Oh My...Flourless Brownies

These completely flourless brownies are what memorable dessert dreams are made of:  every bite is moist, rich, intense, and completely delicious.  You'll not only take little nibbles to make the pleasure last just a little bit longer but you'll most likely commit to making another batch before you reach the end of the first one.

I found this recipe idea over at Elana's Pantry.  She always inspires me with her clever use of gluten free and wholesome ingredients. I altered her original recipe just a bit:  maple syrup and a little evaporated cane juice instead of agave nectar, a little extra water, a little easier on the dark chocolate chips.  The result was a batch of very addictive and decadent brownies, blissfully free of (cow) butter or flour.


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Flourless Brownies (makes a 9 x 13 dish) 16 oz almond butter, smooth and roasted 2 eggs, beaten 1/2 cup pure maple syrup 1/4 cup evaporated cane juice 3/4 cup room temperature water 1 tbsp vanilla extract 1/2 cup cocoa powder, unsweetened 1/2 tsp salt 1 tsp baking soda 3/4 cup dark chocolate chips 1/4 cup walnut pieces, optional    Preheat oven to 350F. Place the almond butter, eggs, maple syrup in your mixer and blend until smooth. Add the remaining ingredients (except for the walnut pieces) Mix again to combine . Oil a 9 x 13 ovenproof dish. Pour the batter into it and sprinkle with walnut pieces. Bake at 350F for 20-30 minutes (20 minutes will yield some seriously gooey brownies, so leave them for 30 minutes instead if you like yours more dry).

Creamy Chocolate Goodness

I can do without a treat on most days but every once in a while a creamy, rich, delectable dessert calls to me--and it usually involves chocolate. 




Silken tofu is the perfect conduit for the rich taste of dark chocolate.  It has other traits to recommend it as well: it is packed in convenient little cartons which you can keep on hand in your pantry; it is relatively healthy if you tolerate soy; and with the help of a food processor, it yields a lovely dessert in minutes.

If you're in the mood for more chocolate treats, be sure to check back for my next posts...

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Dark Chocolate Cream  (serves 6) If you use agave nectar this treat is completely vegan. The coconut oil is optional but it gives the cream a wonderful extra creaminess and richness.  You might want to serve this dessert with some homemade biscotti or other cookies of your choice for dipping. 2 12.3 oz packages of firm silken tofu 1 tsp GF vanilla extract 1/4 cup + 2 tbsp unsweetened pure cocoa powder 2 tbsp evaporated cane juice 2-4 tbsp honey or agave nectar (according to your taste)  2 tbsp virgin coconut oil, melted (optional) Place all the ingredients in a food processor fitted with a blade. Process,  scraping the sides occasionally.  Stop blending when the mixture is smooth and creamy.  Transfer to a serving dish or individual dishes and store in the refrigerator for at least two hours before serving. Printable Recipe

Sweets for Your Sweetie

Valentines Day is as good an occasion as any to share some memorable food with the people you love.  I've put together a list of spectacular desserts to celebrate with your valentine:

 Chocolate Caramel Baked Pears

Figs Stuffed with Chocolate Hazelnut Cream

Lemon Meringue Cupcakes

Wishing you and your sweetie a wonderful Valentines Day!

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Apple Cranberry Tart with Super Easy Crust

People who are too intimidated to make pie will tell you that their Achilles' heel is the crust.  I confess that I too have uttered my fair share of French words in the process of making pies in the past--but no more.




This recipe will make a pro out of you.  It requires very little in terms of effort: no rolling, no chilling.  All you need to make a melt-in-your-mouth pie crust is a strong wrist or a food processor and tart pan with a removable bottom and voila: perfection every time!


I made this apple tart shiny and appetizing by glazing it with apricot jam.  It's a simple baker's trick that can turn an apple tart from nice enough to stunning.  The cranberries add a visual contrast but feel free to omit them if you don't have any on hand.

