A fresh lemon layer cake perfect for spring — one of those “you’d never be able to guess it’s gluten-free” cakes.
Chewy-crisp, lightly salted gluten-free peanut butter cookies made with maple sugar, coconut sugar, and maple syrup.
A simple, one bowl chocolate cake that’s made with buttermilk and topped with a luscious sweet-salt peanut butter frosting.
A naturally sweetened, gluten-free version of the Irish “barmbrack” for St. Patrick’s Day.
A gluten-free yellow butter cake topped with a thick, not-too-sweet raspberry jam buttercream calls for a quadruplet of naturally gluten-free flours and is sweetened just with maple sugar.
Tender, lightly sweet gluten-free cardamom-spice muffins that get their deep flavor from brown butter and maple sugar.
My absolute favorite chocolate cake recipe adapted to be gluten and refined-sugar free. It definitely feels like a hug in each bite.