So I wanted to fix that and make a true pizza bagel! These bagels have a garlicky seasoned dough and are brushed with a layer of pizza sauce before getting topped with mozzarella cheese and mini pepperonis. The result is a bagel that is fluffy on the inside and crispy on the outside with a cheesy golden crust and perfectly cupped pepperoni.

And before anyone asked, yes these are greek yogurt bagels. So if you’re looking an authentic NY-style bagel sadly this is not that recipe. But if you’re looking for a low-fuss yet incredibly delicious gluten-free bagel that won’t take hours to make, you’ll love this one!

An important note regarding this recipe:

This recipe uses King Arthur’s gluten-free bread flour.

This flour contains gluten-free wheat starch which meets the FDA requirements for gluten-free food (under 20PPM). It is considered to be safe for those with celiac disease and gluten intolerances, BUT if you have a wheat allergy this product is not for you.

You’re welcome to use a standard multipurpose 1:1 gluten-free flour for this recipe if you prefer. I have tried it and it works well either way!

What you’ll need:

• gluten-free bread flour or 1:1 blend

• baking powder

• baking soda

• kosher salt

• garlic powder

• red pepper flakes

• dried oregano

• dry milk powder, optional

• honey

• eggs

• whole milk greek yogurt

• apple cider vinegar

• pizza sauce

• mozzarella cheese

• mini pepperonis

• freshly grated parmesan, hot honey and/or pesto, for serving

Yield: 6 large bagels

Ingredients:

1 1/2 cups (340g) full fat greek yogurt

1 large egg

1 teaspoon honey

1 teaspoon apple cider vinegar

2 cups (240g) gluten-free bread flour or 1:1 blend

1 tablespoon milk powder, optional

2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon kosher salt

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

1/4 teaspoon red pepper flakes

olive oil as needed for kneading + shaping

your fave pizza sauce, for brushing the bagels

1 cup mini pepperonis

8 oz mozzarella cheese, shredded

optional for serving: freshly grated parmesan, hot honey, basil pesto

Directions:

1. Preheat the oven to 425°F. In a large bowl, whisk together the greek yogurt, egg, honey and apple cider vinegar until smooth.

2. To the same bowl, add the dry ingredients and mix them into the wet ingredients with a spatula. Fold gently until the dough begins to come together.

3. Switch to kneading dough in the bowl with well oiled hands. Continue kneading the dough together into a large smooth ball, add more oil as needed if it is sticking to your hands. It should be slightly tacky but not sticky.

4. Transfer the dough ball to a lightly oiled work surface. Split into 6 equally sized portions. Roll each individual portion into a ball and then into a smooth log about 6 inches long.

5. To form the bagel shape, lightly flatten out 1 inch of one end of the dough log and bring it together with the other end to create a circle. Pinch and press the seams together to seal them. Repeat with the remaining dough.

6. Place the shaped bagels onto a baking sheet, spaced an inch apart. Brush the bagels with a fairly generous layer of pizza sauce. Then top them with a handful of shredded mozzarella and mini pepperonis.

7. Bake the bagels for 5 minutes at 425°F, then turn the oven temperature down to 375°F and continue baking for an additional 20-25 minutes.

8. The bagels are done when they are golden brown, puffed and spring back when lightly pressed. The internal temperature should be around 210°F. Remove the bagels from the oven and set them aside to cool.

9. Finish with your favorite pizza garnishes, like hot honey, pesto or freshly grated parmesan! Enjoy!

What you’ll need:

• cooked ground breakfast sausage

• 1:1 gluten-free flour blend

• baking powder

• baking soda

• granulated sugar

• kosher salt

• garlic powder

• white cheddar

• scallions

• salted butter

• buttermilk

• eggs

• hot honey

Helpful recipe tips:

• Make sure the sausage is cooled and well drained before adding it in to avoid greasy, flat biscuits.

• The buttermilk must be cold and the butter must be cooled for 5 minutes for best results!

• Freshly grated cheese is always best! It tastes better and melts better.

• Feel free to swap the scallions for chives if desired.

a quick note on gluten-free flour blends:

• I use King Arthur Measure for Measure Flour gluten-free flour blend for most of my recipes! If you have an alternative preferred blend please feel free to use it! Just make sure it contains xanthan gum.

If you ever have any time sensitive questions about my recipes, please tap below to join my subscriber chat! It’s the best way to reach me for quick answers. I’ll be there to help you out in the kitchen whenever you need it!

Yield: 4 large or 8 small biscuits

Ingredients:

1 cup cooked ground breakfast sausage, cooled + drained

2 cups 1:1 gluten-free flour blend

1 tablespoon baking powder

1/2 teaspoon baking soda

2 teaspoons granulated sugar

1 teaspoon kosher salt

1/2 teaspoon garlic powder

1 cup sharp white cheddar, shredded

1/3 cup thinly chopped scallions

1/2 cup salted butter, melted + cooled for 5 mins

3/4 cup (170g) buttermilk, cold + more if needed

1 egg + 1 additional egg for egg wash

1 tablespoon hot honey, for brushing

Directions:

1. Preheat the oven to 450°F. Line a baking sheet with parchment paper. Cook the breakfast sausage until well browned then set it aside on a paper towel lined plate to cool and drain off excess oil.

2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, sugar, salt and garlic powder. Set aside.

3. In a small bowl, whisk together the buttermilk and melted butter until small lumps form. Crack in one egg and gently mix to combine.

4. Pour the butter mixture into the dry ingredients along with the sausage, scallions and cheese. Mix until just barely combined.

5. Turn the biscuit dough out onto the counter, form into a rectangle shape then cut in half using a sharp chef’s knife. Stack the two halves on top of each other and gently press them down. This will help create extra flaky layers. Repeat this process once more.

6. Gently shape the dough into a rectangle one final time, you’ll want it about 1 to 1.5 inches thick. Cut into 4 large rectangular biscuits or 8 small rectangular biscuits.

7. Place the biscuits onto the baking sheet and brush lightly with egg wash. Transfer to the oven and bake for about 12-15 minutes, or until they are deeply golden brown on top and around the edges.

8. Once the biscuits come out of the oven, immediately drizzle them with hot honey, serve warm and enjoy!

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However, the key to the best olive oil cake is always using high quality olive oil and Jovial Food’s organic extra olive oil is the perfect choice! Made from 100% Italian olives, it has a delicate flavor that makes it great for baking!

Now, as a born and raised Michigander, I of course take enjoying cherry season very seriously. So I couldn’t pass up finishing this olive oil cake with a glossy and rich, warm cherry sauce. Which really just brings everything together for the perfect bite.

