Flaky, light gluten-free pie crust

Recipes, Uncategorized | October 13, 2016 | By

A couple of months ago, I was presented with a challenge. I wanted a beautiful flaky pie crust like I was used with the wheat flour but, it had to be Gluten-free for the Gluten-free people in my life.

Lo and behold, I had an ingenius idea. Why not try the Bob’s Red Mill 1 to 1 Baking flour in the pie crust recipe on the back of the Tenderflake box? For those who don’t know what Tenderflake is, it’s lard, sold in a box, and the secret ingredient in the best pie crust you have ever had. I suggest using grassfed pure lard though, instead of the Tenderflake lard. The following recipe is theirs, however, I have only used 3/4 tsp of salt.

P.S. For Step 2: when you first start cutting in the lard it will look like this.


You need to make sure that it resembles a course oatmeal (below) before you move onto Step 3.



Flaky, light gluten-free pie crust
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  1. 5 1/2 cups Bob’s Red Mill 1 to 1 Baking flour - see Notes
  2. 3/4 tsp salt
  3. 1 lb of lard
  4. 1 tbsp vinegar
  5. 1 egg, lightly beaten
  6. Cold Water
  1. Mix together flour and salt.
  2. Cut in lard with pastry blender or 1 knife until mixture resembles coarse oatmeal.
  3. In a 1 cup measure, combine vinegar and egg. Add water to make 1 cup. Gradually stir liquid into pie mixture. Add only enough water to make dough cling together.
  4. Gather into a ball and divide into 6 portions. If desired, wrap unused portions and refrigerate or freeze.
  5. Roll out the portion that you are going to use for a pie crust.
  6. Put pie crust dough into pie pan and trim off any excess. Now would also be a good time to use leftover dough and cut-out shapes to apply as decorations, around the edge of the pie itself.
  1. This dough is a bit more delicate than regular dough, so handle with care. If you end up using Bob’s Red Mill all purpose flour instead, you absolutely must add the recommended amount of xanthan gum. If you don’t, your pie crust will be quite crumbly.

Salted Honey Rose pie

Recipes, Uncategorized | October 13, 2016 | By

I have to give credit to Eva Kosmas Flores over for the inspiration for this beautiful pie. I have made several nutritional changes to the original recipe but, it remains a delicious and wonderfully golden pie. While I have used rose water concentrate in my version, you can substitute ordinary rose water. However, you will have to adjust it to taste as rose water concentrate is far more condensed than regular rose water. I would also suggest using a milder raw honey in this recipe as a strong flavoured honey wouldn’t allow the vanilla and rose water to shine through.

P.S. I used my Flaky light, Gluten-free pie crust in this recipe to make sure that this pie was edible for my gluten-free friends.


Salted Rose Honey Pie
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  1. 3 tablespoons arrowroot flour
  2. 1/2 cup butter, melted
  3. 2 teaspoons rose water or 1/4 tsp rosewater concentrate
  4. 2 teaspoons white vinegar
  5. 1/4 teaspoon salt
  6. 3/4 cup raw honey
  7. 1 teaspoon pure vanilla extract
  8. 3 free-range eggs
  9. 1/2 cup cream
  10. 1 prepared unrefined, gluten-free pie crust (check out my recipe for a flaky light pie crust!)
  1. Preheat the oven to 350 degrees F.
  2. In a medium-sized bowl, mix together the eggs and cream until smooth. Set aside. Combine the butter, sea salt, and arrowroot flour until well blended.
  3. Add the rose water, raw honey, vanilla, and vinegar and mix until combined.
  4. Fold in the egg-cream mixture until incorporated.
  5. Pour the filling into the prepared pie crust and bake in the oven for 45 minutes to 1 hour, or until the top turns golden but the filling is slightly jiggly.
  6. Remove the pie from the oven and let it cool before serving.
  7. Optional: sprinkle a little extra sea salt over the top of the pie before serving.
  8. Note this pie does not have a real firm filling, but rather, it will still be quite soft after being set.
  1. All credit for the original pie filling recipe goes to Eva Kosmas Flores over at

Roasted Red Pepper Sauce

Recipes, Uncategorized | October 6, 2016 | By

For those who love Roasted Red Pepper anything, like me, I give you a sauce that works wonderfully both on meats and pasta. Roasted red peppers really do have a lot of delicious flavour but the best method really is to make your own at home. To do this, preheat your oven to 350 F. Cover a large cookie sheet in parchment paper and set aside. Cut your red bell peppers either in halves or quarters, remove all the seeds and lay them cut-side down on the cookie sheet. Place them in the oven for 15-20 minutes, or until they’re blackened around the edges.



