Lower Fat, Gluten Free Desserts

Some of you are probably so sick of hearing about our recent food changes.  I know I am.  Anyway, in case you’re not, here are some of our favorite desserts that fall into the lower fat, gluten free category.  Most are old faves, slightly revamped.  We now use Blue Bonnet Light Margarine for anything that says “butter” below.  And understand that you can purchase gluten-free oats for some of the recipes below, though we do not since Jake’s intolerance doesn’t bother him with oats.  (Technically oats are already gluten free, but most are processed by the same equipment that processes flour – which is NOT gluten free – so people who have a higher intolerance or Celiacs disease or a wheat allergy would need to procure oats that are specifically labeled as gluten free to avoid any issues.)   
We’ve also loved Betty Crocker’s Gluten Free Devil’s Food Cake Mix, both as cake & as cupcakes.  The brownie mix was good & fudgy too, though it wasn’t necessarily our favorite thing ever.  Didn’t top our list, but we’d definitely have them again.  We haven’t tried the other Betty Crocker Gluten Free mixes yet (yellow cake & chocolate chip cookie), but we’ve heard good things.  Beware that it will cost you an arm & a leg for a small box that makes 8×8 pan, but it’s still nice to have that option!
No Bake Cookies
2 C sugar
½ C butter
½ C milk
3 C oats (we use quick-oats)
5 T cocoa powder
1 T vanilla
Bring sugar, butter & milk to a boil and cook for 2 minutes.  Remove from heat and add in remaining ingredients.  Drop by spoonfuls onto wax paper to cool.  (I use a cookie scoop.)  Cool completely. 
*With low fat margarine, these will still be somewhat sticky/gooey.  With regular butter or margarine, these will firm up more if you let the sugar mixture cook for the entire 2 minutes and then let them cool completely, which will take several hours.
**Lots of recipes for No Bake Cookies include peanut butter, but I prefer them without.
Chocolate Chip Granola Bars
1 C brown sugar                                                      
¼ C honey
¾ C butter                                                   
1 C semi-sweet chocolate chips
4 C oats (quick oats work the best in my experience)
Preheat oven to 350 degrees.  Melt butter/marg in microwave, then stir in brown sugar.  Add remaining ingredients, chocolate chips last to prevent melting.  Stir well until evenly coated.  Press firmly in an even layer in 9×13 or slightly smaller bar pan.  Bake for 25-30 min. until golden brown.  Cool for 30 min. and cut into bars. 
*I have been adding in about a ½ C chopped pecans lately for some “good fat”. 
1 C sugar
1 C light corn syrup
1 C peanut butter (I use Jiff or Skippy Natural)
6 C rice chex cereal (rice krispies have malt flavoring, which has gluten)
1 C semi-sweet chocolate chips
1 C butterscotch chips
Add sugar & corn syrup to a large pan and bring to a boil over medium heat.  Remove from heat immediately and stir in peanut butter until smooth.  Add rice chex and coat completely.  Spread evenly into a 9×13 pan coated with cooking spray.   In a small saucepan, melt chocolate & butterscotch chips together over low heat, stirring constantly.  Spread over chex mix in pan and let cool.  Cut into bars.
“Crispix” Sticky Snack Mix
6 C rice chex cereal
½ C slivered or sliced almonds
½ C butter
½ C brown sugar
2 T light corn syrup
Bring butter, brown sugar & corn syrup to a boil in a large pot.  Cook for a few minutes, stirring constantly.  Remove from heat; add cereal & nuts until well coated.  Spread mixture onto wax paper to cool. 
*I’ve invested in mounds of boxes of rice chex cereal since it’s gluten-free, but I know corn chex cereal is as well, so you could still have the “Crispix” experience by combining both if you wish.
Carmel Corn
½ C unpopped popcorn
½ C brown sugar
4 T butter
2 T light corn syrup
1/8 tsp baking soda
Pop popcorn & separate out any unpopped kernels.  In small saucepan, combine butter, brown sugar & corn syrup and bring to a boil.  Remove from heat & stir in baking soda, whisking mixture while it foams.  Pour carmel over popcorn and toss to coat.
Fruity Rice Krispies
6 C Fruity Pebbles cereal
3 T butter
10.5 oz pkg mini marshmallows.
Melt butter & marshmallows in large pan, stirring til smooth.  Remove from heat & add cereal.  Mix well.  Press into 9×13 pan coated with cooking spray.  Let cool & cut into bars.
*Fruity Pebbles & Cocoa Pebbles are gluten-free.  The Aldi generic fruity pebbles weren’t nearly as fruity.  We’ve discovered that Fruity Pebbles are really yummy & flavorful in this treat!

I tried regular Rice Krispie treats with Rice Chex once but it wasn’t our favorite.  The marshmallow mostly pooled at the bottom, which wasn’t so great.  You can buy gluten free rice krispies but they are SUPER expensive. 

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