Gluten-Free Dessert Recipes

Try our favorite gluten-free dessert recipes!

Deep Dark Chocolate Sundae Parfait – a treat in the heat

The name says it all – say it out loud – you can almost taste the rich dark chocolate, right? And when you add vanilla ice cream, and top it all with Chantilly Cream (with brandy and Grand Marnier) shaved dark chocolate and chopped nuts you have a company good decadent treat that no one will believe is Gluten-Free

Deep Dark Chocolate Sundae Parfait - a treat in the heat
 
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Dark Chocolate Brownies and cool ice cream are a great combination to help beat the summer heat. This super simple and decadent make-ahead dessert uses our Gluten-Free Prairie Brownies and Chantilly Cream (recipe below)
Author:
Recipe type: Brownie Parfait
Cuisine: Dessert
Serves: 6 parfaits
Ingredients
  • Brownies:
  • 11 ounce of Gluten-Free Prairie Deep Dark Chocolate Brownie Mix.
  • Chantilly Cream:
  • ⅔ cup heavy cream
  • 1 tsp (gluten free)vanilla extract
  • 1 teas brandy
  • 1 teas Grand Marnier
  • ¼ cup pure cane sugar
  • 2 tablespoons sour cream
  • Ice Cream of choice
  • Toppings:
  • ¼ cup chopped nuts of choice (we used pecans)
  • ¼ cup shaved dark chocolate (we used 70%)
Instructions
  1. Follow the directions on the bag of Brownie Mix. Cool
  2. Refrigerate a medium bowl and beater (or whisk attachment) until very cold
  3. Mix heavy cream, brandy and Grand Mariner together in chilled mixing bowl
  4. Beat with electric mixer on medium speed 1 min. Add sugar and sour cream and beat until soft peaks form - about 3 minutes
  5. Assembly: Cut brownies into 1 in squares, layer with ice cream in parfait glass. Top with Chantilly Cream and sprinkle with nuts and shaved dark chocolate
  6. Serve immediately or keep in freezer until ready to enjoy.
 

Montana Mornings Granola Strawberry Gelatin Pie

Montana Mornings Granola Strawberry Gelatin Pie
 
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A delightful way to kick off your Summer Baking. The crunchy buttery crust perfectly complements the cool and delicious filling.
Author:
Recipe type: Dessert
Ingredients
  • 2 Cups Gluten-Free Prairie Montana Mornings Granola
  • ¾ Cup Butter – Melted and cooled
  • 1 TB pure cane sugar
  • 1 (8 oz) package cream cheese – softened
  • 1 cup pure cane sugar
  • 1 cup heavy whipping cream
  • 2 (3 ounce boxes) strawberry flavored Gelatin
  • 2 cups boiling water
  • 2 (10 ounce frozen strawberries) or ½ cups chopped fresh strawberries
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a medium bowl mix together Montana Mornings Granola, melted margarine, and 1 tablespoon sugar. Press mixture firmly into bottom of a 9x13 inch baking pan. Bake in preheated oven for 8 to 10 minutes, until lightly browned. Cool completely.
  3. In a medium mixing bowl, beat together softened cream cheese and 1 cup sugar until smooth and fluffy. Whip heavy whipping creams until soft peaks form.
  4. Fold whipped cream into cream cheese mixture and spread mixture evenly onto cooled crust.
  5. Place gelatin in a medium heat-proof bowl and pour in boiling water. Stir gently until gelatin is completely dissolved. Add fresh or frozen strawberries and chill until mixture begins to thicken. Chill until semi-firm but still pourable. (15-20 min) Pour gelatin mixture over cream cheese layer. Chill 2-3 hours before serving.
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Pistachi-Oat Sherry Pudding Cake

Mother’s Day is right around the corner. This quick and simple pudding cake that is sure to please Mom and all of her friends too. Add an orange glaze for a delicious dessert. Or enjoy it just as prepared with coffee or tea. No one will believe it’s Gluten-Free.

Pistachi-Oat Sherry Pudding Cake
 
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Try this simple delicious pudding cake
Author:
Recipe type: Dessert
Ingredients
  • 11 ounces (2⅓ cups) GFP Flour Blend
  • 1 (3 oz) package instant Jello Pistachio Pudding Mix
  • 1 TB baking powder
  • ¼ tsp baking soda
  • 1 tsp nutmeg
  • ⅔ C pure cane sugar
  • ¾ cup chopped pistachios, pecans or a combination
  • ¾ cup sherry
  • 1 tsp lemon extract
  • ½ cup vegetable oil
  • 4 eggs (beaten)
Instructions
  1. Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large bowl, stir together the Gluten-Free Prairie Flour Blend, and pudding mix and the rest of the dry ingredients. Stir in nuts. In a separate bowl mix wet ingredients together.
  3. Make a well in the center and pour into the dry. Blend together with whisk or wooden spoon. Pour batter into prepared pan.
  4. Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 20-30 min, then turn out onto a wire rack and cool completely.
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Gluten Free Prairie Angel Food Cake

