As promised, here is the second half of the recipe collection perfect for celebrating the 4th of July, our country’s Independence Day! If you missed the first group, you can find them here.
Red, white, and blue never looked so good or delicious!! Enjoy these recipes for your holiday or any time of the year – you can swap out different colors/fruits with whatever is in season, customizing for any occasion.
4th of July Chocolate Fudgsicles from Abeer of CakeWhiz
Berry Brownie Pizza from Yvette of Muy Bueno Cookbook
Berry Cashew Cream No-Bake Bars from Taylor of Food Faith Fitness
Firecracker Red White and Blue Cupcakes from Tamilee of Tammilee Tips
No Bake Blueberry Cheesecake from Brandy of Nutmeg Nanny
Paleo Mixed Berry Vanilla Cake Parfaits from Julia of The Roasted Root
Healthy Pistachio Raspberry Frozen Yogurt from Krista of Joyful Healthy Eats
Light Berry Angel Food Cake – 15 Minute Dessert from Danielle of The Creative Bite
Patriotic Easy Fudge from Catalina of Peas and Peonies
Red White and Blueberry Yogurt Popsicles from Susan of The View from Great Island
Funfetti Stars & Stripes Patriotic Ice Cream Cake from Tara of Unsophisticook
Patriotic Flag Parmesan Garlic Chip Dip from Danielle of The Creative Bite
Paleo Strawberry Bites with Vanilla Cream from Vanessa of Plaid and Paleo
Paleo Poke Cake with Berries and Coconut from Taylor of Food Faith Fitness
Patriotic Honey Poppy Seed Salad from Deb of Cooking on the Front Burners
Red White and Blue Pudding Pops from Aimee of Like Mother Like Daughter
Patriotic Passion Cocktail from Ginny of Vegan in the Freezer
Dye Free Strawberry, Pineapple & Blueberry Dairy-Free Ice Creams from Courtney of Know Your Produce
Red White and Blue Zinger Cake from Kat of Homemade Interest
Patriotic Potato Salad with Herb Dressing Krista of Joyful Healthy Eats
4th of July Dessert Popcorn from Nicole of Wonky Wonderful
Red White Blue Fresh Berry Cheesecake from Mary of This Old Gal
Berry Malt Trifle from Amanda of A Cookie Named Desire
Patriotic Pound Cake from Lisa of Drugstore Divas
Red, White and Blue Bacon Feta Potato Salad from Catalina of Peas and Peonies
Patriotic Sprinkle Chocolate Bowls from Tara of Unsophisticook
Red, Light, & Berry Dessert Dip from Carrie of The Frugal Foodie Mama
Patriotic Vegan Cupcakes from Marly of Namely Marly
Pavlova Cupcakes from Amanda of A Cookie Named Desire
Patriotic Ice Cream Sandwiches from Deb of Cooking on the Front Burners
Pineapple Mango Habanero Chicken Wings from Brandy of Nutmeg Nanny
Red White and Blue Ice Pops Bites (Dye Free) from Courtney of Know Your Produce
Firework Bundt Cake from Jenny of Penny Pincher Jenny
Red, White and Blueberries and Cream (Gluten-Free, Paleo) from Lisa of Cook Eat Paleo
USA Flag Éclair from Angie of Big Bear’s Wife
Berry Patriotic Poke Cake from Carrie of The Frugal Foodie Mama
Red, White, and Blue Mini Cheesecakes from Aimee of Like Mother Like Daughter
Watermelon Pizza with Cream Cheese Icing (Sugar-Free) from Maya of Wholesome Yum
Red, White, and Blue Tortilla Pizza from Melissa of Hungry Food Love
Oreo and Peanut Butter Bites from Abeer of CakeWhiz
Red, White, and Blueberry Vegan Cheesecake from Marly of Namely Marly
Patriotic Vanilla Cupcakes with White Chocolate Buttercream (Gluten-Free) from Jane of The Heritage Cook
Have a fabulous day celebrating the 4th of July and I’ll see you back here for Chocolate Monday with a fun sweet delicacy for your holiday table!
To convert recipes to gluten-free, substitute with GF ingredients where possible or if not crucial, leave them out. If you are baking, use a gluten-free flour blend and use 120 grams per cup called for in the recipe. Add 1/4 tsp of xanthan gum per cup or you can use 1/2 tsp of psyllium husk powder instead. They both help avoid crumbly results. If you have questions, you can find a lot more information above by clicking on the “Gluten-Free” tab at the top of the page and reading through the pages.
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