A number of people have told me recently that although they want to bake gluten-free, they don’t want to have to buy all of the gluten-free flours I use in my recipes. While I generally find that an all-purpose gluten-free flour mix just doesn’t cut it for some baked goods, for this particular cookie recipe it works perfectly. If you’ve read my blog before you’ve noticed that I am very partial to Bob’s Red Mill Wonderful Bread Mix as my all-purpose flour substitute because it has a good variety of flours and xanthan gum already included. Continue reading “Gluten-Free Snickerdoodles”
The holiday season is an excellent excuse to bake ridiculous amounts of cookies. Luckily, my office is only too happy to gobble them up! I’ve experimented with a couple of different versions of this chocolate crinkle cookie recipe and I think I’m finally happy that I’ve got the right texture and flavor–lightly chocolatey, a hint of spicy cinnamon, sweet but not too sweet, and deliciously soft and chewy. Continue reading “Chocolate Crinkle Cookies”
After being dairy-free for such a long time (10 years!), it’s hard for me to plan meals that have dairy in them. It’s just not the first place my brain goes! However, I’m rediscovering so many yummy dairy dishes that I have not been able to eat in ages, and enjoying every bite. Continue reading “Cheesy Veggie Spaghetti Bake”
When I went gluten-free, I also had to go oat-free. I REALLY miss oats, but as much as I pretend they don’t make me sick, even gluten-free oats just don’t agree with me. Because of this, I haven’t been able to eat my absolute favorite cookie in the world, oatmeal cookies. Continue reading “Cherry Chocolate Chip Cookies”
Wow, it has been a long time since I posted anything! We just bought and moved into our first home so it’s been an incredibly hectic few months. I promise I’ll post pictures of the new place when it’s less of a disaster zone 🙂
This is a little late for Rosh Hashana (Jewish New Year), but here is a delicious fall recipe and an all-time favorite sweet kugel recipe of mine: apple kugel. Continue reading “A Sweet New Year: Gluten-Free Apple Kugel”
Cabbage is a delicious and incredibly cheap super food. It’s rich in vitamins K and C, antioxidants, and there have been many research studies about the cancer prevention and even treatment properties of cabbage. Purple (also referred to as red) cabbage has the highest nutritional value, plus I think it tastes the best. And it’s purple 🙂 Continue reading “Spicy Sauted Purple Cabbage”
For me, there is nothing more delicious than a cool, refreshing granita to top off a summer meal. Here I pair strawberries with a little coconut milk and a hint of cinnamon, but if you like this also works great with whatever fruit is in season: Peaches, pineapple, or even melon.
Strawberry Coconut Granita
2 lbs strawberries, hulled and chopped
½ cup light coconut milk
1 ½ cups cold water
1 cup white sugar
1 tsp good quality cinnamon
- Place all ingredients in a large pot. Bring to a boil, then reduce heat to medium-low and simmer 15-20 minutes, until strawberries are very soft. Remove from heat and allow to sit until cool to the touch.
- Using an immersion blender, blend until smooth. Strain through a fine mesh sieve (optional). Cool completely.
- Pour into a large freezer safe container, preferably one that is large enough so the liquid is not more than two inches tall. Freeze at least 8 hours.
- To serve, use a metal fork to scrape along the top of the frozen granita. Spoon into glasses and serve immediately.
It’s funny how something from another culture can become a comfort food, but Asian flavors like mirin (Japanese rice wine) and miso have become part of my everyday cooking repertoire. After a long day, sometimes all I want is a big bowl of noodles with steamed veggies and a sesame-soy dressing. Continue reading “Asian Noodle Bowl”
I love carrot cake, but most recipes produce a very oily and heavy cake. So I set out to create all of the flavors of the perfect carrot cake in a much healthier gluten-free and dairy-free version. Yum! I frosted these with a cinnamon cream cheese frosting in honor of the Jewish holiday of Shavuot (it is traditional to eat dairy on Shavuot), and they were a huge hit. Frosted, these muffins are great for a dessert. Unfrosted, they make a great breakfast-on-the-go! Continue reading “Carrot Cake Muffins”
One of my favorite things about summer is stone fruits, which make the most delicious jam. I’ve gotten really into making my own jams, because I can control the flavors, spices, and especially the sugar content. So when I saw that Costco had 3 lbs of ripe apricots for $8.49 (less than $3/lb!!), I knew I was going to make apricot jam this weekend. Continue reading “Small Batch Jam: Cinnamon Apricot”