Gluten-Free Vegan Baking
This makes a great company dessert when peaches are in full season. The stuffing can also be used with pear halves. Recipe from World Vegan Feast (©2011, Vegan Heritage Press) by Bryanna Clark Grogan. Read More→
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These cookies are as simple to make as they are beautiful. Use any flavor of preserves you’d like in these…. I happen to really love the amber glow of the apricot preserves. A thicker jam or fruit preserve is key to having a uniform color puddle in your cookies. Sprinkle with a touch of confectioners sugar for the ultimate eye-popper. Recipe and photo contributed by Allyson Kramer, from Manifest Vegan. Read More→
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As a vegan with celiac disease… one thing that I thought I may never enjoy again was a classic Tollhouse style chocolate chip cookie. So I took it upon myself to de-glutenize and veganize a recipe I happen to consider perfect in every way (except for all
the animal ingredients it calls for, of course). Let me tell you … I kicked its ass.
I am betting that no-one could tell these cookies are missing like 90% of the original ingredients- and why waste your time telling anyone when you can be stuffing your face with such deliciousness? And since I’m a glutton for tastiness–-I added little bits of Medjool dates. Recipe and photo contributed by Allyson Kramer, from Manifest Vegan. Read More→
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This delicious gluten-free apple pie is perfect for winter holiday fare. And because it’s so easy to make, it’s a nice way to lighten your load when you’ll be doing a lot of other cooking. In the unlikely event that you have any leftovers, it’s also great for breakfast, served topped with a dollop of yogurt. Dates balance the tartness of Granny Smith apples beautifully, but you can make endless variations on this pie by choosing almost any fruit that’s in season and pairing it with whatever dried fruit seems appealing. Contributed by Leslie Cerier, from Gluten-Free Recipes for the Conscious Cook. 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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