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DAIRY FREE & GLUTEN FREE CARROT CAKE • THE BOJON GOURMET This dairy free & gluten free carrot cake gets a tender, springy crumb from a blend of whole grain flours. Gently spiced with cinnamon and ginger and slathered with vegan cream cheese frosting, this healthy carrot cake is easy enough to bake on a weeknight but dressy enough for spring festivities.Updated March 31, 2021 to include a paleooption.
MAGICAL TAHINI CHOCOLATE CHIP COOKIES (VEGAN/PALEO) • THE Step 1: Whisk together tahini, maple syrup, vanilla, and melted coconut oil until smooth and emulsified. Step 2: Sift in the flours, baking soda, and salt and stir to combine. Step 3: Stir in the chocolate. Step 4: Scoop into 3 tablespoon-sized balls and place 3 inches apart on a lined baking sheet. GLUTEN-FREE LEMON BARS WITH ALMOND FLOUR CRUST • THE BOJON Instructions. Crust: Position a rack in the center of the oven and preheat to 350ºF. Line an 8-inch square pan with parchment paper on all sides. In the bowl of a food processor (or stand mixer fitted with the paddle attachment) combine the almond, sweet rice, CREAM CHEESE FROSTING {LESS SWEET} • THE BOJON GOURMET Instructions. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric beater or wooden spoon) combine the cream cheese and butter. Beat on medium-low speed until smooth and combined, 1-2 minutes, scraping the sides of the bowl and paddle as needed. GLUTEN-FREE CHERRY CLAFOUTIS • THE BOJON GOURMET Drizzle any cherry/brandy juice over the top. Bake the clafoutis until puffed and golden and a toothpick inserted near the center comes out clean, 30–35 minutes. Remove and let cool for at least 20 minutes. Sift a bit of powdered sugar over the top if you like just beforeserving.
HEALTHY APPLE RHUBARB CRISP WITH GINGER & MAPLE • THE Toss the apples and rhubarb in a very large bowl with the ginger, vanilla, salt, flour, and maple syrup. Scrape into a 9 x 13-inch baking dish, an 8 x 12-inch gratin dish, or the equivalent. In another large bowl, combine the oats, flour, sugar, cinnamon and salt (andnuts, if using).
NOURISHING GLUTEN-FREE RECIPES FROM A RECOVERING PASTRYRECIPESABOUTCOOKBOOKIN THE PRESSLEARN WITH MEWORK WITH ME Fresh from the blog Gluten-free Recipes Not-sad gluten-free recipes made from a variety of flavor-packed, good-for-you flours and whole foods. See more gluten-free recipes → Summer Recipes Fresh, vibrant recipes for this season. (In the RECIPES • THE BOJON GOURMETDINNERCAKES AND CUPCAKESFALLWORK WITH MERUSTIC FRUIT DESSERTSSMOOTHIE I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. SUPER MOIST GLUTEN-FREE OLIVE OIL CAKE If using a springform pan, place on a rimmed baking sheet to catch any drips. In a large bowl, whisk together the olive oil, ½ cup sugar, lemon zest and juice, and egg yolks to combine. Place a mesh strainer over the top and sift in the almond and tapioca GLUTEN-FREE RHUBARB CAKE (DF / GRAIN softly whipped cream, yogurt, or crème fraiche, or for serving. Instructions. Position a rack in the center of the oven and preheat to 350ºF. Rub a 10-inch round solid tart pan, or 9-inch cake pan or springform pan, with the butter and place on a rimmed baking sheet tocatch any drips.
DAIRY FREE & GLUTEN FREE CARROT CAKE • THE BOJON GOURMET This dairy free & gluten free carrot cake gets a tender, springy crumb from a blend of whole grain flours. Gently spiced with cinnamon and ginger and slathered with vegan cream cheese frosting, this healthy carrot cake is easy enough to bake on a weeknight but dressy enough for spring festivities.Updated March 31, 2021 to include a paleooption.
MAGICAL TAHINI CHOCOLATE CHIP COOKIES (VEGAN/PALEO) • THE Step 1: Whisk together tahini, maple syrup, vanilla, and melted coconut oil until smooth and emulsified. Step 2: Sift in the flours, baking soda, and salt and stir to combine. Step 3: Stir in the chocolate. Step 4: Scoop into 3 tablespoon-sized balls and place 3 inches apart on a lined baking sheet. GLUTEN-FREE LEMON BARS WITH ALMOND FLOUR CRUST • THE BOJON Instructions. Crust: Position a rack in the center of the oven and preheat to 350ºF. Line an 8-inch square pan with parchment paper on all sides. In the bowl of a food processor (or stand mixer fitted with the paddle attachment) combine the almond, sweet rice, CREAM CHEESE FROSTING {LESS SWEET} • THE BOJON GOURMET Instructions. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric beater or wooden spoon) combine the cream cheese and butter. Beat on medium-low speed until smooth and combined, 1-2 minutes, scraping the sides of the bowl and paddle as needed. GLUTEN-FREE CHERRY CLAFOUTIS • THE BOJON GOURMET Drizzle any cherry/brandy juice over the top. Bake the clafoutis until puffed and golden and a toothpick inserted near the center comes out clean, 30–35 minutes. Remove and let cool for at least 20 minutes. Sift a bit of powdered sugar over the top if you like just beforeserving.
HEALTHY APPLE RHUBARB CRISP WITH GINGER & MAPLE • THE Toss the apples and rhubarb in a very large bowl with the ginger, vanilla, salt, flour, and maple syrup. Scrape into a 9 x 13-inch baking dish, an 8 x 12-inch gratin dish, or the equivalent. In another large bowl, combine the oats, flour, sugar, cinnamon and salt (andnuts, if using).
DAIRY FREE & GLUTEN FREE CARROT CAKE • THE BOJON GOURMET This dairy free & gluten free carrot cake gets a tender, springy crumb from a blend of whole grain flours. Gently spiced with cinnamon and ginger and slathered with vegan cream cheese frosting, this healthy carrot cake is easy enough to bake on a weeknight but dressy enough for spring festivities.Updated March 31, 2021 to include a paleooption.
