I always get such a surprised and excited response when I suggest or make gluten-free popovers, that I want you to have this recipe. It’s a fabulous, dramatic, and relatively easy alternative to bread, and a non-sweet treat sure to please GF and non-GF eaters alike.
I originally developed this recipe for a Twin Cities Star-Tribune article on ideas for using fresh and local blueberries at the height of the berry season. It quickly became a bakery favorite, and you can use either fresh or frozen fruit, depending on what's in season.
These lightly sweet grahams make for a versatile treat. You can cut them big enough for s’mores, crumble them for pie crust, or cut little shapes, like that other brand. It’s a little more work, but for a fun outcome can be worth the effort.
Pumpkin bars were a favorite at the bakery, and this recipe has been a popular request. This version is slightly lighter than the ones we made at the bakery, which mostly means it’s hard to stop at one. Very easy and quick to make. If you want, leave out the chocolate chips and spread the top with vanilla frosting instead.
Who doesn't love a great pie? You can definitely have it gluten-free, and this recipe is actually less fussy than traditional wheat crust.
A popular favorite from the bakery, named for a character in a children’s story who like to bake ginger cookies. Sure to please year ‘round, but I’m not sure if anything beats a fresh, chewy ginger cookie, a mug of hot apple cider, and a crisp fall day. To make dairy-free, substitute organic palm shortening for butter.
