20 Recipe Gluten And Nut Free Mexican Desserts Unleash Your Inner Chef!
Published on: May 16, 2024
If you have a gluten or nut allergy, you may think that traditional Mexican desserts are off-limits. But fear not, because there are plenty of delicious options for those with dietary restrictions. In this article, we'll explore some mouth-watering recipes for gluten and nut-free Mexican desserts that are sure to satisfy your sweet tooth. So let's get cooking!
Main Ingredients: Bittersweet Chocolate, Light Brown Sugar, Ground
Looking for a fun and unique way to enjoy your favorite Mexican flavors? Look no further than these delicious Mexican Chocolate Pops. Made with a blend of rich chocolate and traditional Mexican spices, these popsicles are sure to be a hit with your family and friends.
Ingredients: 1 cup milk, 1 cup heavy cream, 1/4 cup sugar, 1/4 cup cocoa powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon cayenne pepper, 1/4 teaspoon sea salt
Instructions: In a medium saucepan, heat the milk, heavy cream, and sugar over medium heat until the sugar is dissolved. Whisk in the cocoa powder, cinnamon, nutmeg, cayenne pepper, and sea salt until well combined. Pour the mixture into popsicle molds and freeze for at least 6 hours or overnight. Enjoy!
No Mexican feast is complete without a classic dessert like Flan. This creamy and decadent custard dessert is a staple in Mexican cuisine and for good reason. With a caramelized sugar topping and a smooth custard base, this Flan is sure to impress your guests.
Ingredients: 1 cup sugar, 6 large eggs, 3 cups whole milk, 1 can sweetened condensed milk, 1 tablespoon vanilla extract
Instructions: Preheat your oven to 350 degrees F. Heat the sugar in a small saucepan over medium heat until it melts and turns into a golden brown caramel. Pour the caramel into a 9-inch round cake pan and swirl to coat the bottom and sides. In a large bowl, whisk together the eggs, whole milk, sweetened condensed milk, and vanilla extract until well combined. Pour the mixture into the cake pan and place it in a larger baking dish. Fill the larger dish with hot water until it reaches about halfway up the sides of the cake pan. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Let cool before serving.
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Mexican Rice Pudding (Arroz con leche)
Main Ingredients: Cinnamon Stick, White Rice, Whole Milk, Condensed Milk
Arroz con leche, or Mexican Rice Pudding, is a comforting and delicious dessert that is popular throughout Latin America. This sweet and creamy dish is made with rice, milk, and warm spices like cinnamon and nutmeg. It's the perfect way to end a spicy Mexican meal.
Ingredients: 1 cup white rice, 4 cups whole milk, 1/2 cup sugar, 1 cinnamon stick, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/4 teaspoon salt, 1 teaspoon vanilla extract
Instructions: In a large saucepan, combine the rice, milk, sugar, cinnamon stick, nutmeg, cloves, and salt. Bring to a boil over medium heat, then reduce the heat to low and simmer for 30 minutes, stirring occasionally. Remove from heat and stir in the vanilla extract. Let cool before serving.
Empanadas are a popular dish in many Latin American countries, including Mexico. These flaky and savory pastries are typically filled with a variety of meats, vegetables, and cheeses, making them a perfect appetizer or snack. Try this delicious Mexican twist on the classic empanada recipe.
Ingredients: 2 cups all-purpose flour, 1/2 teaspoon salt, 1/2 cup cold butter, cut into small pieces, 1/4 cup cold water, 1 tablespoon apple cider vinegar, 1 pound ground beef, 1 onion, chopped, 2 cloves garlic, minced, 1 jalapeno pepper, seeded and chopped, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 cup shredded cheddar cheese
Instructions: In a large mixing bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. In a small bowl, mix together the water and apple cider vinegar. Slowly add the liquid mixture to the flour mixture, stirring until a dough forms. Wrap the dough in plastic wrap and refrigerate for 1 hour. In a large skillet, cook the ground beef, onion, garlic, jalapeno pepper, cumin, chili powder, salt, and pepper over medium heat until the beef is fully cooked. Preheat your oven to 375 degrees F. Roll out the dough on a floured surface and cut out circles using a cookie cutter or a small bowl. Place a spoonful of the beef mixture and a sprinkle of cheese in the center of each circle. Fold the dough over the filling and press the edges together to seal. Place the empanadas on a baking sheet and bake for 20 minutes or until golden brown. Serve hot.
