Judging from my recent posts I’m clearly addicted to all things pumpkin. Truthfully, I’m constantly looking for ways to hide vegetables in my two year old son’s food. After all, he is my toughest critic! These pumpkin muffins are perfect for a snack or breakfast on the run and freeze beautifully. You can substitute gluten-free flour blend for all of the … View The Post
I started making these as regular (not gluten-free) cookies, but changed my mind at the last second simply because it was so easy to make them gluten-free! All I needed in my pantry was gluten-free oats and of course Patricia Chuey’s gluten-free flour blend so I thought, why not? Now, I’m not on a gluten-free diet, and I’m not a proponent … View The Post
I have been making these scones for years out of my first cookbook by Tasha Tudor and they are ALWAYS a hit. Nothing will impress your guests more than pulling a fresh batch of blueberry lemon scones out of the oven for breakfast or coffee! You can make these savoury by omitting the sugar and and blueberries and adding a … View The Post
I confess, it’s always been the pie filling, not the crust, that I’m after. I’d say that this is especially the case with pumpkin pie, the quintessential fall dessert. The good news is that skipping the crust makes it so much lighter in the calorie department! Pumpkin is rich in fibre, carotenoids and Vitamin A, which may help improve night … View The Post
I have loved baking since I was a little girl, and growing up in the Okanagan we were always surrounded by mountains of fruit in the Summer and Fall. Since I grew up in a family where wasting food was a big no-no, I started experimenting with different fruit recipes to try to make the best use of whatever was … View The Post
Rice pudding seems to be one of those childhood staple deserts that I keep coming back to. The best part is that it is so easy AND is naturally gluten free. If you want to make this vanilla bean rice pudding vegan, substitute the eggs for the chia seeds and the whole milk for the almond milk and voila, vegan comfort … View The Post
Eating gluten-free can be a challenge, especially when it comes to baking. Enter my friend and long-time mentor Patricia Chuey. When faced with the same food challenge, she stepped up to the plate and created her own gluten-free flour blend that knocks the socks off of any other gluten-free flour on the market.