8 Gluten Free Recipes For EASTER {The Gluten Free Collective}

 
This month the theme for the Gluten Free Collective is…

EASTER! Lemon & Coconut were popular ingredients this round, and we even have a brand new recipe to debut!

 

Purple Potato and Leek Gratin | Stephanie @ Steph in Thyme
Creamy Purple Potato & Leak Gratin | Stephanie @ Steph in Thyme

 

Lemon Blueberry Scones | Jessica @ Gluten Free Jess
Lemon Blueberry Scones | Jessica @ Gluten Free Jess

 

Creamy Dairy Free Mashed Potatoes | Sherri @ Watch Eat Learn
Creamy Dairy Free Mashed Potatoes | Sherri @ Watch Learn Eat

 

Healthy Homemade Peanut Butter Easter Eggs | Kristy @ Southern In Law
Healthy Homemade Peanut Butter Easter Eggs | Kristy @ Southern In Law

 

Coconut Turned Marzipan Bon Bons | Karen @ Harmony Kitchen
Coconut Turned Marzipan Bon Bons | Karen @ Harmony Kitchen

 

Lemon Blueberry Bundt Cake | Kate @ Discover. Create. Live
Lemon Blueberry Bundt Cake | Kate @ Discover. Create. Live

 

Peanut Butter Coconut Milkshake | Adrienne @ Gluten Free Preppers
Peanut Butter Coconut Milkshake | Adrienne @ Gluten Free Preppers

 

No Bake Lemon Pie | Kim @ The Coconut Diaries
No Bake Lemon Pie | Kim @ The Coconut Diaries
No Bake Lemon Pie
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3154 calories
385 g
0 g
187 g
44 g
129 g
1237 g
104 g
261 g
0 g
46 g
Nutrition Facts
Serving Size
1237g
Amount Per Serving
Calories 3154
Calories from Fat 1565
% Daily Value *
Total Fat 187g
287%
Saturated Fat 129g
643%
Trans Fat 0g
Polyunsaturated Fat 11g
Monounsaturated Fat 35g
Cholesterol 0mg
0%
Sodium 104mg
4%
Total Carbohydrates 385g
128%
Dietary Fiber 37g
149%
Sugars 261g
Protein 44g
Vitamin A
8%
Vitamin C
183%
Calcium
42%
Iron
163%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Pie Crust
  1. 240 g pitted dates
  2. 60 g gluten-free oats (3/4 cup)
  3. 6 TBSP unsweetened shredded coconut
  4. 3-4 TBSP water
Lemon Filling
  1. ¾ cup raw cashews
  2. Zest of 2 lemons
  3. Juice from 2 lemons
  4. ¼ cup maple syrup
  5. 1 TBSP coconut oil
  6. 1/8 tsp turmeric (Optional, for color)
  7. 1/3 cup canned full-fat coconut milk (chilled in the fridge overnight)
Whipped Topping
  1. 1 whole can full-fat coconut milk (chilled in the fridge overnight)
  2. ½ cup powdered sugar (Optional)
Instructions
  1. To prepare the crust, blend the dates, oats, and coconut into small bits. Once everything is blended finely, add 3-4 TBSP water to make the mixture hold together while still being malleable. Press the pie crust into a full-sized pie pan, completely covering the base and edges. *It’s easiest to use your hands to press this in.
  2. For the lemon filling, soak the raw cashews in water overnight, OR boil them in water for 5-10 minutes until soft. Strain, and blend the cashews with the remaining ingredients except for the coconut milk. Transfer the mixture to a saucepan and add 1/3 cup canned coconut milk. *When you open the can of chilled coconut milk, you want to only use the firm white part on top and discard any of the liquid.
  3. Heat the mixture in the saucepan, continuously stirring until the coconut milk is melted and incorporated. Pour your lemon filling on top of the pie crust. Place the pie in the fridge to cool while you make the whipped topping.
  4. To make the whipped topping, grab the other can of chilled coconut milk. Again, discard liquid and only use the firm white portion. Transfer to a bowl with the powdered sugar. *The sugar is optional, but it helps the topping become fluffier and more whipped.
  5. Use a hand beater to whip together the coconut milk and sugar, blending for 2-3 minutes until fluffy. Evenly spread on top of the chilled pie. Slice into 8 pieces and enjoy immediately, OR chill in the fridge for at least an hour before serving. *The filling becomes thicker and extremely pleasant after being chilled. Best when chilled. Store extras in the fridge up to a week.
Notes
  1. Nutritional Information for 1 slice
  2. 400 calories; 22 g fat, 46 g carbs (4 g fiber, 32 g sugar), 5 g protein
beta
calories
3154
fat
187g
protein
44g
carbs
385g
more
Discover. Create. Live. http://www.discovercreatelive.com/

 
 
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8 Gluten Free Easter Recipes Tall

 
 
Let us know: What are some of your favorite recipes around the Easter season??
 
Want to know more about the Collective or becoming a member? Find out {HERE}!

Kate Alyse

Kate Alyse

Kate is a proud mama to four amazing little sweeties {through birth + adoption} and wife to the best husband a girl could ask for! She considers herself blessed to be able to stay home with the kids, and is just starting to get into the world of homeschooling. In her "spare-time" she enjoys sharing many of the projects, stories, and gluten-free recipes that are a part of their every day lives!
  • http://www.southerninlaw.com/ Kristy @ Southern In-Law

    All of these recipes look SO good! Yay chocolate!!

    Thanks for your hard work in rounding them up and putting the post together! <3 xoxo

    • http://www.discovercreatelive.com/ Kate @ DCL

      My pleasure <3 And yes, they all look so amazing!

  • https://superfitbabe.wordpress.com/ Cassie

    Pbeechie is absolutely magical! That no bake lemon pie looks amazing. And that blueberry bundt cake? MMM MMM GOOD.

  • Adrienne Z. Milligan

    Thank you for sharing my Peanut Butter Coconut Milkshake recipe! I’m looking forward to your next collective post. 🙂 ~Adrienne

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