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    Home / Round ups

    Savoring Winter with 40 Vibrant Citrus Recipes

    Published Jan 15, 2019

    Jump to Recipe Print Recipe

    When January rolls around, I'm always grateful for the bright orbs of juicy, sweet citrus fruits that fill the market. Clementines, satsumas, blood oranges, cara caras, grapefruit, meyer lemons, kumquats, and bergamots refresh the palate after the decadence of December.

    When life gives you a rainbow of citrus fruits, indulge in these vibrant gluten-free and vegetarian winter citrus recipes. From citrus salads to citrus desserts, they're sure to bring edible sunshine to your kitchen.

    Grapefruits, blood oranges, lemons, tangerines

    LEMONS

    The typical lemons found in US supermarkets are Eureka lemons, but Meyer lemons are also a favorite due to their sweeter juice and floral zest. Choose Meyers when you want a floral kick and less tartness in your lemon recipes, such as desserts, and Eurekas when a tangy zip is what you crave. If you want to mimic the flavor of Meyer lemons, try a mix of Eureka lemon zest or juice mixed with that of tangerines. Another lemon-ish citrus fruit that I see popping up more and more is yuzu, an asian variety with a complex taste reminiscent of a mix of citrus fruits. Also keep an eye out for pretty pink lemons, which have a candy-striped exterior and blush pink insides.

    See this post from Naturally Ella for ways to preserve the flavor of lemons throughout the year.

    Meyer Lemons

    coconut flour lemon cake (paleo)

    Paleo lemon cake gets an upgrade with a moist and springy crumb all coated in tangy paleo cream cheese frosting. Sneakily maple-sweetened and free of gluten, grains, dairy, and nuts, with a classic taste and texture.

    gluten-free lemon ricotta pancakes

    Cheese for breakfast? Yes, please! These easy GF ricotta pancakes take just a few minutes to whip up.

    gluten-free lemon tart & gluten-free almond flour tart crust

    Crumbly crust, creamy curd, and a pretty topping. This beautiful tart is a GF twist on the classic.

    gluten-free lemon squares

    My best gluten-free lemon bars have a luscious tangy curd and crunchy caramelized crust.

    no-bake lemon berry coconut cream tart {vegan, gluten-free, refined sugar-free}

    One of the most-made recipes on TBG! Almonds, cashews, maple, and coconut form the base for this über-lemony tart topped with coconut cream and summer berries. Naturally vegan, gluten-free, and refined sugar-free.

    Gluten-Free Vegan No-Bake Lemon Tart with Berries

    gluten-free olive oil cake with lemon & almond

    A new reader favorite! This cake has a gloriously light and springy texture. It's dairy-free and grain-free to boot.

    meyer lemon buttermilk pie {gluten-free option}

    A way to get your fruit pie fix during the depths of winter, this pie combines a flaky crust with a tangy buttermilk custard filling. Vanilla bean and Meyer lemon zest and juice infuse the filling with layers of floral flavor. Get the gluten free version, shown here, in my book Alternative Baker. Or find my original gluteny version here.

    Gluten Free Lemon Buttermilk Pie

    lemon artichoke hummus

    Stupid easy and bursting with the flavors of spring, this lemon artichoke hummus makes all your dipping dreams come true. Vegan, gluten-free, and adapted from Pure Delicious by Heather Christo.

    Lemon Artichoke Hummus

    creamy lemon chickpea spaghetti

    I recently photographed this delicious recipe for Banza Pasta and it's become a favorite in our home! Chickpea flour pasta is simply tossed with wilted spinach, toasted hazelnuts, and lemony ricotta. Sub mascarpone for the ricotta if you're feeling extra decadent.

    Creamy Lemon Spinach Spaghetti

    rosemary, pomegranate, & grilled meyer lemon vodka sparklers

    Grilling Meyer lemons adds notes of smoke and caramel to their sweet juice, adding a cozy vibe to these herbaceous cocktails.

    Rosemary, Pomegranate, & Grilled Meyer Lemon Vodka Sparklers

    I've also got my eye on this gluten free dairy free lemon cake from Salted Plains.

    KUMQUATS

    These tiny citrus fruits are unlike any other due to their sweet skin and sour juice. Pop the whole fruits in your mouth, or slice them up to toss in winter citrus salads, citrus yogurt bowls, or bake into citrus desserts. Teardrop-shaped Mandarinquats are a kumquat-mandarin hybrid and can be used interchangeably. (Loquats are unrelated to both, though they sound like they should be!)

