Dessert

Flourless Chocolate-Coconut Drops

Flourless Chocolate-Coconut Drops

These speedy and delicious chocolate coconut cookies are a great option for your friends or family who avoid gluten.

Ingredients

• 3 cups confectioners’ sugar, sifted

• 3/4 cup Dutch-process cocoa powder

• 1/2 teaspoon fine salt

• 3/4 cup semisweet chocolate chips

• 1 cup roughly chopped toasted almonds

• 3/4 cup sweetened shredded coconut

• 4 large egg whites, room temperature

 

Directions

1. Preheat VENTRAY oven to 325 degrees F.

2. Whisk together confectioners’ sugar, cocoa, and salt in VENTRAY stand mixer. Stir in chocolate chips, almonds, and coconut. 

3. Add egg whites and stir until combined.

4. Drop dough by rounded tablespoons, 2 inches apart, onto backing sheets lined with parchment.

5. Bake until tops are dry and cracked, 15 to 18 minutes, rotating sheets halfway through.

6. Let cool completely on sheets on wire racks.

Make This Recipe With

Sugar-Dusted Macaroon Trees

Sugar-Dusted Macaroon Trees

This classic cookie taking on the shape of a snow-dusted evergreen is a great gluten-free cookie option and is an elegant, delicious, and fun Christmas treat.

Ingredients

• 2 1/2 cups finely shredded unsweetened coconut

• 3/4 cup granulated sugar

• 2 large egg whites, lightly beaten

• 5 teaspoons pure vanilla extract

• Pinch of kosher salt

• Confectioners’ sugar, for dusting

Directions

1. Preheat VENTRAY oven to 350 degrees F.

2. Thoroughly combine coconut, granulated sugar, egg whites, vanilla, and salt in VENTRAY stand mixer.

3. Form 2 tablespoons of the mixture at a time into 2-inch-tall trees with your hands, using your fingertips to make pointed tops.

4. Transfer each tree to a baking sheet lined with parchment, spacing them 1 inch apart.

5. Bake until edges are golden and trees are firm, 12 to 14 minutes.

6. Cool 2 minutes on pans. Remove cookies from pans, and cool on wire racks.

Make This Recipe With

Gingerbread Cookies

Gingerbread Cookies

This gluten-free version of gingerbread cookies delivers the perfect texture and gingerbread flavors and is suitable for everyone.

Ingredients

• 2 cups brown rice flour

• 1/2 cup white rice flour

• 1/4 cup tapioca flour

• 1/4 cup cornstarch

• 1 ½ teaspoons baking soda

• 1 teaspoon xanthan gum

• 1 teaspoon ground ginger

• 1 teaspoon ground cinnamon

• ¼ teaspoon salt

• ¼ teaspoon ground nutmeg

• ¼ teaspoon ground cloves

• ¼ teaspoon ground allspice

• ½ cup butter, softened

• ½ cup packed light brown sugar

• ¼ cup granulated sugar

• ½ cup light molasses

• 1 large egg

• Cooking spray

• 1 teaspoon granulated sugar

 

 

 

 

 

Directions

1. Preheat oven to 375 degrees F.

2. Add flours, cornstarch, baking soda, and next 7 ingredients (through allspice) into the bowl of VENTRAY stand mixer, beat until well blended. Add butter, brown sugar, and 1/4 cup granulated sugar, until beat well, add molasses and egg. Then beat until well blended.

3. Lightly coat hands with cooking spray, shape dough into 1-inch balls. Place 2 inches apart on baking sheets covered with parchment paper.

4. Flatten cookies. Sprinkle cookies with 1 teaspoon granulated sugar.

5. Bake at 375° for 10 minutes.

6. Cool 2 minutes on pans. Remove cookies from pans, and cool on wire racks.

Make This Recipe With

Gluten-Free Snowballs

Gluten-Free Snowballs

These snowballs with amazing texture, are buttery and crumbly. Your family will be licking the bottom of the plate for any remains they can find.

Ingredients

• 1 cup butter, softened

• 1/2 cup confectioners’ sugar

• 1 teaspoon vanilla extract

• 1-1/4 cups potato starch

• 1 cup cornstarch

• 1 teaspoon xanthan gum

• 1/4 teaspoon salt

• 3/4 cup chopped walnuts or pecans

• Additional confectioners’ sugar

Directions

1. Using VENTRAY stand mixer, cream butter, and confectioners’ sugar until light and fluffy, 5-7 minutes. Stir in vanilla.

2. Add the potato starch, cornstarch, xanthan gum, and salt to creamed mixture gradually and mix well. Stir in walnuts. Cover and refrigerate for 1 hour or until easy to handle.

3. Shape into 1-inch balls, place on ungreased baking sheets.

4. Bake at 400 degrees F for 9-11 minutes.

5. Cool on pans for 2 minutes before removing to wire racks.

6. Roll warm cookies in confectioners’ sugar.

7. Cool completely on wire racks.

8. Reroll in confectioners’ sugar.

Make This Recipe With

No-bake Vegan Brownies

No-bake Vegan Brownies

These no-bake treats are free of added sugar, thanks to naturally sweet dates. Enjoy them for dessert or as a pre-or post-workout snack.

