When my daughters came home from college during quarantine, I made a lot of treats. I think it was my way of trying to make their newfound circumstances more fun. Each week I put together a batch of peanut butter bars, experimenting with different ingredients.
Growing up, peanut brittle was a treat we had during Christmastime. When I first learned to make it, I was amazed by how the addition of baking soda made the hot liquid sugar mixture puff up, causing the candy to be light and airy once it cooled.
I love a chocolate chip cookie that is soft but has a little crunch to it. In this version, I use puffed quinoa to achieve the crunch. I order the puffed quinoa from nuts.com. These cookies are gluten and dairy free and sweetened with coconut sugar, but you would never know it.
The cashews in this dairy free ice cream give it an incredibly creamy texture making it difficult to tell that it is dairy free. It is hard to believe that a few simple ingredients can produce this delicious healthy treat! After you have finished freezing the ice cream in your ice cream maker, it’s usually the texture of soft-serve ice cream.
These tasty, chewy cookies are vegan and grain-free. The toasted coconut and maple syrup compliment each other’s natural sweetness. They are wonderful on their own or drizzled with dark chocolate.
Hi everyone! Thank you for visiting Emily’s Fresh Kitchen. I am a trained chef and cookbook author and I love to eat, cook, and think about food. In 1998 I was diagnosed with Crohn’s disease and had surgery to remove part of my intestines. Read More about “About”…
