25+ Healthy Easter Gluten-Free Baking Recipes for Every Occasion

Easter is a time for celebration, family gatherings, and, of course, delicious food.

If you’re following a gluten-free diet, you may find it challenging to find desserts and baked goods that fit the bill.

However, with the right recipes, you can create mouthwatering treats that everyone—whether gluten-free or not—will love.

From fluffy scones and rich tarts to sweet macaroons and Easter-themed cakes, there’s no shortage of gluten-free baked goods to enjoy this holiday season.

In this article, we’ve compiled 25+ Easter gluten-free baking recipes that are perfect for your springtime festivities.

Whether you’re looking for brunch ideas, desserts, or light snacks, these gluten-free Easter treats will add a sweet touch to your celebration.

Get ready to bake and indulge in these festive, delicious, and allergy-friendly options!

25+ Healthy Easter Gluten-Free Baking Recipes for Every Occasion

Easter is the perfect opportunity to get creative in the kitchen, and these 25+ gluten-free baking recipes make it easy to enjoy a variety of festive treats without sacrificing flavor or texture.

Whether you’re hosting a brunch, attending a potluck, or just enjoying a quiet family celebration, these gluten-free goodies are sure to impress your guests.

From bright, citrusy scones to indulgent chocolate tarts and crunchy coconut macaroons, there’s something for everyone to enjoy.

So, gather your ingredients, preheat the oven, and get ready to celebrate Easter with these mouthwatering gluten-free baked goods!

Gluten-Free Carrot Cake with Cream Cheese Frosting

Carrot cake is a classic Easter dessert, and this gluten-free version doesn’t disappoint. It’s moist, spiced to perfection, and topped with a luscious cream cheese frosting, making it the perfect centerpiece for your holiday table.

Ingredients:

For the Cake:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp salt
• ¾ cup vegetable oil
• 1 cup granulated sugar
• ½ cup brown sugar
• 3 large eggs
• 2 tsp vanilla extract
• 2 cups grated carrots
• ½ cup crushed pineapple, drained
• ½ cup chopped walnuts or pecans (optional)

For the Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Combine Wet Ingredients: In a large bowl, beat together oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
4. Add Carrots and Pineapple: Fold in grated carrots and pineapple (and nuts, if using).
5. Combine: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Bake: Divide batter evenly between the prepared pans and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool completely before frosting.
7. Prepare Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until fluffy.
8. Assemble: Spread frosting between the cake layers and over the top and sides.

This gluten-free carrot cake is a showstopper that will impress everyone, regardless of dietary preferences. The balance of sweet and spice, combined with the creamy frosting, creates a dessert that embodies Easter tradition with a modern twist.

Gluten-Free Lemon Blueberry Muffins

These gluten-free lemon blueberry muffins are light, zesty, and bursting with fresh flavors. They’re perfect for an Easter brunch or as a snack to accompany a hot cup of coffee.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup unsweetened applesauce
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• Zest of 1 lemon
• ½ cup buttermilk (or dairy-free alternative)
• 1 ½ cups fresh blueberries

Instructions:

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
2. Mix Dry Ingredients: In a large bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: In another bowl, whisk sugar, eggs, applesauce, oil, vanilla, and lemon zest until smooth.
4. Incorporate Dry to Wet: Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, until just combined. Do not overmix.
5. Fold in Blueberries: Gently fold in blueberries.
6. Bake: Divide batter evenly among the muffin cups. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean. Let muffins cool before serving.

These muffins are a delightful addition to your Easter spread, offering a refreshing burst of citrus paired with juicy blueberries. Their soft texture and gluten-free appeal make them a favorite for all ages.

Gluten-Free Hot Cross Buns

No Easter is complete without hot cross buns, and this gluten-free version ensures everyone can partake in the tradition. Warm spices, dried fruit, and a signature cross make these buns a must-have.

