A Table Defloured

Healthy-ish Pumpkin Spice Cookie Dough Bites

Alison Needham — Mon, 31 Aug 2026 20:31:14 +0000

There are snacks, and then there are snacks that somehow manage to feel like dessert, meal prep, and a tiny seasonal personality trait all at once. These Pumpkin Spice Cookie Dough–Stuffed Prunes are exactly that.

Jump to Recipe

They were inspired by the stuffed-date recipes that have been all over social media—the ones filled with nut butter, cookie dough, caramel, or something chocolatey and dramatic (and this recipe). Dates are lovely, of course, but prunes deserve their own main-character moment. They’re soft, naturally sweet, a little tangy, and surprisingly perfect for stuffing.

The filling tastes like pumpkin spice cookie dough, but there’s no raw flour, no baking, and no mixer required. Just stir, stuff, drizzle, and pretend you planned to share.

Why Stuffed Prunes Are Coming for Stuffed Dates

At some point, the internet decided that dried fruit should be split open, filled with something creamy, covered in chocolate, and treated like a candy bar.

Honestly? This is one trend I’m very happy to encourage.

Stuffed dates became wildly popular because they hit a very specific snack sweet spot. They’re quick, naturally sweet, easy to customize, and just indulgent enough to feel exciting. Add peanut butter and chocolate and suddenly your afternoon snack has its own dramatic slow-motion drizzle video.

But while dates have been enjoying their lengthy social media close-up, I’ve been thinking about another dried fruit quietly waiting in the wings: prunes.

Yes, prunes.

Stay with me.

Prunes Are Ready for Their Rebrand

Prunes have spent years being filed away in the practical-food category. They’re dependable. Sensible. The dried fruit equivalent of remembering to bring a sweater.

But they’re also delicious.

A good prune is soft, jammy, deeply fruity, and naturally caramel-like, with a slight tartness that keeps it from tasting one-note. That little bit of tang is exactly what makes prunes so good with rich fillings.

Dates can be intensely sweet, especially once they’re paired with chocolate or cookie-dough-style fillings. Prunes offer more contrast. They bring sweetness, but they also bring enough brightness to keep you reaching for another.

Purely for research, obviously.

The Stuffed-Fruit Formula

The popularity of stuffed dates isn’t really about dates alone. It’s about the formula.

Start with a soft dried fruit. Add a creamy or chewy filling. Finish it with chocolate, crunch, or flaky salt.

That formula works beautifully with prunes.

They’re already pitted, usually easy to open, and just the right size for a one- or two-bite snack. They also have enough structure to hold fillings without completely collapsing, although a particularly enthusiastic spoonful can test their limits.

The best part is that the trend is endlessly adaptable. You can stuff prunes with peanut butter, tahini, cheesecake filling, cookie dough, mascarpone, chopped nuts, or just about anything that tastes good with fruit and chocolate.

Which is a dangerously broad category.

Check out my tiramisu snack bites here >>>

Why Pumpkin Spice Cookie Dough Works

For my first prune experiment, I wanted something seasonal, cozy, and completely unnecessary in the most delightful way.

Enter pumpkin spice cookie dough.

The filling is made with almond flour, almond butter, pumpkin purée, maple syrup, vanilla, and plenty of pumpkin pie spice. It’s soft and rich, but it doesn’t require raw wheat flour or baking.

A few mini chocolate chips make it feel properly cookie-dough-ish, while a white chocolate drizzle adds sweetness and a little visual drama.

Because if we learned anything from viral date recipes, it’s that the drizzle matters.

The prunes keep the whole thing balanced. Their deeper fruit flavor works especially well with cinnamon, nutmeg, vanilla, and chocolate. The finished snack tastes somewhere between a truffle, a bite of pumpkin cookie dough, and a tiny piece of fruit pretending to be very responsible.

A Trend Worth Keeping

Not every viral food needs to become a permanent part of your kitchen. Some are fun once, some are mostly an excuse to wash six extra dishes. And some look much better on camera than they taste in real life.

Stuffed fruit is different.

It’s practical enough to make on a weekday but playful enough to serve to friends. It can be dressed up, meal-prepped, adapted for different dietary needs, or eaten directly over the kitchen sink before anyone else notices.

Pumpkin Spice Cookie Dough–Stuffed Prunes are my autumn version of the trend: cozy, no-bake, gluten-free, and dangerously easy to keep returning to.

Dates had their moment.

Now, kindly make room for the prunes.

More pumpkin spice and everything nice

Did you try these pumpkin spice cookie dough bite recipe? Please share a star rating and leave a comment below!

This post is sponsored by my friends at California Prunes, which means I got paid to make something delicious and tell you about it. As always, all prune-stuffing enthusiasm, pumpkin spice cookie dough cravings, and opinions are entirely my own.

Pumpkin Spice Cookie Dough Bites

These Pumpkin Cookie Dough–Stuffed Prunes are chewy, creamy, and just sweet enough, with cozy fall flavor in every bite. Almond butter, pumpkin, warm spices, and mini chocolate chips turn naturally sweet California Prunes into an easy no-bake treat, finished with a white chocolate drizzle and flaky sea salt. Makes 12.

Course Dessert, Snack

Cuisine American

Prep Time 15

Chill Time 15

Servings servings

Calories 256kcal

Author Alison Needham

Equipment

Small cookie scoop
Small plate or baking sheet
Whisk

Ingredients

12 large pitted prunes
½ cup finely ground almond flour
3 tablespoons creamy almond butter
2 tablespoons pumpkin purée
2 tablespoons pure maple syrup
½ teaspoon vanilla extract
¾ teaspoon pumpkin pie spice
Pinch of fine sea salt
2 tablespoons mini chocolate chips plus more for topping
⅓ cup white chocolate chips
1 teaspoon coconut oil optional
Flaky sea salt for finishing

Instructions

Line a small plate or baking sheet with parchment paper.
Gently open each prune and flatten slightly. Arrange the prunes on the prepared plate.
In a small bowl, stir together the almond flour, almond butter, pumpkin purée, maple syrup, vanilla, pumpkin pie spice, and sea salt.
Fold in the mini chocolate chips. The mixture should be soft but scoopable. If it feels too sticky, stir in another tablespoon of almond flour.
Scoop about 1½ teaspoons of filling into each prune. Press the prune gently around the filling, leaving some visible at the top.
Place the white chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 15-second intervals, stirring between each interval, until smooth.
Drizzle the melted white chocolate over the stuffed prunes.
Top with additional mini chocolate chips, a pinch of pumpkin pie spice, and a little flaky sea salt.
Refrigerate for about 15 minutes, or until the chocolate is set.

Notes

Make sure you use plain pumpkin purée, not pumpkin pie filling. One is pumpkin. The other is pumpkin wearing a very sugary costume.
If your prunes are especially soft, chill them for 10 minutes before stuffing. They’ll be a little easier to handle.
For a darker, less-sweet finish, swap the white chocolate for semisweet or dark chocolate.
Store the stuffed prunes in an airtight container in the refrigerator for up to five days. Let them sit at room temperature for a few minutes before eating so the filling can soften.

Nutrition

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The post Healthy-ish Pumpkin Spice Cookie Dough Bites appeared first on A Table Defloured.

How to Host the Ultimate Italian Spritz Party

Alison Needham — Tue, 25 Aug 2026 17:49:19 +0000

There are dinner parties, and then there are spritz parties—those wonderfully loose, sun-drenched gatherings where everyone has a drink in hand, the snacks keep appearing, and nobody is quite sure whether it’s 5:00 or 8:30.

This is my favorite kind of entertaining. No complicated cocktails shaken to order and no formal seating chart. Importantly, no host trapped behind the bar while everyone else eats the good olives.

Just bottles, bubbles, plenty of ice, and a choose-your-own-adventure lineup of colorful Italian aperitivi.

Jump to Recipe

The beauty of a spritz is its simplicity: sparkling wine, a bittersweet or aromatic liqueur, and a splash of soda water. The classic formula is often remembered as 3–2–1—three parts Prosecco, two parts aperitivo, and one part soda—although the Hugo wanders happily off-script. Aperol, Campari, Select and even Cynar are all recognized spritz options, which means there is absolutely no need to choose only one.

And why would we? This is a party.

Set Up a Build-Your-Own Spritz Bar

I like to arrange everything on one big table and let guests play bartender. It feels festive, keeps the drinks flowing, and gives everyone permission to taste something they might not normally order.

You’ll need:

Plenty of ice—more than you think humanly necessary
Chilled Prosecco or California sparkling wine
Cold sparkling water or club soda
Large wine glasses
Aperol, Campari, Select, limoncello, Cynar and elderflower liqueur
Orange slices, lemon wheels, lime wedges and grapefruit slices
Fresh mint
Green olives
A few small measuring cups or jiggers
Handwritten or printed recipe cards

Put the Prosecco and soda water in ice buckets, slice the citrus before anyone arrives, and set out bowls or a platter for garnishes. Then make one important house rule: bubbles first, gentle stir, no aggressive cocktail-spoon gymnastics.

I also add a large dispenser of cold sparkling water with lemon and herbs and have plenty of canned, flavored sparkling water on hand too. Spritzes are easygoing, but they are still cocktails, and a little strategic hydration keeps the party feeling sparkly.

The Aperol Spritz: The Sunny Classic

Aperol is the gateway spritz for good reason. It’s bright orange, lightly bittersweet and citrusy, with enough sweetness to charm people who are still suspicious of bitter Italian drinks. The official recipe follows the wonderfully memorable 3–2–1 formula.

To make one:

3 ounces Prosecco
2 ounces Aperol
1 ounce soda water
Orange slice, for garnish

Fill a large wine glass generously with ice. Add the Prosecco, followed by the Aperol and soda water. Stir gently and tuck in an orange slice.

This is the spritz that tastes like a striped umbrella and a late-afternoon table in the sun. It is cheerful, familiar and nearly impossible to mess up—which is exactly what I want in a party drink.

The Campari Spritz: For the Bitter-Curious

Campari is Aperol’s darker, more intense cousin. It is redder, bolder and noticeably more bitter, with layers of citrus, herbs and spice.

It is also the bottle to pour for the guest who says, “Oh, I don’t like sweet cocktails,” before adjusting their sunglasses in a very sophisticated manner.

Campari’s official spritz uses the same basic 3–2–1 combination of Prosecco, Campari and soda.

To make one:

3 ounces Prosecco
2 ounces Campari
1 ounce soda water
Orange slice, for garnish

Build it over ice in a wine glass, stir gently and garnish with orange.

The Campari Spritz has more backbone than Aperol. It’s refreshing, but it doesn’t disappear quietly. Serve it with salty snacks—especially olives, potato chips, roasted nuts or thin slices of good salami.

The Hugo Spritz: A Little Alpine Holiday

The Hugo Spritz is the pale, floral one in the lineup, made with elderflower, mint and lime. It comes from northern Italy, with its modern origins commonly traced to South Tyrol in 2005.

Instead of the bittersweet flavors found in Aperol or Campari, the Hugo is fragrant, fresh and lightly sweet. It tastes like someone opened a window onto an Alpine meadow—assuming that meadow also serves chilled Prosecco.

Traditional versions may use elderflower syrup, while many home bartenders use St-Germain or another elderflower liqueur.

To make one:

1½ ounces elderflower liqueur
2 ounces Prosecco or other dry sparkling wine
2 ounces sparkling water
Fresh mint
Lime wedge or wheel

Fill a wine glass with ice. Add the sparkling wine, sparkling water and elderflower liqueur. Stir gently, then garnish with mint and lime. These proportions follow St-Germain’s Hugo recipe.

Give the mint a light clap between your palms before adding it. This releases the aroma without pulverizing the leaves into sad green confetti.

The Select Spritz: Straight Out of Venice

Select is the bottle many guests will point to and ask, “What’s that?”

Which is exactly why it belongs at the party.