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Flan Mexicano (Mexican Flan)
Main Ingredients: White Sugar, Whole Milk, Sweetened Condensed Milk
This traditional Mexican custard dessert is a must-try for any fan of Flan. Flan Mexicano is made with a combination of sweetened condensed milk, evaporated milk, and heavy cream, resulting in a rich and creamy texture that is sure to satisfy your sweet tooth.
Ingredients: 1 cup sugar, 6 large eggs, 1 can sweetened condensed milk, 1 can evaporated milk, 1/2 cup heavy cream, 1 tablespoon vanilla extract
Instructions: Preheat your oven to 350 degrees F. Heat the sugar in a small saucepan over medium heat until it melts and turns into a golden brown caramel. Pour the caramel into a 9-inch round cake pan and swirl to coat the bottom and sides. In a large mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, heavy cream, and vanilla extract until well combined. Pour the mixture into the cake pan and place it in a larger baking dish. Fill the larger dish with hot water until it reaches about halfway up the sides of the cake pan. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Let cool before serving.
Love chocolate ice cream? Why not give it a Mexican twist with this delicious Mexican Chocolate Ice Cream recipe. Made with a blend of rich chocolate, cinnamon, and a touch of cayenne pepper, this ice cream is a unique and flavorful treat.
Ingredients: 1 cup whole milk, 2 cups heavy cream, 1/2 cup sugar, 1/4 cup cocoa powder, 1 teaspoon ground cinnamon, 1/4 teaspoon cayenne pepper, 1/4 teaspoon sea salt
Instructions: In a medium saucepan, heat the milk, heavy cream, and sugar over medium heat until the sugar is dissolved. Whisk in the cocoa powder, cinnamon, cayenne pepper, and sea salt until well combined. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Transfer the ice cream to a container and freeze for at least 2 hours before serving.
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Mexican Rice Pudding (Arroz con leche)
Main Ingredients: Water, Cinnamon Stick, Lime Zest, Rice, Milk, Sugar
Arroz con leche, or Mexican Rice Pudding, is a comforting and delicious dessert that is popular throughout Latin America. This sweet and creamy dish is made with rice, milk, and warm spices like cinnamon and nutmeg. It's the perfect way to end a spicy Mexican meal.
Ingredients: 1 cup white rice, 4 cups whole milk, 1/2 cup sugar, 1 cinnamon stick, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/4 teaspoon salt, 1 teaspoon vanilla extract
Instructions: In a large saucepan, combine the rice, milk, sugar, cinnamon stick, nutmeg, cloves, and salt. Bring to a boil over medium heat, then reduce the heat to low and simmer for 30 minutes, stirring occasionally. Remove from heat and stir in the vanilla extract. Let cool before serving.
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Mexican Street Corn Ice Cream
Main Ingredients: Ground Pepper, Queso Fresco, Ground Cayenne Pepper
For a unique and tasty twist on traditional ice cream, try this recipe for Mexican Street Corn Ice Cream. This creamy and sweet treat is made with a blend of roasted corn, heavy cream, and warm spices, creating a flavor that is both familiar and unexpected.
Ingredients: 4 cups fresh corn kernels, 2 cups whole milk, 2 cups heavy cream, 1 cup sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon cayenne pepper, 1/4 teaspoon sea salt
Instructions: Preheat your oven to 400 degrees F. Spread the corn kernels on a baking sheet and roast for 15 minutes or until lightly browned. In a medium saucepan, heat the milk, heavy cream, and sugar over medium heat until the sugar is dissolved. Whisk in the roasted corn, cinnamon, nutmeg, cayenne pepper, and sea salt until well combined. Let cool, then transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions. Freeze for at least 2 hours before serving.
Warm up on a cold winter day with a cup of traditional Mexican Hot Chocolate. Made with a blend of rich chocolate, warm spices, and a touch of heat from cayenne pepper, this hot chocolate is a delicious and comforting treat.
Ingredients: 2 cups whole milk, 1/4 cup sugar, 4 ounces dark chocolate, chopped, 1 teaspoon ground cinnamon, 1/4 teaspoon cayenne pepper, 1/4 teaspoon sea salt
Instructions: In a medium saucepan, heat the milk and sugar over medium heat until the sugar is dissolved. Whisk in the chopped chocolate, cinnamon, cayenne pepper, and sea salt until the chocolate is melted and the mixture is smooth. Serve hot.
