seasonal recipes from a recovering pastry chef
Gluten-free olive oil cake gets a flavor boost from lemon zest and almond flour, keeping it grain-free and dairy-free to boot. Enjoy this incredibly moist, tender, springy cake on its own, or serve it up with whipped cream and fresh spring berries. Also, a farewell to someone special.
With an easy press-in almond shortbread crust and luscious, tangy lemon curd, this French-style gluten-free lemon tart is an easier version of the classic. This is the same recipe as my gluten-free lemon bars, just in a different shape!
This gluten-free tart crust recipe is a snap to make but it looks like a fancy bakery dessert and tastes like a buttery shortbread cookie. Make it with plant butter for an easily dairy-free and vegan tart crust. Get the lemon tart recipe here. Thanks to Bob’s Red Mill for sponsoring this post!
I make so many tarts that Sarah once said I should change my moniker to The Gourmet Tart. Not a bad idea! The reason I can’t stop tarting around is all due to this easy gluten-free tart crust recipe that I’ve developed over the years. It’s stupid easy to make – just whizz everything together in the food processor. Easy to form – just press it into the pan, no chilling or rolling required. And easy to eat – tender, buttery, and full of flavor from almond flour, oat flour, and vanilla.
Chewy gooey middles. Crispy edges. Loads of chocolate. These vegan gluten-free oatmeal chocolate chip cookies get a flavor boost from a few key ingredients. Whole grain, naturally sweetened, and optionally refined sugar-free. Make these easy, healthy cookies in under an hour from start to finish.
I originally developed this vegan gluten-free oatmeal chocolate chip cookie recipe for GFF Magazine for an article on oat flour back in 2016. I’ve made it many times since then, sharing the recipe with family and friends. My cousin, who has food sensitivities to many cookie ingredients including eggs, gluten, dairy, and nuts, made them and exclaimed, “I made them! And they’re like normal cookies! And I can eat them!”
It was high time I gave the recipe some fresh images and a dedicated post here on TBG.
This vegan gluten-free cookie recipe combines many of my favorite elements. I’m never not craving chocolate chip cookies, warm and gooey fresh from the oven (check!) They’ve got to be gluten-free and made with whole grains (check, check!) Bonus if they get sweetness from an unrefined source, preferably yummy-tasting maple syrup (check!) And an extra bonus if dairy-free, eggless, and vegan eaters can enjoy them too (check, check, check!)
This easy apple rhubarb crisp gets sweet-tart flavor from pink rhubarb, a bit of zip from fresh ginger, and oat-flecked cobbles of salty streusel. Now with gluten-free, vegan, and refined sugar-free options.
I first shared the recipe for this apple rhubarb crisp (a.k.a. apple rhubarb crumble) back in May of 2010 and it’s since become a reader favorite.
Armed with a bunch of rhubarb plucked from my mother-in-law’s garden, I revisited this apple rhubarb dessert to give it some fresh images. When I took a bite of crispy streusel and sweet-tart fruit laced with spicy fresh ginger, I was thrilled by how well this old favorite has stood the test of time.
I also added gluten-free and vegan options while I was at it, both shown in these photos. I hope you enjoy!
These fluffy almond flour pancakes get loads of flavor from floral citrus zest, nutty poppy seeds, and tender almond flour. Smother them in yogurt, honey, and citrus for a bright winter breakfast. Or use berries in the spring or summer. Thanks to Bob’s Red Mill for sponsoring this post!
According to the Chinese calendar, 2019 was the year of the pig. But for me, it was the year of the pancake. I perfected my favorite classic gluten-free pancake recipe loaded with flavor from sorghum flour, buttermilk, and maple. I shared recipes for savory gluten-free zucchini pancakes, and gluten-free carrot cake pancakes. Jay and I definitely pigged out on all of the above!
I also developed the recipe for these gluten-free almond flour pancakes toward the end of citrus season last spring. I’m excited to share the recipe at last now that kumquats, tangerines, blood oranges, mandarinquats, cara cara oranges, and all the other citrus fruits are back in season. I hope you enjoy them as much as we do!