I first heard the word “Vegan”  about 30 years ago, back then I thought if you were a vegan you lived off of alfalfa sprouts, avocado and brown rice.  And, the baked goods they consumed certainly contained carob. Things have changed hugely in the kitchen since then.  Baking vegan solves a lot of food allergy issues… Continue reading

This Coconut Banana Loaf today is for my friend Lynda.  Her son was recently diagnosed with many food allergies, and she is feeling a bit overwhelmed with all the restrictions. 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… Continue reading

While my kitchen may be awash in various types of cookbooks, I rarely use them as intended.  For me, they are more of a resource.  I flip through the pages, linger over the fabulous photos, looking for inspiration rather than instruction — most days. However,  this recipe that Ina Garten created is cake perfection.  I followed the instructions… Continue reading

I often lament here that gluten free baking is a chemistry project with some astronomy thrown in. Because, often it seems that not only do you have to have the perfect combination of flours and starches, but also the stars have to align for the whole thing to work out. Some combinations work, while other… Continue reading

With the school year over, gone are the mad dash mornings. Gone are the 6:30 wake up calls, repeated several times to the kids. So glad so say goodbye to the balancing act of packing Bunny’s lunch every day. No easy feat to create a healthy vegetarian lunch, without including sandwiches or wraps. To celebrate… Continue reading