Ingredients:

• 3 cups gluten-free bread flour
• 1 tsp xanthan gum (if not included in your flour mix)
• 2 tsp instant yeast
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp allspice
• ¼ cup granulated sugar
• 1 cup warm milk (or dairy-free alternative)
• 1 large egg
• ¼ cup unsalted butter, melted (or dairy-free alternative)
• ½ cup raisins or currants

For the Cross and Glaze:

• ¼ cup gluten-free flour + 3 tbsp water (for the cross)
• 2 tbsp apricot jam (for the glaze)

Instructions:

1. Prepare Dough: In a large bowl, combine flour, xanthan gum, yeast, salt, cinnamon, allspice, and sugar. Mix in warm milk, egg, and melted butter. Stir until a sticky dough forms.
2. Add Raisins: Fold in raisins or currants. Cover and let dough rise for 1 hour in a warm spot.
3. Shape Buns: Divide dough into 12 equal portions. Roll into balls and place on a greased baking tray. Cover and let rise for another 30 minutes.
4. Create Crosses: Mix flour and water to form a paste. Pipe crosses onto the buns.
5. Bake: Preheat oven to 375°F (190°C). Bake buns for 20–25 minutes or until golden brown.
6. Glaze: Heat apricot jam and brush over the buns while warm.

These gluten-free hot cross buns retain the cherished flavors and textures of the classic recipe. Perfect for Easter morning, they bring a comforting touch of tradition to your table while catering to gluten-free needs.

Gluten-Free Chocolate Hazelnut Tart

This decadent chocolate hazelnut tart is the perfect Easter dessert for chocolate lovers. With a crisp gluten-free crust, creamy chocolate filling, and a delightful hazelnut topping, it’s a rich and indulgent treat.

Ingredients:

For the Crust:

• 1 ½ cups gluten-free all-purpose flour
• 1/4 cup cocoa powder
• 1/3 cup powdered sugar
• 1/2 tsp salt
• ½ cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2 tbsp cold water

For the Filling:

• 1 cup heavy cream (or coconut cream for dairy-free)
• 8 oz dark chocolate, chopped
• 2 tbsp honey or maple syrup
• 1 tsp vanilla extract

For the Topping:

• 1/2 cup toasted hazelnuts, roughly chopped
• 2 tbsp chocolate shavings (optional)

Instructions:

1. Prepare the Crust: Preheat your oven to 350°F (175°C). In a food processor, combine gluten-free flour, cocoa powder, powdered sugar, and salt. Add butter and pulse until mixture resembles coarse crumbs. Add egg yolk and cold water, then pulse until dough comes together. Press the dough into the bottom and sides of a tart pan. Bake for 15–18 minutes. Let it cool completely.
2. Make the Filling: Heat the cream in a saucepan over medium heat until simmering. Pour it over the chopped chocolate in a bowl and stir until smooth. Add honey and vanilla, mixing until combined.
3. Assemble the Tart: Pour the chocolate filling into the cooled crust and smooth the top. Refrigerate for at least 3 hours to set.
4. Top the Tart: Sprinkle with chopped hazelnuts and optional chocolate shavings before serving.

This chocolate hazelnut tart is a showstopper for your Easter feast. The combination of rich chocolate and crunchy hazelnuts is a match made in dessert heaven. Gluten-free and utterly indulgent, it’s a guaranteed crowd-pleaser for both gluten-free and non-gluten-free guests.

Gluten-Free Almond Flour Pancakes

These light and fluffy almond flour pancakes are perfect for a gluten-free Easter brunch. They’re slightly nutty, naturally sweetened, and can be topped with your favorite fruits and syrup for a delicious start to the day.

Ingredients:

• 2 cups almond flour
• 2 large eggs
• 1/4 cup almond milk (or any milk alternative)
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tbsp melted butter or coconut oil (for cooking)

Instructions:

1. Mix Dry Ingredients: In a large bowl, combine almond flour, baking soda, and salt.
2. Mix Wet Ingredients: In a separate bowl, whisk together eggs, almond milk, maple syrup, and vanilla extract.
3. Combine and Rest: Add the wet ingredients to the dry ingredients and mix until smooth. Let the batter rest for 5-10 minutes to thicken.
4. Cook Pancakes: Heat a skillet or griddle over medium heat and add melted butter or coconut oil. Pour 1/4 cup of batter onto the pan for each pancake. Cook for 2-3 minutes on each side until golden brown.
5. Serve: Stack the pancakes and top with fresh berries, a drizzle of maple syrup, or whipped cream.

These almond flour pancakes are a healthier alternative to traditional pancakes, with a rich, nutty flavor that pairs beautifully with maple syrup. They’re easy to make, gluten-free, and sure to be a hit at your Easter brunch. Plus, they’re versatile, allowing you to top them with whatever seasonal fruit you love.