Atole is a traditional Mexican drink made with corn flour, milk, and warm spices. It is a comforting and filling beverage that is often enjoyed during the holiday season. This recipe adds a touch of chocolate for a delicious twist on the classic drink.
Ingredients: 4 cups whole milk, 1/2 cup corn flour, 1/4 cup sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/4 teaspoon ground allspice, 1/4 cup chocolate chips, 1 teaspoon vanilla extract
Instructions: In a large saucepan, whisk together the milk, corn flour, sugar, cinnamon, nutmeg, cloves, and allspice. Cook over medium heat, stirring constantly, until the mixture thickens. Add the chocolate chips and continue stirring until they are melted and incorporated. Remove from heat and stir in the vanilla extract. Serve hot.
This rich and decadent Mexican Chocolate Mousse is a must-try for any chocolate lover. Made with a blend of dark chocolate, cinnamon, and a touch of cayenne pepper, this mousse has a delicious and unexpected kick.
Ingredients: 8 ounces dark chocolate, chopped, 4 tablespoons butter, 1/4 cup sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon cayenne pepper, 4 large eggs, separated, 1 teaspoon vanilla extract, 1/4 teaspoon sea salt
Instructions: In a double boiler, melt the chocolate and butter together, stirring until smooth. In a small bowl, mix together the sugar, cinnamon, and cayenne pepper. In a large mixing bowl, beat the egg yolks with the sugar mixture until pale and fluffy. Slowly add the melted chocolate to the egg yolk mixture, stirring until well combined. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture. Stir in the vanilla extract and sea salt. Pour the mousse into individual serving dishes and refrigerate for at least 2 hours before serving.
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Creamy Mexican Fudge
Main Ingredients: Sweetened Condensed Milk, Semi Sweet Chocolate Chips
Indulge in a sweet and creamy treat with this recipe for Creamy Mexican Fudge. Made with a blend of sweetened condensed milk, dark chocolate, and a touch of cinnamon, this fudge is a delicious and unique dessert that is sure to be a hit.
Ingredients: 1 can sweetened condensed milk, 12 ounces dark chocolate, chopped, 1 teaspoon ground cinnamon, 1/4 teaspoon cayenne pepper, 1/4 teaspoon sea salt, 1 teaspoon vanilla extract
Instructions: Line an 8x8 inch baking dish with parchment paper. In a double boiler, melt the sweetened condensed milk, chocolate, and cinnamon, stirring until smooth. Stir in the cayenne pepper, sea salt, and vanilla extract. Pour the mixture into the prepared baking dish and refrigerate for at least 4 hours or overnight. Cut into squares before serving.
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Mexican Churro Ice Cream
Main Ingredients: Heavy Whipping Cream, Sweetened Condensed Milk, Sugar
If you love churros, then you'll love this recipe for Mexican Churro Ice Cream. With the same delicious flavors of cinnamon and sugar, this ice cream is a fun and tasty twist on the classic dessert.
Ingredients: 2 cups heavy cream, 1 cup whole milk, 3/4 cup sugar, 1 cinnamon stick, 1/4 teaspoon ground cinnamon, 1/4 teaspoon salt, 1 teaspoon vanilla extract, 1/4 teaspoon almond extract, 2 egg yolks, 1 cup churro pieces
Instructions: In a medium saucepan, stir together the heavy cream, milk, sugar, cinnamon stick, ground cinnamon, and salt. Bring to a simmer over medium heat. In a separate bowl, whisk together the egg yolks, vanilla extract, and almond extract. Slowly pour the hot cream mixture into the egg yolks, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens. Remove from heat and let cool. Once cooled, churn the mixture in an ice cream maker according to the manufacturer's instructions. During the last 5 minutes of churning, add in the churro pieces. Transfer the ice cream to a container and freeze for at least 2 hours before serving.
For a creamier and richer version of the classic Mexican Flan, try this recipe for Creamy Mexican Flan. This version uses a combination of heavy cream and sweetened condensed milk for a smooth and indulgent dessert.
