Just a little something I dreamed up this morning. Finished with a pat of grass fed butter and a drizzle of honey, it was the perfect way to greet the first Sunday of 2013. Cinnamon Peach Bread Pudding Gluten free. Dairy free. Sugar free. You’re welcome. 1 egg 2 egg whites 1 cup unsweetened almond […]Read Post ›
If pumpkin pie, snickerdoodles, and pecan pie had a baby…and they’re gluten-free, so you can have ten. That’s what I’m telling myself. Pumpkin Spice Salted Pecan Blondies 1 cup butter (I love me some Kerrygold) 1/2 cup brown sugar, packed 1 cup granulated sugar 2 tsp vanilla 2 eggs 2 cups gluten-free flour […]Read Post ›
These are not for the faint of heart. Oh my dark, dark chocolate with soft, chewy yet creamy oats. Just enough sweetness and a hint of cinnamon warmth. These are going to all my mamas. If you’re not into some serious chocolate, use semisweet or milk or peanut butter chips or butterscotch chips or cinnamon […]Read Post ›
Thanks, Ian, for letting mama get her bake on today…love you. Recipe adapted from dear Jenna at Eat, Live, Run. I have long admired. Crust 2 cups almond meal 3 T honey 1 T melted coconut oil 1/4th t salt Filling 1 cup berry juice, divided 1 cup frozen raspberries 1 cup fresh raspberries 2 […]Read Post ›
I’m having a love affair with tofu. I used to be afraid of it with all the GMO madness, but I’ve found delightful organic, sprouted, GMO-free tofu at Trader Joe’s and, of course, Whole Foods. It’s a low calorie, meatless way to get lots of protein and I find it a very homey, nummy ingredient […]Read Post ›
Mandy Unruh 