My favorite tried-and-true oatmeal chocolate chip cookies — dubbed “Make Everything Better” cookies by my friend Lesli, adapted to be gluten-free and naturally sweetened.
Buttery, soft naturally gluten-free chocolate chip cookies made with oat flour, coconut and maple sugars.
A lightly sweet gluten-free banana cake topped with an almond butter glaze.
A fresh lemon layer cake perfect for spring — one of those “you’d never be able to guess it’s gluten-free” cakes.
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.
A richly flavored, tender gluten-free caramel cake made with coconut sugar.
A whole grain gluten-free applesauce cake warmly spiced with cinnamon, ginger, nutmeg, and cardamom.
A lovely soft gluten-free vanilla cake filled with strawberry jam and whipped cream.
Fluffy gluten-free buckwheat-berry scones sweetened with just a little maple syrup and berries.
My absolute favorite chocolate cake recipe adapted to be gluten and refined-sugar free. It definitely feels like a hug in each bite.