Tag Archives: recipe

Almond Coconut Banana Bread

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As much as I love eating leftover dessert cake for breakfast, I sometimes want something a little simpler. When I first stopped eating gluten, banana bread was one of the little things I missed, so I started looking for a reliable gluten-free alternative.

The first time I tried to make a gluten-free banana bread was also the first time I baked with coconut flour. I had no idea how different coconut flour is from other flours. The result was dense, leaden and dried-out mini loaves of banana bread that tasted good but fell far from my ideal.

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Jalapeno Cheddar Sauce for Pasta

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I love jalapenos. I first learned how to use a canner just so I could pickle my own peppers. I have grown my own plants a couple of times, too. One year, when I had a large garden, I ended up pickling 60 cups of peppers.

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Brown Sugar Cookies

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These black-eyed susans are in my mother’s garden. She worries about the weeds, but all I ever notice are the contrasting textures, the curves of the beds and the bursts of brilliant colour, like this one.

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Broccoli Bacon Cheddar Salad

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I have had broccoli salad on the brain lately. My mother had made one, which was delicious, but quite different from the one I’m posting here. Hers was made with feta, raisins and a yogurt dressing. After I ate some, I started thinking about THIS broccoli salad…

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Kalakand

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Kalakand is an Indian sweet. My mother, who was born in New Delhi, loves this treat. My brother and one of my sisters don’t think much of it, but my other sister and I adore it, just like our mother. We three kalakand lovers aren’t sad that it’s not to everyone’s taste, because that means there’s more for us.

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Chewy Cheddar Cheese Breads

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I fell in love with these breads long before I stopped eating gluten. I love how simple they are to make. And I love their chewy texture.

I have made versions of them for brunches and they are always a crowd pleaser. And they are so fast to make. The most time-consuming part of the recipe is putting the batter into the muffin tins. The batter can be made ahead and kept in the fridge for up to a week.

The original recipe is for Brazilian-style cheese breads and uses queso fresco. Since I’m not trying to replicate a traditional pão de queijo, I use a variety of other cheeses.

I have made these with feta, Parmesan, chèvre and cheddar. Each type is delicious, but the cheddar are my favourite. They are good eaten both warm and cold, but, let me warn you, they are so addictive that if you start eating them warm, you might find you don’t have any left to find out exactly how they taste at room temperature.

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Mini Boston Cream Pies

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This dessert is easy to make, which makes it a great option whether you eat gluten-free food yourself or are entertaining someone who does.

You can, of course, make a full-sized Boston Cream Pie, but there are benefits to the small ones. First of all, they are much cuter and more of a showstopper, presentation-wise. Secondly, you can eat lots and lots of them because they are so extremely tiny. Each one is about the quarter of the size of a muffin.

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