Professional baker Diane Kittle of Glastonbury, Connecticut, created our cover cake. This classic gluten-free sponge cake is light, moist and not overly sweet.
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).
Honey imparts a lovely fragrance and flavor to this dense cake. Try a drizzle of crushed fresh strawberries for a colorful topping or spread with Honey Frosting.
Coconut, oats and raisins guarantee hearty flavor and lots of fiber. Kids love this nutritious treat and it’s better than a snack bar for on-the-go families.