What you’ll need:

• 1:1 gluten-free flour

• medium grind cornmeal

• baking powder

• baking soda

• kosher salt

• eggs

• granulated sugar

• honey

• meyer lemons (can swap for regular lemons)

• vanilla extract

• almond extract

• Jovial Organic Extra Virgin Olive Oil

• greek yogurt

• powdered sugar

• fresh or frozen dark sweet cherries

• cornstarch

Yield: 6-8 servings

Ingredients:

For the Olive Oil Cornmeal Cake -

2 cups 1:1 gluten-free flour

1/2 cup medium grind cornmeal

1 + 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

3 eggs, room temperature

1/2 cup granulated sugar

1/4 cup honey

zest and juice of one meyer lemon

1 teaspoon vanilla extract

1/2 teaspoon almond extract

3/4 cup Jovial Organic Extra Virgin Olive Oil

1/2 cup greek yogurt, room temperature

powdered sugar, for dusting

whipped cream, for serving

For the Warm Cherry Sauce -

16 oz frozen or fresh dark sweet cherries

1/4 cup granulated sugar

1 teaspoon vanilla extract

zest + juice of half a meyer lemon

cornstarch slurry: 1 tablespoon cornstarch + 1 tablespoon water, whisked until smooth

a drizzle of olive oil

Directions:

1. Preheat the oven to 350°F. In a medium bowl, mix together the gluten-free flour, cornmeal, baking powder, baking soda and salt. Set aside.

2. In a separate large bowl, whisk together the eggs, sugar and honey, Whisk in the lemon zest and juice along with the vanilla and almond extracts.

3. Add in the olive oil and the greek yogurt. Whisk once more until combined and smooth.

4. Fold the dry ingredients into the wet mixture using a spatula. Mix until just combined.

5. Line a 9 inch cake pan or springform pan with parchment paper. Pour the batter into the pan, smooth out the top and transfer to the oven.

6. Bake at 350°F for 35-45 minutes or until golden brown and a toothpick inserted into the center of the cake comes out clean.

7. Allow the cake to cool in the pan for 30 minutes before inverting the cake onto a wire rack to cool fully, top-side down.

8. To make the cherry sauce: Combine the frozen cherries, sugar, lemon zest, lemon juice and cornstarch slurry in a skillet.

9. Cook the cherry sauce over medium-low heat until the cherries begin to cook down and simmer. Simmer for about 5 minutes until you have a thickened sauce.

10. Remove the sauce from the heat and finish with a pinch of salt and a drizzle of olive. Stirring to incorporate. Let the cherry sauce cool slightly before topping the cake.

11. Transfer your cake, top-side down, onto a cake stand or serving plate and dust the top generously with powdered sugar.

12. Spoon the cherry sauce evenly over the top of the cake, reserving some extra sauce for serving if desired.

13. Slice the cake and enjoy with freshly whipped cream, lemon zest and an extra spoonful of the cherry sauce.

What you’ll need:

• gluten-free pasta (recommendations below)

• good quality olive oil

• mini cucumbers

• cherry tomatoes

• marinated fresh mozzarella balls

• roasted red peppers or pepper drops

• pepperoncini

• pickled red onions

• genoa salami, pepperoni or soppressata

• fresh basil

• real parmesan cheese

• balsamic vinegar or glaze

• red wine vinegar

• juice of half a lemon

• honey dijon mustard

• garlic

• dried oregano

• black pepper

• kosher salt

• red pepper flakes

• mayo (optional for a creamy dressing)

Let’s talk about my favorite gluten-free pasta brands for pasta salads!

1. Le Veneziane

2. Banza (only the brown rice kind!)

3. Jovial Foods

4. Tinkyada

For this recipe I used Le Veneziane’s farfalle pasta. The bowtie shape is so cute and it doesn’t fall apart while assembling and mixing.

tips for the best pasta salad!

Gluten-free pasta unfortunately has the tendency to harden up when refrigerated and become, well... not-so-good. My technique to avoid this is to either:

• For the BEST texture eat it fresh! Let the pasta cool to room temperature after cooking. Once cooled toss in all the remaining ingredients and serve immediately. It won’t be ice cold but I actually prefer it this way!

OR

• Keep all of the pasta salad additions cold in the refrigerator. Rinse the cooked pasta with cold water after draining and then let it cool at room temperature for about 15-20 minutes before tossing it with the cold ingredients. This will bring everything to the perfect pasta salad temperature!

OR

• Refrigerate the assembled pasta salad for no more than 6 hours. Take it out of the fridge and let it rest at room temperature for 20-30 minutes before serving.

• Yield: 6-8 servings

• Prep time: 30-40 minutes

Ingredients:

1 box gluten-free pasta (8-12 oz is best)

a drizzle of olive oil

1 + 1/2 cups cherry tomatoes, quartered

1 + 1/2 cups sliced mini cucumbers

1 + 1/2 cups chopped salami, pepperoni or soppressata

1 cup marinated fresh mozzarella balls

1/2 cup pickled red onions

1/2 cup roasted red peppers or pepper drops

1/2 cup pepperoncini

1/2 cup fresh basil, chiffonade cut

1/2 cup grated parmigiano, plus more for serving

For the Dressing -

3/4 cup olive oil

1/4 cup balsamic vinegar

1/4 cup red wine vinegar

juice of half a lemon

2 tablespoons honey dijon mustard

2-3 cloves of garlic, grated

1 teaspoon dried oregano

1 teaspoon fresh cracked black pepper

a pinch of red pepper flakes, optional

kosher salt, to taste

optional for a creamy dressing: swap 1/4 cup of the olive oil for mayonnaise

Directions:

1. Cook your pasta according to the package instructions, removing from the heat just before “al dente”. Drain well and rinse with cold water.

2. Set the cooked pasta aside to cool to room temperature. Drizzle and toss with olive oil to prevent it from sticking while it cools.

3. Meanwhile, prepare the dressing in a small bowl. Whisk all the ingredients together well until smooth and combined.

4. Once the pasta has cooled, add it to a large bowl along with all the remaining pasta salad mix-ins. Pour over the dressing and gently toss to combine. Serve and enjoy!

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What you’ll need:

• 1:1 gluten-free flour, I prefer King Arthur

• gluten-free yellow cornmeal, medium grind

• baking powder

• baking soda

• kosher salt

• salted butter

• vegetable oil

• granulated sugar

• honey

• eggs

• buttermilk

Kitchen Tools & Equipment I used:

• I recommend using a 8x8 inch square pan if you have one! Cast iron, aluminum or enamelware are all great options.

• An offset spatula isn’t a necessity but I do find myself always reaching for mine in recipes like these! It makes smoothing out the batter evenly so much easier.

Cornbread Muffin Variation: You can also make this same recipe as muffins! Just follow the recipe as written and simply bake in muffin tins instead of the square pan. I also like to top my muffins with a sprinkle coarse sugar before baking but that is a completely optional step!

Yield: about 9 servings

Ingredients:

1 cup 1:1 gluten-free flour

1 cup gluten-free yellow cornmeal

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/4 cup + 2 tablespoons salted butter, melted

1/4 cup vegetable oil

1/3 cup granulated sugar

1/3 cup honey

2 large eggs, room temperature

1 cup buttermilk, room temperature

For the Honey Butter -

1/2 cup melted butter

1/4 cup honey

Directions:

1. Preheat the oven to 375°F. Position your oven rack at the lowest possible setting. Thoroughly grease a 8x8 aluminum pan with butter (about 1/2 tablespoon).

2. In a medium bowl, whisk together the gluten-free flour, cornmeal, baking powder, baking soda and salt. Set aside.

3. In a large bowl combine the melted butter and the oil. Add in the sugar and honey, whisking to combine.

4. Whisk in the two eggs, one at a time. Then add the buttermilk and whisk everything together till fully combined.

5. Slowly add your dry ingredients to the wet ingredients. Whisking gently to mix together. Be careful not to over-mix! The batter will have some lumps and that’s fine.

