This gooey pumpkin pudding chômeur (aka pumpkin pudding cake or self-saucing pudding) tastes like warm pumpkin pie smothered in butterscotch, only far simpler. Gluten-free and refined sugar-free, too.
This dessert goes by many names: Pudding cake. Baked pudding. Self saucing pudding. Chômeur. Call it what you like; around here, we call it “best dessert ever” and “dessert that we most likely want to eat any given night of the week.” It’s so quick and easy that we often do.
This gluten-free buckwheat apple galette epitomizes fall baking with the warm flavors of maple syrup and maple sugar meeting tart apple slices and toasty buckwheat. Free of refined sugar. This post was created in collaboration with Coombs Family Farms.
It’s no secret that Thanksgiving is my favorite holiday because PIE. This year the holiday is extra special to me because I get to see what you’re all cooking up from Alternative Baker, which has been out in the world for a little over a year. Few things make me happier than seeing your #AlternativeBakerBook creations on Instagram and answering questions about recipes, so please keep them coming! Extra kudos if you’ve made my gluten-free, whole-grain pie dough, which requires a few different flours and a bit of technique to make, but yields a light, flaky, shatteringly crisp crust that rivals wheat dough. It’s the recipe that prompted me to write an entire book about seasonal desserts made with flavorful flours. In other words, I was ins-PIE-ered.
A medley of fall vegetables, loads of parmesan, and bright lemon parsley oil make this cozy golden vegetable chickpea minestrone sing. This post was created in collaboration with La Brea Bakery.
In many ways, I have La Brea Bakery to thank for the existence of this site. 8 years ago, I was deep in a sourdough phase after inheriting some starter from a friend who got a jar off of Craig’s List (gotta love San Francisco!) Breads from the La Brea Bakery was my bible, and I blithely baked my way through loaf after loaf. If you’ve ever baked sourdough, you know the guilt of having to discard precious starter in order to feed your baby. I hated wasting all that lovely organic wheat flour, so I would try to find ways of using it in non-bread recipes: pancakes, waffles, flatbreads, and crackers.
Roasted brussels sprouts, potatoes, sweet potatoes, and cabbage meet earthy braised beans and your favorite burrito in these Mexican Roasted Veggie Bowls with Beer Beans. Adapted from Love Real Food by Kathryne Taylor.
I’ve been alluding all year to a secret project that’s been in the works, and I’m excited to finally share it with you! I had the pleasure of photographing a cookbook by the immensely talented Asha of Food Fashion Party. Masala & Meatballs releases in early January and it’s brimming with Asha’s vibrant food and loads of colorful photographs.
Recipes meld American comfort food with Indian tastes – think omelettes seasoned with chaat masala, spiced lentil shepherd’s pie, naan pizza, and cardamom-kissed funnel cake. Indian cuisine can feel intimidating to Americans with laundry lists of spices and unfamiliar flavors, but Asha makes her recipes accessible by using easy-to-source ingredients. There are recipes for every time of day, from breakfast treats to snacks for company to soups, curries, mains, desserts, drinks, and lots of spicy sauces and chutneys. There are even Indian-inspired tacos!
Tomatoes and bell peppers stewed with fragrant curry spices and finished with creamy coconut milk make this coconut curry shakshuka stand apart from the crowd. Adapted from Vegetarian Heartland by Shelly Westerhausen.
I spent last weekend on Fox Island, Washington holed up in a cozy cabin with a handful of blogger friends (more on this soon!) Among them was Shelly from Vegetarian ‘Ventures, whose beautiful cookbook Vegetarian Heartland: Recipes for Life’s Adventures published this year. I’ve been eager to share this coconut curry shakshuka recipe since I got a copy in my hot little hands. It was the first recipe to catch my eye because of my love for both shakshuka and all things curry, and now I’m predictably hooked.