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25 Gluten-Free Desserts That Will Blow Your Mind

I’ve attached a video for every recipe below from my favorite home cooks.

25 Gluten-Free Desserts That Will Blow Your Mind

If you’re searching for ways to satisfy your sweet tooth without gluten, you’re in the right place. Gluten-free desserts don’t have to be bland or complicated. From rich chocolate cakes to refreshing fruit cobblers, there’s a gluten-free dessert for every craving and occasion.

Whether you’re hosting a party or just want a quick treat, these recipes are designed to be simple yet delicious. You can use common ingredients like almond flour, coconut, and rice flour to make everything from cookies to pies. Plus, many recipes take less than 30 minutes to prepare, making it easier to whip up something sweet anytime.

Enjoy exploring these creative desserts that prove gluten-free can be just as tasty. Get ready to impress your friends and family with treats that everyone will love.

Fresh Fruit Salad


  • 2 apples (cored and cut into chunks)
  • 1 banana (peeled and cut into chunks)
  • 1 cup grapes (sliced in half)
  • 1 cup strawberries (sliced)
  • 1 cup blueberries
  • 1/2 cup whipped cream
  • 2 tablespoons maple syrup


  1. Prepare the fruit: Core the apples and cut them into chunks. Peel and cut the banana into chunks. Slice the grapes in half. Slice the strawberries.

  2. Make the whipped cream: In a large bowl, whip the cream with maple syrup until stiff peaks form.

  3. Combine ingredients: Gently stir the prepared fruit into the whipped cream mixture.

  4. Chill: Refrigerate the salad for at least 1 hour before serving.

  5. Serve: Enjoy your refreshing gluten-free fruit salad!

Rice Pudding


  • 1 cup Arborio rice
  • 4 cups whole milk
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 cinnamon stick
  • 1 teaspoon vanilla extract
  • Optional: raisins, extra cinnamon for sprinkling


  1. Combine Ingredients: In a large saucepan, add the Arborio rice, sugar, salt, and cinnamon stick. Pour in the whole milk and stir to mix everything together.

  2. Cook Rice: Bring the mixture to a low simmer over medium-low heat. Cook for 40-45 minutes, stirring every few minutes. This helps prevent the rice from sticking or burning at the bottom.

  3. Add Flavor: Once the rice is thick and creamy, remove the saucepan from heat. Stir in the vanilla extract.

  4. Chill: Transfer the pudding to a large bowl. Cover it with plastic wrap or use a large container like Tupperware. Refrigerate the pudding until it’s chilled.

  5. Serve: You can eat your rice pudding cold, topped with a sprinkle of cinnamon or some raisins if you like. Leftovers can be kept in the fridge for up to four days.

Chocolate Mousse


  • 2 cups heavy whipping cream
  • 1 cup chopped chocolate of choice
  • 1 teaspoon vanilla extract
  • 5 egg yolks
  • 2 tablespoons sugar
  • 1 tablespoon water
  • 2 tablespoons coffee (optional)


  1. Whip the Cream: In a large bowl, whip 2 cups of heavy whipping cream until thick and stiff peaks form. Set aside in the refrigerator.

  2. Melt the Chocolate: In a heat-proof bowl, melt 1 cup of chopped chocolate over simmering water. Stir until smooth. Add 1 teaspoon of vanilla extract and mix well.

  3. Prepare Egg Mixture: In another heat-proof bowl, whisk together 5 egg yolks, 2 tablespoons sugar, and 1 tablespoon water. Place the bowl over simmering water and whisk until the mixture thickens. If desired, add 2 tablespoons of coffee for extra flavor.

  4. Combine Chocolate and Egg Mixture: Slowly pour the melted chocolate into the egg mixture, stirring constantly until well combined.

  5. Fold in Whipped Cream: Gently fold the whipped cream into the chocolate mixture in batches until fully mixed. Be careful not to deflate the whipped cream.