Born in Venice in 1920, Select is made with 30 botanicals, including juniper berries and rhubarb root. Its flavor lands somewhere between Aperol and Campari: pleasantly bitter, citrusy, herbal and a little more complex than its bright red color lets on.

In Venice, the classic garnish is not an orange slice but a green olive, which gives the drink a savory little edge.

To make one:

3 ounces Prosecco
2 ounces Select Aperitivo
A splash of soda water
Green olive, for garnish

Fill a wine glass with ice. Pour in the Prosecco, Select and soda. Stir gently and add one gloriously plump green olive. This is the brand’s traditional Venetian serve.

I strongly recommend setting out extra olives because people will eat the garnish, then immediately need another garnish. This is simply party science.

The Limoncello Spritz: Amalfi Sunshine in a Glass

Limoncello is made by infusing lemon peel in alcohol and combining it with sugar syrup. It is closely associated with Campania—particularly Sorrento, Capri and the Amalfi Coast—although the precise story of its invention is still debated.

Unlike Aperol and Campari, limoncello is not bitter. It is sunny, sweet and intensely lemony, so this spritz is especially useful for guests who would rather ease gently into the aperitivo lifestyle.

To make one:

3 ounces Prosecco
2 ounces limoncello
1 ounce soda water
Lemon wheel
Fresh mint, optional

Fill a wine glass with ice. Add the Prosecco, limoncello and soda water, then stir gently. Garnish with lemon and mint. The 3–2–1 combination is a widely used formula for a limoncello spritz.

Choose a dry Prosecco here. Limoncello brings plenty of sweetness all by itself, and the dry bubbles keep the finished drink lively rather than lemonade-adjacent.

The Cynar Spritz: The Mysterious One

Cynar (pronounced chee-nar) is where the spritz party gets interesting.

Yes, it is made with artichoke. No, it does not taste like someone liquefied a vegetable patch.

Cynar is a dark Italian amaro made with an infusion of 13 herbs and botanicals, including artichoke. Its flavor is bittersweet, earthy, herbal and gently smoky.

It also makes a surprisingly refreshing spritz. The color may be more moody Italian leather sofa than Mediterranean sunset, but trust the process.

To make one:

3 ounces Prosecco
2 ounces Cynar
1 ounce soda water
Orange, lemon or grapefruit slice
Green olives, optional

Fill a wine glass with ice. Add the Prosecco, Cynar and soda water. Stir gently and garnish with citrus. A 3–2–1 build is a common preparation for the Cynar Spritz.

I love this one with grapefruit and a couple of olives on the side. It’s the spritz for anyone who likes amaro, Negronis, strong coffee or drinks that seem to be holding a tiny, delicious grudge.

A Golden State Spritz: California Aperitivi Join the Party

Italy may have invented aperitivo hour, but California understands drinking something bright and bubbly outside while pretending dinner can wait.

A growing group of California makers is taking the old-world tradition and giving it a distinctly West Coast personality—using local wine, citrus, herbs, flowers and botanicals that taste wonderfully at home beside a bowl of olives in the garden. Mommenpop makes its wine-based aperitifs with California citrus and whole botanicals; Veso infuses California wine and brandy with fruit and spices; Jardesca blends California wines with ingredients such as grapefruit, bay leaf and pink peppercorn; and San Francisco’s Brucato creates Italian-inspired amari with a strong sense of California place. But my personal favorite is distilled locally and it’s fittingly called Angelino Amaro.

In other words, our Italian spritz party has acquired a few sun-kissed California cousins. I’m not mad about it.

The Angeleno Spritz: Southern California in a Glass

If there is one bottle that truly bridges our Italian spritz party and the California sunshine outside, it may be Angeleno Amaro from Ventura Spirits.

Made with California white wine and brandy, fresh Valencia orange zest, chamomile, gentian root and spices, it has the bittersweet backbone of a traditional amaro but tastes unmistakably sunny and citrus-forward. Think less brooding herb cabinet, more orange grove at golden hour.

To make one:

3 ounces dry sparkling wine
1½ ounces Angeleno Amaro
A splash of soda water
Orange slice or long orange twist

Fill a large wine glass with plenty of ice. Add the sparkling wine and Angeleno Amaro, top with soda water and stir gently. Garnish with orange.

That proportion is also the serve Ventura Spirits has shared for its Angeleno Spritz, and it fits beautifully into a tasting lineup without becoming too heavy or bitter.

Ventura Spirits also makes a canned Angeleno Spritz with soda water and a touch of grapefruit. I’d put a few cans on ice as the gloriously practical option for the person who would rather open a drink than conduct a small chemistry experiment at the bar.

Don’t Forget the Snacks & desserts (and flowers!)

Aperitivo is not just about drinking. It is the lovely Italian habit of having a pre-dinner drink with something salty to nibble, and I consider the food non-negotiable.

For an easy gluten-free spread, I put out bowls of Castelvetrano olives, salted Marcona almonds, kettle chips, marinated artichokes, wedges of cheese, gluten-free crackers and little skewers of mozzarella, tomatoes and basil.

A platter of prosciutto with melon is always welcome. So are caprese salads, pasta salads, a large tomato slab pie, or a even bowl of popcorn showered with Parmesan and cracked pepper.

Nothing needs to match perfectly. The goal is abundance, not a color-coordinated hostage situation. Here’s my spread at our recent Italian Spritz Party. I also hired a florist who did the most incredible floral arrangements.

My Best Spritz-Party Tricks

Chill everything in advance. A warm spritz becomes watery before it becomes refreshing.

Use a dry Prosecco. Look for “brut” on the label, especially when working with sweeter ingredients such as Aperol, elderflower liqueur or limoncello.

Fill glasses with plenty of ice. A nearly full glass of ice stays colder and dilutes more slowly than three lonely cubes floating around in a puddle.

Open Prosecco as needed. Two freshly opened bottles are much more exciting than six bottles quietly losing their sparkle on the counter.

Make recipe cards. Your guests should not have to ask you for the ratio every nine minutes.

Offer smaller pours. With six varieties to taste, a half-size spritz is plenty. Set out smaller wine glasses or suggest using 1½ ounces Prosecco, 1 ounce aperitivo and a small splash of soda.

And please: feed everyone.

A Little Bit of Italy, Right at Home

The best part of a spritz party is discovering how different these drinks can be.

Aperol is sunny and easygoing. Campari is bold and bitter. Hugo is floral and breezy. Select brings a savory taste of Venice. Limoncello carries the perfume of southern Italian citrus, while Cynar wanders in from the herb garden wearing a fabulous dark coat.

By the end of the evening, everyone will have a favorite. There may be passionate debate. Someone will become weirdly devoted to Select. Someone else will spend the rest of the night telling new arrivals, “You have to try the artichoke one.”

Put on a good playlist, scatter a few bowls of olives around the garden, and let the California evening do its thing.

Salute, friends. And don’t forget the ice.

Did you hosted an Italian Spritz Party? Be sure to tag me on Instagram and let me know how it went!

The Ultimate Italian Spritz Bar

This one easy recipe gives you six+ spritz variations, so everyone can choose their own little Italian adventure. Set out the bottles, fill a bucket with ice, and let guests mix their favorite.

Course Drinks

Cuisine Italian

Prep Time 5

Servings spritz

Calories 209kcal

Author Alison Needham

Ingredients

For the classic spritz base:

Choose one aperitivo and garnish combination:

For a Hugo Spritz:

Instructions

Fill a large wine glass generously with ice.
For an Aperol, Campari, Select, limoncello, or Cynar spritz, pour in the Prosecco, followed by your chosen aperitivo and the soda water. Stir gently, just enough to combine without knocking all the sparkle out of the glass.
Add the appropriate garnish and serve right away.
For a Hugo Spritz, add the Prosecco, elderflower liqueur, and soda water to an ice-filled wine glass. Stir gently, then garnish with a generous sprig of mint and a lime wheel.

Nutrition

Serving: 1g | Calories: 209kcal | Carbohydrates: 17g | Sugar: 1g

The post How to Host the Ultimate Italian Spritz Party appeared first on A Table Defloured.

Gluten Free Tiramisu Snack Bites

Alison Needham — Fri, 21 Aug 2026 17:53:48 +0000

If you love tiramisu but don’t necessarily want to make an entire pan of it, these gluten free tiramisu snack bites are my tiny, no-bake answer.

Jump to Recipe

They have everything I crave about the classic Italian dessert: rich mascarpone cheese, espresso, dark chocolate, vanilla, and a generous dusting of cocoa powder. But instead of layering coffee-soaked ladyfingers and mascarpone cream into a baking dish, I’m stuffing all those flavors into soft, chewy prunes.

It sounds a little unexpected. It is also very, very good.

These tiramisu-stuffed prunes were inspired by the viral stuffed-date trend, where dried fruit gets filled with everything from peanut butter to cookie dough and cheesecake filling. Prunes work beautifully here because their deep, slightly tart sweetness plays especially well with coffee and chocolate.

Best of all, this gluten free tiramisu recipe requires no gluten-free ladyfingers, no raw eggs, no whipped egg whites, and no waiting overnight for layers to set.

Just fill, dip, dust, chill, and snack.

Why You’ll Love These Gluten Free Tiramisu Snack Bites

Traditional tiramisu is one of my favorite desserts, but it can be a bit of a project. Depending on the recipe, classic tiramisu may involve raw egg yolks, whipped egg whites, heavy whipping cream, a double boiler, coffee-soaked lady fingers, and several hours of chilling.

These little bites capture the same rich flavors with significantly less effort.

They’re:

Naturally gluten-free
No-bake
Made without raw eggs
Ready with about 20 minutes of prep
Rich and creamy without being overwhelmingly sweet
Easy to make ahead
Perfect for an afternoon coffee break or dinner party dessert

And because the prunes themselves are naturally gluten-free, there’s no need to hunt down store-bought gluten-free ladyfingers or make homemade gluten-free ladyfingers from scratch.

That alone feels like good news.

Alison’s Notes

Let the mascarpone soften slightly

Mascarpone cheese is easiest to mix when it has softened slightly at room temperature. You don’t want it warm, though. If it gets too soft, your filling can become loose instead of thick and creamy.

Instant espresso works best

Instant espresso powder gives these gluten free tiramisu bites plenty of coffee flavor without adding too much liquid to the mascarpone mixture.

Regular instant coffee will work in a pinch, although the coffee flavor may be milder.

You could even use decaffeinated coffee or decaf espresso powder if you’re serving these later in the evening.

Make them ahead

These make a great make-ahead dessert. Once assembled, store the tiramisu snack bites in an airtight container in the refrigerator.

They’re best within about three days, although I especially like them the next day, when the coffee, cocoa, chocolate, and mascarpone flavors have had a little time to settle in together.

Want a boozier version?

For a dinner party or special occasion, add a tiny splash of coffee liqueur, dark rum, or Marsala wine to the mascarpone filling.

If you do, reduce the hot water slightly so the filling stays thick enough to pipe.

How These Compare to Traditional Gluten Free Tiramisu

These are absolutely inspired by tiramisu, but they are not authentic tiramisu—and I’m perfectly happy admitting that. A traditional tiramisu usually starts with a layer of ladyfingers soaked in espresso coffee and sometimes coffee liqueur, Marsala wine, or dark rum. That gets layered with a rich mascarpone cream and finished with cocoa powder.

Many classic tiramisu recipes also use fresh eggs. Some recipes whip raw egg yolks with sugar, while others beat egg whites to soft peaks or stiff peaks before folding them into the mascarpone mixture. Other versions skip the uncooked eggs and use whipped cream or heavy whipping cream instead.

A traditional gluten free tiramisu follows much the same method but replaces standard lady fingers with gluten-free ladyfinger biscuits, gluten-free sponge cake, or homemade gluten-free ladyfingers.

That can be wonderful when I want the full classic dessert. But sometimes I want tiramisu at 3:17 in the afternoon. That is where these little snack bites come in.

