One of the main reasons I eat pumpkin pie is the custard filling. So I figured I’d just cut to the chase and make the pumpkin custard.
Here’s a shout out to those of you who don’t or can’t eat chocolate. Blond brownies, also known as blondies, are a must make.
With blueberries in abundance at the moment (in North America), I couldn’t resist overusing them in this simple cornbread muffin recipe, using both almond flour and coconut flour.
Zucchini is one of those vegetables that grows like crazy in the summer. And it’s easy to grow.
I have a lot of strawberries, and it’s early in the season. Must be Seattle weather.
Paul Schmid is an award winning artist, and internationally published author and illustrator of children’s books. In 1993, Paul discovered he has Ankylosing Spondylitis (AS). AS is a form of arthritis that primarily affects the spine, although other joints can be involved. It causes … Continue reading
Want a seasonal biscotti? I gotcha covered.
There are so many great ways to make grain-free lasagna. Here’s one of my favorites from one of my cookbooks, The Healthy Coconut Flour Cookbook (page 149).
I’m feeling very guilty about being gone from here for so long, but rest assured I have been planning recipes to share. Now to just find the time to test, photograph, and share them.
|1 tablespoon||3 teaspoons|
|1/4 cup||4 tablespoons|
|1 cup||8 ounces|
|1 teaspoon||5 ml|
|1 tablespoon||15 ml|
|almond flour||1/2 cup||48 g|
|coconut flour||1/4 cup||26 g|
|honey||1/4 cup||85 g|
|honey||1 cup||12 ounces|
|maple syrup||1/4 cup||81 g|
|maple syrup||1/4 cup||59 ml|
|butter||1/4 cup||55 g|
|butter||1/2 cup||8 tbsp|
|cocoa||1/4 cup||22 g|
|chocolate chips||1 cup||6 ounces|
|chocolate chips||1 cup||160 g|
|olive oil||1/4 cup||54 g|
|olive oil||1/4 cup||2 ounces|
|coconut oil||1/4 cup||52 g|
|Parmesan, grated||1/4 cup||20 g|