From Scratch Fast

From Scratch Fast100 recipes

Discover wholesome, gluten free recipes that will appeal to ALL eaters at the table. These are professionally tested, easy-to-make dishes that anybody can master and that everybody will love.

All recipes from "Dessert"


Easy Homemade Strawberry Sauce

Easy Homemade Strawberry Sauce

This easy, healthy strawberry sauce comes together with just frozen strawberries, maple syrup and water! I prefer a not-too-sweet sauce, but if you like it sweeter feel free to add more maple syrup to taste. The sauce is fabulous on Waffles, Pancakes, Shortcakes, Crepes, Cakes and Cottage Cheese!

Pan-Fried Halloumi Salad with Green Tahini Dressing

Pan-Fried Halloumi Salad with Green Tahini Dressing

This has got to be my all-time favorite salad, and I hope you’ll love it too. Halloumi, which is a firm, springy and salty cheese with a high melting point, gets seared in a skillet until crisp on the outside and warm within. It’s completely addicting, especially when combined with peppery arugula, quinoa, caramelized summer squash, fresh mint and pomegranate seeds. A Green Tahini Dressing is the magic elixir that ties it all together. You’ll need to make the dressing first, but it can be made up to 2 weeks ahead. I love topping this salad with sweet-and-salty Maple Pecans, although you can go for any roasted chopped nuts. If you prefer, you can grill the halloumi instead of pan-frying it (see the Tips below). Also, feel free to use leftover cooked quinoa—you’ll need 2 cups.

Green Tahini Sauce / Dressing (Vegan!)

Green Tahini Sauce / Dressing (Vegan!)

This creamy green tahini sauce/dressing is made with fresh herbs and spinach, with a nutty-sweet flavor that will instantly elevate nearly any meal. Try it on a vibrant Halloumi Salad or Pan-Fried Falafel. It’s also fabulous over grilled or roasted meats, vegetables and grain bowls. Medjool dates give the dressing a subtle sweetness with no added sugar. If you have a high-speed blender such as a Vitamix there’s no need to soak the dates, but if you have a regular blender, soak the dates in warm water for 15 minutes to soften (this will help them incorporate better into the dressing).

Best Broccoli Quiche (Gluten Free Option!)

Best Broccoli Quiche (Gluten Free Option!)

This broccoli quiche has an ultra creamy and light egg custard with pockets of savory broccoli, a cheesy top, and a buttery flaky crust. Best of all, it can easily be made gluten free (and nobody will have a clue). You’ll need to start by making a batch of this Foolproof Pie Crust. You’ll only need half the recipe so freeze the rest of the dough for down the line (or make a Galette or Pot Pie!). If you’re really strapped for time you can also use a store-bought crust. Blind baking the crust will ensure that it stays crispy once the quiche is baked—you can do this the day before. Whipping the eggs and half-and-half in a blender (a trick I learned from chef Thomas Keller) aerates the custard, resulting in a texture that’s far lighter and silkier than other quiches. You can make the quiche up to 3 days in advance!

Easy Orange Olive Oil Cake with Orange Cardamom Glaze (Gluten Free!)

Easy Orange Olive Oil Cake with Orange Cardamom Glaze (Gluten Free!)

This easy orange cake recipe comes together quickly and easily using just two bowls and a whisk, and it has an incredible flavor from fresh orange juice and orange zest. A crunchy-sweet orange cardamom glaze takes it over the top. You’ll need 2 juicy oranges for the recipe (that will be enough for the cake and the glaze). If you’d like, you can garnish the cake with dried orange zest, which is super easy to make (fresh zest has too much moisture and will affect the glaze)—see the Notes below. The cake is rather delicate, so baking it in a springform pan makes it easy to remove (see the Notes), but you can use a 9-inch cake pan if you don’t have one. For another variation, try my Lemon Olive Oil Cake Recipe!

Gluten Free Banana Cake (Paleo!)

Gluten Free Banana Cake (Paleo!)

This healthier gluten free banana cake is the ultimate snack cake or celebration cake. It’s rich and moist, and you’d never know it’s gluten free, grain free and dairy free! Slather it with a 2-ingredient chocolate frosting or this Maple Cream Cheese Frosting (you’ll need a half batch of the cream cheese frosting). The cake tastes better with time, so go ahead and make it a few hours (or a day) in advance. For gluten-free banana cupcakes, bake the batter in lined muffin cups, and start checking them at 25 minutes.

Paleo Almond Thumbprint Cookies (Vegan Option!)

Paleo Almond Thumbprint Cookies (Vegan Option!)

