Lemon bars are the perfect ending to a spring brunch, and they’re even easy enough for the kids to make as a special Mother’s Day treat. These bars have a nut-free shortbread crust and a tart lemon filling. In place of the powdered sugar that is usually sprinkled on top to balance the sour lemon, I like to top mine with finely shredded unsweetened coconut or fresh berries for a bit of sweetness.
Page 117
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Lemon bars are the perfect ending to a spring brunch, and they’re even easy enough for the kids to make as a special Mother’s Day treat. These bars have a nut-free shortbread crust and a tart lemon filling. In place of the powdered sugar that is usually sprinkled on top to balance the sour lemon, I like to top mine with finely shredded unsweetened coconut or fresh berries for a bit of sweetness.
These muffins are speckled with crimson cranberries and have a hit of orangey tanginess. They come together in a flash with only a blender or food processor—no mixing bowls!—which makes cleanup a snap as well. A steam bath increases the rise and keeps the almond flour from browning while baking, resulting in a moist and fluffy muffin.
Page 230
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These muffins are speckled with crimson cranberries and have a hit of orangey tanginess. They come together in a flash with only a blender or food processor—no mixing bowls!—which makes cleanup a snap as well. A steam bath increases the rise and keeps the almond flour from browning while baking, resulting in a moist and fluffy muffin.
This white cake is light and works wonderfully as the base for any of your vanilla cake needs. Our favorite way to eat it is with a layer of raspberry jam in the center and raspberry buttercream (page 160) on the outside.
Page 159
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This white cake is light and works wonderfully as the base for any of your vanilla cake needs. Our favorite way to eat it is with a layer of raspberry jam in the center and raspberry buttercream (page 160) on the outside.
The combination of cashew, almond, and coconut flour gives these biscuits a one-of-a-kind flavor and crusty exterior. And the moist crumbly center is fragrant from the fresh herbs added to the dough.
Page 234
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The combination of cashew, almond, and coconut flour gives these biscuits a one-of-a-kind flavor and crusty exterior. And the moist crumbly center is fragrant from the fresh herbs added to the dough.
This light and fruity cake tastes delicious with a layer of raspberry buttercream (page 160) in the center and frosted with either the vanilla buttercream (page 160) or cream cheese frosting (page 163).
Page 157
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This light and fruity cake tastes delicious with a layer of raspberry buttercream (page 160) in the center and frosted with either the vanilla buttercream (page 160) or cream cheese frosting (page 163).
I debated about whether to put this recipe in the treats section or the breakfast section, and decided to place it here as there are so many people who are allergic to eggs looking for an alternative morning meal. Because this crisp is full of various fruits, it’s sweet in its natural state and doesn’t need anything extra. The crunch of the topping is reminiscent of the typical oat topping you’re probably accustomed to, but with a deeper flavor profile that compliments the tart berries. Of course, feel free to dollop with coconut whipped cream, yogurt, or vanilla coconut ice cream as an after-dinner treat!
Page 44
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I debated about whether to put this recipe in the treats section or the breakfast section, and decided to place it here as there are so many people who are allergic to eggs looking for an alternative morning meal. Because this crisp is full of various fruits, it’s sweet in its natural state and doesn’t need anything extra. The crunch of the topping is reminiscent of the typical oat topping you’re probably accustomed to, but with a deeper flavor profile that compliments the tart berries. Of course, feel free to dollop with coconut whipped cream, yogurt, or vanilla coconut ice cream as an after-dinner treat!
These have the same texture and flavor you remember from childhood but without the corn syrup and refined sugar. They melt into a sweet gooey puddle in your hot cocoa or morning cup of coffee, and can even be dipped in the chocolate shell recipe on page 304 for chocolate-covered marshmallows.
Page 316
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These have the same texture and flavor you remember from childhood but without the corn syrup and refined sugar. They melt into a sweet gooey puddle in your hot cocoa or morning cup of coffee, and can even be dipped in the chocolate shell recipe on page 304 for chocolate-covered marshmallows.
Every time I was hospitalized for ulcerative colitis, an endless flow of unnaturally green Jell-O seemed to stream into my room, regardless of whether I ate it or not. But Jell-O doesn’t have to be synonymous with the chemically-packed version we are all familiar with. Grass-fed, unflavored gelatin supports healthy skin, nails, and hair and also aids in joint recovery and pain. It’s also beneficial for those with digestive diseases and to speed the recovery from colds or flus.
Page 214
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Every time I was hospitalized for ulcerative colitis, an endless flow of unnaturally green Jell-O seemed to stream into my room, regardless of whether I ate it or not. But Jell-O doesn’t have to be synonymous with the chemically-packed version we are all familiar with. Grass-fed, unflavored gelatin supports healthy skin, nails, and hair and also aids in joint recovery and pain. It’s also beneficial for those with digestive diseases and to speed the recovery from colds or flus.