Allow the peppers to cool until they are safe to touch, then peel off the skins with your fingers-a knife is also sometimes helpful.


Roasted Red Pepper Sauce
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  1. 1tbsp butter
  2. 1/2 small yellow onion, finely chopped
  3. 1 large red bell pepper, roasted and chopped
  4. 1/2 cup heavy whipping cream + 2 tbsp
  5. 3/4 tsp of arrowroot flour
  6. dried oregano
  7. dried basil
  8. dried parsley
  9. dried rosemary
  10. dried thyme
  11. 2 pinches of chili powder
  12. optional 1/2 tsp freeze dried garlic
  13. salt and pepper to taste
  1. Heat a medium-sized frying pan up to medium high heat.
  2. Add butter and finely chopped onion. Optional: If you want to add garlic, put it in now.
  3. Cook onions until they are translucent.
  4. Add the 1/2 cup of heavy whipping cream and stir.
  5. Add the chopped roasted Red Bell Peppers (instructions on how to make your own roasted red peppers are above in the blog portion)
  6. Add the herbs oregano, basil, parsley, rosemary and thyme, to your personal taste. (I usually start with 1/4 tsp of each).
  7. Add 2 pinches of chili powder.
  8. Add the arrowroot flour and stir to thicken the sauce to a nice creamy consistency.
  9. At this point I like to have 2 extra tablespoons of heavy whipping cream on hand, in case I need to thin the sauce a little.
  10. Add salt and pepper to taste.
  11. Most important step: put sauce on top of any meat or pasta of your choosing.

Lemon Bars

Recipes, Uncategorized | October 1, 2016 | By

In the event that you have tried my lemon curd find yourself wanting a more portable lemon treat, I give to you, the Lemon Bar. This recipe involves cooking the crust first to a light brown, letting it cool, then adding the filling and cooking it again. The bar itself has just the right amount of sweetness to lemon, making the citrus taste and smell stand out. The crust adds a bit of contrast, without being dry or really crumbly. Leftover lemon bars can be stored in the freezer for a refreshing hot weather treat.

Note: You need to have at least 4 large lemons on hand for this recipe, just to make sure you can get enough fresh lemon juice and lemon zest.



Lemon Bars
Serves 24
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  1. For the crust
  2. 1 cup butter, room temperature
  3. ½ cup powdered coconut sugar
  4. 2 cups Bob’s Red Mill 1 to 1 Baking Flour
  5. For the filling
  6. 6 large free-range eggs, room temperature
  7. 1 cup raw honey (you can use less or more honey to sweeten this recipe to your taste)
  8. 2 tablespoons lemon zest
  9. 1 cup fresh lemon juice
  10. 1 cup Bob’s Red Mill 1 to 1 Baking Flour
  1. Preheat the oven to 350 F. Grease a 9 x 13 inch baking pan. To make the crust, beat together the butter and powdered coconut sugar until fluffy. Gently stir in the flour just until combined. Press the dough into the bottom of the 9 x 13 inch pan. Bake at 350 F for 16-18 minutes or until lightly browned. Let cool completely.
  2. Meanwhile, to make the filling, whisk together the eggs, honey, lemon zest, lemon juice and flour. Pour over the cooled crust. Bake at 350 F for 30-35 minutes or until the filling is set. Let cool. Store in the refrigerator.
  1. Credit for the original recipe goes to Mallory over at

Silky French Buttercream

Recipes, Uncategorized | October 1, 2016 | By

Mmmm, French Buttercream Frosting aka, world’s best frosting-in my opinion. While regular Buttercream frosting is nice and very possible with nutritive sweetners, French Buttercream takes things to a whole other level of richness. To give you a comparison, Swiss Meringue Buttercream uses egg whites while French Buttercream uses egg yolks. Be sure to use fresh free-range egg yolks for the best outcome. Also, a stand mixer is definitely the best choice for making this recipe. A hand mixer can be used but it will require you to hold the mixer in one hand and drizzle the syrup in with the other. Just a fair warning.

