1. food and drink
2. desserts and baking

attunefoods.com
Tabl e of C ontents
Introduction
3
Chocolate Peanut Butter Refrigerator Pie
4
Cranberry Crunch Bars
7
Ginger Infused Cashew “Cheesecake” with
Florentine Cookie Topping
9
Mini Caramel Apple Pies
13
Supergrain Pumpkin Pecan Coconut Streusel Bars
18
Contributor Bios
20
About Attune Foods
21
supergrain dessert recipes
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Treat Yourself Well with Supergrain Desserts
Often when people think about desserts, heavy decadence
comes to mind. With this Supergrain Dessert recipe e-book, we
sought to take a different approach. In these recipes, you will find
desserts to satiate your sweet tooth that aren’t guilt-inducing. We
partnered with recipe developers who practice healthy living and
create clean recipes with a gluten-free bent. Each of the recipes
in this e-book features Erewhon Supergrain cereals as the hearty
foundation upon which they are built, using either Buckwheat &
Hemp or Quinoa & Chia cereals.
So, whether you are making Mini Caramel Apple Pies for a
holiday potluck party or placing a spring form pan of GingerInfused Cashew “Cheesecake” with Almond Florentines to chill
in the refrigerator for tomorrow night’s family celebration, we are
giving you a few new tricks to put up your baking sleeve. Forgo
the pumpkin pie and try making a Chocolate and Peanut Butter
Icebox Pie. With visiting guests, have them help make delectable
snacks like the Chocolate Cranberry Crunch Bars or the Pumpkin
Pecan Coconut Streusel Bars. Any way you slice it, by baking
these recipes this holiday season you will introduce desserts that
your guests will love. All of the desserts in this e-book are glutenfree, and can be made dairy-free with a few that are also vegan.
supergrain dessert recipes
Happy Baking!
- Annelies at Attune Foods
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Cho c ol ate Peanut Butter
Ref r ige rator Pie
by Angela Litzinger of Angela’s Kitchen
YIELD: Makes one 9” pie
Dietary Type: Gluten-free, dairy-free, egg-free, vegan
(If you want to make it peanut-free, find the peanut-free instructions are at the end of recipe.)
Smooth dark chocolate and creamy peanut butter pair in a rich and decadent pie perfect for the
holidays. Gluten, dairy and egg-free, this pie can also be made with sunbutter for the peanut allergic.
Using Erewhon Supergrains Quinoa & Chia cereal in the crust gives a nice crisp contrast to the creamy
filling. No need to roll out the crust for this lovely pie. Simply press the crust ingredients in a pan and
bake.
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INGREDIENTS
INSTRUCTIONS
• 15 ounce can high quality
coconut milk (not light)
Place one can of the coconut milk in
refrigerator to chill for at least 2 hours. • 3 cups Erewhon Supergrains
Quinoa & Chia cereal
• 4 tablespoons coconut oil
• 2 tablespoons light brown
sugar or coconut sugar
• 1/4 teaspoons ground cinnamon
• 1 tablespoon cornstarch, tapioca
starch or arrowroot powder
• 1 cup gluten and dairyfree chocolate chips
• 1/2 teaspoon glutenfree vanilla extract
• 1/3 cup natural no-stir style peanut
butter, salted and creamy style
• 3 tablespoons light brown
sugar or coconut sugar
• 1 teaspoon gluten-free vanilla extract
• 1/4 teaspoon salt
Erewhon Pie Crust
Preheat oven to 375 degrees F. Use a food processor to grind cereal to
crumbs. Crumbs will equal about 1 1/2
cups. Add coconut oil, first measure of
brown sugar, and cinnamon to cereal
crumbs and process until well blended.
Spray a 9-inch pie dish with oil. Press
mixture evenly into pie pan and up
the sides of the pan with hands,
bottom of measuring cup or glass.
Bake pie crust at 375ºF for 7
minutes. Allow to cool.
Chocolate Layer
Open chilled coconut milk and scoop
3/4 cup of the firm coconut cream at the
top of the can, avoiding the separated
coconut liquid. Place the chilled
coconut cream back in refrigerator until
assembling the peanut butter layer. In a sauce pan over medium heat, whisk
together cornstarch with the remaining
coconut milk (about 1 cup liquid and
coconut milk cream) until smooth. Cook untl
thickened and steaming, whisking often.
Do not allow to boil. Remove from heat.
Stir in chocolate chips and first measure of
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vanilla. Continue to whisk until chocolate
is melted and completely incorporated. Set
aside while mixing peanut butter layer.
