Valentine's Day Recipes
posted by 7 years ago

Our thanks to Rudi’s Gluten Free Bakery for providing the following Recipe

Berry Yogurt Parfaits with Cherry-Almond Bars


4 Rudi’s GF Cherry-Almond bars, crumbled (1 cup)

1 ¼ cups low-fat vanilla yogurt

1 ½ cups mixed berries (blueberries, raspberries and quartered strawberries)

2 tsp. honey


In each of four parfait glasses, spoon 2 tablespoons yogurt, 2 tablespoons crumbled bar, ¼ cup berries, another 2 tablespoons yogurt, 2 tablespoons berries, and any remaining granola. Drizzle each parfait with ½ teaspoon honey. Serve immediately, or cover with plastic wrap and refrigerate for up to 3 hours before serving.

Our thanks to Bakery On Main for providing the following Recipe

Easy Single Serve Fruit Crisps

For the Berries

2 pints fresh blueberries and/or blackberries, rinsed

2 Tbs. maple syrup

1 tsp. Gluten Free vanilla bean paste (or vanilla extract)

2 Tbs. cornstarch or tapioca starch

Zest of 1 medium lemon

Juice of ½ the medium lemon

Crisp Topping

2 Tbs. Butter or Coconut Oil, melted

2 packages Bakery On Main Gluten Free Instant Oatmeal (plain or maple flavor)

2 Tbs. cornstarch or tapioca starch

2 Tbs. maple syrup

Juice of the other half of that lemon

Pinch of salt


Heat oven to 350° F. In a large bowl, toss the berries with other berry ingredients, coating fully. Place four 8 oz. or 10 oz. ramekins onto a baking sheet, and distribute the berries and any remaining juice evenly into the ramekins. Using the same bowl, mix the topping ingredients together until fully incorporated. Top each ramekin with an even amount of the topping mixture, spreading to cover the berries. Bake the crisps at 350° F, for 30-35 minutes, until berries are bubbling and topping is light brown. Rest at least 10 minutes before serving. (Serves: 4)

Try these delicious recipes provided by Breads From Anna™

Gluten Free Cream Cheese Brownies



1 package of Gluten Free Black Bean Brownie Mix From Anna™

1 large egg

1 (15 oz) can black beans

1/3 cup oil (butter, canola, coconut or grapeseed)

2/3 cup milk or favorite non-dairy drink, including water

Cream Cheese Batter:

1 (8 oz) package of cream cheese

2 large eggs

½ cup sugar

2 Tbs starch (potato, corn or arrowroot)


2 cups raspberries

1 cup strawberries

1/3 cup sugar

¼ cup starch (potato, corn or arrowroot)


For Cream Cheese Batter:

Preheat oven to 350° F and grease a 9x13 or 2 8x8 pans. Blend all cream cheese batter ingredients until smooth with hand or counter top mixer. Set aside.

For Brownies:

In a medium size mixing bowl, combine all wet ingredients and lightly pulse in the bowl of a food processor. Add in brownie mix. Pour half the brownie batter into pan. Pour and spread cream cheese batter over the brownie batter. With the remaining brownie batter place dollops of brownie batter on top of the cream cheese, do not spread to cover. With a knife cut through the batter to create a marble effect, make four to five cuts. Bake for 40-55 minutes.

For Topping:

In a medium size sauce pan cook all the topping ingredients over medium heat until thickened, stirring constantly. Total cooking time is approximately 10 minutes; let cool 10 minutes. Spread topping over baked brownies. Brownies should be stored in the refrigerator or freezer until ready to serve.

*For a little extra decadence, before serving drizzle white and dark chocolate over the fruit topping.

Gluten Free Heart Tart


Pie Crust

1 package Breads from Anna ® Pie Crust Mix

½ cup milk, non-dairy substitute, or water

¾ cup oil


30 oz. (approx. 6 ¼ cups) fresh or frozen raspberries

¼ cup maple syrup

2 tsp lemon juice

1 tsp vanilla

3 Tbs corn starch or thickener of your choice (use 1 ½ Tbs if using fresh raspberries)

½ tsp cinnamon

Pinch salt

Chocolate Hearts

½ cup gluten free white chocolate chips (like Tollhouse)

1 Tbs milk or almond milk

¼ tsp vanilla


1/3 cup gluten free chocolate chips

¼ cup almond milk

¼ tsp vanilla


If using frozen raspberries, place in colander to thaw at room temperature for approximately 30 minutes. Prepare Breads From Anna ® pie crust according to package instructions. Place ½ cup of dough between 2 pieces of wax paper and roll out to 1/8 inch thick, then place in the freezer for 30 minutes. Divide remaining dough into 6 equal parts. Press into six tart pans. Place tart pans onto a cookie sheet and bake at 350° F for 6 minutes. Remove cookie sheet from oven and set aside. Remove dough from freezer and cut out 10-12 heart shapes to eventually place on top of tarts (extras for breakage; they are fragile). Place hearts on another cookie sheet and bake at 350° F for 10 minutes. Cool slightly on the pan, then place on wax paper, and return to the freezer for 30 minutes. Stir together maple syrup, lemon juice, vanilla, thickener, cinnamon, and salt until well combined. Gently stir mixture into berries, handling berries as little as possible. Divide berry mixture equally into tart pans, and place cookie sheet in 350° F oven for 35 minutes until berry mixture bubbles and crust is nicely browned. While tarts are baking, prepare chocolate coatings. To prepare chocolate coating: *White chocolate: Melt ½ cup chips in microwave or in double broiler. If using a microwave, cook at 50% power for 30-45 seconds then stir vigorously until smooth. Add 1 Tbs almond milk and ¼ tsp vanilla, and stir to combine. * Semi sweet chocolate ganache: Bring ¼ cup almond milk to boil on the stove. Pour over 1/3 cup chocolate chips and stir vigorously until smooth. Add ¼ tsp vanilla and stir to combine. Working quickly using two forks, coat both sides of hearts in chocolate, and place on wax paper in refrigerator until ready to serve. Top each cooled tart with 1-2 chocolate covered hearts, and enjoy!

