This dairy-free cottage cheese recipe can be used in place for a variety ... great in salads, with fruit, on gluten-free bread, or all by itself.
This luscious gluten free pumpkin custard is delicious served warm or chilled. It can be made ahead and stored in the refrigerator covered for up to three days.
A flaky crust filled with warm apples and topped with cinnamon streusel makes this Dutch Apple Pie the ultimate fall dessert. The perfect balance of sweet and spicy, it will cause apple dessert enthusiasts to swoon. This recipe is also scrumptious as a traditional 2-crust apple pie; double the pie crust recipe and omit the streusel topping.
A gluten free Yule Log might seem like a hard dessert to bake, but follow these steps carefully and you'll be well on your way to serving this fabulous traditional Christmas treat.
This riff on lemon meringue pie requires plump blackberries pureed into dark purple juice for blackberry curd. The eggs cannot be replaced in this recipe.
Roasting Brussels sprouts with bacon and drizzling them with balsamic vinegar and oil brings out amazing flavor.
You have to try this gluten-free, dairy-free chocolate raspberry pie recipe to believe it. Buckwheat flour and cocoa powder in the crust add flavor and nutrients. The chocolate-raspberry filling is smooth and rich with chocolate taste, ideal for Valentine's Day. This pie can be made dairy-free and egg-free with excellent results.
Melted chocolate imparts a deceptively rich taste to this light gluten-free, dairy-free chocolate mousse pie. Edge your pie with a garnish of slivered toasted almonds or fresh sliced strawberries or serve each piece with a dollop of whipped topping dusted with cocoa powder.
Adding apples and cranberries to Gluten-Free Cracked Pepper Cornbread creates a memorable sweet-and-spicy dressing. Apple-smoked bacon, fresh herbs and turkey drippings contribute to the taste of this cornbread apple stuffing. The result is a mouthful of flavors and textures in every bite. This stuffing can be made 1 to 2 days ahead and stored in the refrigerator; reheat before serving. It can be made with egg replacement.
In this beautiful plant based side dish, roasted gold and red veggies are served over stir-fried collard greens. Cardamom takes the greens to a new level of flavor.