Home » dairy free

Tag: dairy free

gluten-free chicken chorizo "paella"

Chicken & Chorizo “Paella”

Somehow, adulting* is taking all of my time these days. There seems to be something to do every night. Ballet. Yoga sculpt. Barre. Dance Cardio. Tap. French conversation group. Coffee dates with best friends. Museum dates with mom. Doctors appointments. Lots of doctor’s appointments. Being responsible and doing things like paying bills and negotiating better rates. Fitting in a day job.

*adulting: the tasks and duties of being a grown-up.

These days, there’s not always a whole lot of time to cook special dinners every night. Pasta and jarred sauce or boxed mac & cheese aren’t meals that I should keep as fixtures on my dinner rotation and lunches out add up pretty quickly. So what’s a girl on a budget with high food standards and a crazy schedule to do?

Hint, the answer isn’t decide chocolate is a food group and eat it for dinner. (I keep trying to make it happen, but I fear that its fate is the same as “fetch”…never going to happen).

stop trying to make fetch happen | mean girls

Answer: Maximize cooking productivity

It takes almost the same amount of time to cook a 2 serving batch of a dish like this as it does to cook a 6 serving batch. (It can also be a help for budget cooking – you aren’t wasting half used bunches of herbs). I’m not saying go all once a month cooking crazy (there’s not enough room in a shared apartment freezer for that to be possible), just make a couple extra servings.

Big batch cooking takes the pressure off of busy week nights and even frees you up for impromptu plans because you have backup meals in the freezer. (As a single lady, a big batch of meals to me is a normal-sized batch for a family).

The worst part of big batch cooking is if you eat the same dish for lunch and dinner 3 days in a row. If you can pay attention to your meal inventory, you can make sure that you never run out of options in the freezer and could have 2 or 3 different dishes tucked away at any one time.

“Paella” with chicken & chorizo and not a single creature from the sea. #singleladysupper #foodallergies

A photo posted by Mary Fran Wiley (@frannycakes) on Feb 4, 2015 at 8:40pm PST

One of the meals I keep coming back to (I probably make a big batch every 6 weeks) is a chicken & chorizo paella that I have adapted from Save with Jamie. Now, all that’s “paella” about it is the method and possibly the pan, but it is still darn delicious. The chorizo and paprika give a spicy depth to the dish while the peppers and carrots round out the flavors with a little inherent sweetness. Parsley and a squeeze of lemon brighten the dish.

ingredients in gluten-free chicken & chorizo paella

The dish is pretty fluid and adaptable. Don’t have carrots? Add more peppers. Only 2 chicken thighs? I hear shrimp is good (it isn’t in my version of this dish due to my shellfish allergy).Want more veggies? Double the peas or serve it on a bed of a spicy green like arugula. No arborio rice? Short grain brown rice can be used as well. No parsley? Use chives or scallions in place of the stalks and skip the leaves.

gluten-free chicken chorizo "paella"

I could even see experimenting with different flavor profiles within the framework of this dish. You could easily swap out the chorizo for a different kind of fresh/uncooked sausage (the new Whole Foods in my neighborhood has a variety of fresh sausages) and changing the seasoning and veggies to match.