FLAKY PALEO PIE CRUST RECIPE • THE BOJON GOURMET Flatten the folded dough slightly, re-wrap, and chill until firm, 30 minutes. Step 6: Repeat steps 4 and 5. The dough will be easier to roll and more smooth and pliable after the first set of turns. Step 7: To shape a pie crust, roll the dough out into a 12-inch round. GRAIN-FREE BANANA BREAD {PALEO, VEGAN Or leave the nuts off for a nut-free version of course. How to Make Grain-Free Banana Bread. Step 1. In a large bowl, combine the nut butter, sweeteners, oil, plant milk, and vanilla. Step 2: Whisk until smooth. Step 3: Add the mashed bananas. Whisk until combined. Step 4: Sift in the dry ingredients, stir to combine. CREAMY GRITS AND MUSHROOMS • THE BOJON GOURMET Cover and keep warm. Mushrooms: Melt 1 tablespoon of the butter in a large skillet or braising pan over medium heat. Add half of the mushrooms and cook for 5 minutes or until golden on the bottom. Flip the mushrooms over and brown on the second side, about 5 minutes more. Remove the mushrooms to a large plate. GLUTEN-FREE CHERRY CLAFOUTIS • THE BOJON GOURMET Drizzle any cherry/brandy juice over the top. Bake the clafoutis until puffed and golden and a toothpick inserted near the center comes out clean, 30–35 minutes. Remove and let cool for at least 20 minutes. Sift a bit of powdered sugar over the top if you like just beforeserving.
GLUTEN-FREE QUICHE • THE BOJON GOURMET Step 3: To make the custard base, start by whisking one of the eggs with flour, salt, and pepper. Step 4: Whisk in the remaining eggs. Step 5: Whisk in the dairy. Step 6: Layer the fillings into the parbaked crust: half of the cheese, leeks, spinach, and remainingcheese.
GLUTEN-FREE BISCOTTI WITH HAZELNUTS In the bowl of a stand mixer fitted with the paddle attachment, whip the eggs with 3/4 cup of sugar on medium-high until thick, foamy, and lightened in color, about 3 minutes. Meanwhile, sift together the oat flour, sweet rice flour, tapioca flour, cornstarch, baking powder, and salt together into a OVEN ROASTED POTATOES AND PARSNIPS • THE BOJON GOURMET Preheat the oven to 400º with a rack in the lower-center. Toss all the ingredients together in a large bowl. Turn out onto a rimmed baking sheet and spread in an even layer. Roast in the oven for about 30 minutes or until the bottoms form a golden brown crust. Use a GLUTEN-FREE LEMON TART WITH ALMOND FLOUR CRUST • THE BOJON Prepare, parbake, and press the tart crust as directed. Filling: Lower the oven temperature to 325ºF. Place the butter and lemon zest in a heatproof bowl. Place a mesh strainer over the bowl and set aside. In a medium, heavy-bottomed saucepan, whisk together the sugar, salt, eggs, and egg yolks to ALMOND FLOUR GLUTEN-FREE TART CRUST (VEGAN OPTION) • THE Position a rack in the center of the oven and preheat to 350ºF. In the bowl of a food processor (or a stand mixer fitted with the paddle attachment) combine the almond, sweet rice, and oat flours with the tapioca starch, sugar and salt. Scatter the NOURISHING GLUTEN-FREE RECIPES FROM A RECOVERING PASTRYRECIPESABOUTCOOKBOOKIN THE PRESSLEARN WITH MEWORK WITH ME Fresh from the blog Gluten-free Recipes Not-sad gluten-free recipes made from a variety of flavor-packed, good-for-you flours and whole foods. See more gluten-free recipes → Summer Recipes Fresh, vibrant recipes for this season. (In the RECIPES • THE BOJON GOURMETDINNERCAKES AND CUPCAKESFALLWORK WITH MERUSTIC FRUIT DESSERTSSMOOTHIE I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. SUPER MOIST GLUTEN-FREE OLIVE OIL CAKE If using a springform pan, place on a rimmed baking sheet to catch any drips. In a large bowl, whisk together the olive oil, ½ cup sugar, lemon zest and juice, and egg yolks to combine. Place a mesh strainer over the top and sift in the almond and tapioca CREAM CHEESE FROSTING {LESS SWEET} • THE BOJON GOURMET Instructions. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric beater or wooden spoon) combine the cream cheese and butter. Beat on medium-low speed until smooth and combined, 1-2 minutes, scraping the sides of the bowl and paddle as needed. GLUTEN-FREE RHUBARB CAKE (DF / GRAIN softly whipped cream, yogurt, or crème fraiche, or for serving. Instructions. Position a rack in the center of the oven and preheat to 350ºF. Rub a 10-inch round solid tart pan, or 9-inch cake pan or springform pan, with the butter and place on a rimmed baking sheet tocatch any drips.
DAIRY FREE & GLUTEN FREE CARROT CAKE • THE BOJON GOURMET This dairy free & gluten free carrot cake gets a tender, springy crumb from a blend of whole grain flours. Gently spiced with cinnamon and ginger and slathered with vegan cream cheese frosting, this healthy carrot cake is easy enough to bake on a weeknight but dressy enough for spring festivities.Updated March 31, 2021 to include a paleooption.
QUICK SOURDOUGH FOCACCIA (WITH DISCARD STARTER) • THE Instructions. Combine the starter, yeast, water and flours in the bowl of a stand mixer fitted with the paddle or dough hook attachment (both work!). Mix on low a couple of minutes until combined, scrape down the sides of the bowl, then increase to speed 3 and beat for 8 minutes. ALMOND FLOUR GLUTEN-FREE TART CRUST (VEGAN OPTION) • THE Position a rack in the center of the oven and preheat to 350ºF. In the bowl of a food processor (or a stand mixer fitted with the paddle attachment) combine the almond, sweet rice, and oat flours with the tapioca starch, sugar and salt. Scatter the HEALTHY APPLE RHUBARB CRISP WITH GINGER & MAPLE • THE Toss the apples and rhubarb in a very large bowl with the ginger, vanilla, salt, flour, and maple syrup. Scrape into a 9 x 13-inch baking dish, an 8 x 12-inch gratin dish, or the equivalent. In another large bowl, combine the oats, flour, sugar, cinnamon and salt (andnuts, if using).
