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    Home / Desserts / Cakes & Cupcakes

    Black Sesame Kumquat Financiers {Gluten-Free}

    Published Jan 22, 2015

    Jump to Recipe Print Recipe

    Fragrant little tea cakes packed full of vanilla bean brown butter, almond flour, and ground black sesame seeds get a kick in the pants from slices of sweet-tart kumquats.

    delicious Black Sesame Kumquat Financiers

    I seem to have developed a bit of a tea habit. It started innocently enough, a cup of white tea here, an herbal chai there. If you're tired, I reasoned, you need to rest. Why self-medicate with stimulants when you can merely take a nap? Coffee always smelled better than it tasted and left me with unpleasant jitters and headaches, turning me into that person that afficionados roll their eyes at when I dropped the d-bomb on my latte order. An Italian barista actually laughed out loud when I ordered a cup of chamomile, the only non-upper option, one morning in Bologna on my way to class. "What? Are you going to take a pisolino here on the bar?" he hooted, wiping his clearly over-caffeinated eyes. 

    ingredients on table

    Over the years, I began to enjoy the occasional cup of Yorkshire Gold while working at a local bakery with a tea-loving boss. She would spoon leaves into strainers, pour over the hot water, and set a timer for a few minutes. Laced with sugar and cream, I ditched the naps and never looked back. No wonder the Brits are so efficient.

    dry ingredients in bowl

    At home, I got hooked on an organic English breakfast blend from Samovar, which is assertive and more complex than coffee wishes it could be. A giant mug sweetened with local honey and whole milk became an intrinsic part of my morning routine, and, on some days, the sole temptation to lure me, zombie-like, from sleep.

    ingredients added to whisking

    Recently I've discovered the wonders of the afternoon pick-me-up, and I fear there is no turning back. Savoring a cup of something floral, with a hint of bitterness and a touch of smoke, is one of my favorite afternoon pastimes. Jasmine green, Earl Grey, or my current obsession Red Dragon Pearl.

    Particularly when a little sweet something is involved.

    whisking ingredients

    Enter financiers, wee cakelets packed with big flavor from almonds and vanilla-flecked brown butter. Rumor (or shall I say "rumour"?) has it that financiers were invented at a bakery near the Parisian stock exchange where the madeleine-like cakes were baked in molds shaped like gold bricks. The French have genius ways with eggs, and these cakes are a testament to their ingenuity. They contain no leavening and a plethora of egg whites, which makes them an ideal complement for a culture big on yolk-rich desserts like crème brulée and ice cream. Financiers are vastly superior to egg white omelets, let me tell you.

    tea cake mix and kumquat slices in bowl
    tea cake mix in bowl

    This version was inspired by a black sesame financier that I was fortunate enough to enjoy in the company of Princess Tofu at Sweetmue last fall. The flavor of toasty ground black sesame seeds against nutty brown butter pretty much blew my mind, and I'd been fantasizing about making some of my own for months. When a bundle of homegrown kumquats found their way to me from Sarah, and a batch of ice cream (which I'm so excited to share with you soon!) left me with a bunch of egg whites, I took it as a sign.

     Kumquat slices placed on tea cakes

    Black sesame seeds, a staple in Japanese desserts, are toasted and ground to a powder here and mixed with almond, rice, and oat flours, just enough sugar, a good amount of salt, and a whole mess of butter browned with vanilla bean.  The ratios don't seem like they should work, and I always do a few double takes when weighing things out. But work they do, and beautifully. Baking them in small molds gives them maximum crispy edges, making perfectly sized cakes to enjoy with a spot of tea. Financiers are in a class of their own, and I don't think I'll ever tire of riffing on their brilliance. (And if I do, I'll just make myself another pot.)

    sesame being sprinkled
    tea cakes in baking tray

    I'm really loving the combination of black sesame and kumquat here. Toasting the seeds brings out their earthy, wild flavor. Their scent always makes me feel as though I've just stepped off a plane in Tokyo and loaded up on sweets from a street vendor (something I hope to actually do one of these days!)