Angel Food Cake is a family favorite here in Montana. This light and fluffy treat reminds us that Spring is on the way.  (even though there still might be snow on the ground)

This cake is great on its own or drizzled with an orange sauce. Either way, it’s a crowd-pleaser for sure. I asked Google to help me find a recipe then I simply swapped out the wheat flour for our Simply Wholesome All Purpose Flour Blend.Pure and natural with no grit, no zing, no one will believe it’s gluten-free. Available at a great price on Amazon HERE  – FREE SHIPPING with Prime

Gluten Free Prairie Angel Food Cake
 
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This light and fluffy treat reminds us that Spring is right around the corner. No one will believe it's Gluten-Free!
Author:
Recipe type: Dessert
Ingredients
  • 1¾ cups sugar
  • ¼ teaspoon salt
  • 1 cup Gluten-Free Prairie Simply Wholesome All Purpose Flour Blend
  • 12 egg whites (the closer to room temperature the better)
  • ⅓ cup warm water
  • 1 teaspoon orange extract, or extract of your choice
  • 1½ teaspoons cream of tartar
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
  3. In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
  4. Spoon mixture into an ungreased tube pan. Bake for 35 minutes then test for doneness.
  5. Cool upside down completely before removing from pan.
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Our Best Gluten-Free Banana Bread

Our Best Gluten-Free Banana Bread
 
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This moist delicious rich yet light sweet bread is a perfect addition to any meal - breakfast, lunch or dinner. Brunches and Baby Showers too. So versatile - we just can't pigeon-hole it into just one category.
Author:
Recipe type: Sweet Bread
Cuisine: Dessert / Breakfast
Serves: one loaf
Ingredients
  • ½ cup butter, melted and cooled
  • 1 cup pure cane sugar
  • 1 ½ cups Gluten-Free Prairie Simply Wholesome All-Purpose Baking Mix
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs (beaten)
  • 1 teaspoon vanilla
  • ½ cup sour cream
  • ½ cup chopped pecans or walnuts or almonds
  • 3 medium ripe bananas (mashed)
Instructions
  1. Preheat oven to 350 degrees (325 convection) Grease a 9x5 loaf pan
  2. In a large bowl blend together melted (cooled) butter and sugar, then add vanilla and eggs.
  3. Blend together baking mix, baking soda and salt.
  4. Stir the dry ingredients into the egg / butter / sugar mixture
  5. Fold in the sour cream, nuts and mashed bananas
  6. Pour into loaf pan and spread evenly. Bake for 50-60 min until toothpick comes out clean. Cool in pan for 10 minutes.
  7. Turn out onto wire rack.
  8. Enjoy
 

Gluten-Free Red Velvet Pudding Cake

gluten-free red velvet

Make your holidays merrier with this indulgent gluten-free red velvet pudding cake. With our Deep Dark Chocolate Brownie Mix, using Jello Brand Red Velvet Pudding Mix it couldn’t be easier to make. Everyone will love this gluten-free wintertime treat!

Gluten-Free Red Velvet Pudding Cake
 
Make your holidays a little merrier with this festive gluten-free red velvet pudding cake!
Author:
Recipe type: Dessert
Ingredients
  • 1 package Gluten-FreePrairie Deep Dark Chocolate Brownie Mix
  • 1 (3 oz) package Jello red velvet pudding mix
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • ¾ cup dry sherry (or brandy or any liqueur)
  • 1 ½ teaspoon vanilla extract
  • ½ cup vegetable oil
  • 4 eggs (beaten)
Instructions
  1. Grease a 10-inch bundt pan. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large bowl, stir together the Gluten-Free Prairie Deep Dark Chocolate Brownie Mix, pudding mix, and the rest of the dry ingredients.
  3. In a separate bowl mix wet ingredients together.
  4. Make a well in the center of dry ingredients and add wet ingredients.
  5. Blend together with whisk or wooden spoon. Pour batter into prepared pan.
  6. Bake in preheated oven for 50 to 60 minutes.
  7. Let cool in pan for 20-30 min, then turn out onto a wire rack and cool completely.
 

