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catch 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).
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. 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.
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 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. 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.
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 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, 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. 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.
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 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. 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.
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 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, 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).
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 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.
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. 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.
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 SMOKY LENTIL TACOS {VEGAN OPTION} • THE BOJON GOURMET In a wide skillet, melt the coconut oil over medium-high heat. Add the onions and salt and cook, stirring frequently, until golden, about 10 minutes. Add the garlic, sun dried tomatoes, paprika, oregano, and tamari. Stir to coat, adding a splash of water if 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 YELLOW CHARTREUSE COCKTAIL WITH BOURBON & GINGER • THE ice. cinnamon stick. Instructions. Combine the bourbon, lemon juice, ginger liqueur, and chartreuse in a cocktail shaker. Fill with ice and shake or stir for a few seconds to chill the drink. Strain into a lowball glass filled with ice. Light the cinnamon stick SPARKLING CITRUS, LILLET & PROSECCO PUNCH • THE BOJON GOURMET citrus rounds and wedges, for garnish. Instructions. Combine the citrus juice, Lillet and 1 cup of the prosecco in a large pitcher half-filled with ice cubes and some citrus rounds and wedges. Give a good stir and taste for balance, adding more lemon or grapefruit if the drink is too sweet, more Lillet or blood orange if you want moresweetness.
POTATO AND GREEN GARLIC CRUSTLESS QUICHE WITH GOAT CHEESE When I arrived, though, my fears were quelled. "It's a crustless quiche," Jen said. "Well, it's called a quiche, but it has flour in it." She explained that her husband doesn't like the extreme egginess of frittatas, so she regularly makes a recipe she found in a lovely little book called French Kids Eat Everything, which discusses how to raise your kiddos to have healthy eating habits. 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. 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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NOURISHING GLUTEN-FREE RECIPES FROM A RECOVERING PASTRY CHEFFRESH FROM THE BLOG
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