    Black Sesame Kumquat Financiers in baking tray

    Kumquats seem exotic in their own right, as though they descended from another world in which citrus peels are sweet and their flesh is nearly unbearably tart. When cooked, everything about their little orange selves comes into balance. Here, they become juicy bursts of flavor sinking into tender cake, making a sunshiny treat during the dreary winter months.

    table of Black Sesame Kumquat Financiers

    With an unconscionable amount of butter, these are certainly more cake than muffin, though I won't tell if you sneak a few first thing with your morning cup.

    overhead shot Black Sesame Kumquat Financiers

    When drizzled with honey and served, still warm, alongside a cup of fragrant jasmine or black tea... well, let's just say I don't anticipate kicking my tea (or financier) habit anytime soon.

    close up of Black Sesame Kumquat Financiers

    Cheers!

    top down shot of Black Sesame Kumquat Financiers

    More Financier Recipes:

    • Poppyseed Pluot Financiers (Gluten-Free)
    • Buckwheat Hazelnut Brown Butter Cake with Cider-Glazed Apples (Gluten-Free)
    • Chocolate Hazelnut Brown Butter Cake (Gluten-Free)
    • Berry-Fig Financiers

    More Sesame Recipes:

    • Black Sesame + Dark Milk Chocolate Chip Ice Cream
    • Black Sesame Granola
    • Creamy Sesame Soba Noodle Salad
    • Hot Sesame Rice Noodles with Asparagus, Shiitakes and Pea Shoots
       

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this black sesame and kumquat financier recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

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     Black Sesame Kumquat Financiers {Gluten-Free}

    Print Recipe Pin Recipe
    Fragrant little tea cakes packed full of vanilla bean brown butter, almond flour, and ground black sesame seeds get a kick in the pants from slices of sweet-tart kumquats.
    Alanna Taylor-Tobin
    Prep Time: 20 minutes
    Cook Time: 35 minutes
    Total: 55 minutes
    Servings: 24 mini-muffin sized cakes or 12 standard muffin sized cakes

    Ingredients

    For the financiers:

    • 1 1/2 sticks unsalted butter, plus 1-2 tablespoons room temperature butter for greasing the pans (6 ounces / 170 grams)
    • 1 vanilla bean, split lengthwise and scraped
    • 6 tablespoons black sesame seeds, plus a teaspoon or two for sprinkling (1.5 ounces / 45 grams)
    • 6 tablespoons blanched almond flour (1.25 ounces / 40 grams)
    • 5 tablespoons sweet white rice flour (1.75 ounces / 50 grams)
    • 5 tablespoons GF oat flour (1.25 ounces / 40 grams)
    • 1/2 cup organic blonde cane sugar, plus 2 tablespoons for sprinkling (3.25 ounces / 95 grams)
    • 3/4 teaspoon fine sea salt
    • 5 large egg whites (6 ounces / 170 grams)
    • 1 generous cup kumquats (6 ounces / 170 grams)
    • honey for drizzling (optional)

    Instructions

    Let's make financiers!:

    • Position a rack in the center of the oven and preheat to 350ºWith a pastry brush dipped in the soft butter (it should be the consistency of mayonnaise; melted butter may not work adequately, especially if your muffin pans are nonstick), generously grease 12 standard muffin cups or 24 mini-muffin cups, brushing butter over the top of the pan as well to discourage sticking.
    • Place the remaining 1 1/2 sticks of butter in a medium, heavy-bottomed saucepan with the vanilla pod and scrapings. Cook over a medium flame until the butter foams up, turns golden, and smells nutty, 5-10 minutes. Let cool while you prepare the rest, 10-20 minutes. Remove the vanilla pod and discard.
    • Meanwhile, in a small, dry skillet, toast the sesame seeds over a medium-low flame, shuffling the pan regularly, until the seeds begin to pop and smell fragrant, 2-3 minutes. Remove the seeds to a plate to cool completely, then grind finely in a clean coffee or spice grinder.
    • In a large bowl, whisk together the toasted and ground black sesame seeds, almond flour, rice flour, oat flour, sugar, and salt. Whisk well to eradicate lumps. Whisk in the egg whites vigorously until the batter is smooth, then whisk in the melted, cooled butter little by little until well-combined.
    • Using a sharp knife, cut the ends off of the kumquats, reserving the ends, and slice the kumquats thinly into 4-6 slices each. Use the tip of a paring knife to remove any seeds. You'll want 4-5 slices for large cakes or 3 slices for minis. When you have enough slices for the tops, cut the remaining kumquats and the reserved ends into small bits. You should have about half a cup. Stir the kumquat pieces into the batter.
    • Divide the batter among the greased cups, filling them two-thirds to three-quarters of the way to the top. Top with a fan of kumquat slices and sprinkle the kumquats generously with sugar (this will keep them from drying out as they bakand a few sesame seeds. Bake the cakes until golden on top and a tester inserted in the center comes out clean, 35-45 minutes for large cakes, 25-35 minutes for small cakes. Remove from the oven and let cool 10 minutes, then use a small butter knife or offset spatula to loosen the edges and release the cakes from the pans.
    • I like these financiers best the day of baking, when still a bit warm from the oven. The edges are crisp and the middles are soft and pillowy, with bits of moist citrus throughout. Extras keep well, airtight at room temperature and layered on parchment paper, for an additional day or two.