Gluten-Free Raspberry Coconut Bars

These raspberry coconut bars are sweet, tangy, and have a delightful coconut crunch that makes them a perfect spring treat. With a shortbread-like base and a creamy coconut topping, they are as pretty as they are tasty.

Ingredients:

For the Base:

• 1 ½ cups gluten-free all-purpose flour
• 1/3 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 tsp vanilla extract

For the Topping:

• 1 ½ cups shredded coconut
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1 cup fresh raspberries
• 2 tbsp cornstarch

Instructions:

1. Prepare the Base: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or line it with parchment paper. In a bowl, combine gluten-free flour, sugar, and salt. Add softened butter and vanilla, mixing until dough forms. Press the dough into the bottom of the baking dish. Bake for 12–15 minutes until lightly golden.
2. Prepare the Topping: In a separate bowl, whisk eggs, honey, and cornstarch until smooth. Fold in shredded coconut. Gently fold in raspberries, being careful not to crush them.
3. Assemble and Bake: Pour the raspberry-coconut mixture over the baked crust. Bake for an additional 20-25 minutes, or until the topping is set and golden brown.
4. Cool and Slice: Let the bars cool completely before slicing into squares.

These gluten-free raspberry coconut bars are a delightful combination of flavors and textures. The creamy coconut topping balances perfectly with the tartness of the raspberries, making them an ideal sweet treat for Easter. Their beautiful appearance and refreshing taste make them an elegant addition to your holiday spread.

Gluten-Free Lemon Meringue Pie

A classic Easter dessert, lemon meringue pie is fresh, zesty, and a hit at any gathering. This gluten-free version has a crisp, buttery crust and a tangy lemon filling topped with a light, fluffy meringue. It’s a perfect way to brighten up your Easter spread.

Ingredients:

For the Crust:

• 1 ½ cups gluten-free all-purpose flour
• 1/4 cup powdered sugar
• 1/2 tsp salt
• ½ cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2 tbsp ice water

For the Lemon Filling:

• 1 ½ cups granulated sugar
• 1/4 cup cornstarch
• 1/8 tsp salt
• 1 ½ cups water
• 4 large egg yolks, beaten
• 1/2 cup freshly squeezed lemon juice
• 2 tbsp unsalted butter
• 1 tsp lemon zest

For the Meringue:

• 4 large egg whites
• 1/4 tsp cream of tartar
• 1/2 cup granulated sugar

Instructions:

1. Prepare the Crust: Preheat the oven to 350°F (175°C). In a food processor, combine gluten-free flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add egg yolk and ice water, pulsing until the dough forms. Press the dough into a pie dish and bake for 12-15 minutes until lightly golden. Let cool.
2. Make the Lemon Filling: In a saucepan, whisk together sugar, cornstarch, and salt. Gradually add water and cook over medium heat, stirring constantly, until it thickens. Remove from heat and whisk in the egg yolks, lemon juice, butter, and lemon zest. Return the mixture to the heat and cook for an additional 2-3 minutes until thickened. Pour the filling into the cooled crust.
3. Prepare the Meringue: In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff peaks form. Spread the meringue over the lemon filling, ensuring it touches the edges of the crust.
4. Bake the Pie: Bake the pie at 350°F (175°C) for 10-12 minutes, or until the meringue is golden brown. Allow the pie to cool completely before serving.

This gluten-free lemon meringue pie is a beautiful, refreshing dessert for your Easter table. The combination of tangy lemon filling, buttery crust, and sweet meringue creates a perfect balance of flavors. It’s a guaranteed crowd-pleaser that everyone, gluten-free or not, will love.

Gluten-Free Cinnamon Rolls

Cinnamon rolls are a beloved breakfast treat, and these gluten-free versions are soft, gooey, and packed with the perfect amount of cinnamon and sugar. They’re perfect for Easter morning or any time you want a sweet, indulgent start to your day.

