Rhubarb is in season here! It is almost like the first fruit of the season. There are so many creative ways to use rhubarb, such as in compotes, pies, jams, sauces, crisps, scones, and ice cream! If you have any more ideas please share. These gluten-free, vegan rhubarb scones make a tasty breakfast treat or afternoon snack with tea. This is another recipe of mine that doesn't require any starches or xanthan gum. The binding action comes from the chia seeds and sweet rice flour.

We've been experiencing a rather cold, rainy spring here in the pacific northwest so the other night I made a big pot of vegetarian chili. It would not have been complete without a batch of warm corn muffins. Our family enjoyed these so much that I decided to share them with you.

If you have been following my blog for a while you'll know that I am a big fan of buckwheat. I buy the raw groats and then grind them myself in the dry container of my Vitamix. Raw Buckwheat Groats are soft and can also be easily ground in a coffee grinder if you don't happen to have a Vitamix. The resulting flour is very mild, creating tender, flavorful pancakes or baked goods.

These beautiful holiday cut-out cookies are made with whole food ingredients and sweetened only with stevia. Not only are they gluten-free, but grain-free as well. I use a combination of almond meal and shredded coconut pulsed in the food processor to create a nutritious, low-glycemic, and naturally sweet "flour" blend.

Today I have a very unique recipe to share. A gluten-free bread recipe that needs to be kneaded! It is made of whole grain flours and is also free of xanthan gum, starches, nuts, eggs, and dairy. Last August I began creating kneadable dinner rolls and braided bread free of the above mentioned ingredients. But something was missing.

These moist, delicious, high-protein gluten-free, sugar-free bars are made with almond flour, carob powder, and a touch of cinnamon. They are sweetened only with mashed banana and liquid stevia. Carob powder is naturally sweet unlike cocoa powder which is very bitter.

This scrumptious gluten-free, grain-free, sugar-free, and dairy-free coffee cake recipe comes from Kelly Brozyna's new cookbook,

This pumpkin cornbread recipe uses quinoa flour as part of the ingredients, though the overall cornbread flavors are not overpowered by quinoa's strong taste. Adding in a whole cup of pumpkin puree adds a touch of sweetness that creates balanced flavors and a wonderfully moist cornbread.

This past evening we celebrated Martinmas, the day of St. Martin, with a lantern walk. My daughter's kindergarten class all made their own lanterns using watercolor paper and tissue paper.

Since Easter is fast approaching I thought you might like a recipe for healthy gluten-free cinnamon rolls. I grew up eating homemade cinnamon rolls nearly every Christmas and Easter morning. The yeasty smell of rising rolls filling every nook and cranny of the house is a memory hard-forgotten.