    Notes

    Feel free to change up the fruit here if kumquats aren't available. I think ripe pear, plum and apricot would all go nicely with black sesame and brown butter. Dark chocolate chunks could also be nice.
    If gluten isn't an issue for you or your cake-eaters, give these a try with all-purpose and whole wheat flours in place of the rice and oat flours. And if gluten is a serious issue, be sure to use certified GF products, particularly oat flour.
    Save the egg yolks to use in homemade ice cream (black sesame with milk chocolate, for example!).
    Nutritional values are based on one of twenty four mini muffins.

    Nutrition

    Calories: 107kcalCarbohydrates: 8gProtein: 2gFat: 8gSaturated Fat: 4gCholesterol: 15mgSodium: 85mgPotassium: 36mgFiber: 1gSugar: 5gVitamin A: 190IUVitamin C: 2.1mgCalcium: 29mgIron: 0.5mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Black Sesame Kumquat Financiers {Gluten-Free}

    Feel free to change up the fruit here if kumquats aren't available. I think ripe pear, plum and apricot would all go nicely with black sesame and brown butter. Dark chocolate chunks could also be nice. If gluten isn't an issue for you or your cake-eaters, give these a try with all-purpose and whole wheat flours in place of the rice and oat flours. And if gluten is a serious issue, be sure to use certified GF products, particularly oat flour. Save the egg yolks to use in homemade ice cream (black sesame with milk chocolate, for example!).

    Makes 12 standard muffin sized cakes, or 24 mini-muffin sized cakes

    For the financiers:
    1 1/2 sticks (6 ounces / 170 grams) unsalted butter, plus 1-2 tablespoons room temperature butter for greasing the pans
    1 vanilla bean, split lengthwise and scraped
    6 tablespoons (1.5 ounces / 45 grams) black sesame seeds, plus a teaspoon or two for sprinkling
    6 tablespoons (1.25 ounces / 40 grams) blanched almond flour
    5 tablespoons (1.75 ounces / 50 grams) sweet white rice flour
    5 tablespoons (1.25 ounces / 40 grams) GF oat flour
    1/2 cup (3.25 ounces / 95 grams) organic blonde cane sugar, plus 2 tablespoons for sprinkling
    3/4 teaspoon fine sea salt
    5 large egg whites (6 ounces / 170 grams)
    1 generous cup (6 ounces / 170 grams) kumquats
    honey for drizzling (optional)

    Let's make financiers!:
    Position a rack in the center of the oven and preheat to 350ºF. With a pastry brush dipped in the soft butter (it should be the consistency of mayonnaise; melted butter may not work adequately, especially if your muffin pans are nonstick), generously grease 12 standard muffin cups or 24 mini-muffin cups, brushing butter over the top of the pan as well to discourage sticking.

    Place the remaining 1 1/2 sticks of butter in a medium, heavy-bottomed saucepan with the vanilla pod and scrapings. Cook over a medium flame until the butter foams up, turns golden, and smells nutty, 5-10 minutes. Let cool while you prepare the rest, 10-20 minutes. Remove the vanilla pod and discard.

