Scraping down the bowl, alternate adding dry ingredients and melted Coconut Bliss to egg mixture in three batches, beating until ingredients are entirely incorporated and batter is smooth. Spoon batter into prepared cake pan. Place in preheated oven and bake 15 to 20 minutes or until a toothpick inserted in the center comes out clean.
Serve these gluten-free, vegetarian "meatballs" warm on gluten-free sandwich buns, on top of gluten-free pasta or with toothpicks as an appetizer.
This fresh salsa makes a delicious dip with chips and a flavorful sauce with fish or chicken. To adjust the heat, add more jalapeño in small increments to taste. For mild salsa, use ½ jalapeño without seeds. For medium salsa, use 1 jalapeño without seeds. For hot salsa, use 1 jalapeño with seeds.
This cake contains surprise ingredients, making it almost good for you. Cooked quinoa adds nutrients, as well as structure and a fun, nutty texture. It’s sweetened with unrefined coconut palm sugar, a natural sugar alternative with a lower glycemic index. Coffee intensifies the chocolate flavor without adding extra sweetness. This all-around delicious cake can be made egg-free; see instructions.
The lovely rose color and sweet strawberry flavor in this cake comes from puree made from frozen strawberries. Topped with Fluffy White Frosting, this cake is a strawberries-and-cream delight. It can be made egg-free; see instructions.
These simple cookies are thick, brownie-like and loaded with chocolate chips. Sweetened with coconut sugar and free of grains, dairy, nuts and peanuts, they’re the ultimate grain-free cookie. Store cookies in an airtight container at room temperature up to 4 days. For best results, do not replace the egg in this recipe.
These cookies are thick, chewy, and bursting with rich chocolate chips. It’s hard to just eat one. Store cookies in an airtight container at room temperature up to 4 days. They can be made egg-free; see instructions.
Studded with white chocolate chips and tart dried cranberries, these soft and chewy cookies are perfect for spring. Store cookies in an airtight container at room temperature up to 4 days. For best results, do not replace the egg in this recipe.
Here’s a modern version of a gluten free fruitcake that everyone will love. A little brandy and some pear juice make it super moist and flavorful. This recipe can be made egg-free; see instructions.
Light as air, these little cookies melt in your mouth. They make lovely gifts. Package them by the dozen in clear cellophane bags tied with ribbon for hostess gifts or party favors. The eggs cannot be replaced in this recipe.