Mother’s Day Dessert Menu (Gluten-Free & Dairy-Free)
Authentic global desserts made inclusive and elegant.
1. Strawberry Almond Clafoutis (France)
Servings: 2
Dish Weight: ~300g
Ingredients:
Almond flour – 40g
Tapioca starch – 10g
Coconut milk (full fat) – 120g
Maple syrup – 20g
Flaxseed meal – 1 tbsp (8g) + 3 tbsp (45g) water
Vanilla extract – 1 tsp
Salt – pinch
Fresh strawberries, halved – 100g
Coconut oil – for greasing
Instructions:
Preheat oven to 180°C (350°F). Grease two small ramekins with coconut oil.
Make flax egg by mixing flax meal and water. Let sit for 10 minutes to thicken.
In a bowl, whisk almond flour, tapioca, coconut milk, maple syrup, vanilla, salt, and flax egg until smooth.
Divide batter between ramekins. Top with sliced strawberries.
Bake for 25–30 minutes or until the center is set. Let cool slightly before serving.
2. Kesar Pista Phirni (India)
Servings: 2
Dish Weight: ~250g
Ingredients:
Basmati rice – 30g
Almond milk – 250g
Coconut sugar – 20g
Saffron – a pinch
Crushed cardamom – 1/4 tsp
Chopped pistachios – 20g
Instructions:
Wash and soak rice for 30 minutes, then grind coarsely in a blender with a bit of water.
Heat almond milk in a saucepan. Add saffron. Bring to a gentle boil.
Stir in ground rice and cook over low heat, stirring continuously until thickened (about 12–15 minutes).
Add coconut sugar and cardamom. Stir well.
Pour into small bowls. Top with pistachios. Chill before serving.
3. Lemon Olive Oil Cake with Berry Compote (USA)
Servings: 2
Cake Weight: ~320g
Cake Ingredients:
Gluten-free flour blend – 60g
Almond flour – 20g
Baking powder – 4g
Baking soda – 1g
Coconut sugar – 40g
Lemon zest – from 1 lemon
Lemon juice – 10g
Olive oil – 30g
Almond milk – 50g
Flax egg – 1 tbsp flaxseed meal + 3 tbsp water
Compote:
Mixed berries – 100g
Maple syrup – 15g
Lemon juice – 5g
Instructions:
Preheat oven to 180°C (350°F). Line a small loaf pan or two ramekins.
Prepare flax egg and set aside.
Mix dry ingredients in one bowl. Mix wet ingredients in another. Combine both.
Pour into pans and bake for 20–25 minutes or until a toothpick comes out clean.
For compote: heat berries, maple syrup, and lemon juice in a pan until thickened.
Serve cake with warm compote spooned over.
4. Matcha Anmitsu Parfait (Japan)
Servings: 2
Dish Weight: ~300g
Ingredients:
Matcha powder – 3g (1 tsp)
Agar powder – 2g
Water – 200g
Maple syrup – 15g
Sweetened red bean paste – 60g (or unsweetened with added syrup)
Fresh fruit (kiwi, strawberries, mango) – 100g total
Mochi cubes (optional, GF) – 40g
Instructions:
Boil water. Whisk in agar and simmer for 2 minutes.
Dissolve matcha in 1 tbsp hot water. Stir into agar mixture with maple syrup.
Pour into a shallow dish. Chill until set. Cut into cubes.
Layer matcha jelly, fruit, red bean paste, and mochi in glasses. Serve chilled.
5. Creamy Arroz con Leche with Orange Zest (Mexico)
Servings: 2
Dish Weight: ~300g
Ingredients:
Short grain white rice – 60g
Oat milk – 300g
Orange zest – from 1 orange
Cinnamon stick – 1
Coconut sugar – 25g
Vanilla extract – 1/2 tsp
Instructions:
Rinse rice and add to a saucepan with oat milk, orange zest, and cinnamon stick.
Bring to a simmer and cook over low heat, stirring often, for 25–30 minutes.
Stir in coconut sugar and vanilla. Remove cinnamon stick.
Serve warm or cold.
6. Vegan Melopita (Greece)
Servings: 2
Dish Weight: ~300g
Ingredients:
Vegan ricotta (almond or tofu-based) – 150g
Maple syrup – 30g
Flax egg – 1 tbsp flaxseed + 3 tbsp water
Cinnamon – 1/4 tsp
Gluten-free cookie crust (store-bought or homemade) – 60g pressed into tart pans
Instructions:
Preheat oven to 180°C (350°F).
Prepare crust in two tartlet pans and prebake for 10 minutes.
Whisk ricotta, flax egg, maple syrup, and cinnamon until smooth.
Pour into crusts. Bake for 15–20 minutes or until set. Cool completely before serving.
7. Orange Blossom Almond Cake (Morocco)
Servings: 2
Cake Weight: ~300g
Ingredients:
Almond flour – 100g
Baking powder – 3g
Flax egg – 1 tbsp flaxseed + 3 tbsp water
Coconut oil (melted) – 30g
Maple syrup – 30g
Orange blossom water – 1 tsp
Lemon zest – from 1 lemon
Salt – pinch
Instructions:
Preheat oven to 175°C (345°F).
Mix all ingredients in a bowl until smooth.
Pour into a greased small round or loaf pan.
Bake for 20–25 minutes or until golden and firm to touch. Let cool before slicing.