Notes about Recipes in this book

• Lemon ricotta biscuits

  • jzanger on March 21, 2024

    this recipe has great potential but it uses entirely too much baking powder and the bitterness ruined the experience. Also be aware these are very small biscuits. I divided into 5 portions instead of 6 and each one was only ~80 grams of dough.

• Poppy seed, pluot and buckwheat streusel muffins

  • FlowerGold on November 18, 2024

    Good. Liked the texture and crumb. The crumble was a little sweet salty and dry. Would adjust next time. Fruit was moist and soft. Doesn’t collapse or fall. Made 12 muffins and baked the leftover dough in 5 inch ramekin. Liked that even better! The moisture from the fruit had more area to be absorbed. Would make as 5 inch cakes next time.

• Pumpkin cranberry nut and seed loaf

  • Genscooking on October 25, 2021

    Love this for breakfast and have been making it regularly for months now. I often substitute dried cherries for the cranberries and make 3 mini loaves instead of 1 large.

• Fig and olive oil cake

  • jenburkholder on September 02, 2020

    This was nice. Right after baking it was a bit dry, but moistened very nicely after a day.

• Chocolate pear tea cakes with rosemary, olive oil and sea salt

  • athena_0c465i on February 22, 2026

    I like these because they’re not too sweet and have a good balance of flavors. I put a little too much chocolate on top, and will put a little less next time to avoid overpowering the pear flavor! But overall, good recipe, nice texture, and good flavors!

• Blueberry hand pies

  • fishfeeder on June 13, 2022

    Really good! Didn’t hold their shape perfectly and tasted distinctly of coconut but great for a gluten free vegan dessert

• Chocolate cranberry pecan tart

  • Genscooking on February 15, 2018

    Fabulous — great complex flavors and not overly sweet.

• Boozy chocolate cherry teff pots

  • cjross on July 08, 2019

    These were delicious and actually less boozy tasting than I was expecting, in a good way. I substituted soy milk blended with cashews for the heavy cream to make them dairy free.

• Nocino tiramisù

  • jenburkholder on April 05, 2021

    We made this with rum instead of nocino, and with our pan, it ended up being three layers instead of two, but other than that, it was all according to recipe. Very tasty tiramisu, and definitely on the list of things you "can't tell are gluten-free." Would make again.

• Mesquite gingersnaps or ginger cats

  • Genscooking on December 20, 2019

    Made recipe variation with buckwheat. The dough is much too soft and difficult to cut into shapes. The shapes did not hold in the oven.

• Chestnut brownies

  • jenburkholder on December 08, 2023

    These were very nice brownies. Admittedly, I LOVE brownies, but the chestnut flour gave it a little more depth and character, without being actually "chestnut-y" or anything that one could specifically identify. Baked a couple minutes less than the lower bound - could have gone those two extra minutes but was good as is. Kept very well as I ate the last one four days after baking and it didn't suffer for it.

• Meyer lemon bars with vanilla-almond crust

  • jenburkholder on December 02, 2023

    These were excellent.

• Two Peas and Their Pod

  ...this cookbook is filled with GORGEOUS desserts that are all gluten-free…but you will never know it because they are so amazing!

  Full review

• Eat the Love

  Review plus sample recipe from the book.

  Full review