“Loaded” banana bread that’s rich in bananas, light on the (unrefined) sugar, and packed with bittersweet chocolate and coconut flakes.
My latest rendition of a gluten-free pumpkin pie — the easiest, most delicious crust and the silkiest, coconut sugar-infused custard make this an instant holiday classic.
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!
Warmly spiced applesauce bread calls for a trio of gluten-free flours and just a little bit coconut sugar.
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.
Lightly sweetened apples are folded into an oat flour gluten-free crust that will make all your pie dreams come true.