Peanut Butter Layer
In a mixing bowl with the whisk attachment,
whip peanut butter, second measure
of brown sugar, second measure of
vanilla and salt until incorporated and
smooth. Add 3/4 cup cold coconut
cream and whip until blended and fluffy.
Scrape down mixing bowl as needed.
Assemble Pie
Scoop peanut butter layer into cooled pie
crust. Smooth with spatula. Carefully pour
still warm chocolate filling over peanut
butter layer. (If the chocolate layer has
cooled too much to pour smoothly, reheat
gently until just warm enough to pour.)
Leave as is, or using a table knife carefully
swirl the peanut butter and chocolate
layers together, creating a marbled effect.
Place pie into refrigerator. Chill for a
minimum of 5 hours to overnight until
filling is firm before slicing and serving.
To make pie peanut-free: Replace peanut
butter with the same amount of creamy
style sunflower seed butter. Reduce second
measure of brown sugar to 2 tablespoons.
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Cra nb e rry C runch Bars
by Wendy Polisi of Cooking Quinoa
YIELD: Serves 8
Dietary Type: Gluten-free, soy-free, peanut-free
As a mom to grade school boys, I’m always looking for treats that are not only met with enthusiasm,
but also provide some nutritional value. These bars, packed with Erewhon Supergrain cereal, dried
fruit, seeds and nuts fit the bill! They work well for holiday snacks and will last for three days at room
temperature and can be refrigerated or frozen for longer storage.
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INGREDIENTS
INSTRUCTIONS
Base
Preheat oven to 350 degrees. Line
a 13 x 9 baking dish with foil that
hangs about 2 inches over the edge
at either end. Butter the dish.
• 1/2 cup (1 stick) unsalted
butter or dairy-free butter,
at room temperature
• 1/2 cup coconut oil, softened
but not melted
• 1/2 cup Muscovado sugar,
packed (or light brown sugar)
• 1/4 cup coconut palm sugar
• 2 teaspoons vanilla extract
• 1 egg, beaten
• 1/2 cup quinoa flour, toasted
• 1/4 cup sorghum flour
• 3/4 cup tapioca starch
• 3/4 teaspoon xanthan gum
• 1/2 teaspoon sea salt
Topping
• 12 ounces chocolate, chopped fine
• 1/2 cup Erewhon Supergrains
Quinoa & Chia Cereal
• 1/2 cup dried cranberries, chopped
• 1/4 cup pumpkin seeds, chopped
• 1/4 cup chopped almonds, chopped
• Flaky finishing salt (optional)
Beat butter and coconut oil in a stand
mixer for 2 1/2 to 3 minutes, until smooth.
Add Muscovado sugar and palm sugar
and beat for 3 minutes longer. Add vanilla
and egg and mix until combined.
In a small bowl combine quinoa flour,
sorghum flour, tapioca starch, xanthan
gum and sea salt. Stir until well combined
and add slowly to the butter mixture.
Scrape dough into prepared dish. Use the
back of a spoon dipped in cold water to
spread into a thin even layer. Cook for 22
minutes or until golden brown. Remove
from oven and allow to cool completely.
Bring water to a boil in a double
boiler. Place chocolate in the top and
cook until melted, stirring often. Be
careful to not allow any water from
the boiler to touch the chocolate!
Place Erewhon Supergrain Quinoa
& Chia Cereal in a small baggie
and crush with your hands.
Spread melted chocolate over base
and then scatter cereal, cranberries,
pumpkin seeds and almonds over the
chocolate. Sprinkle with salt if desired.
Let cool in dish on a wire rack for 20
minutes then transfer to the refrigerator
and let set for 2 hours. Alternately, you
may also place in the freezer until set.
Remove bars from pan using the
overhanging foil. Carefully cut into bars.
supergrain dessert recipes
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Ginger-Infused Cashew
“Cheesecake” with
Florentine Cookie Topping
by Meg van der Kruik of Beard + Bonnet
YIELD: Serves 6 - 8 depending on the size of the slices
Dietary Type: Gluten-Free, Soy-Free, Peanut-Free, Egg-Free, Shell Fish-Free
Desserts are a must at holiday gatherings, but since the oven is prime real estate for the main
course I like to opt for a dessert that doesn’t require oven time and utilizes my freezer instead. This
“cheesecake” uses soaked raw cashews as a base and is infused with fresh ginger on top of a carrot
cake inspired crust. The Florentine cookie topping is optional and does require a little bake time, but is
well worth it in my opinion because of the pleasant caramel crunch it lends to each bite. Note: To make
this recipe vegan, substitute the honey in the filling for either agave or evaporated cane juice and omit
the cookie topping.