This white cake is light and works wonderfully as the base for any of your vanilla cake needs. Our favorite way to eat it is with a layer of raspberry jam in the center and raspberry buttercream (page 160) on the outside.
Page 159
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Description
This white cake is light and works wonderfully as the base for any of your vanilla cake needs. Our favorite way to eat it is with a layer of raspberry jam in the center and raspberry buttercream (page 160) on the outside.
I debated about whether to put this recipe in the treats section or the breakfast section, and decided to place it here as there are so many people who are allergic to eggs looking for an alternative morning meal. Because this crisp is full of various fruits, it’s sweet in its natural state and doesn’t need anything extra. The crunch of the topping is reminiscent of the typical oat topping you’re probably accustomed to, but with a deeper flavor profile that compliments the tart berries. Of course, feel free to dollop with coconut whipped cream, yogurt, or vanilla coconut ice cream as an after-dinner treat!
Page 44
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Description
I debated about whether to put this recipe in the treats section or the breakfast section, and decided to place it here as there are so many people who are allergic to eggs looking for an alternative morning meal. Because this crisp is full of various fruits, it’s sweet in its natural state and doesn’t need anything extra. The crunch of the topping is reminiscent of the typical oat topping you’re probably accustomed to, but with a deeper flavor profile that compliments the tart berries. Of course, feel free to dollop with coconut whipped cream, yogurt, or vanilla coconut ice cream as an after-dinner treat!
My mom and grandma used to make fudge every year at Christmastime to give away as gifts or take to all of the holiday cookie exchanges. As I started to think about how to re-create that memory and a new recipe, I asked my mom if she had a copy of the recipe my grandma used. Turns out it was the one from the back of the marshmallow fluff jar! Instead of going through the trouble of making homemade marshmallows, then turning them into fudge, I came up with a simple recipe of just eight ingredients. Its flavor and texture are similar to the fudge I remembered. There’s no candy thermometer required, and it only uses one pot.
Page 312
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My mom and grandma used to make fudge every year at Christmastime to give away as gifts or take to all of the holiday cookie exchanges. As I started to think about how to re-create that memory and a new recipe, I asked my mom if she had a copy of the recipe my grandma used. Turns out it was the one from the back of the marshmallow fluff jar! Instead of going through the trouble of making homemade marshmallows, then turning them into fudge, I came up with a simple recipe of just eight ingredients. Its flavor and texture are similar to the fudge I remembered. There’s no candy thermometer required, and it only uses one pot.
Beet powder and the red color that results when natural cocoa powder is mixed with an acidic ingredient give this cake a naturally red tint. It uses a combination of arrowroot and coconut flours to make it nut-free. Try the cream cheese frosting (page 163) for a classic rendition, or for a dairy-free version, use the dairy-free cream cheese frosting variation of the vanilla buttercream (page 160).
Page 153
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Beet powder and the red color that results when natural cocoa powder is mixed with an acidic ingredient give this cake a naturally red tint. It uses a combination of arrowroot and coconut flours to make it nut-free. Try the cream cheese frosting (page 163) for a classic rendition, or for a dairy-free version, use the dairy-free cream cheese frosting variation of the vanilla buttercream (page 160).
Here is an apple pie just like you remember it from Thanksgivings past, but without the grains and refined sugars. The combination of apple varieties creates a wonderful firm and soft texture with both sweet and tart notes.
Page 259
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Here is an apple pie just like you remember it from Thanksgivings past, but without the grains and refined sugars. The combination of apple varieties creates a wonderful firm and soft texture with both sweet and tart notes.
This cake is a classic option for anyone allergic to nuts. Frost this classic cake with any of the frosting recipes at the end of this chapter. My favorite is a center layer of raspberry buttercream (page 160) with an outside frosting of vanilla buttercream (page 160).
Page 155
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This cake is a classic option for anyone allergic to nuts. Frost this classic cake with any of the frosting recipes at the end of this chapter. My favorite is a center layer of raspberry buttercream (page 160) with an outside frosting of vanilla buttercream (page 160).
Nothing says romance like caramel and dark chocolate. With a rich chocolate bottom, an airy caramel pudding-like center, and crispy spiced nuts on top, this dessert is a labor of love, but worth the effort.
Page 83
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Nothing says romance like caramel and dark chocolate. With a rich chocolate bottom, an airy caramel pudding-like center, and crispy spiced nuts on top, this dessert is a labor of love, but worth the effort.
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