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.
Wholesome teff flour is paired with almond flour and maple sugar in a lightly sweetened fresh cherry cake.
A week later, I’m still loving rhubarb. I love it even more when it’s paired with strawberry and sandwiched by a gluten-free, lightly sweetened oat …
Bakery-style lightly spiced gluten-free muffins bursting with juicy blueberries.
A lightly sweet gluten-free banana cake topped with an almond butter glaze.
A version of an upside-down cake -strawberries and almond flour make for a Passover-friendly dessert that’s also great any other day of the year.
A naturally sweetened, gluten-free version of the Irish “barmbrack” for St. Patrick’s Day.