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    Home / Main Courses / Entrees

    Cheesy Baked Pasta with Chard {gluten-free}

    Published Jan 28, 2016

    Jump to Recipe Print Recipe

    Chard leaves and stems lighten up this twist on the classic baked ziti made with gluten-free pasta, ricotta, and a thick tomato puree. 

    deliciously cheesy baked chard rigatoni {gluten-free}

    My niece Cierra is one of my favorite people on the planet. She's funny, smart, talented beyond belief, with infectious warmth and generosity. She's got the voice of a Broadway star and the dance moves to match. She's currently in her second year of studying musical theater at a conservatory in Manhattan.

    pasta in bowl

    Cierra was in town for the holidays. Since mine were spent with my nose buried in my manuscript, we only got a day together before she heads back across the country tomorrow morning. We met for lunch in the Marina at Seed + Salt for vegan burgers wrapped in collard greens, a mock-tuna salad plate, matcha lattes, and grain-free cookies and brownies for dessert. We went shopping and ran some errands, then headed back to my 'hood for yoga. Dinner was this pasta with salad and kombucha, and I baked some cookies for dessert - a variation of a recipe that's in the book which I'm SO excited for you to try. Cierra swore they were the best cookies she's ever tasted. Then we watched cat vidoes.

    ingredients on table

    And yet the day wasn't nearly long enough. Saying goodbye was hard.

    chard on board

    diced veg on board

    diced veg in pot

    Cierra's technically young enough to be my daughter; our age difference is close to Lorelai and Rory's. I don't have many maternal urges (except when it comes to this guy) but with Cierra I get that protective, worried-mom thing. I just want to shower her with gifts, and force-feed her pasta and cookies, and hold her tight so she never leaves and we can hang out forever.

    cheesy baked chard rigatoni {gluten-free} pre baking

    At dinner, we talked about her kitchen in their New York apartment. Like me, Cierra loves good food and came from a family with a foodie dad and a mom who's passionate about health and wellness. Her days are filled with dance, singing, and acting classes and she's so busy that she struggles to eat healthfully on a college student's budget. But she loves to cook when she's got the time, and we both wished we'd gotten to spend more days together doing just that.

    cheesy baked chard rigatoni {gluten-free} on table

    After she left on Monday night, I began thinking of bits of kitchen wisdom I'd like to share with her, so I noted them down here.

    spoonful of cheesy baked chard rigatoni {gluten-free}

    • Always have two kinds of salt in your kitchen: a fine sea or kosher salt for baking and cooking, and a coarse flaky salt for finishing anything, from salads to chocolate chip cookies, to make you feel instantly fancy. Keep them in a jar rather than a shaker so you can grab salt with your fingers or a measuring spoon.
    • Invest in a decent pepper mill and grind it over your food when serving; it will add a spicy, floral top-note to any dish.
    • Cheese should be wrapped in parchment and kept in an airtight glass container rather than suffocated in plastic. This lets the cheese breathe and keeps it fresh longer.
    • Buy a roll of parchment paper - it's the best thing ever. Actually, scratch that - pre-cut parchment sheets are the best thing ever.
    • Don't buy teflon anything. It's not good for you, it doesn't prevent sticking, and it will get scratched and, if you're like I was in college, you will eat rice flecked with flakes of black teflon and spend the rest of your days worrying that they gave you cancer.
    • Plastic is scary stuff. Try to avoid having it touch your food at any stage of the game.
    • When you're cooking a recipe that calls for cheese, prepare the cheese last lest you "snack" on all of it before it makes it into the dish. (Guilty.)
    • Yes, chard stems are edible, but you have to cook the crap out of them first.
    • When you cook pasta, the water should be "salty, like the mediterranean sea." This will make your noodles more flavorful from the get go.
    • Beware of the latest fad diet or superfood; what's considered healthy today may be thought of differently tomorrow. Everything in moderation is proven time after time to be the answer to what is truly healthy.
    • Get a good, sharp chef's knife and know how to use it. (Tuck those fingertips!)
    • When cutting round vegetables like onions, try to get a flat edge as soon as you can. This will make cutting safer.
    • Salt things at the beginning of the cooking process (except beans and legumes).
    • Make a list of your favorite quick meals and keep it on your fridge or in your phone so you can pick up ingredients when you're passing by a grocer. Here are some of mine: Quesadillas stuffed with sauteed greens. A couple of different smoothies. Green salads topped with protein: beans, feta cheese, smoked fish, chicken breast or hard-boiled eggs all work. Toast topped with melted cheese, sauerkraut, avocado and pesto. When I'm sick, bouillon and a handful of rice boiled until tender and mixed with a spoonful of miso and handful of spinach leaves hits the spot. For healthy snacks, I like apples and sharp cheddar or salted almond butter, and seedy GF crackers with hummus or avocado. And for late-night study snacks, popcorn tossed with olive oil, curry powder, nutritional yeast and garlic powder is the best. And kombucha diluted with fizzy water is the best soda substitute.
    • When you have a few spare hours on the weekend, make a big batch of something hearty that you can eat for a few days, like a pot of soup, a curry, or a baked pasta. They just get better as they hang out in the fridge.

