Free Recipes


All recipes from No Wheat No Dairy No Problem are my own creations – and my intellectual property, all rights reserved and registered with the United States Copyright Office. Please do not publish or use my recipes/work without my permission or use it for any other reason than personal consumption.

 

 

HAPPY HALLOWEEN/CANDY RECIPES! 

Chocolate Cake or Cupcakes

This decadent Chocolate Cake with fudgy frosting will soothe your Soul!  It’s the perfect vegan, gluten & dairy-free children’s birthday cake that taste like the best cake you’ve ever eaten. It is also low glycemic index, so the kid’s will not be bouncing off the walls either!

Yields: 1 (9×13) cake or two 8 inch round cakes

3 cups gluten-free oat flour (Bob’s Red Mill)

½ cup dark unsweetened cocoa powder 

2 teaspoons baking soda

2 teaspoons gluten-free baking powder

1 teaspoon sea salt, fine

½ cup grapeseed oil or avocado oil

½ cup real maple syrup

¾ cup coconut nectar or 1 cup coconut palm sugar

2 cups Unsweetened Almond or nut or seed milk of choice, ingredients: organic nuts, filtered water only( I LIKE REFRIGERATED THREE TREES OR MALK BRANDS)

2 teaspoons apple cider vinegar

1 teaspoon gluten-free vanilla extract or 1 vanilla bean

1 recipe of Chocolate Ganache

Preheat oven to 350 degrees. Oil pans with non-hydrogenated shortening or grapeseed oil, and then dust with oat flour and tap out any excess. Sift all dry ingredients into the bowl of an electric stand mixer. Measure out all liquid ingredients and add to dry ingredients. If using vanilla beans, cut in half lengthwise and scrape out seeds with the back of a knife. Whisk the vanilla bean seeds into the wet ingredients. Either discard vanilla bean or put it into a jar of coconut palm sugar for flavor. Place paddle attachment onto mixer and mix on low speed just until incorporated. Stop mixer and scrape down sides and bottom of the bowl, mix briefly until smooth. Pour batter into cake pan and bake on the middle rack of oven for 50 minutes. Insert a toothpick in the middle of the cake and it is done when it comes out clean. If it does not come out clean continue baking approximately 5 more minutes and continue to check with a toothpick until it comes out clean, it may have a few crumbs which is okay, you just don’t want it to be wet. Cool on a rack until completely cool. Remove from round pans. You can keep it in the 9×13 pan. Frost the cake with Chocolate Ganache. This cake can be double wrapped in plastic and then put into a freezer plastic zip bag and frozen for up to one month. 

*For Cupcakes use a cupcake pan lined with paper cupcake liners and fill them ¾ of the way up. Bake for 20 minutes or until a toothpick comes out clean. Follow the directions above and frost with Chocolate Ganache. You can use a star frosting tip and pipe on the frosting.

 

Chocolate Ganache Frosting

This makes a thick and fudgy frosting that can be piped onto cupcakes or spread over a cake.

Yield: 3 cups-enough to frost one 9×12 cake or double layer 8 inch round cake or 3 dozen cupcakes

12 ounces  chocolate chips(Lilly’s stevia sweetened or Pascha 60-70% or Enjoy Life)

1 ½ cups regular coconut milk (not light), Let’s Do Organic or Native Forest Brand

½ cup dark, unsweetened cocoa powder, sifted

For sweeter frosting you can add ¼ cup Real Maple Syrup to the coconut milk, optional

Place chocolate in a metal or glass bowl and set aside. Put coconut milk in a saucepot and bring to a boil, pour over chopped chocolate. See note for sweeter frosting above-if using chocolate chips it will be sweet enough. Let it sit for 1-2 minutes and then stir with a whisk until smooth and well mixed. 

For a shiny glaze over cake: pour directly over cake and let it set at room temperature for a few hours-do not refrigerate. Best when the cake is in a pan. If you are doing it over a round cake on a stand, pour half over it and let it set and then pour the other half so it doesn’t all run to bottom of the cake onto the stand and not on your cake!

For a fluffy frosting: Chill the Ganache in the refrigerator until it is completely set and thick like fudge. Put into an electric stand mixer, fitted with the paddle attachment, and mix on medium-high speed until it is fluffy. For a really deep, dark chocolate flavor, add ½ cup dark cocoa powder, and mix on low speed until smooth and completely incorporated. For sweeter frosting you can add ¼ cup agave nectar to the coconut milk, optional. The amount of agave will depend on the bitterness of the chocolate that is used. Spread onto the cake and leave at room temperature or refrigerate to use later. 

