Deliciously moist chicken tenders breaded with gluten free panko and coconut, then baked to crispy perfection. A perfect easy weeknight option your whole family will love.
Perfect for fall with the warmth of spices and zing of lemon, this Ginger Cardamon Loaf is quick to whip up and great to have on hand any day of the week.
If you only have the bandwidth for one Pumpkin baked good this fall, this could be it. It requires no crazy ingredients, it’s naturally gluten free, only two bowls are left to wash up afterwards, and it’s even better with cream cheese frosting – always a bonus.
For the last two weeks, I have been trying to share with you a recipe for Pumpkin Loaf. Seemed easy — yet, it took three attempts to pull it off.
Although there is no cheese involved, you would never know it. Cashews soaked overnight then blended create a lusciously smooth and creamy filling, with dates and pecans standing in for a nutty crust. Top it off with whatever fruit is in season and you really can’t go wrong.
Not to be confused with a gingersnap cookie which are usually very crispy and spicy, these cookies have just the right blend of spices with the richness of molasses and the zing of crystallized ginger.
Perfect as a casual appetizer, warm from the oven everyone will quickly gather around. For dinner with guests, paired as I did, with a big pot of clams in broth with leeks, chorizo and cherry tomatoes it was a big hit. Works well as a pizza base too!
There are a ton of recipes online for salmon cakes, however, most use mashed potatoes as a binder. Boy are they missing out. Turns out brown rice is perfect here, it creates a salmon cake that resembles “Arancini”, which are beautiful crispy Italian rice balls.
I have learned that when baking gluten free, if you bake something everyone raves about, make it again, then make it again slightly differently. You could use this recipe and swap the blueberries for strawberries, or maybe create an apple cinnamon version.
With only 2 eggs and an abundance of lemons I just winged it — yep, I kind of made up the recipe!