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Apple Cranberry Tart with Easy Crust (serves 6-8) This tart is gluten free but since it is loosely based on a crust I found in an old issue of Bon Appetit Magazine, I am sure it would turn out delicious with regular all purpose flour as well--just make sure that no one at your table is sensitive to gluten or wheat. For the Crust: 1/4 cup coconut oil or room-temperature butter (unsalted) 1/4 cup raw sugar small pinch of salt 3 large eggs beaten 1 tsp vanilla extract 1/4 cup coconut flour 1/4 cup tapioca flour 1/2 cup brown rice flour For the Filling: 2-3 apples, peeled and quartered and then thinly sliced 1/4 cup of frozen cranberries 1/3 cup apricot jam Preheat oven to 375F and place a cookie sheet on the bottom rack. Oil a 9" diameter removable bottom tart pan. In the food processor mix together the coconut oil (or butter), the sugar, and salt, scraping the sides as needed, until the mixture is creamy and uniform. Add the eggs, vanilla and process some more until well combined. Add the flours and pulse until just combined. Carefully remove the blade from the machine and transfer the batter to the middle of the prepared pan. With your hand slightly wet, pat the batter down to form an even crust. Arrange the slices in a circular pattern and sprinkle the cranberries on top. Heat the apricot jam slightly until it becomes more liquid and transfer to a mug.  Using a pastry brush, paint the jam generously all over the apples and cranberries and reserve the rest for later. Bake the pie for 45 minutes. Remove from the oven. Warm the remaining jam again and apply a generous coating all over the fruits.  Let cool completely on a rack. Printable Recipe

Only one slice left!

Ending the Year On a Sweet Note: Walnut Cookies with Chocolate

Months ago my sister sent me an email with a recipe for walnut macaroons. She wrote that they were deliciously addictive, and that I just had to try them.  I meant to make a batch right away but got busy and forgot about it.



With all the holiday baking, I ran out of a lot of ingredients in my pantry. I was all set to make my truffles when I realized I was out of hazelnuts.  I decided to make something with the only bag of nuts left on the shelf: walnuts.  I could have made the truffles using walnuts  but then I had an epiphany--I remembered my sister's email.  A few taps on the keyboard and I had it in front of me: the perfect walnut cookie recipe.  I can't leave well-enough alone, however, so I played around with some of the ingredients and altered her wonderful recipe into something that met my own preferences: reduced the sugar, added some brown rice syrup and coconut flour for texture.   These cookies were a huge hit with my family and friends. I'm sure that even my sister would approve if she could only fly over here and share some over coffee.





These cookies are so moist and rich tasting, it's hard to believe that they do not contain butter.  The orange zest works really well with the flavor of the ground walnuts.  A few chocolate chips in the center enhance these cookies and  make them even more memorable.  I had fun watching my seven year-old nibble his way around the cookie.  He carefully worked at isolating all three chocolate chips in the center to dedicate them for his very last bite without getting any of the melted chocolate on his hands--not an easy task!

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Walnut Cookies with Chocolate Chips (makes 36) 16 oz of walnut pieces, ground in the food processor 1/4 cup brown rice syrup 1/4 cup turbinado sugar Zest of one orange 1 large egg + 1/2 cup egg whites, beaten 1/4 cup coconut flour Dark chocolate chips Preheat oven to 350F Oil two cookie sheets and set aside Mix all the ingredients, except for the chocolate chips, together in a bowl until uniform Wet your hands slightly, and take a little under a tablespoon of the batter and roll it into a ball.  Set it on the prepared cookie sheet and continue this step until the batter is all gone.  Set the balls in rows about 1 1/2" apart from each other. Place three chocolate chips in the center of each one and gently push down to flatten slightly. Place the cookie sheets in the oven and bake for 18 minutes.  The bottoms of the cookies should be golden. Let cool on a wire rack.  Completely cooled cookies can be stored for a few days in an airtight container at room temperature.  Printable Recipe

Craving more cookies?
Cardamon Dark Chocolate Cookies 
Gluten Free Cranberry Pistachio Wedding Cookies  
Lebanese Gluten-Free Walnut Cookies

Birthday Wishes and Cake for the Birthday Boy!

December is always super busy for us--as it is I am sure for a lot of people. On top of holiday events, we celebrate two birthdays with a fun outing, a special meal and a homemade cake.  This year, I took my husband to paint a bowl with me at our local paint-your-own pottery place.  It was lots of fun.  I highly recommend it for a date. We picked up beverages and then the two of us worked on the piece he selected: a chopstick bowl.  In the afternoon, the kids took him to the movies while I made his special meal and dessert.





The chocolate cake was really decadent and rich--definitely not for the faint of heart. It's really dense and wonderful with a dollop of freshly made whipped cream on top. Of course, you don't have to wait for a birthday to try it!