    very cheesy baked chard rigatoni {gluten-free}

    The mother in me wants to ship Cierra back to college with a pan of this pasta, but I'll just have to settle for sharing the recipe and some photos here.

    top down shot of cheesy baked chard rigatoni {gluten-free}

    I've had an insatiable hankering for any type of pasta with good red sauce for the last few months, and this is my current favorite. I've made it at least half a dozen times, working out the kinks as I've gone, and we just crave it more and more. It's pretty classic, but it gets a kick from good oregano and chili flakes (both from Spice Society), and the stems and leaves from two big bunches of chard. It's rather like a lasagne without the fuss of those pesky wide noodles that like to stick together.

    cheesy baked chard rigatoni {gluten-free} on table

    A few key ingredients really make this dish. Start with a good pasta, and cook it until it's still quite firm, firmer than you would want to eat. It gets tossed with hot sauce and baked for 15-20 minutes, absorbing more moisture from the sauce and softening further, so undercooking it in the first stage helps prevent it from falling apart too much. Next, look for tomato puree or passata, or crushed tomatoes, that have been preserved in glass jars rather than cans. I've found that these taste a thousand times more fresh and flavorful than their tinned counterparts. I've listed my favorites down below. And lastly, ricotta, particularly when baked, can either taste watery and metallic or like the dumplings of angels. Always get the best stuff you can find; it should be thick and off-white, dense and creamy with large curds, and you should want to eat it right out of the container. I've linked to my favorites in the recipe below.

    big dish of cheesy baked chard rigatoni {gluten-free}

    half empty dish of cheesy baked chard rigatoni {gluten-free}

    More Pasta Recipes:

    • Nettle Pesto Pasta with Sun-Dried Tomatoes
    • Baked Pumpkin Mac and Cheese with Kale and Cauliflower
    • Pasta alla Carbonara with Kale, Brussels Sprouts, and Bacon
    • Spicy Tomato Chickpea Pasta {gluten-free, vegan option}

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

    cheesy baked chard rigatoni {gluten-free}
    5 from 1 vote

    Cheesy Baked Chard Rigatoni {gluten-free}

    Print Recipe Pin Recipe
    Cheesy, vegetarian, gluten-free baked pasta deliciousness adapted from Smitten Kitchen’s Old-School Baked Ziti. A few good ingredients will make this dish extra-delicious: gluten-free pasta, tomatoes preserved in glass jars rather than cans, and whole-milk ricotta. I’ve linked to my favorites of each below. If you don’t have chard handy, use spinach or another green in its place and skip the business about the stems.
    Alanna Taylor-Tobin
    Prep Time: 30 minutes
    Cook Time: 50 minutes
    Total: 1 hour 20 minutes
    Servings: 8 servings

