The holidays aren’t the holidays without pumpkin pie. But what if you’re unable to eat gluten? Dry your tears, this pie is your answer! Rich and flaky with a perfect hint of fall spices, this pie will check all of your boxes. I was so excited to work with Nature’s Fare Markets to create this recipe: my aunt and cousin … View The Post
Piles of fresh summer fruit are wrapped in perfectly flaky pastry in this rustic, simple but impressive fruit galette. The pie crust recipe makes enough for two galettes, so double the fruit filling if you want to make two. Otherwise the crust freezes really nicely for up to a month when packed in a plastic resealable bag.
It’s safe to say that I’m a really healthy eater. But there are times when I choose to indulge, and when I do, it has to be worth it. For instance, if I want a piece of chocolate, I’m not going to eat that old half-eaten Easter bunny at the back of the cupboard. I’m going to find the best … 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 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