  6. Chill the Mousse: Transfer the mixture into serving glasses or bowls. Refrigerate for 3-4 hours.

  7. Serve: Serve chilled, optionally topped with more whipped cream.

Meringue Cookies


  • 4 egg whites
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/4 tsp cream of tartar
  • Pinch of salt


  1. Preheat your oven to 225°F (110°C). Line your baking sheets with parchment paper.
  2. Separate your egg whites into a clean, large bowl. Make sure no yolk gets in.
  3. Add the cream of tartar and salt to the bowl.
  4. Using a stand mixer or handheld mixer, beat the egg whites on medium speed until they turn frothy.
  5. Gradually add sugar, one tablespoon at a time, while continuing to beat.
  6. Add the vanilla extract.
  7. Increase the speed to medium-high and beat until stiff, glossy peaks form.
  8. Spoon the meringue mixture into a piping bag or use a spoon to drop dollops onto the prepared baking sheets.
  9. Bake for 40-45 minutes or until firm.
  10. Turn off the oven, but leave the cookies inside for 1 hour. Do not open the oven door.
  11. Remove the cookies and let them cool completely on the baking sheets.

Enjoy your gluten-free meringue cookies!



  • 4 cups of peaches, fresh or frozen
  • 1 cup of water
  • 1 cup of sugar
  • 2 tablespoons of lemon juice
  • 1/4 teaspoon of salt


  1. Freeze peaches if using fresh ones. Peel, remove pits, and freeze until solid.
  2. In a small bowl, whisk together water, sugar, lemon juice, and salt.
  3. Blend frozen peaches and the mixed ingredients until smooth.
  4. Pour the mixture into a loaf pan and smooth it out.
  5. Freeze for about 2 hours until firm but soft enough to scoop.

Enjoy your homemade peach sorbet!

Panna Cotta


  • 2 cups of heavy cream
  • 1 cup of milk (or coconut milk for a dairy-free option)
  • 1/2 cup of sugar
  • 1 vanilla pod or 1 teaspoon of vanilla extract
  • 2 1/2 teaspoons of gelatin (or agar agar for a vegan option)
  • Fresh berries for garnish


  1. In a small bowl, sprinkle the gelatin over the milk and let it sit for 5 minutes.

  2. In a medium saucepan, combine the heavy cream, sugar, and vanilla pod (split open) or vanilla extract.

  3. Heat the mix over medium heat, stirring constantly, until the sugar has dissolved and the mixture is warm (do not let it boil).

  4. Remove the vanilla pod if using.

  5. Gradually stir the milk-gelatin mixture into the warm cream until fully combined and the gelatin has dissolved.

  6. Pour the mix into serving moulds, distributing equally.

  7. Let them cool slightly, then cover with plastic wrap to prevent a skin from forming.

  8. Chill in the fridge for 4-6 hours or until completely set.

  9. Once chilled, garnish with fresh berries before serving.

Enjoy your gluten-free panna cotta!

Crème Brûlée


  • 2 cups heavy cream
  • 1 vanilla bean or 1 tsp vanilla extract
  • 5 large egg yolks
  • ½ cup granulated sugar
  • Extra sugar for caramelized topping


  1. Preheat your oven to 325°F (165°C).

  2. Heat the heavy cream and vanilla bean (or extract) in a saucepan over low heat until it barely simmers. Remove from heat and let it cool.

  3. In a bowl, whisk together the egg yolks and ½ cup sugar until well blended.

  4. Slowly pour the warm cream into the egg yolk mixture, whisking constantly to prevent the eggs from cooking.

  5. Pour the custard into ramekins.

  6. Place the ramekins in a baking pan and fill the pan with hot water until it reaches halfway up the sides of the ramekins.

  7. Bake for 40-45 minutes until custards are set but still slightly jiggly in the center.

  8. Remove ramekins from the water bath and let them cool on a wire rack.

  9. Chill in the refrigerator for at least 2 hours, preferably longer.

  10. Before serving, sprinkle a thin layer of sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy, golden-brown crust.

Enjoy your delicious, gluten-free Crème Brûlée!