6. Pour the batter into your prepared pan, smooth it out evenly using a spatula.

7. Place in the oven and bake for 30-35 minutes or until the top is a deep golden and a toothpick inserted into the center of the cornbread comes out clean. If the top is browning too quickly towards the end, you can reduce the oven temperature to 350°F.

8. Remove from oven and let the cornbread cool in the pan for about 15-20 minutes before slicing. Serve warm and soaked in honey butter.

• To Make the Honey Butter - Simply whisk together the melted butter and honey until fully combined and smooth.

This Gluten-Free Meyer Lemon Custard Pie is hands down the most low effort, high reward dessert you’ll ever make. The buttery graham cracker and lemon cookie crust is filled with the most lush Meyer lemon custard that has a perfectly balanced, bright lemon citrus flavor. The pie is served topped with a deliciously light and sweet, stabilized whipped cream topping that won’t melt away in the summer heat!

Recently I was looking up ideas for a simple dessert for hosting a small family dinner and I saw lots of versions of this custard-style lemon pie popping up. It mainly caught my eye because it was SO simple. I honestly wasn’t sure how good it would be given how minimal the ingredients and process was but boy was I pleasantly surprised! I genuinely was left wondering why I ever bothered to make any other desserts.

What you’ll need:

• gluten-free graham crackers, I like Pamela’s

• gluten-free lemon cookies, I used Tate’s

• salted butter

• brown sugar

• kosher salt

• sweetened condensed milk

• eggs

• Meyer lemons (not regular lemons please!)

• vanilla extract

• heavy cream

• marshmallow fluff

• lemon curd, optional for garnish

Kitchen Tools & Equipment I used:

• You can absolutely crush the graham crackers by hand but I do love using my food processor for ease and an even crumb size!

• I recommend using a 9 inch springform pan if you have one! It makes it so much easier to cut and serve the pie. Otherwise a deep 9 inch pie dish is the best option! (*If using a pie dish you will have some graham cracker crust leftover or you can just make it with a thicker crust.)

• An offset spatula isn’t a necessity but I do find myself always reaching for mine in recipes like these! It makes smoothing out the filling evenly so much easier.

Click the link below to learn how to make the cutest and easiest flower topping for this pie!

Whipped Cream Daisy Topping Tutorial!

Yield: 6-8 servings

Ingredients:

Graham Cracker Lemon Cookie Crust -

1 - 7.5 oz box gluten-free graham crackers

1 - 7 oz bag gluten-free lemon cookies

1/4 cup salted butter, melted and cooled slightly

1 egg white (reserve the yolk for the filling)

2 tablespoons brown sugar

1/2 teaspoon kosher salt

Meyer Lemon Custard Filling -

2 - 14 oz cans sweetened condensed milk

4 large egg yolks, room temperature

zest of two Meyer lemons

3/4 cup freshly squeezed Meyer lemon juice (about 5 lemons)

1/4 teaspoon vanilla extract

a pinch of kosher salt

Whipped Cream Topping -

1 cup heavy cream

1 cup marshmallow fluff

1 teaspoon vanilla extract

Optional to garnish:

• fresh lemon zest

• store-bought lemon curd

Directions:

1. Preheat the oven to 350°F. Using a food processor, blender or by hand, crush the gluten-free graham crackers and lemon cookies into fine crumbs.

2. Mix in the melted butter, egg white, brown sugar and salt. Once combined, the mixture should hold together when pressed into a ball but not be overly wet or greasy.

3. Press the crumb mixture into your 9 inch springform pan* or pie dish, making sure to press it firmly and evenly into the base and up the sides. (*if you are using a springform pan I recommend lining the base with parchment)

4. Transfer the crust to the oven and bake for 10 minutes. Once baked, remove the crust from the oven and allow it to cool while you prepare the filling.

5. In a large bowl, whisk together the sweetened condensed milk, egg yolks, lemon zest, lemon juice, vanilla and salt. Mix well until smooth and fully combined.

6. Pour the filling into your cooled crust and gently smooth out the top. Return to the oven to bake at 350°F for 18-20 minutes. You’ll want the edges to be fully set but the center should still have a little wiggle to it. It should also feel firm and set to the touch and not wet.

7. Transfer the pie to a cooling rack and allow it to cool fully to room temperature before wrapping tightly in plastic wrap and placing it into the fridge to chill and finish setting.

8. Refrigerate the pie for 2-3 hours or overnight. When ready to serve you can prepare the whipped cream topping.

9. Add the whipped cream, marshmallow fluff and vanilla to a large mixing bowl or stand mixer fitted with the whisk attachment. Whip the cream mixture into stiff peaks.

10. Pipe or scoop the whipped cream generously onto the pie. Garnish with lemon zest and store-bought lemon curd if desired! Serve and enjoy.

a few helpful kitchen notes:

• Pamela’s is my favorite brand for gluten-free graham crackers!

• For the gluten-free lemon cookies I used
  Tate’s! You can also omit these and just use more graham crackers instead.

• You can omit the marshmallow fluff if desired and simply whip the plain cream. However it will melt quite quickly in the heat and in the fridge. Optionally you can also use a couple tablespoons of powdered sugar to help stabilize it.

• Leftovers can be stored tightly covered in the fridge for up to 4 days.

Anyway, this Peach Puff Pastry Galette is the perfect low maintenance, but still glamorous summer dessert. Perfect for serving at small gatherings or enjoying solo (I won’t judge). I finished it with a maple glaze but it is also fabulous served with vanilla ice cream!

What you’ll need:

• salted butter

• ripe peaches

• brown sugar

• vanilla extract

• cinnamon

• kosher salt

• water

• cornstarch

• gluten-free puff pastry

• egg wash

• coarse sugar

• maple syrup

• powdered sugar

my favorite gluten-free puff pastry:

If you’re looking for the best gluten-free puff pastry, l highly recommend Dufour Kitchen’s gluten-free frozen puff pastry. It’s so easy to work with and doesn’t crack and fall apart like so many others! I usually buy it at Whole Foods.

Yield: 4-6 servings

Ingredients:

For the Peach Filling -

4 tablespoons butter

3 ripe peaches, diced

1/2 cup brown sugar

1 teaspoon vanilla extract

½ teaspoon cinnamon

a pinch of salt

(cornstarch slurry: 1 ½ teaspoons water + 1 teaspoon cornstarch)

For the Puff Pastry Crust -

1 sheet gluten-free puff pastry, thawed

(egg wash: whisk 1 whole egg with

1 tablespoon water or milk)

coarse sugar for sprinkling

For the Maple Glaze -

2 tablespoons salted butter, melted

2 tablespoons maple syrup

¼ cup powdered sugar

Directions:

1. Preheat the oven to 400°F. Melt butter in a pan over medium-low heat. Add in the diced peaches along with the brown sugar, vanilla, cinnamon and salt.

2. Cook for about 10 minutes, stirring often, until the peaches are softened and the juices are beginning to thicken.

3. Make the cornstarch slurry by stirring together the water and cornstarch until fully combined. Pour this mixture into the peaches and stir well.

4. Cook the peaches for an additional few minutes until the liquid has thickened. Remove from the heat and set aside to cool to room temperature.

5. Lay the thawed puff pastry out on a lightly floured sheet of parchment paper. Brush the entire surface lightly with the egg wash.