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Chocolate Overload Cake (serves 8-10) Use the very best quality chocolate you can find in order to ensure amazing results.The cake can be made the day before--cool completely, wrap it well and refrigerate until you are ready to frost and decorate. 8 oz bittersweet chocolate 10 eggs, yolks separated from whites 1/2 cup sugar 1/2 tsp espresso instant powder 1 1/2 cups almond meal 1 cup heavy whipping cream 3 tbsp unsweetened cocoa powder 3 tbsp confectioner sugar Dark chocolate bar to make chocolate shavings (optional) Preheat oven to 350F Oil a 10" springform pan Melt bittersweet chocolate in a double-boiler--or the microwave (in small increments to ensure the chocolate does not acquire a burnt taste) Set aside to cool Beat the egg whites in a mixer to medium stiff-peaks.  Set aside. In a mixer, beat egg yolks with sugar for three minutes on high speed. Drizzle in the melted chocolate while keeping the mixer on medium and then the espresso powder Add the almond meal.  Mix well Using a spatula, gently fold in the egg whites into the almond-chocolate mixture.  This will take a while--you want to work it slowly Pour batter into the prepared cake pan Bake cake for 40 minutes or until a toothpick inserted in the center comes out clean Let cool completely In a mixer, beat the whipping cream, cocoa powder and sugar together until medium-stiff peaks Frost the cake and decorate as you'd like To make chocolate shavings, use a vegetable peeler and slide it over the bar of chocolate.  Then use the shavings to decorate the top of the cake once it's been frosted Store in the refrigerator until 15 minutes before serving Printable Recipe

Heaven in Every Bite: Dark Chocolate Truffles

Holiday time comes alive when you get the whole family involved in making these marvelous treats. Little ones especially have fun with rolling the truffles in sugar or unsweetened coconut flakes if you are sugar-averse. It also teaches them the joys of creating a gift for someone as opposed to purchasing one. In our family, whoever helps gets to taste. I always have helpers!

I save glass jars all year long to serve as gift delivery devices.  I have been known to break down and actually purchase an unusual looking one. We use them for water cups, food storage and gift giving. When I need to put together a gift, all I need to do is select one, fill it with scrumptious treats and decorate the lid with a piece of fabric and a pretty ribbon. Sometimes, I'll add a little tag with the ingredients or the recipe. It is always very well received. The challenge is to resist eating these yummy truffles long enough to fill up the jar. If you can't help yourself,  you can at least take comfort in the fact that they are relatively healthy as far as truffles go.

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Dark Chocolate Truffles (makes 13 ) These treats are delicious and not too sweet. It's important to use the highest quality unsweetened cocoa powder so the richness really comes through. If you like things on the sweeter side you can use only 2 tsp of hazelnut liqueur and then add 1 tsp agave nectar. If you are using the hazelnut extract and water mixture, use only 1 tsp of water and then add the agave nectar. 1/2 cup hazelnuts 2 tbsp almond butter 3 plump dates, pitted 2 tbsp of unsweetened coconut flakes 2 tbsp high quality cocoa powder, unsweetened 1 tbsp hazelnut liqueur (or 1 tsp hazelnut extract + 2 tsp water) 1 tsp toasted hazelnut oil (or a mild vegetable oil) crystallized sugar to roll in or sweetened cocoa powder Place all the ingredients (except for the crystallized sugar or sweetened cocoa powder) in a food processor.  Grind into a paste.   Carefully, grab a little bit of the mixture in between your fingers: it should stick together into a malleable dough. Prepare a plate with the sugar. Set aside for the final step. Form the truffles by taking about two teaspoons of the mixture, clumping it together and rolling it into a little ball. Continue until all the mixture has been used. Gently roll each truffle on the plate with the sugar to coat evenly. Store in a jar in the refrigerator. Printable Recipe

Need more chocolate?
Almond Bars with a Dark Chocolate Crust
Figs Stuffed with Chocolate Hazelnut Cream
Chocolate Caramel Baked Pears

Something Different: Tangerine Pudding

This dessert is an exercise in patience. Each piece of tangerine is lovingly peeled, seeded and freed of its fibrous coat before it can go for a swim in this creamy honey flavored pudding. If you are in the mood for something different, not chocolaty, this velvety cream fits the bill. It makes great use of seasonal tangerines.