Ingredients:

For the Dough:

• 2 ½ cups gluten-free all-purpose flour
• 2 tsp instant yeast
• 1/4 cup granulated sugar
• 1 tsp salt
• 2/3 cup warm milk (or dairy-free milk)
• 2 large eggs
• 4 tbsp unsalted butter, melted
• 1 tsp vanilla extract

For the Filling:

• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 2 tbsp ground cinnamon
• 1/2 tsp ground nutmeg

For the Icing:

• 1 cup powdered sugar
• 2 tbsp milk (or dairy-free milk)
• 1 tsp vanilla extract

Instructions:

1. Prepare the Dough: In a large bowl, combine gluten-free flour, yeast, sugar, and salt. Add warm milk, eggs, melted butter, and vanilla extract. Mix until the dough comes together. Knead for about 5 minutes until smooth. Cover and let rise for 1 hour or until doubled in size.
2. Make the Filling: In a small bowl, mix together softened butter, brown sugar, cinnamon, and nutmeg until smooth.
3. Roll the Dough: Once the dough has risen, roll it out on a floured surface into a rectangle about 12×18 inches. Spread the cinnamon filling evenly over the dough, leaving a small border around the edges. Roll up the dough tightly and cut into 12 equal slices.
4. Bake the Rolls: Preheat your oven to 350°F (175°C). Place the rolls in a greased baking dish and let them rise for 30 minutes. Bake for 20-25 minutes or until golden brown and cooked through.
5. Make the Icing: While the rolls are baking, whisk together powdered sugar, milk, and vanilla extract to make the icing.
6. Finish the Rolls: Once the rolls are baked and cooled slightly, drizzle the icing over the top and serve warm.

These gluten-free cinnamon rolls are soft, gooey, and full of cinnamon goodness. The sweet icing adds the perfect finishing touch, making them the ideal Easter breakfast treat. Whether you’re enjoying them with your family or serving them at brunch, they’re sure to become a favorite.

Gluten-Free Coconut Macaroons

Coconut macaroons are a simple yet satisfying treat, and they’re naturally gluten-free! These macaroons are chewy on the inside, slightly crisp on the outside, and filled with a rich coconut flavor. They’re perfect for Easter celebrations or any occasion.

Ingredients:

• 4 large egg whites
• 1 ½ cups shredded unsweetened coconut
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp honey or maple syrup (optional, for extra sweetness)

Instructions:

1. Preheat and Prep: Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. Make the Batter: In a large mixing bowl, beat the egg whites and salt until stiff peaks form. Gently fold in the shredded coconut, sugar, vanilla extract, and honey or maple syrup (if using).
3. Shape the Macaroons: Using a spoon or cookie scoop, form small mounds of the coconut mixture and place them on the prepared baking sheet.
4. Bake: Bake for 15-18 minutes, or until the macaroons are golden brown on the edges. Allow them to cool completely before serving.

These gluten-free coconut macaroons are a light and sweet way to end your Easter meal. With their chewy texture and rich coconut flavor, they’re a delightful treat that everyone can enjoy. Easy to make and perfect for sharing, these macaroons are a great addition to your holiday dessert spread.

Gluten-Free Carrot Cake with Cream Cheese Frosting

Carrot cake is a classic Easter dessert, and this gluten-free version is just as delicious as the traditional one. With moist layers of spiced cake, sweetened with carrots and a rich cream cheese frosting, it’s the perfect showstopper for your holiday table.

Ingredients:

For the Cake:

• 2 cups gluten-free all-purpose flour
• 2 tsp baking powder
• 1 ½ tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 tsp salt
• 4 large eggs
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 cup vegetable oil
• 2 tsp vanilla extract
• 2 cups grated carrots
• 1/2 cup chopped walnuts (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tsp vanilla extract
• 1-2 tbsp milk (if needed to adjust consistency)

Instructions:

1. Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together gluten-free flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
2. Make the Batter: In a large bowl, beat the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth. Gradually add the dry ingredients, mixing until combined. Stir in the grated carrots and walnuts (if using).
3. Bake the Cake: Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
4. Prepare the Frosting: In a medium bowl, beat together softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, one cup at a time, beating until fluffy. Add vanilla extract and, if necessary, milk to achieve the desired consistency.
5. Assemble the Cake: Once the cakes are completely cooled, spread a layer of frosting on top of the first cake layer. Place the second layer on top and frost the top and sides of the entire cake. Garnish with extra chopped walnuts, if desired.

This gluten-free carrot cake is an absolute crowd-pleaser that will elevate your Easter celebration. The combination of the moist, spiced cake and the creamy, tangy frosting makes every bite pure bliss. It’s a classic dessert made gluten-free without sacrificing flavor, making it the perfect treat to share with loved ones.

