Vicky (Gluten Free SCD and Veggie) used ginger snaps, lemon cashew cream “pudding,” and blueberries to make this beautiful Ginger and Lemon Tart in a Glass for her husband’s birthday. Vicky says, “You could layer it without the blueberries and grate a little lemon rind on the top. Either way it’s so quick and easy to make and absolutely delicious to eat!”
Chocolate Macaroon Pie. Oh my. Think chocolate ganache in a coconut crust. So simple, too. Just three ingredients in the crust and four in the pie. This recipe comes from Michelle at Gluten Free Fix. Top with a few fresh berries for a pretty color and flavor contrast if you wish.
Get Michelle’s Chocolate Macaroon Pie over at Gluten Free Fix.
Tomorrow is National Blueberry Pie Day. It so happens that my Blueberry Pie with Honey Whipped Cream is one of our very favorites. Honestly, everyone loves this pie! It’s easy to make and it’s also a no-bake recipe, which is really terrific if you’re making it in the heat of the summer after picking fresh blueberries (even if you’re picking them up from the grocery store!). But better than that, this pie also works for just about all of our readers because it also happens to be grain-free, dairy-free, egg-free, refined sugar free, vegetarian, and paleo, and can easily be made vegan by using a different liquid sweetener than honey. Don’t we love it when we can make everyone happy?
Get my Blueberry Pie with Honey Whipped Cream recipe over at Gluten Free Easily.