VERDANT LADY {GIN & MINT GREEN CHARTREUSE COCKTAIL} • THE 1 teaspoon Green Chartreuse (1/6 ounce) 4 large mint leaves, plus a sprig for garnish (optional) Instructions. In a cocktail shaker filled halfway with ice, combine the gin, lime juice, simple syrup, chartreuse, and mint leaves. Shake vigorously for 30 seconds, then strain into a coupe. Garnish with a mint sprig if you like, and serve. NOURISHING GLUTEN-FREE RECIPES FROM A RECOVERING PASTRYRECIPESABOUTCOOKBOOKIN THE PRESSLEARN WITH MEWORK WITH ME Fresh from the blog Gluten-free Recipes Not-sad gluten-free recipes made from a variety of flavor-packed, good-for-you flours and whole foods. See more gluten-free recipes → Summer Recipes Fresh, vibrant recipes for this season. (In the RECIPES • THE BOJON GOURMETDINNERCAKES AND CUPCAKESFALLWORK WITH MERUSTIC FRUIT DESSERTSSMOOTHIE I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. SUPER MOIST GLUTEN-FREE OLIVE OIL CAKE If using a springform pan, place on a rimmed baking sheet to catch any drips. In a large bowl, whisk together the olive oil, ½ cup sugar, lemon zest and juice, and egg yolks to combine. Place a mesh strainer over the top and sift in the almond and tapioca CREAM CHEESE FROSTING {LESS SWEET} • THE BOJON GOURMET Instructions. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric beater or wooden spoon) combine the cream cheese and butter. Beat on medium-low speed until smooth and combined, 1-2 minutes, scraping the sides of the bowl and paddle as needed. GLUTEN-FREE RHUBARB CAKE (DF / GRAIN softly whipped cream, yogurt, or crème fraiche, or for serving. Instructions. Position a rack in the center of the oven and preheat to 350ºF. Rub a 10-inch round solid tart pan, or 9-inch cake pan or springform pan, with the butter and place on a rimmed baking sheet tocatch any drips.
DAIRY FREE & GLUTEN FREE CARROT CAKE • THE BOJON GOURMET This dairy free & gluten free carrot cake gets a tender, springy crumb from a blend of whole grain flours. Gently spiced with cinnamon and ginger and slathered with vegan cream cheese frosting, this healthy carrot cake is easy enough to bake on a weeknight but dressy enough for spring festivities.Updated March 31, 2021 to include a paleooption.
QUICK SOURDOUGH FOCACCIA (WITH DISCARD STARTER) • THE Instructions. Combine the starter, yeast, water and flours in the bowl of a stand mixer fitted with the paddle or dough hook attachment (both work!). Mix on low a couple of minutes until combined, scrape down the sides of the bowl, then increase to speed 3 and beat for 8 minutes. ALMOND FLOUR GLUTEN-FREE TART CRUST (VEGAN OPTION) • THE Position a rack in the center of the oven and preheat to 350ºF. In the bowl of a food processor (or a stand mixer fitted with the paddle attachment) combine the almond, sweet rice, and oat flours with the tapioca starch, sugar and salt. Scatter the HEALTHY APPLE RHUBARB CRISP WITH GINGER & MAPLE • THE Toss the apples and rhubarb in a very large bowl with the ginger, vanilla, salt, flour, and maple syrup. Scrape into a 9 x 13-inch baking dish, an 8 x 12-inch gratin dish, or the equivalent. In another large bowl, combine the oats, flour, sugar, cinnamon and salt (andnuts, if using).
VERDANT LADY {GIN & MINT GREEN CHARTREUSE COCKTAIL} • THE 1 teaspoon Green Chartreuse (1/6 ounce) 4 large mint leaves, plus a sprig for garnish (optional) Instructions. In a cocktail shaker filled halfway with ice, combine the gin, lime juice, simple syrup, chartreuse, and mint leaves. Shake vigorously for 30 seconds, then strain into a coupe. Garnish with a mint sprig if you like, and serve. QUICK SOURDOUGH FOCACCIA (WITH DISCARD STARTER) • THE Instructions. Combine the starter, yeast, water and flours in the bowl of a stand mixer fitted with the paddle or dough hook attachment (both work!). Mix on low a couple of minutes until combined, scrape down the sides of the bowl, then increase to speed 3 and beat for 8 minutes. DAIRY FREE & GLUTEN FREE CARROT CAKE • THE BOJON GOURMET This dairy free & gluten free carrot cake gets a tender, springy crumb from a blend of whole grain flours. Gently spiced with cinnamon and ginger and slathered with vegan cream cheese frosting, this healthy carrot cake is easy enough to bake on a weeknight but dressy enough for spring festivities.Updated March 31, 2021 to include a paleooption.
RHUBARB RECIPES (GLUTEN-FREE & VEGAN OPTIONS) • THE BOJON In a large bowl, toss the rhubarb with the lemon zest and juice, sugar, cornstarch, and vanilla. Scrape the mixture into a 9- or 10-inch round baking dish, pie plate, or ovenproof skillet. MAGICAL TAHINI CHOCOLATE CHIP COOKIES (VEGAN/PALEO) • THE Step 1: Whisk together tahini, maple syrup, vanilla, and melted coconut oil until smooth and emulsified. Step 2: Sift in the flours, baking soda, and salt and stir to combine. Step 3: Stir in the chocolate. Step 4: Scoop into 3 tablespoon-sized balls and place 3 inches apart on a lined baking sheet. GLUTEN-FREE LEMON BARS WITH ALMOND FLOUR CRUST • THE BOJON Instructions. Crust: Position a rack in the center of the oven and preheat to 350ºF. Line an 8-inch square pan with parchment paper on all sides. In the bowl of a food processor (or stand mixer fitted with the paddle attachment) combine the almond, sweet rice, FLAKY PALEO PIE CRUST RECIPE • THE BOJON GOURMET Flatten the folded dough slightly, re-wrap, and chill until firm, 30 minutes. Step 6: Repeat steps 4 and 5. The dough will be easier to roll and more smooth and pliable after the first set of turns. Step 7: To shape a pie crust, roll the dough out into a 12-inch round. GLUTEN-FREE BISCOTTI WITH HAZELNUTS In the bowl of a stand mixer fitted with the paddle attachment, whip the eggs with 3/4 cup of sugar on medium-high until thick, foamy, and lightened in color, about 3 minutes. Meanwhile, sift together the oat flour, sweet rice flour, tapioca flour, cornstarch, baking powder, and salt together into a GLUTEN-FREE CHERRY CLAFOUTIS • THE BOJON GOURMET Drizzle any cherry/brandy juice over the top. Bake the clafoutis until puffed and golden and a toothpick inserted near the center comes out clean, 30–35 minutes. Remove and let cool for at least 20 minutes. Sift a bit of powdered sugar over the top if you like just beforeserving.