6. Spoon the cooled peaches filling onto the center of the pastry sheet, leaving about an inch of border around the edge for folding. Carefully fold the edges of the pastry up and inward, tucking in the corners.

7. Brush the folded edge with egg wash and sprinkle with coarse sugar. Transfer to a baking sheet and bake at 400°F for 20-25 minutes or until the pastry is puffed and golden brown.

8. Meanwhile, combine the ingredients for the glaze in a small bow, whisk until smooth and glossy then set aside to thicken slightly as it cools.

9. Once the galette is done baking transfer the baking sheet to a cooling rack and allow it to cool slightly before drizzling over the icing and serving.

I’ve grown more and more obsessed with peperoncini as I’ve gotten older, I just love the salty, tangy crunch of them! Combined with the classic flavors of a Greek salad like tzatziki, red onion, feta, oregano and fresh lemon. Plus a little hot honey for some subtle sweet heat. Utter perfection. Enjoy it slathered on crackers, flatbread or chips for the ideal summer bite!

What you’ll need:

• rotisserie chicken (I prefer Costco’s)

• greek yogurt

• tzatziki sauce or dip

• red onion

• peperoncini

• feta cheese

• dijon mustard (optional)

• greek vinaigrette

• oregano

• salt + pepper

• hot honey (optional)

• freshly squeezed lemon juice

• fresh parsley or dill

• crackers, chips or flatbread for serving

Ingredients:

1 whole rotisserie chicken

1/2 cup greek yogurt

1/2 cup tzatziki sauce or dip

1 cup red onion

1 cup peperoncini

1 cup crumbled feta

1/4 cup greek vinaigrette

1 teaspoon dijon mustard, optional

1/3 cup finely minced parsley or dill

juice of half a lemon, freshly squeezed

a drizzle of hot honey, optional

add seasonings to taste: dried oregano, salt, black pepper

your fave crackers, chips or flatbread to serve

Directions:

1. Pull all the meat off the rotisserie chicken (including the skin) and shred it up very finely. Easiest in a stand mixer with the paddle attachment but can be done by hand with two forks.

2. In a large bowl mix together the shredded chicken, greek yogurt, tzatziki, red onions, peperoncini, feta, mustard, vinaigrette, hot honey, lemon juice, parsley or dill and season to taste as desired.

3. Mix well until fully combined. At this point I like to refrigerate the chicken salad for at least an hour to chill and to let the flavors marinate!

4. Once chilled enjoy with your favorite gluten-free crackers, chips or flatbread!

The peaches bake up so beautifully and become perfectly tender and juicy. And the butter sauce caramelizes into a lush, syrupy dream. Best enjoyed topped with a generous scoop (or two, or three) of vanilla ice cream.

What you’ll need:

• ripe peaches

• brown sugar

• maple syrup

• cinnamon

• vanilla extract

• salted butter

• vanilla ice cream

• flaky salt, optional

Yield: 4 servings

Ingredients:

2 ripe peaches, pitted and halved

3 tablespoons brown sugar

1 tablespoon maple syrup

1 teaspoon cinnamon

1 tablespoon vanilla extract

3 tablespoons melted butter

vanilla ice cream, for serving

flaky salt, optional for serving

Directions:

1. Preheat the oven to 375°F. In a small bowl, combine the brown sugar, maple syrup, cinnamon, vanilla and melted butter. Set aside.

2. Cut the peaches in half and remove the pits. Place the peach halves in an oven safe baking dish.

3. Coat both sides of the peach halves generously in the cinnamon sugar butter mixture.

4. Bake cut side up for 25-30 minutes until tender, golden brown and bubbly.

5. Serve warm topped with vanilla ice cream, flaky salt and drizzle with any extra sauce in the pan.

We’ve all dealt with the usual struggles of cold gluten-free pasta so my jaw honestly dropped after tasting this pasta salad straight out of the fridge! The texture stayed SO GOOD. Not weird or gummy. Just like regular pasta! Truly changing the gluten-free pasta game with this one. Now let’s get into the recipe!

What you’ll need:

• Banza Gluten-Free Brown Rice Rotini

• roasted corn, I used frozen

• jalapeños

• red bell pepper

• cucumbers

• red onion

• bacon

• grilled chicken

• cotija cheese

• fresh chives or cilantro

• mayo

• sour cream

• fresh lime juice

• elote seasoning

• Tajín

• salt + pepper

Yield: 6-8 servings

Ingredients:

1 - 10 oz box Banza brown rice fusilli pasta

1 cup roasted corn

3-4 jalapeños, thinly sliced

1 medium red bell pepper, diced

4-5 mini cucumbers, diced

1/2 of a medium red onion, thinly sliced

4-6 slices cooked bacon, finely chopped

1 cup diced grilled chicken

1/3 cup freshly grated cotija cheese

3 tablespoons fresh chives, minced

Creamy Elote Dressing:

1/2 cup mayo

1/2 cup sour cream

juice of half a lime

1 tablespoon elote seasoning

1 teaspoon tajin

salt + pepper to taste

1/4 cup freshly minced chives or cilantro

Directions:

1. Prepare the dressing by mixing all the ingredients together in a small bowl until fully combined. Cover tightly and place in the fridge until needed.

2. Cook the pasta according to the package instructions, draining once al-dente. Rinse the pasta with cold water and add to a large bowl to cool down.

3. Once the pasta has cooled to room temperature, add the corn, jalapeños, bell pepper, cucumber, onion, bacon, chicken and cotija cheese to the bowl with the pasta.

4. Pour in the prepared dressing and toss everything together until the ingredients are combined and well coated in the dressing.

5. Cover the bowl tightly and place in the fridge to chill until ready to enjoy! I like to serve it garnished with fresh chives and freshly grated cotija cheese.

I know…I know, you can thank me later. Right now you have some (no) baking to do!

What you’ll need:

• gluten-free graham crackers

• gluten-free lemon cookies

• brown sugar

• kosher salt

• butter, salted or unsalted

• sour cream

• sweetened condensed milk

• vanilla bean paste or extract

• key limes

• meyer lemons

• heavy cream

• powdered sugar

a few helpful kitchen notes:

• The bars WILL melt quickly in the heat so keep them frozen until ready to eat them!

• I used this 9 x 13 inch pan and this 9 inch loaf pan from USA Pan for this recipe!

• Pamela’s is my favorite brand for gluten-free graham crackers!

• For the gluten-free lemon cookies I used Tate’s! You can also omit these and just use a second box of graham crackers instead.

Yield: 10-12 servings

Ingredients:

Graham Cracker Lemon Cookie Crust -

1 - 7.5 oz box gluten-free graham crackers

1 - 7 oz bag gluten-free lemon cookies

1/4 cup butter, melted and cooled slightly

2 tablespoons brown sugar

1/2 teaspoon kosher salt

Key Lime Filling -

zest of 10 key limes

2-14 oz cans sweetened condensed milk

1/2 cup sour cream

3/4 cup key lime juice, about 20 key limes

juice of 2 meyer lemons, about 1/4 cup

1 tablespoon vanilla extract or paste

1/2 teaspoon kosher salt

1 cup heavy cream, whipped into medium peaks

Whipped Topping -

1 cup heavy whipping cream

2 tablespoons powdered sugar

2 teaspoons vanilla bean paste

a pinch of kosher salt

Directions:

1. Begin by zesting the 10 key limes, taking care to avoid the white pith. Then squeeze the juice of 20 key limes and 2 meyer lemons, you should have one cup of juice total. Set the zest and juice aside in the refrigerator until needed.