I made it on a rainy weekend, singing along to my favorite french CD. Somehow, I didn't mind the prep-work so much; it was almost relaxing. I am not sure I would want to tackle it on a busy weekday, but it's a really nice treat for a lazy day when you a craving something creamy and different.

Tangerine Honey Pudding 1/4 cup cornstarch 1 pinch sea salt (1/8 teaspoon) 4 cups of lowfat milk or soymilk 1/4 cup + 1 tablespoon honey 1/2 tablespoon tangerine zest 2 cups chopped tangerines, seeded, skinned, membranes removed Combine cornstarch, salt in medium heavy bottom pot. You will need to mix constantly. Turn on the heat to medium and slowly, mixing energetically, pour in the milk. When the liquid mixture is warm, add the honey and zest. The mixture will thicken and boil. Don't forget to keep mixing while it boils for about three more minutes or so: you are looking for an almost pudding like consistency because it will thicken some more as it cools. Turn off the heat and let cool, mixing every five minutes. Add the tangerine pieces and transfer to a glass bowl or storage jar and refrigerate for at least 4 hours.

No Bake Almond-Chocolate Bars

Ever get tired of the "usual" snacks? Here is a treat that will remedy any snack-blues you may be experiencing.

I was feeling sorry for my snack-deprived children, when I came across this easy, no bake recipe for a power bar on Elena's Pantry.



I altered her beautiful recipe slightly by adding more agave nectar and omitting Stevia. I decided to use a different type of oil and less of it than what the original recipe called for. Finally, the addition of unsweetened applesauce made up for the missing oil.

Delicious treats that feature nutritious ingredients and are low in unnecessary refined sugars are my favorite. These little gems are packed with raw almonds and flaxseeds, providing plenty of healthy fats and protein, not to mention fiber. The melted dark chocolate topping provides a wonderful contrast in flavor and texture. I will be making these treats, and more variations on the original recipe, again soon.

Almond Bars with Dark Chocolate Crust 2 cups raw almonds 1/2 cup flaxseed meal 1/2 cup unsweetened shredded coconut 1/2 cup unsalted roasted almond butter 1/2 teaspoon sea salt 3 tablespoons canola oil or almond oil 1/4 cup unsweetened applesauce 2 tablespoons agave nectar, or honey (if not vegan) 1 tablespoon GF vanilla extract 1 cup of high quality dark chocolate, chopped coarsely In a food processor, process: almonds, flaxseed meal, coconut, almond butter and sea salt together until coarsely combined, about 10 seconds. In a small bowl, mix the oil, applesauce, agave nectar, and vanilla extract. Transfer to food processor with the almond mixture and pulse to combine . Press the mixture in a square brownie pan. Refrigerate for an hour. Melt the dark chocolate in a small bowl, using a double boiler or the microwave (in small increments)-- Stir often to avoid burning the chocolate. Spread the melted chocolate evenly on top of the almond mixture and return to refrigerator until chocolate crust forms. Divide into bars and serve. Keep in the fridge in an airtight container.

Artsy-Foodie's Tip: Although the dark chocolate crust is delightful, it does make it tricky to slice--imagine a frozen lake and you'll understand what I mean. The trick is to use a sharp knife with a warm to hot blade. Be careful not to burn yourself.




More recipes for you to snack on...
Apple Scones
Pumpkin Seeds with Spices
Oat Fig Bars

My Love Affair with Cranberries

I have started a love affair with cranberries this year. Oh, I have always loved them but this season I am rediscovering the pleasures of adding their tartness to an array of dishes and baked goods.



Orange, whether zest or fresh squeezed juice, brings out their loveliness even more. Too often, they are limited to make a shy gooey appearance out of a can at Thanksgiving. No offense to the canned-cranberry-sauce lovers out there, but this does no justice to this beautiful fruit. I am partial to scones, muffins and bread bursting with citrus and chunks of these bright red berries. And, when it comes to my Thanksgiving table, I follow in my sister's footsteps and make a delicious homemade cranberry-blueberry sauce which she introduced me to many years ago. My kids eat it by the bucket-full so I always double the batch.

This year, I have discovered a new recipe for Cranberry-Orange Bread. The aroma that fills my house as I type this post is simply indescribable. You'll have to bake a loaf to find out for yourself. Be warned: it must be left alone to cool for an hour before being sliced--not an easy thing to comply with when the sweet enticing smell teases you mercilessly.