VEGAN GLUTEN-FREE OATMEAL CHOCOLATE CHIP COOKIES • THE Ingredients & Substitutions. Tahini is the secret ingredient that gives these vegan gluten-free oatmeal chocolate chip cookies a chewy, naturally vegan vibe, no eggs needed, while keeping the recipe nut-free. I like using a runny, middle eastern style tahini such as Kevala, Sadaf, or Tarazi, but any tahini should work. LENTIL WALNUT VEGAN PÂTÉ RECIPE • THE BOJON GOURMET extra olive oil, for drizzling. Instructions. In a medium saucepan, combine the lentils, water and bay leaf. Bring to a boil, then reduce to a simmer and cook, partially covered and stirring occasionally, until the lentils are very tender (but not falling apart), 20 - 30minutes.
NOURISHING GLUTEN-FREE RECIPES FROM A RECOVERING PASTRYRECIPESABOUTCOOKBOOKIN THE PRESSLEARN WITH MEWORK WITH ME Fresh from the blog Gluten-free Recipes Not-sad gluten-free recipes made from a variety of flavor-packed, good-for-you flours and whole foods. See more gluten-free recipes → Summer Recipes Fresh, vibrant recipes for this season. (In the RECIPES • THE BOJON GOURMETDINNERCAKES AND CUPCAKESFALLWORK WITH MERUSTIC FRUIT DESSERTSSMOOTHIE I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. GLUTEN-FREE RHUBARB CAKE (DF / GRAIN softly whipped cream, yogurt, or crème fraiche, or for serving. Instructions. Position a rack in the center of the oven and preheat to 350ºF. Rub a 10-inch round solid tart pan, or 9-inch cake pan or springform pan, with the butter and place on a rimmed baking sheet tocatch any drips.
SUPER MOIST GLUTEN-FREE OLIVE OIL CAKE If using a springform pan, place on a rimmed baking sheet to catch any drips. In a large bowl, whisk together the olive oil, ½ cup sugar, lemon zest and juice, and egg yolks to combine. Place a mesh strainer over the top and sift in the almond and tapioca CREAM CHEESE FROSTING {LESS SWEET} • THE BOJON GOURMET Instructions. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric beater or wooden spoon) combine the cream cheese and butter. Beat on medium-low speed until smooth and combined, 1-2 minutes, scraping the sides of the bowl and paddle as needed. DAIRY FREE & GLUTEN FREE CARROT CAKE • THE BOJON GOURMET This dairy free & gluten free carrot cake gets a tender, springy crumb from a blend of whole grain flours. Gently spiced with cinnamon and ginger and slathered with vegan cream cheese frosting, this healthy carrot cake is easy enough to bake on a weeknight but dressy enough for spring festivities.Updated March 31, 2021 to include a paleooption.
GLUTEN-FREE LEMON BARS WITH ALMOND FLOUR CRUST • THE BOJON Instructions. Crust: Position a rack in the center of the oven and preheat to 350ºF. Line an 8-inch square pan with parchment paper on all sides. In the bowl of a food processor (or stand mixer fitted with the paddle attachment) combine the almond, sweet rice, RHUBARB STREUSEL COFFEE CAKE • THE BOJON GOURMET 3-4 large stalks rhubarb, in 1/2" slices (2 1/2 cups or 250 g) 1 tablespoon sugar. Instructions. For the streusel: Combine the flour, sugar, cinnamon and salt in a medium bowl, or the bowl of a stand mixer. Add the butter, and work with your fingers or paddle on low until the mixture begins to ALMOND FLOUR GLUTEN-FREE TART CRUST (VEGAN OPTION) • THE Position a rack in the center of the oven and preheat to 350ºF. In the bowl of a food processor (or a stand mixer fitted with the paddle attachment) combine the almond, sweet rice, and oat flours with the tapioca starch, sugar and salt. Scatter the HEALTHY APPLE RHUBARB CRISP WITH GINGER & MAPLE • THE Toss the apples and rhubarb in a very large bowl with the ginger, vanilla, salt, flour, and maple syrup. Scrape into a 9 x 13-inch baking dish, an 8 x 12-inch gratin dish, or the equivalent. In another large bowl, combine the oats, flour, sugar, cinnamon and salt (andnuts, if using).
NOURISHING GLUTEN-FREE RECIPES FROM A RECOVERING PASTRYRECIPESABOUTCOOKBOOKIN THE PRESSLEARN WITH MEWORK WITH ME Fresh from the blog Gluten-free Recipes Not-sad gluten-free recipes made from a variety of flavor-packed, good-for-you flours and whole foods. See more gluten-free recipes → Summer Recipes Fresh, vibrant recipes for this season. (In the RECIPES • THE BOJON GOURMETDINNERCAKES AND CUPCAKESFALLWORK WITH MERUSTIC FRUIT DESSERTSSMOOTHIE I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. GLUTEN-FREE RHUBARB CAKE (DF / GRAIN softly whipped cream, yogurt, or crème fraiche, or for serving. Instructions. Position a rack in the center of the oven and preheat to 350ºF. Rub a 10-inch round solid tart pan, or 9-inch cake pan or springform pan, with the butter and place on a rimmed baking sheet tocatch any drips.
SUPER MOIST GLUTEN-FREE OLIVE OIL CAKE If using a springform pan, place on a rimmed baking sheet to catch any drips. In a large bowl, whisk together the olive oil, ½ cup sugar, lemon zest and juice, and egg yolks to combine. Place a mesh strainer over the top and sift in the almond and tapioca CREAM CHEESE FROSTING {LESS SWEET} • THE BOJON GOURMET Instructions. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric beater or wooden spoon) combine the cream cheese and butter. Beat on medium-low speed until smooth and combined, 1-2 minutes, scraping the sides of the bowl and paddle as needed. DAIRY FREE & GLUTEN FREE CARROT CAKE • THE BOJON GOURMET This dairy free & gluten free carrot cake gets a tender, springy crumb from a blend of whole grain flours. Gently spiced with cinnamon and ginger and slathered with vegan cream cheese frosting, this healthy carrot cake is easy enough to bake on a weeknight but dressy enough for spring festivities.Updated March 31, 2021 to include a paleooption.
