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    Home / Desserts / Crisps & Cobblers

    Blueberry Plum Cobbler with Corn Flour Biscuits {gluten-free}

    Published Aug 30, 2016

    Jump to Recipe Print Recipe

    Blueberries and plums canoodle beneath tender gluten-free biscuits laced with the sunny taste of corn flour in this late-summer cobbler. 

    delicious Gluten-Free Blueberry Plum Cobbler with Corn Flour Biscuits

    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.

    This cobbler recipe holds an extra special place in my heart not only because it is a delicious, sweet-tart, late-summer treat, but also because it represented a sort of turning point in the book making process.

    Pre-book, cobbler was one of my biggest nemeses in baking, both with and without alternative flours, and I would take a crisp over a cobbler any day. But I was hell-bent on having a cobbler join the crisps and pandowdies in my Rustic Fruit Desserts chapter, so I cranked out cobbler after cobbler hoping to hit upon the magic formula of light, craggy biscuit that stayed crisp on top and moist in the middle.

    pot of fruit

    One cobbler resembled tight brown meatballs atop a sea of peaches. Another had tough, dry biscuits that were pasty and undercooked in the middle. A recipe I found online baked up looking like turd-topped fruit. My manuscript was due in a few short weeks, which I needed to spend tying up loose ends, not making (literally) crappy cobbler!

    I was close to giving up when a recipe tester came to the rescue. A longtime blog reader, Caterina had sent me a five paragraph-long email after I'd put out a call for recipe testers, fleshing out a three-pronged argument on why I should pick her. I thought, "This chick's going to be SUPER annoying," but I wasn't about to turn down a pair of helping hands.

    top down shot of Gluten-Free Blueberry Plum Cobbler with Corn Flour Biscuits

    Instead, Caterina was my savior. She hunkered down in the trenches with me during crunch time, testing recipes, giving detailed feedback, supporting my worries with kind words at all times of day. This total stranger gave hours, days, weeks of her time helping me out for no reason other than being a kind (Canadian) soul.

    When I came crying to Caterina for cobbler help, she sent back what seemed like an odd recipe. Inspired by a formula from Gourmet that boasted nearly 500 positive reviews, she heated the liquid before adding it to the biscuits. Instead of the hot water called for in the original recipe, she chose equal parts yogurt and cream. She swore up and down that she'd hit upon cobbler perfection.

    scooping Gluten-Free Blueberry Plum Cobbler with Corn Flour Biscuits

    But I was a dork. I was short on time and skeptical of her crazy, hot biscuit ways. The cardinal rule of biscuit-making is that you must keep the butter cold cold cold at all costs. Heating the liquid seemed insane. I told Caterina as much, but she kept insisting. So I tried making the biscuits with hot milk, and she was right: they baked up craggy and light. Still not perfect, though. Caterina urged again, "Try the yogurt and cream mixture, its perfect!!!" So I finally did.

    Like me, Caterina obsesses over dessert while exercising. "Today at the gym I was creating a blueberry cobbler recipe in my head with creme fraiche scones," she wrote. So I threw blueberries together with some plums I had lying around. I needed to use corn flour in another recipe, so I added it into the biscuits since I like it with both plums and berries. I stirred up Caterina's biscuit formula, hot dairy and all, put it in the oven, and crossed my fingers and toes.

    This cobbler was so good, I practically cried. The fruit was barely sweet, almost bracing – a huge relief as my tastebuds were so saturated with sweetness at this point, I could hardly stomach dessert anymore. Craggy, golden biscuits sang with the warm, grassy flavor of corn flour. The hot, acidic dairy went to work on the baking powder in the biscuit dough, giving it an instant lift that left them airy and light. The cream gave them meltingly tender middles and a rich complexity.