    Kumquats

    kumquat tartines

    Griddled toast smeared with fromage blanc, sliced fresh kumquats, and chunks of honeycomb or a drizzle of honey are a capital way to start a winter's day. And here's a similar, spicy version from Floating Kitchen.

    Kumquat Honeycomb Tartines

    black sesame kumquat financiers {gluten-free}

    These fragrant little tea cakes are redolent with vanilla bean brown butter, almond flour, and ground black sesame seeds, all topped with fresh kumquats and honey.

    Gluten-Free Kumquat Black Sesame Financiers

    lavender kumquat shrub

    Extend kumquat season with this sweet-tart drinking vinegar. Kumquats and lavender are muddled with honey and lemon and blended with cider vinegar. Mix with fizzy water and ice for a healthier soda.

    Lavender Kumquat Shrub Soda

    gluten free vanilla kumquat cupcakes

    A favorite recipe from my cookbook Alternative Baker, these pillowy little cakes are moistened with kumquat honey syrup and topped with kumquat cream cheese frosting. The honeyed kumquats are also used to top fromage blanc tartlets in an almond cookie crust.

    Gluten-Free Kumquat Cupcakes

    ORANGES

    The most common orange varieties – navels for eating and Valencias for juicing – are available much of the year. But during winter, blood oranges and Cara Caras come into season. Blood oranges boast a vibrant hue that ranges from orangey red in the Tarocco variety to a deep burgundy in the Moro variety. The juice has a concentrated, sweet taste with notes of raspberry and grenadine. Cara cara oranges are usually a bit larger than navels, with blush pink middles. Their juice is bright and sweet, and they make excellent eating oranges.

    Cara cara oranges

    beet, citrus, & chicory salad with ricotta salata and pistachios

    A perky little salad full of bitter, sweet, salty, and tangy flavors to refresh your palate during the depths of winter. Use any and every variety of orange here!

    Beet Citrus Chicory Salad with Ricotta Salata and Pistachios

    blood orange tart (gluten-free option)

    Blood orange tart makes the most of winter citrus with blood orange curd filling gently baked into a buttery almond flour crust. Optionally gluten-free.

    blood orange chocolate-bottom crème brûlée for two

    Spoil your sweetie with this seasonal twist on the French classic: chocolate ganache-lined pots of vanilla custard topped with crackly caramel and blood orange slices.

    Blood Orange Chocolate Creme Brulee

    blood orange & corn flour ricotta cake with whipped mascarpone {gluten-free}

    Sunny corn flour gives this cake a golden hue while ricotta adds tenderness and chew. Topped with mascarpone and blood oranges, it makes a bright treat for the depths of winter.

    Gluten Free Blood Orange Ricotta Cake

    strawberry blood orange rum punch

    If you can't escape to the tropics for the winter, bring them to you! Two kinds of rum flavor this vibrant punch along with muddled strawberries, blood orange, lemon, and lime.

    Strawberry Blood Orange Rum Punch

    Also on my list to try:

    • avocado quinoa salad with blood oranges and fennel from Foolproof Living
    • gluten-free chamomile waffles with blood orange glaze from Snixy Kitchen
    • blood orange gin sparklers from 101 Cookbooks
    • gluten free vegan chocolate orange tart from Occasionally Eggs

    TANGERINES

    Tangerines are also known as mandarins. Their thin skins are easy to peel and their sweet-tart juice tastes like pure sunshine. Their fragrant, floral zest adds lovely flavor and vibrant color to baked goods. Varieties include satsumas, clementines, honey tangerines, tangelos, and murcotts, to name a few.

    Tangerines

    persimmon and tangerine smoothie with vanilla, ginger and turmeric

    Grab the last of the season's fuyu persimmons and blend up this creamy, date-sweetened smoothie. It tastes like a zippy creamsicle you can eat for breakfast.

    Persimmon Tangerine Smoothies

    gluten free madeleines with tangerine and vanilla bean

    These little cookies get loads of flavor from vanilla bean brown butter, nubby almond flour, and tangerine zest and juice. Find the recipe in Alternative Baker.

