It’s the end of February, which marks a full 12 months since I started this blog. To mark the occasion, here are my personal favourite 10 recipes, in no particular order. All are gluten-free and low-FODMAP (or can at least easily be rendered low-FODMAP).
Gooey, cheesy and oh so delicious. When hot from the oven they might seriously be the most delicious bread-like item EVER.
A healthier version of the Canadian classic, these Nanaimo bars use mostly banana to sweeten and largely peanut butter to provide creaminess. But they still taste like a rich little piece of heaven.
This is the best salad I’ve ever had. Smoked salmon, which is the food of the gods, mixed with the crunchiness of fresh vegetables and the sweetness of the fruit, with a slightly spiced dressing that’s the perfect blend of tangy and sweet.
The perfect-tasting chocolate cake, and yet it conceals three secrets: it’s gluten-free, dairy-free and contains lots of zucchini/courgette. And it’s topped with plenty of fresh fruit. How can you go wrong?
I didn’t believe gluten-free perogies could be this good and this easy to handle until I made these. And being from the Canadian prairies, I consider myself something of a perogy connaiseur.
A juicy fresh strawberry dipped in chocolate, then wrapped in mochi (pounded sticky rice). The perfect spring treat.
A family favourite with the classic spicy sauce finally rendered gluten-free and low-FODMAP. Essentially a Korean rice bowl with a delicious variety of fresh toppings.
Some recipes are a cinch to develop. This was born of failure, failure, failure and more failure. But I learned from my mistakes enough to develop both the perfect recipe and the perfect technique to make foolproof gluten-free pastry.