The first post in a series highlighting my newest book, The Allergy-Free Cook Makes Pies and Desserts, brings you the Lemon-Blueberry Pudding Cake. Just like all of my other recipes, it’s free of gluten, dairy, eggs, and soy, but also legumes, nuts, peanuts, seeds and yeast.
Cara, who I’ve worked with at Chickpea Magazine, is hosting a giveaway, alongside a review and recipe, at the magazine’s blog, Hipster Food.
Check it out here: Lemon-Blueberry Pudding Cake.
You can also check out the Winter 2014 issue of Chickpea Magazine, which includes a my piece on The Humble Amazing Potato, along with four recipes, and perfecting potato chips and french fries. She’s giving away a copy of that, too.
Photography c/o Cara.
One thought on “Lemon-Blueberry Pudding Cake – TAFC Makes Pies and Desserts”
re: chickpea…love it!