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    Home / Round ups

    Passover Desserts (gluten-free, paleo & vegan)

    Published Mar 25, 2021

    Jump to Recipe Print Recipe

    Passover dessert recipes that go beyond chocolate covered matzo! If you keep kosher for Passover, here are a handful of my favorite gluten-free recipes, all free of wheat and leavening for Pesach including my GF Chocolate Tahini Tart, pictured below! 

    passover dessert: overhead of chocolate tart topped with caramel and whipped cream on gray plaster

    Passover or Pesach celebrates the emancipation of the Jewish people from slavery. During the 8 days of Passover, Jews abstain from eating glutinous grains and yeasted baked goods to honor the time that our ancestors spent traversing the desert without time to stop and leaven bread. Instead, they combined flour and water into a crisp, unleavened flatbread called matzo or matzah, which is traditionally eaten during Passover in lieu of other bread products.

    Despite the ban on flour and yeast, there are plenty of desserts to be enjoyed during this holiday besides chocolate covered matzo. I've compiled some favorite gluten-free passover dessert recipes from TBG archives here. There are nutty cakes, creamy custards and puddings, chocolatey treats, and raw/vegan/paleo pies and tarts. 

    Whether you celebrate Passover or not, I hope you'll enjoy these gluten-free Passover dessert recipes!

    And if you're looking for a grain-free matzo-like substance, try these rustic cassava flour crackers, a reader favorite here at TBG.

    bowl of flour on plaster surface with beige linen, eggs, and other ingredients for passover dessert recipes

    Which flours and ingredients are kosher for passover?

    My family isn't particularly religious, so I learned a lot while researching this post! Namely that there is a quite a bit of gray area when it comes to deciding which foods are kosher for Passover.

    Yeasted gluten-full grains, known as chametz, chamotz, or hametz, are clearly to be avoided. Some Jews clean their homes from top to bottom to remove every crumb, giving away or burning (!) any lingering bread products.

    Some groups, particularly Ashkenazi Jews, also avoid kitinyot, or "little things" such as rice, corn, beans, and legumes that look similar to the forbidden grains. Sephardic Jews don't traditionally abstain from these ingredients.

    Then there are chemical leavenings like baking soda, baking powder, and cream of tartar. My mom feels strongly that these are not kosher for Passover, since the "spirit of the law" is to avoid leavened baked goods and these chemical leavenings are a kind of newfangled loophole. But a New York Times article entitled "It's Passover - Lighten up!" says that these *are* kosher for Passover, as long as you source certified kosher brands. The rabbi interviewed said, "They're just minerals. What do we care about minerals?"

    Many traditional passover recipes call for matzo meal in place of wheat flour, but other gluten-free and grain-free flours are kosher too. 

    Not kosher for Passover:

    • wheat and other wheat-hybrid grains
    • barley
    • rye
    • spelt
    • kamut
    • oats
    • leavening (yeast and sourdough)
    • beer and spirits made from these grains

    Kosher for Passover:

    • millet
    • teff flour (brown or ivory)
    • buckwheat
    • amaranth
    • quinoa 
    • coconut 
    • almond flour / meal
    • hazelnut flour / meal
    • chestnut flour
    • mesquite flour
    • matzo meal
    • wine and non-grain spirits such as rum, tequila, and brandy
    • non-grain fermented foods such as cheese and yogurt

    It's complicated (some Jews include these in their Passover victuals while others abstain):

    • rice (grain, flour, and rice bran oil)
    • corn (including cornstarch in ingredients such as baking powder and powdered sugar)
    • chickpeas, lentils, and other legumes and their flours
    • peanuts and peanut oil
    • dairy (kosher if the rest of the meal is vegetarian or pescatarian)
    • chemical leavening such as baking soda, baking powder, and cream of tartar (technically kosher as far as I can tell, but some folks abstain from these)

    I've included recipes that use the above "gray area" ingredients, so if you prefer to abstain from these, feel free to swap ingredients, or ask me about substitution suggestions in the comments, or via DM or email.  