    Meanwhile, in a small, dry skillet, toast the sesame seeds over a medium-low flame, shuffling the pan regularly, until the seeds begin to pop and smell fragrant, 2-3 minutes. Remove the seeds to a plate to cool completely, then grind finely in a clean coffee or spice grinder.

    In a large bowl, whisk together the toasted and ground black sesame seeds, almond flour, rice flour, oat flour, sugar, and salt. Whisk well to eradicate lumps. Whisk in the egg whites vigorously until the batter is smooth, then whisk in the melted, cooled butter little by little until well-combined.

    Using a sharp knife, cut the ends off of the kumquats, reserving the ends, and slice the kumquats thinly into 4-6 slices each. Use the tip of a paring knife to remove any seeds. You'll want 4-5 slices for large cakes or 3 slices for minis. When you have enough slices for the tops, cut the remaining kumquats and the reserved ends into small bits. You should have about half a cup. Stir the kumquat pieces into the batter.

    Divide the batter among the greased cups, filling them two-thirds to three-quarters of the way to the top. Top with a fan of kumquat slices and sprinkle the kumquats generously with sugar (this will keep them from drying out as they bake) and a few sesame seeds. Bake the cakes until golden on top and a tester inserted in the center comes out clean, 35-45 minutes for large cakes, 25-35 minutes for small cakes. Remove from the oven and let cool 10 minutes, then use a small butter knife or offset spatula to loosen the edges and release the cakes from the pans.

    I like these financiers best the day of baking, when still a bit warm from the oven. The edges are crisp and the middles are soft and pillowy, with bits of moist citrus throughout. Extras keep well, airtight at room temperature and layered on parchment paper, for an additional day or two.

    Black Sesame Kumquat Financiers on a table

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    Reader Interactions

    Comments

    1. Dena Testa Bray says

      January 22, 2015 at 11:00 am

      Gorgeous photos. And the cookies look amazing. Thank you so much.

      [email protected] Gathering Flavors

      Reply
      • Alanna says

        January 28, 2015 at 1:25 pm

        And thank you!

        Reply
    2. Ksenia @ At the Immigrant's Table says

      January 22, 2015 at 11:53 am

      I have to say that I am infinitely intrigued by these dark little beauties. I am at the same time put off by the colour, and completely drawn to it. It's really interesting to think about how we've been conditioned to look at dark colours in food! Oh, and I completely second your tea habit. Best habit to have!

      Reply
      • Alanna says

        January 28, 2015 at 1:25 pm

        Haha, I know what you mean! When I first saw photos of black sesame ice cream I was both perplexed and intrigued. I just saw an article on dark foods in a magazine, I'll try to drum it up!

        Reply
    3. london bakes says

      January 22, 2015 at 12:58 pm

      These are stunnng! The contrast between the the darkness of the sesame seeds and the bright kumquats - it's just perfect. And, as a Brit, I applaud the way that you've embraced tea drinking ;)

      Reply
      • Alanna says

        January 28, 2015 at 1:24 pm

        Ah thank you Kathryn! I think I was British in a past life. Or French. Or both! :)

        Reply
    4. Yvonne Zampitella says

      January 22, 2015 at 1:00 pm

      really beautiful photos....
      one little note.....when talking about saving the "egg whites for ice cream" i think you meant "egg yolks"....I love financiers and will definitely be trying these soon!

      Reply
      • Alanna says

        January 28, 2015 at 1:23 pm

        Ooh thanks for catching that!

        Reply
    5. Tessa | Salted Plains says

      January 22, 2015 at 2:30 pm

      Oh, these are beautiful! The flavor combination here sounds wonderful with these sunny little gems. I've had quite the kumquat stash as of late - so looking forward to making these!

      Reply
      • Alanna says

        January 28, 2015 at 1:23 pm

        DO IT!! :)

        Reply
    6. Kris says

      January 22, 2015 at 3:14 pm

      Girl, you are incredible! This recipe is brilliant (that combination!), the photos are so inspiring, what more can I say? You just have a way!

      Reply
      • Alanna says

        January 28, 2015 at 1:22 pm

        Awwwww!

        Reply
    7. Sini says

      January 22, 2015 at 4:14 pm

      Kumquat financiers - my heart skips a beat! I love financiers and am totally fascinated by these flavor combinations. Surely delicious with a cup of good tea. Such a gorgeous post, Alanna!

