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    Home

    Your 5 Favorite Recipes of 2017 + a Recap

    Published Dec 30, 2017

    Winter Cheese Board

    Who's ready for this year to be over? In some ways, 2017 seemed like it would never end. (Doesn't "covfefe" feel like it was a decade ago?!) But looking back on the year, I realize just how much I have to be grateful for. More on this below.

    Raspberry hibiscus margaritas

    But first, I wanted to share your favorite (i.e. most-viewed) TBG recipes from 2017.

    Ginger Fig Tart with Chestnut-Almond Crust {vegan & gluten-free}

    #5: Ginger Fig Tart with Chestnut Almond Crust {vegan + gluten-free}

    With a silky ginger cashew cream, fresh figs, and a press-in chestnut and almond flour crust adapted from Alternative Baker, this tart was as fun to make as it was to eat. The recipe was a collaboration between me and my friends Mere and Laura. Mere is the creator of Pollinate Journal, a beautiful food blog full of evocative photos and writing, and Laura is a civil engineer who fosters kittens in her spare time. I met both of these ladies earlier this year at Omnivore Books (along with Sarah of My New Roots) and I'm so glad we found each other. Fun fact: we all have neglected December birthdays within 4 days of each other, which we celebrated together with a dinner at Millennium, with a candle for each of us to blow out.

    Spiced Bourbon Cherry Pie {gluten-free}

    #4: Spiced Cherry Bourbon Pie {gluten-free}

    Made with my favorite flaky GF, whole-grain, gum-free pie dough and filled with sweet cherries kissed with bourbon and spice, this pie was a favorite around here, too. Inspiration came from seeing Waitress on Broadway with my family, with a flavor profile emulating the sweet and sassy personality of my niece Cierra in honor of her birthday. In my head I call it "Cierra Cherry Pie" in a southern accent a là Sara Bareilles playing the role of Jenna.

    Hibiscus Berry Smoothie Bowls

    #3: Hibiscus Berry Smoothie Bowls {vegan + gluten-free}

    We ate these nearly every day for 4 months this spring and summer, and I'm glad you guys love them too! Cashew butter, oats, hemp and chia seed, plus a mess of frozen berries and a touch of maple syrup make these taste like soft serve ice cream that you can eat for breakfast. The creamy cashew topping comes from Laura of The First Mess who I had the immense pleasure of cooking breakfast with in Cambria at a blogger retreat. Her beautiful cookbook is one my favorites.

    Tomato Baked White Beans with Feta and Lemon Parsley Oil

    #2: Tomato Baked White Beans with Feta and Lemon Parsley Oil

    Adapted from the Greek dish Gigantes Plaki and inspired by a galentine's day meal that Emma and I shared at Kokkari Estiatorio in San Francisco. Plump white beans baked in tomato sauce and bathed in feta and tangy parsley oil make a hearty side dish or light vegetarian main. {Note to self: MAKE THIS!}

    Roasted Beet & Carrot Lentil Salad with Feta, Yogurt & Dill

    #1: Roasted Beet and Carrot Lentil Salad with Yogurt, Feta, and Dill

    The people have spoken and they love legumes! I'm glad to know I'm not alone. This platter salad comes from Andrea's book Dishing Up the Dirt. It's wonderfully nourishing and full of bright, zippy flavors like fresh herbs, lemon, tangy yogurt, and briny feta all playing off of earthy lentils and root veggies.

    Gluten-Free Maple Pumpkin Pudding Chômeur

    Honorable mention: Maple Pumpkin Pudding Chômeur {gluten-free, refined sugar-free, dairy-free option}

    Many of you made this gooey baked pumpkin pudding for Thanksgiving this year, and so did I! It's stupidly easy to put together, and it hits all the fall flavor notes of sweet baking spices, earthy maple syrup, whole grains, and lots of butter (dairy or non-dairy). The recipe is adapted from Maple by my friend Katie Webster, another lovely gal I got to spend time with this year in Burlington, Vermont.

    Ice cream with Caramel Sauce

    And now, a drop of gratitude. This year I was blessed not only with a ton of delicious food, but also a host of fun projects, travel, and time to connect with family and friends. I shot a cookbook with Asha, co-taught a workshop with Sarah, Gerry, and Carla, and cozied up in a cabin in Nevada City with Emma, Erin, and Sarah. I got to attend 3 different blogger retreats with a bunch of amazing women in California, Vermont, and Washington.

    Sarah, Emma, Erin

    I climate marched in DC and visited NYC for the first time. I threw a cookbook party with Janet, spoke at Omnivore and Lightroom, and Facebook Lived with Renee. Sarah and I styled over a hundred recipes for NYT and made pretty recipe videos together. I wrote, styled, and shot 4 Alternative Baking columns for GFF: Gluten-Free Forever Magazine (and I'm currently working on next spring's), and styled a commercial shoot for a local olive oil brand.