    Cakes & Quickbreads

    two slices of chocolate cake on a matte gray plate with a swirl of whipped cream and sliced blackberries

    Gluten-Free Almond Flour Chocolate Cake

    Trade the small amount of rice flour for cassava or tapioca flour and omit the cream of tartar and you'll have a perfectly Passover dessert. 

    slice of cake topped with powdered sugar, whipped cream on side

    Pistachio Chocolate Torte

    Adapted from Claudia Fleming via Alice Medrich's Pure Dessert, this cake tastes like a chocolate pistachio macaron in cake form. It's a great way to use up egg whites left over from making ice cream or creme brulee. 

    slice of chocolate cake on plate with whipped cream and pomegranates

    Flourless Chocolate Hazelnut Cake

    Hazelnut flour meets flourless chocolate cake for a Nutella vibe. I created this recipe for GFF Magazine a few years back and it's still a favorite. 

    cake slice on a plate with pink linen and berries in background being drizzled with olive oil

    Gluten-Free Almond Flour Cake with Lemon & Olive Oil

    Omit the baking powder and cream of tartar if you like, and you'll still have a light and springy cake, thanks to whipped egg whites. A reader favorite! 

    slice of cheesecake topped with poached pears and pomegranate being drizzled with caramel

    Chèvre Cheesecake with a Cocoa-Almond Crust

    Use cassava flour instead of rice flour in the crust and revel in the subtle tang that vanilla-flecked fresh goat cheese lends to this beauty. Serve it plain, with fresh spring berries, or make the earl grey poached pears in the recipe. 

    slice of cake on white plate with apple rosemary compote

    GF Buckwheat Hazelnut Brown Butter Cake

    Don't let my funny photo from c. 2010 fool you – this cake is crazy flavorful and delicious thanks to vanilla bean browned butter, earthy buckwheat flour, and toasted hazelnuts. Or try this chocolate hazelnut cake instead.

    sliced zucchini bread with melty chocolate and gooey tahini on wire rack

    Chocolate Tahini Zucchini Bread

    Vegan and grain-free, this zucchini bread gets loads of flavor from sesame tahini and gooey chocolate chunks. Contains chemical leavenings. 

    overhead of sliced banana bread on parchment

    Vegan Paleo Banana Bread

    This tender banana bread tastes close to classic despite being maple-sweetened and free of grains, dairy, eggs, and refined sugar. Contains chemical leavenings. 

    Dairy Free Gluten Free Carrot Cake

    Carrot Cake

    Make the paleo version of this cake using cassava and coconut flours, and you'll have a gluten-free carrot cake fit for guests on Passover and Easter alike. 

    Pies, Tarts & Fruit Desserts

    See this page for more pies, tarts, and galettes.

    side view of lemon tart with blue striped linen and silver knife

    Almond Flour Gluten-Free Tart Crust

    Swap the sweet rice flour for cassava flour and the oat flour for chestnut, millet, or sorghum flour and make any sweet tart you like – lemon, lime, blood orange, raspberry mascarpone, apricot, or rhubarb. 

    overhead of unbaked pie crust with tools on a gray speckled surface

    Paleo Almond Flour Pie Crust

    You'd never guess this flaky AF pie crust is completely gluten- and grain-free! Cassava, almond, and tapioca flours make it smooth and easy to work with. Use it to make any favorite seasonal fruit pie, pecan pie, galette, rustic tart, pandowdy, or gluten-free quiche. 

    Gluten Free Tarte Tatin overhead topped with melty ice cream

    Gluten-Free Tarte Tatin 

    Buttery caramelized apples meet crisp grain-free pie crust in this take on the French classic. Make this recipe using my paleo pie crust for a kosher Passover dessert. 

    lime tart decorated with lime wedges, coconut, and macadamia nuts, over head on plaster surface

    Vegan Key Lime Pie (paleo, vegan, raw)

    With a press-in macadamia coconut crust, creamy cashew-lime filling, and dollops of coconut yogurt on top, this vibrant tart makes a stunning end to any supper. The crust tastes like the most divine macaroons!

    overhead of sliced chocolate tart topped with caramel and whipped cream

    Chocolate Tahini Tart (vegan, paleo-friendly)

    This reader-favorite recipe combines a cocoa-almond crust, chocolate tahini filling, coconut whip, and vegan caramel sauce. An over-the-top dessert for chocolate lovers only. 

    side view of slice of vegan chocolate tart

    No-Bake Chocolate Tart

    This vegan and paleo-friendly dessert looks impressive but it comes together in under an hour, no baking required.

    No-Bake Chocolate Hazelnut Cheesecake (vegan, paleo)

    For chocolate hazelnut lovers only! This gf chocolate treat combines a press-in cocoa crust, mousse-like filling, and ganache topping for layers of chocolate hazelnut love. 

    woman spreading whipped cream over lemon tart on white cake stand

    Vegan Lemon Tart (no-bake, paleo)

    A reader favorite, this luscious lemon dessert combines a nutty coconut crust with creamy lemon cashew filling. 