    2 bowls of Gluten-Free Blueberry Plum Cobbler with Corn Flour Biscuits

    I made this cobbler just before heading out of town to tag along with Jay to Ashland, Oregon where he was performing and I would spend the entire time holed up in our hotel typing away. I ate this cobbler cold, topped with plain yogurt, the thick indigo compote juicy against nubby biscuits and tart yogurt. At that moment in time, it was my favorite dessert in the entire book. More so than Chocolate Bergamot Truffle Tart with Olive Oil and Flaky Salt. More so than Stone Fruit and Marzipan Crumble. More so even than Chocolate Zucchini Cake with Matcha Cream Cheese Frosting. I was so thrilled with this cobbler formula that I added two more cobblers to the book – one version with strawberries, rhubarb, and ginger amaranth biscuits, and an early fall version with peaches, cinnamon, teff flour, and whiskey.

    Now instead of filling me with loathsome venom as it once did, cobbler fills my heart (and my mouth) with warmth and love. It reminds me of the camaraderie I found in the unlikeliest of places during an otherwise lonely project, and of all the helpful hands that went into making Alternative Baker.

    bowl of Gluten-Free Blueberry Plum Cobbler with Corn Flour Biscuits

    This cobbler has a high fruit-to-biscuit ratio, which Caterina and I both love. You can trade the plums for ripe peaches or nectarines and the blueberries for raspberries, blackberries, or huckleberries. If you want to get your hands on a copy of Alternative Baker, it can be preordered anywhere books are sold (links to the usual places and more info here).

    More Cobbler Recipes:

    • Gluten Free Apple Cobbler with Maple & Rhubarb
    • Southern-Style Peach Cobbler with Maple Sugar, Bourbon + Brown Butter {Gluten-Free}
    • Strawberry Rhubarb Bourbon Cobbler with Ginger Oat Scones
    • Gluten Free Blueberry Cobbler with Lavender & Oat Biscuits

    *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 blueberry plum cobbler recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    Gluten-Free Blueberry Plum Cobbler with Corn Flour Biscuits
    5 from 3 votes

    Gluten-Free Blueberry Plum Cobbler with Corn Flour Biscuits {gluten-free}

    Print Recipe Pin Recipe
    Blueberries and plums canoodle beneath tender gluten-free biscuits laced with the sunny taste of corn flour in this late-summer cobbler. 
    Alanna Taylor-Tobin
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Total: 1 hour
    Servings: 6 servings

    Ingredients

    Filling:

    • 1 1/4 lb plums or pluots (580 g) (about 8 medium, or 41⁄2 cups sliced)
    • 9 oz fresh blueberries (255 g) (2 cups)
    • 1/3 cup organic granulated cane sugar (70 g)
    • 1 tbsp cornstarch (7 g)
    • 1/8 tsp fine sea salt

    Biscuits:

    • 1/3 cup sweet white rice flour (50 g)
    • 1/3 cup corn flour (40 g)
    • 1/3 cup GF oat flour (35 g)
    • 2 tbsp organic granulated cane sugar, plus 2 tsp (8 g) for sprinkling the biscuits (25 g)
    • 1 tsp baking powder 1⁄4 tsp fine sea salt
    • 4 tbsp cold, unsalted butter, in 1⁄4" (6 mm) dice (56 g)
    • 1/4 cup plain, whole-milk yogurt (60 ml)
    • 3 tbsp heavy cream, plus 1 tbsp (15 ml) for brushing the biscuits (45 ml)
    • vanilla ice cream or lightly sweetened whipped cream, for serving

