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How to Build a Vibrant Summer Cheese Board

Gluten-Free Strawberry Shortcake

Gluten-Free Madeleines

Gluten-Free Scones

Coconut Flour Cake (Paleo)

Asparagus Crustless Quiche (gluten-free, grain-free, dairy-free & paleo options)

Gluten-Free Chocolate Hazelnut Tiramisù

No-Bake Chocolate Hazelnut Cheesecake (gluten-free, vegan, paleo)

Blood Orange Tart (gluten-free)

Gluten-Free Sugar Cookies (refined sugar-free, vegan & paleo options)

matcha chocolate chip cookie on a piece of parchment

Matcha Chocolate Chip Cookies (paleo, vegan & gluten-free)

Brown Sugar Walnut Baked Pears

Paleo Apple Crisp with Almond Flour Crumble (vegan option)

pumpkin spice granola in a bowl with yogurt, nut butter, and fruit

Pumpkin Granola (gluten-free & vegan)

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Panzanella is a glorious way to feature summer pro

Panzanella is a glorious way to feature summer produce. Toasted bread sops up juices from ripe tomatoes while basil and olive oil add punch. I (@the_bojon_gourmet ) like adding @hodofoods Moroccan tofu cubes for instant protein and extra flavor. They give this salad marinated feta vibes while keeping it vegan!

To stay with the Mediterranean theme, I add kalamata olives, cucumber, and a kicky oregano dressing. Think Greek salad meets panzanella!

Serve this right away as a vegan main dish, or bring it to a picnic or potluck. Get the recipe @hodofoods! #panzanella

Heirloom tomatoes are getting good in California r

Heirloom tomatoes are getting good in California right now and I’m looking forward to making this rustic tomato tart ASAP. 🍅

Flaky gluten-free pie crust melds with a cheesy base and ripe roasted tomato slices. Bring this beauty to a potluck or enjoy slices with a glass of bubbly for an appetizer or a light meal. ✨

https://bojongourmet.com/rustic-heirloom-tomato-tart-gluten-free/

Paleo Vegan Berry Peach Cobbler 🫐🍑 This rus

Paleo Vegan Berry Peach Cobbler 🫐🍑

This rustic summer fruit dessert combines berries and peaches with floofy #glutenfree biscuits. Swapping in finely ground @go_raw organic sprouted pumpkin seeds in place of almond flour makes this nut-free as well. Pumpkin seeds give the biscuits a lovely green hue and loads of buttery flavor. Don’t forget the ice cream!

Fruit:
1 ¼ pounds peaches or nectarines, in thick wedges (4 cups)
4 ounces (1 cup) blueberries
3 tablespoons (30 g) maple syrup
2 teaspoons tapioca flour
pinch fine sea salt

Biscuits:
½ cup (75 g) cassava or GF AP flour
½ cup (70 g) @go_raw sprouted pumpkin seeds, finely ground
3 tablespoons (30 g) maple sugar or coconut sugar
1 teaspoon baking powder
¼ teaspoon fine sea salt
4 tablespoons (56 g) cold, unsalted butter or vegan butter in ¼-inch dice
¼ cup (60 g) coconut yogurt
¼ cup (60 g) plant milk
1 teaspoon vanilla extract

for finishing:
2 teaspoons maple or coconut sugar
¼ teaspoon cardamom or cinnamon
1 tablespoon plant milk
plant-based vanilla ice cream, for serving

Position a rack in the center of the oven and preheat to 400ºF.

In a large bowl, toss together the peach slices, maple syrup, tapioca flour, and salt. Scrape into a baking dish (7x10” oval or 9” pie plate) and bake until the fruit is warm and juicy, 15-20 minutes.

Whisk together the cassava and pumpkin seed flours, maple sugar, baking powder, and salt in a large bowl. Add the cold butter bits and rub with your fingers until the butter is somewhat worked in with some pea-sized bits remaining.

In a small bowl, stir together the 2 teaspoons maple sugar and the cinnamon for topping the biscuits.

Place the yogurt, milk, and vanilla in a small saucepan. Place over a low flame and heat, stirring frequently, until the mixture is hot and steamy. Pour the hot dairy mixture into the flour/butter mixture and quickly but gently stir with a flexible silicone spatula until just combined. Scoop small lumps of dough over the fruit. Brush with the milk and sprinkle with the sugar. Bake the cobbler until the biscuits are golden on top and cooked through and the fruit is bubbling vigorously, 20-30 minutes. Serve warm.

Strawberry shortcake dreams all summer long 🍓

Strawberry shortcake dreams all summer long 🍓

These GF shortcake biscuits are tender and buttery thanks to a blend of gluten-free flours (almond, oat, and rice) plus butter and cream. I’ve included dairy-free and vegan options too!

✨Tip: if you don’t have any whipped cream on hand, use thick coconut yogurt for a tasty dairy free option like I did here.

Bojon appétit my loves!

https://bojongourmet.com/gluten-free-strawberry-shortcake/

#recipereel #gfbaking #strawberryseason

Moar #zucchini love: chocolate tahini zucchini bre

Moar #zucchini love: chocolate tahini zucchini bread ✨

This floofy loaf is paleo, vegan, and nut-free and it’s super simple to whip up with just a bowl and a whisk. Great for packing on picnics and in lunchboxes, or nomming with coffee in the afternoon ✨

https://bojongourmet.com/vegan-paleo-zucchini-bread-tahini-chocolate/

#zucchinibread #tahini #chocolove #paleobaking #paleodessert #bestofvegan #glutenfreevegan #allergyfriendly

Next up for #zucchini season: GF zucchini fritters

Next up for #zucchini season: GF zucchini fritters! Made with chickpea flour and spices for a falafel vibe🧆🥙

I love serving this up with herb yogurt sauce, chopped cucumber, tomato, and a drizzle of lemon. These are easy to make and they use up SO MUCH zucchini!

https://bojongourmet.com/gluten-free-zucchini-fritters/

#zucchinifritters #zucchinirecipes #f52farmstand

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