Dairy and gluten-free, these crispy almond crackers are very easy to make and quite tasty. Pair them with any savory dip of your choice INGREDIENTS: 2 cups blanched almond flour 1 ½ tablespoons olive oil 1 ½ tablespoons water 1 teaspoon coarse sea salt, divided Optional: 1/2 teaspoon of Italian herb blend or rosemary METHOD:...Read More

Kind of a cross between a macaroon and a drop cookie, these gluten-free treats are delicious. INGREDIENTS: 2 oz. unsweetened cocoa powder, about 1/2 cup plus 3 tablespoons 11 oz. powdered sugar, about 2 3/4 cups 1/4 teaspoon salt 3 egg whites, at room temperature 1 teaspoon vanilla extract 1 cup dried, unsweetened coconut METHOD:...Read More

This tender and delicious crust is perfect for making sweet pies or even savory quiches. With millet flour and almond meal, it has tons of flavor, too. INGREDIENTS: 1/3 cup potato starch, plus extra for dusting 1/3 cup tapioca flour 1/3 cup millet flour 1/3 cup almond meal 1 tablespoon powdered sugar (optional) 1/2 teaspoon...Read More

A no-bake, gluten-free, make-ahead holiday treat, this combination of dried fruit and nuts is both nutritious and delicious. Rolling them in shredded coconut gives them their festive “snowball” appearance. INGREDIENTS: 3/4 cup sugar 1/2 cup dried cranberries 1/2 cup pitted and snipped dates 2 large eggs, beaten 1/3 cup chopped pistachios, preferably unsalted 1/3 cup...Read More

A simple, fall dessert —  for a stunning presentation, plate with a dollop of whipped cream or a small scoop of vanilla ice cream. These baked pears are equally good served at brunch! INGREDIENTS: 4 pears, any variety, almost ripe (peeled) 1/2 cup brown sugar 1/3 cup butter 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1...Read More

INGREDIENTS: 4-6 pounds ripe, plum, or dry-farmed tomatoes, cored and chopped 2 carrots, minced 1/2 cup onions, minced 1 large bunch of flat-leaf parsley, chopped A fresh hot pepper, ribbed and seeds discarded OR 1/2 teaspoon hot pepper flakes (optional) Robust extra virgin olive oil Sea salt and freshly ground pepper, to taste 1 teaspoon...Read More

INGREDIENTS: 4 to 5 nectarines 1 cup water 6 eggs 1 cup plus 2 tablespoons sugar 2 1/3 cups ground almonds 1 heaping teaspoon baking powder METHOD: Preheat the oven to 375˚F. Butter and line an 8-inch springform pan with parchment paper. Set aside Place the nectarines in a casserole dish with 1 cup of...Read More

This bright-flavored, gingery dressing wakes up kale salad in the best way. Also, try it as a topping or sauce for grain and vegetable bowls. INGREDIENTS: DRESSING 1/2 cup peeled, roughly chopped carrot (1 large carrot) 1 tablespoon minced white onion 3/4 inch piece fresh ginger, peeled 2 tablespoon rice wine vinegar 1 teaspoon coconut...Read More

This excellent gluten-free flour formulation comes from King Arthur Flour, America’s oldest flour company in Vermont. Special diets, such as the gluten-free diet required for celiac disease, can be very challenging especially if you enjoy traditional baked goods and bread. Tested, reliable formulations using quality ingredients to replicate traditional baked products (which use wheat flour)...Read More

Compotes are delicious served spooned over pound cake or a scoop of ice cream for a light dessert. Use as a topping for creamy oatmeal or yogurt for breakfast. INGREDIENTS: 1 cup dried apricots 1 cup dried plums (or prunes, pitted) 1 cup golden raisins 1/2 cup sugar 1 strip of lemon peel 2 whole...Read More