These gluten free almond thumbprint cookies have an irresistible marzipan-like flavor, a chewy center and a burst of sweet jam in the center. Best of all, they’re naturally paleo and dairy-free, and they can easily be made vegan! The vegan cookies are made with a flax egg instead of a regular egg. To make a flax egg, mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water and let it sit for at least 15 minutes, or until slightly thickened (it will look viscous). The healthy cookies are a delicious everyday treat, and they're also fabulous for the holidays!

Gingerbread Trifle (Gluten Free Option!)

Gingerbread Trifle (Gluten Free Option!)

This stunning gingerbread trifle features spiced gingerbread cake, homemade vanilla pudding, chopped English toffee and whipped cream. It’s the ultimate dessert for a special occasion or the holidays, and it can be completely made ahead. You’ll need to start by making a batch of Gingerbread Cake and Vanilla Pudding (they can be made up to 2 days in advance). The trifle is easy to assemble, and you can use either eight 12-ounce glasses/bowls or a trifle dish. Be sure to refrigerate the trifle for at least 6 hours (or overnight) to allow the flavors to meld.

Easy Gingerbread Cake (Lightened-Up & Gluten Free!)

Easy Gingerbread Cake (Lightened-Up & Gluten Free!)

This rich, moist gluten free gingerbread cake is fragrant with cinnamon and molasses, with a kick from fresh ginger. It has far less sugar and oil than most recipes, but you’d never know that it’s a healthier gingerbread cake! An optional 2-ingredient Maple Cream Cheese Frosting takes the cake over the top (you’ll need a half batch of the frosting). For even more flavor and texture, top the cake with chopped Maple Pecans (yes, please!). For a spectacular finale to a special occasion dinner, you can even transform the cake (without the frosting) into this Gingerbread Trifle. The texture and flavor of the cake improve with time, so I prefer to make it the day before.

Gluten-Free Chicken (or Turkey!) Pot Pie

Gluten-Free Chicken (or Turkey!) Pot Pie

This gluten free chicken or turkey pot pie recipe features a savory chicken stew and a buttery, flaky crust. It gets assembled and baked right in a cast iron skillet, making for a soul-satisfying and cozy main course. You’ll need to start by making a batch of this Gluten Free Pie Crust (you’ll only need half of the dough—freeze the other half or use it to make a Galette!). The chicken stew is lighter and silkier than other pot pie recipes, which contrasts beautifully with the crispy, flaky crust (heaven!). You can use shredded rotisserie chicken or leftover cooked chicken or turkey for this pot pie (see the Notes for a vegetarian option).

Pork Tenderloin Medallions with Apples & Onions in Creamy Apple Cider Sauce

Pork Tenderloin Medallions with Apples & Onions in Creamy Apple Cider Sauce

This is comfort food at its best. Rosemary and thyme-rubbed pork tenderloin medallions are served in an insanely delicious apple cider sauce that’s thickened just slightly with a bit of crème fraiche. You can stop there for an amazing one-pan dinner, but I love to brighten things up with a zippy Apple Slaw. To take the meal over the top, serve the pork over this Creamy Polenta or these Whipped Potatoes and pile the slaw on top. If you’re making the whole meal, start the polenta or mashed potatoes first, then make the pork and slaw.

Crunchy Apple Slaw with Walnuts (No-Mayo!)

Crunchy Apple Slaw with Walnuts (No-Mayo!)

This zippy apple slaw is delicious in sandwiches and is the perfect side dish to meats and sausages, including these Pork Medallions in Apple Cider Sauce! A touch of rutabaga, kohlrabi or turnip provides a hint of cabbage flavor and a firm texture that balances out the tart sweetness of the apple. Toasted walnuts give the slaw a nutty crunch while chives lend a sweet oniony bite (you can swap out the chives for scallions).

Gluten Free Pumpkin Pie Muffins (Paleo!)

Gluten Free Pumpkin Pie Muffins (Paleo!)

These gluten free (and paleo!) pumpkin muffins are incredibly moist and tender, with a melt-in-your-mouth, creamy crumb that tastes like pumpkin pie (warning: they will make your house smell like HEAVEN). As opposed to the overly sweetened “cakes” that often disguise themselves as breakfast muffins, these nutritious beauties are naturally sweetened and grain free. The easy batter gets made right in a food processor or high speed blender (meaning no mixing bowls!!)—if you don’t have one see the Tips below. A sprinkle of chopped pecans and flaky sea salt lend a lovely crunch (and a delicious salty-sweet flavor), but they’re both optional. While it might seem like a lot of ingredients, you probably have almost everything in your pantry!