    See more Healthy No-Bake Desserts here!

    paleo peach cobbler in a white baking dish topped with melty ice cream

    Vegan Paleo Fruit Cobbler

    Top seasonal fruit with fluffy grain-free biscuits and vegan ice cream for a delightful Passover dessert. Contains chemical leavening. 

    almond flour crepes on a fluted plate with blueberry compote and cream

    Paleo Crepes

    These lacy grain-free dairy-free crepes can swing sweet or savory. Top them with berry compote and coconut yogurt, or try my crepe hack with chocolate hazelnut spread and bananas. You might also like these fluffy almond flour pancakes. 

    Custards, Puddings, and Spoonable Sweets

    If you abstain from corn during Passover, trade the cornstarch in the applicable recipes for tapioca or arrowroot starch. The texture will be a bit more loose and sticky. 

    Tahini Chocolate Pudding (paleo, vegan, DF)

    The easiest vegan paleo chocolate pudding you will ever make with just 4 main pantry ingredients and 5 minutes of active time. No cooking required! Maple-sweetened and naturally free of gluten, dairy, eggs, sugar, and nuts.

    overhead of chocolate pudding with a bite taken out, on speckled plate with pretzel chocolate crunch

    The Best Chocolate Pudding (vegan-friendly)

    Simply the best, adapted from my friend Janet in her book Extra Helping. Or try my favorite vegan chocolate tapioca pudding. 

    drizzling olive oil onto pots de creme in glasses on marble board

    Chocolate Pot De Crème

    Easy stove-top custards, rich with bittersweet chocolate, topped with a drizzle of good olive oil and flaky salt. Or try this dairy-free chocolate coconut pot de creme. 

    faceted speckled white mugs with butterscotch pudding, whipped cream and flaky salt on marble surface

    Butterscotch Pudding (vegan & paleo options)

    These easy, addictive puddings brim with brown sugar, vanilla, and a hit of flaky salt. 

    eton mess in a shallow off-white bowl with cherry compote on pink linen

    Eton Mess with Poppyseed Almond Meringues

    Crisp meringues meet softly whipped cream and fresh fruit for a bright spring dessert. Use frozen cherries, or swap them for strawberry rhubarb compote or poached rhubarb. 

    Hibiscus Rhubarb + Haupia {Coconut Milk Pudding} in a jar

    Haupia (coconut cream pudding) with Poached Rhubarb

    Naturally vegan and gluten-free, this traditional Hawaiian pudding is made with coconut milk, sugar, vanilla, and cornstarch (or use tapioca or arrowroot if you prefer). Hibiscus gives the rhubarb a vibrant hue and sweet-tart flavor. 

    chia pudding layered with red jam and tahini topped with chopped granola bar

    Tahini "pbj" chia pudding cups

    This creamy vegan pudding makes a nourishing breakfast, snack, or dessert. 

    Gluten Free Cherry Clafoutis, sliced in pan (close up)

    Gluten-Free Clafoutis

    This classic French baked custard can be made with frozen cherries, berries, or stone fruit. Replace the oat flour with a different kosher flour such as sorghum, chestnut, teff, cassava, or half the amount of coconut flour to kosherize it. 

    Cookies & Bars

    rows of gluten free macaroons on a baking sheet

    Gluten-Free Macaroons

    Finally – macaroons that don't taste like punishment! These boast a crisp, caramelized shell, and a chewy interior redolent with vanilla brown butter and almond. 

    tahini chocolate chip cookie with a bite taken out parchment and wood board

    Grain-Free Vegan Tahini Chocolate Chip Cookies

    One of my favorite-ever cookies: soft, chewy, chocolatey, maple-sweetened, and loaded with sesame tahini goodness. Or try these paleo chocolate chip cookies, a similar recipe but made with cashew butter.

    fluted plate with chocolate brownie cookies and flaky salt

    Gluten-Free Chocolate Cookies

    Like brownies in cookie form, these deeply chocolatey cookies can be made grain-free with cassava flour.

    lemon bars on a marble wood board with a bite taken out

    Gluten-Free Lemon Bars

    My favorite ever lemon bars. Swap the rice and oat flours in the crust for cassava and millet flours, or use the coconut flour crust from this recipe to make them kosher.

    frosted brownies on a beige plate

    Gluten-Free Brownies with Tahini Frosting

    Teff flour makes these fudgy brownies kosher for passover while adding malty notes that play off addictive tahini frosting. Or try these Gluten-Free Cream Cheese Swirl Brownies.

    overhead of no-bake hazelnut brownies

    No-Bake Vegan Brownies 

    Just cocoa, nuts, and dates, these healthy brownies topped with luscious ganache taste like a decadent treat. Or if you make your own nut milk, try these Almond Pulp Brownies.