An Easy Gluten Free Tiramisu Recipe Without Ladyfingers

One of the trickiest parts of making classic gluten free tiramisu can simply be finding the right ladyfingers.

Depending on where you shop, you may find store-bought gluten-free ladyfingers or brands like Schär ladyfingers. You can also make homemade ladyfingers or use gluten-free sponge cake. But these gluten free tiramisu snack bites skip that issue completely.

The prune becomes the base of the dessert, giving you something soft, chewy, and naturally sweet underneath the rich mascarpone cream.

There’s no baking dish.
No layer of ladyfingers.
No stand mixer.
No beating egg whites to stiff peaks.
And no plastic wrap stretched over a pan while you patiently wait for the whole thing to set overnight.

I love classic tiramisu deeply, but I also love a shortcut.

Why Prunes Work So Well in Tiramisu Snack Bites

The viral stuffed-date trend works because dried fruit is essentially nature’s tiny dessert shell.

Dates are sweet, soft, and easy to fill. Prunes have many of those same qualities, but they bring a slightly deeper and more complex flavor. Prunes have a jammy sweetness with just enough tartness to balance the rich mascarpone cheese. Add espresso, unsweetened cocoa powder, and dark chocolate, and suddenly everything makes sense.

The coffee flavor keeps the filling from becoming too sweet, while the chocolate gives you that little snap against the creamy filling and chewy prune. It’s one of those combinations that sounds unusual until you take a bite.

Then it just tastes like dessert.

The Viral Stuffed-Date Trend Gets a Gluten Free Tiramisu Makeover

The internet has stuffed dates with peanut butter, pistachio cream, cookie dough, tahini, cheesecake, and enough melted chocolate to keep a small spoon permanently employed.

Naturally, I started wondering what else we could stuff.

And, more importantly, could I turn it into tiramisu?

The answer was yes.

These tiramisu-stuffed prunes use the same basic formula that makes viral stuffed-date recipes so satisfying: start with soft dried fruit, add a creamy filling, cover it in chocolate, and finish with something pretty. In this case, that “something pretty” is a dusting of cocoa powder and a shower of grated dark chocolate. A chocolate-covered coffee bean on top doesn’t hurt either.

Are These Really Tiramisu?

Not technically.

Authentic tiramisu is a layered Italian dessert made with espresso-soaked ladyfingers, mascarpone, cocoa powder, and traditionally some combination of eggs, sugar, and alcohol. These are tiny gluten free tiramisu-inspired snack bites. But they capture the parts of tiramisu I love most:

Rich mascarpone cream.
Strong espresso coffee.
Dark chocolate.
Cocoa.
Vanilla.

That creamy, slightly bitter, not-too-sweet balance that makes tiramisu such a perfect dessert. The prune adds its own chewy, fruity personality to the equation. Are prunes the new ladyfingers?

No.

Are they doing a surprisingly convincing little tiramisu impression?

Absolutely.

A Gluten Free Dessert That Actually Feels Easy

Gluten-free desserts sometimes come with an extra layer of logistics. You have to source a special ingredient, adapt a cake recipe, track down gluten-free ladyfingers, or make something from scratch that everyone else can just buy at the grocery store. This recipe needs none of that. There is no flour, no sponge cake, and no special gluten-free substitute. The ingredients are naturally gluten-free, although as always, if you have celiac disease or need to avoid cross-contact, check the labels on your chocolate, espresso powder, cocoa powder, and other packaged ingredients.

The result is an easy gluten free tiramisu-inspired dessert that feels special without becoming an afternoon project.

When to Serve Tiramisu Snack Bites

These are small enough for snacking but pretty enough for entertaining.

I’d serve them:

With afternoon espresso
As part of a dessert board
At dinner parties
For holiday gatherings
After an Italian-inspired meal
As a little make-ahead dessert for special occasions
Straight from the refrigerator when nobody is looking

They’re particularly nice for a party because you can make them ahead, arrange them on a platter, cover them with plastic wrap or transfer them to an airtight container, and keep them chilled until serving. No slicing. No scooping. No collapsed first piece of tiramisu. Everyone gets their own perfect little bite.

Can I Make These Ahead?

Yes. In fact, these are even better after a little time in the refrigerator.

Make the stuffed prunes up to one day ahead and store them in an airtight container. The chocolate will stay firm, the mascarpone filling will remain creamy, and the espresso flavor will have time to mingle with the prune and cocoa.

For the best results, take them out of the refrigerator about 5 to 10 minutes before serving. You want the mascarpone cool, but not so cold that you lose that soft, rich texture.

Can I Use Cream Cheese Instead of Mascarpone?

You can, although the flavor will change. Full-fat cream cheese is tangier and firmer than mascarpone. Mascarpone has a softer, richer flavor that makes these taste much more like classic tiramisu. If using cream cheese, let it soften slightly at room temperature and add a teaspoon or two of heavy cream if needed to loosen the filling. But if you can find mascarpone cheese, I think it’s absolutely worth using here.

Do These Tiramisu Bites Contain Raw Eggs?

No.

Unlike many traditional tiramisu recipes, this version contains no raw eggs, raw egg yolks, or uncooked egg whites. There’s also no egg mixture to cook over a double boiler and no whipping egg whites to soft peaks or stiff peaks. That makes the filling especially simple: mascarpone, powdered sugar, vanilla extract, espresso, and a pinch of salt. Stir and you’re done.

Can I Use Whipped Cream?

You can lighten the mascarpone filling by folding in a little whipped cream if you’d like. Whip cold heavy cream until soft peaks form, then gently fold a few spoonfuls into the mascarpone mixture. The filling will be lighter and fluffier, although I personally like the richer mascarpone filling here because it stands up so nicely against the chewy prunes and dark chocolate.

Gluten Free Tiramisu Snack Bites, Minus the Fuss

I will always have a place in my heart for a big dish of classic tiramisu. The coffee-soaked ladyfingers. The cream layer. The cocoa powder. The whole gloriously soft, slightly messy situation. But I don’t always have the patience to make it.

These gluten free tiramisu snack bites give me all those rich flavors in a form that takes very little time and requires absolutely no baking. They’re creamy, chewy, chocolatey, coffee-forward, and just fancy enough to feel like you made a proper dessert. The stuffed-date trend may have opened the door.

The prunes have arrived wearing mascarpone and cocoa powder.

More delicious recipes to try with California prunes (yes prunes!)>>>

This post is sponsored by my friends at California Prunes, which means I got paid to make something delicious and tell you about it. As always, all prune-stuffing enthusiasm, tiramisu cravings, and opinions are entirely my own.

Did you try this gluten free tiramisu snack bite recipe? Please share a star rating and leave a comment below!

Gluten Free Tiramisu Snack Bites

These gluten-free tiramisu snack bites pack all the creamy, coffee-kissed flavor of the classic dessert into one easy little bite. Soft prunes are filled with sweetened mascarpone, dipped in dark chocolate, and finished with cocoa for a no-bake treat that feels anything but basic. Makes 12.

Course Dessert, Snack

Cuisine American, Italian

Prep Time 20

Chill Time 20

Servings servings

Calories 157kcal

Author Alison Needham

Equipment

Sheet Pan

Ingredients

12 large pitted prunes
4 ounces mascarpone cheese softened
2 tablespoons powdered sugar
½ teaspoon vanilla extract
1 teaspoon instant espresso powder
1 teaspoon hot water
Pinch of fine sea salt
⅓ cup semisweet or dark chocolate chips
1 teaspoon coconut oil optional
Unsweetened cocoa powder for dusting
Finely grated dark chocolate or chocolate covered coffee bean or both, for topping

Instructions

Line a small plate or baking sheet with parchment paper.
Gently open each prune and flatten slightly.
In a tiny bowl, stir together the instant espresso powder and hot water until dissolved. Let it cool for a minute or two.
In a medium bowl, stir the mascarpone, powdered sugar, vanilla, espresso mixture, and sea salt until smooth and creamy.
Transfer the mascarpone mixture to a piping bag or a zip-top bag with one corner snipped off. You can also use a small spoon.
Pipe or spoon the filling into the center of each prune.
Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 15-second intervals, stirring between each interval, until smooth.
Dip the bottom of each stuffed prune into the melted chocolate, or drizzle the chocolate over the tops.
Place the prunes back on the parchment paper. Dust lightly with cocoa powder and finish with grated dark chocolate or chocolate covered coffee bean.
Refrigerate for at least 20 minutes, or until the filling is chilled and the chocolate has set.

Notes

Mascarpone becomes easier to mix when it’s slightly softened, but don’t let it become warm or runny.
Instant espresso powder gives the filling a concentrated coffee flavor without adding too much liquid. Regular instant coffee works too, but the flavor may be milder.
For a slightly less-rich filling, replace half the mascarpone with full-fat Greek yogurt. The mixture will be softer and tangier but still delicious.
These are best eaten within three days. Store them in a covered container in the refrigerator.
For a grown-up dinner-party version, add a very small splash of coffee liqueur to the filling. Reduce the hot water so the mascarpone doesn’t become too loose.

Nutrition

The post Gluten Free Tiramisu Snack Bites appeared first on A Table Defloured.

Easy Homemade Gluten-Free Plum Cherry Crumble Recipe

Alison Needham — Fri, 17 Jul 2026 18:09:20 +0000

This gluten-free Cherry Crumble is bubbling with juicy plums, cherries and tender prunes, tucked beneath a buttery oat and almond flour topping. Almond extract brings out the flavor of the fruit, and an optional splash of cherry liqueur gives the whole thing a warm, grown-up glow.

Jump to Recipe

There are desserts that arrive at the table looking polished and composed, and then there are fruit crumbles.

A good crumble bubbles over. It slumps a little when spooned into bowls. Its edges get sticky, its topping is gloriously uneven, and there is always one edge with more buttery crumble than the others. Naturally, that is the one everyone wants.

This easy Plum Cherry Crumble recipe is very much that kind of dessert.

It starts with fresh cherries and plums, bright and generous with their juices. Then come the prunes, which soften into the cherry filling and add a deep, mellow sweetness. A little almond extract makes the cherries taste even more like themselves, all nestled beneath the golden brown crumble topping.

And because we are already here, a splash of cherry liqueur is very welcome. It feels special enough for a summer dinner with friends, but this easy recipe is simple enough to make in bare feet while the evening light is still coming through the kitchen windows.

Why You’ll Love This plum Cherry Crumble

This is the sort of easy dessert recipe I come back to throughout cherry season. It uses simple ingredients, is naturally rustic, and does not ask you to wrestle with a pie crust on a warm afternoon.

The plum cherry mixture comes together in one large bowl, and the crumbly topping can be made in a medium bowl, with a pastry blender, or in a food processor. There is no rolling, chilling, or decorative crimping involved.

The prunes deepen the cherry flavor without taking over, while the optional cherry liqueur makes this delicious dessert feel a little more celebratory.

Perhaps the best part is that this Plum Cherry Crumble works with sweet cherries, tart cherries, or a combination of the two. Fresh fruit is wonderful during the summer, but frozen pitted cherries mean you can make it whenever the craving strikes.

Add a scoop of vanilla ice cream and I am not sure fruit desserts get much better.

Cherry Crumble, Cherry Crisp, or Cherry Cobbler?

The names of baked fruit desserts can get a little muddled, especially because “crisp” and “crumble” are often used interchangeably.

Traditionally, a fruit crumble has a streusel-like topping made with flour, sugar, and butter, while fruit crisps often include oats. A cherry cobbler usually has a biscuit or batter topping.

This recipe lands happily between a classic cherry crumble and an easy cherry crisp. The almond flour and cold butter create a buttery crumb topping, while certified gluten-free oats add the cozy texture of an oatmeal crumble.

Call it a crisp recipe, a fruit crumble, or a Cherry Crumble. Once the cherry juices start bubbling around those crisp, craggy edges, nobody at the table will be too concerned about terminology.