Pumpkin Spice Orange Muffins

pumpkin-spice-muffins

Pumpkin Spice Orange Muffins
 
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These humble little muffins are super light and moist. Perfect as a breakfast treat or make them festive by frosting with orange flavored cream-cheese frosting. (recipe on-line)
Author:
Recipe type: Dessert
Serves: 24
Ingredients
  • Ingredients
  • 11 ounces (2⅓ cups) GFP Flour Blend
  • 1 (3 oz) package (GF) instant orange pudding mix (not “cook and serve”)
  • ¼ tsp baking soda
  • ½ tsp nutmeg
  • ½ tsp pumpkin pie spice
  • ⅔ C pure cane sugar
  • ¾ cup orange juice
  • 1 tsp orange extract
  • ½ cup vegetable oil
  • 4 eggs (beaten)
Instructions
  1. Prepare muffin pan. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large bowl, stir together the Gluten-Free Prairie Flour Blend, and pudding mix and the rest of the dry ingredients. In a separate bowl mix wet ingredients together.
  3. Make a well in the center and pour into the dry. Blend together with whisk or wooden spoon. (mixer not needed)
  4. Fill muffin cups a little less than ½ full.
  5. Bake in preheated oven about 20 minutes. Let cool for 20-30 min
 

Cheesecake with Montana Mornings Granola Crust

sevens-cheesecake

Cheesecake with Montana Mornings Granola Crust
 
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Similar to a graham cracker crust, but so much more festive. With whole pieces of dried blueberries, cranberries, pecans and almonds, this simple cheesecake is a crowd pleaser for sure.
Author:
Recipe type: Dessert
Cuisine: Gluten Free
Ingredients
  • Makes about 12 mini cheesecakes – or 1 8x8 cheesecake
  • 12 oz of GFP Montana Mornings Granola (divided)
  • ¼ cup butter or margarine, melted and cooled
  • 12 oz cream cheese, softened
  • ⅓ + 2 TB cup pure cane sugar
  • ½ teaspoon vanilla
  • ½ Tablespoon lemons zest (fresh or frozen)
  • ½ teaspoon nutmeg
  • 2 eggs
Instructions
  1. Heat oven to 350°F. Line 12 regular-size muffin tin with baking cups.
  2. In medium bowl, mix about 8 ounces of the granola and melted butter until well combined. Place a tablespoon of crumb mixture in each lined muffin cup; press in bottom of cup to form crust.
  3. In large bowl, beat cream cheese and sugar with electric mixer on medium speed until creamy. Beat in vanilla and eggs until well combined. Add lemon zest and nutmeg, mix until well combined. Add ¼ cup (2 ounces) granola into cream cheese mixture.
  4. Sprinkle ¼ cup (2 ounces) remaining granola over crust in each cup.
  5. Refrigerate until chilled, about 1 hour.
  6. Store in refrigerator.
 

Orange Spice Pudding Cake

So simple to make and no mixer required! This cake is super moist with a lightness of a pudding that is complimented by the richness of the spice. The secret is NOT to over mix it.

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Orange Spice Pudding Cake
 
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Super simple to make and no mixer required! This cake is super moist with a lightness of a pudding that is complimented by the richness of the spice. The secret is NOT to over mix it.
Author:
Recipe type: Pudding Cake
Cuisine: Dessert
Ingredients
  • 11 ounces (2⅓ cups) GFP Flour Blend
  • 1 (3 oz) package (GF) instant lemon pudding mix
  • 1 TB baking powder
  • ¼ tsp baking soda
  • ½ tsp nutmeg
  • ½ tsp pumpkin pie spice
  • ⅔ C pure cane sugar
  • ¾ cup orange juice
  • 1 tsp lemon extract
  • ½ cup vegetable oil
  • 4 eggs (beaten)
  • ¼ cup butter (1/2 stick)
Instructions
  1. Directions
  2. Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C).
  3. In a large bowl, stir together the Gluten-Free Prairie Flour Blend,and pudding mix and the rest of the dry ingredients. In a separate bowl mix wet ingredients together.
  4. Make a well in the center and pour into the dry. Blend together with whisk or wooden spoon. Pour batter into prepared pan.
  5. Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 20-30 min, then turn out onto a wire rack and cool completely.
 

How to Make the Best Gluten-Free Brownie Mix Even Better!

BrownieMix7-13-16_Front

Love Gluten-Free Brownies? So do we! The recipe for our Deep Dark Chocolate Brownie mix was about 2 years in the making.  Along with pure dark cocoa and our brand new Simply Wholesome All-Purpose Flour as the base, this mix is now a family favorite. We hope it will be your new favorite too. Click here to get it via Amazon.

gluten-free browniesSo how do you make this amazing brownie even better? With Grand Marnier, of course. Simply swap out the vanilla for orange extract. Blend in the zest of 1 orange, and add 1 teaspoon of Grand Marnier. The orange flavor really comes through the cocoa. The even though it’s super rich, it’s also somehow has a lightness.