  • Sweetened condensed milk
  • Evaporated milk
  • Eggs
  • Vanilla extract
  • Orange zest
  • Cardamom
  • Sugar
  • Water


  1. Preheat your oven to 350°F (175°C).

  2. Caramelize the sugar. In a saucepan over low heat, cook the sugar until it turns caramel-colored. Carefully pour this into your baking dish and let it cool until firm.

  3. Prepare the custard. Add sweetened condensed milk, evaporated milk, eggs, vanilla extract, orange zest, and cardamom to a blender. Blend until smooth.

  4. Pour the custard mixture over the cooled caramel in your baking dish.

  5. Set the baking dish in a larger pan. Add boiling water to the larger pan, filling it halfway up the side of the baking dish.

  6. Bake for 25-30 minutes, or until the center is set but still slightly jiggly.

  7. Cool the flan to room temperature, then refrigerate for at least 4 hours or overnight.

  8. Serve by inverting the flan onto a plate so the caramel is on top. Enjoy!

Chia Seed Pudding


  • 2 cups of dairy-free milk (such as almond or coconut milk)
  • 1/2 cup of chia seeds
  • 2-3 tablespoons of maple syrup or other sweetener
  • 1 teaspoon of vanilla extract
  • Optional toppings: fresh fruit, nuts, coconut flakes


  1. In a mixing bowl, whisk together the dairy-free milk, maple syrup, and vanilla extract.

  2. Slowly add the chia seeds while stirring continuously to avoid clumping.

  3. Once well mixed, let it sit for about 10 minutes, then stir again to ensure even distribution of seeds.

  4. Pour the mixture into a jar or container and cover.

  5. Refrigerate for at least 2 hours or overnight for the best consistency.

  6. Before serving, give the pudding a good stir and add any desired toppings.

Enjoy your homemade chia seed pudding!

Baked Apples


  • 4 large apples
  • 2 tablespoons lemon juice
  • 2 tablespoons coconut oil (optional)
  • 3 tablespoons coconut sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon cornstarch (or arrowroot)
  • 1/4 cup apple juice (or water)
  • A pinch of salt


  1. Preheat your oven to 350°F (175°C).
  2. Core the apples, then cut them into uniform slices for even cooking.
  3. Place the apple slices in a baking dish.
  4. Drizzle lemon juice and coconut oil (if using) over the apples.
  5. In a small bowl, mix coconut sugar, cinnamon, ginger, nutmeg, cornstarch, apple juice, and salt.
  6. Pour this mixture over the apples and toss to combine.
  7. Cover the baking dish loosely with aluminum foil.
  8. Bake for 45 minutes or until the apples are tender.

Flourless Chocolate Cake


  • 1/2 cup unsalted butter
  • 1 cup semisweet chocolate chips
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup unsweetened cocoa powder


  1. Preheat your oven to 375°F. Line an 8-inch round cake pan with parchment paper and spray with non-stick spray. Set aside.
  2. Melt the butter in a large microwave-safe bowl.
  3. Add the chocolate chips to the melted butter. Let sit for 3-4 minutes, then stir until the chips are fully melted.
  4. Whisk in the sugar, salt, and vanilla extract until well combined.
  5. Add the eggs one at a time, whisking until smooth after each addition.
  6. Stir in the cocoa powder until just blended.
  7. Pour the batter into the prepared pan.
  8. Bake for 35-40 minutes, until the cake has risen and the top has formed a thin crust.
  9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.



  • 4 large egg whites
  • 1 cup (200g) superfine sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon vinegar (white or apple cider)
  • 1 tablespoon cornstarch
  • Fresh berries or fruit
  • Whipped cream or dairy-free whipped cream


  1. Preheat your oven to 275°F. Line a baking sheet with parchment paper.

  2. In a large mixing bowl, whip the egg whites on medium-high speed until soft peaks form.

  3. Slowly add the sugar, one tablespoon at a time, while continuing to whip the egg whites until they become stiff and glossy.

  4. Add the vanilla extract, vinegar, and cornstarch. Gently fold these into the whipped egg whites using a rubber spatula.