    Instructions

    • Position a rack in the center of the oven and preheat to 425ºF (220ºC).
    • To make the filling, halve the plums (or if they cling to the pit, cut them off of the pit) and cut them into 1⁄2-inch (1.3-cm) wedges. Rinse the blueberries and drain well. Combine the sliced plums, blueberries, sugar, cornstarch and salt in a large bowl, and toss to combine. Scrape the fruit and any juices into a 9-inch (23-cm) square or 10-inch (25-cm) round baking dish or the equivalent, and place the dish on a rimmed baking sheet to catch any drips. Place in the oven and bake for 20 minutes, until the juices bubble thickly.
    • While the filling bakes, make the biscuits. In a large bowl, combine the sweet rice, corn and oat flours with the 2 tablespoons (25 g) sugar, baking powder and salt. Add the butter, and rub with your fingertips or cut in with a pastry blender until the butter is somewhat worked in with lots of little pea-sized butter bits. Chill this mixture until needed, about 10 minutes.
    • When the fruit is nearly done, combine the yogurt and 3 tablespoons (45 ml) cream in a small saucepan. Place over a medium flame and heat, stirring frequently, until the mixture is hot and steamy, 1–2 minutes (don’t let it boil or it might separate). Quickly but gently stir the hot dairy into the butter/flour mixture, stirring just until combined, evenly moistened and no floury bits remain; do not overstir. Remove the fruit from the oven, give it a gentle stir to redistribute, then use a tablespoon to drop the batter onto the fruit, creating 10–12 rough mounds. Immediately dab and brush the tops with the remaining 1 tablespoon (15 ml) cream and sprinkle with the remaining 2 teaspoons (8 g) sugar.
    • Bake the cobbler until the biscuits are golden on top and the fruit is bubbling thickly, 18–25 more minutes. Let the cobbler cool for at least 10 minutes to allow the fruit to thicken up and the biscuits to finish baking from residual heat. Scoop into bowls and serve warm, topped with scoops of vanilla ice cream, or at room temperature with whipped cream. The cobbler is best within a few hours of baking, but leftovers can be refrigerated airtight for up to 2 days. Reheat before serving.

    Notes

    This recipe comes directly from my cookbook Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours.
    This cobbler carries the sunny flavor of corn flour in light, buttery biscuits perched atop indigo blueberry-plum compote. Adding hot yogurt and cream to the biscuit dough may seem like an odd instruction, but it’s the key to fluffy biscuits that bake up light, craggy and full of flavor. The biscuits taste like very moist, tender cornbread, the perfect foil for tart-sweet summer fruit.
    I especially like this cobbler at room temperature with a scoop of yogurt or whipped cream.
    Feel free to trade the plums for peaches, or the blueberries for black- or raspberries; all are lovely with stone fruit and corn.
    Be sure to use fine, pale yellow corn flour in the biscuits rather than cornmeal or cornstarch.
    Nutritional values are based on one of six servings.

    Nutrition

    Calories: 317kcalCarbohydrates: 53gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 32mgSodium: 60mgPotassium: 313mgFiber: 3gSugar: 29gVitamin A: 705IUVitamin C: 13.1mgCalcium: 67mgIron: 0.7mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

     

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Deanne says

      August 30, 2016 at 7:29 am

      What a beautiful book launch video. I've been so excited for this book since I tested a few recipes for you sometime last year and I can't wait to get my hands on a copy. Congratulations on a job well done!

      Reply
      • Alanna says

        September 03, 2016 at 10:26 am

        Thank you so much for the testing help and kind words, Deanne! I can't wait for you to see it.

        Reply
      • Elizabeth Suti says

        September 11, 2016 at 6:59 pm

        Congratulations on your beautiful book! Love the video and look forward to making that cobbler! Elizabeth

        Reply
        • Alanna says

          September 11, 2016 at 8:34 pm

          Awww, thanks Elizabeth!!! <3 Hope to see you again soon. :)

          Reply
    2. Lili @ Travelling oven says

      August 30, 2016 at 8:03 am

      Oh this beautiful trailer (and this cobbler, yum!) makes me even more excited about getting your cookbook dear Alanna! Love, love! :-)

      Reply
      • Alanna says

        September 03, 2016 at 10:26 am

        Aw, thank you Lili!