    GF beet ravioli

    GF Hazelnut Brownies with Tahini Hot Fudge Sauce
    Vegan Tahini Hot Fudge Sauce!

    I snuggled kittens, and learned that kitten fostering isn't just for crazy old cat ladies, but something I myself could do, just like Amanda, Erin, Laura, and Hannah (I just haven't taken the leap yet – hopefully in 2018!)

    kittens!

    And all year long I've been filled with gratitude for this wonderful, ever-expanding community of foodie weirdos around the world. Thank you for nerding out with me in this space! Now let's all have a delicious 2018 filled with love, laughter, and good eats. (And midterm elections.)

    *What recipes would you like to see on TBG next year? Leave a note in the comments below!*

    Cocktails at Shelburne Farms

    *Thanks for reading! 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 a recipe from this site, I’d love to see! Tag your Instagram snaps @The_Bojon_Gourmet and  #bojongourmet.*

    GF Teff Skillet Cookie

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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. Katherine says

      December 31, 2017 at 12:23 pm

      Alanna,

      Happy 2018! Thank you for a beautiful year in pictures and recipes of deliciousness as always. And congratulations on the cookbook.

      I have no recipe requests as everything I think of you have already made; however, I am spontaneously traveling to India for a month... so maybe something for me to cook when I get back inspired by Indian spices?

      Thank you again for many years of wonderful recipes, especially the recurring cornbread and polenta crusts (asparagus and shiitake!), the cherry frangipane tart (I know, all are vintage) and the surprise coconut shakshuka.

      Katherine

      Reply
      • Alanna says

        January 01, 2018 at 2:10 pm

        Your trip to India sounds so exciting! In that case, I think you'll love Asha's book Masala & Meatballs that I shot this year; it comes out in a week! I'm SO glad you love the cornbread, polenta crusted tart, cherry tart, and shakshuka! Now I'm inspired to do an updated version of that cherry tart with my GF crust.. Safe travels!

        Reply
    2. Janet says

      January 01, 2018 at 9:38 am

      Is it possible I gained three pounds just looking at all this beautiful food? Probably not since both drooling and running to the kitchen to check the pantry burn tons of calories. One of the few nice things I can say about 2017 is it brought so much Bojon in every form to my life, so in the end it will go down in the books as a good year indeed. Here's to fostering more whiskers, midterm elections and plenty more cross-country encounters! Xo

      Reply
      • Alanna says

        February 02, 2018 at 7:22 pm

        Agree on all counts! More Janet time soon please. <3

        Reply
    3. Kelly Bennett says

      January 01, 2018 at 7:06 pm

      The things I like most about your recipes is how reliable they are in terms of me recreating them in my kitchen and how delicious they are. Ones that we enjoyed most in 2017 were your cornbread in all its variations (particularly your Farmer's Market Cornbread), pizza dough, pie pastry, Apple, Buckwheat & Gruyere Puff pancake, and the Mesquite Gingersnaps. The maple pumpkin pudding cake was great at Thanksgiving. I really appreciate that most of your doughs last either days in the frig (extending those pans of fresh cookies) or can be frozen. That's crazy rare in gluten-free doughs--AND they come out of the freezer edible and delicious. Thank you--

      Reply
      • Alanna says

        February 02, 2018 at 7:23 pm

        That is so nice to hear Kelly! Thanks for trying so many of my recipes and for the super sweet words. <3

        Reply
    4. Elisabete Lourenço says

      January 02, 2018 at 5:20 am

      I love your post and cook

      Reply
      • Alanna says

        February 02, 2018 at 7:23 pm

        Aw thank you!

        Reply
    5. Kate says

      January 23, 2018 at 11:21 pm

      Hi Alanna,
      I am visiting your site for the first time in a long time (to send the link for your french lentil and spinach soup to a friend!) and I was excited to see some new non-dessert recipes! I love looking at your desert photos, but rarely make desserts at home. On the other hand, some of your main dish recipes from 2013 are still in heavy rotation in my home, and I would love to see new things in that vein... and more gorgeous pictures of fruit tarts, please :)

      Reply
      • Alanna says

        February 02, 2018 at 7:25 pm

        Aw, thanks for stopping by Kate! I love that french lentil soup - a Deborah Madison recipe I believe - my soup hero! Savory main dish recipes - got it! Thanks a bunch for the request. :)

        Reply
    6. Sarah says

      July 04, 2018 at 12:45 am

      That gluten free cherry pie sure does look amazing! I will have to bake one for Thanksgiving this year.

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

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

#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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