The Secret to a Richer Cherry Filling

Prunes tend to get tucked into a very small corner of the culinary world, which is unfair because they are really just deeply sweet dried plums with excellent instincts.

In this Plum Cherry Crumble, the chopped prunes soften as they bake and nearly disappear into the cherry filling. They give the fruit body, richness, and a subtle caramel-like flavor without making it overwhelmingly sweet.

They are especially helpful when using tart cherries or sour cherries, balancing their tart flavor without requiring cups of sugar. If you are using very sweet cherries, you can reduce the sugar slightly and let the fruit do the talking.

A little lemon juice keeps the filling bright, while cornstarch thickens the cherry juices so the finished crumble is saucy rather than soupy.

Choosing the Best Cherries

Fresh cherries are glorious during cherry season, and this recipe is a lovely excuse to bring home an ambitious bag from the farmers’ market.

Bing cherries, Rainier cherries, and other sweet cherries create a mellow, jammy filling. Tart cherries and sour cherries give the dessert a brighter, sharper flavor. I especially love using a combination for the best results.

Most grocery stores carry fresh cherries during the summer and frozen cherries year-round. Frozen pitted cherries work beautifully and do not need to be thawed before baking.

You will need about 2 1/2 cups of cherries for the full recipe, along with 2 1/2 cups of sliced fresh plums. If you are starting with whole fresh cherries, a cherry pitter makes quick work of the job. You can also remove the pits with a sturdy straw or chopstick, although your kitchen may look briefly like a tiny cherry crime scene.

Whatever method you choose, double-check the pitted cherries before adding them to the large mixing bowl. One sneaky pit has a remarkable ability to find the person with the most expensive dental work.

A Note About Cherry Liqueur

Cherry liqueur adds depth and warmth to the cherry mixture, but you do not need much. Two tablespoons is enough to make its presence known without turning dessert into a cocktail.

Kirsch gives the filling a clean, bright cherry flavor. A sweeter cherry liqueur makes it rounder and more reminiscent of sweet cherry pie filling.

For an alcohol-free Cherry Crumble, leave it out or replace it with an equal amount of cherry juice, orange juice, or water. Maple syrup can also be used for a little extra sweetness, though it is a liquid sweetener and will give the filling a softer consistency.

How to Make a Good Crumble Topping

For this version, I use cold butter rather than melted butter. Cold butter creates distinct coarse crumbs and helps the crumble mixture bake into crisp, golden clusters.

Add the dry ingredients to a medium bowl and whisk them together before cutting in the butter. A pastry blender works beautifully, but your fingertips are perfectly acceptable. You can also pulse the ingredients in a food processor.

Stop mixing when the topping resembles coarse crumbs with a few larger pieces. Those craggy bits become the buttery, golden brown clusters everyone reaches for first.

The combination of certified gluten-free oats and almond flour makes a crumbly oat topping with plenty of texture. If you need a nut-free version, replace the almond flour with a gluten-free all-purpose flour blend.

And yes, when I say all-purpose flour here, I mean a gluten-free all-purpose flour blend—not traditional wheat flour. Around here, gluten-free is always invited to dessert.

Easy Cherry Crumble Variations

Use Tart or Sour Cherries – Replace some or all of the sweet cherries with tart cherries or sour cherries. Taste the fruit before assembling the filling and add another tablespoon or two of sugar when needed.
Make It with Rainier Cherries – Rainier cherries make a particularly lovely fresh Cherry Crumble. Their delicate sweetness pairs beautifully with almond extract, though their pale color means the filling will look a little less dramatic.
Make It Nut-Free – Replace the almond flour with a gluten-free all-purpose flour blend and leave out the pecans or walnuts.
Use Coconut Sugar – Coconut sugar can replace the light brown sugar in the crumble topping. It will create a darker color and a slightly toasted, caramel-like flavor.
Add Maple Syrup – Replace 1 or 2 tablespoons of the cane sugar with maple syrup. Because maple syrup is a liquid sweetener, the cherry filling may be a little softer.
Add Chocolate – Add 1/2 cup of dark chocolate to the filling. If you’re really feeling wild, add 2 tablespoons of cocoa powder to the dry ingredients for the topping.
Turn It Into a Plum Cherry Crumble Pie – Spoon the prepared filling into a gluten-free pie crust, add the crumble topping, and bake until golden brown and bubbling. It is somewhere between a classic cherry pie, a cherry crumb pie, and a cherry crumble pie—which is an excellent place to be.
Make Individual Cherry Crumbles – Divide the cherry mixture and crumble topping among buttered ramekins. Place them on a baking sheet and begin checking for doneness after about 25 minutes.

Can I Use Cherry Pie Filling?

Fresh fruit gives this Cherry Crumble its bright, juicy character, but homemade cherry pie filling can work in a pinch.

You can also use a good-quality canned sweet cherry pie filling, though the finished dessert will be sweeter and softer. Reduce or omit the sugar in the fruit layer, and consider adding a little lemon juice to sharpen the flavor.

This recipe is not quite the same as cherry pie because there is no pie crust to roll, chill, or coax into cooperation. That is part of its charm.

Fresh or Frozen Cherries?

Both work beautifully.

Fresh cherries offer the firmest texture and brightest flavor, making them ideal for a fresh cherry crumble at the height of summer. Frozen cherries release more liquid and may need an additional 5 to 10 minutes in the oven.

Do not thaw frozen cherries first. Add them directly to the large bowl with the remaining filling ingredients and bake as directed.

Whether you use fresh or frozen, juicy cherries are the heart of this easy cherry crumble.

Can I Make Plum Cherry Crumble Ahead?

The crumble topping can be prepared up to three days in advance. Store it in an airtight container in the refrigerator so the cold butter stays firm.

The plum cherry filling can be mixed a few hours before baking. Cover the large bowl tightly with plastic wrap and refrigerate it until you are ready to assemble the dessert. The cherries will release more juice as they sit, so give the mixture another stir before transferring it to the baking dish.

You can also assemble the entire crumble, cover it with plastic wrap, and refrigerate it for several hours. Remove the plastic wrap before baking and add a few extra minutes to the baking time.

Do not place a very cold glass baking dish directly into a hot oven. Let it stand at room temperature briefly while the oven preheats.

How to Store plum Cherry Crumble

Cool the Cherry Crumble completely, then cover the baking dish or transfer leftovers to an airtight container.

Store it in the refrigerator for up to four days.

Reheat individual portions in the microwave, or cover the baking dish loosely with aluminum foil and warm it in a 300°F oven. Remove the foil for the final few minutes if you would like to revive the crisp topping.

The crumble is also very good cold, eaten directly from the refrigerator while standing in the kitchen. This is not the official serving suggestion, but it is the truth.

What to Serve with Plum Cherry Crumble

A scoop of vanilla ice cream is the obvious choice, and sometimes the obvious choice is obvious for a reason.

The cold creaminess softens the tart flavor of the cherries, melts into the buttery crumb topping, and catches those little streaks of dark chocolate. A tiny pinch of flaky salt over the ice cream is especially good.

Softly whipped cream, crème fraîche, or Greek yogurt are lovely too. For maximum cozy-dessert energy, serve the crumble warm with a generous scoop of ice cream and a cup of coffee nearby.

A Perfect Summer Dessert

This Plum Cherry Crumble is the perfect summer dessert for backyard dinners, casual gatherings, and those cherry season afternoons when you somehow come home with far more fruit than you intended to buy.

It is also one of those cherry recipes that does not demand perfection. The cherries do not have to be arranged. The crumbly topping does not have to be even. A little bubbling over the side only makes the baking dish look more promising.

Unlike a classic cherry pie, there is no pastry anxiety involved. Unlike some elaborate dessert recipes, there is no need to chill five separate components or wash every small bowl in the kitchen.

It is simply fresh fruit, a rich cherry filling, and a buttery crumble baked until golden brown.

More About This Easy Cherry Crisp

Although Plum Cherry Crumble is our name for it, this dessert has all the best qualities of an easy cherry crisp. The oat topping becomes crunchy at the edges, the almond flour keeps the center tender, and the fruit underneath turns soft and jammy.

Fruit crisps and fruit crumbles are some of my favorite recipes for feeding people because they feel generous and relaxed. You can bring the baking dish straight to the table, hand everyone a spoon, and let the scoop of vanilla ice cream do the decorating.

No piping bag. No perfect slices. No pie server required.

Is This a Kid-Friendly Recipe?

The basic version makes a lovely addition to a collection of kids’ recipes, especially if little hands help combine the dry ingredients or scatter the crumble topping.

For children, omit the cherry liqueur. You can replace it with cherry juice or orange juice.

An adult should handle the cherry pitter, food processor, and oven, of course. Cherry juice also stains with impressive commitment, so an apron is not a bad idea.

Final Thoughts

This is the Plum Cherry Crumble I want when cherry season and plum seasons are showing off, when friends are coming over, or when an ordinary Tuesday needs a little help.

It is rustic, generous, and just fancy enough to feel festive. The prunes deepen the stone fruit flavors and the cherry liqueur adds a quiet grown-up glow.

The buttery crumble topping turns golden brown and crisp while the cherry filling bubbles underneath. Spoon it into bowls while it is still warm, add something creamy, and do not worry if the servings are messy.

The best fruit desserts usually are.

More Gluten free summer desserts to try

Did you try this recipe? Please share a star rating and leave a comment below!

Easy Homemade Gluten-Free Plum Cherry Crumble Recipe

This easy Cherry Crumble is filled with juicy cherries and plums, tender prunes, and an optional splash of cherry liqueur. A little almond extract makes the fruit taste even more cherry-like, while the gluten-free oat and almond flour topping bakes into buttery, golden brown clusters. Serve it warm with a scoop of vanilla ice cream for a relaxed summer dessert that is just fancy enough.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 45

Cooling Time 15

Total Time 1 25

Servings servings

Calories 488kcal

Author Alison Needham

Equipment

Ingredients

Cherry Filling

2 1/2 cups pitted cherries fresh or frozen
2 1/2 cups sliced fresh plums
1 cup pitted prunes roughly chopped
1/3 cup granulated sugar or cane sugar
2 tablespoons cornstarch or tapioca flour
2 tablespoons cherry liqueur such as kirsch, optional
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon ground cinnamon
Pinch of kosher salt

Crumble Topping

1 cup certified gluten-free rolled oats
3/4 cup almond flour
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
6 tablespoons cold unsalted butter cut into small cubes
1/2 cup slivered almonds

US Customary – Metric

Instructions

Preheat the oven to 375°F. Lightly butter an 8-inch square baking dish or another 2-quart baking dish. Place it on a rimmed baking sheet to catch any bubbling cherry juices.
In a large mixing bowl, combine the pitted cherries, sliced plums, chopped prunes, sugar, cornstarch, cherry liqueur, fresh lemon juice, vanilla extract, almond extract, cinnamon, and salt.
Stir until the cherry mixture is evenly coated, then transfer the cherry filling to the prepared baking dish.
In a medium bowl, whisk together the gluten-free oats, almond flour, light brown sugar, cinnamon, and salt.
Add the cold butter. Use a pastry blender or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with a few larger pieces.
Fold in the sliced almonds.
Scatter the crumble topping evenly over the cherry filling. Gently squeeze a few handfuls together as you go to create larger, crumbly clusters.
Bake for 40 to 50 minutes, until the topping is golden brown and the cherry filling is bubbling around the edges and through the center.
If the topping begins to brown too quickly, loosely cover the baking dish with aluminum foil for the remaining baking time.
Let the Cherry Crumble cool at room temperature for at least 15 minutes before serving. This gives the filling time to thicken.
Serve warm with a scoop of vanilla ice cream, whipped cream, crème fraîche, or Greek yogurt.

Notes

Fresh sweet cherries, tart cherries, sour cherries, or a combination will all work well. Frozen pitted cherries can be used without thawing, though the crumble may need an additional 5 to 10 minutes in the oven.

