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 …
My favorite tried-and-true oatmeal chocolate chip cookies — dubbed “Make Everything Better” cookies by my friend Lesli, adapted to be gluten-free and naturally sweetened.
Coconut milk infuses this gorgeously simply vegan and gluten-free chocolate cake.
A lightly sweet gluten-free banana cake topped with an almond butter glaze.
A version of an upside-down cake -strawberries and almond flour make for a Passover-friendly dessert that’s also great any other day of the year.
Chewy-crisp, lightly salted gluten-free peanut butter cookies made with maple sugar, coconut sugar, and maple syrup.
A simple, one bowl chocolate cake that’s made with buttermilk and topped with a luscious sweet-salt peanut butter frosting.
A gluten-free yellow butter cake topped with a thick, not-too-sweet raspberry jam buttercream calls for a quadruplet of naturally gluten-free flours and is sweetened just with maple sugar.
Tender, lightly sweet gluten-free cardamom-spice muffins that get their deep flavor from brown butter and maple sugar.
A richly flavored, tender gluten-free caramel cake made with coconut sugar.