A lovely gluten-free, coconut sugar-sweetened pumpkin bundt cake made with a trio of gluten-free flours and topped with a delicious maple syrup and brown butter glaze.
Your perfect Halloween dessert: gluten-free pumpkin bars topped with cream cheese frosting!
Tender, wholesome gluten-free blackberry muffins made with oat and almond flours and sweetened with honey.
Soft and cakey gluten-free, refined-sugar free pumpkin chocolate chip cookies with oat flour, coconut sugar, and maple syrup.
Warmly spiced applesauce bread calls for a trio of gluten-free flours and just a little bit coconut sugar.
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.
Simplest hearty not-too-sweet oatmeal cookies with dried cherries and sweetened just with honey and applesauce.
A dark chocolate cake with a secret ingredient — zucchini! Teff flour, coconut sugar and maple syrup combine to make a class zucchini chocolate cake that’s gluten-free and naturally sweet.
These nourishing, not-too-sweet gluten-free muffins feature zucchini and toasted walnuts.
A trio of simple gluten-free flours and fresh Gravenstein apples layered into a tender cake make for a delicious late summer treat.