Recipes

Roast Chai Gluten-Free Waffles

10 min

Our staff's long-standing love for this nutty, warm, and toasty masala blend made it a no-brainer choice for the perfect breakfast indulgence. Infused with coriander, cinnamon, fennel, cumin, black pepper, and cloves, this malty chai takes waffles to the next level. Topped with apples and a dab of butter, it's a harmonious balance of flavors. Gluten-free and irresistible, these waffles offer a delightful alternative morning feast. And if you have leftovers, transform them into Gingerbread Pumpkin Butter for an exquisitely spiced spread!

Saffron Pumpkin Crème Brûlée

10 min

There's no shortage of pumpkin pairings these days, and the beloved spicing tends to be loud and proud. But why not switch it up? Winter is long and there are pumpkins aplenty. For a mellow change of pace, we explored a pivot to the sweet side with saffron and vanilla in this decadent pumpkin dessert. Inspired by our friends at Leite's Culinaria and their recipe for Pumpkin Pots de Crème, we set to it. The result? Amazing!!! These individual desserts are both stunning and sublime. The saffron boosts the color of this crème brûlée and the spicing elevates the flavor of the pumpkin rather than overpowering it. We opted for a tidy shortcut with the blender and allowed the flavors to bloom overnight before cooking. The results were delicious. Flecked with saffron and vanilla, the spicing brought out the buttery base of pumpkin in the most delightful way. The technique also makes it easy to whip these up well before a gathering and finish them at the last minute. If you're a planner you can make this impressive recipe days before and no one will ever know.

Blueberry Butterfly Pea Flower Muffins

Who doesn't love a mini muffin? Sometimes we need the perfect little bite with our morning cup of coffee or a tasty snack to keep us going. These darling muffins are just the thing. They get their sky blue color from Butterfly Pea Flowers. We opted to make these gluten-free for everyone's enjoyment. Little pops of sweet blueberries complement the muffins' excellent green tea-like flavor. They're really enjoyable and won't weigh you down like a traditional muffin would. Bake a batch and enjoy them throughout the week — they'll keep moist and delicious. We love using Butterfly Pea Flower as an all natural food dye! Check out our Galaxy Pops and Butterfly Horchata recipes for more blue beauties.

Chicken Nigella Caesar Pasta Salad

Our Nigella Caesar makes chicken breast juicy and brown nicely. It's also a delicious sprinkle and makes such an easy homemade dressing, only needing water and oil. This dressing is awesome to have on hand, not just for a twist on a traditional Caesar salad, but also as a marinade and sauce. In this recipe, it gets used both ways — to marinate our chicken and to coat the pasta salad. We used some summer staples like fresh tomatoes, cucumber and arugula to bring it all together. We also dabbled with some lentil gluten-free pasta for some extra protein, but feel free to use your own favorite pasta. Enjoy this salad warm or as cold leftovers, if you have any!

Pink Pepper Cardamom Bars

Rhubarb is a perfect flavor combination with strawberries. To jazz it up, we added spices! Piney Cardamom Seed and lime zest accent and elevate the fruit base. Crunchy walnuts add texture and to the oat crumb topping and Pink Peppercorn give a tingly pop of flavor. These fragrant bars are citrusy and have fruity sour layers, and the spices really bring something new to the table.Rhubarb and strawberries are delightful in these bars, but you can try other fruits and berries too, like raspberries, blackberries or blueberries. The recipe is endlessly adaptable. If you're feeling decadent, top the bars with whipped cream!

Pancakes in the Wild

These pancakes are so good you'll want to enjoy them for more than just breakfast. In our family they began showing up at lunch, and for potlucks and then camping trips so they became "pancakes in the wild". Created by one of the the best Moms we know - here is their story:"Imagine a little boy who never stops moving. Even when standing still he is bouncing. He's a little engine that needs constant fuel and yet is mysteriously never hungry, won’t sit down to eat, and will then melt down from low or spiking blood sugar. Add a couple of diagnoses to that mix and you have my son, age 8.""He loves pancakes, and who doesn’t? One very smart doctor, who was also a mom, advised me to try to hide more nutritious foods inside the foods he likes. Oh, and did I mention he only will eat one food item at a time? Hot dogs, and nothing else, for days. Tortellini, and nothing else, for days.""So pancakes. I started with a regular pancake and little by little, so invisibly he didn’t notice, I morphed that pancake into a tasty bundle of protein and slow burning energy for him. Inflammation inhibits executive function. With this in mind, I started with the Gluten-Free mix to try to reduce any inflammation in the body that wheat might be causing. Next, I doubled the number of eggs. Eggs are brain food and protein! Then I used whole milk for calories, calcium, and more protein — a perfect slow burning fuel. Instead of butter, I opted for coconut oil, another brain food, and most importantly the almond flour. Nuts are rich with good oils and protein. They help hold down those blood sugar spikes that result in crashes.""As a result, I ended up creating a beloved family recipe. My son has been triumphantly devouring these pancakes for the past ten years! I tried more and more almond flour but there comes a point when they become too nutty tasting for him. Try working out your own favorite proportions. You can also thin the batter for a more crepe-like result and spread it with nut butter, apple butter or, best of all, Nutella (my daughter’s favorite)."A few pro tips:- For busy (or lazy LOL) parents, you can mix a big batch and keep in the fridge for several days. Just add a little more liquid each time so the batter softens up and you're good to go!- When you make a batch, make a few extra to have on hand as grab and go snacks for hiking or packing lunchboxes.- And for the campers and picnic-ers, mix the dry ingredients in a bowl with a lid and the wet ingredients in a mason jar and you’re set to go. Put the coconut oil in a tiny mason jar and you can use it to hold any bacon grease (if you go full classic American breakfast).

Valrhona Cocoa and Anardana Cookies

Bite into a chocoholic's dream. These flourless cookies are rich, chewy and have crispy edges. The secret ingredient is the Anardana, dried pomegranate seeds, which is commonly used in chutneys and Middle Eastern dishes. At first sniff, they may remind you of a sweet red wine or fruit leather, making these tangy seeds a perfect accompaniment with our Valrhona Cocoa Powder Bonus - these cookies are flourless and quick to make .

Chicken & Dumpling Casserole

If you're looking for a not-too-guilty pleasure to enjoy on a cold winter night, look no further. This hearty dish satisfies all the comfort food cravings, and is made lighter but no less luscious with oat milk and gluten-free dumplings. Now let's talk dumplings, aka the best part. Dumplings are typically chewy nuggets of boiled biscuit dough, but when you stud them into a casserole instead, the result is moist and chewy on the bottom, fluffy in the middle and crispy on top. Win. Win. Win. Seasoned with Herbes de Provence, and paired with leeks, carrots and peas the casserole is somehow both hearty and beckoning to spring at the same time. Enjoy!

Vanilla Bean Cashew Cream

With all sorts of fruits and berries in season, it's a time of year when we've often found ourselves looking for new recipes to take advantage of a bountiful summer harvest. Looking for a break from pies and other baked goodies, we decided to try out a rich vanilla cream to complement a variety of fresh fruit.After making it once, we wondered where it had been all our lives.The fresh Madagascar 3 Count Vanilla Bean is the star of the show in this elegant vegan topping. There's no added sugar, because we found it wasn't needed! The dates in the cream provide plenty of sweetness, and a rich, caramel-like aftertaste. Consider carefully before making this recipe, because this stuff is addictive! One taste, and you'll want it on every fruit in sight.