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.
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.