Vegan No-Bake Chocolate Oatmeal Cookie Bars

Vegan No-Bake Chocolate Oatmeal Cookie Bars

These vegan no-bake chocolate chip cookie bars are crunchy and chewy, with an incredible flavor from loads of chocolate chips, nut butter and a hint of cinnamon. The healthy bars are way easier to make than traditional cookies (you don’t even need to turn on your oven or stove!) but are just as satisfying—we keep a stash in the freezer at all times for nutritious desserts and after-school treats. If you love salty-sweet flavors like I do, sprinkle the top of the bars with flaky sea salt before they go in the fridge. For a nut-free version, use your favorite seed butter.

Grilled Peaches with Cardamom Whipped Cream

Grilled Peaches with Cardamom Whipped Cream

Fresh peaches are marinated in honey, vanilla, cardamom and cinnamon, and are then grilled until warm and caramelized for an easy, show-stopping dessert. Serve them with this Cardamom Whipped Cream, which has a subtle spice that pairs perfectly with the juicy peaches. A sprinkle of toasted nuts or Maple Pecans is optional but provides delicious crunch. To take the dessert over the top, slice the grilled peaches and pile them over grilled pound cake (see the Tips below), Homemade Almond Shortcakes, or vanilla ice cream (it’s the ultimate ice cream sundae!).

Chocolate Protein Smoothie Bowl

Chocolate Protein Smoothie Bowl

With a rich chocolate flavor, a luscious, creamy texture, and a big boost of protein, this chocolate smoothie bowl is a nutritious meal or snack that’s both easy and fun. You can serve it as a regular smoothie OR as a bowl with your favorite toppings. Take note that you’ll need 2 frozen bananas for this recipe. I peel any unused or overripe bananas at the end of the week and freeze them in a zip-top freezer bag so that I always have a stash on hand. Breaking the frozen bananas into halves or thirds makes them easier to process in the blender or food processor. The cinnamon adds depth of flavor and sweet warmth, but you won’t really taste it. Don’t omit the salt—it not only provides electrolytes but also enhances all the other flavors.

Cardamom Whipped Cream

Cardamom Whipped Cream

With sweet spice from cardamom and vanilla, and a gentle tang from creme fraiche (or sour cream), this Cardamom Whipped Cream elevates nearly any dessert. Try it with these Grilled Peaches, or with your favorite pies, cakes, sundaes and more (see below for my favorite serving suggestions!).

Sweet and Savory Cottage Cheese Tartines

Sweet and Savory Cottage Cheese Tartines

Move over avocado toast; if you’re looking for a protein-packed, healthy and EASY breakfast, lunch or snack, you’ve got to try these cottage cheese toasts! They feature warm, crisp toast; cool and creamy Hood Country Style Cottage Cheese; and juicy/crunchy veggies or fruit. This is more of a technique than a recipe, so feel free to make the toasts your own (check out some of my favorite savory and sweet combinations in the notes below). You can use any bread you like, regular or gluten free. Brushing the bread lightly with olive oil and sprinkling it with salt gives it a delicious flavor and crunch.

Blueberry Yogurt Cake (Gluten Free Option!)

Blueberry Yogurt Cake (Gluten Free Option!)

This blueberry yogurt cake is brimming with juicy blueberries and has an ultra moist texture and crunchy top (my favorite part). The recipe is a cinch to make—the batter comes together quickly using just two bowls and a whisk. A hint of cinnamon provides warmth while lemon zest brightens everything up. This is my go-to summer cake when blueberries are in season, although you can also make it year round using frozen berries. As always, you can make it gluten free! Check out the Tips below for my preferred gluten free flour brands. I prefer to use full-fat Greek yogurt in this cake, but you can use low-fat Greek yogurt (2% fat content or higher) if you prefer!

Smoked Pork Butt (Traeger Pulled Pork)

Smoked Pork Butt (Traeger Pulled Pork)

With shreds of succulent pork in a rich BBQ sauce, this is the ultimate smoked pork butt recipe. For the best flavor, rub the pork butt with the spice rub 1-2 days before smoking. The secret to achieving tender pulled pork is to first smoke the pork directly on the grates, infusing it with smoke flavor, then finish cooking it in a dutch oven or heavy lidded pot in a mixture of barbecue sauce and apple cider vinegar. This allows the pork to braise, turning it succulent and juicy, not dry. You can braise the pork in the smoker (set the pot right inside the smoker) or in an oven. You can even finish it in a slow cooker! Transfer the pork to a slow cooker, add the barbecue sauce, vinegar and butter, then cook on high until tender.

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