In this gluten-free banana bread, three favorite flavors—raspberries, chocolate and banana—blend together to make a slightly sweet loaf that’s as pretty as it is delicious. Leftovers can be sliced and frozen; thaw and reheat in a 350°F oven for 10 minutes.
Homemade cashew cream provides the rich, luscious base for this vegan gluten free spinach & artichoke strata - not the standard egg custard.
Sweet and slightly tart, this gluten free caramelized apple ricotta toast is a fun combination of fall flavors and textures and a delicious breakfast option or a quick bite.
This gluten-free shortbread dough can be rolled out immediately after mixing! It takes color dyes very well, a plus for Christmas and Halloween cookies. Store cookies in an airtight container for up to a week. They freeze well.
Crispy potatoes make a tasty vessel for this savory pepper medley. Prepare and bake these gluten-free potato cups a day ahead and refrigerate them. Reheat on a lined baking sheet for 10 minutes to recrisp. Fill them just before your guests arrive.
These gluten-free cheese puffs can be prepared 1 to 2 days ahead and refrigerated; reheat before serving. The recipe is easily doubled or tripled for a crowd.
This festive mixture of sweet and sour fruit might become a new breakfast favorite. Make this berry compote a day ahead and chill, so the compote sets up. It makes a delicious and colorful side, as well as a fruity topping for waffles.
Christmas is not time to forget timeless favorites—just dress them up a bit. That’s the case with this treat: Peanut Butter Chocolate Thumbprint Cookies, Gluten-Free. The peanut butter dough is topped with a chocolate candy.
Dusted with confectioners’ sugar, these Italian gluten free pizzelle cookies are deceptively easy to make. All you need is a pizzelle iron. This versatile batter can also be used to make Norwegian krumkake and Russian trubochki; wrap the warm pizzelle around a small dowel or cone and stuff them with Cream Filling. This recipe can be made with egg replacement.
This hors d'oeuvre calls out sweet, salty, smoky and savory notes. Make a double batch, as these dates will disappear quickly.