 

Yellow Cake or Cupcakes

A moist and delicious cake that can be transformed into many variations. Since this uses agave as the sweetener the glycemic index is very low and will not have the same effect as refined sugar. Makes the perfect children’s birthday cake!

Yields: 1 (9×13) cake or two 8 inch round cakes

3 ½ cups gluten-free oat flour(BOB’S RED MILL)

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon sea salt, fine

¼ cup grapeseed oil or avocado oil

2/3 cup maple syrup or coconut sugar

2 cups unsweetened cashew milk or unsweetened almond milk*

2 teaspoons apple cider vinegar

1 Tablespoon gluten-free vanilla extract or 2 vanilla beans

Preheat oven to 350 degrees. Oil pan with vegan vegan butter or grapeseed oil, then dust with oat flour and tap out any excess. Sift all dry ingredients into the bowl of an electric stand mixer or a bowl and use an electric hand mixer. Measure out all liquid ingredients and add to dry ingredients. If using vanilla beans, cut in half lengthwise and scrape out seeds with the back of a knife. Whisk the vanilla bean seeds into the wet ingredients. Put vanilla pod into a bag of sucanat or maple sugar to flavor. Place paddle attachment onto mixer and mix on low speed just until incorporated. Stop mixer and scrape down sides and bottom of the bowl, mix briefly just until combined- over mixing will make the cake tough. Pour batter into cake pan or muffin tins and bake on the middle rack of oven for cake: 40 minutes and cupcakes for 20 minutes. Insert a toothpick in the middle of the cake and it is done when it comes out clean. If it does not come out clean continue baking approximately 5 more minutes or until toothpick comes out clean. Cool on a wire rack until completely cool. Remove from round pans. You can keep it in the 9×13 pan. Frost with “Buttercream” or Chocolate Ganache. This unfrosted cake can be double wrapped in plastic and then put into a freezer plastic zip bag and frozen for up to one month. 

Cashew Cake Frosting

This recipe is so versatile. It can be used as a dessert sauce, cake frosting, creamy dessert, whipped cream alternative or raw cheesecake topping. A healthier version of cream cheese or white frosting! Customize your own flavors!

Yield: frosts one 8 inch cake or one 9×12 cake

2 cups raw whole cashews, soaked for 2-4 hours, rinsed and drained

2 1/2 cups organic regular coconut milk or cashew milk

1/2 cup coconut nectar or real maple syrup or 1/3 cup honey

2 TBSP. fresh lemon juice

1/16 tsp. Himalayan salt or sea salt

2 TBSP. Lecithin(Non-GMO soy or sunflower)

1 cup coconut oil(refined for neutral flavor* and virgin for coconut flavor)

2 tsp.(gluten-free)vanilla extract

2 TBSP. organic  gluten-free extract or choice: Almond, Coconut, Lemon etc…

To color: only use organic natural coloring

  1. Soak raw cashews in cold water on the counter for 2 hours. Drain, rinse with cold water and drain again.
  2. In a high power blender(BlendTec or Vitamix) blend all ingredients except lecithin and coconut oil until smooth.
  3. Add lecithin and coconut oil and blend until well incorporated and smooth. It will be smooth and thin and can be used as a dessert sauce at this point.
  4. Pour into a glass container and refrigerate 8 hours or overnight until firm and set.
  5. This will keep for one week in the refrigerator. It may be frozen for up to one month. Frozen texture is similar to ice cream. 

For Carrot Cake Frosting: add 2 TBSP. ginger juice, 1 1/2 tsp. ground cinnamon, use real maple syrup for sweetener.

Nut or Seed Milk

A healthy dairy-free alternative to milk. Substitute equal parts of nut or seed milk in all your recipes that call for milk.

1 cup raw organic nuts (cashew, almonds or pecans or sunflower seeds, tiger nuts), soaked or brazil, macadamia or hazelnuts(no soaking needed) 3-4 cups filtered water, ice cold or refrigerated
1 vanilla bean(seeds only), scraped, optional

liquid stevia to taste, optional, 4 drops to 6 drops
1 TBSP. Coconut oil or coconut butter, refined for no coconut flavor or virgin w/coconut flavor

1 tsp. Non-GMO lecithin(sunflower or soy), powdered or granules, optional but is an emulsifier

Directions:
1. Soak nuts according to chart below. Place nuts in a glass jar and cover

with filtered water and refrigerate to make them more digestible. Hazelnuts, Brazil nuts and Macadamia nuts do not need to be soaked because they do not have an enzyme inhibitor.

