These rich muffins have tons of fiber. They’re decadent, almost like a dessert.
The use of oats in this recipe give these muffins a nice, moist texture.
Wake up to a delicious new morning … and a healthier one, too. Loaded with fruit and fiber, these hearty favorites are ideal morning fare.
Here’s the recipe for an allergy-free way to start the day. If you like carrot cake, you’ll love this healthy alternative.
This Gluten-Free Banana Blueberry Muffin recipe uses coconut oil, a healthy alternative to the hydrogenated fats and butter found in many baked goods.
This recipe is adapted from one by CIA graduate Dave DeCesare, chef/baker at Taste Budd’s Café in Red Hook, New York.1¼ cup plus 2 teaspoons potato starch¾ cup plus 2 tablespoons brown rice flour½ teaspoon...
Whip up warm, delicious donuts in your own kitchen with this recipe, adapted from the CIA classroom.
Cathy Meehan, baker at Garden of Light Natural Foods Market in Glastonbury, CT, created these muffins, which are featured on the cover of this issue. The muffins are moist and tasty with a hint of lemon.
This creamy, nondairy ¡°ice cream,¡± with a taste similar to Chicago¡¯s famous frango mints, will satisfy even the fussiest sweet tooth. You¡¯ll need to use an ice cream maker for this dessert.
Crêpes are very versatile. Load them with fresh fruit or a variety of sweet or savory fillings. This recipe is perfect when teamed with lemon pudding (recipe follows).