Ingredients: 1 cup sugar, 6 large eggs, 1 can sweetened condensed milk, 1 cup heavy cream, 1 tablespoon vanilla extract
Instructions: Preheat your oven to 350 degrees F. Heat the sugar in a small saucepan over medium heat until it melts and turns into a golden brown caramel. Pour the caramel into a 9-inch round cake pan and swirl to coat the bottom and sides. In a large mixing bowl, whisk together the eggs, sweetened condensed milk, heavy cream, and vanilla extract until well combined. Pour the mixture into the cake pan and place it in a larger baking dish. Fill the larger dish with hot water until it reaches about halfway up the sides of the cake pan. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Let cool before serving.
Indulge in Tres Leches Cake Without the Gluten and Nuts
If you've ever been to a Mexican restaurant, chances are you've seen Tres Leches Cake on the menu. This decadent dessert is typically made with a sponge cake soaked in a mixture of three types of milk - evaporated, condensed, and whole. But fear not, because this beloved treat can easily be made gluten and nut-free by using a gluten-free flour blend and dairy-free milk alternatives. You can even add a touch of almond extract for that nutty flavor without the actual nuts.
Ingredients:
- 1 1/2 cups gluten-free flour blend
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (or dairy-free alternative)
- 1 cup granulated sugar
- 5 eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1/2 cup dairy-free milk (such as almond or coconut milk)
- 1/2 cup evaporated milk
- 1/2 cup condensed milk
- 1/2 cup whole milk (or dairy-free alternative)
- Whipped cream (optional)
- Fresh fruit for topping (optional)
Instructions:
1. Preheat your oven to 350 degrees F.
2. In a mixing bowl, combine the gluten-free flour blend, baking powder, and salt.
3. In a separate mixing bowl, cream together the butter and sugar until light and fluffy.
4. Add in the eggs, one at a time, mixing well after each addition.
5. Stir in the vanilla and almond extract (if using).
6. Slowly add in the flour mixture, alternating with the dairy-free milk, until a smooth batter forms.
7. Pour the batter into a greased 9x13 inch baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. While the cake is baking, whisk together the evaporated milk, condensed milk, and whole milk (or dairy-free alternatives) in a bowl.
9. Once the cake is done, let it cool for 10 minutes before poking holes all over the top with a fork.
10. Pour the milk mixture over the cake, making sure to evenly distribute it.
11. Let the cake soak for at least 30 minutes (or even overnight in the fridge) before serving.
12. Top with whipped cream and fresh fruit, if desired.
13. Enjoy your gluten and nut-free version of this classic Mexican dessert!
Whether you have dietary restrictions or not, this Tres Leches Cake is sure to be a hit with everyone. And the best part? No one will even know it's gluten and nut-free!
Satisfy Your Cravings with Churro Cupcakes
Churros are a beloved Mexican treat, but they can be difficult to make at home. So why not try a twist on this classic dessert with gluten and nut-free Churro Cupcakes? These cupcakes have all the flavors of a churro, but in a convenient and easy to make form.
Ingredients:
- 1 1/2 cups gluten-free flour blend
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (or dairy-free alternative)
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup dairy-free milk (such as almond or coconut milk)
- 1 tsp ground cinnamon
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter (or dairy-free alternative), melted
- Extra cinnamon and sugar for topping
Instructions:
1. Preheat your oven to 350 degrees F.
2. In a mixing bowl, combine the gluten-free flour blend, baking powder, and salt.
3. In a separate mixing bowl, cream together the butter and sugar until light and fluffy.
4. Add in the eggs, one at a time, mixing well after each addition.
5. Stir in the vanilla extract.
6. Slowly add in the flour mixture, alternating with the dairy-free milk, until a smooth batter forms.
7. Scoop the batter into a lined muffin pan, filling each cup about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
9. While the cupcakes are baking, mix together the cinnamon and sugar in a small bowl.
10. Once the cupcakes are done, let them cool for a few minutes before removing them from the pan.
11. Dip each cupcake into the melted butter, then roll it in the cinnamon sugar mixture.
12. Sprinkle with extra cinnamon and sugar, if desired.
13. Enjoy your gluten and nut-free Churro Cupcakes with a cup of hot chocolate for the ultimate indulgence!
With these delicious and easy to make recipes, you can enjoy the flavors of Mexico without worrying about gluten or nuts. So go ahead and treat yourself to some mouth-watering desserts that are safe for those with dietary restrictions.