2. Drain and rinse nuts.
3. Place nuts and filtered ice water in blender. Pulse on low until the water

turns white, and nuts are small chunks. If you over mix the nuts and they are too fine, the milk will not be smooth.

If you are making Hazelnuts, Brazil or Macadamia nut milk, blend on high for 1-2 minutes until really smooth and creamy.
4. Drain through fine strainer(nut milk bag) or cheesecloth and squeeze

out extra liquid. Save nuts for hummus or sprinkle on cereal or salad. Freeze in a freezer bag and save up nuts to make a raw cake. Cashew and Macadamia and hemp do not need straining.

5.Add vanilla bean seeds and sweetener to taste if desired, and blend. 6. The milk will keep in a refrigerator at 38 degrees for 5-7 days. Place a

sticker with a best before date on the container. I like to keep it in a glass pitcher or glass mason jar. Use in place of milk in any recipe, eat with cereal or make a smoothie by adding fresh or frozen organic fruit!

*Soaking Times: Nuts contain an enzyme inhibitor, and with soaking they become more digestible.
Tiger Nuts(tuber not a nut!) 48 hours in refrigerator
Almonds 12 hours-24 hours

Pumpkin seeds 4 hours

2 hours: Cashews Walnuts and Pecans 
Hazelnuts, Brazil, Macadamia

Hemp-no soaking required Sunflower seeds

Chocolate Ganache

This is the most versatile sauce. It can be used for an ice “cream” topping, dessert sauce, frosting and truffles. It is thick and fudgy when it is cold and thin and syrupy when it is warm. What’s not to like about that? Absolutely nothing! Shh, it’s great to just scoop out of the jar when it’s cold for that late night fix! Ganache is simply equal parts of chocolate and cream, but we will use coconut milk instead of cream.

Yields: 3 cups-enough to frost one 9×12 cake

12 ounces dark chocolate (Valrhona, Callebaut, Dagoba, Green and Blacks) or chocolate chips**

1 ½ cups regular coconut milk (not light)

½ cup Valrhona cocoa powder, optional but recommended!

*For sweeter frosting you can add ¼ cup agave nectar to the coconut milk, optional

Place chocolate in a metal or glass bowl and set aside. Put coconut milk in a saucepot and bring to a boil, pour over chopped chocolate. See note for sweeter frosting above-if using chocolate chips it will be sweet enough. Let it sit for 1-2 minutes and then stir with a silicone spatula until smooth and well mixed. 

For a shiny glaze over cake: pour directly over cake and let it set at room temperature for a few hours-do not refrigerate. Best when the cake is in a pan. If you are doing it over a round cake on a stand, pour half over it and let it set and then pour the other half so it doesn’t all run to bottom of the cake onto the stand and not on your cake!

For a fluffy frosting: Chill the Ganache in the refrigerator until it is completely set. Put into an electric stand mixer, fitted with the paddle attachment, and mix on medium-high speed until it is fluffy. For a really deep, dark chocolate flavor, add ½ cup Valrhona cocoa powder, and mix on low speed until smooth and completely incorporated. For sweeter frosting you can add ¼ cup agave nectar to the coconut milk, optional. Spread onto the cake and leave at room temperature or refrigerate. 

For chocolate sauce or topping: use warm. Let the rest cool to room temperature and then store it in a glass jar or container with a lid in the refrigerator. Never put warm or hot food directly into any plastic as it releases toxins that can be absorbed into your food. Spoon out the amount you need and heat on low over stove, stirring constantly so it does not burn. Wonderful over ice “cream” or alongside cake or over fresh fruit or berries. See the ice “cream” soda recipe too. You can put this into a fondue pot and keep it warm and serve a platter of fruit and cut up cake cubes to dip in the chocolate fondue (see index).

 

 

Chocolate Truffles

These will melt in your mouth and transport you to a place in your dreams! Whether they are pure chocolate or minty, spicy, exotic, fruity, or have a touch of espresso they are decadent!