      Reply
      • Alanna says

        January 28, 2015 at 1:22 pm

        Aw thank you Sini!!!

        Reply
    8. Katrina @ Warm Vanilla Sugar says

      January 22, 2015 at 5:25 pm

      The tops of these financiers are so gorgeous!! Love these :)

      Reply
      • Alanna says

        January 28, 2015 at 1:22 pm

        Thanks Katrina!

        Reply
    9. Ashley Pitt says

      January 22, 2015 at 6:39 pm

      Oh my gosh, awesome! I've never ever heard of financiers. And hey, I'm a tea person too, so I need these in my life!

      Reply
      • Alanna says

        January 28, 2015 at 1:22 pm

        Heck yeah!

        Reply
    10. Amy @ Thoroughly Nourished Life says

      January 22, 2015 at 10:35 pm

      I am a tea addict (green mostly, and sometimes chai) and I can imagine these being the perfect pick-me-up when that 3pm slump comes around. I love the gorgeous slate colour of the cake batter, and the finished product is so charmingly different to anything I have seen before. A definite addition to the must-try list :)

      Reply
      • Alanna says

        January 28, 2015 at 1:21 pm

        Oooh I love a good chai. Thanks so much for the kind note!

        Reply
    11. Sarah @ Snixy Kitchen says

      January 22, 2015 at 11:57 pm

      Wow. I have no words. I could never have imagined those kumquats Lucas accidentally discovered in my mom's backyard would turn into something SO GORGEOUS. The nutty black sesame sounds like it pairs beautifully with the sweet and tart kumquats. Eat one with my morning tea? Don't mind if I do. Twice.

      Reply
      • Alanna says

        January 28, 2015 at 1:20 pm

        Hooray for Lucas's foraging skillz and thank you so much for the inspiring gift! Those kumquats were about a million times better than the ones I just got at the store - bitter and pithy! :(

        Reply
    12. renee (will frolic for food) says

      January 23, 2015 at 12:15 am

      i was scrolling through pinterest, saw these and did a jaw-drop thang, and then clicked through and was like WELL OF COURSE THESE ARE BOJON GOURMET. I should have know. Can't wait to make these lil beauties! Thanks again for a wonderful recipe.

      Reply
      • Alanna says

        January 28, 2015 at 1:19 pm

        Awwwww!!! You are too kind Renee!

        Reply
    13. Dessert for Two says

      January 23, 2015 at 3:27 am

      I'm so with you---tea over coffee, any day! I love the smell, and I can even have a sip of coffee every now and then, but it makes me jittery. Tea all the way :)

      Reply
      • Alanna says

        January 28, 2015 at 1:18 pm

        You know what's up!

        Reply
    14. butterbasilandbreadcrumbs says

      January 23, 2015 at 1:57 pm

      I am a tea girl. <3 Love this post. Your talent, both in the kitchen and with the camera just blows me away..

      Reply
      • Alanna says

        January 28, 2015 at 1:18 pm

        Aw thank you so much!

        Reply
    15. Mabel Chan says

      January 23, 2015 at 6:16 pm

      Simply gorgeous! I don't know what it is about black sesame. It's so dark and sultry :D

      Reply
      • Alanna says

        January 28, 2015 at 1:18 pm

        I couldn't agree more!

        Reply
    16. Sophie says

      January 23, 2015 at 11:31 pm

      Delicious! I have an obsession with earl grey tea at the moment too (trying to restrict my coffee intake to one a week...)

      Reply
      • Alanna says

        January 28, 2015 at 1:17 pm

        Ooh I love that stuff.

        Reply
    17. Sue/the view from great island says

      January 24, 2015 at 7:53 pm

      What an intense combination... my neighbor has a LOADED kumquat tree in her front yard...I might have to make a midnight raid!

      Reply
      • Alanna says

        January 28, 2015 at 1:17 pm

        Do it! And gimme a call! :)

        Reply
    18. Bizzy Lizzy's Good Things says

      January 26, 2015 at 7:00 am

      Absolutely gorgeous!

