The Bojon Gourmet • seasonal recipes from a recovering pastry chef

Gluten-Free Tart Crust with Almond Flour {dairy-free vegan option}

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. Thanks to Bob’s Red Mill for sponsoring this post!

The Gourmet Tart

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.

On this site you’ll find tart recipes for all seasons. There are anytime chocolate desserts like chocolate tahini tart, chocolate pomegranate cream tart, chocolate banana cream tart, and chocolate pear tart. There are wintry fruit tarts: lime tart, lemon tart (coming soon!), blood orange tart, and ricotta citrus tart. I’ve shared spring tarts (raspberry mascarpone tart, apricot honey tart, and rhubarb brown butter tart) and fall tarts (chestnut fig tart, concord grape walnut tart, and pomegranate tart).

I’ve shared this tart crust recipe in many forms already, and also in my cookbook Alternative Baker. But it was high time for this foundation recipe to have a dedicated post. Sarah and I also made a cute little video of how to make tart crust. We hope you enjoy!

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Vegan Gluten-Free Oatmeal Chocolate Chip Cookies with Tahini & Maple

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.

My Best Vegan Gluten-Free Cookies

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!)

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Apple Rhubarb Crisp with Maple and Ginger (gluten-free & vegan options)

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!

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Citrus Poppy Seed Almond Flour Pancakes (gluten-free, grain-free, dairy-free option)

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!

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Sweet Potato Breakfast Bowl with Eggs & Greens (vegan option)

This sweet potato breakfast bowl goes savory with toasted sesame oil, sautéed spinach and scallions, crunchy vegan coconut bacon, and poached eggs. A healthy, vegetarian, grain-free, optionally vegan breakfast for cooler months. Thanks to La Tourangelle for sponsoring this post!

I went to a nutritionist last year for the first (and only) time because I wanted to make sure I was getting the required nutrients from my vegetarian diet. The nutritionist turned out to be a fan of the keto diet – a high fat, high protein diet allowing few carbs. As a baker who specializes in desserts made with interesting flours, this was clearly not the right fit for my carb-loving self!

But I did take one gem away from my appointment: eat more vegetables, especially for breakfast.

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Gluten-Free Chocolate Ginger Cookies {dairy-free & vegan options}

These soft & chewy gluten-free chocolate ginger cookies make a cozy holiday treat filled with gooey pockets of melted dark chocolate, warm baking spices, and earthy molasses. Thanks to Bob’s Red Mill for sponsoring this post!

10 Years of Ginger Molasses Cookies

TBG turned 10 this year! To celebrate, I’m closing out 2019 with a twist on an old favorite recipe that I shared almost 10 years ago to the day. Ginger molasses cookies were my very favorite cookies at the time, and I adapted an epically great formula from Cook’s Illustrated. I stirred chocolate into some of the cookies, three kinds of ginger into another portion of the dough, and some I dredged in citrus sugar.

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