So what is so different about this bread that warrants such passion on my part? The batter for one is sweet with orange pulp and a pillowy texture. The cranberries are crushed while still frozen, thereby providing the perfect cranberry flavor to bite ratio. The pulpy juice of fresh oranges makes such a delightful difference in the intensity of flavor and texture.



This recipe was based originally on an America's Test Kitchen recipe.

Cranberry Orange Bread (makes 1 loaf) If you are not concerned about the gluten you can make this recipe using 2 cups all-purpose flour (just omit the xantham gum) instead of the first 5 ingredients. If you are gluten free but would rather use a baking mix feel free to do so but don't forget to add the xantham as indicated in the recipe. I like the addition of almond meal but I have made this loaf entirely with Bob's Red Mill GF mix before with excellent results. 1/2 cup brown rice flour 1/2 cup garbanzo bean flour 1/2 cup almond meal 1/2 cup millet flour 1 teaspoon xantham gum 1/2 cup granulated sugar 1/4 teaspoon salt 2 teaspoon baking powder 1/4 teaspoon baking soda 3 tablespoons canola oil 3 tablespoons unsweetened applesauce 2/3 cups fruit flavored kefir yogurt, or other liquid yogurt (buttermilk is a good substitute) 1/3 cup freshly squeezed orange juice with pulp 1 tablespoon of orange zest 1 large egg, beaten 1/4 cup agave nectar, or honey 1/2 cup of crushed frozen cranberries 1/2 cup walnut pieces Preheat oven 375F Oil a loaf pan Mix all the first 9 ingredients together in a bowl. In another bowl: mix the oil, applesauce, kefir, juice, zest, egg and agave nectar until well combined. Incorporate the wet ingredients into the dry ingredient bowl. Add the cranberries and nuts and mix thoroughly. Transfer batter to prepared loaf pan. Bake for 1 hour and 10 minutes. Check for doneness after an hour by inserting a knife in the center. Blade should come out clean. Let cool for an hour before slicing.

Artsy-Foodie's Tip: Make this recipe into muffins for a nice individual treat. Reduce the baking time to 30 minutes instead.





Stop by for a visit later on this week for a wonderful apple-cranberry salad dressing recipe...

Daring Bakers November

I've concluded that every new culinary adventure tells you something about yourself. This month's Daring Baker challenge was very hard for me to get into. I am not a pastry baker. Frosting tastes like sweetened toothpaste to me. My fourteen year-old son, on the other hand, was very interested in trying his hands at baking a "real" cake. Armed with his enthusiasm, I decided to tackle this challenge.



Although we followed the recipes to the letter, both my son and I found the butter cream frosting to be too much for our taste buds. We tried to tone down the overwhelming sugar rush by adding some cooked cranberries to the mixture but this wasn't enough. In the end, we decided to serve the cake without the frosting.



The cake is a winner. It tastes really dense, almost like a rich butter danish. I was planning on serving it as part of my dessert assortments for Thanksgiving so we decided to add some chopped cranberries to the batter. The addition of a dollop of homemade cranberry sauce and whipped cream dressed up each slice beautifully. It was excellent.



So what did I learn about myself this time around? I have reaffirmed that I am picky when it comes to my sweets. And in the future, I may be more comfortable admiring the work of the very talented Daring Bakers who, unlike me, are willing to jump into a pool of frosting.

A big Thank you to our hosts this month:
Dolores of Culinary Curiosity, Alex at Blondie and Brownie and Jenny of Foray into Food. The Gluten Free version was provided by Natalie of Gluten-a-Go-Go.



The recipe for this moist cake and frosting came from Shuna Fish Lydon of Egg Beaters and can be found here Egg Beaters. I substituted the flour for some Bob's Red Mill GF All-Purpose mix with added xantham.

Pears Like You Have Never Had Before

There are days when you want the rewards without the efforts. As much as I enjoy cooking and inventing recipes, simplicity is always a plus for my busy schedule. We run around between our jobs, schooling, kids' social lives and other various commitments, yet the food that we eat is an important part of that routine as well.

I really care about what I feed myself and my family. I like preparing foods for the ones I love because it is truly is the ultimate gift of generosity. It's a gift of time as well as substance. Desserts have a way of making everyone smile around the table that spinach will never rival (and I love spinach). It is the great equalizer: adults get in touch with their inner-child, as they anticipate the first bite, and children bubble with with excitement. Everyone has an achilles tendon when it comes to their favorite treat: the one they cannot possibly resist. Mine is the combination of dark chocolate and caramel, and perfectly caramelized pears or apples, and buttery tarts, silky puddings--okay, I admit it mine is a list that would go on and on.



