This is one of our very favorite desserts. It meets all the criteria we look for in making a dessert. It is generally loved by young and old alike. It doesn’t require baking, there are no gluten free flour ratios to balance out, no added sugar, free of lengthy preparation and complicated steps, and most importantly so delicious. In our globally connected world, you can now find strawberries almost year round. We generally prefer to eat foods as they are available seasonally, and locally grown if at all possible. Continue reading
Since yesterday was a holiday, we are posting this a little later than usual. Never having attempted to make Mary Bergin’s recipe in Baking with Julia before, we approached this recipe initially with some trepidation, especially reading words like “gossamer”, “billowy” and “fluffy.” In the gluten free world, these kind of desserts can certainly be duplicated, but generally not without tremendous amounts of starch. Outside of tapioca flour (which could loosely be considered a type of starch), we are not known for the use of any other starches. Continue reading
This week’s participation in TWD called for a Berry Galette. We have been looking forward to making this recipe, since galettes can be easily converted into gluten free and offer a variety of options, both savory and sweet. In the past, we created our own gluten free recipe, inspired by visiting Paris back in 2002, with its abundance of delicious food and patisseries around every corner. Of course, way back then, we did not yet realize the negative impact gluten had on our health (wow, this seems like a lifetime ago now?!). In Paris, we noticed that galettes are not just favorite desserts, but are acutally, more commonly, eaten as a lunch on the go. Continue reading
Today is Tuesday and yes, we are ready for another challenge; our own TWD gluten free challenge. This week’s hosts are Jodi of Home Made and Wholesome, and Katrina of Baking and Boys. Check out their websites for the original recipe, which can also be found on page 315 of Baking with Julia, by Dorie Greenspan. Continue reading
Here we are, almost to the end of April, and still feeling as though we have only begun to scratch the surface on what Japanese food culture has to offer. Far beyond the sushi and tempura that most Western people associate it with, Japanese food offers a vibrant mix of many simple dishes, filled with unique colors and flavors. Continue reading
There is just something about the combination of peanut butter and chocolate; no matter the recipe it always ends up tasting amazing! Maybe it evokes memories of Halloween as a child? Whatever the reason, this classic duo has made its way into many favorite recipes, including this one.
With a sudden craving for chocolate the other day (I’m sure you can relate to the moment when any dessert containing chocolate sounds delicious) this seemed like a fun recipe to make, and has become a fast favorite with everyone. The perfect compliment to a cup of pumpkin coffee, reminding us all of the Fall weather, especially those of us here in New Mexico, are experiencing at present. Best of all, it’s gluten free. Continue reading
Like many other classic desserts, or comfort foods, apple cobbler, or cobbler of any sort, seems to have quite a history. Just Google search “apple cobbler,” and a thousand and one different personal stories emerge, from memorable dinners and fondly remembered first dates, to international vacations. Everyone has their own special version and reason for making this dessert. Mine was much more simple; a Saturday afternoon, a craving for dessert, and a basketful of apples. What to do? Continue reading