Top 10 recipes from my first year of blogging

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).

1. Pao de queijo (Stuffed Brazillian cheese bread)

Gooey, cheesy and oh so delicious. When hot from the oven they might seriously be the most delicious bread-like item EVER.

Olive-stuffed cheese bread

2. Peanut butter and banana Nanaimo bars

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.

Nanaimo bars-sideways3. Yu sheng (Yee sang) – Singaporean New Year salad

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.

Yu sheng4. Chocolate zucchini fruit rainbow cake

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?

Chocolake cake slice5. The best ever gluten-free perogies

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.

Pan-fried gluten-free perogies6. Chocolate strawberry daifuku

A juicy fresh strawberry dipped in chocolate, then wrapped in mochi (pounded sticky rice). The perfect spring treat.

Strawberry daifuku7. Bibimbap

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.

Bibimbap8. An Ethiopian feast (Doro wat, misir wat, gomen wat, and injera)

Doro wat, misir wat, gomen wat, injeraEthiopian food is one of my favourite cuisines and I was so glad to be able to recreate the experience of using injera (tef flatbread) to scoop up tasty, spicy lentils, greens, and chicken.

9. Foolproof gluten-free pie crust

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.

Shaping dough into pie plate10. Sheer pira (Afghan almond cardamom fudge)

It’s like fudge and it isn’t. It’s vegan, cardamom-y, almondy goodness. Four squares of almond fudge with walnuts

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