        Reply
    3. valentina | sweet kabocha says

      August 30, 2016 at 8:15 am

      The video is so beautiful and this cobbler look totally delicious!!! <3

      Reply
      • Alanna says

        September 03, 2016 at 10:27 am

        Thanks Valentina! <3

        Reply
    4. Katrina says

      August 30, 2016 at 9:54 am

      Really loving those cornflour biscuits! This looks awesome!

      Reply
      • Alanna says

        September 03, 2016 at 10:28 am

        Thanks Katrina!

        Reply
    5. Kimberly Christie says

      August 30, 2016 at 10:32 am

      LOVE LOVE LOVE!!! the book trailer … crazy Fun and insanely Delish looking!

      Reply
      • Alanna says

        September 03, 2016 at 10:28 am

        Aw, thanks Kimberly! We had crazy fun making it. :)

        Reply
    6. Ann says

      August 30, 2016 at 10:36 am

      I love the trailer!! I also prefer crisps but you have me wondering with this cobbler. :) Congratulations!

      Reply
      • Alanna says

        September 03, 2016 at 10:29 am

        Thanks, Ann! Let me know if you try it / veganize it! :)

        Reply
    7. Caterina says

      August 30, 2016 at 12:53 pm

      You are the baking queen Alanna, and I'm so glad that my nagging got you to set aside all those hard learned baking rules that this cobbler laughs at in all its delicious glory! I loved every minute of the recipe testing craziness and I'm infinitely thankful for the connection it birthed. Congrats x million on your masterpiece! Xoxoxoxo

      Reply
      • Alanna says

        September 03, 2016 at 10:33 am

        Girl, you and me both! Thanks for coming along on this crazy ride. I owe you big time. Cobblers for life! <3

        Reply
    8. sophie says

      August 30, 2016 at 9:42 pm

      Love the trailer, it looks so fun and delicious. Love the music too.

      Reply
      • Alanna says

        September 03, 2016 at 10:33 am

        Thanks Sophie! <3

        Reply
    9. Jessica Potter says

      August 31, 2016 at 9:33 am

      This trailer is so adorable as are you! I'm thrilled to get my copy of your book soon. The trailer made my mouth water. Yum!

      Love, Jessie

      Reply
      • Alanna says

        September 03, 2016 at 10:44 am

        Aw, thank you !! <3

        Reply
    10. Christine // my natural kitchen says

      August 31, 2016 at 9:47 am

      I love your book trailer! So adorable, and SO full of the most perfect-looking treats. I am beyond excited to receive my copy and begin baking -- already, the sponge cake recipe I tested is a favourite of my friend's, and I'm sure there are many more favourites waiting in the book. That amaranth ginger version of this cobbler has my interest too -- soooo soon! xoxo

      Reply
      • Alanna says

        September 03, 2016 at 10:45 am

        Thank you so much for the testing help Christine! I can't wait to hear how you like the book and that cobbler. :)

        Reply
    11. Brooke @ Chocolate + Marrow says

      August 31, 2016 at 10:31 am

      That is just the sweetest story! (And I would've been skeptical too about the heating of the biscuit liquids. But it sounds like it worked, which is awesome!) So many congrats on the book, lady! Looks like it's going to be a hit!!

      Reply
      • Alanna says

        September 03, 2016 at 10:46 am

        Hehe, thank you so much Brooke! I'm glad I'm not the only baking skeptic out there. :)

        Reply
    12. Laura (A Beautiful Plate) says

      August 31, 2016 at 11:36 am

      This is such a lovely post and I love the video so, so much! Such a wonderful story about your friend Caterina and how she helped you problem solve throughout the arduous recipe testing process!!! xo

      Reply
      • Alanna says

        September 03, 2016 at 10:50 am

        Thanks so much for reading and watching Laura! <3

        Reply
    13. Brenda @ a farmgirl's dabbles says

      August 31, 2016 at 1:32 pm

      Everything about this is super lovely...the trailer, the cobbler, all the beautiful photos and videos. Everything. Congrats!

      Reply
      • Alanna says

        September 03, 2016 at 10:51 am

        Aw, thank you SO MUCH Brenda!

