A giant cookie makes the perfect vehicle for berries in season; serve it in slices like a pizza – if you want to be fancier about it, call it a tart.
With just 3 ingredients, which I usually have on hand, these will be in my cookie rotation for years to come. They are slightly crunchy on the outside and satisfyingly chewy on the inside – I think best described they are the Italian cousin of a French Macaron.
This delicious fro-yo sherbet is mostly bananas, with added creaminess and flavour from whole milk yogurt.
With only 2 eggs and an abundance of lemons I just winged it — yep, I kind of made up the recipe!
Baking without gluten, eggs, milk, nuts, almond flour (which I love to bake with), also no corn or soy. Phew! That’s hard. However, I do love a kitchen challenge…