Mother's Day is a time to honor and celebrate the special women in our lives, and what better way to show your love and appreciation than with a delicious gluten-free dessert spread for a Mother's Day brunch? Treat Mom to a delightful array of sweet treats that are not only delicious but also gluten-free. From elegant waffles to fruity tarts, these dessert recipes are sure to make her feel cherished on her special day.

Gluten-Free Waffles Recipe:

This Mother's Day, treat Mom to a delightful breakfast with these homemade gluten-free waffles. Light, fluffy, and irresistibly delicious, these waffles are sure to make her feel loved and cherished.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour

• 2 tablespoons granulated sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1 1/4 cups milk (dairy or dairy-free)

• 2 large eggs

• 1/4 cup unsalted butter, melted (or melted coconut oil)

• 1 teaspoon vanilla extract

Instructions:

1. Preheat your waffle iron according to manufacturer's instructions.

2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.

3. In another bowl, whisk together the milk, eggs, melted butter (or coconut oil), and vanilla extract until well combined.

4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

5. Lightly grease the waffle iron with cooking spray or brush with melted butter.

6. Pour the waffle batter onto the preheated waffle iron, using about 1/2 cup of batter for each waffle (adjust according to the size of your waffle iron).

7. Close the waffle iron and cook the waffles according to manufacturer's instructions, until golden brown and crisp.

8. Carefully remove the cooked waffles from the waffle iron and serve immediately with your favorite toppings, such as fresh berries, whipped cream, maple syrup, or honey.

Flourless Chocolate Raspberry Cake:

Indulge Mom's sweet tooth with this decadent flourless chocolate raspberry cake. Rich and moist, this gluten-free cake is infused with intense chocolate flavor and topped with luscious raspberry compote for a delightful contrast of flavors.

Ingredients: For the Cake:

• 8 ounces dark chocolate, chopped

• 1 cup unsalted butter

• 1 1/4 cups granulated sugar

• 6 large eggs

• 1 teaspoon vanilla extract

For the Raspberry Compote:

• 2 cups fresh raspberries

• 1/4 cup granulated sugar

• 1 tablespoon lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

2. In a heatproof bowl, melt the dark chocolate and butter together until smooth. Let it cool slightly.

3. In a separate bowl, whisk together the sugar, eggs, and vanilla extract until well combined.

4. Gradually add the melted chocolate mixture to the egg mixture, whisking constantly until smooth.

5. Pour the batter into the prepared cake pan and smooth the top.

6. Bake in the preheated oven for 35-40 minutes, or until the top is set and a toothpick inserted into the center comes out with moist crumbs.

7. While the cake is baking, make the raspberry compote. In a saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 10 minutes. Remove from heat and let it cool.

8. Once the cake is done baking, let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

9. Serve slices of the flourless chocolate raspberry cake topped with a spoonful of raspberry compote.

Lemon Blueberry Almond Cake:

Treat Mom to a taste of spring with this delightful lemon blueberry almond cake. Moist and flavorful, this gluten-free cake is bursting with fresh blueberries and infused with zesty lemon and almond flavors.

Ingredients:

• 1 1/2 cups almond flour

• 1/2 cup gluten-free all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• Zest of 1 lemon

• 1/2 cup plain Greek yogurt

• 1 cup fresh blueberries

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

2. In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, baking soda, and salt.

3. In a large mixing bowl, beat the butter and sugar together until light and fluffy.

4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.

5. Gradually add the dry ingredients to the wet ingredients, alternating with the Greek yogurt, and mix until smooth.

6. Gently fold in the fresh blueberries.

7. Pour the batter into the prepared cake pan and smooth the top.

8. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

10. Serve slices of the lemon blueberry almond cake as a delightful addition to your Mother's Day brunch.

Strawberry Rhubarb Crisp:

Celebrate the flavors of spring with this irresistible strawberry rhubarb crisp. Sweet strawberries and tart rhubarb are topped with a crispy gluten-free oat crumble for a comforting and delicious dessert that Mom will love.

Ingredients: For the Filling:

• 3 cups sliced rhubarb

• 3 cups sliced strawberries

• 1/2 cup granulated sugar

• 2 tablespoons cornstarch

• Zest of 1 lemon

• 1 tablespoon lemon juice

For the Crumble Topping:

• 1 cup gluten-free rolled oats

• 1/2 cup almond flour

• 1/4 cup chopped almonds

• 1/4 cup packed brown sugar

• 1/4 cup melted coconut oil

• 1 teaspoon ground cinnamon

• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish.

2. In a large bowl, combine the sliced rhubarb, strawberries, sugar, cornstarch, lemon zest, and lemon juice. Toss until the fruit is evenly coated.

3. Transfer the fruit mixture to the prepared baking dish, spreading it out into an even layer.

4. In a separate bowl, combine the rolled oats, almond flour, chopped almonds, brown sugar, melted coconut oil, cinnamon, and salt. Mix until well combined.

5. Sprinkle the crumble topping evenly over the fruit mixture.

6. Bake in the preheated oven for 40-45 minutes, or until the fruit is bubbly and the topping is golden brown.

7. Remove from the oven and let it cool slightly before serving.

8. Serve the strawberry rhubarb crisp warm, topped with a scoop of vanilla ice cream or whipped cream.

Coconut Mango Panna Cotta:

Transport Mom to a tropical paradise with this creamy coconut mango panna cotta. Smooth and luscious, this gluten-free dessert is infused with coconut milk and fresh mango puree for a refreshing and exotic treat.

Ingredients:

• 1 (13.5 oz) can full-fat coconut milk

• 1/4 cup honey or maple syrup

• 1 teaspoon vanilla extract

• 1 tablespoon agar agar powder

• 1 ripe mango, peeled and diced

• Toasted coconut flakes, for garnish

Instructions:

1. In a saucepan, combine the coconut milk, honey or maple syrup, and vanilla extract.

2. Sprinkle the agar agar powder over the coconut milk mixture and whisk to combine.

3. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring constantly.

4. Reduce the heat to low and simmer for 5 minutes, continuing to stir.

5. Remove the saucepan from the heat and let the mixture cool slightly.

6. Divide the diced mango among serving glasses or ramekins.

7. Pour the coconut milk mixture over the mango in the glasses.

Flourless Chocolate Hazelnut Torte:

Treat Mom to a luxurious dessert with this flourless chocolate hazelnut torte. Rich and indulgent, this gluten-free cake is made with ground hazelnuts and dark chocolate for an irresistible combination of flavors.

Ingredients:

• 1 cup hazelnuts, toasted and skins removed

• 8 ounces dark chocolate, chopped

• 1/2 cup unsalted butter

• 3/4 cup granulated sugar

• 4 large eggs

• 1 teaspoon vanilla extract

• Pinch of salt

• Powdered sugar, for dusting

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

2. In a food processor, finely grind the toasted hazelnuts until they resemble coarse flour.

3. In a heatproof bowl, melt the dark chocolate and butter together until smooth. Let it cool slightly.

4. In a large mixing bowl, beat the sugar and eggs together until light and fluffy.

5. Mix in the vanilla extract and salt.

6. Gradually add the melted chocolate mixture to the egg mixture, whisking constantly until smooth.

7. Fold in the ground hazelnuts until well combined.

8. Pour the batter into the prepared cake pan and smooth the top.

9. Bake in the preheated oven for 25-30 minutes, or until the top is set and a toothpick inserted into the center comes out with moist crumbs.

10. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

11. Dust the cooled cake with powdered sugar before serving.