For an alcohol-free version, replace the cherry liqueur with cherry juice, orange juice, or water.

For a nut-free version, replace the almond flour with a gluten-free all-purpose flour blend and omit the pecans or walnuts.

Cold butter creates a crisp, craggy crumble topping. Melted butter can be used for a softer, more uniform topping.

Store leftover Cherry Crumble in an airtight container in the refrigerator for up to four days. Reheat individual servings in the microwave or warm the baking dish in a 300°F oven.

Make-Ahead Instructions
The crumble topping can be prepared up to three days in advance and stored in an airtight container in the refrigerator.

The cherry filling can be mixed several hours before baking. Cover the bowl with plastic wrap and refrigerate. Stir it again before transferring it to the baking dish.

The entire crumble can also be assembled and refrigerated for several hours before baking. Add a few extra minutes to the cook time when baking it cold.

Nutrition

Frequently Asked Questions

What is the difference between Cherry Crumble and cherry crisp?

A traditional crumble topping is usually made with flour, sugar, and butter, while a crisp topping often contains oats. This recipe includes both almond flour and gluten-free oats, so it deliciously straddles the line.

Can I use frozen cherries?

Yes. Use frozen pitted cherries directly from the freezer and add approximately 5 to 10 minutes to the baking time.

Can I use melted butter instead of cold butter?

Yes. Melted butter creates a softer, more uniform topping, while cold butter creates coarse crumbs and larger crisp clusters.

Can I leave out the prunes?

You can, though they add lovely depth and help thicken the cherry filling. Replace them with another cup of cherries if needed.

Can I leave out the cherry liqueur?

Absolutely. Replace it with cherry juice, orange juice, or water.

How do I know when the crumble is done?

The topping should be golden brown, and the cherry filling should bubble around the edges and through the center.

Can I prepare the topping in advance?

Yes. Store the crumble mixture in an airtight container in the refrigerator for up to three days.

Does this recipe use all-purpose flour?

The main recipe uses almond flour. For a nut-free variation, use a gluten-free all-purpose flour blend.

What is the best way to serve Cherry Crumble?

Serve it warm with a scoop of vanilla ice cream, whipped cream, crème fraîche, or Greek yogurt.

The post Easy Homemade Gluten-Free Plum Cherry Crumble Recipe appeared first on A Table Defloured.

Gluten-Free Mandarin Orange Cake with Ojai Pixies

Alison Needham — Wed, 27 May 2026 15:16:49 +0000

There is something very specific that happens when you drive through Ventura County in citrus season.

The air changes first. Before you even see the groves, you get that faint perfume of orange blossom and sun-warmed leaves. Suddenly everything feels a little softer around the edges. The light gets golden. The hills start showing off. And, if you’re lucky, someone hands you an Ojai Pixie tangerine and your whole day improves by at least 37 percent.

Jump to Recipe

I recently had the sweetest chance to attend a Ventura County agritour. It was exactly the kind of day that makes me want to come home, tie on an apron, and bake something bright and simple. We visited Friend’s Ranches, where Ojai citrus is very much the star of the show; Kimball Ranch, an avocado farm, which felt like peak California in the best way; and Prancer’s Farm on Highway 126, with its old-school farm stand energy and working-farm charm.

But the Pixies? The Pixies stayed with me.

So I made this gluten-free mandarin orange cake—a tender, sunny, citrusy little cake made with almond flour, gluten-free flour, California olive oil, Real California buttermilk, and lots of Ojai Pixie tangerine flavor.

It’s not the retro mandarin orange cake some of us grew up seeing at potlucks. You know, the one made with boxed cake mix, canned mandarin oranges, dry pudding mix, and Cool Whip frosting. That cake, sometimes called Pig Pickin’ Cake or sunshine cake, absolutely has its place at family gatherings and special occasions. She is nostalgic, fluffy, and knows how to work a 9×13 glass dish.

This version is my California-girl, gluten-free spin: still joyful, still easy, still full of orange flavor, but made from scratch with fresh citrus and olive oil. Think of it as a more grown-up mandarin cake—a little rustic, a little golden, and very happy under a pile of charred Pixies.

It’s a great cake for brunch, Easter, Mother’s Day, spring dinners, or any time you want one of those easy desserts that looks charming without requiring tweezers or emotional support.

Why this mandarin orange cake is special

This mandarin orange cake starts with a simple batter made in a large bowl. No mixer, no fussy layers, no separating eggs. Just bright citrus, good olive oil, and a soft gluten-free crumb.

The almond flour gives the cake tenderness. The gluten-free flour blend gives it structure. The buttermilk keeps it soft. The olive oil makes it fragrant and moist. And the Ojai Pixie tangerines bring the sweet, floral citrus flavor that makes the whole cake feel like spring.

For the best results, I rub the orange zest into the sugar before adding the other cake ingredients. It’s a tiny step, but it wakes up all those citrus oils and makes the batter smell like you’re standing in the middle of an Ojai grove.

Then, once the cake cools, I drizzle the top of the cake with a simple Pixie tangerine glaze and spoon charred citrus over everything. The charred orange slices and segments get juicy and caramelized, almost like a stovetop marmalade. Messy in the prettiest way.

A little love letter to Ojai Pixies

Ojai Pixies are technically tangerines, and they work beautifully anywhere you’d use mandarin oranges. They’re sweet, seedless, easy to peel, and bursting with that floral orange flavor that tastes like actual sunshine.

They’re also seasonal little divas, usually showing up for a short spring window and then disappearing until next year. That makes baking with them feel special, like catching golden hour in cake form.

For this recipe, the Pixies show up three ways: zest in the cake, juice in the glaze, and charred segments (genius idea from Ali Slagle BTW) on top. If you have extra oranges or extra Pixies hanging around, this is exactly where they want to be.

When Pixies aren’t in season, use mandarins, clementines, satsumas, tangerines, Cara Cara oranges, blood oranges, or small sweet oranges. This cake is flexible and forgiving, which is exactly how I like my desserts and, frankly, my weekends.

How this is different from classic mandarin orange cake

The classic easy mandarin orange cake recipe usually leans on a yellow cake mix, canned mandarin oranges, pudding mix, crushed pineapple, and a whipped topping frosting. Some versions use pineapple juice in the topping, and honestly, I understand the appeal. It’s sweet, fluffy, nostalgic, and very church-supper fabulous.

My original recipe here goes in a different direction. It’s still an easy dessert, but instead of using a boxed cake mix or dry pudding mix, we’re making a simple gluten-free flour mixture with almond flour, gluten-free flour, baking powder, baking soda, and salt.

There’s no Cool Whip frosting, no canned fruit, and no layer cake situation to wrangle. It’s baked in one cake pan, cooled on a wire rack, glazed, and topped with charred citrus. Low drama. High reward.

Could you bake this in a Bundt pan? Probably, with some adjustments. I’d double the recipe for a standard Bundt pan and start checking around 40 minutes. But as written, I love it in an 8-inch cake pan because it bakes evenly, stays tender, and gives you the perfect surface for that glossy Pixie topping.

Why California olive oil belongs here

Olive oil and citrus are one of those pairings that just makes sense. California olive oil gives this cake a tender crumb and a subtle fruitiness that plays beautifully with the mandarin oranges.

Use an olive oil you actually like the taste of—something fresh, fruity, grassy, or a little peppery. This is not the time for the bottle that’s been quietly aging in the back of the pantry since the last time you made salad dressing.

The olive oil also helps make this a wonderfully moist cake, even though it’s gluten-free. Nobody wants a dry gluten-free cake. We have suffered enough.

A few notes from the agritour road

The Ventura County agritour was such a beautiful reminder of how much abundance is tucked into this part of California. At Friend’s Ranches, the citrus was the star: trees heavy with fruit, boxes of Ojai Pixies, and that sweet smell of spring citrus everywhere.

Then there was the Kimball Ranch, an avocado farm, which felt deeply California in that “of course we’re casually standing among avocado trees” kind of way. And Prancer’s Farm on Highway 126 brought that classic roadside farm-stand feeling I love—seasonal produce, open sky, and the reminder that food doesn’t just appear in a grocery cart fully formed.

Days like that make me want to bake simple things that honor good ingredients. Nothing too precious. Nothing too fussy. Just a delicious cake with citrus, olive oil, and a little bit of farm-road sunshine baked right in.

More gluten free olive oil cakes to try

A Very Good GF Buttermilk Cake with Roasted Strawberries

This gluten-free buttermilk cake is pure California sunshine—tender, golden, and made with olive oil, tangy buttermilk, and a little citrus zest for good measure. I pile it high with roasted strawberries that turn jammy and lush in the oven with honey, olive oil, and just enough black pepper to make things interesting. It’s simple enough for a Tuesday, pretty enough for Mother’s Day, and absolutely the kind of cake that makes everyone forget it’s gluten-free.

Best Ever Gluten Free Lemon Cake Recipe

This gluten-free lemon cake is bright, tender, and just the right amount of puckery—in other words, exactly what I want with an afternoon cup of tea or, let’s be honest, for breakfast. Fresh lemon zest gets rubbed into sugar with a little rosemary, which makes the whole kitchen smell like a sunny spring garden. Olive oil, buttermilk, almond flour, and brown rice flour give it a delicate crumb, and that sweet-tart lemon glaze on top? She’s the reason nobody stops at one slice.

The Best Gluten Free Olive Oil Cake Recipe on the Internet

This gluten-free olive oil cake is the kind of dessert I want waiting on the counter all autumn long. It’s tender, citrusy, and just fancy enough without requiring any fuss. It’s made with good extra-virgin olive oil, orange zest, a splash of amaretto or Grand Marnier. And it’s topped with pretty slices of Bosc pear and almonds before baking. The best part? It’s dairy-free, keeps beautifully at room temperature, and actually tastes even better the next day. I fully support calling “planning ahead” and not “sneaking cake for breakfast.”

This post is sponsored by California Grown, who help shine a light on the farmers, growers, and gorgeous seasonal produce that make California such a delicious place to cook from. As always, all opinions, citrus obsessions, and Ojai Pixie enthusiasm are my own.

Gluten-Free Mandarin Orange Cake with Ojai Pixies

This sunny gluten-free olive oil cake is my little love letter to California citrus season. It’s tender from almond flour, rich and fragrant with good California olive oil, and bright with the sweet-tart magic of Ojai Pixie tangerines. If you’ve never had an Ojai Pixie, they’re tiny but mighty—sweet, seedless, easy to peel, and bursting with that floral tangerine flavor that tastes like actual sunshine. They’re usually around for a short spring window, which makes baking with them feel a little bit like catching a golden hour that you can eat. Here, Pixie zest perfumes the cake, Pixie juice gets whisked into a simple glaze, and charred Pixie segments are piled on top for a juicy, caramelized finish. The olive oil gives the crumb a beautiful softness and just enough grassy, peppery depth to keep the cake from feeling too sweet. No Pixies? No panic. This cake is still lovely with mandarins, clementines, satsumas, tangerines, or even oranges. Use what looks best at the market, and let the citrus do its bright little thing.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 35

Total Time 1

Servings servings

Calories 420kcal

Author Alison Needham

Equipment

Large Mixing Bowl
Medium skillet
Whisk
Microplane

Ingredients

For the Cake
1¼ cups almond flour about 120g
¾ cup gluten-free all-purpose flour blend with xanthan gum about 90g
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
¾ cup granulated sugar
Zest of 2 Pixie tangerines
½ cup California extra-virgin olive oil
2 large eggs
1 teaspoon vanilla extract
¾ cup Real California buttermilk

For the Pixie Tangerine Glaze

¾ cup powdered sugar
2 tablespoons fresh Pixie tangerine juice
½ teaspoon Pixie tangerine zest
Pinch kosher salt

For the Charred Pixie Topping

6-8 g Pixie tangerines peeled and separated into segments (about 500 g)
1 tablespoon California extra-virgin olive oil
1 tablespoon honey or granulated sugar optional
Pinch kosher salt
1 small sprig rosemary or thyme optional
Flaky salt for finishing

Instructions

Preheat oven to 350°F. Grease an 8-inch cake pan and line with parchment paper.
In a medium bowl, whisk almond flour, gluten-free flour, baking powder, baking soda, and salt.
In a large bowl, rub sugar and Pixie zest together with your fingers until fragrant.
Whisk in olive oil. Add eggs one at a time, then whisk in vanilla.
Stir in half the dry ingredients, then the buttermilk, then remaining dry ingredients. Mix just until smooth.
Pour batter into prepared pan. Bake 32–38 minutes, until golden and a toothpick comes out clean. Cool completely.
Whisk powdered sugar, Pixie juice, Pixie zest, and salt to make a thick glaze.
Heat olive oil in a skillet over medium-high heat. Add Pixie segments in a single layer and cook until lightly charred, 1–2 minutes per side. Add honey or sugar, salt, and optional herbs. Cool slightly.
Glaze the cooled cake. Top with charred Pixies and flaky salt.

