When I lived in Seattle after college my good friend Heather, made this lovely oat bread every week. I will always have fond memories of eating it, still warm, surrounded by some of my closest friends in our little kitchen in Pacific Northwest. This recipe is adapted from the Moosewood Cookbook by Mollie Katzen asContinue reading “Heather’s Gluten Free Oat Bread”
Category Archives: Gluten Free
Oranges in a Star Anise and Cinnamon Syrup
Oranges are the star of the show in the middle of winter. I prepared these oranges as a bright addition to our Sunday brunch. They would also make a lovely dessert with espresso and biscotti. Save the syrup in the refrigerator and you will be all set for your next cocktail. Ingredients: 8 orangesContinue reading “Oranges in a Star Anise and Cinnamon Syrup”
Gluten-free Panforte with Oranges and Nuts
I love all the holiday breads and pastries this time of year that feature dried fruit, nuts and spices- cinnamon, cloves and nutmeg. Panforte, which means “firm bread” is one of my favorite winter treats to enjoy with tea or coffee. I adapted this recipe from the talented Maura Kilpatrick of Oleana restaurant. This recipeContinue reading “Gluten-free Panforte with Oranges and Nuts”
Gluten-free Lime Pound Cake
In these winter months when citrus fruits are at their best, I love to use them in cakes, muffins, tarts, salads and more. This recipe was adapted from the NY Times Key Lime Pound Cake by Kim Severson. I used a gluten-free flour blend adapted from Dana at the minimalist baker: http://minimalistbaker.com/diy-gluten-free-flour-blend/. Gluten-free Flour Blend 1Continue reading “Gluten-free Lime Pound Cake”
Gluten-Free Maple Pecan Biscotti
For the most part, I have cleaned up my diet since the holidays, but it was a snowy day on Saturday and I just had to have some biscotti to go with my espresso. I used pecans in this recipe, but walnuts work just as well. This recipe is adapted from NY Times recipe byContinue reading “Gluten-Free Maple Pecan Biscotti”
Coconut Milk Mocha Mousse
Ingredients: 1/3 cup maple syrup 1 11 oz. container of coconut milk (I used the Soy Delicious one in the cardboard container), refrigerated over night 1 tsp. (or more depending on taste) espresso powder, dissolved in 1 tbs. of hot water (optional) 6 tbs. cocoa powder, sifted 1 1/2 tsp. vanilla extract Method ofContinue reading “Coconut Milk Mocha Mousse”
Gluten-free Molasses Orange Rolls
I admit that making good gluten-free bread is still a work in progress for me. I find baking gluten-free quick breads or muffins to be much more forgiving than a yeasted bread with a good texture. This recipe is a cross between the two with a wet batter that uses yeast to rise. These rollsContinue reading “Gluten-free Molasses Orange Rolls”
Gluten-Free Apple Cake
Fall is in full swing in our house with cozy fires, pumpkin pie, and a weekend trip to the local apple orchard. As my family lined up for donuts, I begin filling a huge bag with the every variety of apple I could find. Baldwin, Gingergold, Candycrisp, Macoun, and Jonagold are just a few ofContinue reading “Gluten-Free Apple Cake”
Nut and Dried Fruit Granola
This granola is incredibly easy and can be adapted to include whatever you might have lurking in those kitchen cabinets. Do you have some leftover walnuts from a batch of brownies you made a few weeks ago? How about flax or chia seeds from your smoothie stash? Any and all of these can be usedContinue reading “Nut and Dried Fruit Granola”
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