A few weeks ago I received this delightful little cookbook called "No Bake Makery," which was release just this week. It is filled with lovely no-bake desserts, many of which are gluten free. I also thought a lot of the recipes were easy to adapt to gluten free.
Want a copy of your very own? Keep reading!
The publisher was kind enough to give me permission to publish two recipes that gluten free and might be perfect for the upcoming Spring and Summer holidays.Here are some details:
What's the easiest way to make delicious and adorable desserts? Without an oven— especially with Summer around the corner! New Yorker and Miami-native Cristina Suarez Krumsick is all too familiar with the stress of baking in a kitchen that is both too small and too hot. But never one to say no to hosting a party, Cristina traded the frustrations of traditional baking for the whimsy and innovation of treats she could make sans oven. Experimenting with ingredients found right in her cupboards, Cristina has developed a range of treats (including ones that are gluten-free and gluten-free option!) perfect for any occasion. The recipes in NO BAKE MAKERY offer all the fun of baking (and eating!), but none of the fuss. As we like to say, these mini delicious treats are made with lovin', not an oven.The publisher also offered a couple of gluten-free recipes for this blog. I'm certain these Star Burst swould be great for Memorial Day! (and I just happen to have a big bag of Starburst from the food co-op haul last week.And the fudge? I have a lot of almond butter around here right now!
Want a copy of this book? Enter my giveaway! Tweet me @GingerCM and tell me why you'd like to have this lovely book! And enjoy the recipes here. The contest will end May 20th at 5 p.m.
- 2 cups Greek yogurt
- 3 tablespoons fresh lemon juice
- 1/2 cup fresh orange juice
- 15 ice pop sticks, cut in half
- 30 Starburst candies
- Combine the yogurt, lemon juice, and orange juice in a large bowl. Using a rubber spatula, stir until evenly blended.
- Spoon the yogurt mixture into ice cube trays, filling each opening about three-quarters full. Tap the tray against a hard surface to even out the mixture.
- Stick the blunt side of an ice pop stick into a Starburst and place one in each ice cube slot. Tap the tray against a hard surface again to even it out.
- Freeze for 4 hours, or until solid. Carefully flex the tray to release the pops.
Almond Butter Fudge: Ingredients
- 1 teaspoon unsalted butter
- 1 cup sliced almonds
- 1 cup unsalted creamy almond butter
- 1/4 cup sweetened condensed milk
- 1 1/2 Tablespoons honey
- 1 teaspoon ground cinnamon
- 2 teaspoons sea salt
- Line an 8 by 8-inch baking dish with aluminum foil and coat with nonstick spray. Set aside.
- Place the butter in a small saute pan over low heat. When it is just barely melted, add 1/2 cup of the sliced almonds and toast until golden brown, about 2 minutes. Remove from the pan and set aside.
- Combine the almond butter, condensed milk, honey, cinnamon, 1 teaspoon of the salt, and the remaining untoasted sliced almonds in a large bowl. Using a rubber spatula, stir until evenly distributed. Pour into the prepared pan and smooth into an even layer.
- Sprinkle the toasted almonds and the remaining 1 teaspoon salt over the mixture in the pan. Refrigerate for 4 hours or until the fudge is set.
- Gently remove the fudge from the pan and place it on a cutting board. Peel off the foil and cut into two-bite pieces.
Much love and happy no bakeing!
BAKE MAKERY (Grand Central Life & Style; 9781455525133; $20).