Chicken & Chorizo “Paella”
Recipe Type: Entree
Author: Mary Fran Wiley
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 4-6 servings
This dish is great for making a big ol’ batch and portioning it in the freezer for easy grab & go meals or an excellent (and affordable) dish to be the centerpiece of a laid back potluck with friends. Adapted from one of my favorite chefs, Jamie Oliver.
  • 2 cloves of garlic
  • 1 onion
  • 1 large carrot or a handful of baby carrots
  • 15 g f(4-5 stalks worth) fresh flat-leaf parsley
  • 70 g (2.5 ounces) raw chorizo (or 1/4 of a package of Mexican chorizo
  • 4 skinless, boneless chicken thighs (about a pound or 450 grams)
  • olive oil
  • 1 teaspoon sweet smoked paprika
  • 3 1/4 cups (750 ml) water
  • 1 large red bell pepper or sweet red pepper. You can also use 6-8 mini sweet peppers
  • 1 tablespoon tomato paste*
  • 1 cube chicken stock
  • 300 g (1 1/2 cups) arborio rice
  • 100 g frozen peas (optional)
  • 1 lemon
  1. Prepare a mise en place (Gather up and measure out each ingredient, set up your cutting board, knives and pans).
  2. Peel and mince the garlic. Next, peel and roughly chop the onion and carrot.
  3. Remove the leaves from the parsley and set aside. Finely chop the parsley stalks.
  4. Roughly chop the chorizo (you still need to break up the chorizo a little bit if it is the raw mexican kind so that it disperses evenly into the dish) and chicken thighs.
  5. Put a lug of oil into a large lidded shallow casserole or paella pan on a medium heat. Now, add in the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika. Cook all this for around 5 minutes, stirring regularly.
  6. In a tea kettle or pot over high heat, boil your water.
  7. While it is cooking, deseed and chop the pepper, then add to the pan and cook for an additional 5 minutes.
  8. Stir in the tomato paste and crumble in the stock cube over everything.
  9. Then add the rice and stir for a couple of minutes -this will help all those flavors permeate the rice.
  10. Pour in your boiling water and add a pinch of salt and pepper.
  11. Pop the lid on and cook until it starts to boil, then reduce the heat so your liquid is at a simmer for 15 minutes, stirring regularly. (If it looks like it is about to dry up before the rice is cooked, you can add a splash more water.
  12. If you like peas (or happen to have some hanging out in the freezer from the last time you made mushy peas and need a reason to use them), stir them through (from frozen is fine). Cook for about 5 minutes more – you just want ever
  13. Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.
ingredients for home made gluten-free instant oatmeal from frannycakes

Homemade Gluten-Free Instant Oatmeal

After the crushing revelation that Shamrock Shakes are not green smoothies, and that lattes and gluten-free doughnuts (sorry, Do-Rite) are not actually parts of a complete breakfast, I was left at a loss for what to start with as fuel for my days.

I eat breakfast in the office most days, due to a 2+ hour commute and a stomach that is even less of a morning person than the rest of me. So, I need something that transports easily and can be prepared with just a microwave and a spoon. Oh, and it has to be something my coworkers couldn’t mock me for, like they do for my love of Fruity Pebbles.

home made gluten-free instant oatmeal from frannycakes

The perfect solution? Instant oatmeal. The problem? It adds up pretty quickly and none of the grocery stores around me stock packets of the gluten-free variety. Oh, and the buckets of extra sugar they add to make it taste good…

What’s a girl to do? Make it at home!

It costs a whole heck of a lot less, can pack a nutritional punch, can be made in batches of any size and comes in an infinite number of flavors. So far I’ve made Dirty Chai, Chocolate Chocolate Chip, Honey Ginger (my favorite), Maple Raisin, and Mocha.

how to make home made gluten-free instant oatmeal from frannycakes

I found a lot of recipes that included powdered milk, presumably to up the creaminess factor, but it is an ingredient most people don’t keep on hand. (And by most people I mean me). When I was creating my base recipe, it was important to keep things as simple as possible. I didn’t want to add dairy to something that should be vegan and dairy free (even Quaker Instant Oatmeal is dairy free) and I most definitely didn’t want to tell people to get an ingredient they otherwise wouldn’t keep in their pantry.

As I experimented, I found that simply grinding some of the oats made the oatmeal as creamy as its store-bought cousins. I couldn’t believe it was that simple. I also added chia seeds, which you could forgo if you don’t keep them on hand, for some protein and added vitamins.