  5. Spoon the meringue onto the prepared baking sheet, shaping it into a circle and creating a small indentation in the center.

  6. Bake for about 60 minutes. The outside should be crisp, while the inside remains soft.

  7. Let the pavlova cool completely on the baking sheet.

  8. Once cool, top with whipped cream and fresh berries or fruit.

Poached Pears


  • 4-6 pears, peeled and cored
  • 1 cup water
  • 1 cup white wine or apple juice
  • 1 cup sugar
  • 2 tablespoons honey
  • Zest of 1 lemon
  • 1 cinnamon stick
  • 1 vanilla bean, split and seeds scraped


  1. Place the water, wine (or apple juice), sugar, honey, lemon zest, cinnamon stick, and vanilla bean (with seeds) in a large pot.
  2. Stir the mixture and bring it to a simmer over medium heat.
  3. Add the peeled and cored pears to the pot.
  4. Simmer the pears for about 25-30 minutes, until they are tender but not mushy.
  5. Remove the pears from the liquid and allow them to cool before serving.

Ice Cream (Check Labels)

When looking for gluten-free ice cream, it’s important to check the labels carefully. Some brands offer certified gluten-free options, while others provide naturally gluten-free flavors. Here are some tips and a shortlist of popular gluten-free ice cream brands to try.

Popular Gluten-Free Ice Cream Brands:

  • Ben & Jerry’s: Certified gluten-free options are available. Some flavors include Vanilla Caramel Fudge, Cherry Garcia, and Phish Food.
  • Haagen-Dazs: Known for a variety of naturally gluten-free choices like Chocolate and Vanilla.
  • Breyers: Offers several gluten-free flavors, including Vanilla and Chocolate.
  • Blue Bell: Has a selection of gluten-free ice cream, such as Banana Split and Butter Pecan.
  • Cosmic Bliss (Formerly “Coconut Bliss”): Provides gluten-free and dairy-free choices.

Ingredients for Homemade Gluten-Free Ice Cream

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 tablespoon vanilla extract
  • Pinch of salt


  1. Mix Ingredients: Whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and salt in a medium-sized bowl until the sugar is fully dissolved.
  2. Chill Mixture: Cover the bowl and refrigerate the mixture for at least 1-2 hours or until thoroughly chilled.
  3. Churn Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually 20-25 minutes.
  4. Freeze for Firmness: Transfer the churned ice cream into a lidded container and freeze for 2-4 hours, or until firm enough to scoop.

By checking labels and trying these brands or making your own at home, you can enjoy delicious gluten-free ice cream without worry.

Fruit Popsicles


  • 2 cups mixed berries (strawberries, blueberries, blackberries)
  • 1 cup dairy-free or regular yogurt
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon lemon juice
  • Popsicle sticks
  • Popsicle molds


  1. Wash the mixed berries thoroughly and pat them dry.
  2. In a blender, combine the berries, yogurt, honey (or maple syrup), and lemon juice.
  3. Blend until the mixture is smooth and well combined.
  4. Pour the mixture into popsicle molds, filling each mold almost to the top.
  5. Insert popsicle sticks, leaving about 2 inches of the stick exposed.
  6. Freeze for at least 8 hours or until the popsicles are fully solid.
  7. To remove the popsicles, dip the molds in warm water for a few seconds to loosen them.

Enjoy your refreshing gluten-free fruit popsicles!



  • 1 cup powdered sugar
  • 3/4 cup almond flour
  • 2 large egg whites
  • 1/4 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • Food coloring (optional)
  • Filling of your choice (e.g., buttercream, chocolate ganache)


  1. Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper.
  2. Sift the powdered sugar and almond flour into a large bowl to remove any lumps.
  3. In another bowl, beat the egg whites on low/medium speed until frothy.
  4. Gradually add the granulated sugar and cream of tartar. Increase speed and beat until stiff peaks form.
  5. Gently fold in the sifted powdered sugar and almond flour mixture into the meringue.
  6. Add vanilla extract and food coloring, if using. Mix until just combined.
  7. Pipe the batter onto the prepared baking sheets in small circles, about 1 inch apart.
  8. Tap the baking sheets on the counter to remove air bubbles. Let them sit at room temperature for 30-60 minutes until a skin forms.
  9. Bake one sheet at a time for 12-15 minutes, turning halfway through baking.
  10. Allow macarons to cool completely on the baking sheets before removing and filling with your chosen filling.