    Ingredients

    • 2 bunches Swiss chard, any color
    • 2 tablespoons olive oil (30 ml)
    • 1 large yellow onion, diced
    • 3-4 large garlic cloves, peeled and sliced
    • 1 teaspoon dried oregano (or handful basil leaves, chopped)
    • ¼ teaspoon red pepper flakes
    • 1 teaspoon fine sea salt, plus more as needed
    • ½ teaspoon black pepper
    • 32-36 ounces canned or jarred tomato passata, puree, or crushed tomatoes (I like a combination with this this one which is extra thick) (about 4 cups / 1 liter, or a little more)
    • 12 ounces dry gluten-free rigatoni, penne, or other large tubular pasta (I use this) (340 g)
    • 8 ounces grated dry, whole-milk mozzarella (2 cups / 225 g)
    • 2 ounces lightly packed grated parmesan (¾ cup / 55 g)
    • 12-16 ounces best-quality whole-milk ricotta (340 g)

    Instructions

    • Position a rack in upper third of the oven and preheat to 425ºF.
    • Rinse the chard leaves and stems well of any sandy grit. Use a sharp knife to slice the leaves off of the chard stems. Tear the leaves into large pieces and set aside. Slice the stems thinly crosswise, about ¼ - ½-inch thick. If either are still sandy, soak them separately in bowls of cool water, swishing occasionally and letting the sand fall to the bottom, then lift out the leaves / stems and shake dry.
    • Place the oil in a wide, non-reactive skillet large enough to hold all of the sauce and place over medium heat until the oil shimmers. Add the chard stems, onion, garlic, oregano, pepper flakes, salt, and pepper. Cook, stirring occasionally, until the onion is golden and the chard stems are soft, about 15 minutes. Add the passata or crushed tomatoes and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the sauce is quite thick, 15 - 20 minutes, or longer if needed.
    • While the sauce cooks, fill a large pot partway with water and 1 heaping tablespoon salt and bring to a boil. Add the rigatoni and cook, stirring occasionally, until still quite firm, about 2-3 minutes short of al dente. The pasta will cook further when the sauce is added and we don’t want it to get soggy. When the pasta is done, drain it and rinse briefly with cool water to stop the cooking. Drain well and set aside.
    • Put the chard leaves in the now empty pot, add a splash of water, cover the pot, and set over a medium-low flame. Cook until the chard is wilted and bright green, 3-5 minutes, stirring once or twice. Drain the chard, rinse with cool water, and squeeze dry; it will have reduced dramatically in volume. Chop coarsely.
    • In a large bowl, toss together the pasta and sauce. Place half of this mixture in a 9x13-inch pan or other large baking vessel and cover with all of the chard. Dollop with all the ricotta and sprinkle with half of the parmesan and mozzarella. Cover with the remaining pasta and sprinkle with the remaining parmesan, then the mozzarella. (Hint: the more messy pasta ends you leave sticking out all over the place, the more crispy edges you’ll have to eat.)
    • Place in the oven and bake until the sauce is bubbly and the cheese is bronzed, 15-20 minutes. Serve hot, finished with a little extra parmesan and oregano if you like.
    • Leftovers keep well, refrigerated airtight, for up to 5 days. Reheat in a 350ºF oven until hot.

    Notes

    Nutritional values are based on one of eight servings.

