These vegan gluten free thumbprint cookies, chewy like a brownie with a delightful fudgy center, contain a double dose of chocolate.
This recipe harkens back to my grandmother's cookies. These old-fashioned gluten free ginger snaps are richly flavored with molasses, spices and bitter orange marmalade.
A dollop of crème fraiche balances the heat of these curry sweet potato latkes but if you prefer less spice, cut back on the chipotle and curry.
Grandma always served applesauce with her potato latkes. In this recipe, we enrich and enhance that tradition by putting grated apples in the latke batter.
Turns out these ingredients are a great way to add texture, flavor and a healthy boost. Enjoy this potato quinoa latke recipe as a side with chicken and beef, too.
These gluten-free, dairy-free chocolate cranberry cookies are definitely addictive. Freeze the extras so you won’t be tempted to over-indulge.
While these little gluten free apple pie parfaits are usually served in glass jars, prepare them in unbreakable parfait cups for game day. Big on apple and rum flavor, they’re super-tasty and easy to make. The apple filling can be made 1 to 2 days ahead and refrigerated in a covered container.
Muffins: They're ideal for a quick breakfast, a midday snack, a tasty dessert. And they can feature all kinds of favorite fruits. In this case, the star is lemon, as complemented by the distinct texture of poppy seeds. These easy-to-prepare GF lemon poppy seed muffins are moist and delicious and offer a vibrant flavor. They can be made ahead and frozen, too. For instructions to replace the eggs, see below.
Here you go: the essential holiday gingerbread cookies. The wonderful aroma that fills your kitchen while gingerbread men are baking is reason enough to make them. Our gluten-free recipe also can be made with egg replacement.
These mini-latkes are baked, which means you don’t have to stand in front of a hot stove. Infused with autumn flavors like sweet potato, pumpkin and sage, they are surprisingly crisp when freshly baked. (They reheat nicely but they won’t be quite as crisp.) Top them with chopped fresh sage. This recipe can be made with egg replacement; see instructions below.