping down the sides as needed.
Transfer the pudding to serving bowls and refrigerate for at least 30 minutes to chill.
Top with fresh berries before serving if desired.
These gluten-free Earth season desserts are perfect for celebrating the bountiful harvest of late summer and embracing the grounding essence of the Earth element. By savoring these wholesome treats, we can nurture our bodies and souls, connecting with the abundant energies of the season. Remember to adapt the recipes to your personal preferences and dietary needs, and let these delightful desserts add a touch of earthy indulgence to your daily life. Enjoy the delicious journey of savoring the essence of the Earth season!
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