    Nutrition

    Calories: 425kcalCarbohydrates: 46gProtein: 20gFat: 19gSaturated Fat: 9gCholesterol: 50mgSodium: 736mgPotassium: 716mgFiber: 4gSugar: 7gVitamin A: 2950IUVitamin C: 22.8mgCalcium: 355mgIron: 3.6mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    More Pasta Recipes:

    • Spicy Tomato Chickpea Pasta {gluten-free, vegan}
    • Vegan Alfredo Sauce with Pasta & Spring Veggies
    • Pasta Alla Carbonara with Brussels Sprouts & Kale
    • Nettle Pesto & Pasta
    • Orzo Pasta Salad with Summer Veggies
    • Pasta Alla Carbonara with Peas
    • Singapore Noodles (curried noodles with veggies & tofu)
    • Panfried Noodles with Veggies & Tofu
    • Vegetarian Gluten-Free Ramen with Miso & Rice Noodles
    • Cold Noodle Salad with Tahini Dressing
    • Vegan Coconut Curry Noodle Soup
    • Vegetarian Minestrone Soup with Shells & Chickpeas
    • Fresh Chickpea Pasta with Mushrooms

    plate of cheesy baked chard rigatoni {gluten-free}

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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.

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    Reader Interactions

    Comments

    1. Heather (Delicious Not Gorgeous) says

      January 28, 2016 at 1:30 am

      baked ziti is so cozy! and this sounds like it has the perfect amount of chard; enough so that it's healthier and you get your greens in, but not so much that it's everywhere (i made a squash and chard lasagna once, and it was a lot healthier tasting than anyone wanted).

      Reply
    2. Janet says

      January 28, 2016 at 5:47 am

      Yes! Yes to loving up the college-age niece. I have one myself and wish I could cook her dinner a lot more often than I get to. And yes to hot cheesy baked pasta, and good ricotta (so easy to make!) and NO TEFLON. Beautiful post!

      Reply
    3. valentina | sweet kabocha says

      January 28, 2016 at 8:07 am

      Uber-yummi!!!!

      Reply
    4. Poshnessary says

      January 28, 2016 at 8:33 am

      Ohh wow delicious. Have to make this for dinner soon

      Kisses from http://poshnessary.com ❤

      Reply
    5. Shanna | Kiss My Bowl says

      January 28, 2016 at 8:41 am

      Mmmm! I've been craving baked pasta like MAD lately. Must be the weather, darn dampness. Great post my friend!

      Reply
    6. Erika says

      January 28, 2016 at 9:12 am

      Omg Alanna this is the sweetest!!! Reading through all those tips made me feel like I had my own cooking goddess version of Lorelei in my life bestowing all her wisdom upon me. Thank you for sharing all of that wonderful advice with all of us!! Cierra is super lucky to have such a hip, awesome aunt like you! And this pasta looks DELICIOUS. I recently received a bag of fancy rigatoni from Eataly and have been saving it for a worthy occasion--I think this pasta bake is it!

      Reply
    7. Jessie P. says

      January 28, 2016 at 9:35 am

      Alanna,

      Thank you for being such a wonderful aunt to Cierra! Considering that she did not get her love of cooking from me, I am grateful for all the support and healthy guidance you have given her around cooking and baking. I love the beautiful and fun connection between you two.

      Let's go visit her in New York!

      Reply
      • Jessie P. says

        January 28, 2016 at 9:41 am

        Oh, and I LOVE the tips, especially about preparing the cheese last so you don't eat it all :-)

        Reply
    8. Sarah @ Snixy Kitchen says

      January 28, 2016 at 10:28 am

      Mmmmm - this was so yummy! I wish I had it for lunch today!

      Reply
      • Alanna says

        January 28, 2016 at 1:14 pm

        Come and get it! ;)

        Reply
    9. Jennifer Farley says

      January 28, 2016 at 12:32 pm

      I love these photos, this recipes, and your tips! I have one to add - parchment sheets are one of my obsessions. You can buy them in packs which are pre-cut to match the size of various baking pans. They are so easy to work with! Cierra is lucky to have you; I wish I'd had more of a cooking role model.

      Reply
      • Alanna says

        January 28, 2016 at 12:58 pm

        Parchment sheets to the rescue! Thanks Jennifer - I updated my list. :) I HATE cutting down rolls of parchment to fit. I've had a huge industrial box of full sheet pieces of parchment that I've been working through for years now (#spoiled) but I'll be turning to those precut sheets next. Thanks a million for the tip!

