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Drinks

Basil Plum Pimm's Cup
Raspberry, Lillet + Lemon Verbena Popsicles
Yellow Chartreuse Cocktail with Bourbon & Ginger {Honey & Hearth}
Verdant Lady {Green Chartreuse Cocktail with Gin & Mint}
Vanilla Rooibos Peach Ice Cream Floats {vegan} + Minneapolis
Tonic Water
Sweet Cherry Manhattans
Sparkling Whiskey Gingerade
Rosemary Peach Maple Leaf Cocktail
Pink Grapefruit Vieux Mot
An Ode to Orgeat: Classic Mai Tai, Japanese Cocktail + Orgeat Chantilly {with an Almond Peach Buckle}d
One for the Money Cocktail {Cocchi Americano, St. Germain, Prosecco, Lemon, and Cardamom-Saffron Tincture}
Mumbai Mules {with Coriander, Cumin and Saffron}
Mint Julep Matcha Cocktails
Matcha Affogato
Mango Coco Agua Fresca with Ginger and Rum
Lychee + Rose Boba with Pistachio Jelly {A collaboration}
Indian Summer Blues (with Cardamom, Rose and Gin)
Homemade Irish Cream Liqueur
Hibiscus Berry Smoothie Bowls {gluten-free, vegan}
Mint and Celery Soda
Fresh Mint Hot Cocoa with Matcha Marshmallows
Creamy Cashew Gingersnap Lattes {vegan}
Berry, Plum, and Rose Sangría

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Welcome

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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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! →

Fresh from the blog

Gluten-Free Stone Fruit & Honey Galette

Gluten-Free Bittersweet Chocolate Brownies

Paleo Apple Crisp with Almond Flour Crumble (vegan option)

Pillowy Vanilla Coconut Flour Cake

Spiced Cocoa Polvorones {Gluten-Free}

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Fall is officially here and with it, all the apple

Fall is officially here and with it, all the apples! Whether you're celebrating Rosh Hashanah (aka Jewish New Year), the shifting of seasons, or both, you're going to love this GF apple galette.

This galette may look fancy but it's sneakily simpler than pie. It's made with maple walnut frangipane and thinly sliced apples all tucked into a crispy GF buckwheat pie crust. Lots of good earthy, sweet-tart flavors and crispy / gooey texture. I like to top slices with a dollop of creme fraiche and an extra maple drizzle.

Recipe linked @the_bojon_gourmet (just tap the link, then tap this photo).

L'Shanah Tovah and happy fall!

https://bojongourmet.com/buckwheat-apple-galette-with-maple-walnut-frangipane-gluten-free-refined-sugar-free/

#roshhashana #applegalette #glutenfreebaking #buckwheatflour

TBG is 13 today. Which makes today my blog mitzvah

It's hard to believe that my cookbook Alternative

This is the easiest chocolate pudding that inspire

This is the easiest chocolate pudding that inspired the chocolate pie I shared yesterday!

Made in a blender with just a few pantry ingredients, then chilled until softly scoopable.

It’s plant-based and paleo-friendly. And it’s made with tahini for all my tahini lovers out there. (Though you can swap any nut or seed butter you prefer).

Recipe linked @the_bojon_gourmet ✨

https://bojongourmet.com/paleo-chocolate-pudding-vegan/

#tahini #chocolatetahini #chocolatelover🍫

Once again our late summer heatwave is bake-blocki

Once again our late summer heatwave is bake-blocking me. So I’m sharing this no-cook chocolate pie in a GF graham cracker crust. Extra credit if you make my homemade teff flour grahams first (but not in this weather!)

While traditional chocolate pies use a cooked stovetop custard thickened with cornstarch, this version is made in a blender. Nut or seed butter gives it creamy body while coconut oil thickens and sets the filling as it chills. It can be made ahead and keeps like a dream.

Recipe linked @the_bojon_gourmet - tap the link in my bio, then tap this matching photo.

Stay cool out there! 😎

https://bojongourmet.com/vegan-chocolate-pie-gluten-free/

#glutenfreepie #veganpie #chocolatelovers #chocolatepie

Next up for #figseason: GF fig galettes! These sa

Next up for #figseason: GF fig galettes!

These savory-sweet treats are loaded with caramelized onions, goat cheese, and za'atar, a traditional Middle Eastern spice blend of sumac, sesame, and thyme.

Top with fresh fig slices (or rehydrated dried figs), wrap in flaky pastry (shown here with my paleo almond flour pie crust), and bake! Drizzle with honey for a tasty appetizer, snack, or light meal.

Recipe linked @the_bojon_gourmet ✨

https://bojongourmet.com/fig-galettes-goat-cheese-honey/

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