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
These flavorful bars are a soft “power bar” with added crunchiness from nuts and seeds. INGREDIENTS: 1 cup whole raw almonds with skins 1/2 cup dried apricots 1/2 cup Medjool dates, pitted 1/2 cup prunes, pitted 1/4 cup orange juice 1/8 teaspoon salt 1 tablespoon chia seed 1/4 cup pepitas (raw pumpkin seeds) 1/4 cup...Read More
INGREDIENTS: 1 cup Medjool dates, chopped and pitted 2/3 cup almond butter (available from Minazzoli Farm or Stackhouse Bros.) 1 tablespoon maple or agave syrup Water 1/8 teaspoon salt 1/4 cup sunflower seeds 1/4 cup pepitas (raw pumpkin seeds) 1 tablespoon chia seeds 2 tablespoons flax seeds 2/3 cup chopped nuts (almonds, walnuts, pistachios all...Read More
“This gluten-free, dairy-free torte will surpass your expectations. It did mine. It is rich, flavorful, and absolutely delicious. It’s perfect for vegans as well as those of us who can’t tolerate gluten or dairy. A sensational, show-stopping dessert.” — Patricia Rain INGREDIENTS: 1 cup almonds, finely ground 1/4 cup cocoa powder, sifted 1/2 cup granulated...Read More
“Here is a recipe that I love, which will impress guests. I do not make it often for the markets because it is sensitive to heat, but it has been my signature chocolate cake for many years. I developed the recipe while I was a pastry chef at Ventana Resort and reworked and reworked it...Read More