        Reply
    10. Amy @ Thoroughly Nourished Life says

      January 28, 2016 at 2:19 pm

      Yes, yes, yes to your tips! Especially a good knife, salt and pepper, and quick and easy healthy meals that will keep you going into the wee hours of the morning when you need to cram.
      Also, yes, yes, yes to baked rigatoni! My inner cheese monster wants to leap into this page and eat the whole dish by herself. What a gorgeous, comforting, 'Mum' dish :)

      Reply
    11. Cass says

      January 28, 2016 at 3:04 pm

      Oh, I wish you would be my personal chef!

      Reply
    12. Amanda @ Cookie Named Desire says

      January 28, 2016 at 5:18 pm

      I love the flavors here in this pasta bake. The chard is gorgeous! Cierra is so lucky to have so many good food influences in her life. I would have loved to have someone like you to offer me tips like this in college!

      Reply
    13. cynthia says

      January 29, 2016 at 5:13 am

      I ran here because of that incredible baked rigatoni (my favorite!!!), but oh my gosh, this story captured my heart. I love this so much. You are one amazing aunt. (And also, THIS BAKED RIGATONI.) I love everything about this, Alanna. Thank you for brightening my week!

      Reply
    14. Joshua Hampton says

      January 29, 2016 at 7:28 am

      I envy your having a grown-up niece. My oldest nephew is just about to start kindergarten, and while I adore them to bits, I can't bond with them the way you do with your niece. What an awesome aunt you are. And thanks for this yummy baked rigatoni recipe.

      Reply
    15. Becky Hardin | The Cookie Rookie says

      January 29, 2016 at 4:02 pm

      This is utterly lovely! THAT PICTURE WITH THE STEAM! Omg. I die!

      Reply
    16. Claudia | The Brick Kitchen says

      January 29, 2016 at 9:30 pm

      Alanna, everything about this post is amazing.The tips, as college student moving out into a house that isn't the one I grew up in for the first time next week, are worth their weight in gold (especially your fave quick meals with a list on your phone, and making something hearty on the weekend!) and I will be making this baked rigatoni for SURE this year. Love that it includes your greens right in it! Your photos make me just want to dig right in.

      Reply
    17. Lauren Gaskill | Making Life Sweet says

      February 01, 2016 at 1:26 pm

      Days with loved ones are never long enough! And goodbyes ... I can't handle them most times! I'm glad you got to spend a day with your lovely niece. Those vegan burgers sound delicious! And this rigatoni? Totally going on my meal list for next week. Cheers! :D

      Reply
    18. Gaby Dalkin says

      February 02, 2016 at 1:06 am

      Cat videos and cookies sounds like an ideal night to me. I love all your bits of cooking wisdom, too!

      Reply
    19. Christine says

      February 03, 2016 at 7:12 pm

      All the advice you share here rings so true - I wish I had an aunt like you to pass these things along when I was her age! We went through a phase of making so much pasta with swiss chard, and this post just reminds me of how good a combination that is. Plus, baked rigatoni? It's absolutely perfect for wintery weather. I also looooooove any GG reference, yay! <3

      Reply
    20. Karimeh says

      February 10, 2016 at 5:46 am

      Hi Alana,
      I made this last night, and like all of your recipes I have made (many!) , it was delicious. Unfortunately, my fiancé (who normally does clean-up if I've cooked at night and want to sleep) covered it but forgot to put it in the fridge. I've concluded it must be tossed due to the tomatoes and ricotta, but the internet (at least a quick search) was pretty vague and contradictory on this. The list you made for Cierra was super useful, and I want to suggest that in a future post you might cover common food safety in a similar format for myself and other newer cooks who read your blog regularly--and maybe a fresher for more experienced cooks!

