 There are many wonderful things about this delicious gluten-free chocolate tart. Enjoy a crunchy tart with nutritious whole grains and a rich, creamy chocolate filling. You may add nutritious walnuts as per the below recipe, or enjoy the treat without nuts and top it with raspberries or seasonal fruits, such as cranberries. You can also add a little bit of whipped cream. The tart can be baked dairy-free by simply replacing Greek yogurt with Toffuti Cream Cheese. A small serving of this delight will go a long way to satisfy any chocolate craving.
The below recipe is based on using unsweetened cocoa powder and semi-sweet chocolate chips. If you treasure the flavor of dark chocolate and related health benefits, use dark chocolate with at least 70% cacao.
We leave it up to you whether you want to just add the chocolate chips with the tart for a little of extra crunch or whether you prefer melting them before adding them to the chocolaty filing.
Prep Time: 15 minutes
 This lovely gluten-free apple tart is an enticing combination of a crunchy crust with nutritious whole grains and a creamy filling topped with cinnamon spiced apples and sweet raisins. To keep your calories and fat content in check we propose using olive oil for the crust and 0 fat Greek Yogurt for the creamy filling. For a dairy-free version, simply replace yogurt with Tofutti Cream Cheese. Raisons add a little bit of extra sweetness and fiber, but are optional. You may also use pears instead of apples or sprinkle the tart with almond slices before baking.
The tart is delicious warm from the oven. It also freezes well and makes a delightful dessert for every occasion.
A wholesome crunchy gluten-free tart with the smoothness of delightful Mascarpone, vegan Tofutti, or Greek Yogurt, and the freshness of blueberries. For those of you who have never enjoyed the flavor of Mascarpone, it is a deliciously rich, soft, spreadable Italian cheese product. Many elegant Italian desserts use Mascarpone as an ingredient. It is a delight to use for special occasions.
 For a lower fat alternative, you can replace Mascarpone with Greek Yogurt with 0% fat. This will produce a delicious low fat blueberry cheesecake tart. If 24 mini tarts are baked with this option, you will have a delicious treat with absolutely zero cholesterol and only 1 gram of saturated fat per serving!
Depending on the season, you may enjoy including other fresh fruits. We have mixed blueberries and peaches as well as blueberry and apricots. Blueberries and apricots make a picturesque color combination.
 Are you ready for fall or thinking about the holidays? Do you want to serve your family and friends a gluten-free tart that is a wonderful, delicious source of vitamin A, a bit healthier, and a true delight? Consider Marion's healthier version of a cream cheese pumpkin chocolate chip tart. This is an easy to bake wholesome crunchy tart with the smoothness of 0 fat Greek yogurt and canned or freshly baked butternut squash or pumpkin. Don't forget the chocolate chips! Wow, picture 3 wonderful flavors mingling into one great new delight.
A dairy-free option is available. For the dairy-free version, use dairy-free chocolate chips and Tofutti cream cheese instead of yogurt. Marion is working hard in the test kitchen and will have a vegan option available soon.
 Enjoy the fall aromas of a delicious gluten-free dairy-free pumpkin pie. This recipe is super easy and only takes 15 minutes of prep time if you use Libby's Easy Pumpkin Pie Mix ®, which is already seasoned and sweetened.
Dairy Alternative: If you eat butter, you can easily replace olive oil with 7 tablespoons of butter or margarine. You can also mix your canned pumpkin with condensed milk as some conventional recipes propose to do.
Vegan: We are hard at work on a vegan alternative.
 This pumpkin pie tastes so delicious that your guests won't believe it is gluten-free and dairy-free. For this recipe you may use canned, unsweetened, not yet flavored pumpkin or prepare your own homemade version.
We love using freshly baked butternut squash or pumpkin, which has a fresh, light taste and a bit of a roasted flavor. Also, you are in control to decide how much sweetener and what sweetener and spice to add. It will take a little bit more time to prepare the recipe on the first occasion, but if you choose a medium or larger size squash or pumpkin, you are likely to have 1-2 portions remaining. You can freeze these wonderful leftovers to have handy for your next baking session.
When using fresh pumpkin or butternut squash: Preheat the oven to 400 degrees F. Cut washed squash in half, place cut side down on a cookie sheet (seeds intact) and bake for 40-50 minutes, or until the flesh is soft; set aside to cool. When cool enough to handle, scoop out the seeds and discard, and scoop the pulp out of the skins. Mix pulp in a food processor or mixer. Measure and save 2 ½ cups to use in this recipe. Freeze the remainder for future baking.
 This is a wonderful recipe that can be enjoyed as a muffin or as mealtime bread. It can tickle your nose with the enjoyable aroma of cranberries, walnuts and a hint of orange. It is a year round recipe which is particularly attractive during fall and winter when tasty and nutritious fresh cranberries are plentiful. This is a very nice recipe that makes the perfect treat to serve for Thanksgiving or a holiday dinner!
The following recipe is dairy-free and can also be prepared vegan (see information at the end of the recipe). The recipe and the analysis include walnuts. If there is a problem with an allergy or other special need, the recipe will work if you leave the walnuts out. To achieve the hint of delicious orange flavor Marion suggests using 1 teaspoon of freshly ground orange zest and/or 1 teaspoon of natural orange flavor. This treat bakes into colorful cranberry bread or delightfully attractive muffins. Make sure to reserve a few of the cranberries for decoration.
 What a wonderful delicious treat for breakfast, brunch, or as a snack anytime during the day! This quick and easy recipe has traditional flavors of cinnamon and raisins that will be enjoyed by the entire family. This treat is dairy-free, yeast-free, and can be made vegan by using an egg substitute. Feel free to add 2 tablespoons of ground flax seeds. For a moister treat especially when including ground flax seeds, add 3 tablespoons of unsweetened apple sauce. We suggest using non-fat Greek yogurt, but other yogurt will work as well.
Use this recipe to make muffins or bread. Enjoy the freshly baked moist treat for breakfast. Prepare it in the morning or the night before. It also freezes well.
Can you use Marion's Cookie and Muffin Mix to make carrot cake muffins? That's what a friend of mine wanted to know, and he brought me his favorite carrot cake recipe. He doesn't need to follow a gluten-free diet, but he does love desserts and has become interested in limiting the sugar and salt in his diet. He also wanted to find a delicious way to eat more of the "good stuff" -- like whole grain, walnuts, and carrots. So, was there a way to make that yummy carrot recipe healthier and lower in calories by substituting my Cookie and Muffin Mix for some of the ingredients?
This "favorite" recipe was a little unusual and I admit I was a little skeptical, but also intrigued. We were both amazed with the scrumptious results. Now, I must say that given all the carrots, walnuts and raisins we added, these muffins are not as light and fluffy as other muffins made with my Cookie and Muffin Mix. Still, topped with that little bit of tasty cream cheese frosting, they looked lovely, smelled wonderful and, as my friend with the sweet tooth noted, he did not even miss the extra sugar.
The above recipe is delicious and bursting with flavor. Still, there are those of us who would like to add at least a little bit of cream cheese icing, regular or dairy-free.
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