Warmly spiced applesauce bread calls for a trio of gluten-free flours and just a little bit coconut sugar.
Simplest hearty not-too-sweet oatmeal cookies with dried cherries and sweetened just with honey and applesauce.
These nourishing, not-too-sweet gluten-free muffins feature zucchini and toasted walnuts.
Tender raspberries are folded into a sorghum and almond flour batter that’s kissed with coconut sugar to make a lightly sweet cake.
Tender oat flour and naturally sweet peaches are baked in a skillet to create a gorgeous, summer fruit cobbler.
Honey and buckwheat flour create a lightly floral, delicate cake infused with blackberries.
A nubbly, juicy cake made with fresh peaches, buttermilk, coconut sugar, and a simple combination of buckwheat and cornmeal flours — perfect on a summer morning.
A barely-sweetened gluten-free crisp that takes good advantage of delicious, ripe, summer fruit.
A week later, I’m still loving rhubarb. I love it even more when it’s paired with strawberry and sandwiched by a gluten-free, lightly sweetened oat …
A naturally sweetened, gluten-free version of the Irish “barmbrack” for St. Patrick’s Day.