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    Home ยป Grain Free Recipes

    Pineapple Basil Sorbet with Edible Dessert Bowls

    Jan 13, 2024 by Thriving Gluten Free ยท This post may contain affiliate links ยท Leave a Comment

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    Go ahead...Have your BOWL and EAT it too! I was super excited to come up with this combo for the Siete Chef recipe contest hosted by Siete Foods.

    The rules were to use any Siete Foods product of your choice, and the recipe must include their two secret ingredients- Pineapple & Basil.  I can't think of anything better to enjoy this time of year than a refreshing sorbet, so I came up with this exotic & sweet Pineapple Basil Sorbet.

    And what could make eating sorbet that much more fun?? If you could eat the bowl too!  These cinnamon sugar edible dessert "bowls" are made from Siete Foods Cassava & Coconut Grain-Free tortillas! A combination that is sure to make everyone in your house smile!

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    Pineapple Basil Sorbet with Edible Cinnamon Sugar Dessert Bowls

    Course: Dessert
    Cuisine: American, gluten-free, grain-free
    Keyword: basil, Pineapple, sorbet
    Servings: 4 -6

    Equipment

    • 1 Muffin Tin

    Ingredients

    Pineapple Sorbet

    • 1 Fresh Pineapple cored and sliced, about 4 cups
    • ยฝ cup Fresh Basil
    • 1 tablespoon Coconut Sugar optional

    Cinnamon Sugar Bowls

    • 1 tablespoon cinnamon
    • 3 tablespoon coconut sugar
    • 2 tablespoon Coconut Oil melted
    • Siete Foods Grain Free Tortillas
    • Muffin Pan

    Instructions

    • Toss the pineapple, basil and sugar into a blender. Blend until smooth, or blend less if you like it chunkier!
    • Pour directly into freezer safe container.
    • Place in the freezer for 3-4 hours or until completely frozen.
    • You can use frozen pineapple instead of fresh, but if it doesn't have enough liquid, add ยฝ cup water or pineapple juice.
    • Paleo Cinnamon Sugar Bowls

    • Pre-heat oven to 350ยฐ
    • Mix the cinnamon and sugar in a small bowl. Set aside.
    • Pre-heat the tortillas according to package directions. I placed them one at a time in the microwave for 15 seconds each.
    • Brush the tortilla with coconut oil on each side.
    • Sprinkle the cinnamon/sugar mixture on each side of the tortilla.
    • Place a muffin pan upside down and carefully place the tortilla between 4 cups, forming a "bowl" shape. (See pic below)
    • Bake tortillas for 12-14 mins until lightly browned and crisp.
    • Let cool and serve with frozen sorbet, or store in an air tight container until ready to use.
    Tried this recipe?Mention @thrivingglutenfree or #thrivingglutenfree!
    20180721_164552-01-01

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    thriving gluten free recipes for those with celiac disease and gluten intolerance

    Hi, I'm Debby! The recipe creator, mom and blogger behind Thriving Gluten Free. Our oldest daughter was diagnosed with Celiac Disease in 2011, so we've been navigating gluten-free living ever since. Here, we share our favorite recipes, products and tips to help make your gluten-free life easy, healthy and delicious!

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