    Stack of gluten-free brownies with a hand lifting the top brownie

    Classic Gluten-Free Brownies

    Trade the sweet rice flour for any flavorful GF flour. My favorites are teff, chestnut, and buckwheat. Omit the whiskey here, or use brandy or dark or gold rum instead. 

    ice cream sandwiches with a bite taken out on a wooden platter

    No-Bake Raspberry Brownie Ice Cream Sandwiches

    Vegan raspberry ice cream sandwiched between layers of no-bake brownie, all dipped in homemade magic shell. 

    See this post for more gluten-free dessert recipes!

    Chocolate & Frozen Treats

    Coffee Halva Chocolate Chip Ice Cream in a white bowl with wooden spoons

    Coffee Halvah Chip Ice Cream 

    These are a few of my favorite things, in ice cream form!

    closeup of fudgesicle, melted on a white surface

    Vegan Chocolate Peanut Butter Popsicles

    Easy to make in a blender and oh so tasty. Try these with tahini, almond, or hazelnut butter instead of peanut butter if you like. 

    cocoa-rolled truffles on a baking sheet

    Vegan Truffles

    Coconut milk, dark chocolate, and coconut oil form the base for these silky dairy-free chocolate truffles. Add a bit of kick with cinnamon and chili or leave them plain. Or try these classic homemade truffles, with or without citrus zest. 

    stack of chocolate pistachio butter cups against white background

    Pistachio Butter Cups

    Homemade chocolate and pistachio butter elevate this healthier take on peanut butter cups. 

    jar of hot fudge sauce on pink background with gold spoon

    Vegan Tahini Hot Fudge Sauce

    Drizzle this luscious sauce over your favorite ice cream, vegan or not. 

    Wishing everyone a Happy Passover, Gut Yontif, and Chag Sameach! 

    *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 one of these passover dessert recipes, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 3 votes

    Passover Dessert Idea: Gluten Free Vegan Chocolate Tahini Tart

    Print Recipe Pin Recipe
    This vegan chocolate tart in a gluten free almond flour tart crust gets a flavor boost from sesame tahini, flaky salt, and a swirl of coconut whipped cream, all drizzled with vegan caramel sauce laced with tahini. A decadent vegan & gluten-free chocolate dessert everyone can enjoy! Use cassava flour in place of sweet rice flour in the crust if you abstain from rice on Passover.
    Alanna Taylor-Tobin
    Prep Time: 30 minutes
    Cook Time: 45 minutes
    Cooling Time: 2 hours
    Total: 3 hours 15 minutes
    Servings: 12 to 16 servings

    Ingredients

    Crust:

    • 1/2 cup (80 g) Bob’s Red Mill sweet white rice flour (or cassava flour)
    • 1/2 cup (60 g) Bob’s Red Mill blanched almond flour (or hazelnut flour)
    • 1/2 cup (45 g) cocoa powder (preferably dutch-process)
    • 2 tablespoons (12 g) Bob’s Red Mill tapioca flour (or arrowroot flour)
    • 1/4 cup (50 g) organic granulated cane sugar
    • 1/4 teaspoon fine sea salt
    • 6 tablespoons (85 g) cold vegan butter (such as Miyoko’s), diced into 1⁄2” cubes
    • 1 teaspoon vanilla extract
    • 2 ounces (55 g) dark chocolate, finely chopped

    Filling:

    • 8 ounces bittersweet chocolate (preferably 65% cacao mass), roughly chopped
    • ½ cup (130 g) tahini
    • 3 tablespoons (58 g) maple syrup (more or less according to how sweet your chocolate is)
    • 1 cup (222 g) well-shaken full-fat coconut milk
    • 1/8 teaspoon fine sea salt

    Caramel Sauce:

    • Remaining coconut milk from above (¾ cup / 175 ml)
    • ¼ cup (35 g) coconut sugar
    • 1 tablespoon vegan butter or coconut oil
    • 2 tablespoons tahini
    • Big pinch fine sea salt
    • ¼ teaspoon vanilla paste or extract

    Whipped Coconut Cream:

