Anyone who follows this blog knows we are fans of scones. This recipe is in response to a recent post by Gluten Free For Lunch Boxes reminding that scones made with nut flours may be prohibited on school grounds since exposure to nut proteins is a risk for those with tree nut and peanut allergies. The little bit of Turmeric called for … Continue reading
Gingerbread cake in April?! The Farmer’s Almanac prediction for spring in our neighborhood has proven true: cooler than normal temperatures with near normal rainfall. We served this spicy cake at tonight’s end-o-season Paddle Tennis round-robin and dinner. With temps in the low 40s and a crackling fire inside Karen and Ford’s log cabin, the Ginger Olive Oil Cake with Lemon Icing suited everyone’s tastes. One … Continue reading
Last year’s suggestion to bake traditional scones in March was inspired by St. Patrick’s Day. “Scones, Scones, Scones” was published on March 17th. Since timing is everything we’re reminding you today to add heavy cream, an organic orange, and organic raisins to the weekend marketing list. So you’ll be ready on Monday, the 17th! Optional: add 1/2 … Continue reading
Just in time for the December holidays! We give all the credit to Scratch, a wonderful neighborhood bakery that’s so good it’s become an institution. I haven’t seen their conventional version of these brownies in a while, but maybe they’ll reappear in the next month. In the meantime, these are so good no one would … Continue reading
Peter almost always requests German Chocolate Cake for his birthday. Since Nick and Gus often want same thing and Nathaniel’s flexible, I’ve baked 2-3 dozen over the (GF) years. Inspired by a recent copy of Cooks Illustrated magazine and the integrity of dessert crusts we’ve been making from nuts and dried fruit, I decided to use ingredients that … Continue reading
A chef interviewed on NPR said she always brings pie to pot-luck gatherings because whether it has to serve 6 or 16, everyone is happy with their slice. While that may be true, folks who like their pumpkin pie are going to want seconds after they taste this custard filling and its satisfying GF crust. … Continue reading
This is for our friends who eat a Vegan diet. Because it’s nutritious, delicious, and we know how we’re going to feel after we eat a slice, it’s also for ourselves. The natural sweetness of the apples, squash, and currants eliminate the need for added sugar. And the pectin in the apples eliminates the need … Continue reading
We’re sharing one of our most popular recipes for the first time. Heidi gave us a pumpkin from her garden which we caramelized by roasting it at 350 F for an extra hour: hands down the sweetest, most flavorful this season. There is something special about waiting for seasonal produce to make traditional sweets. Heidi’s … Continue reading
Folks are divided about whether or not to glaze these tender flavorful doughnuts, but Maple Frosting is “icing on the (cake)” worth every bite. Baked, not fried, and low in fat, these are moist, healthy, and satisfying. Gluten-free Pumpkin Doughnuts with Maple Icing – makes 12 doughnuts or 8 mini loaves Click Here For Printable Recipe … Continue reading
With the holidays around the corner, and pumpkin in the larder, it’s pie season. Wait! Maybe it’s always “Pie Season”. January – brrr, cold: frozen “Grasshopper” pie with GF “Oreo” Crust. February – something red: Cherry Pie. March – cloudy with a chance of rain or snow; citrus season in Florida: Meringue Pies. April – Patriot’s Day/Boston … Continue reading
Gluten Free Gus 