You might not want to tell your kids that the new bread recipe they’re loving is good for them. Or that it’s made with not only green vegetables (zucchini), but also green legumes (peas)! No, I’m pretty sure you don’t want to tell them that. Just smile smugly, as they scarf down another piece of that yummy sweet bread you just made for them!
I normally love the fact that my flour makes everything taste smooth and delectably wheat-like, but in this recipe, I added some cornmeal for a pleasant and subtle crunch to this moist muffin.
A real crowd-pleaser, this coffee cake is simple to make but it won’t last long, so you might want to double it if you want any for the next morning!
Longing for a “real,” light, moist, chewy, melt-in-your-mouth, totally satisfying donut?
Look no further – you’ve found your recipe!
Jules demonstartes how to bake gluten-free pop-tarts on WTTG Fox 5.
An easy breakfast solution to suit any taste! Add whatever berries, chips, nuts or other additions you prefer, and make them your own!
One of my latest recipe experiments (now I can officially call it a “success”), is my maple-oat scone recipe. Readers who have been on my list for a year or more may recognize the core of this recipe, but I now offer a delicious egg-free option in case readers need to substitute for eggs (or if you are ever out of eggs!).
