I like salads in the summertime because they are quick, easy and often, do-ahead. This one is from an old favorite, Moosewood Restaurant Low Fat Favorites, and is surprisingly good. I say surprisingly because I do low fat kicking and screaming. I give up sugar much easier than I give up olive oil, mayo, bacon, and avocado. :/
  The recipe calls for Quinoa but you can substitute brown rice, barley, corn, or just about anything you like…
Quinoa is a mild grain…high in protien. I believe it is related to wheat but many people who cannot eat wheat can eat quinoa.  …read more

This is my third time trying out an Erin McKenna recipe, and this is the best so far; I’ll even (grudgingly) admit, much much better than my own allergy-free brownie recipe here and here. This is a definite keeper, and I’m e-mailing all my allergy-sufferer friends so they can try it themselves.
The recipe is different from Erin’s recipe which appeared last year (?) in Food and Wine, but I think it’s the best version so far. There are still a couple of things I’d like to try to change the texture a bit, but until I have some …read more

Yet another experiment, and once again, the kids and daddy enjoyed it, which made me very happy.
1/4 cup oil
1/2 cup dark brown sugar
8 oz. pineapple chunks
1 cup wheat-free baking mix
3/4 cup sgar
1/2 tsp. baking powder
1/4 tsp. salt
1 1/2 tsp. Ener-G Egg Replacer mix + 2 tbsp. warm water (= 1 egg)
1/2 cup rice milk
1/3 cup applesauce
2 tbsp. pineapple juice
Preheat the oven to 350 degrees. Grease a 9-inch round cake pan.
In a small bowl, mix together oil and brown sugar. Scrape into cake pan and place it in the oven until the mixture begins to melt. Remove …read more