A blend of oat and sweet rice flours creates a sturdy crumb to hold up late summer’s last nectarines. Sweetened just with honey and made dairy-free with coconut oil and coconut yogurt, this cake is a keeper.
A trio of simple gluten-free flours and fresh Gravenstein apples layered into a tender cake make for a delicious late summer treat.
Tender, not-too-sweet gluten-free shortcakes sandwich fresh strawberries and whipped cream — summer perfection.
Lightly sweetened apples are folded into an oat flour gluten-free crust that will make all your pie dreams come true.
Tender raspberries are folded into a sorghum and almond flour batter that’s kissed with coconut sugar to make a lightly sweet cake.
Tender oat flour and naturally sweet peaches are baked in a skillet to create a gorgeous, summer fruit cobbler.
Honey and buckwheat flour create a lightly floral, delicate cake infused with blackberries.
A nubbly, juicy cake made with fresh peaches, buttermilk, coconut sugar, and a simple combination of buckwheat and cornmeal flours — perfect on a summer morning.
A barely-sweetened gluten-free crisp that takes good advantage of delicious, ripe, summer fruit.
Three naturally gluten-free flours combine to create a tender, buttermilk and strawberry-infused cake.