Here’s pictures of the French Buttercream on my Gluten-free White Cake

 2013-10-24-04-12-14             2013-10-24-04-14-43


Silky French Buttercream
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  1. 1 cup (2 sticks) unsalted butter
  2. 2/3 cup coconut sugar
  3. 3 tablespoons water
  4. 5 large free-range egg yolks
  5. Pinch of salt
  6. 1 teaspoon of pure vanilla extract
  1. Prep the butter. Unwrap the butter and cut it into large pieces, about 8 per stick. Leave on counter. If your kitchen is particularly cool, you may want to do this about 15 minutes ahead of time. (If your butter is frozen, thaw in the fridge overnight before using.)
  2. Make the syrup. Combine the sugar and water in the small saucepan and place on the stove over a medium flame.
  3. Beat the yolks. While the syrup is coming up to temperature, add the yolks and pinch of salt to the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed until pale and thick.
  4. Add the syrup. When the syrup reaches the softball stage (238°F) remove from heat. With the mixer on low speed, slowly add the syrup to the yolks to avoid splattering the syrup on the beaters. Stop pouring every 10 seconds or so and increase the speed to high, then switch it to low and drizzle in more syrup. Do this until all the syrup is incorporated.
  5. 5. Beat until cool. After all the syrup has been incorporated, beat on high speed until the mixture has cooled to room temperature. This can take about 10 minutes.
  6. Add the butter. When the mixture and the bowl no longer feel warm, switch to the paddle attachment and start adding the butter one cube at a time, mixing well in-between each addition.
  7. Add vanilla. Add the vanilla (or other flavouring) and continue to beat until the buttercream is smooth and slightly stiff.
  1. This recipe was adapted from the original recipe by Dana over at
  2. *If you want you can experiment with other flavourings that work well with coconut sugar’s slight caramel taste. I personally like vanilla best but I can image that hazelnut, almond or coffee would also taste good.
  3. For chocolate buttercream: Melt 1 cup of semi or bittersweet chocolate chips (I like Krisda) in 2 tablespoons of hot coffee or brandy. Stir to combine and cool to room temperature. Add to the buttercream and beat well.








Gluten-free White Cake

Recipes, Uncategorized | October 1, 2016 | By

Most recipes I see for gluten-free cakes are usually either chocolate or made with almond flour. So imagine my joy when I found out that Katja over at had created a wonderful, not too dense, white cake. I tweaked the original recipe by using heavy whipping cream instead of coconut milk, since I normally have it on hand. I would also suggest adding additional flavourings to this cake to switch it up. Almond, rose water, orange or even a bit of lemon would all work great.

P.S. Adding the whipped egg whites is the most critical part as that is what gives the cake air.

The frosting I used on this cake is my Silky French Buttercream and I am pleased to say that not only does it look  amazing, it also tastes great!


Beautifully golden

Beautifully golden

Gluten-free White Cake
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  1. ½ cup coconut flour
  2. ½ tsp baking soda
  3. ¼ tsp unrefined salt
  4. 3 free-range eggs
  5. ½ cup of ghee or coconut oil, melted
  6. ¼ cup heavy whipping cream
  7. ⅓ cup real maple syrup or honey
  8. 2 tsp vanilla extract
  9. 2 egg whites
  10. ghee or coconut oil for oiling pan
  1. Preheat oven to 350'F. Oil a 9" round cake pan and line bottom of pan with unbleached parchment paper cut into circle to fit the bottom.
  2. In a large bowl, sift together coconut flour, baking soda, and salt. Set aside.
  3. In another bowl, whisk together 3 eggs, fat of choice, heavy whipping cream, maple syrup/honey, and vanilla until foamy.
  4. Add wet to dry and mix well to combine.
  5. In another large bowl, beat the egg whites with a hand mixer until thick soft peaks form. Fold very gently into cake batter.
  6. Bake for 28-30 minutes, until toothpick inserted into center comes out clean and cake is golden.
  1. I slightly adapted this recipe from Katja's over at All credit for the original recipe goes to her.
  2. NOTE: There is fine art to whipping and folding egg whites. It is helpful if you use a VERY clean bowl, make sure that no egg yolk gets into the whites, and use room temperature eggs.
  3. To get the most accurate measurement for your coconut oil, melt the oil first and then measure it out. I found it also makes measuring a little easier.

Salted Caramel Pots de Creme

Recipes, Uncategorized | October 1, 2016 | By

For all those who love caramels, I present to you, the French version. Pots de creme is a cross between a pudding and a custard, and an amazing way to serve a variety of flavours in a rich, creamy treat. The sea salt and caramel go together better than peanut butter and jam. Prendre plaisir!

