My Granny Neal made a version of these Sticky Coconut Maple Bars every Christmas and I wrote a love letter to them and shared the recipe over at The Kitchn – Granny’s Christmas Bars! They’re really perfect for any occasion, but when I was a little kid they were a special treat reserved for Christmas morning. Enjoy!
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.
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When making homemade ice cream, you have to start with a really great base, which for me means lusciously smooth, with a dense and silky texture. The flavor should be rich, but not too buttery (greasy) and I always start my “French custard” ice cream base with vanilla. So start with my basic vanilla ice cream recipe below (and customize it with your favorite flavors), then try all the other amazing recipes.
If you’re more into sorbet, which is its own icy treat, check out my guide on how to make sorbet.
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