Here's one easy concoction that combines some of my favorite flavors and is sure to satisfy most sweet tooth. It is so easy to put together that it can fit into anyone's busy schedule.

Chocolate Caramel Baked Pears This dessert is wonderful served with vanilla ice cream or homemade whipped cream. You can use a mixture of dark chocolate and caramels instead of the chocolate covered caramels. 4 ripe pears, halved and center core removed (use a spoon or melon-baller) 4 oz dark chocolate covered caramels, chopped 1/4 cup hot water Preheat oven to 375F. Oil a ceramic lasagna dish. Place pear-halves skin side down in the prepared dish. Stuff the center cavities with the chopped caramels. Carefully, pour 1/4 cup of hot water in between the pear-halves. Cover with aluminum foil. Bake for 30 minutes and then remove the foil and bake 10 more minutes or until pears are tender and center is melted. Serve warm.

More desserts to satisfy your sweet tooth...
Blueberry Pudding Cake
Caramel Apple Cake

Dreamy Mocha Pie

Dessert is such a loaded word. It is a vessel for all our expectations and desires. I always start out with an idea of texture in mind: crunchy, creamy or crumbly. The sweetness needs to be balanced and not so overpowering that it takes away from all the other flavors involved. I dream of the possibilities and try to bring them to life in my kitchen.



I made this delectable mocha pie on Friday and the silence that followed the first bite we each took spoke loudly of how incredible it was. My husband was out of town. It took great self-control to save him a nicely-sized slice of this heavenly pie. I was really proud of myself--there are not a lot people I would sacrifice like that for.



Dreamy Mocha Pie (serves 8)
Feel free to use 3/4 cup of all-purpose flour + 1/2 cup whole-wheat white flour instead of the gluten-free flours and omit the xantham gum if you are not concerned about gluten or wheat.
Agar agar is a seaweed. It mimics gelatin. It's available in health/natural food stores.

Pie Crust:
1 cup GF baking flour mix (1/4 cup tapioca flour, 1/2 cup garbanzo flour, 1/4 cup sorghum flour or a store bought GF mix)
1/4 cup brown rice flour
1/4 teaspoon xantham gum
1/8 teaspoon salt
1 tablespoon granulated sugar
4 tablespoons unsalted butter, diced
1/3 cup egg whites
1 tablespoon ice water (or more as needed)

Filling:
12.3 oz carton silken firm tofu
1/4 cup + 2 tablespoons unsweetened cocoa powder
1/4 cup agave nectar
1 teaspoon agar agar flakes, diluted in 1/4 cup boiling water
1 teaspoon GF vanilla extract

Topping:
1/4 cup half and half
1 cup light sour cream
4 teaspoon instant expresso powder
1/4 cup granulated sugar

cocoa powder to sprinkle on, optional

Preheat oven 375F.
In the bowl of a food processor mix the flours, xantham, salt and sugar. Add the butter and process until crumbly. Scrape the sides of the bowl a few times if necessary. Add the egg whites and ice water and pulse until a dough forms (add more ice water, if needed, 1 tablespoon at a time ). If the dough is too soft to roll, leave it in the fridge for an hour. If not, roll it on a floured board. Place the pie crust in a ceramic pie dish, adjust the edges to your esthetic taste. Prebake the pie crust until slightly golden (about 15-20 minutes).

While the crust is baking. Clean the food processor and put all the ingredients for the filling in it. Blend completely, scraping the sides as needed, until perfectly combined. Pour the filling in the crust.

Prepare the topping by mixing the half and half, sour cream, expresso powder and granulated sugar (I used my mixer for this step). Spread the topping on top of chocolate filling and refrigerate for at least 2 hours. Sprinkle some cocoa powder on top before serving.

This bite is for all the veterans out there... Happy Veteran's Day!


Artsy-Foodie's Tip:
This crust is wonderful because it keeps its structure even after a few days. It doesn't get soggy. You can use it for savory pies: just omit the sugar, increase the salt by 1/4 teaspoon and add some chopped fresh herbs as well. It rolls out nicely and transfers to the pie dish without much fuss--a big plus for gluten-free bakers.