Gluten-Free Hot Cross Buns

Hot cross buns are a traditional Easter treat, and this gluten-free recipe offers a soft, fluffy texture with just the right amount of spice. Topped with a cross, these buns are perfect for an Easter breakfast or as an afternoon snack.

Ingredients:

For the Dough:

• 2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1/4 cup sugar
• 1 ½ tsp instant yeast
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1/2 cup warm milk (or dairy-free milk)
• 3 large eggs, divided
• 1/4 cup melted butter (or dairy-free butter)
• 1 tsp vanilla extract
• 1/2 cup currants or raisins (optional)

For the Cross:

• 1/4 cup gluten-free flour
• 2-3 tbsp water
• 1 tbsp sugar (optional, for extra sweetness)

Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the gluten-free flour, almond flour, sugar, yeast, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the warm milk, 2 eggs, melted butter, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing to form a soft dough. Stir in currants or raisins if using.
2. Let the Dough Rise: Cover the dough with a clean kitchen towel and let it rise for 1 hour, or until doubled in size.
3. Shape the Buns: Once the dough has risen, punch it down and divide it into 12 equal portions. Roll each portion into a ball and place them on a baking sheet lined with parchment paper. Cover and let the buns rise for another 30 minutes.
4. Make the Cross: In a small bowl, combine the gluten-free flour and water to make a thick paste. Use a piping bag or a plastic sandwich bag with the tip cut off to pipe a cross over each bun.
5. Bake the Buns: Preheat the oven to 375°F (190°C). Brush the buns with the remaining beaten egg. Bake for 15-20 minutes, or until the buns are golden brown. Let them cool slightly before glazing.
6. Glaze (Optional): For a sweet finish, mix sugar with a little water and brush over the top of the buns once they are out of the oven.

These gluten-free hot cross buns are a delightful addition to your Easter celebration. Soft and fluffy, they have just the right touch of spice and sweetness, topped with a beautiful cross for a festive look. Enjoy them warm, straight from the oven, or toasted with a bit of butter for an extra treat.

Gluten-Free Easter Sugar Cookies

Sugar cookies are a favorite holiday treat, and these gluten-free Easter sugar cookies are a perfect way to celebrate the season. With vibrant sprinkles and a simple, sweet flavor, these cookies are easy to make and perfect for decorating.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 ½ tsp vanilla extract
• 1 tsp almond extract (optional)
• Colorful sprinkles or edible decorations

Instructions:

1. Prepare the Dough: Preheat the oven to 350°F (175°C). In a medium bowl, whisk together gluten-free flour, baking soda, and salt. In a large bowl, beat the butter and sugar together until light and fluffy. Add the egg, vanilla extract, and almond extract (if using) and mix well. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
2. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to make it easier to roll out.
3. Shape the Cookies: Roll the dough out on a lightly floured surface to about ¼-inch thick. Use cookie cutters to cut out festive shapes like Easter eggs, bunnies, or flowers. Place the cookies on a baking sheet lined with parchment paper.
4. Bake the Cookies: Bake for 8-10 minutes or until the edges are golden brown. Let the cookies cool completely before decorating.
5. Decorate: Once the cookies are cooled, decorate them with colorful sprinkles or your favorite icing to create fun Easter designs.

These gluten-free Easter sugar cookies are simple yet delicious. Their soft texture and festive appearance make them perfect for Easter egg hunts, family gatherings, or as a fun activity for kids. Whether decorated with colorful icing or enjoyed plain, they’ll be a hit at your celebration.

Gluten-Free Lemon Blueberry Scones

These gluten-free lemon blueberry scones are light, fluffy, and bursting with bright citrus flavor and sweet blueberries. They are perfect for Easter brunch or as a light dessert to accompany your afternoon tea.

