For convenience, make this batter the night before and refrigerate it overnight. Then bake according to recipe instructions. If using larger berries, like strawberries, be sure to slice them. Drizzle warm French toast with maple, raspberry or strawberry syrup.
Brown rice flour and sorghum flour add extra protein and fiber to these tasty gluten-free, dairy-free pancakes. Top them with sliced fruit, warm applesauce, maple syrup or powdered sugar. For convenience, mix the batter the night before, cover and store overnight in the refrigerator.
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...
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.