Fruit Salsa with Cinnamon Chips

Fruit Salsa with Cinnamon Chips, is one of my first Laura Friendly desserts. New to the gluten-free world, I was struggling for sweet treats to make at home. As I was noodling around my kitchen, I came to my corn tortillas and wondered if these could be transformed into a dessert? Maybe… with a little bit of cinnamon and sugar… I could make something like Cinnamon and Sugar toast! But what goes with corn tortillas? Salsa. Perhaps, a sweet and spicy fruit salsa would be a good match!

This Fruit Salsa is so delicious, you really could eat this by itself (and I do). I think it tastes even better as the flavors mingle in the refrigerator for a day. The Cinnamon Chips are also delicious but are best served right away. I hope you enjoy!


Fruit Salsa with Cinnamon Chips
by Laura Friendly
start to finish: 30 minutes
serves: 4

Fruit Salsa

• 1 cup blueberries
• 1 cup strawberries, stems removed and diced
• 1 cup plums, pits removed and diced
• 1 cup nectarines, pits removed and diced
• 1 cup cherries, pits removed, sliced in half
• 2 tbsp honey (or agave nectar to make vegan)
• 1 tbsp fresh lime juice
• 1 tbsp finely chopped jalapeno, optional
• 1 tbsp minced cilantro, optional

In a medium size bowl, combine blueberries, strawberries, plums, nectarines, cherries, honey, lime, jalapeno and cilantro. Mix together well.

Cover and refrigerate while making the Cinnamon Chips.

Cinnamon Chips

• 10 to 12 corn tortillas
• ⅓ cup coconut palm sugar (or regular sugar)
• 1 tsp ground cinnamon
• ½ tsp salt
• olive oil

Preheat oven to 350º F. Lightly coat a large baking sheet with olive oil and set aside.

Brush tortillas with olive oil and cut into 8 wedges. Arrange tortilla wedges, in a single layer, on the baking sheet. Combine sugar, cinnamon and salt, sprinkle mixture over tortillas.

Bake in the center of the oven until chips are lightly brown and crisp, about 10 minutes. Allow to cool for 5 minutes.

Serve immediately with Fruit Salsa. 


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Vegan Spicy Chocolate Ice Cream

Sweet and spicy. One of the great flavor combinations. This Vegan Spicy Chocolate Ice Cream is just that.

I’ve been overdue for a chocolate dessert… but I wanted it to be memorable. I love how the flavor and intensity of chocolate can be enhanced by combining it with something spicy. For this ice cream, I was looking to make something refreshing… but that also had a kick. Using cayenne powder added the right amount of heat, that kind-of sneaks up on you… but in a very pleasant way.

If you aren’t a fan of spicy, you can leave out the cayenne, but I do recommend giving it a try. The first bite is cool and delicious and then you slowly start feeling the heat. It’s lovely. I hope you enjoy!


Vegan Spicy Chocolate Ice Cream
by Laura Friendly
Prep Time: 10 minutes
Ice Cream Maker Time: Approximately 25-30 minutes
makes: about 5 cups (1 ¼ quarts)

• 1 vanilla bean, split lengthwise
• 2 13.5 oz. cans of coconut milk (full fat)
• ½ cup agave nectar
• 3 tbsp high quality cocoa powder
• ½ tsp salt
• ⅛ tsp cayenne powder (I like it a bit spicier so I used ¼ tsp)
• 2 tbsp gluten-free vodka

Scrape the seeds from the vanilla bean and place into a blender with the coconut milk, agave, cocoa powder, salt and cayenne pepper. Blend well, about 1 minute. Add in the vodka and mix for about 10 seconds.

Pour liquid into your ice cream machine bowl and churn for about 20-25 minutes or according to manufacturer's instructions. Serve immediately.

If you’d like a firmer consistency, transfer into a freezer safe container with lid, and freeze for about two hours to thicken. Before serving, allow to thaw for about 15 minutes.


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