2. To a food processor or blender add the gluten-free graham crackers and lemon cookies. Process into fine crumbs. Add in the brown sugar, salt, and melted butter.

3. Mix well until fully incorporated. The mixture should hold together when pressed into a ball but not be overly wet or greasy.

4. Line a 9 x 13 inch pan with parchment paper. Press the crumb mixture firmly and evenly into the bottom of the pan. Place into the freezer while you make the filling.

5. In a large bowl whisk together the lime zest, sweetened condensed milk, sour cream, vanilla, salt, lime juice and lemon juice until smooth.

6. Using a stand mixer fitted with the whisk attachment or in a separate bowl using a hand mixer, whip the heavy cream into medium peaks. Gently fold the whipped cream into the rest of the filling until fully combined.

7. Retrieve the graham cracker crust from the freezer and pour in the filling. Smooth out the top gently with a spatula. Cover the pan tightly with plastic wrap and place in the freezer to set for at least 8 hours or preferably overnight.

8. When ready to serve the bars, make the whipped topping using a stand mixer fitted with the whisk attachment or a hand mixer. Whip the heavy cream along with the powdered sugar and vanilla bean paste into medium peaks.

9. Remove the key lime pie bars from the freezer and top with the whipped cream. Garnish as desired with lime slices, gluten-free graham cracker crumbs and lime zest. Serve immediately and enjoy!

No-Churn Ice Cream Version:

To make the ice cream version of this recipe, first make the graham cracker cookie crust and whipped topping as directed. For the filling, which will now become our ice cream base, you make this as directed above except you’ll also mix in the whipped topping along with the rest of the whipped cream in step 6.

Instead of using a 9 x 13 inch pan, use a deep 9 inch loaf pan. Layer the graham cracker cookie mixture alternately with the key lime filling into the pan. Beginning with the filling and ending with a final sprinkle of the graham cracker cookie mixture. Swirl the layers gently with a knife and place in the freezer for at least 6 hours or overnight to solidify. Scoop and enjoy!

You can make an icebox cake with just a simple whipped cream filling but I decided to take it a step further and give it cheesecake filling with a s’mores spin. And I can happily say I have zero regrets about that decision!

What you’ll need:

• heavy whipping cream

• full fat cream cheese

• granulated sugar

• vanilla extract or paste

• powdered sugar

• kosher salt

• marshmallow fluff

• gluten-free graham crackers

• chocolate syrup, optional

• semisweet chocolate

• maraschino cherries, optional

a few helpful kitchen notes:

• I used this 9 inch loaf pan from USA Pan for this recipe!

• Pamela’s is my favorite brand for gluten-free graham crackers!

• I used a kitchen torch to toast the marshmallow fluff. If you don’t have one you can carefully toast it in a heatproof dish under the broiler. But keep a close eye on it! You can also totally skip this step, I just like the toasty s’mores flavor it adds.

• The icebox cake must be chilled overnight so plan accordingly!

Yield: 6-8 servings

Ingredients:

1 pint heavy whipping cream, cold

16 oz cream cheese, room temperature

1/2 cup granulated sugar

1 teaspoon vanilla bean paste or vanilla extract

2 tablespoons powdered sugar

a pinch of salt

1 cup marshmallow fluff, toasted (*note above)

about 16 gluten-free graham crackers

chocolate syrup, optional (I used store bought)

For the Chocolate Ganache:

1 cup heavy cream

4 oz semisweet chocolate

4-5 maraschino cherries, optional for topping

Directions:

1. In a large bowl, whip the heavy cream until stiff peaks form. Set aside.

2. In another large bowl using a hand mixer or stand mixer with the paddle attachment, beat the softened cream cheese and sugar together until smooth and creamy.

3. Add in the vanilla paste, powdered sugar, toasted marshmallow fluff and salt. Beat again until fully combined and smooth.

4. Using a spatula, gently fold the whipped cream into the cheesecake mixture until fully incorporated.

5. Line a deep 9 inch loaf pan with plastic wrap. Begin with a single layer of graham crackers, then layer a fourth of the cheesecake mixture on top, followed by a generous drizzle of the chocolate syrup (if using).

6. Repeat these layers 4 times, ending with

   a final layer of graham crackers on top.

7. Wrap tightly in plastic wrap and transfer to the refrigerator to set overnight.

8. Once set, carefully flip the pan upside down onto a serving platter to remove the cake. Discard the plastic wrap.

9. To make the ganache: Place the chocolate in a heatproof bowl. Microwave the heavy cream for about 1 minute until steaming.

10. Pour the hot cream over the chocolate, cover and leave for about 5 minutes. Uncover and whisk the chocolate and cream together until smooth and glossy.

11. Retrieve the cake from the freezer and slowly pour the ganache over the top, allowing it to drip down the sides and set.

12. Top with maraschino cherries if desired, slice, serve and enjoy!

That’s it for this recipe! As always, I so hope you enjoy this one. Happy no-bake baking my friends! Feel free to send me pics or tag me in any photos if you end up making it. I can’t wait to see them!

- Love, Violet

This recipe hits all the most important banana bread notes, it’s tender and moist with the ideal ratio of banana to bread, IYKYK. Made with brown butter (of course), plus both mini chocolate chips and graham cracker crumbs in the batter. To bring it all home it gets topped with a rich chocolate ganache AND a layer of marshmallow crème that gets toasted to perfection. If you’ve never made any of my other recipes I won’t hold it against you, but if you skip this one just know I’m definitely silently judging. Sorry not sorry.

What you’ll need:

• salted butter

• over ripe bananas

• cinnamon

• granulated sugar

• dark brown sugar

• large eggs

• sour cream

• vanilla extract

• molasses

• 1:1 gluten-free flour

• baking powder

• baking soda

• salt

• gluten-free graham crackers, I like Pamela’s

• mini semisweet chocolate chips

• heavy cream

• semisweet chocolate

• marshmallow fluff

• water

Equipment:

• I used this 9 inch loaf pan from USA Pan for this recipe!

a quick note on gluten-free flour blends:

I recommend either of these two gluten-free flour blends for this recipe...

• King Arthur Measure for Measure Flour

• Cup4Cup Multipurpose Flour

Yield: 1 - 9 inch loaf

Ingredients:

For the Banana Bread -

1/2 cup (1 stick) salted butter, browned

4 large (~475g) over ripe bananas, mashed

a dash of cinnamon, optional

1/4 cup (50g) granulated sugar

1/2 cup (110g) packed dark brown sugar

2 large eggs, room temperature

1/2 cup (120g) sour cream, room temperature

1 tablespoon vanilla extract

1 tablespoon molasses

2 cups (240g) 1:1 gluten-free flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (~85g) crushed graham cracker crumbs

1 cup (7oz) mini semisweet chocolate chips

For the Chocolate Ganache -

1/2 cup (115g) heavy cream, heated till very warm

6 oz semisweet chocolate chips

For the Marshmallow Crème -

6 oz marshmallow fluff

1 tablespoon water

Directions:

1. Preheat the oven to 350°F. Brown the butter in a small saucepan. Add your cold butter to a medium skillet and place on the stove over medium-low heat.