ingredients for home made gluten-free instant oatmeal from frannycakes

Homemade Gluten-Free Instant Oatmeal
Author: Mary Fran Wiley
Prep time: 10 mins
Cook time: 2 mins
Total time: 12 mins
Serves: 6
You can scale this recipe up or down to suit your breakfast needs
  • 175 grams (2 cups) + 35 grams (6 tbsp) gluten-free instant oats, divided
  • 76 grams (6 tbsp) sugar*
  • 3/4 tsp salt
  • 30 grams (3 tbsp) chia seeds
  • Mix-ins (optional, see suggestions below)
  1. Grind the smaller amount of oats in a food processor or spice mill.
  2. Combine all ingredients in a large bowl, a stir to make sure the ingredients are evenly dispersed.
  3. If you want to make all your baggies the same flavor, add your mix-ins now.
  4. Divide your ingredients evenly amongst 6 snack-sized plastic zip bags. If you want to add different flavors, you can add them to each baggie.
  5. To prepare, empty the baggie with your oat mixture into a bowl or mug. If you want to make it in a microwave, add a scant half cup of water and heat for 1:30- 2mins. Stir well and allow to cool slightly. If you hate the microwave, you can add a scant half cup of boiling water and let it sit until the oats are tender, about 3 minutes.
[i]These are suggestions per serving, so to make the whole recipe the same, you would have to multiply these amounts by 6.[/i][br][br][b]Dirty Chai[/b][br]1 tsp espresso powder[br]1/2 tsp cinnamon[br]1/8 tsp nutmeg[br]1/8 tsp cardamom [br]1/4 tsp dried lemon peel[br]1 tsp granulated honey (optional)[br][br][b]Ginger Honey[/b][br]2 tsp granulated honey [br]1 tbsp crystalized ginger[br][br][b]Mocha[/b][br]1 tsp espresso powder[br]2 tsp cocoa powder[br]1 tbsp brown sugar


gluten-free kisir with sorghum from frannycakes

Gluten-Free Kisir with Sorghum

There are a couple of very awesome things about this blog post. First, it is pomegranate season and I can get my hands on the fruit at nearly every grocery store and they aren’t going to break the bank. Heck, even Walgreens has fresh pomegranate arils next to the Naked juices and RedBull.

Second, I finally found an excuse to make whole-grain sorghum. Don’t get me wrong, I love me some quinoa on the regular, and rice is a staple in these parts, but sometimes you really need to try something new.

gluten-free kisir with sorghum from frannycakes

When I went gluten-free 8 years ago, it was a nerve-wracking, difficult process. There were so many foods with crazy names – back then quinoa wasn’t a culinary buzzword and no one had any idea how to pronounce it. And if you didn’t have a Whole Foods or an ethnic grocery store nearby, you were not going to find it.

But those foods are now routine and ordinary in my diet. I eat buckwheat soba noodles and black bean spaghetti. I get annoyed when Whole Foods tells me they can’t find a local grower of kohlrabi.

Gah. Something happened to me. I became adventurous when it came to safe foods just so that things stay interesting. Which brings me to sorghum. I have used “sweet” sorghum in my gluten-free baking for a few years now. In flour form it isn’t gritty like rice flour or strongly flavored like teff, amaranth or quinoa flours. So, when I stumbled across this bag of whole grain sorghum when I was grocery shopping, I just had to buy it.

I am told the chewy texture is similar to wheat berries or faro, so it is great for salads. It has a mild nutty flavor but none of the bitterness of quinoa. It works well as a substitute for bulgur/cracked wheat in this recipe, and I suspect it would be equally as delicious in other similar dishes.

gluten-free kisir with sorghum from frannycakes

Combine the nutty sorghum with fresh herbs and pomegranates and you have a delightful salad that is delicious both warm and cold. A perfect dish for in-season pomegranates (yay!) and the wild roller coaster that is a Chicago fall…