GLUTEN-FREE LEMON BARS WITH ALMOND FLOUR CRUST • THE BOJON Instructions. Crust: Position a rack in the center of the oven and preheat to 350ºF. Line an 8-inch square pan with parchment paper on all sides. In the bowl of a food processor (or stand mixer fitted with the paddle attachment) combine the almond, sweet rice, RHUBARB STREUSEL COFFEE CAKE • THE BOJON GOURMET 3-4 large stalks rhubarb, in 1/2" slices (2 1/2 cups or 250 g) 1 tablespoon sugar. Instructions. For the streusel: Combine the flour, sugar, cinnamon and salt in a medium bowl, or the bowl of a stand mixer. Add the butter, and work with your fingers or paddle on low until the mixture begins to ALMOND FLOUR GLUTEN-FREE TART CRUST (VEGAN OPTION) • THE Position a rack in the center of the oven and preheat to 350ºF. In the bowl of a food processor (or a stand mixer fitted with the paddle attachment) combine the almond, sweet rice, and oat flours with the tapioca starch, sugar and salt. Scatter the HEALTHY APPLE RHUBARB CRISP WITH GINGER & MAPLE • THE Toss the apples and rhubarb in a very large bowl with the ginger, vanilla, salt, flour, and maple syrup. Scrape into a 9 x 13-inch baking dish, an 8 x 12-inch gratin dish, or the equivalent. In another large bowl, combine the oats, flour, sugar, cinnamon and salt (andnuts, if using).
RHUBARB RECIPES (GLUTEN-FREE & VEGAN OPTIONS) • THE BOJON In a large bowl, toss the rhubarb with the lemon zest and juice, sugar, cornstarch, and vanilla. Scrape the mixture into a 9- or 10-inch round baking dish, pie plate, or ovenproof skillet. DAIRY FREE & GLUTEN FREE CARROT CAKE • THE BOJON GOURMET This dairy free & gluten free carrot cake gets a tender, springy crumb from a blend of whole grain flours. Gently spiced with cinnamon and ginger and slathered with vegan cream cheese frosting, this healthy carrot cake is easy enough to bake on a weeknight but dressy enough for spring festivities.Updated March 31, 2021 to include a paleooption.
QUICK SOURDOUGH FOCACCIA (WITH DISCARD STARTER) • THE Instructions. Combine the starter, yeast, water and flours in the bowl of a stand mixer fitted with the paddle or dough hook attachment (both work!). Mix on low a couple of minutes until combined, scrape down the sides of the bowl, then increase to speed 3 and beat for 8 minutes. MAGICAL TAHINI CHOCOLATE CHIP COOKIES (VEGAN/PALEO) • THE Step 1: Whisk together tahini, maple syrup, vanilla, and melted coconut oil until smooth and emulsified. Step 2: Sift in the flours, baking soda, and salt and stir to combine. Step 3: Stir in the chocolate. Step 4: Scoop into 3 tablespoon-sized balls and place 3 inches apart on a lined baking sheet. FLAKY PALEO PIE CRUST RECIPE • THE BOJON GOURMET Flatten the folded dough slightly, re-wrap, and chill until firm, 30 minutes. Step 6: Repeat steps 4 and 5. The dough will be easier to roll and more smooth and pliable after the first set of turns. Step 7: To shape a pie crust, roll the dough out into a 12-inch round. GLUTEN-FREE BISCOTTI WITH HAZELNUTS In the bowl of a stand mixer fitted with the paddle attachment, whip the eggs with 3/4 cup of sugar on medium-high until thick, foamy, and lightened in color, about 3 minutes. Meanwhile, sift together the oat flour, sweet rice flour, tapioca flour, cornstarch, baking powder, and salt together into a ALMOND FLOUR GLUTEN-FREE TART CRUST (VEGAN OPTION) • THE Position a rack in the center of the oven and preheat to 350ºF. In the bowl of a food processor (or a stand mixer fitted with the paddle attachment) combine the almond, sweet rice, and oat flours with the tapioca starch, sugar and salt. Scatter the GLUTEN-FREE LEMON TART WITH ALMOND FLOUR CRUST • THE BOJON Prepare, parbake, and press the tart crust as directed. Filling: Lower the oven temperature to 325ºF. Place the butter and lemon zest in a heatproof bowl. Place a mesh strainer over the bowl and set aside. In a medium, heavy-bottomed saucepan, whisk together the sugar, salt, eggs, and egg yolks to GLUTEN-FREE CHERRY CLAFOUTIS • THE BOJON GOURMET Drizzle any cherry/brandy juice over the top. Bake the clafoutis until puffed and golden and a toothpick inserted near the center comes out clean, 30–35 minutes. Remove and let cool for at least 20 minutes. Sift a bit of powdered sugar over the top if you like just beforeserving.
VEGAN GLUTEN-FREE OATMEAL CHOCOLATE CHIP COOKIES • THE Ingredients & Substitutions. Tahini is the secret ingredient that gives these vegan gluten-free oatmeal chocolate chip cookies a chewy, naturally vegan vibe, no eggs needed, while keeping the recipe nut-free. I like using a runny, middle eastern style tahini such as Kevala, Sadaf, or Tarazi, but any tahini should work. NOURISHING GLUTEN-FREE RECIPES FROM A RECOVERING PASTRYRECIPESABOUTCOOKBOOKIN THE PRESSLEARN WITH MEWORK WITH ME Fresh from the blog Gluten-free Recipes Not-sad gluten-free recipes made from a variety of flavor-packed, good-for-you flours and whole foods. See more gluten-free recipes → Summer Recipes Fresh, vibrant recipes for this season. (In the RECIPES • THE BOJON GOURMETDINNERCAKES AND CUPCAKESFALLWORK WITH MERUSTIC FRUIT DESSERTSSMOOTHIE I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. SUPER MOIST GLUTEN-FREE OLIVE OIL CAKE If using a springform pan, place on a rimmed baking sheet to catch any drips. In a large bowl, whisk together the olive oil, ½ cup sugar, lemon zest and juice, and egg yolks to combine. Place a mesh strainer over the top and sift in the almond and tapioca CREAM CHEESE FROSTING {LESS SWEET} • THE BOJON GOURMET Instructions. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric beater or wooden spoon) combine the cream cheese and butter. Beat on medium-low speed until smooth and combined, 1-2 minutes, scraping the sides of the bowl and paddle as needed. DAIRY FREE & GLUTEN FREE CARROT CAKE • THE BOJON GOURMET This dairy free & gluten free carrot cake gets a tender, springy crumb from a blend of whole grain flours. Gently spiced with cinnamon and ginger and slathered with vegan cream cheese frosting, this healthy carrot cake is easy enough to bake on a weeknight but dressy enough for spring festivities.Updated March 31, 2021 to include a paleooption.
