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Deliciously spiced pumpkin bars are given a new twist with the addition of quick-cooking oats
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These almond flour carob brownies sweetened with agave and sucanat are studded with walnuts and make for a moist, chewy gluten-free treat.
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Steam a batch of these vegan rice cakes made with gluten-free rice flour, tapioca starch, coconut milk, and optional food coloring for a kid-friendly dessert.
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These paleo and vegan sunflower banana muffins are also egg-free, made with bananas, flax seed meal, coconut flour, and sweetened with maple syrup.
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This chole masala recipe is filled with spicy serrano chiles and chickpeas topped with sweet pomegranate molasses.
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Hawaij, a Yemenite curry blend, makes a delicious, fragrant, and beautiful vegetable soup.
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These cookies are a delicious option for the breastfeeding mother who may need a vegan or gluten-free alternative to traditional cookies.
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Get Walnut Tart Recipe from Food Network
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Crunchy layers of meringue are the perfect compliment to smooth coffee ice cream in this adult ice cream cake. A few additions of salted, toasted almonds and ground coffee beans add complexity to its sophisticated flavor.
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This recipe is by Robert Farrar Capon and takes 2 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This hummus turns out just the way I like it every time. I think you'll love how the distinct smoky flavors of chipotle and pimenton (smoked paprika) balance...
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Get Gado Gado (Blanched Vegetables with Peanut Sauce) Recipe from Food Network