        Reply
    14. gerry @ foodness gracious says

      August 31, 2016 at 4:42 pm

      How on earth do you know the word "Canoodle" lol! I haven't used that word in forever :) Great cobbler btw!

      Reply
      • Alanna says

        September 03, 2016 at 10:51 am

        Haha, best word ever?! Thanks Gerry. :)

        Reply
    15. Taylor @ Food Faith Fitness says

      August 31, 2016 at 5:10 pm

      One. I love that you said canoodle. SUCH A GOOD WORD.
      And this cobbler? I want to eat it...for breakfast.

      Reply
      • Alanna says

        September 01, 2016 at 9:40 am

        Ha! And that is highly recommended! ;)

        Reply
    16. Matt says

      September 01, 2016 at 11:50 am

      So beautiful! Can't wait to get my hands on your book.

      Reply
      • Alanna says

        September 03, 2016 at 10:52 am

        Thanks Matt! Can't wait to hear what you think. :)

        Reply
    17. Jennifer Farley says

      September 01, 2016 at 5:08 pm

      #TrailerGoals. Also, I love that you used canoodle in a recipe description. And, I want to eat this. Finally, you're awesome and I can't wait for the book.

      Reply
      • Alanna says

        September 03, 2016 at 10:52 am

        Haha, thanks Jen. :) You're awesome and I can't wait for YOUR book!

        Reply
    18. Lori Rice says

      September 02, 2016 at 7:23 am

      This video is the BEST! Love it and I can't wait to see the book!

      Reply
      • Alanna says

        September 03, 2016 at 10:53 am

        Aw, thank you Lori! <3

        Reply
    19. Stephan Tobin says

      September 04, 2016 at 10:40 am

      This video, with the music, your pretty face and the excellent videos brought tears of joy to my eyes. I'm proud of you and touched by your accomplishments. I'm looking forward to receiving the book!
      Love,
      Dad

      Reply
    20. Stephan Tobin says

      September 04, 2016 at 11:31 am

      By the way, who did the music? It's perfect for the video.

      Reply
    21. jenny lomas says

      September 04, 2016 at 1:11 pm

      That looks so yum! you can't get GF oats here in NZ, am wondering what you would suggest as a GF alternative? Many thanks!

      Reply
      • Alanna says

        September 05, 2016 at 12:54 pm

        Oh that's too bad! I would probably try either sorghum flour or a GF AP blend in place of the oat flour. Oat flour is a bit unique for its soft, starchy texture and protein content, so the biscuits may be less pillowy without it. Let me know how it goes!

        Reply
    22. [email protected] postcards says

      September 05, 2016 at 1:42 am

      I have my hands on your recipes and now want to make this as well, ASAP :) What would be the best way to substitute white rice flour? How a bout barley flour, what do you think? Thank you!

      Reply
    23. Sarah @ Snixy Kitchen says

      September 06, 2016 at 12:12 pm

      You have now idea how happy this makes me!! And I swear I must not have been paying close enough attention because I didn't even realize you heated the cream and butter!

      Reply
    24. Tessa | Salted Plains says

      September 07, 2016 at 4:38 pm

      This story made me smile and laugh out loud. So awesome! :) Can't wait to pour through those beautiful pages! And seriously, that trailer is the best! <3

      Reply
    25. Didina Gnagnide Angorinie says

      October 04, 2016 at 3:00 pm

      Hello, I love your work with various flours, please keep going! Forgive me for my ignorance but, can these cobbler biscuits be eaten as savoury Southern biscuits? And what can the sweet rice flour be replaced with? I can't get it certified gluten-free in my country for now.
      Lots of buckwheat, Didi

      Reply
      • Didina Gnagnide Angorinie says

        October 04, 2016 at 3:02 pm

        Also, a substitute for oat flour? Sorry again.

        Reply
        • Alanna says

          October 05, 2016 at 5:15 pm

          You could try a GF AP blend in its place, or maybe sorghum flour, though the texture will likely be different. Substitute by weight if you can!