GLUTEN-FREE LEMON BARS WITH ALMOND FLOUR CRUST • THE BOJON Instructions. Crust: Position a rack in the center of the oven and preheat to 350ºF. Line an 8-inch square pan with parchment paper on all sides. In the bowl of a food processor (or stand mixer fitted with the paddle attachment) combine the almond, sweet rice, OVEN ROASTED POTATOES AND PARSNIPS • THE BOJON GOURMET Preheat the oven to 400º with a rack in the lower-center. Toss all the ingredients together in a large bowl. Turn out onto a rimmed baking sheet and spread in an even layer. Roast in the oven for about 30 minutes or until the bottoms form a golden brown crust. Use a GLUTEN-FREE CHERRY CLAFOUTIS • THE BOJON GOURMET Drizzle any cherry/brandy juice over the top. Bake the clafoutis until puffed and golden and a toothpick inserted near the center comes out clean, 30–35 minutes. Remove and let cool for at least 20 minutes. Sift a bit of powdered sugar over the top if you like just beforeserving.
RHUBARB STREUSEL COFFEE CAKE • THE BOJON GOURMET 3-4 large stalks rhubarb, in 1/2" slices (2 1/2 cups or 250 g) 1 tablespoon sugar. Instructions. For the streusel: Combine the flour, sugar, cinnamon and salt in a medium bowl, or the bowl of a stand mixer. Add the butter, and work with your fingers or paddle on low until the mixture begins to HEALTHY APPLE RHUBARB CRISP WITH GINGER & MAPLE • THEHEALTHY RHUBARB CRISP WITH OATMEALAPPLE RHUBARB CRISP HEALTHYEASY RHUBARB CRISPRHUBARBCRISP PIE RECIPE
Toss the apples and rhubarb in a very large bowl with the ginger, vanilla, salt, flour, and maple syrup. Scrape into a 9 x 13-inch baking dish, an 8 x 12-inch gratin dish, or the equivalent. In another large bowl, combine the oats, flour, sugar, cinnamon and salt (andnuts, if using).
NOURISHING GLUTEN-FREE RECIPES FROM A RECOVERING PASTRYRECIPESABOUTCOOKBOOKIN THE PRESSLEARN WITH MEWORK WITH ME Fresh from the blog Gluten-free Recipes Not-sad gluten-free recipes made from a variety of flavor-packed, good-for-you flours and whole foods. See more gluten-free recipes → Summer Recipes Fresh, vibrant recipes for this season. (In the RECIPES • THE BOJON GOURMETDINNERCAKES AND CUPCAKESFALLWORK WITH MERUSTIC FRUIT DESSERTSSMOOTHIE I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. SUPER MOIST GLUTEN-FREE OLIVE OIL CAKE If using a springform pan, place on a rimmed baking sheet to catch any drips. In a large bowl, whisk together the olive oil, ½ cup sugar, lemon zest and juice, and egg yolks to combine. Place a mesh strainer over the top and sift in the almond and tapioca CREAM CHEESE FROSTING {LESS SWEET} • THE BOJON GOURMET Instructions. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric beater or wooden spoon) combine the cream cheese and butter. Beat on medium-low speed until smooth and combined, 1-2 minutes, scraping the sides of the bowl and paddle as needed. DAIRY FREE & GLUTEN FREE CARROT CAKE • THE BOJON GOURMET This dairy free & gluten free carrot cake gets a tender, springy crumb from a blend of whole grain flours. Gently spiced with cinnamon and ginger and slathered with vegan cream cheese frosting, this healthy carrot cake is easy enough to bake on a weeknight but dressy enough for spring festivities.Updated March 31, 2021 to include a paleooption.
GLUTEN-FREE LEMON BARS WITH ALMOND FLOUR CRUST • THE BOJON Instructions. Crust: Position a rack in the center of the oven and preheat to 350ºF. Line an 8-inch square pan with parchment paper on all sides. In the bowl of a food processor (or stand mixer fitted with the paddle attachment) combine the almond, sweet rice, OVEN ROASTED POTATOES AND PARSNIPS • THE BOJON GOURMET Preheat the oven to 400º with a rack in the lower-center. Toss all the ingredients together in a large bowl. Turn out onto a rimmed baking sheet and spread in an even layer. Roast in the oven for about 30 minutes or until the bottoms form a golden brown crust. Use a GLUTEN-FREE CHERRY CLAFOUTIS • THE BOJON GOURMET Drizzle any cherry/brandy juice over the top. Bake the clafoutis until puffed and golden and a toothpick inserted near the center comes out clean, 30–35 minutes. Remove and let cool for at least 20 minutes. Sift a bit of powdered sugar over the top if you like just beforeserving.
RHUBARB STREUSEL COFFEE CAKE • THE BOJON GOURMET 3-4 large stalks rhubarb, in 1/2" slices (2 1/2 cups or 250 g) 1 tablespoon sugar. Instructions. For the streusel: Combine the flour, sugar, cinnamon and salt in a medium bowl, or the bowl of a stand mixer. Add the butter, and work with your fingers or paddle on low until the mixture begins to HEALTHY APPLE RHUBARB CRISP WITH GINGER & MAPLE • THEHEALTHY RHUBARB CRISP WITH OATMEALAPPLE RHUBARB CRISP HEALTHYEASY RHUBARB CRISPRHUBARBCRISP PIE RECIPE
Toss the apples and rhubarb in a very large bowl with the ginger, vanilla, salt, flour, and maple syrup. Scrape into a 9 x 13-inch baking dish, an 8 x 12-inch gratin dish, or the equivalent. In another large bowl, combine the oats, flour, sugar, cinnamon and salt (andnuts, if using).
BLOG • THE BOJON GOURMET May 8, 2021 · 5 Comments. Gluten-free sponge cake that's light and airy, but made with whole grain flours and naturally sweetened! This feather-light cake soaks up all kinds of luscious flavors, from berries and cream to trifle to tiramisù. Adapted from my cookbook Alternative Baker, with dairy-free, grain-free & paleo-friendlyoptions.
ALMOND FLOUR GLUTEN-FREE TART CRUST (VEGAN OPTION) • THE Position a rack in the center of the oven and preheat to 350ºF. In the bowl of a food processor (or a stand mixer fitted with the paddle attachment) combine the almond, sweet rice, and oat flours with the tapioca starch, sugar and salt. Scatter the GLUTEN-FREE CHERRY CLAFOUTIS • THE BOJON GOURMET Drizzle any cherry/brandy juice over the top. Bake the clafoutis until puffed and golden and a toothpick inserted near the center comes out clean, 30–35 minutes. Remove and let cool for at least 20 minutes. Sift a bit of powdered sugar over the top if you like just beforeserving.
