Category Archives: Gluten-Free Desserts

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Sacred & Delicious Update

Dear Friends,

 

In case you’re wondering if I fell off the planet, I’m writing with a quick update to explain why you haven’t heard from me.

While on a beach vacation with my husband and step-daughter in July—totally social distanced, of course—I took a bad fall and fractured my wrist. It was a major big OWIE! Happily, the fracture healed, but it triggered a rare response known as complex regional pain syndrome and, alternatively, reflex sympathetic dystrophy. Medical experts believe that this is a response from the sympathetic nervous system.

I’m still unable to use my left hand, which has become quite stiff, particularly in the fingers. So, rather than dreaming up and testing new recipes, I’m focused for hours a day on rehabilitating my hand. This was a real surprise for me, as I had not intended to be gone for such a long time.

Before I disappear again, for whatever length of time it takes to restore the functions of my hand, I’d like to remind readers that you’ll find three fabulous pumpkin recipes on my blog: Puréed Pumpkin Soup, Spiced Pumpkin Pound Cake, and Pumpkin Spice Cookies—all gluten-free.

Sometime after this momentous election, I will share the ways I’ve adapted in the kitchen so that I’m still able to cook fresh food six days a week. (Like our Creator, I rest from cooking on the Sabbath!)

During this extraordinary moment in history, with all its inherent anxiety, we especially need to eat well. Cooking delicious healthy food can definitely bring joy to ourselves and to our loved ones. I wish you and yours good health and a beautiful autumn. Stay well! Stay safe.

With love,

PS For those of you who may have CRPS, or know someone who does, please reach out if you’d like to hear about my approach to healing with the help of several complementary therapies—and of course, an anti-inflammatory diet. You can leave a private note here.

 

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Sweet Relief for the Blues 

Photos by Ingrid Beckman

 

I’ve come out of hiding today to share a blueberry cobbler recipe that is simply too delicious to keep to myself! In keeping with my 2020 theme of healthy comfort food, this is scrumptious enough to chase your blues away. I’ve found cooking delicious food to be a respite from the anxieties of these perilous and sometimes lonely times. On the other hand, if you’re feeling hopeful, as I am, then a dessert that’s made with fresh berries and unrefined sugar can offer guilt-free pleasure that reminds us of life’s inherent sweetness.

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All Things Pumpkin 2019

This October Pumpkin Spice Cookie recipe reflects my most recent experimentation with gluten-free baking. I’m happy to say the experiment turned out well—though I regret it was in response to my newest food sensitivity!

 

Sadly, I seem to have developed an intolerance to nuts, including almond flour. Eating nuts or baked goods with almond flour make me itch. From an Ayurvedic perspective, it makes sense: nuts increase pitta, and high pitta can cause itching. Since nuts are also a common allergen and cause of food intolerance, I decided to explore baking with another high-protein flour for my growing readership.

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All Things Chocolate for Valentine’s Day

Today, dear friends and fellow chocolate enthusiasts, I offer you an incredibly delicious gluten-free and vegan chocolate cake with which to tempt your sweetheart on the occasion of Valentine’s Day. When Sacred & Delicious was first published in October 2018, Biblio Reviews wrote this: “The vegan Dark Chocolate Layer Cake was the best vegan cake I have ever made!”

I’ve adapted the book’s large sheet cake recipe to create a smaller cake you can bake in a heart-shaped pan or as a traditional 9-inch layer cake. Yes! A gluten-free and vegan cake that is moist, not overly sweet, and still delicious enough to make having seconds hard to resist. Just ask my husband!

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Gluten-Free & Guilt-Free Cookies

Nothing pleases better than a batch of chocolate chip cookies but there is one requirement—they have to be yummy, even when they’re gluten-free!  This recipe is also egg- and dairy-free. Switch from ghee to coconut oil and you’ll have a batch of vegan cookies.

Whenever I develop dessert recipes, I always have a health goal in mind: minimize the damage! While many people can eat sweets without a problem, I easily get the sugar blues so I avoid super-sweet renditions of favorite comfort foods. Even so, I get rave reviews when I serve these cookies, but you can add more sugar if you like!

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