Gluten-Free Kisir
Author: Mary Fran Wiley
Prep time: 5 mins
Cook time: 1 hour 15 mins
Total time: 1 hour 20 mins
Serves: 6
Kisir is a Turkish dish typically made from bulgur or cracked wheat, parsley and pomegranate molasses. I made this salad gluten-free by using pearled whole-grain sorghum in place of the bulgur. Sorghum has a texture similar to wheat berries which makes it an excellent choice for this salad. The mild, slightly earthy flavor is the closest of the gluten-free grains in flavor to wheat. The salad can be eaten warm or cold and makes for an excellent alternative to a sandwich for lunch. The time on this recipe looks like a lot, but if you put the grain on to cook and leave the prepping of the rest of ingredients until just before the sorghum is done cooking, you really only have about 15 minutes of active time total. This recipe is adapted from the October 2013 issue of Jamie magazine.
  • 500 grams (3 cups) dry, pearled sorghum*
  • 9 cups water
  • 2 tablespoons pomegranate molasses
  • 1 small, sweet pepper or 1/2 of a large sweet pepper, pureed or finely minced**
  • 1/2 red jalapeño pureed or finely minced**
  • 1 tablespoon tahini
  • 1 heaped teaspoon cumin
  • 1 heaped teaspoon black pepper
  • 1 garlic clove, minced
  • 1 pomegranate, seeds removed
  • 2 tomatoes roughly chopped (about 1/2 inch pieces)
  • 1 cucumber chopped in 1/2 inch dice
  • 1 bunch green onions finely sliced
  • 1 bunch mint, leaves picked and chopped
  • 1 small handful flat-leaf parsley, leaves picked and chopped
  1. In a large saucepan over medium-high heat combine the water and the sorghum. Generously salt the water (2 large pinches of sea salt is perfect) and bring the pot to a boil. Once boiling, reduce the heat to maintain a simmer and cover the pot leaving the lid slightly askew. Cook the grains for 55-60 minutes.
  2. About 15 minutes before your sorghum is cooked, chop your vegetables and herbs.
  3. When your sorghum is cooked and the water is mostly absorbed- it will be chewier than quinoa or rice – drain any excess water (if there is more than a couple of tablespoons).
  4. Add the pomegranate molasses, sweet pepper, jalapeño, tahini, cumin, black pepper and garlic to the cooked sorghum. Stir for about 10 minutes, making sure that everything is combined well and that the grain is absorbing the flavors.
  5. Now, add about 3/4 of each of the following: pomegranate seeds, tomatoes, cucumber, green onions, mint and parsley. Stir until you have an even distribution.
  6. Use the remaining herbs and vegetables as a garnish when you transfer the salad to a serving dish.
* Bob’s Red Mill has recently started selling [url href=”http://www.bobsredmill.com/Gluten-Free-Sorghum-Grain.html”]whole grain sorghum[/url] as part of their Grains of Discovery line. I found it at my local whole foods, but you can also get it from a number of online stores such as Amazon and Vitacost.[br][br]** I just finely minced the peppers. It was easier than pureeing them and the dish works just fine that way.


Snack it to me: Cherry Cordial Snack Mix

This post is part of Snack It To Me Week– a week full of recipes for my favorite snack mixes. The posts are: Fairy Berry Gluten-Free Trail MixSour Patched Gluten-Free Trail MixCherry Cordial Gluten-Free Snack Mix, Mango Lassi Trail Mix, Apricocious Trail Mix, Raisinably Delicious Snack Mix, Happy Endings Trail Mix, My go-to prepared snacks.

Chocolate should be a food group. And, in my professional opinion, it should be the base of the pyramid.

I mean, it is full of anti-oxidants and theobromine. It has been purported to do everything from boost your mood to decrease your appetite. Small studies have found that it is good for your heart, your skin and for diabetes prevention.

I even read that it can help make you smarter.

That is a whole heck of a lot of promises for any food to deliver on.

And to think something healthy was lurking in my love of desserts.

I am pairing it with dried cherries and coconut flakes today for a gluten-free trail mix that is a great sweet treat for the 3pm blues. Or the 10am blues. Or a last minute conference call. We can call this an all-occasion snack. But only if you don’t skip the chocolate.


Snack it to me: Cherry Cordial Snack Mix

Recipe Type: Snack
Author: Mary Fran Wiley
Prep time: 5 mins
Total time: 5 mins
Serves: 4
This recipe was inspired by one of my day’s favorite treats: chocolate covered cherries. Those intensely sweet sugar-asked cherries died bright red and dipped in chocolate.
  • 100 grams high-quality chocolate calets (they look like slightly larger, flatter chocolate chips) or your favorite brand of semi-sweet chocolate chips
  • 100 grams dried cherries
  • 50 grams unsweetened dried coconut flakes
  1. Weigh out ingredients and stir to combine in a medium mixing bowl.
  2. Store in an air tight container at room temperature for up to one month.


Sour Patched Gluten-Free Trail Mix

Snack it to me: Sour Patched Trail Mix

This post is part of Snack It To Me Week– a week full of recipes for my favorite snack mixes. The posts are: Fairy Berry Trail MixSour Patched Trail Mix, Cherry Cordial Snack Mix, Mango Lassi Trail Mix, Apricocious Trail Mix, Raisinably Delicious Snack Mix, Happy Endings Trail Mix, My go-to prepared snacks.

Life has been missing a little bit of its sparkle lately. Things that used to make me happy are just sort of there. My hands don’t want to knit anymore. My lips have been having a hard time remembering how to smile. My heart has started to feel a little heavier. I think I might have a case of the mean reds. 