Yields: approximately 30 truffles

5 ounces of dark chocolate 72% (Pacsha or Lilly’s or organic), chopped or Pacsha or Lilly’s Stevia Sweetened Chips for a sugar free version

1/3 cup regular organic coconut milk (don’t use light)

2 Tablespoons Tupelo honey (must be tupelo)*

1/16 teaspoon fine sea salt

1 Tablespoon liquor (rum, brandy, Grand Mariner, Chambord, Frangelico, Amaretto, Kahlua), optional

Optional spices (choose one of the combinations below):

¼ teaspoon ground chipotle powder + 1/8 teaspoon ground cinnamon

1/8 teaspoon freshly grated nutmeg + 1 Tablespoon real vanilla extract

2 Tablespoons raspberry jam

1 teaspoon earl gray tea

1 teaspoon instant espresso powder

½ bunch fresh spearmint leaves*

Dipping:

5 ounces of dark chocolate 72% (Pacsha or good quality organic), chopped

2 cups dairy-free cocoa powder

1 cup finely chopped nuts (walnuts, almonds, pecans, peanuts), optional

Place 5 ounces of dark chocolate in a metal or glass bowl and set aside. In a saucepot, bring coconut milk and honey to a boil and pour over chocolate. For tea truffles: use earl gray tea steep in hot coconut milk for 3 minutes and strain. For chocolate mint truffles: use spearmint and steep the leaves in the hot coconut milk for 20 minutes and strain. For mocha truffles: use espresso powder and whisk it into the hot coconut milk. Bring the coconut milk and honey to a boil and then add to chocolate. Let it sit for 1-2 minutes and then stir with a spatula scraping the sides and bottom of the bowl until smooth. Stir in liquor, spices or jam-you can divide the truffle mixture into 2-3 equal portions for different flavors. Refrigerate chocolate filling until set-approximately 1 hour. When the chocolate is firm all the way through, and the consistency of fudge, remove from refrigerator. Get out a baking sheet and line with parchment. Place cocoa powder in a rectangular backing dish such as a 9×9 inch glass dish and set next to the baking sheet. If using nuts place them in a 9×9 baking dish and set between the melted chocolate and the baking sheet. Melt 5 ounces of chocolate in a double boiler or in a glass or metal bowl over simmering water. Keep the water simmering for later. Using a 1 oz metal ice cream scooper, scoop the chocolate filling and drop into the melted chocolate roll around with a chocolate dipping fork until well coated. Dip the scooper into very hot water occasionally if it gets too gooey and dry it completely. Water is an enemy of chocolate and will make it seize and destroy the texture. Lift the truffle out of the melted chocolate and gently put it into the cocoa powder. If you don’t like cocoa powder then just set the truffle on the baking sheet to set or roll in the chopped nuts. Otherwise, let the truffles sit in the cocoa powder until the pan is full. If the melted chocolate gets too thick just put is over the simmering water and melt it again and stir it until it is smooth. Let truffles set at room temperature until chocolate has set. Keep in an airtight container at room temperature. These make a great gift, put into a clean Chinese take-out container or plastic decorator bag and tie a ribbon around it! Indulge and enjoy!

 

Trail Mix Truffles

These are wonderfully tasty snacks that are filled with flavor and protein! If you are allergic to nuts, you can use sunflower seed butter.

1 cup organic unsweetened nut butter or sunflower seed butter (peanut, almond, hazelnut etc…)

¼ cup raw honey

2 teaspoons dark unsweetened dairy-free cocoa powder

¼ cup shredded coconut, unsweetened

¼ cup dried fruit (cherries, blueberries, cranberries etc…)

½ cup mini chocolate chips (Lilly’s or Pacsha or Enjoy Life)

¼ cup nuts, finely chopped, optional (walnuts, pecans, hazelnuts, almonds etc…)

Coating: ½ cup chopped nuts and or ½ cup shredded unsweetened coconut

Mix all ingredients in a bowl with a spatula or mix in an electric mixer, with the paddle attachment, just until combined. Cover and refrigerate for 1 hour or until firm. Pour nuts and coconut into separate 8×8 or 9×13 baking dishes. Using a one tablespoon ice cream scooper or tablespoon, scoop out and place in nuts or shredded coconut. Roll in the coatings and enjoy. These can be refrigerated in an airtight container. Great for snacks or dessert.

