This dip is an easy favorite make-ahead appetizer. It is a no worry solution for summer picnics or when you are working on a party that is not only gluten free but also dairy free.
About 4 dozen 2” cookies. These light chocolate cookies are similar to meringues in texture but no whipping of egg whites is required. I have found converting cookie recipes to gluten free recipes challenging (spreading across cookie sheets when baked or crumbling to piece when picked up), but these cookies are an exception. They … Continue reading Chocolate Walnut Cookies
These muffins get their sweetness from the coconut. They are substantial with their whole grain, yogurt, and coconut oil.
This hearty soup makes a great meal when served with a green salad and corn bread. The recipe takes about 50 minutes to prepare. I have been making it for over ten years after loving it at a local deli; I have no notes on who to credit as the original source of the recipe. … Continue reading Hungarian Mushroom Soup
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