Notes

Use the best California olive oil you have. Since olive oil is one of the main flavors in this cake, choose one you actually like the taste of—fruity, grassy, buttery, or a little peppery all work beautifully with citrus.
Ojai Pixie tangerines are my first choice when they’re in season. They’re sweet, seedless, and so easy to peel, which makes them perfect for both the glaze and the charred citrus topping.
When Pixies aren’t available, swap in mandarins, clementines, satsumas, tangerines, or small sweet oranges. If your citrus is especially tart, add an extra spoonful of honey or sugar to the skillet when charring the segments.
Don’t skip rubbing the zest into the sugar. It’s a tiny step, but it releases all those fragrant citrus oils and makes the whole cake taste brighter.
For the prettiest finish, glaze the cooled cake first, let it set for 5–10 minutes, then spoon the charred citrus over the top right before serving.
This cake is best served the day it’s made, when the citrus topping is glossy and fresh, but leftovers are still lovely. Store them covered in the refrigerator and let slices come to room temperature before serving.

Nutrition

The post Gluten-Free Mandarin Orange Cake with Ojai Pixies appeared first on A Table Defloured.

Healthy High Protein Matcha Chia Pudding Recipe

Alison Needham — Wed, 13 May 2026 12:37:20 +0000

This high-protein matcha chia pudding recipe is the kind of make-ahead breakfast that makes me feel wildly organized, even if I’m eating it while standing at the counter with one shoe on and a matcha mustache. It’s creamy, lightly sweet, layered with a jammy blueberry compote, and topped with fresh, ripe California blueberries.

Jump to Recipe

This post is sponsored by my friends at Alta Dena Dairy, who make it easy to add a little extra protein to everyday recipes—like this creamy, dreamy matcha chia pudding. As always, all opinions, kitchen experiments, and blueberry milk foam enthusiasm are my own.

The secret is lactose-free Alta Dena Protein Milk, which gives this chia pudding recipe a beautiful creamy texture and an easy boost of protein. It’s a great way to make a high-protein breakfast or healthy snack using simple ingredients you probably already have around: chia seeds, milk, matcha, blueberries, maple syrup, and a little lemon zest.

The best part? You can make the pudding and compote ahead, tuck everything into glass jars or mason jars, and wake up to breakfast basically making itself. Which is my love language, especially before coffee.

Why I love this high-protein chia pudding

A good simple chia seed pudding recipe starts with a basic formula: chia seeds plus milk, a little sweetness, and enough time for those tiny seeds to do their thing. Chia seeds have a natural gel-like quality, which gives the pudding that thick, spoonable, pudding-like texture after a few hours in the fridge.

This one gets a little extra personality from matcha and blueberries.

The matcha brings that earthy green tea flavor, the blueberry compote adds bright berry sweetness, and lactose-free Alta Dena Protein Milk gives it a creamy texture while supporting your daily protein intake. Alta Dena’s Extra Protein Lactose Free Whole Milk delivers 15 grams of high-quality dairy protein per serving (which has more than 87% more protein that regular milk).

I love that because sometimes I want a high protein breakfast that still tastes fresh and pretty and not like I’m drinking something from a shaker bottle at a stoplight.

A little chia seed magic

Chia seeds may be tiny, but they are mighty. They’re known for offering healthy fats, fatty acids, fiber, and a high concentration of plant-based omega-3 in the form of alpha-linolenic acid. They also bring a ton of fiber to the party, which helps make this feel like a satisfying breakfast instead of a sad little snack pretending to be enough.

The exact grams of fiber and g fiber per serving will depend on your chia seeds and toppings, but a serving of chia seeds is one of my favorite ways to add texture and staying power to breakfast.

Chia has been enjoyed since ancient Mesoamerican cultures, and it’s still such a beloved functional food today because it’s easy to use, has a long shelf life, and can be turned into a hundred different breakfasts with just a few additional ingredients.

Very dramatic for a seed the size of a freckle.

How to get the best consistency

The consistency of your chia seed pudding comes down to a few little things.

First, whisk the matcha with a little warm milk adding it to the rest of the ingredients. This keeps the matcha smooth instead of clumpy. Second, stir the chia pudding once when you first mix it, then again after about 10 minutes, making sure to scrape the sides of the container so there aren’t any sneaky chia clumps hiding out.

For the best consistency, chill the pudding at least 4 hours, but overnight is even better. The chia seeds need time to absorb the milk and create that creamy, gelatinous pudding texture. It sounds slightly science-fair, I know, but it tastes like a breakfast treat.

The blueberry compote layer

The blueberry compote is where the real fun begins.

You’ll simmer blueberries with maple syrup, lemon juice, lemon zest, and a pinch of salt until the berries burst into a glossy, jammy berry mixture. It gives the pudding that gorgeous layered look, especially in clear glass jars.

You can use fresh blueberries when they’re sweet and in season, or frozen blueberries when the craving hits and your fridge is giving “barely stocked.” Both work beautifully.

I love this with fresh fruit on top, too—more blueberries, sliced strawberries, or even a few raspberries if you’re feeling colorful. It’s the same basic idea as a strawberry chia pudding, just with a matcha-blueberry twist.

Can I make a large batch?

Yes, and you should.

This recipe is perfect for meal prep. Make a large batch of chia seed pudding, divide it into meal prep containers, glass jars, or mason jars, and keep the blueberry compote in a separate airtight container until you’re ready to layer.

This is a healthy breakfast that works beautifully for busy mornings, afternoon snacks, or anytime you want something creamy, colorful, and energizing. It’s not pretending to be dessert, but it’s also not giving “punishment food,” which is very important to me.

Life is too short for breakfast that tastes like an apology.

My tips

For the creamiest pudding, stir once when you mix it and once again after 10 minutes. Chia seeds like to clump at the bottom if left unsupervised. Honestly, same.
For stronger matcha flavor, use 2 teaspoons matcha powder.
For sweeter pudding, add an extra tablespoon of maple syrup.
For more blueberry flavor, swirl extra compote through the pudding before chilling.
For an easy meal prep breakfast, portion everything into glass jars and store covered in the fridge.

Storage

Store the matcha chia pudding in an airtight container in the refrigerator for up to 4 days.

Store the blueberry compote separately in an airtight container for up to 5 days.

Assembled jars are best within 2–3 days. Add the blueberry milk foam and extra toppings just before serving for the prettiest texture.

More Blueberry Breakfast Recipes to try

Did you try this recipe? Please share a star rating and leave a comment below!

High-Protein Matcha Chia Pudding with Blueberry Compote & Blueberry Milk Foam

A creamy, layered high-protein chia pudding recipe made with Alta Dena High Protein Milk, matcha, honey, chia seeds, an blueberry compote.

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 15

Cook Time 8

Chill Time 4

Total Time 4 23

Servings servings

Calories 562kcal

Author Alison Needham

Equipment

Frother or matcha whisk

Ingredients

Matcha Chia Pudding

2 cups Alta Dena Protein Milk
½ cup chia seeds about 8 tablespoons of chia seeds
2 tablespoons honey
1½ teaspoons matcha powder
1 teaspoon vanilla extract
Pinch fine sea salt

Blueberry Compote

2 cups blueberries fresh or frozen
2 tablespoons maple syrup
1 tablespoon lemon juice
1 teaspoon lemon zest
Pinch fine sea salt

Extra Toppings

Instructions

Warm ¼ cup of the Alta Dena Protein Milk until steaming but not boiling. Add the matcha powder and whisk until smooth, using a small whisk, matcha whisk, or handheld frother. In a medium bowl, whisk together the remaining 1¾ cups Alta Dena High Protein Milk, maple syrup, vanilla extract, salt, and the matcha milk mixture. Stir in the chia seeds, let sit for 10 minutes, then whisk again to prevent clumps..
Cover and refrigerate for at least 4 hours or overnight, until thick and pudding-like.
In a small saucepan, combine blueberries, maple syrup, lemon juice, lemon zest, and salt. Simmer for 6–8 minutes, until the berries burst and the mixture becomes jammy. Stir in the cornstarch slurry if a thicker compote is desired. Cool completely.
Layer blueberry compote and matcha chia pudding in glass jars or mason jars.
Finish with fresh fruit, coconut flakes, granola, almonds, lemon zest, or a drizzle of honey.

Notes

This is a great way to make a high-protein breakfast or healthy snack with simple ingredients.
For best results, chill overnight.
The consistency of your chia seed pudding will thicken as it rests.
Make a large batch of chia seed pudding for meal prep and store in airtight containers.
The blueberry milk foam is best made fresh right before serving.

Nutrition

The post Healthy High Protein Matcha Chia Pudding Recipe appeared first on A Table Defloured.

Gluten-Free Blueberry Scones with Lemon Glaze

Alison Needham — Mon, 11 May 2026 17:33:23 +0000

There are certain bakes that feel like a little reset button, and for me, gluten-free blueberry scones are right up there. They’re the sort of thing I make when I want my kitchen to feel soft and cheerful again — something simple, buttery, and a little bit special, but not fussy. These lemon blueberry scones are exactly that. They’re tender in the center, lightly crisp around the edges, dotted with juicy blueberries, and finished with a bright lemon glaze that makes the whole thing taste like sunshine.

Jump to Recipe

This post was created in partnership with California Grown and California Blueberries. I’m so happy to be collaborating with them, and as always, all opinions and this recipe are my own.

I love a recipe like this because it bridges the gap between everyday and occasion baking. These are lovely enough for brunch, baby showers, or high tea if that’s your thing, but they’re also easy enough to make on a random Saturday when you want something sweet with your morning coffee or a lazy cup of coffee in the afternoon. They have that bakery feel without requiring a full coffee shop production in your kitchen, which is honestly my favorite category of bake.

And because this is gluten-free baking, I wanted these scones to feel like the real thing. Not “good for gluten-free.” Not “close enough.” The real thing: buttery, tender, lightly sweet, and just rustic enough to feel homemade in the loveliest way. The best part is that a few small techniques go a long way toward making the best scones, especially when you’re working with gluten-free flour blends.

Why I love these gluten-free blueberry scones

The first thing I should say is that this is a great recipe for anyone who wants a dependable, crowd-pleasing bake that doesn’t scream “special diet.” These gluten-free blueberry scones are made with simple ingredients, and the flavor is classic in the best way: fresh blueberries, butter, cream, sugar, and plenty of lemon zest.

The lemon matters here. California Blueberries on their own can be sweet and mellow, but when you add lemon zest to the dough and a tangy lemon glaze on top, the whole scone wakes up. It gives you that bright little pop without overpowering the berries. The blueberries stay the star, but the lemon gives them a nudge in the right direction.

I also love that they don’t need much to feel complete. The tops of the scones get brushed with heavy cream, sprinkled with a little sugar, and baked until golden brown. Then you let them cool just enough to drizzle with glaze. That’s it. No fancy garnish necessary, though I’d never say no to a little extra lemon zest if you’re feeling generous.