      Reply
      • Alanna says

        January 28, 2015 at 1:17 pm

        Thanks!

        Reply
    19. Denise | TLT says

      January 26, 2015 at 10:58 am

      These are stunning and I totally recognize your little tea obsession! Bookmarking this recipe, because I need to make these asap. Thanks again for the delicious inspiration. Hope you're doing well! xoxo

      Reply
      • Alanna says

        January 28, 2015 at 1:11 pm

        Aw, glad I'm not alone Denise! xoxo

        Reply
    20. Kiran @ KiranTarun.com says

      January 27, 2015 at 4:29 pm

      Tea with these delectable and unique financiers! Yum :)

      Reply
      • Alanna says

        January 28, 2015 at 1:10 pm

        Thanks, Kiran!

        Reply
    21. cavoletto says

      January 30, 2015 at 1:18 am

      Oh, wow! These are truly beautiful and most of all, I'm so amazed by the creativity and inspiration in this!! Congrats, really, for this beautiful intuition! :)

      Reply
    22. Windy says

      February 01, 2015 at 4:08 am

      I made these yesterday. So delicious! Thanks Chef Alanna!

      Reply
    23. Valérie I♥Cakes says

      February 07, 2015 at 12:23 pm

      Je bosse dans un restaurant et j'imagine la tête des clients qui verraient arriver un dessert composé entre autres de ces financiers, je suis sûre qu'ils seraient étonnés car peu connaissent le sésame noir. Je vais ptet tenter ! En plus, petite parenthèse, j'ai une copine pâtissière actuellement en Angleterre qui postule pour venir bosser sur Londres, c'est une ville géniale je comprends que ça vous donne envie de partir bosser en Angleterre ;-)

      Reply
      • Valérie I♥Cakes says

        February 07, 2015 at 12:26 pm

        Sorry I mixed up your blog with another one, I was juste saying that I work in a restaurant here in France and that many customers would be surprise to see black sesame cakes because it's not a common ingredient here.

        Reply
      • Alanna says

        February 12, 2015 at 7:51 am

        No worries - I loved reading the French note. :)

        Reply
    24. Simona says

      March 01, 2015 at 9:26 am

      The cookies look delicious. Beautiful pictures!

      Reply

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This recipe starts with my flaky gluten-free pie crust and a mess of sauteed veggies. For the filling, just blend #hodoeggscramble with plant milk, corn starch, a bit of maple sugar, and baking powder. The sugar balances the flavor, and a pinch of baking powder gives it a bit of fluff. 
 
Whip one up for a satisfying brunch dish everyone can enjoy! Get the recipe @hodofoods. 
 
#quiche #veganquiche #glutenfreebrunch #plantbasedlife #veganbombs #dairyfreerecipes #veganfoodvideos #veganrecipeshare #hodofoods #hodoyearofyum

https://www.hodofoods.com/recipes/creamy-vegan-quiche
    GF DF Lemon Almond Olive Oil Cake ✨ Gluten and GF DF Lemon Almond Olive Oil Cake ✨

Gluten and dairy-laden cakes *wish* they could be as moist and tender as this cake, which gets loads of flavor from fruity olive oil and a meltingly tender crumb from nubby almond flour. 

Nibble slices plain with a cup of tea, or dress up wedges with sugared strawberries and a dollop of whipped cream or coconut cream. 

The cake can be made up to a few days ahead; it just gets better and better as it sits. Feel free to try this cake with other citrus zest and juice, such as Meyer lemon, tangerine, or blood orange.

🎥 by @nadia.creativity & @rdaphoto 💞

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/gluten-free-olive-oil-cake-lemon-almond-flour-dairy-free/

#oliveoilcake #glutenfreecake #almondflour #almondflourrecipes #lemoncake #citrusseason
    Weekend #brunch vibes ➡️ flaky GF quiche with Weekend #brunch vibes ➡️ flaky GF quiche with spinach, leeks & Gruyere ✨

This recipe starts with my flaky gluten-free pie crust filled with savory custard, sautéed leaks, spinach, and lots of delicious melty cheese. 

Swipe to see how it’s made it! 

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/gluten-free-quiche/

#brunchideas #quiche #gruyere #glutenfreequiche #glutenfreebaking

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