2. Begin stirring gently and continuously with a spatula as the butter melts. Once the butter has completely melted down it will begin to bubble. (If the butter is popping and sizzling you have the heat too high.) Keep stirring continuously.

3. The butter will begin to foam, this is the final step before the milk solids brown and they can go from perfectly browned to burnt very quickly so keep a close watch.

4. The butter will start to smell fragrantly nutty and toasty. As soon as you see those white milk solids at the bottom of the pan turn a deep golden brown pull the pan off the heat immediately.

5. Pour the browned butter into a large bowl. Add the bananas and mash until they are mostly smooth but leave a few lumps.

6. Whisk in both sugars and the molasses until combined. Crack in the eggs one at a time and whisk until fully incorporated. Add the vanilla bean paste and sour cream. Whisk until fully combined.

7. Add in the gluten-free flour, baking powder, baking soda and salt. Mix until just combined then fold in the graham cracker crumbs and chocolate chips.

8. Line a 9x5 inch loaf pan with parchment paper. Scoop the batter into the pan and transfer the banana bread to the oven.

9. Bake for 75-85 minutes or until a toothpick inserted into the center of the loaf comes out clean. Allow the banana bread to cool in the pan for at least 20 minutes before transferring to a wire rack to cool completely.

10. To make the chocolate ganache: In a small bowl, whisk together the chocolate chips and heated heavy cream until completely smooth and shiny.

11. Let the ganache cool slightly then pour it evenly over the entire loaf, letting it drip down the sides. Allow the ganache to set for 15 minutes.

12. To make the marshmallow crème: Place the fluff and water together in a microwave safe bowl and microwaving on high for 15-20 seconds. Remove and stir well until smooth and pourable.

13. Pour the marshmallow crème over the layer of ganache. Use a kitchen torch to toast the the marshmallow crème until golden brown. (If you don’t have a torch you can place the banana bread on a baking sheet and pop it under the broiler for few seconds. But watch it CLOSELY)

14. Finish off the banana bread with a sprinkle of graham crackers if you like! Then slice and enjoy! It’s gonna get a little messy but in the best, most delicious way.

That’s it for this recipe! As always, I so hope you enjoy this one. Happy baking my friends! Feel free to send me pics or tag me in any photos if you end up making it. I can’t wait to see them! - Love, Violet

What you’ll need:

• gluten-free oats, I use Bob’s Red Mill

• 1:1 gluten-free flour, recs below!

• baking powder

• light brown sugar

• turbinado (coarse) sugar

• slivered almonds, optional

• salted butter

• kosher salt

• frozen wild blueberries

• a medium sized lemon

• granulated sugar

• cornstarch

• vanilla bean paste or extract

a quick note on gluten-free flour blends:

I recommend either of these two gluten-free flour blends for this recipe...

• King Arthur Measure for Measure Flour

• Cup4Cup Multipurpose Flour

Yield: 6-8 servings

Ingredients:

For the Crumble -

1 cup gluten-free oats

1 + 1/2 cups 1:1 gluten-free flour

1/4 teaspoon baking powder

1/2 cup light brown sugar

1/4 tablespoons turbinado sugar

1/2 cup slivered almonds, optional

2/3 cup melted butter

a generous pinch of kosher salt

For the Filling -

4 cups frozen wild blueberries

juice of half a medium sized lemon

1/2 cup granulated sugar

2 tablespoons cornstarch

2 teaspoons vanilla bean paste or extract

a pinch of kosher salt

Directions:

1. Preheat the oven to 375°F. In a small bowl, mix together all the crumble ingredients into a dry, soft dough.

2. Press half of the crumble mixture into the bottom of an 9 inch pie dish. Place in the oven and bake for about 10 minutes.

3. Meanwhile in another bowl, combine the frozen blueberries, lemon juice and sugar. Add in the vanilla, cornstarch and salt. Mix well to incorporate.

4. Once the crumble base has baked, pour in the blueberry filling and top with the remaining half of the crumble topping. Return to the oven and bake for 25-30 minutes, until the top is golden and the filling is bubbly.

5. Let the crumble cool at room temperature for about 20 minutes to fully set before serving topped generously with ice cream. Enjoy!

I used bacon, Gruyère cheese and spinach for this recipe but I’ll list some alternative swaps to spark your creativity:

- Prosciutto, Parmesan & Basil

- Sausage, Bell Peppers & Gouda

- Chorizo, Jalapeño & Pepper Jack

What you’ll need:

• gluten-free frozen puff pastry

• sun-dried tomato pesto

• bacon

• fresh baby spinach

• caramelized onion jam, optional

• large eggs

• heavy cream

• chive & onion cream cheese

• Gruyère cheese

• kosher salt

• black pepper

• garlic powder

• cherry tomatoes

optional ingredients for serving: hot honey + grated parmesan + freshly minced chives

gluten-free puff pastry recs:

If you’re looking for the best gluten-free puff pastry, I highly recommend Dufour Kitchen’s gluten-free frozen puff pastry. It’s so easy to work with and doesn’t crack and fall apart like so many others! I usually buy it at Whole Foods.

Equipment:

• I used this cool mini cake pan from USA Pan that is perfect for making mini quiches! You can also use oven-safe ramekins for this which is what I list in the recipe.

• My favorite electric hand mixer!

Yield: 6 mini quiches

Ingredients:

2 sheets frozen gluten-free puff pastry, thawed

1/4 cup sun-dried tomato pesto

6 slices cooked bacon

1 cup chopped fresh spinach

1/4 cup caramelized onion jam, optional

5 large eggs

1/3 cup heavy cream

2-3 tablespoons chive & onion cream cheese

1 + 1/2 cup Gruyère cheese, freshly shredded

3/4 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

3 cherry tomatoes, halved

optional for serving: hot honey + grated parmesan + freshly minced chives

Directions:

1. Preheat the oven to 400°F. Lightly grease 6 oven-safe ramekins and/or line them with parchment paper.

2. Cut the puff pastry sheets into 6 equal squares. Press each square gently into the ramekins, leaving the 4 corners sticking up.

3. Use a fork to prick holes into the bottom of each puff pastry square. This helps prevent the bottoms from puffing up too much and lets the pastry cook more evenly.

4. Spread a layer of the sun-dried tomato pesto into the bottom of each puff pastry square. Next add in one slice of bacon per puff pastry, a sprinkle of spinach and a spoonful of onion jam.

5. Set the prepared pan with the pastry aside while you make the egg filling.

6. Crack the 5 eggs into a medium sized mixing bowl. Add in the heavy cream, cream cheese, salt, pepper and garlic powder.

7. Using a whisk or hand mixer, combine the egg mixture until smooth. Stir in 1 cup of the cheese, reserving the remaining 1/2 cup.

8. Divide the egg mixture evenly between each prepared puff pastry. Fold the 4 upright corners of the pastry down and inward towards the middle.

9. Brush any exposed puff pastry with a bit of the egg mixture and sprinkle the tops of the quiches with the remaining 1/2 cup of cheese.

10. Press half a cherry tomato gently into the top of each quiche before placing them in the oven to bake for 30-35 minutes. Until they are golden brown and the filling is fully cooked and set.

11. Transfer to a wire rack to cool for 15-20 minutes before enjoying. Serve topped with a drizzle of hot honey, a sprinkle of parmesan cheese and freshly minced chives if desired.

