As the summer heats up, every time I turn around the bananas in the fruit bowl are spotted and fully ripe. Banana ice-cream is one of my favorite recipes for these ripe bananas, and one of my favorite ice-cream flavors. This recipe requires little sugar or cream as the bananas provide a wonderful sweetness and … Continue reading Banana Chip Ice-Cream
Figs with Goat Cheese
This easy gluten free appetizer is perfect when fresh figs are in season, that is September here in New England. My preference is black figs, but use what looks good in your area. The quality of the balsamic vinegar makes a difference and I have attached a link to my local vinegar shop where the … Continue reading Figs with Goat Cheese
My Favorite Vinaigrette
Making a fresh vinaigrette is a quick option for preparing a green salad that is gluten free. This dressing is adapted from a recipe in The Silver Palette Cookbook. It works great with the chives, or by substituting other herbs you have on hand, or no herbs at all.
Chocolate Walnut Cookies
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
Coconut Breakfast Muffins
These muffins get their sweetness from the coconut. They are substantial with their whole grain, yogurt, and coconut oil.
Hungarian Mushroom Soup
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
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
Almond Butter Quinoa Blondies
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