I love fries of all sorts, but I REALLY like sweet potato fries. These are good by themselves, but my kids couldn’t get enough of the dipping aioli!

Ingredients:

• 2 sweet potatoes, cleaned & julienned
• 2 Tbs. olive oil
• 1 tsp. garlic powder
• flaked sea salt
• 1/4 c. parmesan cheese
• parsley for garnish

Directions:
1. Preheat oven to 425 degrees.
2. Toss potatoes in a bag with  2 Tbs. olive oil and garlic powder.
3. Lay potatoes on a lined baking sheet and sprinkle with flaked sea salt.
4. Bake potatoes for 15 minutes.
5. Remove pan from oven and flip potatoes. Sprinkle with parmesan cheese and put back in the oven for another 5 minutes.
7...

Apparently this thing called a Gooey Butter Cake is somewhat of a delicacy in St. Louis. As the story goes, a baker mixed some ingredients together in inaccurate proportions, but he decided to bake his concoction anyway and he ended up with this cake that is a little like a lemon bar in texture, but light in flavor. And, really, it is VERY easy to make. *Disclaimer: this is the first time I’ve made this recipe, so I can’t tell you if it’ll work in a dairy/egg free version, but I suspect that it would be just fine!*

Ingredients:

• 1 gluten free yellow cake mix (I used this one)
• 1 c. butter, melted
• 4 eggs
• 2 teaspoons vanilla extract
• 1 8 oz. package of cream cheese, softened
• 4 ...

Who doesn’t love a great ice cream? One of my favorites is Ben & Jerry’s Coffee Heath Bar Crunch, but it is pretty expensive for a little pint. So, I decided to try making my own. This recipe is SOOOOO easy (literally, it takes less than 10 minutes to prepare), is egg-free and does NOT require an ice cream maker! Try it and let me know what you think!

Ingredients:

• 1 serving’s worth of instant coffee of choice (I used 1 package of Starbucks Via)
• 2 tsp. gluten free vanilla extract
• 1 pint heavy whipping cream
• 1 can sweetened condensed milk
• 6 Heath Bars, crushed

Directions:

• In a small bowl, mix the instant coffee and vanilla. Set aside so that the coffee dissolves. Do NOT sk...

I found a recipe for coconut cake on Pinterest from Cooking Classy and it looked great, so I thought I’d convert it to be gluten free and make a few tweaks. My kids and coworkers loved the cake…some didn’t even know it was gluten free!

Ingredients

• 3 cups gluten free all purpose flour (I use THIS one)
• 1 Tbsp baking powder
• 1/2 tsp. salt
• 2 cups  sugar
• 3/4 cup butter or nondairy butter, at room temperature
• 1/4 cup coconut oil, melted
• 1 can full fat coconut milk
• 2 large eggs, at room temperature, yolks and whites separated, plus two more egg whites
• 1/8 tsp cream of tartar
• 1 1/2 tsp. coconut extract
• 1/2 tsp vanilla extract
• 1 c. shredded coconut

Sorry this isn’t the best photo of baked oatmeal, but sometimes it’s hard to get a photo in before my dishes are devoured by a hungry husband or kids! When I was 16, I went to Kenya over the summer break and built a library for the local school with a group of teens. On the cliffs overlooking Lake Baringo, I fell in love with baked oatmeal and English tea. I wish I could find the recipe that our team leader’s wife used when we were there, but this is pretty close.

3 c. gluten free oats (I used THESE ones)
1/2 c. brown sugar (you can use coconut sugar if you want)
2 tsp. baking powder
1/2 tsp. salt
1/2 c. applesauce
2 eggs (this recipe works VERY well with 2 Tbs...