Everything Food
YIELD: 24 CAKES These take a little finesse and time to put together, but the end result is so fun, you’ll want to do it all over again! These are an especially good choice to bring along to potlucks, or to serve at a dinner party, a la mode with a little Matcha Cashew Ice …
YIELD: 8 SHORTCAKES Nothing says summertime like the taste of sweetened strawberries atop a delicate shortcake. Don’t forget the whipped coconut cream! Feel free to adjust the amount of sugar depending on the natural sweetness of your berries. Use more or less sugar as needed. ________________________________________________________________ Ingredients 1½ cups superfine brown rice flour ¼ cup …
YIELD: 8 SERVINGS This pumpkin roll freezes exceptionally well, allowing you to just take off a bit when a craving strikes and reserve an emergency stash for later. It’s my go-to treat for a late-night, early autumn sweet fix. ________________________________________________________________ Ingredients 6 tablespoons water ⅓ cup sorghum flour 2 tablespoons brown rice flour 1 tablespoon …
YIELD: 1 LOAF This fragrant bread is a lovely addition to a tea party, with sweet cinnamon and plump raisins dotted throughout. This bread is exceptionally good toasted and slathered with Raspberry Chia Jam. ________________________________________________________________ Ingredients 1 tablespoon active dry yeast ¼ cup sugar 1½ cups warm water, about 105°F 3 tablespoons coconut oil 1¼ …
YIELD: 1 LOAF A fun twist on an old favorite, chocolate chips add an extra touch of sweetness to this moist pumpkin bread. For an extra indulgent treat, use this as the bread base for the Bread Pudding recipe. ________________________________________________________________ Ingredients 2 tablespoons flaxseed meal 4 tablespoons water ½ cup non dairy margarine 1½ cups …
YIELD: 1 LOAF Delightfully moist and simple, this cake is fantastic on its own and makes a lovely base for mix-ins, such as ½ cup of sliced almonds, dried berries, or chocolate chips. ________________________________________________________________ Ingredients 1 cup sorghum flour 1 cup besan/chickpea flour ¼ cup tapioca flour ½ cup potato starch 2 teaspoons xanthan gum …
YIELD: 1 LOAF This is a version of that cake, minus the gluten and eggs. This banana bread pairs awfully well with a cup of crushed walnuts or pecans, so toss a few in the batter right before it hits the pan if you like your loaves a little nutty. ________________________________________________________________ Ingredients 2 tablespoons water …
YIELD: 10 SERVINGS This is a gem of a cake that my mother made often when I was a child, and that I didn’t appreciate until I was a full-fledged adult. Although my mom’s original recipe isn’t gluten-free or vegan, I can assure you that this version is just as incredible. ________________________________________________________________ Ingredients CAKE ¾ …
YIELD: 1 BUNDT CAKE A popular treat from the South, which is theorized to have originated in Jamaica, this cake was also widely known at one time as “The Cake That Doesn’t Last.” A fun play on the traditional Southern classic, this dessert takes the cake with all its scrumptious add-ins like pineapple, banana, and …
YIELD: 1 BUNDT CAKE This cake is delightfully fragrant and tender with the comforting flavor of apples and a lovely subtle color from the carrots. Use any type of sugar you’d like. I love the standard evaporated cane juice … but light brown or coconut palm sugar would bake up nicely, too. ________________________________________________________________ Ingredients ½ …