      Reply
      • Alanna says

        February 10, 2016 at 6:50 am

        Oh nooooooooo! That's awful! You're right, safer to toss it than to risk getting sick - food poisoning is absolutely the worst. If it were me, I would eat it, but I'd be sure to get portions really hot (higher than 170ºF for at least 30 seconds) to kill any bacteria that might be hanging about. The initial bake killed anything that might have been in there, and covering the dish would have prevented bacteria from dropping in from the air. Reheating it past the danger zone would make it even safer. But if you're nervous, of course throw it out - better safe than sorry!

        I LOVE the idea of covering some basic food safety tips - thanks for that suggestion!

        Reply
    21. Gillian Sutton says

      February 18, 2016 at 7:15 am

      I've never been a big macaroni & cheese fan, but that does look delicious. I'll give it a try and report back :)
      P.S. Great imagery!

      Reply
    22. Jessica says

      February 27, 2016 at 4:25 pm

      Ooooh something new to do with that blasted chard I get week after week! And isn't bellweather ricotta the most delicious thing???
      xo

      Reply
      • Alanna says

        February 27, 2016 at 9:06 pm

        Seriously! I could live on that stuff. I think you're gonna love this, Jessica!! <3 <3 <3

        Reply
    23. Claudia says

      December 11, 2017 at 10:29 am

      I made this for dinner tonight, and I am still drooling. I have never seen any of my kids shovel food into their mouths as quickly as they did with this. WOW! I do have to admit one thing: Not only was I short on time, but Chard is even harder to come by than Kale where I live here in Germany. So I ended up removing the Kale Stems, and finely chopping the leaves. I tossed them with the freshly drained Pasta and Sauce, which slightly wilted them. Then I proceeded with the layering instructions of your recipe, and the outcome truly is beyond words. This will be on regular rotation here for sure.

      Reply
      • Alanna says

        December 11, 2017 at 6:14 pm

        Aw, this note completely made my day. :) I'm so glad you all liked the pasta and that kale makes a good substitution for chard. Yay!

        Reply
    24. Tea says

      May 28, 2020 at 4:22 pm

      I only comment if I've made a meal in a post, but I felt compelled to put your mind at ease regarding teflon, since you shared some anxiety around having used it. I have quite the tendency towards worrying so I thought it might be nice to have something positive that came from my (many) days of obsessively googling about it, which would be that I can try and assure someone that they having swallowed teflon is no biggie. I've also heard the same scary story, but it turns out that the material is completely inert in regards to our cells; it doesn't attack them or anything, it just passes 'through', ahem. The only 'biggie' is that with teflon-coated pans you have to be mindful of the temperature, and so mustn't crank up the heat all the way, especially if it's empty, because *if overheated*, the coating starts emitting gasses which are potentially not-so-great.
      I went through a mini ordeal when deciding on buying a non-stick pan, because I really wanted one, and simply didn't feel safe buying teflon and so I googled my butt off until I finally felt safe using it. It takes me 6 mins to cook up one crepe because I'm overly cautious with the heat, and I growl at anyone who even looks at it while holding something made of metal in their hands, but I don't worry about it.
      I know it's not a natural material, I'm not arguing 'for' it, but I do think there's quite a bit of unbased fear about it going around and in the hands of a mindful cook, it can have its place in the kitchen.

      I look forward to making this pasta dish, and it felt great to read that there are other 'motherly' aunts out there :). I have a niece who also doubles as my soulmate and there isn't a person in this world I'd rather be making something in the kitchen with.

      Reply
      • Alanna says

        May 28, 2020 at 5:25 pm

        Aw this is really helpful, thanks so much for the note and for doing all that research! Your relationship with your niece sounds so sweet. I'm glad you two have such a bond. Please let me know how you like this dish if you give it a go, it's a real favorite in my home! <3

        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

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    I’ll just be here eating gooey #glutenfree #blon I’ll just be here eating gooey #glutenfree #blondies all day long 💅

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#chocolatelover🍫 #recipereel #glutenfreebaking
    The calendar might say “spring” but Mother Nat The calendar might say “spring” but Mother Nature seems to be saying “stay the heck inside and bake blondies!” 