    If you're a gluten eater, you can try these recipes from TBG archives too:

    • tangerine olive oil pound cake
    • tangerine-glazed poppy seed brunch cake

    GRAPEFRUIT

    Grapefruit is one of those divisive, love it or hate it ingredients. The largest of the citrus varieties and with perhaps the most complex flavor, grapefruits can taste sweet and floral, with musky, bitter, and perfumed undertones. Mix the juice with champagne or prosecco for my favorite mimosa, or top halves with brown sugar and stick them under the broiler for a sweet breakfast treat. Varieties include yellow-fleshed cocktail grapefruits as well as white and pink grapefruit. These can vary in hue from a light blush pink to a vivid fuschia. Other related fruits are the pomelo (aka cat helmet) and oro blanco. For tips on how to segment a grapefruit, see this step-by-step post from Heartbeet Kitchen.

    sparkling grapefruit, elderflower & rosé vodka cocktail

    Hangar 1 Rosé Vodka stars in this springy vodka cocktail kissed with floral pink grapefruit juice, elderflower liqueur, and sparkling rosé.

    Sparkling Grapefruit, Elderflower & Rosé Vodka Cocktails

    grapefruit custard pie {gluten-free}

    Adapted from the Four and Twenty Blackbirds Pie Book, this blushing beauty captures the musky-floral-bright notes of grapefruit in a delicate custard. The texture of the softly set custard is somewhere between panna cotta and a delicate lemon curd all wrapped up in my favorite flaky gluten free piecrust. St. Germain liqueur adds a whiff of elderflower that blends seamlessly with the grapefruit.

    Gluten Free Grapefruit Elderflower Pie

    grapefruit elderflower tart {gluten-free}

    French lemon tart for grapefruit lovers. This delicate tart has a similar flavor profile to the above pie, but contained in a buttery almond flour crust. Find the recipe in Alternative Baker.

    Gluten Free Grapefruit Tart

    hibiscus ginger palomas

    Floral, tart, and not too sweet, this pretty-in-pink cousin to the margarita gets elevated with fresh ginger and vibrant hibiscus.

    Hibiscus Ginger Paloma

    I love grapefruit drinks! Others to try are:

    • grapefruit, ginger, and lemongrass sake cocktails
    • pink grapefruit vieux mot cocktail

    BERGAMOT

    Did you know that bergamot, the flavor in Earl Grey tea, is a citrus fruit? Bergamots look like yellow oranges on the outside. Their juice is sour and not particularly flavorful, but it's their intensely musky zest that shines. If you love Earl Grey, look for fresh bergamots at specialty grocers. If you're in the California bay area, you can find them at Bi-Rite market in San Francisco and Berkeley Bowl in January and February. Or look for mail-order sources online.

    Bergamots

    bergamot truffles

    Chocolate ganache infused with fresh bergamot zest, dipped in chocolate, and dusted in cocoa, these truffles are pure love.

    Bergamot Truffles

    bergamot mojito

    A great way to use up bergamot juice - muddled with fresh mint and rum! Try these with grapefruit if you don't have fresh bergamots handy.

    Bergamot Mojito

    chocolate bergamot scones

    Flecked with chocolate and fresh bergamot zest, there's no better treat to enjoy with a mug of Earl Grey tea. Note: these scones contain gluten. To make them gluten free, use the gluten free scone base from Alternative Baker.

    Chocolate Bergamot Scones

    Find more bergamot recipes in Alternative Baker:

    • bergamot meyer lemon bars
    • buckwheat bergamot double chocolate cookies
    • bergamot chocolate tart with olive oil

    LIMES

    Limes are in season in California in late autumn but they're usually available year round. The most common variety found in grocery stores are Persian limes. Key limes are smaller, with a thinner rind and more acidic juice, but the two can be used interchangeably. I use limes nearly every day, drizzled over tacos or a bowl of Thai-style curry. But their flavor also shines on its own in drinks, sweets, and savory dishes. Also keep an eye out for finger limes, aka the caviar of citrus. Makrut limes have especially floral zest and leaves, which are most commonly used in Southeast Asian dishes.

    Limes

    vegan key lime pie

    Naturally gluten-free and paleo friendly, this luscious lime pie combines a coconut-macadamia crust with tangy cashew-lime filling.

    smoky sweet potato lentil tortilla soup {gluten-free, vegan}

    Smoked paprika, lime, and chipotle add vibrant flavor to a piquant, brick red broth studded with chunks of creamy sweet potato and tender lentils. Top this ultra-nourishing vegetarian, vegan, and gluten-free soup with all the fixings.

