Sunday, December 6, 2015

Fig Cranberry Walnut Cookies

Made these cookies yesterday and they turned out great! They are perfect for breakfast and go well with tea. One thing I love about this cookie dough is that is isn't too touchy or difficult. Small adjustments don't make too much of a difference. Plus they are gluten-free! 

Fig Cranberry Walnut Cookies 
Makes about 2 dozen

6 Tablespoon softened butter
1/2 cup white sugar
1/2 cup brown sugar
1 Tablespoon ground flaxseed 
3 Tablespoon water 
1 egg
1 1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon cinnamon
2 teaspoon cocoa powder 
2 1/4 cup oat flour
1/2 cup oats  
1/4 cup chopped dried figs 
1/4 cup chopped dried cranberries 
1/4 cup chopped walnuts 

1) Mix softened butter, white sugar, and brown sugar until smooth
2) Blend flaxseed until powdery then add water (let mixture sit for 5 minutes)
3) Add flaxseed/water mixture to the butter and sugar- mix until combined. 
4) Add egg and vanilla to butter/sugar and mix until combined 
5) Mix the oats, oat flour, baking soda, salt, cinnamon, and cocoa powder together 
6) Add the dry ingredients to the wet ingredients. (Add little bits at a time and stir) 
7) Add chopped figs, cranberries and walnuts to the dough
8) Put dough in fridge for 15-20 minutes while oven preheats to 350F 

Bake for 10-12 minutes - until edges become golden grown 

*Note- if you desire, you can add 1/2 cup chocolate chips as well

Thursday, June 18, 2015

Ginger Nectarine Tart

GF Ginger Nectarine Tart 

Find the gluten-free crust recipe here:

3 to 4 nectarines
1 1/2 Tb tapioca flour
1/2 cup sugar
pinch of salt
1 tsp vanilla
1/2 lemon- juiced
1/8 tsp cardamom
1/8 tsp ginger

1) Mix together the flour, sugar, salt, vanilla, cardamom, and ginger
2) Cut up nectarines into thin slices
3) Mix nectarines in lemon juice and vanilla
4) Pour flour mixture into nectarines and mix together
5) Arrange nectarines in uncooked tart crust

Bake for 30 minutes at 375F'

Note* this filling recipe makes enough to fill one small tart crust - double or triple the recipe for a large tart

Monday, June 8, 2015

GF Star Fruit Custard Tart

GF Star Fruit Custard Tart

Fine gluten-free crust recipe here:

1 cup milk
1/2 cup heavy whipping cream
1 1/2 tsp vanilla
3 Tb tapioca flour
1 1/2 Tb arrowroot powder
pinch of salt
1/4 and 1/8 cup sugar
4 egg yolks
1 Tb butter

1) whisk egg yolks until thick and pale - set aside
2) Mix tapioca flour, arrowroot, salt, and sugar together in bowl - set aside
3) Mix milk, heavy whipping cream, and vanilla into sauce pan
4) Heat milk mixture on medium heat until steaming
5) Add flour/sugar mixture to milk mixture and stir on medium heat until bubbling
6) Slowly pour hot milk into egg yolks while stirring constantly
7) Pour eggs yolk and milk (now fully mixed together) back into sauce pan
8) Put sauce pan on medium heat and stir constantly until mixture thickens and bubbles
9) Pour mixture back into a bowl and stir in butter
10) Cover with plastic wrap and leave custard until room temperature
11) Pour room temp custard into cooked tart crust
12) Leave tart in fridge for at least 4 hours (preferably overnight), allowing custard to set
13) Decorate tart with starfruit and any other fruit of choice

(this filling recipe makes enough to fill one small tart crust - double or triple the recipe for a large tart)

GF Darjeeling Berry Mousse Tart

I don't know about you, but I love a good tart recipe - plus it's gluten-free! This irresistible tart includes a bold Second-Flush Darjeeling and fresh berries. I like to get as much flavor as I can out of my Darjeeling so I often let it steep in the cream for at least 3 hours. If you want to make a cream pie in place of a small tart, you'll need to at least triple the amount of filling. Whether you're hosting a small dinner party or just making this for your family, this is a dessert to impress!

GF Darjeeling Berry Mousse Tar

Find crust recipe here:

1 cup heavy whipping cream
2 tsp second-flush darjeeling 
2 cups frozen berries
1/2 cup sugar (you can add more or less to taste)
1/4 cup of cold water
1 teaspoon gelatin

(I got my darjeeling from:

1) Measure heavy whipping cream into a bowl and add darjeeling to steep
  (set in fridge for at least an hour)
2) Defrost the frozen berries and strain juice into sauce pan - set aside
3) Add gelatin to cold water and let sit 
4) Put berry juice on medium heat and add sugar 
5) Once juice is steaming, add in gelatin and remove from heat 
6) Transfer juice to bowl and set in fridge until thickened 
7) Strain darjeeling tea leaves from cream 
8) Pour cream into mixer and mix on high until small peaks form 
9) Add berry juice to whipped cream and carefully mix together 
10) pour mousse into cooked tart crust and set in fridge 


(this filling recipe makes enough to fill one small tart crust - double or triple the recipe for a large tart)

Monday, May 11, 2015

GF Vanilla Orange Muffins

I absolutely love these gluten-free muffins with a big cup of darjeeling
Check out for some great Darjeeling!

GF Vanilla Orange Muffins

2 1/2 cup oat flour
1 Tbs baking powder
1/4 tsp salt
1 cup cream (or milk)
1 egg
3 Tbs honey
1 Tbs olive oil (or butter)
2 tsp vanilla
2 tsp shaved orange peel

1) Preheat oven to 350F
2) Mix all ingredients together in a bowl
3) Scoop a little more than 1/4 cup into each muffin tin
4) Bake for 20-25 minutes

Wednesday, May 6, 2015

Iced Honey Lemon Darjeeling

It's finally warm and sunny so I hope you're ready for lots and lots of summer recipes!

I decided to kick spring and summer off with this Iced Honey Lemon Darjeeling

I used some amazing First-Flush Darjeeling from Tea Campaign Canada. I'm currently running the Instagram for this tea company and I highly recommend their darjeeling. Check out their website here:

Iced Honey Lemon Darjeeling

4 cups hot water (175F)
4 tsp loose leaf darjeeling (find the darjeeling I used here:
2-3 Tbs honey
1 lemon

1) Measure out 4 tsp. of darjeeling and 3 Tbs of honey

2) Heat water to 175F and steep the darjeeling in 4 cups of water for 12-15 minutes (this can vary depending on your preference)


3) While the tea is still hot, add 2-3 tablespoons of honey and stir to help it dissolve

4) Add 1-2 tablespoons of lemon juice until the taste is to your liking

5) Set tea in fridge for 2-3 hours until chilled

Monday, October 27, 2014

Gluten-Free Mini Blueberry Pies

Made these adorable little pies today!

For the crust, I used my tart crust recipe which you can find here:

Here's the filling recipe:


4 1/2 cups of blueberries (or 3 1/2 cups blueberries, 1 cup raspberries)
1/2 cup sugar
3 Tablespoons tapioca flour
3 Tablespoons arrowroot flour

-Bake for 15 minutes at 400F
-Change temp to 350 and cook for 20-30 more minutes (until filling is bubbling)

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