GLUTEN-FREE RHUBARB CAKE (DF / GRAIN softly whipped cream, yogurt, or crème fraiche, or for serving. Instructions. Position a rack in the center of the oven and preheat to 350ºF. Rub a 10-inch round solid tart pan, or 9-inch cake pan or springform pan, with the butter and place on a rimmed baking sheet tocatch any drips.
MOROCCAN MOJITOS • THE BOJON GOURMET Instructions. Make the cardamom tea concentrate: Place the tea and crushed cardamom pods in a heatproof measuring cup, and add boiling water to bring the mixture to the 3/4 cup mark. Let steep 10-20 minutes. (If finishing the drinks later, strain the tea mixture into a jar, squeezing the liquid out of the tea, and chill. MAGICAL TAHINI CHOCOLATE CHIP COOKIES (VEGAN/PALEO) • THE Step 1: Whisk together tahini, maple syrup, vanilla, and melted coconut oil until smooth and emulsified. Step 2: Sift in the flours, baking soda, and salt and stir to combine. Step 3: Stir in the chocolate. Step 4: Scoop into 3 tablespoon-sized balls and place 3 inches apart on a lined baking sheet. VEGAN GLUTEN-FREE OATMEAL CHOCOLATE CHIP COOKIES • THE Ingredients & Substitutions. Tahini is the secret ingredient that gives these vegan gluten-free oatmeal chocolate chip cookies a chewy, naturally vegan vibe, no eggs needed, while keeping the recipe nut-free. I like using a runny, middle eastern style tahini such as Kevala, Sadaf, or Tarazi, but any tahini should work. QUICK SOURDOUGH FOCACCIA (WITH DISCARD STARTER) • THE Instructions. Combine the starter, yeast, water and flours in the bowl of a stand mixer fitted with the paddle or dough hook attachment (both work!). Mix on low a couple of minutes until combined, scrape down the sides of the bowl, then increase to speed 3 and beat for 8 minutes. CIOPPINO WITH FENNEL AND SAFFRON {A Place the clams and mussels in a steamer basket set in a pot over 2 cups of water. Cover and bring to a simmer, steaming the mollusks until they open. Remove the mollusks and strain and reserve the broth. In a large soup pot, heat the oil and saffron over a medium flame until the oil shimmers, then add the thyme, onion, and fennel. LENTIL WALNUT VEGAN PÂTÉ RECIPE • THE BOJON GOURMET extra olive oil, for drizzling. Instructions. In a medium saucepan, combine the lentils, water and bay leaf. Bring to a boil, then reduce to a simmer and cook, partially covered and stirring occasionally, until the lentils are very tender (but not falling apart), 20 - 30minutes.
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GLUTEN-FREE LEMON TART WITH ALMOND FLOUR CRUST _With an easy press-in almond shortbread crust and luscious, tangy lemon curd, this French-style gluten-free lemon tart is an easier version of the classic. This is the same recipe as my gluten-freelemon bars
, just
in a different shape! _ THE HEAVY STUFF (AND I DON’T JUST MEAN THIS RICH AF DESSERT) A lot has happened since I shared what was supposed to be a two-part post (gluten-free tart crust & lemon tart filling) back in mid March. On the same day that California mandated shelter-in-place, our 10-year-old furbaby Catamus was diagnosed with cancer and given weeks to live. Jay and I cried nonstop that week, between consultations with multiple pet oncologists, vets, and a holistic animal healer. A round of chemo, which carried a prognosis of little hope, left him horribly ill. So we switched tactics and decided to try a radical change in diet consisting of 90% human-grade raw meat combined with 10% cooked vegetables, plus some supplements formulated for felines. Overnight my career changed from recipe writer to personal cat chef. I’m happy to share that currently Catamus is faring well. He’s loving his new diet and showing his gratitude by scratching my favorite chair, walking across the dining table when he knows we’re looking, waking us up at ungodly hours to let us know he’s ready for his breakfast, and generally being his usual sassy self. We’re enjoying every moment we get to spend with the little guy. We’re also taking things day by day during this intense time. I’ve been experiencing high levels of anxiety and trying to take care of myself as best I can. This has meant mostly staying off of social media, lots of phone calls with friends and family, and watching New Girl on Netflix when I need a good distraction. There are Zoom yoga, pilates, and Essentrics classes, lots of cooking, naps and sleeping in. I also started a nutrition protocol with Alison of Food by Mars. Sadly this lemon tart is not on it, but that’s ok because it’s long gone! I hope you are all staying safe and well, and taking good care of yourselves as best you can. Please let me know how you’re holding upin the comments! <3
Continue to the full post → Posted on April 5, 2020April 5, 2020Categories
gluten-free , Pies,
Tarts, and Galettes
, spring
, tart
,
winter Tags dessert
, french
, gluten-free
, lemon
, spring
, sweet
, tart
, winter
14 Comments on Gluten-Free Lemon Tart with Almond Flour Crust GLUTEN-FREE TART CRUST WITH ALMOND FLOUR {DAIRY-FREE VEGAN OPTION} _This gluten-free tart crust recipe is a snap to make but it looks like a fancy bakery dessert and tastes like a buttery shortbread cookie. Make it with plant butter for an easily dairy-free and vegan tart crust. Get the lemon tart recipe here.
Thanks to Bob’s Red Mill for sponsoring this post!_THE GOURMET TART
I make so many tarts that Sarah once said I should change my moniker to The Gourmet Tart. Not a bad idea! The reason I can’t stop tarting around is all due to this EASY GLUTEN-FREE TART CRUST RECIPE that I’ve developed over the years. It’s stupid easy to make – just whizz everything together in the food processor. Easy to form – just press it into the pan, no chilling or rolling required. And easy to eat – tender, buttery, and full of flavor from almond flour, oat flour, and vanilla. On this site you’ll find tart recipes for all seasons. There are anytime chocolate desserts like chocolate tahini tart,
chocolate pomegranate cream tart,
chocolate banana cream tart,
and chocolate pear tart. There are wintry fruit tarts: lime tart,
lemon tart
,
blood orange tart , andricotta citrus tart
.
I’ve shared spring tarts (raspberry mascarpone tart,
apricot honey tart
, and
rhubarb brown butter tart)
and fall tarts (chestnut fig tart,
concord grape walnut tart,
and pomegranate tart).