    Vegan Sweet Potato Lentil Tortilla Soup

    green noodle soup with coconut lemongrass broth {vegan & gluten-free}

    Fragrant broth infused with ginger, lemongrass, and cilantro bathes chewy black rice noodles and a mess of veggies in this Southeast Asian-inspired green noodle soup adapted from The First Mess Cookbook. Naturally vegan and gluten-free.

    Gluten-Free Vegan Green Curry Noodle Soup

    tarragon gin and tonics

    These spring green tarragon gin and tonics taste like G&Ts plucked from an herb garden, with soft notes of tarragon melding with herbaceous gin and sharpened by quinine, lime, and celery bitters.

    Tarragon Gin and Tonic

    gluten free lime tart

    Silky lime curd in a crumbly almond flour crust topped with billows of whipped cream. Get the recipe in GFF Magazine, available for download here.

    Gluten Free Lime Tart

    verdant lady {chartreuse gin cocktail with mint and lime}

    Another reader favorite, this gorgeous green cocktail combines herbaceous gin, green chartreuse, fresh mint leaves, and lime juice for a fancy drink you can easily shake up in your own kitchen.

    Verdant Lady {Chartreuse, Gin & Mint Cocktail}

    Find more lime recipes in Alternative Baker:

    • gluten free matcha pistachio lime snowball cookies
    • gluten free cashew lime blondies

    ALL THE CITRUS!

    Eat the rainbow with these mixed citrus recipes.

    Citrus Supremes

    fluffy almond flour pancakes with citrus & poppy seeds (dairy-free option)

    These grain-free pancakes made with almond flour get a protein boost from almond flour while still tasting like a treat.

    drizzling honey on citrus poppy seed almond flour pancakes

    winter citrus salad with dates, rose, and walnuts

    This sunny, savory-sweet fruit salad is just the dish to brighten up the darkest of winter days.

    Winter Citrus Salad with Walnuts, Dates & Rose

    ricotta crèpes with whipped ricotta, citrus, honey, and mint {gluten-free}

    Ricotta, millet, and oat flours add rich depth of flavor to these lacy gluten free crepes dolloped with whipped ricotta, colorful citrus wheels, honey, and mint.

    Gluten Free Ricotta Crepes with Citrus, Honey, and Mint

    citrus ricotta tart with almond corn flour crust {gluten-free}

    Brightly-hued citrus fruits form a rainbow of color across a fluffy baked ricotta filling, all wrapped in a gluten-free almond and corn flour shortbread crust.

    Gluten Free Citrus Ricotta Tart

    sparkling citrus, lillet & prosecco punch

    Fresh citrus juice, Lillet Rosé and prosecco make a pretty punch for winter months with notes of floral, sweet, and bitter.

    Citrus Punch with Lillet and Prosecco

    rustic citrus almond tart

    With citrus rounds baked into almond frangipane all wrapped up in a flaky pie pastry, this rustic tart tastes like a citrus-kissed almond croissant. Substitute this crust recipe to make it gluten-free!

    Rustic Citrus Almond Tart

    A few more citrus-centric recipes I've got my eye on:

    • citrus and avocado salad with quick-pickled fennel from Kitchen Confidante
    • carrot ginger citrus immune boosting smoothie and shaved brussels sprouts quinoa citrus salad from Vanilla and Bean

    *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 any of these citrus recipes, I’d love to see. Tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    4.70 from 10 votes

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

    Print Recipe Pin Recipe
    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.
    Alanna Taylor-Tobin
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total: 40 minutes
    Servings: 3 -4 servings

    Ingredients

    • finely grated zest of 1 medium lemon and 2 medium tangerines (or other citrus zest)
    • 2 tablespoons (28 g) salted or unsalted plant or dairy butter
    • 2 cups (220 g) Bob’s Red Mill blanched almond flour
    • ¼ cup (30 g) Bob’s Red Mill tapioca flour
    • 1 tablespoon (12 g) sugar, honey, or maple syrup
    • 1 tablespoon (8 g) poppy seeds (optional)
    • 1 ¼ teaspoons baking powder
    • ½ teaspoon fine sea salt
    • 2 large eggs
    • ¾ cup (175 ml) plant milk or dairy milk (I use coconut milk from a carton)
    • ghee or oil for cooking the pancakes