 

Ingredients

• 3/4 cup walnuts

• 1/2 cup raw almonds

• 1/4 cup hazelnuts

• 2 cups Medjool dates, pitted

• 1/2 cup unsweetened cocoa powder

• 1/2 cup natural peanut butter, divided

• 1/4 teaspoon kosher salt

• 2 tablespoons cacao nibs

Directions

1. Cover a square pan with parchment paper. Set aside.

2. Place walnuts, almonds, and hazelnuts in VENTRAY blender. Grinding into a fine powder. Add dates; process until almost paste-like. Add cocoa powder, 1/3 cup of peanut butter, and salt. Process until well combined.

3. Transfer mixture into prepared baking pan. Press it firmly into the pan, working into all edges until smooth. Refrigerate for 1 hour.

4. Place remaining peanut butter in a small microwave-safe bowl. Heat for 20 seconds, until softened.

5. Spread peanut butter evenly over brownies and sprinkle with cacao nibs.

6. Refrigerate again for 10 minutes. Slice brownies into squares.

Make This Recipe With

Buckeye Cookies III

Buckeye Cookies III

These chocolate-covered peanut butter balls are simple to make. They are delicious and great for gifting.

Ingredients

• 1 ½ cups creamy peanut butter

• ½ cup butter, softened

• 1 teaspoon vanilla extract

• 2 ½ cups semisweet chocolate chips

• 2 tablespoons shortening

• 4 cups confectioners’ sugar

 

Directions

1. Mix peanut butter, butter, vanilla, and confectioners’ sugar in VENTRAY stand mixer.

2. Shape into balls and place on a pan covered with wax paper. Place into the refrigerator.

3. Melt chocolate and shortening in double boiler.

4. Pour into bowl and dip balls with chocolate.

5. Refrigerate for thirty minutes until chocolate is firm.

 

Make This Recipe With

Paleo Cranberry Crumb Bars

Paleo Cranberry Crumb Bars

This irresistible grain-free, gluten-free and vegan dessert looks festive and tastes flavorful, and will fill your family and guests with holiday cheer.

Ingredients

• 1¾ (7 oz.) cups almond flour

• 1 tablespoon coconut flour

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ½ teaspoon cinnamon

• ¼ cup coconut sugar

• ½ cup coconut oil (solid at room temperature)

• ¼ cup maple syrup

• ½ cup cranberry sauce*

• ¼ cup chopped walnuts (Optional)

Directions

1. Preheat oven to 350°F. Line an pan with parchment paper or foil and grease lightly.

2. Using VENTRAY stand mixer, blend together the almond flour, coconut flour, baking soda, salt, cinnamon, and coconut sugar. Add the coconut oil, maple syrup, whisk to combine.

3. Reserve 3/4 cup of crumb mixture for the topping. Press remaining crumb mixture evenly into the bottom of greased pan. Bake at 350°F for 10 minutes.

4. Remove partially baked crust from the oven. Spread cranberry sauce over the crust. Top with remaining crumb mixture and if desired, chopped walnuts.

5. Return to oven and bake for another 25-30 minutes. Cool and serve.

Make This Recipe With

Coconut Brownie Bites

Coconut Brownie Bites

Make these healthy, gluten-free, and vegan bites so everyone in the family and all guests at the party can snag a taste. These cute ‘doughnut holes’ are also a perfect on-the-go snack.

Ingredients

• 1 cup almonds

• 1/4 cup cocoa powder

• 1/2 cup unsweetened coconut flakes, divided

• 1 cup pitted dates, soaked and drained

• 1.5 tbsp coconut oil, melted

• 1 tbsp raw honey

Directions

1.  Combine the almonds, cocoa powder, and 1/4 cup of the shredded coconut together in VENTRAY blender. Grinding into a fine powder.

2. Add the soaked dates, coconut oil and honey. Pulse until a dough-like consistency forms.

3. Roll batter into small bite-sized balls. Then roll each ball through a bowl with the remaining coconut flakes to coat.

 

Make This Recipe With

Baby’s Apple Pie

Baby’s Apple Pie

Ingredients

  • Sugar-free applesauce
  • Baby’s cereal

Try this simple apple pie ideal to make feeding time yummy and healthy.

Directions

  1. Use VENTRAY BabyGrow food processor to blend the sugar-free applesauce with baby’s cereal until thick.
  2. Bake for about 10 mins at 350 degrees F.
  3. Cool and serve.

Make This Recipe With

Baby’s Pumpkin Pie

Baby’s Pumpkin Pie

Ingredients

  • Cooked pumpkin
  • Plain, unsweetened yogurt
  • A small sprinkle of nutmeg

Pumpkins contain potassium, protein, fiber, iron, etc., making this an ideal first food for your baby.

Directions

  1. Blend the cooked pumpkin in VENTRAY BabyGrow food processor until smooth.
  2. Stir in plain, unsweetened yogurt until creamy.
  3. Top with a small sprinkle of nutmeg.

Make This Recipe With