A few thoughts on ingredients

When making scones, the balance of dry ingredients to wet ingredients really matters, and so does temperature. Cold ingredients are key here — this is not the time for softened butter or eggs that have been sitting out too long.

For the flour, I like Bob’s Red Mill 1:1. Different gluten-free flour blends absorb moisture differently, Some already include xanthan gum, so swapping blends can affect the final texture. If your blend doesn’t contain xanthan gum, that small extra amount helps hold the scone dough together and keeps the texture tender.

I wouldn’t use straight almond flour as the base here, since it won’t give the same structure. The same goes for tapioca flour — both can be useful in homemade blends. For this gluten-free scones recipe, I prefer the ease and consistency of a ready-made blend.

I also use cold butter because those little pieces of butter in the flour mixture help create a tender, slightly flaky crumb. If the butter warms up too much, you lose that texture.

For the dairy, heavy cream adds richness and helps create the kind of buttery scones we all want. If you need a dairy-free option, you can use vegan butter and full-fat coconut milk. But, the texture will be a little different. Sour cream or non-dairy yogurt can work in some recipes too, but I think cream gives the cleanest, most classic result.

Fresh blueberries really are worth it

If you can get your hands on good fresh blueberries, use them. I know frozen berries are convenient, and I’m not above pulling a bag out of the freezer when needed, but for these gluten-free blueberry scones, fresh blueberries are my first choice every time. They hold their shape better, bleed less into the dough, and give you those little pockets of fruit without turning the whole mixture purple before it even hits the oven.

The fresh blueberries also bring a cleaner flavor. You get bites of sweet-tart fruit, little bursts of juice, and those soft jammy spots that make homemade scones feel especially cozy. When they bake into the dough, they become these beautiful, juicy blueberries tucked into every wedge. And with the lemon in the mix, they taste even brighter.

How to make the flakiest scones at home

Scones are one of those recipes where technique matters more than complexity. You do not need a stand mixer. You do not need special training, just need a few basic habits that lead to the flakiest scones.

Scones are more about technique than complexity — no stand mixer required.
Start by whisking together the dry ingredients: flour, sugar, baking powder, salt, and xanthan gum if needed.
Cut in the cold butter with a pastry blender, pastry cutter, or your fingertips until the flour mixture looks coarse with pea-sized bits of butter.
In a separate bowl, whisk the wet ingredients: eggs, vanilla, and heavy cream.
Mix the wet ingredients into the dry just until a shaggy scone dough forms.
Don’t overwork it — a soft, slightly messy dough bakes up better than tough or crumbly scones.
Shape the dough on a prepared baking sheet lined with a piece of parchment paper.
Pat into a disk and use a sharp knife to cut into wedges.
If the dough feels too soft, chill it wrapped in plastic wrap before baking.
For later, freeze the shaped scones until firm and store in a freezer-safe bag for next time.

What makes these blueberry scones with Lemon work

I think the magic here is balance. These blueberry scones with lemon are rich from the butter and cream, but the fruit keeps them from feeling too heavy. The lemon zest lifts the whole dough, while the lemon juice in the glaze adds sparkle and tang. The result is a delicious scone that feels fresh and bright instead of overly sweet.

The other thing that makes them work is restraint. There are lots of fun additions you could try — chocolate chips, poppy seeds, a little orange zest, even a maple glaze instead of a lemon glaze if you wanted a cozier direction. A drizzle of maple syrup in the glaze could also be lovely in cooler months. But for me, blueberries and lemon are already one of the favorite scone flavor combinations out there. They don’t need much help.

Serving and storing

These are best the day they’re made, still a little fresh and delicate, with that lightly crisp edge and soft center. They’re perfect with clotted cream if you want to lean British, though I’m just as happy eating one standing at the counter with a second cup of coffee and no audience.

If you have leftovers, store them in an airtight container at room temperature for a day or two. An airtight container really helps preserve the texture. Once they’ve been sitting at room temperature too long, the glaze can soften and the scones lose some of their charm, though they’re still very snackable. You can also freeze them, ideally unglazed, in a freezer-safe bag.

A few ingredient swap notes

People always ask, so here are a few quick thoughts. You can experiment with orange zest instead of lemon for a softer citrus note. Or, you can try a tiny small amount of almond flour in future tests for softness, though I wouldn’t overhaul the whole flour base. You can use vegan butter and full-fat coconut milk for a dairy-free option, or even test coconut oil, though it won’t give quite the same buttery flavor. And yes, a little sour cream can add tenderness in some recipes, but I think heavy cream keeps these cleaner and lighter.

If it’s your first time making scones, don’t overthink it. You do not need a floured rolling pin, you do not need a perfect triangle, and you absolutely do not need them to look like they came from a fancy coffee shop. Homemade is the point.

These are the kind of favorite scone recipes I come back to because they feel generous but manageable. They taste like spring, they look beautiful on a tray, and they remind me that a really good bake doesn’t have to be complicated to feel special. That’s the best part.

So whether you’re making these gluten-free blueberry scones for brunch, for friends, or just because the berries looked too good to leave behind at Trader Joe or the farmers market, I hope they bring a little brightness to your kitchen. For me, that’s always the goal: something unfussy, something joyful, and something I’ll already be craving next time.

blueberry love

Did you try this recipe? Please share a star rating and leave a comment below!

Gluten-Free Blueberry Scones with Lemon Glaze

These gluten-free blueberry scones with lemon glaze are bright, buttery, and full of fresh California Blueberries. Lemon zest in the dough and a simple lemon glaze on top give them that sunshiney finish I always love, while the scones stay tender and lightly crisp around the edges. They’re easy enough for a weekend bake, but special enough for brunch, showers, or sharing with a good cup of coffee.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings scones

Calories 364kcal

Author Alison Needham

Equipment

Food Processor or pastry blender or cutter
Large Bowl
Whisk

Ingredients

For the scones

¼ cup granulated sugar plus more for sprinkling
1 tablespoon lemon zest
1½ cups gluten-free all-purpose flour blend such as Bob’s Red Mill 1:1
2 teaspoons baking powder
1 teaspoon xanthan gum only if your flour blend does not already contain it
½ teaspoon fine sea salt
6 tablespoons cold butter cubed
2 cold eggs
2 tablespoons heavy cream plus more for brushing
1 teaspoon vanilla extract
¾ cup fresh California Blueberries

For the lemon glaze

1 cup powdered sugar
1½ to 2 tablespoons fresh lemon juice
½ teaspoon lemon zest
pinch of sea salt

US Customary – Metric

Instructions

Preheat the oven to 425°F and line a baking sheet with parchment paper.
Add sugar and lemon zest to a medium bowl. Massage together until the sugar is pale yellow and smells of lemon.
Add the gluten-free flour, sugar, baking powder, xanthan gum if using, salt, and whisk to combine. (Or use a food processor)
Add the cold butter and using a pastry cutter or your hands, cut in the butter until it is the size of small peas. If you're using a food processor pulse a few times.
In a small bowl, whisk together the eggs, heavy cream, and vanilla extract. Add the wet ingredients to dry ingredients and stir until you have a shaggy dough. If you're using a food processor pulse just until the dough begins to come together. It should still look a little crumbly.
Transfer the dough to a lightly floured board and gently fold in the blueberries by hand, being careful not to crush them too much.
Turn the dough out onto the prepared baking sheet and gently pat it into a disk about 1 to 1½ inches thick. Cut into 6 triangles and use a spatula to separate them slightly on the baking sheet.
Brush the tops with a little heavy cream and sprinkle with extra sugar, if desired.
Bake for 14 to 17 minutes, or until the scones are lightly golden around the edges and set in the center.
Let the scones cool completely on the pan.
To make the glaze, whisk together the powdered sugar, lemon juice, lemon zest, and salt until smooth. The glaze should be thick but still easy to drizzle. Add a little more lemon juice if needed.
Drizzle the glaze over the cooled scones and let it set before serving.

Notes

Fresh blueberries work best here, especially for gluten-free scones. Frozen berries can add extra moisture and streak the dough a bit more, though they’ll still taste good.

If your gluten-free flour blend already contains xanthan gum, leave the extra xanthan out.
These scones are best the day they’re made, but leftovers keep well at room temperature for up to 2 days in an airtight container.

For a little extra lemon flavor, finish the glazed scones with a touch more lemon zest right on top.

Nutrition

The post Gluten-Free Blueberry Scones with Lemon Glaze appeared first on A Table Defloured.

Welcome To My Table

Alison Needham — Wed, 25 Mar 2026 04:56:38 +0000

Hi, I’m Alison, and I’m so glad you’re here.

I’m a recipe developer, wife to the most amazing husband, mom to three adult kids (MIL to two spouses), and Mimi to the most adorable grandbaby ever. I’m also a proud Californian. I am a passionate reader, a new vegetable gardener (advice requested!), curious traveler, and a huge supporter of local farmers and farming families. My kitchen is the heart of my home. This space is an extension of that—warm, welcoming, a little bit messy, and always open.

A Table Defloured is where I share the food I actually want to make for my friends and family (and eat myself). You’ll find gluten-free recipes that feel generous, beautiful, comforting, and completely doable in real life.

Around here, that might look like a puffed, golden Dutch Baby for a slow morning, a stack of Blueberry Sourdough or Buttermilk Pancakes for the people you love. Or a batch of Blueberry or Pumpkin Muffins cooling on the counter while coffee brews and life happens. It might also look like a truly celebratory Lemon Cake, Carrot Cake, or Chocolate Fudge Cake. I believe that gluten-free baking should still get to be joyful, a little dramatic, and absolutely worth gathering for.

And because no table is complete without something sweet, there will always be room here for the recipes people come back to again and again—Chocolate Chip Cookies, big Soft Sugar Cookies, and the kinds of desserts that make you text someone, “Come over, I made something good.”

But this blog is about more than gluten-free baking. It’s also about the whole table—from big Sunday dinners, to cozy evenings for two: the cocktails mixed for summer evenings, the Heirloom Tomato Salads made when the market is showing off, the Burrata and Cherry situation that feels a little fancy but not fussy, and the Spring Orzo Salad you bring to a gathering and hope there are leftovers of. It’s about seasonal food, everyday beauty, and the simple magic of feeding people well.

Everyone is welcome at my table

It’s also important to me to say this clearly: I believe deeply in the strength of community, equity, and inclusion. I believe food connects us. And I believe the table should be a place where more people feel seen, welcomed, and nourished. This space at A Table Defloured reflects that. It is rooted in care, curiosity, hospitality, and the idea that good food is for everyone.

So whether you’re here because you need a gluten-free recipe that actually works, because you love to cook with the seasons, because you’re looking for something lovely to share, or because you simply want to linger awhile, welcome. I’m really happy you found your way here.

Pull up a chair. The table’s set. Or we could just hang out on the lawn with a bowl of homemade ice cream…

The post Welcome To My Table appeared first on A Table Defloured.

Easy Salted Tahini + Date Gluten Free Mug Cake

Alison Needham — Mon, 23 Mar 2026 16:04:54 +0000

There are nights—especially the cozy, quiet ones—when nothing but cake will do. Not a full layer cake. Not even a slice of something stashed in the freezer. I mean a warm, gooey, single-serving cake that’s ready in less time than it takes to scroll through Netflix. Enter this gluten-free mug cake: naturally sweetened with only dates, made in the microwave oven, and loaded with creamy tahini, a pinch of salt, and just enough chocolate to make you smile. It’s a mug recipe I come back to again and again because it checks all the boxes: comforting, satisfying, and full of real, nourishing ingredients.

Even better? It uses Alta Dena High Protein Milk—the secret star that gives this little cake a protein boost, a dreamy texture, and some serious staying power.