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INGREDIENTS
For the Crust (Can be prepared
2 days in advance):
• ½ cup raw almonds
• ½ cup raw walnuts
• ½ cup Erewhon Supergrains
Quinoa & Chia cereal
• 1 cup fresh Medjool dates,
pitted and cut into quarters
• 1 tablespoon cinnamon
• 1 tablespoon coconut oil,
melted and cooled, if solid
• ¼ cup shredded sweetened coconut
• ¼ cup finely chopped organic carrots
For the Filling (Can be prepared
2 days in advance):
• 2 ½ cups raw cashews soaked
in enough water to cover by
2 inches for at least 4 hours;
drained and rinsed
• 1/3 cup melted coconut oil, cooled
• ½ cup local organic honey
• ½ cup good quality, ginger beer
• 1 tablespoon freshly grated ginger
• 1 vanilla bean, scraped and pod
reserved for another use.
supergrain dessert recipes
For the Florentine Cookie
Topping (Serve the same day):
• ½ cup pecans, toasted
• 2 tablespoons gluten-free,
old-fashioned rolled oats
• 2 tablespoons Erewhon Supergrains
Quinoa & Chia cereal
• 6 tablespoons unsalted butter
• ¼ cup organic granulated sugar
• ¼ cup organic packed
light brown sugar
• 2 teaspoons maple syrup
• 1 tablespoon gluten free
all-purpose flour
• ¼ teaspoon kosher salt
• ¼ teaspoon ground cinnamon
INSTRUCTIONS
To make the crust
Line the bottom of an 8-inch spring form
pan with a circle of parchment paper and
set aside. In the bowl of a food processor
fitted with the “S” blade, combine the
raw almonds, raw walnuts, Erewhon
Supergrain Quinoa & Chia Cereal, and
the date pieces. Process by pulsing until
all of the pieces are uniform in size and a
sticky dough has formed. (You should be
able to squeeze a small clump together
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in the palm of your hand and it will keep
the shape without sticking to your hand.)
Add the cinnamon and coconut oil to the
food processor and blend until completely
incorporated, about 15-20 seconds. Add
the coconut and the finely chopped carrots
and pulse until incorporated. Be careful not
to over-process at this point because you
do not want to lose the texture that the bits
of coconut and carrot add to the crust.
Pour the contents of the food processor
into the spring form pan and gently press
the mixture into the bottom evenly, working
some of the crust up the sides of the
pan about 2 ½ - 3 inches. Set aside.
To make the filling
In the bowl of a clean food processor
fitted with the “S” blade combine the presoaked, drained, and rinsed cashews,
coconut oil, honey, ginger beer, fresh
grated ginger, and vanilla beans. Process
on high for 5-7 minutes, stopping to
scrape down the sides 1 or 2 times, until
the mixture is silky smooth and there is
no grittiness to the texture when tasted.
Pour the prepared filling over the crust,
working towards the edges of the pan
with a silicone spatula or the back of a
spoon. Smooth the top as best you can
and gently tap the pan on the counter 2
or 3 times to help release any air bubbles
that may be trapped inside. Cover the pan
supergrain dessert recipes
with plastic wrap and place in the freezer
to set overnight. Be sure that the area
where you set the pan is level, otherwise
the filling could shift during freezing.
To make the cookie topping
In the bowl of a food processor fitted with
the “S” blade, pulse together the toasted
pecans, oats, and Erewhon Supergrain
Quinoa & Chia Cereal until finely ground.
Melt the butter in a small saucepan over
medium heat. Add the granulated sugar,
light brown sugar, and maple syrup
then cook over medium heat, stirring
frequently, until the sugars are melted
and the mixture is simmering. This will
take approximately 3 minutes. Remove
from the heat and stir the pecan mixture
as well as the gluten free flour, salt, and
cinnamon into the liquid ingredients.
Transfer to a bowl, cover, and place in the
refrigerator until firm, about 30 minutes.
Preheat the oven to 350°F. Line 2 large
sheet pans with parchment paper and
mound 2 teaspoonfuls of dough, one on
top of the other, to form each cookie. Place
the mounds about 3 inches apart. Gently
flatten the mounds with the back of a spoon
until they are about 1 ½ inches in diameter.
