I’m not entirely sure what possessed me to attempt more gluten-free cupcakes, but I stumbled upon this recipe from Elana Amsterdam’s archives while searching for something else, and I was curious how it would turn out. The other cupcake recipe of hers that I tried uses almond flour, and while still yummy, those cupcakes are dense, heavy, and moist to the point of almost seeming soggy. Continue reading »
Happy National Strawberry Shortcake Day everybody! Driscoll’s is supposed to be announcing the winners to their contests today, and to further commemorate the occasion, they sent out some coupons so I could make the Strawberry Shortcake recipe they emailed me. Except I opted to make a gluten and dairy free version. I adapted this recipe from the one posted on the Without Adornment blog. Continue reading »
This is actually an Italian Chocalate Almond Zucotto, but I’m calling it Raw Chocolate Bomb instead. I was trolling around different websites looking for a recipe that was gluten-free, preferably raw because I had dates in my pantry that needed to be used, and it HAD to involve chocolate. I decided to make this because of the enticing picture, knowing that mine most likely wouldn’t turn out that pretty, and it didn’t. Continue reading »
There are times when I really, really, want chocolate. Occasionally these times occur when I don’t have any chocolate in the house apart from some Ghirardelli baking chips. Rather than just eating the chocolate chips, although they are nice enough to enjoy that way, I decided to make some gluten free chocolate chip cookies. Continue reading »
Whenever I’m bored or procrastinating I tend to browse recipes. I have several apps on my iPhone in addition to numerous cookbooks I like to peruse, and then of course there’s the infinite Internet. I’m terrible at making decisions and hate to go grocery shopping, so I usually pick recipes that call for ingredients I already have on hand and, in most cases, need to go ahead a use because they’ve been around for a while. Continue reading »
I found another recipe I wanted to try courtesy of my Epicurious iPhone app. This one is vegan, gluten-free, and raw. I usually really like raw desserts, so when I saw Lemon Pudding Filled Coconut Cupcakes with Shaved Coconut Topping I was practically drooling just reading over it. Continue reading »
Who’s in the mood for something (relatively) healthy? I recently made gluten-free, vegan Carrot Cupcakes based on a recipe I found in my BabyCakes cookbook. I had to sub out a few things, but these came out really yummy anyway and definitely worthy of a blog post. Continue reading »
Sometime last year, I posted a recipe for vegan baked oatmeal. This is easily one of my favorite things to have on hand because it’s so versatile and can be enjoyed year-round. I make it in the summer when we have freshly picked blueberries, but it works equally well with frozen. Continue reading »
This time they’re mini. Starting out with a gluten-free, vegan pumpkin bread recipe that a friend of mine passed along, I somehow managed to end up with sweet potato mini-muffins with a pecan crumb topping. Continue reading »