Jump to Recipe

The Story Behind This Sweet Treat

I’ll be honest: I never really got involved in the whole mug cake movement… until now. And once I did, I went in—I’ve made this one five times already. It took a little tweaking and tasting to get it perfect. And I’m happy to report that it is indeed PERFECT. It’s inspired by the sweet-salty profile of halva, but adapted for lazy bakers like me who want a healthy chocolate mug cake in under 5 minutes.

What Makes This Gluten Free Mug Cake Extra Special?

This isn’t your average vanilla mug cake or overly sweet lava situation. Here’s why this one stands out:

It’s made with gluten-free flour, almond flour, and naturally sweetened with dates.
It’s higher in protein—thanks to Alta Dena’s High Protein Milk, hemp seeds, tahini, and an egg white.
It’s rich and satisfying without being heavy—perfect as a single-serving dessert or post-workout snack.
It uses a handful of ingredients, all mixed together in your measuring cup or right in the mug.
The cooking time is just about a minute. Yes, really.

Tasting Notes: Sweet, Nutty, and Just the Right Amount of Salty

This gluten free mug cake is soft and tender, with the natural caramel notes of the dates weaving through every bite. The tahini adds a rich, nutty depth—like a grown-up peanut butter flavor, but earthier and more complex. It’s balanced by the tiniest hint of cinnamon and just enough salt to make the sweetness pop (don’t skip the flaky salt on top—it makes it). The chocolate chips melt into gooey little pockets, turning this into a sort of cross between a blondie and a halva-inspired lava cake. It’s not overly sweet, which I love, and the texture is light but satisfying—thanks to the combo of almond flour, egg white, and that creamy high-protein milk. Every spoonful feels like a hug… in cake form.

Tips for the Lazy Baker:

Mix everything in a measuring cup to keep the mug tidy.
Want to prep ahead? Mix the dry ingredients in small jars to grab and go.
Next time you make it, try adding a scoop of vanilla ice cream, some whipped cream, or some fresh berries on top. Heaven.

This is one of those gluten free mug cake recipes that feels like a total win: nourishing, decadent, and made in less time than it takes to make tea. It’s my go-to when I want a sweet treat without committing to a whole batch of anything.

Whether you’re a college student with a dorm microwave mug cake routine, a tired parent in need of a treat, or just someone who appreciates a wonderful way to use real ingredients to make single-serving desserts, I hope you love this one as much as I do.

P.S. This recipe was sponsored by Alta Dena, but all cake-loving opinions are very much my own. Their high-protein milk truly is the secret weapon here—creamy, protein-rich, and delicious in everything from smoothies to flourless chocolate cake… but especially in mug cakes.

Stay cozy & cake-happy,
xo,

More Easy Gluten Free Cake Recipes to Try

Did you make this gluten free mug cake recipe? Be sure to post a pic and tag me on Instagram! Love the recipe? Leave a comment and star rating below. Thank you for your support.

Easy Salted Tahini + Date Gluten Free Mug Cake

Some recipes are born from a very specific craving: something warm and chocolatey now, but still the kind of treat that leaves you feeling good after the last bite. This salted tahini & date mug cake is my weeknight “I deserve dessert” solution—naturally gluten-free, sweetened only with gooey Medjool dates, and made extra satisfying with a splash of Alta Dena High Protein Milk. Tahini gives it that toasted, almost caramel-like depth (plus a little savory edge), and the pinch of flaky salt on top is non-negotiable. It’s fudgy, cozy, and perfectly imperfect in the best mug-cake way—ready in about five minutes, with exactly one mug to wash.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 2

Total Time 7

Servings servings

Calories 507kcal

Author Alison Needham

Equipment

Small whisk
8-10 ounce mug microwave safe

Ingredients

2 tablespoons chopped Medjool dates
4 tablespoons Alta Dena High Protein Milk
1 tablespoon tahini or natural peanut butter for a twist
1 egg white or flax egg for vegan option
2 tablespoon almond flour
1 tablespoon gluten-free all-purpose flour
1 teaspoon hemp seeds optional
¼ teaspoon baking powder
Pinch of fine sea salt
Pinch of cinnamon optional
2 tablespoons chocolate chips or chopped dark chocolate
Flaky salt for topping

Instructions

Warm & Mash

In a large mug or small oven-safe ramekin, combine the chopped dates and Alta Dena High Protein Milk. Microwave for 30–40 seconds until warm, then mash the dates gently with a spoon.

Mix Wet Ingredients

Add the tahini and egg white to the mug. Stir until combined.

Add Dry Ingredients

Stir in the almond flour, gluten-free flour, hemp seeds, baking powder, salt, and cinnamon. Fold in most of the chocolate chips. Save a few for garnish.

Microwave

Microwave on high for 60–75 seconds, depending on your microwave oven’s power. The cake should be just set in the center. (Think minute cake, not molten lava cake, but still soft and warm.)

Cool & Finish

Let cool 2-3 minutes (if you can wait), top with whipped cream, more chocolate chips and sprinkle with flaky salt if desired. Enjoy!

Nutrition

Thank you for helping support my small business! A Table Defloured earns revenue in a few different ways; I have occasional sponsored post and I also earn an affiliate commission on the sales of products I link to— there might be a few of those links in this post. The only items that I feature are those that I use on a regular basis and that I truly love. I earn a small commission on your purchase, but you don’t pay any more than retail price. This allows me to share my recipes with you (and keeps me well fed). THANK YOU!

The post Easy Salted Tahini + Date Gluten Free Mug Cake appeared first on A Table Defloured.

The Perfect Topping: Maple Bourbon Whipped Cream

Alison Needham — Mon, 08 Dec 2025 17:08:29 +0000

This Maple Bourbon Whipped Cream is the perfect topping for cozy holiday dessert recipes.

There’s something about the holidays that makes me want to put whipped cream on absolutely everything. I blame pie season. But this Maple Bourbon Whipped Cream isn’t just any cream recipe—it’s rich, a little boozy, and sweetened with real maple syrup. It’s the perfect addition to your dessert table, your morning coffee, or that slice of gluten-free pie you’re hiding from the kids.

Jump to Recipe

This post was sponsored by Alta Dena Dairy, but all opinions (and whipped cream-streaked spoons) are my own.

This whipped cream is light and fluffy, with soft peaks or medium peaks depending on how long you whip it. Personally, I like mine whipped just past soft so it holds its shape but still feels cloud-like. And with a little bourbon, cinnamon and maple syrup swirled in? Next level, friends.

And if you’ve never made whipped cream from scratch, don’t worry—it’s easy. A quick spin with a whisk attachment or hand mixer and you’re in business. For extra fluff, chill your large mixing bowl and beaters first (trust me, cold tools go a long way).

A Little Backstory

Years ago, I brought a gluten-free pecan pie to Thanksgiving dinner, and something just felt… missing. You know when a dessert is good but not great? I peeked in the fridge and grabbed what I had on hand: heavy cream, maple syrup, a little bourbon, and vanilla extract.

I threw it together on a whim (whipped it until stiff peaks just began to form), and it absolutely stole the show. That original recipe became my go-to for holiday dinners, impromptu dinner parties, and cozy nights when dessert just needs a little sparkle.

Now, this Maple Bourbon Whipped Cream is a year-round staple. It takes five minutes, feels elevated, and adds the perfect little twist to just about everything.

Why Alta Dena Makes This Bourbon Whipped Cream Better

When a cream recipe only calls for a few ingredients, quality really matters. I always reach for Alta Dena® Heavy Whipping Cream—it’s made with milk from California dairy families and contains no artificial growth hormones. It’s thick, rich, and whips into dreamy peaks faster than you can say “pass the pie.”

I love knowing where my ingredients come from, especially when they’re local. Alta Dena’s been around since 1945—that kind of tradition feels extra comforting during the holidays.

How to Use It (Pies and Beyond)

Whipped cream this good deserves more than a supporting role. Try spooning it onto:

Gluten Free Chocolate Chunk Pecan Pie Bars
Pumpkin Pancakes or buttermilk waffles on a chilly morning
Irish coffee, hot chocolate, or even a splash of Alta Dena eggnog
Apple Pie, Pumpkin Pie or Pear Pie (naturally)
A slice of gluten-free gingerbread cake (hello, holiday heaven)
Or let’s be honest… straight from the bowl while hiding in the pantry (no shame—been there)

You could even serve it with a scoop of ice cream for a next-level sundae situation on my cinnamon + candied orange ice cream.

Maple Bourbon Whipped Cream

This sweet treat is like your favorite cozy sweater in cream form—soft, warming, and just a little sassy. Whether you’re a bourbon lover or just need a simple way to level up your dessert, this is it.

Yield: About 4 cups (enough for a crowd or for generous scoops all weekend long)

Ingredients:

2 cups Alta Dena Heavy Whipping Cream, cold
1 tablespoons real maple syrup (I like the dark stuff for extra depth)
1/2 cup powdered sugar
2 tablespoons bourbon (a little bourbon goes a long way)
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
Pinch of fine sea salt

Directions:

Chill your tools
Pop your large bowl (or stand mixer bowl) and whisk attachment into the fridge or freezer for about 10 minutes. Cold tools help the whip cream come together quickly and give you fluffier results.
Whip the cream
Pour the heavy cream into the chilled bowl and start beating at low speed, increasing to medium-high until you reach soft peaks.
Add the good stuff
Add the powdered sugar, drizzle in the maple syrup, bourbon, vanilla extract, and a pinch of salt. Beat again until medium peaks or even stiff peaks form, depending on your preference.
Taste + tweak
Want it sweeter? Add more maple. Want it boozier? Go ahead—another splash of bourbon won’t hurt (your secret’s safe with me).
Serve or stash
Use right away or store in the fridge, covered with plastic wrap, for up to 4 hours. If it loses a bit of volume, just give it a quick whisk before serving.

A Few Tips:

Ingredient amounts are flexible—don’t stress. This is one of those “taste as you go” recipes.
Make ahead for your next dinner party or dessert night—you’ll look like a kitchen wizard.
Not into alcohol? You can totally skip the bourbon and still have a gorgeous whipped cream.

So there you have it. A luscious, easy whipped cream that’s guaranteed to make whatever you’re serving feel a little more special. Pie, coffee, eggnog, fruit, or fingers… I’m not here to judge.

Go ahead—whip it, swirl it, and maybe make a double batch. You’re going to want this around for the whole holiday season.

Warmest (and fluffiest) wishes,

Did you make this Maple Bourbon Whipped Cream recipe? Be sure to post a pic and tag me on Instagram! Love the recipe? Leave a comment and star rating below. Thank you for your support.

Maple Bourbon Whipped Cream

Course Dessert

Cuisine American

Prep Time 5

Total Time 5

Servings servings

Calories 125kcal

Author Alison Needham

Equipment

Stand Mixer (or Hand Mixer)

Ingredients

2 cups Alta Dena Heavy Whipping Cream cold
1 tablespoons real maple syrup I like the dark stuff for extra depth
1/2 cup powdered sugar
2 tablespoons bourbon a little bourbon goes a long way
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
Pinch of fine sea salt

Instructions

Chill your tools

Pop your large bowl (or stand mixer bowl) and whisk attachment into the fridge or freezer for about 10 minutes. Cold tools help the whip cream come together quickly and give you fluffier results.

Whip the cream

Pour the heavy cream into the chilled bowl and start beating at low speed, increasing to medium-high until you reach soft peaks.

Add the good stuff

Add the powdered sugar, drizzle in the maple syrup, bourbon, vanilla extract, and a pinch of salt. Beat again until medium peaks or even stiff peaks form, depending on your preference.

Taste + tweak

Want it sweeter? Add more maple. Want it boozier? Go ahead—another splash of bourbon won’t hurt (your secret’s safe with me).

Serve or stash

Use right away or store in the fridge, covered with plastic wrap, for up to 4 hours. If it loses a bit of volume, just give it a quick whisk before serving.

Notes

Store covered in the refrigerator for up to 5 days.

Nutrition

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The post The Perfect Topping: Maple Bourbon Whipped Cream appeared first on A Table Defloured.