Gluten-Free Cranberry Crumble

Gluten-free cranberry peach crumble. Easy as pie. Wait. Easier.

Sweet and Tart

So I have a question for you. Albeit, rhetorical. Who doesn't love a warm-from-the-oven fruit crisp or crumble? Personally, I'm a big fan. Obviously. Here's why. Imagine tender, juicy melt-in-your mouth bites of sweet fruit. A kiss of brown sugar. A hint of cinnamon.

And Darling- best of all? Embarrassingly easy.

Think about it. No wrestling with stick-to-itself plastic wrap. No rolling out finicky fall-apart gluten-free pie dough that- I am sorry to tell you- never has the authentic tender flakiness of the real thing. My nose would be growing like a woody on a sixteen year old watching Angelina Jolie in Beowulf if I told you any gluten-free pie crust I ever ate was worthy of the filling.
And besides. Who needs the hassle? Honestly. And why pies? Whose bright idea was it to make pies the epitome of holiday baking perfection. The holidays are stressful enough. All the family mishigas. The drama.

I'm over it.

Easy and tasty is my kind of dessert. Hence my love for fruit crisps and crumbles. Sometimes I bake crisps in individual baking dishes. Sometimes I make fruit crumbles in a glass pie plate. This way, it even (sort of) resembles a pie. If you squint.

Or knocked back a vodka martini or two.

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Gluten-Free Coconut Flour Apple Cake

A lovely gluten-free apple cake with coconut flour.

Wheat-Free Apple Cake with Coconut Flour

The weather here has hula-hooped back into summer. I kid you not. It is ninety-seven degrees here in Little Russia, my West Hollywood neighborhood. As in 97. That's three shy of one hundred, Bubbe. In September. And what am I doing? Baking a cake. Heating up the kitchen. It figures.

As soon as I buy apples and start daydreaming about my favorite fall confections, imagining clear, cool evenings and Eva Cassidy's haunting rendition of Autumn Leaves, September turns sultry and sends me back into the closet, peeling off my straight legged jeans and Converse All Stars faster than Gordon Ramsay can mock sashimi.

So I may as well share my latest gluten-free cake recipe with you. I mean, I suffered extreme heat for it. I hot flashed till I was squishy for it. I panted and sweat until I resembled an over-ripe heirloom tomato. You know, dimpled and dented. Flabby. A little misshapen. And well. Squishy. Not a pretty sight.

Not that I'm trying to induce guilt or anything.

Not me.

So go ahead. Enjoy this new apple cake recipe. Share a slice or two amongst yourselves. Don't worry about me here in hot little WeHo. Really. Go. Bake. Discuss. Have some coffee.

And coffee tawk.

xox


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Favorite Autumn Recipes for a Gluten-Free Diet

It's that time of year again. Fall is for baking.

Gluten-Free Wheat-Free

Autumn Recipes

Welcome to my favorite Fall recipes- my collection of gluten-free comfort food for the golden, burnished season of Autumn. From harvest inspired appetizers to cinnamon laced baked goodies, from pumpkin soups to cozy casseroles, flavors are warm, homespun, and inviting- perfect for cool, clear days and early nightfall. Take your inner domestic goddess by the hand. Grab your apron. Rustle up your favorite gluten-free ingredients. Turn on your oven. Fill your kitchen with the comforting scents of apples and cinnamon, cranberry and pumpkin, butternut and maple, nutmeg and curry.

{For readers Down Under, here are my Favorite Spring recipes}

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Gluten-Free Chocolate Cupcakes

Gluten-free chocolate cupcakes.

Cupcakes for the In Crowd...

Gluten-free cupcakes are hot. Or should I say, HAWT. Tack on vegan status, too, and you've got a trend worthy of the most BoHo WeHo GoGo. So I'm reprising this chocolate cupcake recipe to tempt you into baking this weekend.

These little beauties remind me of Devil's Food Cake. Dark, moist and chocolatey.

So grab your inner Domestic Goddess by the hand and stir up some trouble.

But before we get to (what happens to be my favorite) chocolate cupcake recipe from the archives, I want to share something. Maybe it's the waxing moon, that cyclic siren pulling us toward wholeness, to embracing our shadow, urging us to let go, shed the outworn for the sake of authenticity. Or maybe it's the fresh start of a new school year, possessing me with cravings for newly sharpened pencils and thick stacks of paper, clean as a cloud. Fall always wakes me up. It conjures images of new beginnings.

And yes, there will be baby pictures.

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Gluten-Free Banana Almond Bundt® Cake Recipe

Almond flour makes this banana Bundt® cake gluten-free gorgeous.

Almond Flour Cake Love

Baking weather has arrived. Are you feeling the urge? I am. It's Bundt® Cake time. Time for stirring up gluten-free cake batters with soft ripe bananas,  pumpkin puree, and applesauce, filling the kitchen with the warm sweet scent of cinnamon. Time to tie on your cute little apron and invoke your inner Domestic Goddess. Because the groovy-spooky Fall Equinox is right around the corner, I am sorry to tell you. Summer fun is fading fast, Sweetpea. Your tan lines are disappearing.

Your UGGs are calling.

So paw through your stash of rocket shaped Popsicle molds, drink umbrellas and pool party napkins. Get ready to retire the flamingo adorned lemonade pitcher (unless you happen to live in Boca Raton). Snake your way into the back dark corner of your kitchen closet.

Liberate the Bundt® pan you haven't used since Ground Hog Day.

It's dusty but it cleans up nice.


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Gluten-Free Peach Muffins with Almond Flour

Gluten-free peach muffins baked with almond flour.

Juicy Peach Muffins

Today is Labor Day. And here I am working. Editing photographs of peach muffins and writing up a new gluten-free recipe. No rest for the wicked. Or the self-employed. We bloggers toil at our living daily, working through holidays and oftentimes, dinner. We tend and tweak and pretty much live a nerdy geek life. The opposite of glamorous.

Or maybe it's just me.

There are plenty of extroverted bloggers who travel and attend blogging conferences and hob nob. They dine together and smile brilliantly in group pictures, tweeting breathlessly their mutual squee. And I envy them. Sometimes. Just a little.

But alas, the simple truth is, it is not meant to be. I am destined, you see, to the role of wallflower and geek girl. Because the mere, fleeting snippet of a thought about flying somewhere alone, which, you know, entails the whole going through various x-ray machines and raising your arms for people wielding wands, not to mention, taking one's shoes off and rushing to put them back on so that the person (make that seventeen persons) behind you doesn't get impatient while you fumble with your buckles and your unzipped purse and boarding pass and explain to the squinting security guy that the mystery wad of metal in your bag's side pocket is only dimes and quarters you collect for Santa Monica parking meters as he picks out all thirty-seven coins just to make sure and for good measure keeps your nail clippers (in all the excitement, you didn't confess you were also carrying nail clippers). Thank goddess you packed the vibrator in your checked luggage.

And then there's the whole belting yourself into a hulking metal beast with wings that weighs goddess knows how many megatons, and snugging your pelvis to a polyester burnt orange float-able seat cushion between a shiny headed businessman who obviously ate raw onions for lunch and college professor reading the New York Times who you know secretly wants to discuss Obama's Afghanistan policy. Where is Dr. Jack Shephard when you need him?

Such visions send spikes of fear and loathing down my duodenal canal.

So I imagine muffins.

I fondle peaches at the market admiring their curve and fuzz. I peel them gently and coax out the stone pit. I slice them into jewels that will fit on the tongue and give up a burst of sweet tart juice. I stir almond meal into powder soft flours and squeeze lime juice and sprinkle cinnamon.

I bake.

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