Today I’m hosting the April 2013 edition of the Gluten-Free Ratio Rally, and I couldn’t be more excited! The theme this month is shortbread. And endless summer…
An earthy and bittersweet take on baked goods, just in time to begrudgingly celebrate VD.
Few things say joy like chocolate chip cookies. If there’s a vegan in your life, or someone who happens not to be able to tolerate gluten, then I promise that you’ll make that person’s day by baking them chocolate chip cookies that they can eat. Make a baker’s dozen and keep one for the baker!
Soy-free, gluten-free, vegan anything might first cause one to ask oneself, ‘What IS in it…?’ but I promise that good things come in restricted boxes. For this month’s edition of the gluten-free ratio rally, I tackled the quintessential pumpkin pie. The recipe basically consists of three stages of stirring things and a ridiculous amount of time in the oven. I bet that you can’t guess the secret ingredient in the filling!
These ANZAC biscuits (never cookies) are a chewy favourite, dotted with raisins and toasted coconut. Bonus: they crisp up if left out in the air, and can be taken on long deployments at war.
These are the best vegan chocolate chip cookies ever. That is all.
Making rice crispy treats is the right thing to do with Chicago Soydairy’s Dandies vegan marshmallows. Trust me.
These gluten-free cookies pack a sweet punch with preserves in the middle! They’re also really fun to make, and if you have babies running around, this is a great recipe to bake with them. For gluten-free, they’re surprisingly tasty and go well with tea or coffee.