With a buttery shortbread crust, creamy pumpkin pudding, and billows of whipped cream, this gluten free pumpkin cream pie is sure to be a win at any holiday gathering.
It’s been a rough week here in the golden state between a mass shooting and some of the worst wildfires in history. My heart is breaking for all those affected. It is my hope that we can use our ingenuity to halt climate change and create sane gun laws, and that starts with our elected officials.
This year, desperate for change, I set aside my social anxiety and tried phonebanking and canvassing at the encouragement of activist friends. Action is indeed the antidote to despair, and canvassing is one of the best ways to win elections, so it was a win-win. Not only did I feel like I was making a difference, I also bonded with fellow canvassers. Though exhausting, it felt mentally like better self-care than any spa day or yoga class. If you’re interested in getting involved, this website has good info on efforts all around the country.
No oven? No problem! These easy and healthy no-bake desserts have your sweet cravings covered, no heat necessary. While many no-bake desserts rely on premade cookies and loads of dairy and sugar, these sweet treats work for a variety of diets: gluten-free, grain-free, refined sugar-free, dairy-free, raw, paleo, and vegan.
Light, crisp, and buttery. Cinnamon, brown sugar, vanilla, and honey all complement earthy teff and oat flours, making these homemade gluten free graham crackers extra addictive.
I grew up in the ’80’s, when fat was evil and carbs were a-ok. Graham crackers were regularly doled out at snacktime, both at school and at home, always accompanied by glasses of apple juice or milk. I always felt meh about the cardboardy little buggers, dreaming of chocolate covered ice cream bars or gooey chocolate chip cookies to satisfy my ever hangry sweet tooth. But recently I tried my hand at homemade graham crackers and everything changed.
Warm apples, buttery spiced streusel, and a scoop of drippy ice cream melting over the top – this foolproof gluten free apple crisp makes a cozy dessert on chilly fall and winter nights. Use dairy-free butter and ice cream to make it vegan, or swap in peaches or berries during the summer.
Crisp is the dessert I’m almost always craving (along with ice cream and chocolate anything). It’s easy to whip up, can involve nearly any fruit, and when topped with a big scoop of melty ice cream, becomes dessert nirvana. This gluten free apple crisp recipe is as easy as it is versatile. It takes little hands-on time, makes enough for 4 servings, and is easily doubled or tripled for a crowd. Plus it works as well with peaches as it does with any baking apple (pink or otherwise!)
Creamy, tangy, and not too sweet, this is my personal best cream cheese frosting recipe for cupcakes, layer cakes, and sheet cakes. Plus a few flavor variations: matcha, whiskey, vanilla bean, citrus, chocolate, and beet ombré.
This super moist gluten free banana cake gets loads of flavor from brown butter, brown sugar, coconut flour, and butterscotch-swirled cream cheese frosting.
This week marks the 9th year of The Bojon Gourmet, and the second year of Alternative Baker. I started this site on a whim when I failed to find a good recipe for sourdough crackers online and took matters into my own flour-streaked hands. I never dreamed that it would bring so many good things my way. 550 recipes later, I’m blessed with a huge, supportive community of fellow bloggers, entrepreneurs, eco-conscious brands, and readers all around the globe. What better way to celebrate than with cake?!