Enjoy the delightful, chewy texture and delicious flavor combinations!



  • Lemon lime soda
  • Boiling water
  • Jello packets (any flavor)
  • Sugar-free raspberry mousse cake (optional)
  • Raspberries (optional)
  • Cream cheese
  • Whipping cream
  • Strawberries (optional)
  • Heavy whipping cream
  • Egg yolks
  • Coffee (optional)
  • Lemonade concentrate (optional)
  • Ice cubes


  1. Dissolve Gelatin: In a bowl, mix the jello packets with boiling water. Stir for at least 2 minutes until completely dissolved.
  2. Cool the Mixture: Add ice cubes to cold water to make 1 cup. Stir into the gelatin mixture until thickened. Remove any unmelted ice cubes.
  3. Combine Ingredients: Add whipped topping and whisk until well blended.
  4. Chill: Place the mixture in the refrigerator until it sets.

Enjoy your gluten-free Jello dessert!

Coconut Macaroons


  • 3 large egg whites
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 4 1/2 cups sweetened shredded coconut
  • Optional: dark chocolate for dipping


  1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
  2. Beat the egg whites, sugar, vanilla, and almond extract in a large bowl using a handheld or stand mixer until foamy. Do not over-beat.
  3. Stir in the shredded coconut until well combined.
  4. Scoop out the mixture using a greased 1 ½ teaspoon cookie scoop and place on the baking sheet about 1 inch apart.
  5. Bake for 12-16 minutes until the edges are golden brown and the tops are slightly golden.
  6. Cool the macaroons on the baking sheet for 5-10 minutes until firm.
  7. Optional: Melt the dark chocolate and dip the bottoms of the macaroons, then place them back on the baking sheet, chocolate side down. Drizzle the tops with more melted chocolate if desired.

Yogurt Parfait

To make a gluten-free Yogurt Parfait, you’ll need the following ingredients:

  • 2 cups Greek yogurt
  • 1 cup granola (ensure it’s gluten-free)
  • 1 cup fresh berries (strawberries, blueberries, raspberries)
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract (optional)
  • ¼ teaspoon chia seeds (optional)


  1. In a bowl, combine the Greek yogurt and vanilla extract, if using.

  2. In a glass or small bowl, add a layer of granola.

  3. Add a layer of yogurt on top of the granola.

  4. Place a layer of fresh berries over the yogurt.

  5. Repeat the layers of granola, yogurt, and berries until you reach the top of the glass.

  6. Drizzle honey or maple syrup over the final layer of berries.

  7. Sprinkle chia seeds on top for a garnish, if desired.

  8. Serve immediately or refrigerate for later.

Chocolate-Covered Strawberries


  • Fresh strawberries
  • 1 cup chocolate chips (dairy-free, if needed)
  • 1 teaspoon coconut oil


  1. Rinse and dry the strawberries completely.
  2. Line a plate and a baking sheet with wax paper.
  3. Melt the chocolate chips and coconut oil together. You can do this in a small pot over medium heat, stirring until smooth, or use a microwave at 30-second intervals.
  4. Dip each strawberry into the melted chocolate, keeping the green stems clean.
  5. Place the dipped strawberries on the wax paper.
  6. Let the chocolate-covered strawberries rest until the chocolate is set. Enjoy!

