All the submissions are in, and I now have the pleasure of sharing all the tasty adopted treats with you. Many thanks to Sea Maiden of Book of Yum for letting me host this month. She’s taking back the reins next month, so follow along on her site if you want to see future installments.
Nancy from Gluten Free Travels adopted Kim from Cook It Allergy Free and made her Candied Apple Cranberry Upside-Down Cake. Nancy says, “This was a recipe I had to try and to share, and I’m so glad I did. The cake was moist and just plain wonderful.”
Paula from Live Free, Gluten Free adopted Heidi from Adventures of a Gluten Free Mom and made her Gluten Free Churros. Paula notes, “Before our diet change I never would have thought to make something like this, I would have assumed it was too hard…but, my word, these came together so fast and were quite easy to make.”
Alta from Tasty Eats At Home adopted Sea Maiden from Book of Yum and made her Asparagus with Walnut Sauce and her Zucchini-Crust Pizza. About the zucchini pizza crust she says, “I easily polished off half of the crust. Whoops. Guess that’s a sign of a successful dish!”
Shirley from Gluten Free Easily adopted Hallie of Daily Bites and made her Thick and Chewy Peanut Butter Cookies and her Grain-Free Herbed Pretzels, both of which can be found in Hallie’s new cookbook The Pure Kitchen. Shirley notes that she changed the herbed pretzels into almond cornbread twists (to serve with chili, mmm). Shirley says this about The Pure Kitchen: “Hallie Klecker’s new cookbook not only offers you a pure kitchen full of wholesome unprocessed gluten-free, dairy-free ingredients, but also is a pure delight.”
Lauren from As Good As Gluten adopted Katie from Chocolate Covered Katie and made her Chocolate Chip Blondies and her Snickerdoodle Blondies. Lauren says, “I have a huge sweet tooth and am intrigued by all of the healthy dessert recipes Katie posts. My experiences trying her recipes have always been positive. I indulge my sweet tooth, knowing that I’m eating healthier desserts without tasting it!”
Sunita from Growing Healthy adopted Iris from The Daily Dietribe and made her Gluten-Free Buckwheat Pancakes, High Fiber Pear Walnut Muffins, and Gluten-Free Quinoa Porridge. About the pear muffins: ‘When I pulled these muffins out of the oven, my toddler said (substitute the letter “s” for all the “th’s), “Muffinth! Thoth look grrreat! There’th dateth in there! And pearth! I love pearth and dateth. I love carth.'” Too cute!
Sea Maiden from Book of Yum adopted Beth from Tasty Yummies and made her Butternut Squash Enchiladas with Tomatillo Sauce, Roasted Cauliflower and Chickpeas with Pine Nuts, White Bean and Chive Patties, and her Pumpkin Ricotta Gruyere Pasta Casserole. She said this about the roasted cauliflower and chickpeas: “Of the recipes that I selected, I found this to be one of the her most original, taking two ordinary favorites and combining them with a very special addition. I also loved the Indian flavor of the spices added. I could eat this dish every day for a month and not get tired of it!”
Valerie of City|Life|Eats adopted Vicky of Gluten Free SCD and Veggie and made her Oil Free Hummus and Green Lentil Salad. Of the green lentil salad, Valerie said, “Ultimately, though, I was hankering for summer, and remembered that back in June, Vicky had posted a recipe for Green Lentil Salad, which has broccoli and sunny lemon and garlic flavors. I made it and it tasted exactly as I imagined — meaning that the cold and grey outside evaporated a bit.”
Jennifer from The RA Vegan adopted Julie Lynn of Gluten Free Vegan Family and made Livy’s Blondies. Jennifer had some obstacles to getting her post done, but she persevered and ended up with these tropical flavored blondies. “These are, like the original recipe says, delicate but really good. A nice snack with a warm beverage.”
I suppose I shouldn’t forget myself. I adopted Shirley of Gluten Free Easily and made her Simple Roasted Chickpeas and her Pumpkin Soup. Roasted chickpeas are a super easy snack, and you can flavor them just about any way you imagine. In my post I note, “The great thing about these two recipes is that they really are a snap to make. In half an hour, you could have creamy pumpkin soup with spicy roasted chickpeas. A perfect fall dinner.”