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Easy Vegan Gluten-Free 4th of July Desserts for a Perfect Healthy Celebration

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Delicious and festive vegan, gluten-free desserts perfect for 4th of July celebrations, featuring simple ingredients and vibrant red, white, and blue colors.

Ingredients

Scale
  • 1 ½ cups gluten-free rolled oats (ground into flour)
  • ½ cup almond flour
  • 1 tablespoon ground flaxseed
  • 3 tablespoons water (for flax egg)
  • 2 ripe bananas (mashed, about 1 cup)
  • ⅓ cup maple syrup or agave nectar
  • ½ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • Pinch of salt
  • Fresh strawberries, blueberries, and raspberries
  • ¾ cup coconut cream (from canned coconut milk, chilled overnight)
  • Chopped nuts (pecans or almonds, toasted lightly)
  • Unsweetened shredded coconut
  • Optional: ¼ cup vegan dark chocolate chips
  • Optional: lemon zest

Instructions

  1. Prepare the flax egg by combining 1 tablespoon ground flaxseed with 3 tablespoons water in a small bowl. Let sit for 5-10 minutes until gelled.
  2. Make oat flour by pulsing 1 ½ cups gluten-free rolled oats in a food processor or blender until fine flour forms. Set aside.
  3. In a large bowl, mix oat flour, almond flour, baking powder, and salt.
  4. In a separate bowl, whisk together the flax egg, mashed bananas, maple syrup, applesauce, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined. Avoid overmixing.
  6. Lightly grease or line a 9-inch tart pan or 8×8-inch square pan with parchment paper.
  7. Spread the batter evenly in the pan, then scatter fresh strawberries, blueberries, and raspberries on top, gently pressing them into the batter.
  8. Preheat oven to 350°F (175°C) and bake for 25-30 minutes until edges are golden and a toothpick inserted comes out clean.
  9. Chill a can of full-fat coconut milk overnight. Scoop out about ¾ cup solid cream and whip with a hand mixer until light and fluffy.
  10. Once the dessert has cooled, spread the whipped coconut cream on top and garnish with toasted shredded coconut and extra berries.

Notes

Check oven early to avoid overbaking as gluten-free desserts brown quickly. Tent with foil if edges brown too fast. Chill coconut milk overnight for best whipping results. Use ripe bananas for natural sweetness. For nut-free version, replace almond flour with extra oat flour and omit nuts.

Nutrition

Keywords: vegan, gluten-free, 4th of July, dessert, healthy, berry tart, coconut cream, dairy-free, allergy-friendly

Find it online: https://piperplate.com/easy-vegan-gluten-free-4th-of-july-desserts-for-a-perfect-healthy-celebration/