This almond jam tart is now at the top of my list….
When rhubarb starts popping up at the markets, I’ve decided it’s a foolproof way of knowing spring is here to stay. Although the weather here has basically confirmed this, as I drove home today it seemed like everything outside was radiating green—bright and beautiful trees with glimmering green buds and grass that seemed to shimmer.
Welcome spring, indeed.
Muffins are a breakfast treat I don’t make often enough. When I do, I try to pack them with as much whole-grain goodness as possible. These cinnamon rhubarb muffins live up to that claim.
Made mostly with gluten-free oat flour and a bit of arrowroot starch, these muffins are high-fiber and loaded with protein and nutrients….
This last weekend we spent some time with dear friends in Asheville, North Carolina. One evening, we were discussing “last meal-worthy” foods. While my last meal would probably consist of pizza, without a doubt, my last dessert would be these peanut butter swirl brownies….
These gluten-free oatmeal chocolate chip bars came about completely by accident. I was attempting to make an egg-free version of one of my favorite cookies on the site and after a couple extremely thin test cookies came out of the oven, I scrapped the whole idea and stuffed the batter into a pan.
Patience was not on my side that day.
Once my pan of “cookies” had cooled, I went to cut them into squares assuming I’d most likely have to toss the whole thing. To my happy surprise, what emerged from the pan was an oat-studded, decadent bar, worthy of dessert or a companion with your morning coffee or tea….
One of the first things I learned about my husband when we started dating was that he swore by those chocolate cake mixes with “pudding in the mix.”
This was years before I went gluten-free, and so we’d often end a day out in NYC by bringing home a bottle of wine, cheese and crackers, and a box of chocolate cake with pudding in the mix.
This easy chocolate pudding cake reminds me of those ‘pudding in the mix’ days, but the cake itself is so much better. With pockets of pudding-like chocolate that pop and crackle to the top, this dessert is truly one part cake, one part pudding. …
There is nothing like a slice of banana bread. As a self-proclaimed lover/hater of bananas, throw some in a baked good and I’ll be the first in line for a bite.
Add some tahini into that banana bread and I might not want to share.
If you’ve been a reader here long enough, you probably will have noticed my growing love of tahini (have you tried my chocolate tahini cookies?) and the nutty flavor it lends to both sweet and savory foods….