 

Raw Chocolate Cheesecake/Tart

pecan chocolate crust:

  • 1 cup pecan meal  or other nut (just ground up pecans, can use any nut meal of liking)
  • 6 medjool dates, pitted (or 2-3 tbsp maple syrup)
  • 1/2 cup cacao powder (cocoa powder)
  • pinch sea salt
  • 1 teaspoon vanilla

directions:

place all ingredients into a food processor (can do in a blender) and pulse till combined. you want the crust to slightly stick together.

grab your mini cheesecake pan and scoop your pecan chocolate crust into your pan. press down with fingers to firmly place the crust into pan.

set aside as you make your filling.

chocolate filling:

  • 2 cups cashew or macadamia, pieces
  • 1/2 cup coconut oil or cocoa butter, liquid
  • 1/2-3/4 cup maple syrup ( or may use coconut nectar)
  • 1/2 cup water
  • 2 teaspoons vanilla
  • 3/4 cup raw cacao powder (or cocoa powder)

directions:

soak cashews in cold filtered water for 8 hours then rinse well. place cashews into blender with maple syrup, vanilla, and water. blend for a little bit to get it creamy.

next add in your cacao powder and coconut oil or cocoa butter. blend till creamy. you may have to scrape down the sides a few times. just keep blending till it is nice and smooth.

**we like our chocolate cream cake on the rich chocolate not too sweet side, you may add in a little bit more sweetness if desired

once chocolate filling is blended begin scooping your filling into your mini cheesecake pans. fill them to the top. set the chocolate cream cakes into your freezer to set for a few hours before removing from pan.  you may enjoy this chocolate dessert as is or you may add on more chocolate and pecans. why not, right?

**Be sure the chocolate chips are dairy free

 

Rice Crispy Bars

Who doesn’t like chewy, crispy bars? These are a childhood favorite!

Yields: 12 large bars/one 9×13 pan

1 lg bag/3 cups  Elyon or Dandles Kosher Gluten-free Marshmallows, flattened and cut in half

6 TBSP. Coconut Oil

1 tsp. gluten-free real vanilla extract

6 cups gluten-free rice cereal(Enviro Kids or Nature’s Path)

  1. Lightly coat 9×13 glass baking dish with 1 tsp. coconut oil or spray, set aside.
  2. In a large, heavy bottomed pot heat marshmallows and coconut oil or nut butter together over medium heat just until melted and smooth while stirring constantly with a silicone spatula. Do not overheat or it will separate, this will only take 1-2 minutes.
  3. Remove from heat. Stir in vanilla extract.
  4. Quickly and gently stir in rice cereal until combined.
  5. Pour mixture into the 9×12 glass baking dish.
  6. Wet your hands and press mixture down to compact it and spread evenly in the dish.
  7. Cool for 30 minutes. Cut into squares with a sharp knife. You can also use  sharp cookie cutters for shapes.
  8. Keep any leftover covered at room temperature.

Variations: Use nut or Sunflower Seed Butter instead of the coconut oil.

Homemade Marshmallows can be used.

Enviro Kid’s Chocolate rice cereal can also be used if you want chocolate flavor.

Here is a great protein packed snack! Great way to get kids to eat veggies it to give them a dip/spread!!! Kid’s love to dip! This is great for Adults too for a snack or lunch.

Nut or Seed Pate

Serve 2 teaspoons of this on endive leaves as an appetizer or with raw vegetables. It is also good on gluten-free bread.

Yields: 1 cup, serve as an appetizer or snack

Ingredients:

1 sweet onion, diced small

1 teaspoon olive oil

1 cup chopped raw, soaked walnuts or raw pecans or pumpkin seeds or sunflower seeds

¼ teaspoon Himalayan salt, fine

pepper to taste

handful of fresh herbs of your choice (basil, dill, thyme, cilantro), optional

juice of 1 lemon

Directions:

  1. Soak nuts or seeds for 2 hours, and drain well.
  2. Dice onions.

3.Sauté onion in oil until golden brown. Set aside and cool.

4.In food processor, using the “s” chopping blade, process all ingredients. Chop until slightly chunky or completely smooth, whichever you prefer.

5.Serve in a bowl with organic raw vegetables sticks (jicama, fresh carrots(not baby bagged/treated with chemicals), snap peas, celery etc..) and gluten-free bread(Bread SRSLY toasted) cut into wedges or paleo crackers like Simple Mills.

 

Coffee Toffee

Toffee is crunchy yet has a creamy element even though it is dairy-free. It can be made low glycemic index by using coconut sugar!