I’ve shared this tart crust recipe in many forms already, and also in my cookbook Alternative Baker . But it was high time for this foundation recipe to have a dedicated post. Sarah and I also made a cute little video of how to make tart crust. We hope you enjoy!
Continue to the full post → Posted on March 12, 2020April 5, 2020Categories
Basics , gluten-free, pie dough
, Pies, Tarts,
and Galettes
, tart
Tags
basic , crust
, gluten-free
, tart
, vegan
12 Comments on Gluten-Free Tart Crust with Almond Flour {dairy-free vegan option} VEGAN GLUTEN-FREE OATMEAL CHOCOLATE CHIP COOKIES WITH TAHINI & MAPLE _Chewy gooey middles. Crispy edges. Loads of chocolate. These vegan gluten-free oatmeal chocolate chip cookies get a flavor boost from a few key ingredients. Whole grain, naturally sweetened, and optionally refined sugar-free. Make these easy, healthy cookies in under an hour from start to finish._ MY BEST VEGAN GLUTEN-FREE COOKIES I originally developed this vegan gluten-free oatmeal chocolate chip cookie recipe for GFF Magazine for an article on oat flour back in 2016. I’ve made it many times since then, sharing the recipe with family and friends. My cousin, who has food sensitivities to many cookie ingredients including eggs, gluten, dairy, and nuts, made them and exclaimed, “I made them! And they’re like normal cookies! And I can eat them!” It was high time I gave the recipe some fresh images and a dedicatedpost here on TBG.
This vegan gluten-free cookie recipe combines many of my favorite elements. I’m never not craving chocolate chip cookies, warm
and gooey fresh from the oven (check!) They’ve got to be gluten-free and made with whole grains (check, check!) Bonus if they get sweetness from an unrefined source, preferably yummy-tasting maple syrup (check!) And an extra bonus if dairy-free, eggless, and vegan eaters can enjoy them too (check, check, check!) Continue to the full post → Posted on March 5, 2020March 7, 2020Categories
chocolate , cookies
,
Cookies, Brownies, and Bars,
dessert , gluten-free, sweets
, vegan
Tags chocolate
, cookies
, gluten-free
, oatmeal
, oats
, tahini
, vegan
16 Comments on Vegan Gluten-Free Oatmeal Chocolate Chip Cookies with Tahini & Maple APPLE RHUBARB CRISP WITH MAPLE AND GINGER (GLUTEN-FREE & VEGANOPTIONS)
_This easy apple rhubarb crisp gets sweet-tart flavor from pink rhubarb, a bit of zip from fresh ginger, and oat-flecked cobbles of salty streusel. Now with gluten-free, vegan, and refined sugar-freeoptions. _
I first shared the recipe for this apple rhubarb crisp (a.k.a. apple rhubarb crumble) back in May of 2010 and it’s since become a readerfavorite.
Armed with a bunch of rhubarb plucked from my mother-in-law’s garden, I revisited this apple rhubarb dessert to give it some fresh images. When I took a bite of crispy streusel and sweet-tart fruit laced with spicy fresh ginger, I was thrilled by how well this old favorite has stood the test of time. I also added gluten-free and vegan options while I was at it, both shown in these photos. I hope you enjoy! Continue to the full post → Posted on February 20, 2020February 20, 2020Categories
dairy-free , dessert, gluten-free
, Rustic Fruit
Desserts ,
spring , sweets
, vegan
Tags apple
, crisp
, dessert
, fruit dessert
, rhubarb
, spring
, sweets
, vanilla
18 Comments on Apple Rhubarb Crisp with Maple and Ginger (gluten-free & vegan options) CITRUS POPPY SEED ALMOND FLOUR PANCAKES (GLUTEN-FREE, GRAIN-FREE,DAIRY-FREE OPTION)
_These fluffy almond flour pancakes get loads of flavor from floral citrus zest, nutty poppy seeds, and tender almond flour. Smother them in yogurt, honey, and citrus for a bright winter breakfast. Or use berries in the spring or summer. Thanks to Bob’s Red Mill for sponsoring this post!_ According to the Chinese calendar, 2019 was the year of the pig. But for me, it was the year of the pancake. I perfected my favorite classic gluten-free pancake recipe loaded with flavor from sorghum flour, buttermilk, and maple. I shared recipes for savory gluten-free zucchini pancakes,
and gluten-free carrot cake pancakes.
Jay and I definitely pigged out on all of the above! I also developed the recipe for these gluten-free almond flour pancakes toward the end of citrus season last spring. I’m excited to share the recipe at last now that kumquats, tangerines, blood oranges, mandarinquats, cara cara oranges, and all the other citrus fruits are back in season. I hope you enjoy them as much as we do! Continue to the full post → Posted on January 29, 2020February 18, 2020Categories
breakfast , brunch
, dairy-free
, gluten-free
, sweets
, winter
Tags almond flour
, breakfast
, brunch
, citrus
, dairy-free
, gluten-free
, grain-free
, paleo
, poppy seed
, sweet
, winter
9 Comments on Citrus Poppy Seed Almond Flour Pancakes (gluten-free, grain-free, dairy-free option) SWEET POTATO BREAKFAST BOWL WITH EGGS & GREENS (VEGAN OPTION) _This sweet potato breakfast bowl goes savory with toasted sesame oil, sautéed spinach and scallions, crunchy vegan coconut bacon, and poached eggs. A healthy, vegetarian, grain-free, optionally vegan breakfast for cooler months. Thanks to La Tourangelle for sponsoring this post!_ I went to a nutritionist last year for the first (and only) time because I wanted to make sure I was getting the required nutrients from my vegetarian diet. The nutritionist turned out to be a fan of the keto diet – a high fat, high protein diet allowing few carbs. As a baker who specializes in desserts made with interesting flours , this was clearly not the right fit for my carb-loving self! But I did take one gem away from my appointment: eat more vegetables, especially for breakfast. Continue to the full post → Posted on January 6, 2020February 18, 2020Categories
breakfast , brunch
, fall
, gluten-free
, savory
, vegan
, vegetarian
, winter
Tags breakfast
, coconut bacon
, gluten-free
, grain-free
, healthy
, paleo
, plant-based
, savory
, spinach
, sweet potato
, vegan option
, winter
20 Comments on Sweet Potato Breakfast Bowl with Eggs & Greens (vegan option)POSTS NAVIGATION
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