Flaxy Pumpkin Muffins

Yield: about 12 large or 24 mini muffins
Sweet and creamy pumpkin puree is used in these healthy muffins to increase nutrition and decrease the amount of oil used for moistening. These lightly sweetened treats make a good breakfast or snack when something warm and comforting is called for on a cold winter day.
Rounded 1/2 cup [...]

Soft-Boiled Eggs with Miso, Lemon and Cilantro – Brys Stephens

Serves 4
I saw the picture of this recipe on a food blog called Cookthink and drooled. The recipe is by Brys Stephens.
4 eggs
1 tablespoon tahini
2 tablespoons sweet white miso
1 tablespoon fresh lemon juice
1/4 serrano chile, thinly sliced
1/4 cup water
1/4 cup cilantro leaves
Put the eggs in a saucepan and add enough cold water to cover them. [...]

Oatmeal Pecan Praline Cookies

(sweetened with golden raisin puree and barley malt syrup)
Yield: about 2 dozen cookies
These comfort cookies are perfectly sweet, great for lunch boxes and healthy enough even for breakfast. The malt adds a lively flavor that goes nicely with the oats and spices, and the praline gives these treats a touch of sophistication without loosing the [...]

Oatmeal Pecan Pancakes

Makes 10-12 medium cakes
1 1/4 cups milk
1 cup rolled oats
1 tablespoon vegetable oil
2 eggs, beaten
1/2 cup whole wheat flour
1 tablespoon maple syrup
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup pecans, chopped
Combine the milk and oats in a large bowl and let stand 10 minutes. Add the oil and beaten eggs, mixing well. Stir in the flour, [...]

Corn Arepas

Yield: 14 small pancakes
Corn flour, as well as all gluten-free flours, take much longer to cook than wheat flour. If you have a small griddle or are using a skillet, this can mean a long wait for each batch of cakes. In this recipe, I brown them 6-8 minutes on each side, then transfer them [...]

Cornbread with Dates and Honey

FROM GF (DL)
Yield: 9-12 servings
Although not technically a dessert, honey and dates make this bread a sweeter treat in comparison to traditional cornbreads. Sprinkled on top during baking, the dates give this bread a pretty “quilted” look.
1 1/4 cups corn meal
3/4 cups GF Baking Mix (see sidebar)
2 teaspoons guar or xanthan gum
2 teaspoons baking powder
1/2 [...]

Oatmeal Schoolhouse Cookies

FROM GF (DL)
Yield: about 2 dozen cookies
No too crisp and not too soft, these GF favorites make perfect lunchbox stuffers or comforting after school treats. Oats are often contaminated with wheat during processing. Buy GF oats when you can.
8 tablespoons (1 stick) unsalted butter, softened
3/4 cup packed brown sugar
1/4 cup maple syrup
2 eggs
2 teaspoons vanilla
3/4 [...]

Flourless Hazelnut Torte with Grilled Pears

FROM GF (DL)
Yield: 8 servings
This easy, versatile recipe can be prepared two ways—with the pears on the side or as a decoration on top of the cake. The pears can be exchanged for peaches or nectarines in the summer months.
TORTE
1 1/2 cups toasted hazelnuts, skins removed (see note)
1/2 cup maple syrup
2 teaspoons vanilla extract
1 tablespoon [...]

Carrot Cake with Coconut Cream Cheese Frosting

FROM GF (DL)
Yield: one double layer 8-inch cake
Rich and moist, this cake is a hit for birthday parties and autumn potlucks. Make sure to have all the ingredients ready to go before you start mixing.
CAKE
1 cup quinoa flour
1 cup GF Baking Mix (see sidebar)
2 teaspoons guar or xanthan gum
1 teaspoon sea salt
1 teaspoon baking powder
2 [...]

Super Fudge Brownies

FROM GF (DL)
Yield: 9-12 bars
Chewy on the outside and fudgey on the inside, these GF brownies hold their own against the “real thing”. Patience is a virtue—they require double the baking time and need to be cooled completely before cutting and eating.
6 ounces good quality unsweetened baker’s chocolate, finely chopped
5 tablespoons unsalted butter, cubed
2 cups [...]

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