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    6 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    1 Reviews |  By AngiC

    I'm gradually entering the recipes from my Grandma that I have. Although I don't eat wheat, I'm still posting the ones that contain wheat as they were written by her. Over time, I'll try to come up with wheat-free varieties. This one is easy - I just omit the flour or use oat flour (I buy it in bulk from Bob's Red Mill). I used to help Grandma pick up the apples that fell off the neighbor's tree to make this and painstakingly peel one apple for every 5 that she flawlessly peeled!

    Recipe #278781

    7 Reviews |  By AngiC

    I spent months developing a tasty (and easy) wheat-free bread recipe, and this is my final product. This recipe also works really nicely with spelt flour, but I'm almost as allergic to spelt as I am to wheat and, of course, spelt is not gluten-free. I'm pretty sure kamut is. Please let me know if anyone has success making this recipe with any other alternate grain flours. The xanthan gum is a critical element to provide "slice-ability" without the bread crumbling apart.

    Recipe #278776

    3 Reviews |  By AngiC

    I have never tasted a banana bread that I liked because my Grandma always made this cake instead when there were overripe bananas, and no banana bread can compare to this!

    Recipe #278726

    These are a chewy, no-bake bar that my grandma used to make me as a snack when I would play all day in the summer. It goes without saying that they bring me fond memories, and, while I'm sure it would be possible to make a lower-fat, lower-cal, and lower-sugar version, I wouldn't change a thing! You can really use any cereal you like here - Grandma made them with anything on hand - cornflakes, rice krispies, cheerios, etc. I prefer them with cornflakes.

    Recipe #278716

    3 Reviews |  By AngiC

    I found this recipe in the back of my junk drawer, obviously cut out from a magazine, and I thought the cookies tasted great. It was perfect for me because I try to avoid wheat / gluten. I'm posting the recipe as printed, and it was yummy, but I think next time I will reduce the sugar by at least 1/4 of a cup (maybe more) and add a tsp of vanilla. Added note: I suspect the negative reviewer made these too big. They are very soft for quite a while after coming out of the oven, and I imagine they would never be easy to eat if you made them bigger than they are supposed to be. I use slightly rounded teaspoonfulls of cookie dough and get 2 dozen. Once they cool, they are only a little softer than any normal cookie and are easy to eat. Good luck!

    Recipe #269997

    1 Reviews |  By AngiC

    I just came back from Marrakesh and had to recreate the Harira I had in the Djemma El Fna market. I read about 20 recipes and used what I thought was the best of all of them, then used my tastebud memories for the rest. This is an extremely flexible recipe, and should be adjusted to suit your tastes. Don't be daunted, it is exceptionally easy! Harira is the soup that is traditionally used to break the fast each day during Ramadan. Note: the spice mix "ras el hanout" is a special blend of 15 - 35 spices created by each spice merchant to his own tastes. It is available to buy through various websites, or you might search the various ingredients and try making your own (I brought some home).

    Recipe #267280


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