Fruity Baked Goods
I originally developed these bars for a cooking class on bone health. Almost every ingredient here is high in calcium, resulting in a bar that delivers about 12% of this mineral’s daily requirement for women. They’re also high in protein and work as a great energy bar. I often carry these in the car with me for a mid-afternoon pick-me-up. Recipe and photo courtesy of Ricki Heller, from Sweet Freedom. Read More→
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Here’s a warm, satisfying finale to a winter meal, or a comforting dessert to have with tea. Read More→
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Remarkably delicious, this pie is fun and easy to make. For a light-colored piecrust use ivory teff flour; for a chocolate-brown piecrust use brown teff flour. Both are equally scrumptious. Contributed by Leslie Cerier, from Gluten-Free Recipes for the Conscious Cook. Read More→
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Ground almonds replace the flour and add sweetness to the topping for this fabulous fruit crisp. Contributed by Leslie Cerier, from Going Wild in the Kitchen. Read More→
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Rich with chocolate chips and pears, these melt-in-your-mouth blondies are delicious as a dessert or tea bread. They’re especially good with almond tea. Read More→
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This classic dessert, a delectable cobbler abundant with blueberries or blackberries, is delicious on its own or with nondairy ice cream. Read More→
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The pairing of orange and cranberry makes for a lively flavor combination in baked goods. If I’m in the mood to make muffins for a weekend brunch, this is one of my top choices! And for holiday baking or giving, this batter is nice made into mini-loaves. Adapted from The Vegetarian Family Cookbook. Read More→
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If you’d like an alternative to pumpkin pie, or an additional dessert, here’s a good one. It’s especially tasty served warm over vanilla nondairy ice cream. Read More→
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