{Gluten-Free} Autumn Apple Cake

{Gluten-Free} Autumn Apple Cake

I am told that fall is coming in most parts of world, heralded by trees dressed in flaming reds and yellows, foggy clear-aired mornings, and apples.  Glorious apples.  I’m a WA girl at heart, and the knowledge that I cannot make my yearly pilgrimage to Wenatchee for a box of freshly picked Honeycrisps and MacIntoshes is beyond depressing.  Here in Savannah, the oak trees always look the same, and I am told that we may get a taste (but only that) of fall come October.  At least the humidity is fading.
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Gluten-Free Plum Cake

Gluten-Free Plum Cake

Gluten-Free Plum Cake

Hello, autumn! Today’s feature is a gluten-free plum cake, a lesser-known but nonetheless quintessential harbinger of fall.

Maybe you’ve heard of Marian Burros’ famous plum torte via the New York Times. A longstanding tradition, the recipe has appeared in the Times every September since 1983, and no one is tired of it yet. After a month of baking plum pies at work, I’m just now getting around to experimenting with the last of the stone fruit at home. If I baked one thing with plums this year, I reasoned, a simple gluten-free plum cake would be the best use of my time. Continue reading…

#Thanksgiving Recipes Roundup 2015


wild rice kale lentil salad

I’m supposed to be packing but, shhh!, I’m making a recipe roundup post for you, just in time for Thanksgiving. It turns out that half the recipes on this site are muffins and humble cakes, and the other half are perfectly fallish, with a Venn diagram effect on quite a few that check both boxes. (Pumpkin Coffee Cake with Apples and Cranberries, anyone?).

Instead of trying to hammer out some hastily photographed, poorly made pretense at anything Thanksgiving-y, here’s something better: a comprehensive guide to gems from the archives that should grace your table this fall… Continue reading…

{Gluten-Free} Apple and Cheddar Galettes

cheddar crust apple pie


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Apples and cheese are my favorite snack. I slice and core an apple before work, give it a quick soak in some lemon- or vinegar-spiked water to prevent browning, and take the slices with me in a reusable sandwich bag. (The one with apples on it, of course.)

Like everything else I eat, it is apparently cause for a bit of a stir in the office.

“Apples and cheese?” our custodian said incredulously when he poked his head in my office one day. And then, concerned, “You pregnant?”

Uhh…no. That would be a definite no.

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{Gluten-Free} Pumpkin Coffee Cake with Apples & Cranberries

{Gluten-Free & Dairy-Free} Pumpkin Coffee Cake with Apples & Cranberries

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I bought cranberries this weekend with the intention of making some iteration of a cranberry-orange pound cake, but woke up with something different on the brain: apple cake.

Okay, I can just make that Autumn Apple Cake that’s already up on the blog, I reasoned sleepily, shuffling toward the computer in J’s bathrobe. But when I pulled up the recipe, streusel topping came to mind. Karina makes a great pecan streusel topping, maybe I’ll add some of that. And the cranberries, of course. Oh! We don’t have sour cream. But there’s canned pumpkin, maybe that would be a good substitute?

And so, in the slanted sunlight of an autumn morning, the “all the fall things” cake came to be: a gluten-free pumpkin coffee cake with apples, cranberries, and pecan streusel.

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{Vegan} Thai Iced Coffee Rice Pudding

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Have you ever noticed that every Thai restaurant has iced coffee on the menu? Order it next time if you’ve never done so. You’ll find a cold, slightly sweet and milky brew with a hint of…what is that spice? Psst–it’s cardamom. Similarly, the Vietnamese have their own version of iced coffee, made with sticky sweetened condensed milk. To make these coffee drinks at home, WikiHow has variations on Thai coffee for you to try, and Coffee Geek has an absurdly detailed (but altogether in character) tutorial on Vietnamese iced coffee.

If that’s enough to send you trundling off to the kitchen to get your caffeine fix for the day, don’t bother clicking through. But if the thought of combining Thai iced coffee and an autumn staple, rice pudding, sounds intriguing, read on…


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{Vegan} Toasted Millet Tabbouleh with Butternut, Hazelnuts, and Pomegranate

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Eating gluten-free means I inevitably end up having a salad when we go out. I used to like salad, I really did…until it became a symbol of everything that was off-limits. Now I throw a little pity party every time I have to eat a salad, complete with audible sighs and halfheartedly scooting leaves around my plate. Even though I love the idea of noshing on a big pile of vegetables, there is a strict ban on lettuce if I’m cooking for myself.

Despite the aforementioned aversion to lettuce, I’ve got salad on the brain this week. Not a pile of leaves with ranch and a few lonely olives, though. Especially since it’s October, we’re headed in a different direction, salad-wise. How about a thoughtful melange of whole grain, roasted squash, fruit, herbs, and nuts, barely graced by a tangy vinaigrette? Now that’s my kind of salad.


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