Salted Caramel Pots de Creme
Serves 6
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  1. 6 large free-range egg yolks
  2. 3/4 cup coconut sugar
  3. 2 cups heavy cream (or 1 1/2 cups heavy cream and 1/2 cup whole milk)
  4. 1/2 tsp pure vanilla extract
  5. sea salt for garnish
  1. Set oven to 325F
  2. Whisk the egg yolks in a small bowl until well blended. Set aside.
  3. In a heavy bottomed sauce pan combine the coconut sugar and 1/2 cup water and stir to combine. Begin heating it and stir just to dissolve the sugar. Turn up the heat and boil the mixture WITHOUT STIRRING. Continue boiling on medium high heat for 10 minutes, until the sugar syrup starts to brown. (I have found that 10 minutes is the perfect time to get a lot of flavour). The browner the syrup gets, the more flavor you will have in your finished custard, but be extra careful not to let it burn.
  4. When the syrup is nice and brown, whisk in the cream (be careful, it will spurt) and continue to stir while you lower the heat to medium. The caramel with be hardened at first and will dissolve as the cream heats. Stir just until all the bits of caramel are dissolved.
  5. Slowly drizzle the cream mixture into the egg yolks, whisking as you drizzle. Continue until all the cream has been incorporated into the eggs and is smooth. Stir in the vanilla extract.
  6. Pour the mixture into 6 small oven safe glasses.
  7. Set the glasses in a baking dish and pour hot water into the dish to come up about an inch or two.
  8. Bake for about 30-40 minutes, until the custards are set on the edges, but still a little wobbly in the center. If your custards are still really lose and liquid-like after 30 minutes of cooking, try turning the temperature up to 335 degrees Fahrenheit, and then cook until it is set.
  9. Take pots de creme pots out of the oven, out of the water bath and place on a cooling rack. Let them cool then refrigerate until chilled.
  10. Serve with a sprinkle of sea salt.
  1. I adapted this recipe from Sue's adaptation over at The original recipe comes from the cookbook Gluten-Free Baking by Kristine Kidd.

British Lemon-Blueberry Fruit Fool

Recipes, Uncategorized | October 1, 2016 | By

A fruit fool is a traditional British dessert. According to Wikipedia, “Traditionally, fruit fool is made by folding pureed stewed fruit (classically gooseberries) into sweet custard. Modern fool recipes often skip the traditional custard and use whipped cream.” In my version, I will be making my own custard and then folding it into the whipped cream. I will also be using the Lemon Curd recipe a blueberry compote instead of stewed fruit. 



British Lemon-Blueberry Fruit Fool
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  1. 2 free-range egg yolks room temperature
  2. 2 tsps arrowroot flour
  3. 2 cups heavy whipping cream-separated and chilled
  4. 3 tbsp of coconut sugar + 1 tbsp divided
  5. 1 cup of fresh blueberries, plus extra for serving
  6. 1 batch of Lemon Curd
  1. Make the lemon curd. Chill the lemon curd until it is completely cold, about 1 hour.
  2. Make the custard. In a bowl whisk together the egg yolks, arrowroot flour and coconut sugar until well combined. In a saucepan gently heat 1 cup of heavy cream until warm (not hot!), remove from the heat and add the cream to the egg mixture. Tip it back into the saucepan and whisk constantly until boiling. Take off the heat and whisk until the custard is thick enough to coat the back of a spoon (if mixture isn't thickening, gently heat again). Allow custard to cool before placing in the fridge and cooling thoroughly.
  3. Place 1 cup of blueberries and 1 tbsp of coconut sugar in a small saucepan. Cover over medium heat, gently mashing, watching as it thickens. The longer you cook the blueberries down, the thicker of a compote you will have. I recommend 10 minutes but, assess the consistency of the blueberry mixture for yourself. After you have cooked the compote to the thickness of your choosing, remove it from the heat and cool it completely before using.
  4. Whip the remaining 1 cup of chilled cream to soft peaks. Fold 1/4 cup of the custard and 1/2 of the lemon curd into the cream. Spoon lemon cream into glasses, alternating with remaining lemon curd and blueberry compote. Gently swirl with a skewer or chopstick. Top with fresh blueberries and serve chilled.
  1. This recipe was adapted from two original recipes from two other lady bakers. All credit goes to Yvonne Rupert over at and Jody Allen over at

Gluten-free English scones

Recipes, Uncategorized | October 1, 2016 | By

One thing about cutting out refined flours, and gluten, is that it’s hard to find recipes for certain baked goods. This is especially distressing when you have a jar of thick, yummy, English Double Devon cream and you have nothing to spread it on.