Rice Crispy Treats (With Gluten-Free Cereal)


  • 5 tablespoons unsalted butter
  • 8 cups gluten-free crispy rice cereal
  • 1 package mini marshmallows
  • 1 teaspoon vanilla extract
  • Cooking spray or butter (for greasing)


  1. Prepare the Pan: Line a 9×13-inch baking pan with parchment paper or grease with cooking spray.
  2. Melt Butter and Marshmallows: In a large pot, melt the butter over low heat. Add the marshmallows and stir until completely melted and smooth.
  3. Add Vanilla: Remove the pot from heat and stir in the vanilla extract.
  4. Mix in Cereal: Quickly add the gluten-free crispy rice cereal to the pot and stir until the cereal is evenly coated with the melted marshmallow mixture.
  5. Transfer to Pan: Use a buttered spatula or buttered hands to press the mixture evenly into the prepared pan.
  6. Cool and Serve: Allow the treats to cool completely before cutting into squares. Enjoy!


Ingredients needed:

  • Vanilla ice cream
  • Hot espresso
  • Grated chocolate (optional)
  • Chopped hazelnuts (optional)


  1. Put a large scoop of vanilla ice cream into a small coffee cup or dessert dish.
  2. Pour 3 tablespoons of hot espresso over the ice cream.
  3. Sprinkle with grated chocolate and chopped hazelnuts if you want.
  4. Serve immediately and enjoy!

Fruit Compote


  • Fresh or frozen fruit of choice
  • Sweetener of choice (e.g., sugar, honey, maple syrup)
  • Dash of salt
  • Lemon juice (optional)
  • 1-2 teaspoons tapioca starch (for thicker sauce, optional)


  1. Combine Ingredients: In a medium saucepan, mix together the fruit, sweetener, and a dash of salt. You can also add a bit of lemon juice for extra flavor if you like.

  2. Heat the Mixture: Place the saucepan over medium-high heat. Stir occasionally as the mixture heats up.

  3. Bring to Boil: Once the mixture starts boiling, reduce the heat to medium. For fresh fruit, this should take about 5 minutes. For frozen fruit, it may take around 10 minutes.

  4. Mash and Simmer: Use a wooden spoon to mash the fruit slightly as it cooks. Let it simmer for about 10-12 minutes. If you want a thicker sauce, mix the tapioca starch with 2 teaspoons of cold water and stir it into the compote.

  5. Cool and Serve: Remove from heat and let it cool. Serve warm or cold over desserts like ice cream, yogurt, or pancakes.

Mascarpone Berry Cups


  • 1 cup mascarpone cheese
  • 1/2 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup mixed berries (blueberries, raspberries, strawberries)
  • 1 tbsp lemon juice
  • 2 tbsp honey


  1. In a medium bowl, add mascarpone cheese, heavy cream, powdered sugar, and vanilla extract.

  2. Use a hand mixer to blend the ingredients until smooth and creamy.

  3. In another bowl, mix the berries with lemon juice and honey.

  4. Place a spoonful of the mascarpone mixture into each serving cup.

  5. Top with a generous tablespoon of the mixed berries.

  6. Chill the cups in the refrigerator for at least 30 minutes before serving.

Chocolate Truffles


  • 8 ounces chocolate chips
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract (optional)
  • Cocoa powder, shredded coconut, or chopped nuts (for coating)


  1. Prep the Chocolate: Place the chocolate chips in a large heat-safe bowl.

  2. Heat the Cream: In a small saucepan, bring the heavy cream to a bare simmer over medium-high heat, whisking constantly.

  3. Combine: Pour the hot cream over the chocolate chips. Let it sit for a few minutes, then stir until smooth and glossy.

  4. Add Vanilla: If using, stir in the vanilla extract.

  5. Chill: Refrigerate the mixture uncovered for 1-3 hours or until almost solid. It should be firm enough that a knife inserted comes out mostly clean.

  6. Scoop: Scoop small portions of the chilled chocolate mixture using a spoon or small cookie scoop.

  7. Roll: Roll the scooped chocolate into balls between your palms.

  8. Coat: Roll each truffle in your choice of cocoa powder, shredded coconut, or chopped nuts until fully coated.

  9. Serve: Place the coated truffles on a tray lined with baking paper. Enjoy!

Benjamin Happy Muncher

Hi, I'm Benjamin. I love cooking, long walks, and my girlfriend! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.