Gluten-Free Raspberry Cheesecake Jars

IMG_4698Gluten-Free Shortbread Cookies

  • 1/2 cup butter
  • 1/4 cup organic powdered sugar
  • 2 cups almond flour
  • pinch salt
  • 1/4 tsp almond extract

Cheesecake

  • 8 oz. cream cheese
  • 1 1/2 cup heavy cream
  • 3/4 cup organic powdered sugar

Raspberry Mousse

  • 12 oz. fresh raspberries
  • 23 cup maple sugar
  • 1/4 cup water
  • 1 1/2 cup heavy cream
  • 2 1/4 tsp gelatin + 1/4 cup water

Raspberry Curd

  • 2/3 cup raspberry juice (from bag of frozen raspberries, thawed)
  • 1 tbsp lemon juice
  • 1/2 cup honey
  • 6 egg yolks
  • 8 tbsp butter

Whipped Cream

  • 2 cups heavy cream
  • 1/2 cup organic powdered sugar
  • freeze-dried raspberries (ground to powder) to dust on top

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Gluten-Free Cream Tarts

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Gluten-Free Cream Tarts

Inspired and adapted from the trendy cream tarts recipes I’ve seen all over my Instagram feed the last year)

Tart Dough:

  • 2 eggs
  • 3/4 cup maple sugar
  • 1/4 cup 100% maple
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla extract
  • 3.5 oz. butter
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 4 cups cashew flour (or almond)
  • pinch salt

Frosting: 

  • 16 oz. cream cheese, room temperature
  • 10 oz. heavy cream
  • 10 oz. white chocolate (I have made my own before, but feel free to order some friendly-version)

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Blueberry Sugar-Free Meringues

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Blueberry Meringues

  • 2 egg whites, room temperature
  • 1/8 cup freeze-dried blueberries (powder)
  • 3/8 cup erythritol
  • pinch salt
  • 1/4 tsp cream of tartar
  • 1/2 tsp almond extract

How to Make: Preheat oven to 225. Line a baking sheet with parchment paper. Grind the freeze-dried blueberries in a food processor or coffee grinder. Shift out larger pieces. Mix with the erythritol in a bowl and set aside. Continue reading “Blueberry Sugar-Free Meringues”