But, I found out that I could transform a regular English scones recipe into a gluten-free one. All it takes is subbing in coconut sugar, Bob’s Red Mill Baking 1 to 1 flour, and making my own buttermilk. Please use this link for DIY Buttermilk if you don’t have any on hand

The fruit of my efforts was lovely gluten-free scones that aren’t super dense, and while they may not have a flaky exterior, are still light. Note: It’s best to warm these scones up before serving. They also taste great with lemon curd

English Gluten-free Scones
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  1. 2 large free-range eggs, at room temperature
  2. ½ cup (120ml) buttermilk, at room temperature
  3. ½ cup (120ml) whole milk, at room temperature
  4. 3 ½ cups (435gr) Bob’s Red Mill 1to1 Baking Flour (or, use the gluten-free baking flour of your choice)
  5. 1/3 cup (65gr) coconut sugar
  6. 2 tablespoons baking powder
  7. ½ teaspoon salt
  8. 1/3 cup (75gr) unsalted butter, softened and cut into small pieces
  1. Preheat the oven to 450°F (230°C). Line the baking sheet with parchment paper or just use a teflon baking sheet.
  2. In a medium bowl, beat the eggs, buttercream and milk. Set aside about 2 tbsps of mixture.
  3. In a mixing bowl with the paddle attachment, mix together gluten-free baking flour, coconut sugar, baking powder and salt. Add the butter and mix until nice and smooth.
  4. Add egg mixture and mix until just combined. Transport the dough onto a well-floured surface.
  5. With a floured hand, knead the dough to smooth out the surface and flatten it into 1-inch thick disk. Using 2-inch round cookie cutter, cut out as many scones as you can.
  6. Use up the remaining dough by repeating step #5.
  7. Arrange the scones on the prepared baking sheet, brush on the reserved egg mixture on each scone and bake for 10-12 minutes, or until golden brown. Allow the scones to cool for 10 minutes. Serve warm or at room temperature with English Double Devon cream and jam.
  1. Credit for the original scones recipe goes to Shinee over at

Honey-Sweetened Lemon Curd

Recipes, Uncategorized | September 9, 2016 | By

Lemon curd is one of the easiest treats to make and a personal favourite of mine. Here’s why:

1. It looks like pure edible sunshine

2. You can put it on any number of things, biscuits, cookies, or whipped cream

3. You can also use it as a filling for tarts, or put in between two cookies, freeze, and you have a frozen lemon cookie sandwich.

4. Freeze the lemon curd and then immediately serve as lemon sherbet ice cream-without the need for an ice cream maker!!

So, without further ado, here’s the recipe for lemony goodness! (With demonstration pictures)


Honey-Sweetened Lemon Curd
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  1. 3 large eggs
  2. 3 large egg yolks
  3. 1/2 cup raw honey
  4. zest of one lemon (be sure to zest the lemon before you juice it)
  5. 1/2 cup lemon juice (this MUST be freshly squeezed lemon juice to give it that vibrant and fresh taste. Store bought lemon juice CANNOT be substituted.)
  6. pinch of salt
  7. 2 sticks (8 oz) unsalted butter, cut into small pieces, and fridge chilled. (I do not use the full amount of butter but it’s up to your personal preference.)
  1. Gather all your ingredients.
  2. Fill a medium pot with a couple inches of water. Bring to a boil. We are going to be improvising a double boiler.
  3. Put the eggs, egg yolks, raw honey, lemon zest, lemon juice and salt into a large metal bowl. (Keep the butter chilling in the fridge).
  4. Whisk all the ingredients in the bowl together until they are incorporated.
  5. Set the bowl over the pot of boiling water.
  6. Whisk fast and briskly. You must whisk the entire time the bowl is over the water. Keep the mixture moving, so the eggs don’t get a chance to scramble.
  7. After about 5 minutes, it starts to get frothy. (You can use a tea towel to hold onto the side of the bowl with one hand and keep it still. I find that I need this.)
  8. Keep on whisking. After about 5 more minutes, the mixture turns into a creamy consistency. Whisk for another couple minutes to thicken it up.
  9. Take the bowl off the heat. Take the butter out of the fridge and feed a few handfuls into the bowl. Whisk the butter into the mixture. The leftover heat of the curd will melt the butter. Keep adding handfuls of butter until you have used the recommended amount (or, use a little less if you prefer). If you do still see lumps, return the bowl to overtop the boiling water and whisk briefly until they disappear.
  10. Pour the finished curd into your fridge safe container or bowl. Wait for it to cool before topping it with a air-tight lid, or applying plastic wrap to its surface. (Note: if you are really picky about your finished product; push the curd through a fine mesh sieve to remove any possibly stray bits of scrambled egg that didn’t cooperate).
  11. When the curd is cooled enough and sealed, place in the refrigerator. It will firm up a lot more as it cools. You can store it in the fridge for up to 5 days or freeze it for up to a month. To defrost the curd, let the container thaw in the fridge overnight.
  1. This recipe was adapted from Irina's original recipe over at




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