Okay, so I originally came up with this recipe out of necessity. Well, maybe that sounds a bit extreme. But I was making a Spinach & Strawberry… Read More »
We’ve had a nice break from the rain here in the Northwest and the local strawberries are already arriving at the produce stands! I usually have to… Read More »
I’ve been procrastinating posting about our Paleo diet because I just didn’t know what to say. Today’s post won’t include a recipe, but don’t fret, tomorrow’s post will!… Read More »
My husband was diagnosed with Celiac several years ago. I started this blog as a way to record my successful recipes and possibly help others looking for gluten-free… Read More »
You probably already know that April means taxes, Earth Day and rain, but did you know that April is also National Soyfoods Month? So now is the… Read More »
I had not intention of making a pie for Pi Day, because honestly I find the whole thing kind of absurd. But everywhere where I went Pi, Pi, Pi. It finally got to me and I just had to make pie. I am guessing the founders of Pi Day wanted to inspire me to do math, but baking involves math, so I guess it’s a win-win situation.
I have never made a peach blueberry pie before, but I really wanted a fruit pie and being March in the Pacific Northwest there aren’t a lot of fresh fruit options. And I didn’t want to go the store for apples. I only had 5 cups of frozen peaches so I threw in frozen blueberries to make the up remaining couple of cups. My family was a bit skeptical of my fruit combo, but it was a winner! We couldn’t even wait for it to cool completely to cut into it. Delicious.
Today’s post is the best tasting, egg-free, dairy-free, gluten-free pie crust I have tried. It is a little hard to handle, but you can easily press the dough back together. It really does taste like a traditional pie crust. Of course, if you can eat butter, you could use butter in place of my shortening/butter substitute.
I was flipping through one of my cookbooks and I spotted a recipe for Coconut Tapioca Pudding. It looked so good I bought all the ingredients, but when I actually went to make the recipe it seemed unnecessarily complicated. I decided to make a much simpler version, based on a Thai Kitchen recipe.
The result is very sweet, sticky, Coconut Tapioca Pudding.
I know there are a lot of gluten-free recipes out there that promise to deliver thick, fudgy and delicious brownies. But, somehow they fall short. This is one gluten-free brownie recipe that really does deliver!
Today marks the first day of the 15-day celebration of Chinese New Year, the Year of the Snake! It’s the perfect time to gather friends and family and prepare some delicious Asian cuisine.