          Reply
      • Alanna says

        October 05, 2016 at 5:17 pm

        Good question - I haven't tried baking these as plain drop biscuits, but it's possible they would work! I would try a GF AP blend in place of the sweet rice flour, such as Bob's Red Mill 1 to 1. :)

        Reply
    26. Didina Gnagnide Angorinie says

      January 01, 2017 at 1:59 pm

      I tried them on their own today, the batch was very small for a full-course dinner and I didn't have oat flour so I used more corn in its place (so they probably came out a bit more frail), but they were very addictive and shortbready. Have you ever tried using only yogurt? Cream is not something I have on hand everyday so I probably will. Anyway I would triple the batch and use them as savory biscuits with a little more salt, I want to see what happens if I cut them with a glass (not dropped) like most biscuits. ~ Didi

      Reply
    27. Julia says

      September 06, 2020 at 3:24 pm

      I made this recipe last weekend (the perfect time of year for juicy juicy plums and blueberries!) and it was a stunning success. My mother, who wiggles her eyebrows every time I bring over a "gluten free" dessert was nothing but compliments about how perfect this dessert was and what a welcome and unexpected addition the corn flour was. We served it with some vanilla bean ice cream and it was a perfect addition. Hip hip hooray! Thank you for this beautiful summer dessert.

      Reply
      • Alanna says

        September 11, 2020 at 12:56 pm

        Aw I'm so glad this was a hit even with the skeptics - that totally makes my day! Gluten-free conversion therapy, lol! Thanks so much for the sweet note, I really appreciate it.

        Reply
    28. Halle says

      September 12, 2021 at 3:34 pm

      I'm not much of a baker, much less a GF baker. I kept looking at this recipe and deciding it was too hard. Finally on this quiet, cloudy Sunday, just as the Italian plums from a neighbor were getting mushy, I made it. I doubled the dough and didn't have enough plums, so added frozen blueberries and frozen raspberries. I didn't have cornstarch, used some of the rice flour and some cinnamon. I had to redo the yogurt and half and half (no heavy cream) because I boiled the first batch. I used coconut sugar. And so on. And in spite of everything, it turned out to be the best GF dessert I've ever made. Maybe just the best one ever. Thank you so much!

      Reply
      • Alanna says

        September 13, 2021 at 9:09 am

        Awww that's wonderful! I'm so glad the recipe turned out well, especially with all those changes, which sound delicious!

        Reply
    29. Halle says

      September 12, 2021 at 3:39 pm

      Oh! I also used vegan butter, that I didn't measure. Lol.

      Reply
      • Alanna says

        September 13, 2021 at 9:09 am

        Haha amazing!

        Reply
    30. Karen Axon says

      September 16, 2021 at 10:59 am

      I made a plum raspberry cobbler based on your recipe and followed your directions for the corn flour biscuits. Besides gf I made it dairy and sugar free as well. I didn't have oat flour so I blended gf oats. I used Earth Balance, monk fruit and coconut Kite Hill yogurt (used it to substitute the heavy cream as well). It turned out delicious and beautiful. I wish I could share a picture. Thank you so much for sharing this recipe!

      Reply
      • Alanna says

        September 18, 2021 at 6:13 pm

        Hi Karen, I'm so glad those substitutions worked out so well - that all sounds delicious! I'd love to see a picture too! Feel free to email me: [email protected]. :)

        Reply

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    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

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    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

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Stay dry out there, friends! 

#lemonlove #glutenfreebaking #f52farmstand #citrus #citrusseason #tarts 

https://bojongourmet.com/gluten-free-lemon-tart-almond-flour-crust/
    Creamy, vegan quiche made with @Hodofoods All-Day Creamy, vegan quiche made with @Hodofoods All-Day Egg Scramble for a vibrant filling loaded with eggy, cheesy vibes! 🌈✨
 
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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