Ingredients:

For the Scones:

• 2 cups gluten-free all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 2/3 cup milk (dairy or dairy-free)
• 1 large egg
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1 cup fresh blueberries (or frozen, thawed)

For the Glaze:

• 1/2 cup powdered sugar
• 1 tbsp lemon juice

Instructions:

1. Prepare the Scone Dough: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, combine the gluten-free flour, sugar, baking powder, and salt. Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs.
2. Mix Wet Ingredients: In a small bowl, whisk together the milk, egg, lemon zest, and vanilla extract. Add the wet ingredients to the dry ingredients and stir gently until combined. Be careful not to overwork the dough.
3. Add Blueberries: Gently fold the blueberries into the dough, being cautious not to break them apart too much.
4. Shape the Scones: Turn the dough out onto a lightly floured surface and shape it into an 8-inch disk. Cut the dough into 8 wedges and place them on the prepared baking sheet.
5. Bake: Bake for 18-22 minutes or until the scones are lightly golden on top. Remove from the oven and let cool slightly.
6. Make the Glaze: In a small bowl, mix together powdered sugar and lemon juice to create a glaze. Drizzle the glaze over the warm scones before serving.

Conclusion:

These gluten-free lemon blueberry scones are a perfect blend of sweetness and tartness, with a light and flaky texture. The fresh blueberries and zesty lemon bring a refreshing brightness that’s ideal for springtime. Serve them warm with a cup of tea or coffee, and they’ll quickly become a favorite Easter treat.

Gluten-Free Chocolate Hazelnut Tart

This gluten-free chocolate hazelnut tart combines the rich flavors of chocolate and hazelnuts in a decadent dessert. With a gluten-free almond crust and smooth, velvety chocolate ganache filling, it’s the perfect way to end your Easter feast.

Ingredients:

For the Crust:

• 1 ½ cups almond flour
• 2 tbsp cocoa powder
• 1/4 cup coconut flour
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil
• 1/4 tsp salt

For the Filling:

• 1 ½ cups heavy cream (or coconut cream for dairy-free)
• 8 oz dark chocolate (at least 70% cocoa), chopped
• 2 tbsp butter or dairy-free butter
• 1/4 cup chopped hazelnuts (plus extra for garnish)
• 1 tsp vanilla extract

Instructions:

1. Make the Crust: Preheat your oven to 350°F (175°C). In a bowl, combine almond flour, cocoa powder, coconut flour, maple syrup, melted coconut oil, and salt. Stir until the mixture is well combined. Press the mixture into the bottom of a tart pan, ensuring the crust is even and compact.
2. Bake the Crust: Bake the crust for 10-12 minutes, or until it’s slightly golden. Let it cool completely before filling.
3. Prepare the Filling: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate. Stir until smooth and the chocolate is fully melted. Add the butter and vanilla extract, stirring until combined.
4. Assemble the Tart: Pour the chocolate filling into the cooled crust. Sprinkle with chopped hazelnuts. Refrigerate the tart for at least 2 hours, or until the filling has set.
5. Serve: Garnish with extra hazelnuts before serving. Slice and enjoy!

Conclusion:

This rich and indulgent gluten-free chocolate hazelnut tart is a true showstopper. The combination of the nutty crust, creamy chocolate filling, and crunchy hazelnuts is absolutely irresistible. It’s a perfect dessert to serve at your Easter gathering, especially for chocolate lovers. Enjoy the decadent flavors and impress your guests with this sophisticated treat.

Gluten-Free Coconut Macaroons

These simple, yet delightful gluten-free coconut macaroons are a perfect Easter treat. Crispy on the outside and soft and chewy on the inside, they are naturally gluten-free and can easily be customized with chocolate drizzles for an extra festive touch.

Ingredients:

• 3 cups sweetened shredded coconut
• 1/2 cup granulated sugar
• 2 large egg whites
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup dark chocolate chips (optional, for drizzling)

Instructions:

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. Mix the Ingredients: In a large bowl, combine the shredded coconut, sugar, egg whites, vanilla extract, and salt. Stir until everything is well mixed.
3. Shape the Macaroons: Using a tablespoon or a cookie scoop, drop spoonfuls of the mixture onto the prepared baking sheet. Gently shape them into small mounds with your hands.
4. Bake: Bake for 15-18 minutes, or until the macaroons are golden brown on top. Remove from the oven and let them cool completely on the baking sheet.
5. Optional Chocolate Drizzle: If desired, melt the chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each interval. Once melted, drizzle the chocolate over the cooled macaroons.

These gluten-free coconut macaroons are easy to make and absolutely delicious. The combination of coconut’s chewy texture and a lightly crispy exterior is a perfect balance. Adding a drizzle of chocolate elevates them to a festive level, making them an ideal treat for your Easter celebrations. Their simplicity and delightful flavor will make them a favorite among your guests.

Note: More recipes are coming soon!