These delicious cookies with a base of coconut flakes and eggs require no gluten free flour blends. The combination of the coconut and orange flavors are spectacular. I find that making them smaller rather than larger makes them much easier to eat, using teaspoon size portions. They are a regular holiday treat for my family and … Continue reading Orange Coconut Macaroons
Makes 12 muffins Adapted from a recipe by Elizabeth Alston in her book simply titled Muffins. Ingredients: ½ c. sliced almonds or chopped pecans 8 oz. GF flour blend 1 tsp. baking soda ¼ tsp. baking powder ¼ tsp salt 1 Tabs. pumpkin pie spice 1 c. sugar 2 eggs 9.5 oz. canned pumpkin ½ … Continue reading Pumpkin Muffins
This spinach pie makes a great side dish. I am always amazed at the way this spinach pie disappears during a dinner party; usually I am hoping for some leftovers to use as lunch. It is a delicious way to eat lots of greens with crustless simplicity. Modified from the Best Baked Spinach recipe on SmittenKitchen.com … Continue reading Spinach Pie
Makes 20 bars Beyond delicious, these simple bars pack well and are my favorite for a long day of travel. My favorite almond butter to use in this recipe is Trader Joe Smooth Almond Butter with Salt; it has some cashews in it which add to the flavor of the bars. Dried cherries … Continue reading Almond Butter Quinoa Blondies
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