    For serving:

    • Yogurt or plant yogurt
    • Citrus rounds (kumquat, tangerine, oranges, and/or grapefruit)
    • honey or maple syrup
    • honeycomb (if you want to be extra fancy)
    • sprinkle of poppy seeds

    Instructions

    • Place the butter in a small saucepan, add the citrus zest (and honey, if using), and melt over low heat until the butter is hot. Set aside to infuse while you prepare the other ingredients.
    • In a large bowl, whisk together the almond flour, tapioca flour, sugar (if using), poppy seeds, baking powder, and salt. Whisk well to eradicate lumps. Alternatively, work the dry ingredients through a wide-mesh strainer.
    • Make a well in the flour mixture and add the eggs and milk (and maple syrup, if using). Whisk until halfway combined, then whisk in the citrus butter until the batter is just combined.
    • Heat a large skillet or griddle over medium heat. Swirl in a bit of ghee or oil to coat the bottom of the pan. Drop the pancake batter by the quarter cup, spacing well apart to allow the pancakes to spread (I like to use a spring-loaded ice cream scoop.) If the pancakes don’t spread upond contact with the pan, use the scoop or measuring cup to spread the batter a bit. If the pancakes spread too much, whisk in a tablespoon or two more almond flour to thicken the batter.
    • Cook the pancakes until golden on the bottom and beginning to form bubbles on the top, 2-3 minutes. Keep an eye on the pancakes to make sure the bottoms aren’t burning and decrease the heat if needed. These pancakes brown more easily than most due to their high fat content from the almond flour.
    • Flip and cook the pancakes on the second side until golden, 1-2 more minutes. The pancakes will continue to cook from residual heat. Add more oil to the pan and cook the remaining pancakes until the batter is gone.
    • Remove the pancakes to a plate or platter and keep warm (you can slide them into a 200ºF oven if you like).
    • Serve the pancakes with rounds of citrus, dollops of yogurt, a drizzle of honey or maple syrup, a sprinkle of poppy seeds, and honeycomb if using.
    • Extra pancakes keep well, refrigerated, for up to a few days. Reheat in a lightly oiled skillet set over medium heat until warmed through.

    Notes

    For classic almond flour pancakes, omit the citrus zests and poppy seeds, adding 1 teaspoon vanilla extract along with the milk and eggs instead. 
    Nutritional values are based on 1 of 4 servings. 

    Nutrition

    Calories: 451kcalCarbohydrates: 24gProtein: 15gFat: 36gSaturated Fat: 5gCholesterol: 82mgSodium: 369mgPotassium: 173mgFiber: 7gSugar: 6gVitamin A: 386IUCalcium: 235mgIron: 3mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    You might also like...

    Round upsVegetarianWinterLemon
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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. Aysegul Sanford says

      January 15, 2019 at 5:56 am

      What an incredible round up of recipes Alana. I recently purchased some blood oranges and am so excited to give one of your recipes a try.
      As always, I am smitten by your photos.
      Thanks for sharing and including one of my recipes.
      Cheers!

      Reply
      • The Bojon Gourmet says

        January 16, 2019 at 12:25 pm

        Thank you so much Aysegul, let me know how it goes! <3

        Reply
    2. Jaime says

      January 15, 2019 at 9:07 am

      holy moly, you are a citrus queen! i want to make every one of these--very interested in these chocolate bergamot scones and the grapefruit elderflower rosé vodka cocktail <3

      Reply
    3. Jill Silverman Hough says

      January 15, 2019 at 10:04 am

      What a beautiful and delicious array of recipes! Thank you for sharing them!

      Reply
      • The Bojon Gourmet says

        January 16, 2019 at 12:26 pm

        Thank you so much Jill <3

        Reply
    4. Laura | Tutti Dolci says

      January 16, 2019 at 2:42 pm

      Such a gorgeous round up, currently craving your kumquat tartines. :) Bring on the citrus!

      Reply
    5. Nisha / RainbowPlantLife says

      January 17, 2019 at 2:56 pm

      This is such a useful and beautiful post! I love those cara cara oranges, I can't get enough of them right now! And the ombré citrus tart is beyond stunning!

