gluten-free oatmeal cookies | ZoeBakes 05

One of the most interesting things about writing a book on gluten-free breads, was learning about what grains are gluten-free and which are not. Oats are considered by many to be on the fence. It would seem that it would be a hard, fast line, but there is actually some gray area when it comes to gluten-free ingredients. Oats are 100% gluten-free, BUT they can be contaminated during the processing. Many celiacs and people who are avoiding gluten for other health reasons often stay clear of oats because the equipment used to harvest and process the cereal is also used for wheat, barley and rye, all of which are full of gluten. So, it is important to buy oats that are labeled “gluten-free,” even though they don’t themselves contain any of the wheat protein that would make them dangerous to celiacs. (Best to check with your Dr. if you are unsure about what grains you can eat.) I used “Gluten-Free Chex Oatmeal,” as in the little, square breakfast cereal brand we all ate as kids, but this product is just pure whole grain oats, nothing else.

These cookies happen to be gluten-free, but you’ll never know it. No one in my family is gluten intolerant, so anything I bake without wheat has to pass their discerning (read critical) palate. My boys are very free with their opinions and my 13-year-old said “these are perfect! Soft on the inside and crunchy on the outside, just how I like them.”  The flavor is all about the maple and oats.

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Paleo Stuffed Apples

by zoe on December 3, 2014 · 6 comments  |  Print Email this to a friend

Paleo Stuffed Apple | ZoeBakes 07

This is the perfect dessert for the week after Thanksgiving. I’ve personally vowed not to eat pie this week, although leftovers don’t seem to count. I doubt I’m alone in feeling like I may have overdone it a bit last week and my body is craving lighter fare. This feeling doesn’t hit me often; I often think my appetite for decadence is insatiable. So, I figure my body is telling me something and for once I’m eager to listen.

I have a wonderful mentor in all things Paleo. My friend and neighbor, Stephanie Meyer, of FreshTart, has been inspiring us all with her Autoimmune Protocol Diet for months. When she first went on this mind-bogglingly-restrictive diet I wept for her. She loves food and cooking more than just about anyone I know, and this diet seemed a cruel end to that love affair. Well, I was dead wrong. I found myself lusting after all of her AIP postings on Instagram and wishing I was eating that way too.  I am incredibly fortunate to be able to eat just about anything I want, although I had a bout of dairy intolerance, which has thankfully mostly passed. Giving up cheese, yogurt, ice cream and all things custardy was no easy task for me, but I managed and felt better for it. You don’t have to be on a Paleo diet to love these honey sweetened stuffed apples. I made them to bring to a dinner at Stephanie’s house and didn’t feel as if I was giving anything up. In fact, who cares that they happen to be Paleo, they’re freakin’ awesome and perfect for a week of eating cleaner.

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The Salty Tart Pie Party

by zoe on November 17, 2014 · 141 comments  |  Print Email this to a friend

Pie Pop Up | ZoeBakes 22

My friend and rock star pastry chef, Michelle Gayer (The Salty Tart), is hosting pie pop-ups in Minneapolis for the whole month of November. To get one (or 3) of her pies, you need to show up at Hola Arepa on Monday afternoons from 3-7pm. Those are the official hours, but she’s been selling out in about an hour, so line up early if you want a pie. (Unfortunately, Hola Arepa is closed on Mondays, so you’ll have to go back the next day to sample their incredible menu and mighty fine cocktails.) Michelle came over to bake some pies with me so I could give you an idea of what she’s up to, but don’t go expecting to see these two on the menu, you just never know what mood she’ll be in and the pie selection will change to match her passing culinary fancy. To get more details you can follow Michelle’s pie Instagram feed.

Pie Pop Up | ZoeBakes 24

I have a lot to celebrate these days, in addition to these gorgeous pies (Michelle left them for me to devour). My latest book Gluten-Free Artisan Bread in Five came out a few weeks ago and I’ve been on book tour, I also just wrapped up a Craftsy video (the subject is very hush, hush, but I bet you can guess) and yesterday was my Birthday. To celebrate all of that I’ve paired up with my friends at Emile Henry to GIVE AWAY 5 gorgeous PIE PLATES for you. Just leave me a note about your favorite pie and you’ll be entered to win. Sorry, but it is only open to those in the USA.

Here are some more pictures of my afternoon of pie baking with Michelle. Got to love the blow torch and sugar dusting!  [click to continue…]

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Honey Whiskey Apple Cake

by zoe on September 24, 2014 · 15 comments  |  Print Email this to a friend

Honey Whiskey Apple Cake | ZoeBakes 05

I think the title says everything necessary to make you want to bake this simply gorgeous cake. I really can’t take any credit for this beauty, I snatched the recipe from my friend Jamie over at Life’s a Feast for tonight’s Rosh Hashana celebration. I just added some apples, because I never show up to Rosh Hashana without an apple cake. I’m sure it is just as good without them, but we’re right smack in the middle of apple harvest, so why not.

Happy New Year to those who are celebrating today and a very wonderful apple season to those who will make this cake just because it is irresistible.  [click to continue…]

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Spice Cake from Silvana’s Gluten-Free & Dairy-Free Kitchen

September 8, 2014

This gorgeous cake is from Silvana Nardone’s most recent cookbook, Silvana’s Gluten-Free and Dairy-Free Kitchen. She has created incredible recipes for those who are sensitive to wheat and dairy, using her own gluten-free AP flour mix and a simple recipe for homemade almond milk.  Of course, I headed straight to the dessert section and was seduced […]

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Trix Cake and a Movie Night Giveaway

July 7, 2014

We really have David Chang and Christina Tosi of the Momokuku restaurant group in NYC to thank for elevating breakfast cereal from a mere bowl of milk to high-end desserts. They’ve been serving cereal milk (you know the flavored milk at the end of a bowl of Honey Nut Cheerios) as panna cotta and soft […]

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4th of July Cakes

July 2, 2014

I just created this simple cake for the Cooking Channel blog, Devour. It has layers of white cake, brown butter icing and fresh berries. Check out the recipe. Here are some more of my favorite 4th of July desserts. 

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Blueberry Cake

June 24, 2014

Sometimes the best ideas come from happy accidents. I had set out to make blueberry sauce for the boys’ pancakes, instead this purple, berry-stuffed cake materialized. I’d been testing a recipe for the perfect white cake, which I am always on the hunt for. (I think, in my humble opinion, I have the world’s best […]

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Easter Cheesecake

April 14, 2014

Easter is the holiday that ushers in spring. The tulips are starting to make their way out of the frozen earth and the trees are hinting at color. It has been a long winter and all of these little changes are so very welcome. It seems fitting to make a cake that is full of […]

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Nutella Swirled Banana Bread

April 10, 2014

The first time I tried nutella was in France, on my honeymoon. I thought French kids were the luckiest people on earth. There was no way my mom would have given me a chocolate hazelnut spread on anything. (For the record it was the 1960s, she was a hippy and didn’t allow any sugar at […]

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Homemade Marshmallows

February 19, 2014

I really, really wanted to start this post by bitching about the weather. Something my poor family has to endure for much of the winter. But, I’ve decided to rise above the whining-chatter in my head and embrace the weather. It is easy today, at a balmy 42°F. A small, but welcome comfort after an […]

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Cherry Cheesecake

February 10, 2014

I started off thinking this was a Valentine’s post, with a heart-shaped sensuous cheesecake, topped with ruby-red cherry sauce. It still is, but I have to digress for a moment and talk about the Olympics. It is more connected and less random than you might think. When I was researching the origin of the cheesecake […]

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