pluot cobbler tart

people think tarts are so fancy, so european.  but in reality, all you need to make one is the pan.  the crust that you press into it isn’t far off from that of a pie and the filling is much simpler – just dice up fresh fruit, arrange it in concentric circles and voilà!  you have yourself a certified fancy dessert and like the pizza i made a few weeks ago, this treat just happens to be gluten-free.  i used ground cashews and oats... Read More

blood orange and poppy seed spelt muffins

i haven’t been able to make it out to the farmers’ market much lately, but this weekend when i arrived at the one in silver lake i was greeted by bushels of beautiful blood oranges.  i thought to myself, “what better way to use these blood oranges than with one of citrus’ best friends, poppy seeds? and where do poppy seeds feel more at home than in a wholesome muffin?” after trying my hand at all-oat crackers, i am... Read More

all-oat crackers

i’ve been getting a lot of requests lately for gluten-free recipes. most of the veggie dishes i post are in fact gluten-free, but greens and soups aren’t in high demand from the gluten-free crowd. someone who is gluten sensitive really wants to enjoy all of the things flour addicts enjoy everyday – breads, cookies, baked goods, and in this case, crackers. i first got turned onto making my own crackers by smitten kitchen‘s... Read More

toasted buckwheat porridge

i find buckwheat tasty.  i’ve posted before about using buckwheat flour and adding it to granola bars, you can even sprout it and eat the greens in your salad. it’s a gluten-free grain that has been associated with reducing cholesterol, improving circulation, and might even be able to treat type II diabetes. this is a simple way to cook it up as a hardy breakfast, especially great on those cold foggy mornings. Read More  Read More