It's pouring again here in NorCal and I'm grateful to be able to stay inside baking today. Hope everyone's staying safe and dry out there too. 

These gluten-free blondies are made with oat flour, sweet rice flour, and tapioca flour for a chewy, tender texture. Easy to make from start to finish in under an hour and perfect for mid-week chocolate cravings. 

Loaded with chocolate and nuts if you like (we like nuts here at TBG but they’re optional.) I’ve tested these with both melted butter and with oil (shown here) so they can easily be dairy-free as well. 

Recipe linked @the_bojon_gourmet. Bojon appétit! 

https://bojongourmet.com/gluten-free-blondies-dairy-free/

#blondies #glutenfreebaking #gf #dairyfree #gfbaking #cookiebars
    Is quiche pie? I hope so because it's #piday and Is quiche pie? 

I hope so because it's #piday and I'm sharing this cheesy spinach & leek quiche in a flaky gluten-free crust! 

The trick to getting a crisp crust is 
1. parbake the crust before adding the filling
2. brush the crust with egg white – this creates a barrier between the crisp crust and custardy filling
3. bake on the lower rack of the oven (preferably on a pizza stone if you've got one)

You'll get a golden, crisp bottom crust that keeps well for a couple of days in the fridge. 

Quiche filling & crust recipe linked @the_bojon_gourmet 

Happy #pieday my friends! 

https://bojongourmet.com/gluten-free-quiche/
    Next up for #piday: luscious GF & vegan chocolate Next up for #piday: luscious GF & vegan chocolate pie! 🍫

This recipe starts with a GF graham cracker crust (bonus points if you make it with my GF teff grahams!) 

Next add a creamy chocolate filling made in a blender with peanut butter (or cashew butter, almond butter, hazelnut butter, or tahini) 

Pipe the top with cashew cream and shower with chocolate shavings and graham crumbles. 

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/vegan-chocolate-pie-gluten-free/

#chocolatepie #veganbombs #plantbaseddesserts #pieday #veganpie #veganpies
    Counting down to #piday (3.14) with this GF & vega Counting down to #piday (3.14) with this GF & vegan key lime number. 💚

This no-bake pie tastes so fresh and bright. There's a toasty crust laced with cinnamon, coconut, and macadamia nuts. The creamy cashew filling is toe-curlingly tangy and just sweet enough. 

Both components are made in a blender with just a few minutes of active time and the pie keeps like a dream for days. 

Recipe linked @the_bojon_gourmet 

#keylimepie #plantbasedfoods #glutenfreepie #nobakedessert #paleodessert #f52farmstand 

https://bojongourmet.com/vegan-key-lime-pie-paleo/
    Twas a good week for cookies - but not much else! Twas a good week for cookies - but not much else! 

I had a pinched nerve in my ribs which felt like being stabbed in the side with a knife - so painful! This was probably caused by some overzealous (on my part) chiropractic work that had unintended consequences. 

Thank goodness for muscle relaxants and non-force chiros, I'm feeling much better after a very painful ~10 days! 

In other news, COOKIES. These oatmeal teff chocolate chip cookies were a late addition to my book, and I shared them on TBG 7 (!) years ago. 

I've been craving these cookies lately and wanted to see if they could be made refined sugar-free with coconut sugar (they can!) and I made some updates to the post body as well. 

Love love love the butterscotchy flavor of teff here, which pairs beautifully with chewy oats, toasty walnuts, and bittersweet chocolate. When perfectly underbaked, these stay moist and chewy for days. Or chill the dough balls and bake them off to order for warm, fresh cookies every day. Bojon appétit!

Recipe linked @the_bojon_gourmet. 
https://bojongourmet.com/gluten-free-oatmeal-teff-chocolate-chip-cookies-cookie-mix-gift-in-a-jar/

#teff #teffflour #glutenfreecookies #alternativeflours #alternativebakerbook #alternativebaking

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