1 cup Coconut Oil, refined or neutral flavor

1 1/3 cup Coconut Palm Sugar/Coconut Sugar

1/4 cup plus 2TBSP. filtered water

1 TBSP. Molasses

2 tsp. instant powdered espresso, optional

1 tsp. ground cinnamon

1/4 tsp. sea salt or himalayan salt

8 oz. chocolate(dark or semi-sweet), finely chopped or chips

Grease a cookie sheet(approx. 9×13 inches) and set aside.

1.In a medium heavy-bottomed pot stir together, with a silicone spatula or wooden spoon, all ingredients except for the chocolate.

  1. Cook the mixture over medium-low heat, constantly stirring with a wooden spoon until it reaches 310 degrees. You will need a candy thermometer. Quickly remove from heat.
  2. Pour mixture into the cookie sheet and spread with a silicone spatula to smooth out into a rectangle that is about 1/8 inch thick.
  3. Cool 20-30 minutes on the kitchen counter.
  4. While cooling the Toffee, melt the chocolate in a double boiler or in a glass bowl over simmering water. Cool the chocolate for 5 minutes off the heat.
  5. Pour melted chocolate over the Toffee and spread evenly to cover the Toffee.
  6. Let the chocolate set/harden at room temperature for about 4 hours. You can put it into the refrigerator to speed up the process, but it may be dull or bloom(turns white).
  7. Break into pieces and Enjoy! Store in an airtight container at room temperature.

 

Let food be thy medicine and medicine be thy food” Hippocrates

You can order No Wheat No Dairy No Problem Cookbook on this website for 150 more recipes! Makes a great gift!

GET READY FOR MY NEW UPCOMING COOKBOOK in 2017! GLUTEN, DAIRY & SUGAR FREE TOO! FOLLOW THIS BLOG AND YOU WILL BE THE FIRST TO GET THE ANNOUNCEMENT WHEN I LAUNCH IT! 

Advertisements

11 thoughts on “Free Recipes

  1. hi…im looking for dairy free and also cane sugar free recipes for my one year old daughter as she has an intolorance to both…cheers

    • Hi Kim,

      You can use my cookbook when she starts eating solid foods. Until then I would buy a good baby food cookbook or just make organic pureed vegetables for her. If she has a lot of food allergies, I urge you to get her under the care of a good Naturopathic Doctor who has a 4 year degree in it. If you are from Australia contact http://www.doctorgluten.com Dr. Rodney Ford in New Zealand. He is the best and a leading expert on gluten and food allergies.

  2. I thought eating gluten free meant no flour or anything with wheat/gluten, but your chili recipe has flour and also beer in it which both contain wheat/gluten??

  3. Hi Lauren,
    Mu husband and I met you and bought your book at the Campbell Farmers Mkt. this past Sunday.
    Since we’re fast approaching Thanksgiving day I’m wondering if you have a recipe for gluten free stuffing that’s worth making. In fact, any Thanksgiving dish recipes would be appreciated.
    Thanks, Kathleen

    • Kathleen,
      Yes, there are two stuffing recipes in my cookbook-cornbread or regular that can be made with Gluten free bread-see pages110, 117. I made the cornbread stuffing in a cooking class I taught yesterday and everyone loved it. This week I will be posting a guide for menu planning for Thanksgiving so everyone can enjoy the holiday without being overwhelmed or overworked on T-day! Enjoy and Happy Thanksgiving, Lauren Hoover

  4. Hello,
    These recipes look wonderful! I am very allergic to dairy also can not eat wheat/gluten so I’m always looking for alternatives that won’t leave me unsatisfied. I am so happy to find your website. I will be getting the book for sure! My question to you is, do you have a newsletter to subscribe to for info and more recipes??? One that can be emailed regularly? Just wondering… Thank you for bringing hope to us allergy folk!

    • Dear Izabella,

      Thank you for the positive feedback. My mission is to help. You can come onto my blogsite http://www.NoWheatNoDairyNoProblem.com and click on orange button subscribe in a reader. Or email me http://www.laurenhoover@gmail.com and request that I add you to my data base. I send out weekly emails of updates. I post a new article and recipe of the week once per week. Enjoy the cookbook and let us know how you are enjoying it. In the meantime, come onto the blog and get the Pumpkin Cheesecake with Gingersnap Crust-this week. P.S. I do remove the recipe of the week each week, so get it while it is up. Be Well, Lauren

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s