Saturday, February 27, 2016

L ♥ VE Gluten free Treats !

 L VE Gluten free Treats !
I made some Lovely treats for February Gluten-Free in Florida Support Group Meeting.
Using Glutino Chocolaty products !
( I didn't make the brownies mix)
Note: Some Glutino products contain dairy & soy

A Tray of Glutino Chocolates

 A Tray of Glutino

I made a dairy free 
Strawberry Marshmallow Fruit dip


4 oz non-dairy cream cheese (Daiya), softened
1 cup strawberry marshmallow crème (Fluff)
1/2 cup chopped strawberries 

  •  In medium bowl, beat cream cheese, marshmallow crème(fluff), yogurt with electric mixer on high speed until smooth.
  • Stir in the chopped strawberries. Cover; refrigerate at least 1 hour. Serve dip with fruit ,animal crackers & bagel chips.

No Bake Raspberry Chocolate Tart

For the crust
    2 pkgs of Glutino Chocolate Vanilla CrèmeCookies
    ¼ cup Spectrum brand - Organic Shortening, Butter Flavor non-dairy butter spread (Melted)

For the filling-Non Dairy Chocolate Ganache
    1 can full-fat coconut milk
    1 bag of (11.5 oz) Guittard(Gluten free) ExtraDark Chocolate & Semi-sweet chocolate baking chips
    1 teaspoon Pure Vanilla extract
    ½ teaspoon coffee flavor emulsion/extract
    2 cups (1 pint) fresh raspberries


    Lightly  grease (using non-stick spray) a 9-inch spring form or tart pan.
    In a food processor, mixer or bowl, combine all of the ingredients for the crust and stir together. Press evenly into the pan; chill in refrigerator while making ganache .

    Place chocolate baking chips in a large bowl. In a small saucepan, bring coconut   milk just to a boil. Pour hot coconut milk over chocolate and let stand 1 minute,

    then stir until smooth and creamy. Pour the filling into the prepared crust. 

  Garnish the top with raspberries. Chill for the chocolate to set . 

    Before serving let the tart sit out at room temperature for 20-30 minutes . 


                                  I made....
        Dairy/Gluten free Strawberry Shortcake

Drop Biscuits or Shortcakes
Makes 10-12 biscuits or 6 shortcakes.
1 Egg
3 tsp. Baking powder
1/2 to 1 tsp. Salt, to taste (optional)
2 tsp. Sugar
8 tbsp. Cold butter or shortening(I used Spectrum brand - Organic Shortening, Butter Flavor non-dairy butter spread)


    Preheat oven to 450 degrees F. Combine egg and milk and set aside. Combine dry ingredients. Cut in butter with two pastry knives, pastry cutter, or I am using my food processor until butter is the size of small peas. Add wet ingredients all at once and toss gently with a fork until mixture barely stays together if using a food processor just a few pulse until dough forms but not overworked. (Over beating mixture will make for tough biscuits). Drop batter onto ungreased baking sheet. Bake for 10-12 minutes until golden brown.
    For shortcakes: increase sugar to 1/3 cup, reduce salt to 1/2 teaspoon and press or roll out dough to circles 3/4" thick.

                                 Strawberry topping :  

Hull the strawberries then Slice. Mix chopped strawberries with 1 teaspoon of  pure vanilla extract & 2-4 tablespoon of sugar , stir altogether and chill  in the refrigerator let it macerate for at least 30 minutes or up to 2 hours. 

                     Assemble strawberry shortcakes -Serve with whipped topping .

                             To make it fun I had everyone make their own !!!!
                            I am using SoDelicious  dairy free CocoWhip

                                 Yummy !

post signature


  1. My goodness...this is a sweet post full of deliciousness...