Spelt technically isn’t gluten free, but this recipe is wheat free.
¢ Cut carrots into larger bite-sized pieces o Can cut carrots diagonally for larger pieces (it also looks fancy to cut them at angle) o Put chopped carrots into microwave-safe container, and add butter pieces, spacing butter pieces so that all carrots will be drenched in butter after cooking ¢ Sprinkle ½ C Brown Sugar all over carrots and butter, ensuring that the top is equally covered with buttery/sugary goodness o Can also add orange rind at this point for buttery/sugary/citrusy goodness ¢ Microwave carrots for 10-12 minutes, or until soft, serve warm
A classic French pear almond tart adapted from Julia Child’s “Mastering the Art of French Cooking”. La tarte aux poires was my first love in France. This crust has a twist with coconut oil and pairs well with the frangipane and delicately poached pears.
Preheat oven to 220*F. Grease two baking sheets In a medium bowl, combine flour, baking powder, baking soda and salt. With a pastry blender cut in margarine until mixture resembles coarse crumbs.
This is absolutely delicious! The ricotta cheese makes this so moist and creamy!
Ustipke (pronounced “ushteepke”) is a Croatian recipe I learned from a friend. It’s my favourite thing to make for breakfast! Serve with a mixture of cottage cheese, feta cheese, sliced cucumbers, radishes, green onion and bell pepper. Also good with jam.
My mother used to make this recipe all the time from the wild blackberry bushes that grew at the edge of our yard. Amazingly, I can’t tell a difference using frozen blackberries, so you won’t be missing out on a thing!
Tucking white chocolate truffles into the centers of these fluffy cupcakes creates a sweet surprise.
Decadent and rich, this cake does not skimp on the rum. It is made entirely from scratch, with the exception of a box of pudding mix. Pay special attention to pouring on the glaze, which happens in two steps, and involves using a ring of walnuts.