I am sharing a favorite allergy-free cupcake recipe today! This chocolate cupcake is light, moist, easy to make, and has a mild chocolate flavor. The great thing about this recipe is the fact that all children love it, gluten-free or not. This recipe is perfect to serve for a children's birthday party.
Welcome to Christmas Cookie season! Today I am sharing my recipe for gluten-free and egg-free soft molasses cookies. These cookies are delicious and so easy to make, I am sure you will enjoy them.
Today I am sharing with you a delectable little cookie recipe. A version of chocolate chip cookies that you've probably never seen before. One that doesn't contain any flour, sugar, eggs, or butter. No xanthan gum or starches either. Yep. A true "whole foods" cookie. One that pairs well with a glass of fresh, raw almond milk for dunking.
Cranberries are one of my favorite fruits. Blame it on growing up in Wisconsin, or maybe their tart and tangy nature, or beautiful ruby color. Whatever the case may be, I love cranberries!
If you are looking for a great alternative to traditional cheesecake for your Holiday celebrations, I’ve got one for you. A dairy-free, egg-free cheesecake with a gluten-free pastry crust….and the filling? Well, fresh baked sugar pie pumpkin to start, then cashews, and maple syrup….but what else? Hint: it is also soy-free!
Since it is squash season, I thought I would begin to share the plethora of winter squash recipes I have floating around my kitchen on scraps of paper. Today's recipe is a cookie, a gluten-free, high fiber oatmeal pumpkin cookie. Paired with a mug of hot mulled cider, it creates a lovely fall snack.
We really are not just about sweets here. Really, we're not! But this week it seems we are, huh. Hope some of you enjoyed the White Nectarine Ice Cream I posted last weekend.
As promised, here it is, finally, the White Nectarine Ice Cream. Naturally sweetened and of course gluten-free, dairy-free, and soy-free. The photo doesn't do this recipe justice. The consistency and flavors are simply amazing. Even after 24 hours of freezing, it is still soft and easy to scoop just like traditional ice cream made with cream and sugar. When I make this, my kids practically eat the whole container in one sitting. I have to cut them off and hide the container in the back of the freezer! So let's celebrate the end of summer with one last hoorah and eat ice cream!
I received an email from a reader about two weeks ago for an allergen-free ginger cookie. When I saw the recipe I knew I had to give them a try. Here is the lovely email that Pam sent me: Ali, I have been following your blog for a while.
Summer BBQ's, potato salad, layered jell-o salads, fireflies, and sparklers flashing through the humid July night sky....these are my 4th of July memories growing up in the Midwest.
Since layered jell-o salads just aren't in my cooking repertoire anymore I have devised something even more delicious...and good for you!