Layered Mexican Pie

Layered Mexican Pie

Print This Post Layered Mexican Pie An updated recipe from my first cookbook is a bit like a Mexican lasagna. The Ezekiel tortillas I use in this recipe are made from sprouted grains and legumes, which makes them easier to digest and more nutritious than…

Almond Rosemary Crusted Tofu

Almond Rosemary Crusted Tofu

Almond Rosemary Crusted Tofu While I’m not a big tofu fan, I do enjoy occasionally eating dishes made with organic sprouted brands. Fermented soy products like miso and low sodium gluten free tamari are also good choices. This recipe is adapted from the Itdoesn’tTasteLikeChicken.com recipe…

Gluten Free Brownies

Gluten Free Brownies

Gluten Free Brownies This recipe is adapted from one found on the Kirkland almond flour package. It can easily be made vegan and is just as delicious. 2 tbsp. butter or coconut oil, softened 1/2 cup cane sugar 1 egg 1/4 cup milk or milk…

Roasted Tomato Sauce  (GF, V)

Roasted Tomato Sauce (GF, V)

Roasted Tomato Sauce (GF, V) This fabulous tomato sauce, shared with me by my dear friend Katherine, doesn’t have to simmer for hours. In fact, it doesn’t even need to simmer. Simply oven roasting tomatoes for half an hour adds a light, smoky sultry taste…

Peach Cobbler

Peach Cobbler

Peach Cobbler This is a modified version of a recipe posted by Life in the Lofthouse. My version was made gluten free and reduced/modified the amount of sugar used. 3 cups sliced peaches 1/2 cup cane sugar ½ cup butter, softened 1/2 cup gluten-free flour…