In need of a themed snack to indulge in while you read this week’s highly-anticipated memoir, “Spare?” This version of the Duchess’s banana bread, which I modified to be top-8-free, should do the trick. Happy reading!
Featuring ground ginger AND crystallized ginger, these sparkly beauties are what holiday dreams are made of. The recipe is a gift from my mom, Diane, who experimented with various ingredients and methods to get the gluten-free, vegan version just right. Cheers!
I’m not exaggerating when I say these are the absolute best vegan, gluten-free chocolate chip cookies I’ve ever made – and I’ve been experimenting for years. The tops get a bit crackly, and the insides stay perfectly soft. Want to swoon? Try them while they’re still warm.
Featuring big summer flavor from fresh raspberries, raspberry preserves, lemon juice and zest, this no-bake, gluten-free, dairy-free cheesecake is the perfect summer send-off. All of the specialty ingredients for this recipe can be found at Naturally Soergel’s.
These adaptable, just-sweet-enough cookies are perfect for lunches and after-school snacks, and you can get creative with add-ins such as dried fruit, seeds and vegan chocolate candies.
Haven’t made it to a Disney park this summer? Skip the lines and blend up a batch of this pineapple coconut soft serve, a dead-ringer for the parks’ Pineapple Dole Whip.
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