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This fancy almond-flavored tea cake, also called a Battenberg Square, features a homemade marzipan.
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This frittata recipe is packed with zucchini and onion for a easy and versatile baked egg dish.
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Homemade crackers loaded with veggies are a paleo-friendly treat thanks to almond meal, coconut flour, and flax seed meal as the base.
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Gluten-free chocolate batter is topped with a creamy avocado-based pudding and slow-cooked into this decadent lava cake made for sharing.
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This recipe is another one I adapted from my childhood. This latest gluten free incantation is simple, tasty, and thanks to the beloved pumpkin – really moist...
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My German grandmother often used fresh Italian prunes or pitted fresh cherries as an alternative to pineapple. Serve warm or at room temperature with whipped cream.
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This cheesecake is heavily flavored with vanilla, orange and almond and baked in a macaroon crust. When baked, you invert the cake, so that the bottom becomes the top.
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A cinnamon crumb topping distinguishes this wholesome banana bread made extra flavorful with quick cooking oats, brown sugar, and vanilla extract.
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Peaches caramelize with brown sugar in the bottom of your slow cooker for a warm, gooey upside-down cake.
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Smooth cream cheese and fresh fruit sit atop a buttery cookie crust in this colorful dessert. The pineapple juice glaze makes a bright and sweet topping.
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Make this sweet potato casserole ahead of time for a satisfying breakfast with layers of turkey sausage, spinach, and seasoned egg whites.
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Parmesan cheese, almond flour, and Italian seasonings coat these keto-friendly eggplant pizzas topped with pepperoni; add any other toppings you like.