Well, it's August. Harvest time. I've been busy picking berries, peaches, and apples as of late. Jam-making is in full swing, our gardens are overflowing, and the energy of summer is winding down into Autumn. You can feel it in the air here.
Have you ever had a quest to come up with the perfect recipe? Well I've been on a journey for years to create the perfect peanut butter cookie recipe. Not just any peanut butter cookie recipe though! I set out to create one that is free of gluten, dairy, soy, and eggs and one that is naturally sweetened.
I just couldn't let Valentine's Day go by this year without making heart cut-out cookies with my children. I did it every year with my mom and have created it to be a tradition with my children now. This year I have created a new cut-out cookie recipe. A delicious, heart-healthy, gluten-free cookie made from rolled oats.
I'm going to take another quick break from posting Elimination Diet recipes and share a favorite gluten-free, dairy-free pancake recipe with you. You all probably know how much I adore teff, right?
I wanted to take a moment away from the Elimination Diet frenzy and post a gluten-free cracker recipe. I have been very excited to share this awesome recipe and now is my chance.
This vegan nut cheese recipe is perfect for topping homemade gluten-free pizza or for using in between layers of lasagna noodles, vegetables, and sauce. It is easy to make using a high powered blender, such as the Vita-Mix.
I am not sure how many of you have fond memories of pizza. From what we hear, pizza is sorely missed when going gluten and dairy-free. This yeast-free, gluten-free (and xanthan gum-free) crust recipe is a newer creation of mine. I do have another yeast-risen sorghum crust that I haven't shared yet.