Try these other Valentine's Day Recipes

Stained Glass Heart Cookies


1 recipe gluten free sugar cookie mix

15 small hard candies (like Jolly Ranchers) for cookie center, crushed


Prepare the gluten free sugar cookie dough according to package directions. Divide the dough in half. Flatten each half into a disk and seal in plastic wrap. Refrigerate overnight.
To create the cookies: Heat the oven according to package directions. Cover a sturdy baking sheet with aluminum foil and lightly coat the foil with cooking spray. Between two sheets of parchment paper lightly dusted with gluten free flour, roll the dough to a ¼ inch thickness. Remove the top sheet.
Cut out the cookies with a large cookie cutter or a round biscuit cutter. Use a lightly floured spatula to transfer the shapes to the baking sheet, leaving about an inch between cookies. Remove the centers of the cookies with a smaller heart-shaped cookie cutter.
Place a pinch of crushed hard candy into the center of each cookie and bake until the cookies start to brown lightly around the edges and the candy is melted, about 8 to 10 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely. To prevent sticking, line serving plate or tin with parchment paper and place additional parchment paper between layers.

Dairy Free Creamy Chocolate Gelato


½ cup unsweetened cocoa powder

3 ½ cups Blue Diamond® Almond Breeze® Almondmilk Coconutmilk Blend Original Unsweetened, divided

1 tsp gluten free vanilla extract

¾ cup + 2 Tbs sugar

2 Tbs cornstarch

1/8 tsp salt


Put cocoa in a medium bowl and whisk in enough coconut milk (about 2/3 cup) to make a smooth paste. Stir in vanilla. Mix sugar, cornstarch and salt in a medium saucepan. Gradually whisk in the remaining coconut milk. Heat over medium heat, stirring frequently with a wooden spoon or heatproof spatula, until the mixture begins to barely simmer around the edges. Then, stirring constantly and scraping the sides and corners of the pan to prevent scorching, let the mixture simmer for 2 ½ - 3 minutes to fully cook the cornstarch. Scrape the hot mixture into the bowl with the cocoa mixture. Whisk until well blended. Let cool, undisturbed, for about 45 minutes. Cover and refrigerate until cold, at least 3 hours. Pour the gelato mixture into the canister of an ice cream maker. Freeze according to manufacturer’s directions. (Yield: 1 qt)

Frozen Chocolate Bananas


2 ripe but firm bananas

6 oz. dark chocolate, chopped, or semisweet chocolate chips

2 tablespoons vegetable oil

1/2 c. Bakery on Main Gluten Free Granola or Valentine sprinkles (optional)


Line a baking sheet with nonstick foil or parchment paper. Cut the bananas in half and insert a popsicle stick into each half. Place them on the baking sheet and freeze for 15 minutes. Meanwhile, melt the chocolate with the oil in a measuring cup in the microwave (check it every 30 seconds) or in a half-full pan of simmering water (about 2 minutes). Stir until smooth. Roll each banana half in the chocolate, then quickly sprinkle with your topping (if using).
Freeze until the chocolate sets; about 30 minutes. Serve or freeze in an airtight container for up to a week.

Sweet Berry Bruschetta


10 slices gluten free French bread, sliced 1/2 inch thick

5 tsp. granulated sugar, divided

6 oz. fat-free cream cheese

1/2 tsp. almond extract

3/4 c. fresh blackberries

3/4 c. fresh raspberries

1/4 c. slivered almonds, toasted

2 tsp. confectioners' sugar


Place gluten free bread on an ungreased baking sheet; lightly coat with cooking spray. Sprinkle with 2 tsp. granulated sugar. Broil 3-4 in. from the heat for 1-2 minutes or until lightly browned. Remove from oven. In a small bowl, combine the cream cheese, almond extract and remaining sugar. Spread over toasted bread. Top with berries and almonds; dust with confectioners' sugar.

Lemony Love Potion


1 (12-oz.) can frozen pink lemonade concentrate

1 c. raspberry sherbet

1 (12-oz.) can of lemon/lime soda


In a pitcher, mix the lemonade concentrate with the recommended amount of water. In a separate pitcher, combine the sherbet with 1 c. of the lemonade mixture. Add the soda, stir, and serve. Makes 3 cups.

Amaretto-Cranberry Kiss


2 c. cranberry juice cocktail

1 c. Tito's Handmade Vodka

1/2 c. amaretto liqueur

3 Tbs. fresh orange juice

Ice cubes

Clementines, peeled, separated into segments, for garnish


Mix cranberry juice, vodka, amaretto, and orange juice in pitcher. Cover and chill until ready to serve. To make 2 drinks, fill cocktail shaker with ice cubes. Pour in 1 c. of the vodka mixture. Cover and shake vigorously. Strain into 2 Martini glasses. Garnish each with Clementine segment. Repeat 3 times with ice cubes, remaining vodka mixture, and Clementine segments.

tags:  valentine's day, holiday, pamela's, Valentine's Day Recipes
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