    • 1 (400 ml) can coconut cream, chilled overnight
    • ¼ cup (35) powdered sugar, sifted if lumpy
    • ½ teaspoon vanilla paste or extract
    • Flaky salt and chopped chocolate, for sprinkling

    Instructions

    Crust:

    • Position a rack in the center of the oven and preheat to 350ºF. Spray a loose-bottom, 9-inch round tart pan lightly with cooking spray and set aside.
    • In the bowl of a stand mixer fitted with the paddle attachment, combine the sweet rice and almond flours with the cocoa powder, tapioca starch, sugar and salt. Scatter the butter pieces over the top and drizzle with the vanilla extract. Turn the mixer to medium-low and run until the dough comes together in clumps and the butter is worked through, 3–5 minutes. (It will seem as though the dough won’t come together, but don’t worry – it will!)
    • Dump about half of the crumbs into the prepared pan and press evenly into the sides of the pan. Add the remaining crumbs and press evenly into the bottom – it usually takes me about 10 minutes to make it look pretty.
    • Place the pan on a rimmed baking sheet to catch any drips and bake until slightly puffed and firm to the touch, 20-25 minutes. Remove the crust from the oven and, while it’s still hot, press the sides and bottom with the back of a spoon. This will help it hold together when cool. While the crust is still hot, scatter the chocolate in the bottom and let sit a few moments to melt. Use the back of a spoon or an offset spatula to spread the chocolate over the bottom and sides of the crust. Let cool completely.

    Filling:

    • Place the chocolate and tahini in a medium-sized heatproof bowl and set aside. In a small saucepan, combine the maple, coconut milk, and salt. Place over medium heat and bring to just below a simmer. Pour the hot coconut milk over the chocolate and tahini. Stir until melted and smooth. You can either pour the warm filling directly into the baked tart shell. Or chill the filling for about 20 minutes, stirring every five minutes or so, until cool enough to hold a shape, then spread evenly into the baked tart shell. Chill until set, at least 2 hours and up to overnight.

    Caramel:

    • In a small saucepan, combine the remaining coconut milk and coconut sugar. Bring to a simmer over medium heat. Lower to maintain a gentle simmer and cook, stirring frequently, until thickened and darkened in color, 5-10 minutes. Remove from the heat and stir in the vegan butter, tahini, salt, and vanilla. Use warm or chill until needed; rewarm to serve.

    Whipped Coconut Cream:

    • Remove the chilled can from the refrigerator. Open the can from the bottom and pour off all the watery liquid that should had separated. Scoop out the solidified cream into the bowl of a stand mixer fitted with the whip attachment. Add the powdered sugar and vanilla. Whip on high speed until fluffy and thick, 1-2 minutes. Chill if not using right away.

    Finish:

    • Remove the sides from the tart pan and use a small, offset spatula to release the tart from the bottom of the pan. Place on a serving platter or cutting board. Swirl the whipped coconut cream over the top of the tart and drizzle and swirl with some of the caramel. Top with chopped chocolate and flaky salt, passing more caramel sauce at the table.
    • Extra tart will keep well, covered and refrigerated, for up to 3 days.

    Notes

    Make ahead:
    • The crust can be frozen airtight (baked or unbaked) for up to 1 month.
    • The crust with filling keeps well, refrigerated airtight, for 1-2 days.
    • The caramel can be made up to 1 week in advance, refrigerated airtight.
    • The whipped coconut cream can be made 1 day in advance, refrigerated airtight.
    Nutritional values are based on one of twelve servings.

    Nutrition

    Calories: 554kcalCarbohydrates: 41gProtein: 8gFat: 43gSaturated Fat: 25gCholesterol: 1mgSodium: 143mgPotassium: 451mgFiber: 5gSugar: 20gVitamin A: 285IUVitamin C: 1.8mgCalcium: 62mgIron: 4.9mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

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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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Bojon appétit!

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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

https://bojongourmet.com/gluten-free-lemon-poppy-seed-cake/

#lemoncake🍋 #glutenfreebaking #alternativeflours #glutenfreeflours #gfbaking #bakingfromscratch #lemonpoppyseed #poppyseedcake
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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! 🌈✨
 
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Whip one up for a satisfying brunch dish everyone can enjoy! Get the recipe @hodofoods. 
 
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Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/gluten-free-olive-oil-cake-lemon-almond-flour-dairy-free/

#oliveoilcake #glutenfreecake #almondflour #almondflourrecipes #lemoncake #citrusseason

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