The sense of community and generosity in my sweet little town just can’t be beat. Every summer, my gardening pals and neighbors drop off bumper crop goodies like melon, peppers, onions, herbs, beans and of course, tomatoes. My kitchen island (and beyond) is completely covered with tomatoes of all sizes, and colors. It’s inspired me to get […]
Tag Archives: Baking
Gluten-Free, Dairy-Free Thin Mints
I’m having a lot of fun with the Vega #OneChange campaign. Last week I made some protein-packed Chai Oatmeal for those of YU who tend to skip breakfast, and this week, I’m sharing a fun, guilt-free recipe for YU Weekend Splurgers. Girl Scout cookie time is a few months away, but you can get your […]
Gluten-Free & Naturally Dyed Holiday Shortbread Cookies
Colorful cookies are just part of the holidays, and for folks who want to steer clear of the dangers of artificial dyes, this Gluten-Free & Naturally Dyed Holiday Shortbread Cookie recipe is for YU. I use cocoa powder for brown, liquid chlorophyll for green and fresh beet juice for red. You can prepare these cookies either with […]
Gluten-Free Dairy-Free Popped Amaranth Bread
This post is dedicated to my cousin Richard, who has been kindly begging me for this recipe since he tried it a few weeks ago. This gluten-free, dairy-free bread goes perfectly well with Hearty Multi-Bean & Chia Seed Chili—I almost never make one recipe without the other and you can even bake the two together to create a casserole (see below). Amaranth is a nutritional powerhouse—high in lysine, calcium, protein, fiber and has a nutty, almost malty flavor. Popping the amaranth is fun and really adds a subtle popcorn-like taste to this unique, earthy bread which can be prepared in a pie pan, mini muffin tins, as drop biscuits or as muffins. Versatile and delish.