“The blues are because you’re getting fat, and maybe it’s been raining too long. You’re just sad, that’s all. The mean reds are horrible. Suddenly you’re afraid, and you don’t know what you’re afraid of. Do you ever get that feeling?” – Holly Golightly

Yes, Holly, I do.   And I needed some cheering up, so I thought putting sunshine in a jar might help.

Sour Patched Gluten-Free Trail Mix Today’s gluten-free trail mix is just that. Sunshine and childhood all bottled up. Dried pineapple is intensely sweet and chewy. The coconut flakes are just crunchy enough. But the real star of this mix is the glodenberry. Also called the  Cape Gooseberry or the Inca Berry, they are native to South America. They are both sweet and tart, just like some of my favorite candies – without all the chemical junk. They are supposedly full of bioflavonoids, vitamin A, betacarotene and anti-oxidants. They even contain a bit of protein. (The internets call them a superfruit. I call them candy.)

Snack it to me: Sour Patched Trail Mix

Recipe Type: Snack
Author: Mary Fran Wiley
Prep time: 5 mins
Total time: 5 mins
Serves: 4
The star of this mix is the [url href=”http://www.sunfood.com/food/incan-golden-berries.html”]goldenberry[/url]. If you can’t get your hands on those, dried sour cherries would work in their place.
  • 100 grams dried pineapple, roughly chopped (volume wise, this was just about a cup)
  • 100 grams dried goldenberries (volume wise, this was also about a cup)
  • 30 grams dried, unsweetened coconut flakes (this was about a quarter cup or a small handfull.
  1. Weigh out ingredients and stir to combine.
  2. Store in an air-tight container for up to a month.


gluten-free fairy berry snack mix

Snack it to me: Fairy Berry Trail Mix

This post is part of Snack It To Me Week– a week full of recipes for my favorite snack mixes.

My desk has two drawers, a shoe drawer and a snack drawer. I might be a snack food junkie.


Well, sort of.

Living gluten-free for 7 years, I have learned to never take access to safe food for granted. Every time I go out to a new restaurant, there is a snack in my bag of some kind. Sometimes it is a granola/protein bar. Sometimes it  is a snack mix. Sometimes it is a box of crackers and a packet of almond butter. But there is always something. And often several somethings.

Having an easy to grab and delicious snack on hand is incredibly important for kids and adults.

snack it to me preview


This week, I am going to share 7 snack mixes that are endlessly adaptable, take less than 10 minutes to throw together. And above all are delicious. My goal is to rid you of that hangry feeling that can happen when you are out, hungry and there isn’t a decent gluten-free option in sight. (There is no GORP – good old raisins and peanuts for those of you that never went to Girl Scout Camp – on this list, I want show you just how fun snack mixes can be.)

They include:

  1. Fairy Berry Trail Mix
  2. Sour Patched Trail Mix
  3. Cherry Cordial Snack Mix
  4. Mango Lassi Trail Mix
  5. Apricocious Trail Mix
  6. Raisinably Delicious Snack Mix
  7. Happy Endings Trail Mix

And, once I have shared my recipes with you, I will share my favorite pre-made gluten-free snacks.

gluten-free fairy berry snack mix

I have admitted more than once to you that I often eat like a four year old. I love purple food. The more colorful the cereal, the happier I am. And I can never turn down fruit snacks.

So, I made you this mix.

This is not your ordinary trail mix. There are no nuts. No candy. No pretzels. No flashbacks to leaky tents and mosquito bites.

It appeals to my inner child (hence the name – what four year old girl doesn’t love fairies?). It is sweet and a little chewy. There are lots of little pieces to pop into your mouth. Bright colors.

And it appeals to the grown-up that I am trying to be. Jam packed with anti-oxidants and vitamin c. The sweetness of the cherries and blueberries is balanced by the tang of the goji berries. There are no artificial colors or refined sugars.


Snack it to me: Fairy Berry Trail Mix

Recipe Type: Snack
Author: Mary Fran Wiley
Prep time: 5 mins
Total time: 5 mins
Serves: 4
Dried berries are like nature’s candy. Buy fruit without added sweetener – the naturally occurring sugars intensify as the fruits dry and additional sugar is not needed. Also, feel free to use this as a template for your own creations. Dried strawberries could be awesome here so could cranberries. Let your imagination run wild!
  • 50 grams dried blueberries
  • 50 grams dried cherries
  • 50 grams dried gogi berries
  1. Weigh out and combine ingredients.
  2. Store in an air-tight container for up to one month.