Cherry tomatoes and fresh mozzarella make for a light and refreshing addition, along with Italian dressing, balsamic reduction and freshly grated parmesan to bring everything together. This recipe will yield just enough for two (or one)! Because sometimes pasta salad isn’t for sharing (especially if it’s this good).

What you’ll need:

• gluten-free pasta

• olive oil

• peaches

• cherry tomatoes

• bacon

• mozzarella pearls

• fresh basil

• Italian dressing or deli oil

• balsamic reduction (glaze)

• kosher salt

• black pepper

• parmesan cheese

Let’s talk about my favorite gluten-free pasta brands for pasta salads!

1. Le Veneziane

2. Jovial Foods

3. Tinkyada

For this recipe I used Le Veneziane’s farfalle pasta. The bowtie shape is so cute and it doesn’t fall apart while assembling and mixing.

tips for the best pasta salad!

Gluten-free pasta unfortunately has the tendency to harden up when refrigerated and become, well… not-so-good. My technique to avoid this is to either:

• Keep all of the pasta salad additions cold in the refrigerator. Rinse the cooked pasta with cold water after draining and then let it cool at room temperature for about 20 minutes before tossing it with the cold ingredients. This will bring everything to the perfect pasta salad temperature!

OR

• Refrigerate the assembled pasta salad for no more than 6 hours. Take it out of the fridge and let it rest at room temperature for 20-30 minutes before serving.

Yield: 1-2 servings

Ingredients:

4 oz gluten-free pasta (about 2 cups cooked)

a drizzle of olive oil

1/2 cup diced peaches

1/2 cup quartered cherry tomatoes

1/2 cup fresh mozzarella pearls

1/2 cup fresh basil, roughly chopped

1 cup chopped cooked bacon

1/4 cup Italian dressing or deli oil

3 tablespoons balsamic reduction (glaze)

kosher salt + pepper, to taste

freshly grated parmesan, to taste

Directions:

1. Cook your pasta according to package instructions. Drain and rinse with cold water and transfer to a medium sized bowl.

2. Drizzle the pasta lightly with olive oil to prevent the pasta sticking together. Allow to cool at room temperature for about 20 minutes.

3. Add in the peaches, tomatoes, mozzarella, basil, bacon, Italian dressing, balsamic, salt, pepper and freshly grated Parmesan. Toss well to fully combine. Enjoy!

I’m afraid I must insist upon finding some perfectly ripe peaches not only for this recipe but also because if you haven’t had a perfect ripe peach, you simply haven’t lived. I highly recommend checking out your local farmers markets for the best selection!

telltale signs of a perfectly ripe peach:

Look for peaches that are slightly firm with a slight give around the stem. Soft but not mushy! Ripe peaches will also have a distinct sweet and peachy aroma. If it’s not fragrant, it’s not ripe. You’ll also want to look for peaches with plenty of golden yellow undertones. Happy hunting!

What you’ll need:

• 1:1 gluten-free flour

• gluten-free yellow cornmeal, medium grind

• baking soda

• baking powder

• kosher salt

• butter (salted or unsalted)

• vegetable, canola or olive oil

• granulated sugar

• maple syrup

• large eggs

• buttermilk

• ripe peaches

• brown sugar

• vanilla ice cream, optional for serving

Equipment:

• I used a 9 inch springform pan for this recipe! You could totally use a deep 9 inch cake pan or even a 9x9 inch square pan.

a quick note on gluten-free flour blends:

I recommend either of these two gluten-free flour blends for this recipe...

• King Arthur Measure for Measure Flour

• Cup4Cup Multipurpose Flour

Yield: 6-8 servings

Ingredients:

For the Cornbread -

1 cup (140g) 1:1 gluten-free flour

3/4 cup (114g) gluten-free yellow cornmeal

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup + 2 tbsp (85g) butter, browned

1/4 cup (60g) vegetable or canola oil

1/2 cup (100g) granulated sugar

1/2 cup (162g) maple syrup

1 teaspoon apple cider vinegar

1 teaspoon vanilla extract

2 large eggs, room temperature

1 cup (227g) buttermilk

For the Caramelized Peaches -

4 tablespoons unsalted butter

3 ripe peaches, sliced into wedges

1/2 cup brown sugar

1 teaspoon vanilla extract

½ teaspoon cinnamon

a pinch of salt

Directions:

1. In a small saucepan over medium heat, brown the butter by whisking until it is deeply golden brown and smells nutty. Once the butter is browned, remove it from the heat and let it cool slightly before using.

2. Preheat the oven to 375°F. Grease a 9 inch springform pan with butter and line the bottom with parchment paper.

3. In a medium bowl, whisk together the gluten-free flour, cornmeal, baking powder, baking soda and salt. Set aside.

4. In a large bowl combine the browned butter and the oil. Add in the sugar, maple syrup, vanilla extract and apple cider vinegar, whisking to combine.

5. Whisk in the 2 eggs, one at a time. Then add the buttermilk and whisk everything together till fully combined.

6. Slowly add your dry ingredients to the wet ingredients. Whisking gently to mix together. Try not to over-mix! The batter may have some lumps and that’s fine.

7. Pour the batter into your prepared pan, smooth it out evenly using a spatula.

8. Place in the oven and bake for 30-35 minutes or until the top is a deep golden and a toothpick inserted into the center of the cornbread comes out clean. (If the top is browning too quickly towards the end, you can reduce the oven temperature to 350°F.)

9. Remove from oven and let the cornbread cool in the pan while you make the peaches.

10. For the Peaches: Melt butter in a pan over medium-high heat. Add in the peach slices along with the brown sugar. Lower heat to medium and cook about 10 minutes, stirring occasionally, until the peaches are softened and the liquid is thick and caramelized. Remove from heat and stir in the vanilla, cinnamon and salt.

11. To Assemble & Serve: Remove the cornbread from the springform pan and transfer it to a cake stand or serving plate. Top the cornbread generously with the caramelized peaches and any remaining syrup in the pan. Slice and serve immediately, warm, with vanilla ice cream if desired!

As always, I hope you love this one as much as I do! Happy peach season and happy baking my gluten-free friends!

- Love, Violet

I had this idea last summer for a s’mores version because I just love anything s’mores flavored. This recipe has all the classic flavors of puppy chow with the addition of graham crackers, marshmallows and *optionally* some cookie crumbs because I’m extra. Quick, easy and delicious. Just how I like it!

What you’ll need:

• semisweet mini chocolate chips

• creamy peanut butter

• gluten-free rice Chex cereal

• gluten-free graham crackers

• mini marshmallows

• gluten-free chocolate chip cookies, optional

• confectioners (powdered) sugar

• festive sprinkles, optional

Yield: ~ 12 servings

Ingredients:

1 cup semisweet mini chocolate chips

3/4 cup creamy peanut butter

6 1/2 cups rice chex cereal

1 cup crushed gluten-free graham crackers

1 heaping cup mini marshmallows

1 cup chopped chocolate chip cookies (optional)

about 2 cups confectioners’ sugar

festive sprinkles (optional)

Directions:

1. In a large bowl, toss together the rice cereal, graham crackers, marshmallows and cookie bits. (You can toast the marshmallows with a torch for a more intense s’mores flavor!)

