As we embrace the essence of Metal season in Chinese Medicine, it's the perfect time to indulge in nourishing and harmonizing gluten-free desserts. This season calls for warming and grounding foods that support the Lung Metal and Large Intestine Metal. In this blog post, we have curated five delectable gluten-free dessert recipes that embody the essence of Metal season, allowing you to savor the flavors of autumn while nurturing your body and soul.
Baked Pear Crisp:
Ingredients:
4 ripe pears, peeled, cored, and sliced
1 tablespoon lemon juice
1/4 cup honey or maple syrup
1/2 cup gluten-free oats
1/4 cup almond flour
2 tablespoons coconut oil, melted
1 teaspoon ground cinnamon
A pinch of salt
Instructions:
Preheat the oven to 375°F (190°C) and grease a baking dish with coconut oil.
In a mixing bowl, toss the sliced pears with lemon juice and honey (or maple syrup) to coat.
In a separate bowl, mix the gluten-free oats, almond flour, melted coconut oil, ground cinnamon, and a pinch of salt to create the crisp topping.
Transfer the pear slices into the greased baking dish and spread the crisp topping evenly over the pears.
Bake in the preheated oven for 25-30 minutes or until the pears are tender and the topping is golden brown.
Serve warm and enjoy the delicious combination of sweet, spiced pears, and the crunchy crisp topping.
Almond Flour Pumpkin Muffins:
Ingredients:
2 cups almond flour
1/2 cup pumpkin puree
1/4 cup honey or maple syrup
2 large eggs
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
A pinch of salt
Instructions:
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a mixing bowl, whisk together the almond flour, baking powder, ground cinnamon, nutmeg, ginger, and a pinch of salt.
In a separate bowl, whisk together the pumpkin puree, honey (or maple syrup), and eggs until well combined.
Gradually add the wet ingredients to the dry ingredients and stir until a smooth batter forms.
Scoop the batter into the lined muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 20-25 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
Allow the muffins to cool slightly before serving. These moist and flavorful pumpkin muffins are a perfect gluten-free treat for Metal season.
Cinnamon Baked Apples:
Ingredients:
4 medium-sized apples (Honeycrisp or Granny Smith work well)
2 tablespoons honey or maple syrup
1 teaspoon ground cinnamon
1/4 cup chopped pecans or walnuts (optional)
Instructions:
Preheat the oven to 375°F (190°C) and line a baking dish with parchment paper.
Core the apples and place them in the baking dish.
In a small bowl, mix the honey (or maple syrup) and ground cinnamon.
Drizzle the cinnamon mixture over the cored apples, ensuring they are well coated.
If desired, stuff the centers of the apples with chopped pecans or walnuts for added texture and flavor.
Bake in the preheated oven for 20-25 minutes or until the apples are tender.
Serve the cinnamon baked apples warm and enjoy the comforting flavors of autumn in each bite.
Coconut Milk Chia Pudding:
Ingredients:
1 can (14 oz) coconut milk (full-fat)
1/4 cup chia seeds
2 tablespoons honey or maple syrup
1 teaspoon vanilla extract
Fresh berries for topping
Instructions:
In a mixing bowl, whisk together the coconut milk, chia seeds, honey (or maple syrup), and vanilla extract until well combined.
Let the mixture sit for 5 minutes to allow the chia seeds to absorb the liquid.
Whisk the mixture again to break up any clumps, then cover and refrigerate for at least 2 hours or overnight.
Once the chia pudding has thickened to your desired consistency, spoon it into serving bowls or glasses.
Top with fresh berries or your favorite fruit for a burst of flavor and added nutritional benefits.
Enjoy the creamy and luscious coconut milk chia pudding as a delightful and nutritious gluten-free dessert.
Gluten-Free Ginger Molasses Cookies:
Ingredients:
2 cups gluten-free all-purpose flour
1/2 cup coconut oil, softened
1/4 cup molasses
1/4 cup honey or maple syrup
1 large egg
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
A pinch of salt
Instructions:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, whisk together the softened coconut oil, molasses, honey (or maple syrup), and egg until well combined.
In a separate bowl, mix the gluten-free all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and a pinch of salt.
Gradually add the dry ingredients to the wet ingredients and mix until a smooth cookie dough forms.
Roll the cookie dough into small balls and place them on the prepared baking sheet.
Use a fork to gently flatten each cookie, creating a crisscross pattern on the top.
Bake in the preheated oven for 10-12 minutes or until the cookies are lightly browned around the edges.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These gluten-free ginger molasses cookies offer a perfect balance of sweetness and spiciness, making them a delightful treat for Metal season.
These five gluten-free dessert recipes embody the essence of Metal season, offering nourishing and harmonizing options for those with dietary restrictions. From comforting baked pear crisp to delectable ginger molasses cookies, each dessert is a delightful way to indulge in the flavors of autumn while supporting the Lung Metal and Large Intestine Metal. So, as you embrace the essence of Metal season, savor these soulful treats and let the nourishing energy of the season resonate within your body and spirit. Enjoy the beauty of autumn and the delectable flavors of these gluten-free desserts throughout this transformative time of year.