And when you love it too, we hope you’ll give us a 5 star rating on Amazon. Apparently ratings feed the Amazon beast and he rewards us with improved search capabilities. And that helps us compete with the big guys.

Thanks for stopping by today!

Deb on combine

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Fluffy Lemon Muffins

gluten-free lemon muffins

These light and fluffy lemon muffins will brighten any chilly winter day!

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Pumpkin Spice Muffins

Pumpkin Spice Muffins

Baking season is in full swing now, and pumpkin is the official / unofficial flavor of fall and the holiday season. These Gluten-Free Pumpkin Spice Muffins are so indulgent that no one will believe they’re gluten-free. These are light and fluffy, and with added protein and fiber from our Gluten-Free Prairie Toasted Oat Flour, they’re good for you too! Using our All Purpose Oat Flour Blend, they come together quickly. You can add in nuts or dried fruit, too.

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Gluten-Free Cheesecake with Granola Crust

gluten-free cheesecake

Anyone can eat granola from a bowl with yogurt, milk, berries, honey, etc. But I digress… We love our new Montana Mornings Granola so much that we are trying to come up with new ways to use it so we can have it any time we want! We’ve determined that in order to show up to a potluck with a dessert that contains granola we would use it as a crust. Brilliant, we know. Now you can give this Gluten-Free Cheesecake with Granola Crust a shot too!

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Simple Summer Fruit Crisp

Simple Summer Fruit Crisp

Many Montanans believe there are actually five distinct seasons in Big Sky Country: winter, spring, summer, fall and…guests! If you’re entertaining this guest season, our Simple Summer Fruit Crisp is sure to impress even your pickiest guests. We used peaches here, but you can substitute any seasonal fruit as well. Our Gluten-Free Prairie Oatmeal creates a light streusel-like topping that is irresistible.

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Patriot Cake

Patriot Cake

It’s official! Summer is here and 4th of July is just a few days away. No matter how you plan to celebrate America’s Birthday, every birthday party needs a Patriot Cake, right? Show your gluten-free colors this 4th of July with Gluten-Free Prairie’s Patriot Cake. Turn up the “Stars and Stripes Forever” and “Yankee Doodle” too. Then get creative with a little food coloring in each layer and a simple frosting to top it off.

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Best Gluten-Free Brownies Ever!

gluten-free brownies

Chocolate. Gluten-free brownies. Need we say more? We didn’t think so.

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Gluten-Free Oatmeal Apple Crisp

oatmeal apple crisp

How about another delectable dessert using our Gluten-Free Prairie Oatmeal, along with our Gluten-Free Prairie Toasted Oat Flour? This skillet version of gluten-free oatmeal apple crisp is deliciously deceptive in its simplicity. The secret is cooking the apples in the skillet before you put the topping on it. Try it, and you won’t be sorry you did. Neither will anyone you share it with!

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Gluten-Free Oatmeal Cookies

gluten-free oatmeal cookies

You’ll never believe these cookies are gluten-free! These do not last long, and even my most finicky eaters came back for more of these gluten-free oatmeal cookies.

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Gluten-Free Oat, Blueberry & Walnut Bars

walnut bars

This recipe is adapted from Carol Fenster, from her cookbook, 125 Gluten-Free Vegetarian Recipes” (Avery/Penguin Group, 2011). The gluten-free oat crumble combined with the sweet blueberries makes for a delicious and easy dessert option. I know what I’m bringing to my next bake sale!

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Oatmeal Crumble Pie Topping

oatmeal crumble pie topping

My favorite pie in the world is Dutch apple, but I struggled with how to make it gluten-free. After figuring out the pie crust, I used my Gluten-Free Prairie Oats to make the oatmeal crumble pie topping. AMAZING! Add this crumbled topping to your favorite pie recipe and tell us how it turns out.

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Gluten-Free Sugar Cookies

gluten-free sugar cookies

Remember when you were a kid and loved those delicious sugar cookies with all the fun decorations? Well, now you can make them with our Gluten-Free Toasted Oat flour and this recipe! These classic sugar cookies are sure to please a crowd. Make them up for your kids’ school, an office party, or just to have tasty gluten-free sugar cookies for Christmas with your eggnog!

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Gluten-Free Cupcakes with Oat Flour

gluten-free cupcakes

Who doesn’t like cupcakes? Am I right? Well, these gluten-free cupcakes are a treat for any time of year. They are light, fluffy, and good for you too! By using our Gluten-Free Prairie Toasted Oat Flour, we add protein and fiber to these indulgent mini cakes. Decorate them for a birthday, Halloween party, or Christmas gathering, or leave them totally naked. They are going to disappear, so make sure you taste test a couple before the crowd gets to them.

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