      Reply
      • The Bojon Gourmet says

        January 17, 2019 at 3:31 pm

        Thank you so much, Nisha! <3

        Reply
    6. Traci | Vanilla And Bean says

      January 22, 2019 at 11:52 am

      What a fantastic resource for all things citrus season, Alanna! I'm totally in the mood for a citrus tart and a blood orange sipper now. Thank you for the link love xo

      Reply
      • The Bojon Gourmet says

        January 25, 2019 at 12:14 pm

        Thank you Traci for your lovely words :) xo

        Reply
    7. Fiona Manoon says

      January 23, 2019 at 10:04 pm

      It looks very yummy.

      Thanks for sharing such a delicious recipe with us.

      Reply
      • The Bojon Gourmet says

        January 25, 2019 at 12:15 pm

        Thank you, Fiona! <3

        Reply
    8. Kim says

      January 26, 2019 at 10:28 pm

      Hello! I loved citrus season when we lived in SF. The farmers markets were always bursting with a huge variety - and I once spent two days making bergamot marmalade (which didn’t set but made divine cocktails).

      I finally have gotten your cookbook and spent a lovely morning reading it. Amazing. I can’t wait to make more delicious things. Why did I wait so long? I’m kicking myself. My niece sat with me and read the second half and she agreed, everything sounds delicious! Thank you!

      Unrelated, the recipe for the ricotta ceros won’t load. It’s a 404 error. They do look tasty though! https://bojongourmet.com/2015/01/gluten-free-ricotta-crepes-whipped-ricotta-citrus-honey/

      Reply
      • Alanna says

        January 27, 2019 at 10:36 pm

        Aw thanks for getting my book and for the sweet words - that completely made my day. Please let me know which recipes you try! And thanks very much for the heads up on the crepe post - I've fixed the link. :)

        Reply
    9. english proofreading editing company says

      January 27, 2019 at 3:01 am

      The making a fruit cake in winter will be a great way to get a healthy and tasty dish. Its sweet-sour taste will delight anyone.

      Reply
    10. Kim says

      January 28, 2019 at 11:57 pm

      I actually have already made the chestnut flour cherry and dark chocolate cookies, but I made them from your post over at Food52. They were amazing. Honestly, I ate like three batches by myself basically (under attended Christmas party - also hosting it on December 22 was too close to the holiday and people were cookied-out by then I decided, but more for me!) They lasted incredibly well on the counter covered in lazy plastic wrap (easier to swipe cookies while walking past). I was surprised! Also, I have now made the pie crust three times, the first was a stunning success (apple galette), the second a miserable failure (maple bourbon pecan pie), and the third is in the freezer awaiting one of the recipes from the book, and hopefully will be rad!

      I can't wait to make more recipes, seriously! I have found a renewed joy in the kitchen, and that is worth the cost of a thousand copies of Alternative Baker.

      And my partner just sent a copy of your book to a colleague, because I have not stopped talking about it. :-) Sharing the love.

      Reply
      • Alanna says

        February 04, 2019 at 2:29 pm

        This is the nicest note! I'm SO glad you're enjoying the book - thanks very much for sharing the love, too! Tell me - how did pie dough #3 turn out?!

        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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These are creamy, sweet, savory, spicy, plus vegetarian and DF to boot. Topped with wilted greens, poached egg, and coconut "bacon" for cronch.

Finish with toasted sesame oil and shichimi togarashi for Japanese vibes. 

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This is a smol sheet cake (8x8) that you can whip up in under an hour with just one bowl and a whisk. Swipe to see how easy it is to make!

I especially love making this cake with Meyer lemons - so obsessed with their sunny, floral flavor! It pairs beautifully with nutty poppy seeds, which add a bit of crunch and old-world flavor.

Made with some whole grain flours, no gums, and with DF and refined sugar-free options too.

Recipe linked @the_bojon_gourmet

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    Sunny GF #lemontart vibes for a dark Friday! 🌝🍋

This is our 🤷‍♀️ day of rain and clouds here in NorCal and I'm definitely craving brightness in all forms, including and especially citrus! 

You can make this golden-hued tart with regular lemons, but I especially love the floral taste of Meyers if you have access to them. 

The bright and tangy lemon curd gets baked in my tender, buttery almond flour tart crust, a reader favorite since I shared it in my cookbook back in 2016. 

Top it with whipped creme fraiche and bee pollen for a dessert that looks like it came from a fancy-pants bakery but is actually super easy to make yourself. 

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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