1/2 cup gluten free flour 3/4 cups parmesan cheese, grated 2 tsp fresh rosemerry, finely chopped ( or 1 tbsp dried ) salt and pepper to taste 1 cup pumpkin puree…
PUMPKIN, CHICKPEA FRITTERS
HAPPY BIRTHDAY AUNTIE EMM! PUMPKIN CAKE FOR ONE
Recipe adapted from Heather Christo Today is my sister Emma’s 30th birthday. I had hoped to take her out to brunch but she was far too hungover for that. Since I…
MAPLE MACAROONS
makes about 30 macaroons 2 large egg whites 1/3 cup pure maple syrup or honey 1/2 tsp organic vanilla 1/8 tsp organic almond extract 2 cups organic unsweetened shredded coconut…
FRUIT AND VEGGIE SNACK SQUARES
These are perfect as a quick on the go breakfast or snack. Pair them with a handful of berries or warm them up with a little butter or, for a…
FISH CAKE SANDWICH WITH LEMON CHIPOTLE MAYO
Recipe adapted from Canadian Living Makes about 6-8 med large patties Fish Cakes 1 rib of celery, coarsely chopped 2 green onions, chopped 1/4 cup parsley, chopped 450g of tilapia…
GLUTEN FREE PARMESAN POPOVERS
Recipe adapted from Beard+Bonnet 1 cup of Bob’s Red Mill gluten free all purpose flour 2 tbsp psyllium husk powder 1/2 tsp salt 1/2 cup parmesan, grated 1 1/4 cups milk, slightly warmed 4 large…
VEGETABLE RAMEN
Recipe adapted from BEARD & BONNET 1 package GF rice noodles 8 cups sodium free vegetable broth 1/4 cup Tamari GF soy sauce 2 Tbsp grated or minced ginger 4…
COOKING BY THE BOOKS: FISH TACOS WITH CHIPOTLE CREAM
The first time I made these was at my Aunt Jess’s home in East Hampton, NY. I began visiting the Hamptons when I was seven years old. My father had…