Grass-green matcha cream cheese frosting adorns layers of chocolate cake flecked with zucchini and nutty sorghum flour in this gluten-free chocolate layer cake.
Today is pretty much the most exciting day of my life. More than the day I won a poetry contest in 6th grade (which began “a lone bald eagle in a tree / collecting pollen a honey bee”). More than the day I finally passed my driving test (after failing three times). It comes close to the day we brought Catamus home from the SPCA (and he promptly destroyed our favorite houseplant). Today is the day that Alternative Baker is unleashed upon the world in all its buttery, sugary, gluten-free glory. (Plus, The Bojon Gourmet turns 7 this Friday!) Let’s celebrate with cake.
A lighter take on traditional tomato pie, this savory dish starts with cornmeal-crusted tomatoes layered with mozzarella, parmesan, and basil in a crunchy gluten-free pie crust.
Three years ago today I posted a recipe for gluten-free pie dough. It was pretty good, and I was excited to find a magical blend of alternative flours (sweet rice, millet, and oat) that baked up flaky and crisp. That pie dough inspired a whole book on gluten-free, whole-grain baking that’s about to be released in just 5 days, complete with loads of seasonal pie recipes and a visual guide on how to make the perfect pie crust. (And if you’d like to nerd out on cookbook writing, hop over to The Dinner Special podcast to hear me ramble on about the whole process.)
Blueberries and plums canoodle beneath tender gluten-free biscuits laced with the sunny taste of corn flour in this late-summer cobbler.
I’m excited to share a little project that Sarah and I have been working on: a video trailer for Alternative Baker! We found the perfect song to pair with footage of me making some of my favorite treats from the book (spoiler: this cobbler is one of them!) by The Good Lovelies, whose lush harmonies make us want to get in the kitchen and cook. A huge thanks to The Good Lovelies for kindly sharing their song Kiss Me in the Kitchen, to Page Street Publishing Co. for making this video possible, and most of all to Sarah for being a rockstar videographer and friend! Sarah’s sharing a gorgeous tart recipe adapted from the book today as well – YUM.
Rooibos blended with fresh peaches and vanilla bean makes a refreshing soda to enjoy on its own or, preferably, poured over coconut milk ice cream for vegan floats.
On July 20th I boarded a plane to Minnesota with Sarah and her family. This may not seem like a big deal, but it was my first time on a plane in about 4 years. Despite my love of travel, I look a lot like Meg Ryan at the beginning of French Kiss when airborne. For everyone’s sake, I tend to stick to transportation by car, boat, train, rickshaw… anything that stays close to the earth’s surface. But there was no getting around flying to Minnesota. So I braved my fear of planes, humidity, and mosquitos and off we went.
14 flours. 140 recipes. 0 glutens. ALL DESSERT. Coming to you September 13th.
I got an early copy of my book in the mail a couple of weeks ago. I was so excited to unwrap it and see the incarnation of nearly 2 years of intense work; it was a bit like Christmas (or Chrismukkuh as we celebrate in my family). I was afraid to crack the cover at first. Then I flipped through it really fast, scared I would find a mistake. Then I spent way too many hours poring over every page with Jay, then Sarah and Amelia, who chimed in every once in a while, “Oooh, I ate that!”
It’s the one month countdown to the release of Alternative Baker! (And if you haven’t pre-ordered a copy yet, you can do so at Amazon, Barnes and Noble, your local bookstore, or wherever books are sold.) In the meantime, I wanted to share a favorite summer fruit dessert adapted from the book.