2. Add the chocolate chips and peanut butter to a microwave safe bowl and microwave until melted. Whisk well until smooth then pour over the rice cereal mixture.

3. Toss well to fully coat the rice cereal mixture with the chocolate mixture. Once combined, let cool slightly before tossing into a large ziplock bag with the powdered sugar.

4. Seal the bag and shake well to coat everything evenly. Once the it is fully coated in the sugar and not sticky to the touch you can enjoy your sweet treat!

   (If adding festive sprinkles you can toss them in at the end before giving everything a final shake.)

This S’mores Chocolate Crunch Cake being one of them. It’s absolutely perfect for all your summer gatherings. With layers of buttery graham cracker crust, rich chocolate cake, toasted marshmallow and crunchy chocolate coated cornflakes. It’s as decadent as it sounds but it’s SO worth it. (and also shockingly easy to make!)

What you’ll need:

gluten-free graham crackers, I used these

brown sugar

kosher salt

unsalted butter

1:1 gluten-free flour

cocoa rouge powder (or dutch process)

granulated sugar

powdered sugar

baking powder

baking soda

neutral oil

large eggs

full fat buttermilk

vanilla extract or paste

apple cider vinegar

hot coffee

marshmallow fluff

water

heavy cream

semisweet chocolate

gluten-free cornflakes, I used this kind

Hershey’s milk chocolate bar

a quick note on gluten-free flour blends:

I recommend either of these two gluten-free flour blends for this recipe...

• King Arthur Measure for Measure Flour

• Cup4Cup Multipurpose Flour

If you’d like to cut down on steps or can’t find gluten-free cornflakes:

If you want to cut down on the steps you can absolutely leave off the cornflake crunch layer and simply finish it with some crushed graham crackers! Alternatively, if you are having trouble finding gluten-free cornflakes you can swap them for rice Chex. (Try peanut butter or chocolate rice Chex for a fun flavor addition!)

Yield: 6-8 servings

Tools: 9x13 baking dish

For the Graham Cracker Crust

2 cups crushed gluten-free graham crackers

1 tablespoon brown sugar

a pinch of kosher salt

4 tablespoons butter, melted + cooled slightly

For the Cake:

1 + 1/4 cup (151g) 1:1 gluten-free flour

2/3 cups (65g) cocoa rouge powder

1 cup (200g) granulated sugar

1/2 cup (60g) powdered sugar

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup (113g) neutral oil

2 large eggs, room temperature

1/2 cup (120g) buttermilk

2 teaspoons vanilla extract or paste

1 teaspoon apple cider vinegar

1/2 cup brewed hot coffee

For the Marshmallow Cream:

1 - 7 oz jar marshmallow fluff

2 tablespoons of water

For the Crunch Topping:

1/2 cup heavy cream, heated until very warm

4 oz semisweet chocolate chips

2 heaping cups cornflakes

a pinch of salt

To Finish:

a handful of graham cracker crumbs

about 8 Hershey bar pieces

Directions

1. Preheat the oven to 350°F. Lightly grease a 9x13 baking dish. Add the graham crackers to a food processor and blend until finely crushed. (Or crush up by hand)

2. Transfer to a bowl and mix in the brown sugar, salt and butter. The mixture should hold together and resemble wet sand.

3. Press evenly into the bottom of the prepared pan. Bake for 10 minutes. Transfer to a wire rack to cool while you make the cake batter. (Keep the oven at 350°F.)

4. Whisk together the flour, cocoa powder, powdered sugar, granulated sugar, baking soda, baking powder and salt.

5. In a separate bowl, whisk together the egg, buttermilk, oil, vanilla extract and vinegar until smooth.

6. Pour the liquid mixture into the dry ingredients and whisk well until almost combined. Slowly mix in the hot coffee until you have a smooth and silky batter.

7. Pour the cake batter into the pan over the graham cracker crust. Transfer to the oven and bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.

8. Transfer the pan to a wire rack. Allow the cake to cool in the pan fully to room temperature. While it cools prepare the remaining layers.

9. To make the marshmallow crème: Place the fluff and water together in a microwave safe bowl and microwaving on high for 15 seconds. Remove and stir well until smooth and pourable. Set aside.

10. To make the chocolate crunch topping: Whisk together the chocolate chips and heated heavy cream until smooth and shiny. Mix in the salt and then the cornflakes until they are fully coated.

11. Once the cake has cooled to room temperature, pour over the marshmallow crème. Use are kitchen torch to toast the entire top of the marshmallow crème. (If you don’t have a torch you can pop the pan under broiler for a minute. But watch it CLOSELY)

12. Scoop the crunch topping evenly over the cake. (It may sink into the marshmallow crème a little bit but that’s okay!)

13. Finish the top with a sprinkle of graham cracker crumbs and press some Hershey bar pieces into the top. Serve and enjoy!

Best enjoyed with homemade whipped blueberry butter! Recipe for that is below!

What you’ll need:

• 1:1 gluten-free flour

• gluten-free yellow cornmeal, medium grind

• baking soda

• baking powder

• salt

• salted butter

• vegetable or canola oil

• granulated sugar

• honey

• large eggs

• freshly squeezed lemon juice

• vanilla extract

• full fat buttermilk

• frozen blueberries (can also use fresh)

• course sugar

a quick note on gluten-free flour blends:

I recommend either of these two gluten-free flour blends for this recipe...

• King Arthur Measure for Measure Flour

• Cup4Cup Multipurpose Flour

For the Whipped Blueberry Butter:

• 3 cups frozen or fresh blueberries

• 1 stick of salted butter

Cook the blueberries down in a saucepan until syrupy, then add the blueberries to a heat proof bowl with the butter while they are still warm. let the butter melt, then pop the bowl over an ice bath and whisk vigorously until it firms back up to a whipped, spreadable consistency!

Yield: about 5-6 servings

Ingredients:

1 cup (140g) 1:1 gluten-free flour

3/4 cup (114g) gluten-free yellow cornmeal

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

6 tablespoons (85g) butter, melted

1/4 cup (60g) vegetable or canola oil

1/2 cup (100g) granulated sugar

1/3 cup honey

2 large eggs

juice of one large lemon

1 teaspoon vanilla extract

1 cup buttermilk

1 heaping cup frozen blueberries

course sugar for topping

Directions:

1. Preheat the oven to 375°F. Position your oven rack at the lowest possible setting. Thoroughly grease a 10 inch cast iron skillet with butter.

2. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. Set aside.

3. In a large bowl whisk together the melted butter, oil, sugar and honey.

4. Whisk in the eggs. Then add the lemon juice, vanilla and buttermilk. Whisk everything together till combined and smooth.

5. Fold the dry ingredients to the wet ingredients. Don’t over mix, the batter will have some lumps and that’s fine.

6. Pour half the batter into the skillet. Mix the blueberries into the remaining batter in the bowl then pour it into the skillet.

7. Smooth out the top evenly using a spatula. Sprinkle generously with coarse sugar.

8. Bake for 30-35 minutes or until the top is a deep golden and a toothpick inserted into the center of the cornbread comes out clean. (If the top is browning too quickly towards the end, you can reduce the oven temperature to 350°F.)

9. Remove from oven and let the cornbread cool in the pan for about 15-20 minutes before slicing. Serve warm.

Hope you enjoy this one! Happy almost summer and happy baking! - Violet