We are all stories in the end, so make it a good one, eh? - Quote from Doctor Who

Hello 2013. I’m glad you made it. I have big plans for you. Now let’s have soup.

It’s a new year. A clean slate.

So, eyes front soldier.

I can tell you what there will not be. In my life or on this site. There will be no checking over my shoulder to see what I should have done. No looking in the mirror and wondering why. No questioning my choices. No, as MammaCakes woud say, should-a, would-a, could-a ‘s. It’s all about the path ahead. It is time to look forward. To think about where I am going.

Read more

gluten free olive oil quickbread with figs

Let’s just press pause

gluten free olive oil quickbread with figsLet’s just press pause.

Because life is crazy and funny and difficult and amazing.

And we miss so very much of it while we work our butts off to get where we are going. We let friendships slide so we can spend more time in a relationship. We let relationships slide so that we can get ahead at work. We very often go on autopilot through our days and don’t stop to notice the beauty of the world around us. We forget to say things like “thank-you” or “I love you”.

And we need to stop that.

We need to press pause. We need to stop our crazy, busy lives every now and then so that we can remember the whole point of being alive.

To live.

So, let’s press pause and savor this moment.

Stop and look at the trees as they change from green to a symphony of reds and oranges. Enjoy the fresh apple cider that is plentiful this time of year. Take time to indulge in a favorite hobby. Make time to take a trip and visit friends. Tell people how much you love them.

And hug your mom the next time you see her.

Since it is fall, and figs are one of my favorite indulgences from nature, I thought I would work them into a quick bread while they can still be found at the grocery store fresh.

If you can only find dried figs, soak chopped figs in enough milk (either dairy or non-dairy will work) for about half an hour before making the quick bread. This will rehydrate them just a wee bit so they don’t dry out the bread.

Gluten-Free Fig + Olive Oil Quickbread

Recipe Type: Breakfast
Author: Mary Fran Wiley
Prep time: 10 mins
Cook time: 65 mins
Total time: 1 hour 15 mins
Serves: 8
This is a great breakfast loaf, or simple dessert
  • 350 grams (2 1/2 cups) gluten-free all purpose flour*
  • 1/2 teaspoon xantham gum (omit if using a blend that contains this)
  • 10 grams (2 teaspoons) baking powder
  • 1/4 teaspoon salt
  • 200 grams (1 cup) sugar
  • 2 eggs, lightly beaten
  • 3/4 cup (175 milliliters) unsweetened vanilla almond milk (you can use any unsweetened milk or cows milk if you prefer)
  • 1/2 cup (120 milliliters) olive oil
  • 75 grams (1/2 cup or 4 large) fresh figs cut into eights and roughly chopped
  • 8 large fresh figs cut in fourths (so you have wedges) to place on top of the bread
  1. Preheat oven to 350 degrees. Grease a standard loaf pan using olive oil.
  2. In a large mixing bowl, whisk together the flour, xantham gum (if using), baking powder, salt and sugar.
  3. In a separate bowl, whisk together the eggs, almond (or other) milk, and olive oil.
  4. Pour the liquids into the dry ingredients and mix until just combined.
  5. Stir in the chopped figs and pour into a loaf pan.
  6. Bake for 65-75 minutes. The loaf will be golden on the top, and a tooth pick will come out clean when inserted into the center.
  7. Let the quickbread cool for 10 minutes in the pan, then remove it and allow it to cool on a wire rack. This bread tastes even better the next day 🙂

*I use Cup4Cup gluten-free all purpose flour from Williams-Sonoma, but Jules’ Nearly Normal flour or Better Batter would work without needing the xantham gum. If you use a blend such as the King Arthur Flour gluten-free all purpose blend, you will need to include the xantham gum listed in the recipe.



gluten free almond horns (they are also dairy free!)

Some days are hard and you just want a cookie (a recipe for gluten-free almond horns)

Do you ever have a day like that? When the whole world seems determined to get you. I have these cookies for you if you ever have a bad day. Chewy, and delightfully crunchy, these are a traditional pastry that are naturally gluten & dairy free (but be careful, some people put flour in theirs, so always ask if someone brings them to you…)

Read more