Bake for approximately 10 minutes, until
the cookies have spread out and are
golden in color. Remove from the oven and
place on wire racks to completely cool.
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To make uniformed circles for decorating
your “cheesecake”, use a small circle
shaped cookie cutter to press into the
cookies as soon as they come out of the
oven. *Don’t worry if your cookie batter
runs together when you are baking, simply
use the cookie cutter step above to create
small similar shaped pieces for layering
on the cake. Allow to cool completely,
then remove from the sheet pan with an
offset spatula. The cookies are very fragile,
almost lace-like, so handle with care.
supergrain dessert recipes
To assemble
Remove the cake from the freezer and
allow it to set on the counter for 10-15
minutes at room temperature. Gently,
run a butter knife around the edges to
separate the cake from the pan and release
the spring form. Layer the cookies on
top of the cake in your desired pattern.
I placed my cookies in a circle starting
at the outer edge of the cake working
towards the center. Refrigerate the
finished cake until ready to serve and
store any leftovers in the fridge as well.
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M i ni Caramel Apple Pies
by Beth Manos Brickey of Tasty Yummies
YIELD: Makes 12 mini pies
Dietary Type: Gluten-free, dairy-free, egg-free, soy-free, peanut-free, vegan
For me, it isn’t Thanksgiving or the holidays without an apple pie of some sort. These mini caramel
apple pies are reminiscent of my mom’s classic apple pie I grew up eating at the holidays, but I gave
them a little something extra with the vegan caramel drizzle. Instead of a buttery crust and crumble
topping, I used coconut oil and the streusel crumble uses the Erewhon Supergrain Buckwheat & Hemp
Cereal for a nice flavorful, crispy crunch. Plus, these gluten-free and vegan mini pies are the perfect
bite- sized dessert, which means more room on your dessert plate for other treats.
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INGREDIENTS
Cinnamon Streusel Topping
Pie Dough
• 1/2 cup Erewhon Supergrain
Buckwheat & Hemp cereal, crushed
• 3/4 cup coconut oil (butter or
butter substitute, will also work)
• 1/2 cup blanched almond flour
• 1/3 cup sorghum flour
• 1/2 cup tapioca or potato starch
• 2/3 cup arrowroot starch
• 1/4 teaspoon fine sea salt
• 1 tablespoon granulated
sugar (coconut sugar,
sucanat, brown sugar)
• 1/4 teaspoon ground cinnamon
• 1/3 cup ice cold water, with
possibly up to 1/4 cup more
Apple Filling
• 4-5 apples, peeled and
diced small (~ 3 cups)
• 3 tablespoons granulated
sugar (coconut sugar,
sucanat, or brown sugar)
• 2 tablespoons coconut oil, melted
• 1 teaspoon ground cinnamon
Vegan Caramel Sauce
• 1 can full fat coconut milk,
refrigerated for at least 8
hours, preferably overnight
• 1/3 cup granulated sugar
(coconut sugar, sucanat, brown
sugar, or maple sugar etc)
• 1 teaspoon vanilla extract
• Dash of sea salt
INSTRUCTIONS
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/4 cup granulated sugar (coconut
sugar, sucanat, brown sugar)
• 1/2 teaspoon vanilla extract
• 2 tablespoons arrowroot
starch (or other starch like
corn, tapioca, or potato)
supergrain dessert recipes
Making the Dough
Start with the coconut oil melted, pour it
into a shallow bowl or dish and place it in
the freezer for 15-30 minutes until solid.
To make the crust, start by adding the
almond flour, sorghum flour, tapioca (or
potato) starch and arrowroot starch into
your food processor with the sea salt,
sugar and cinnamon, pulsing until it is
attu n e food s . co m 14
fully combined and nice and fluffy.
Then remove the coconut oil from the
freezer and cut into approximately oneinch cubes (it may break up and crack
a bit as you cut, don’t worry at all). Add
the coconut oil cubes to the flour mixture
and pulse a handful of times, 15-20 or
until you are left with a sand-like mixture
with visible pieces of coconut oil.
Next, pour in the ice water. Pulse just a
couple of times to mix the water in. Look at
the dough: if you need more water add it,
but you may not need anymore. You want
the dough to look like a dry cottage cheese.
Roll the dough quickly into a large
ball and flatten/form it into a disk and
wrap with plastic wrap. Place it in the
refrigerator for at least 30 minutes.
Preparing the caramel, apple
filling and cinnamon streusel:
While the dough is chilling, we will make
the three other elements. First up the
caramel, so it can get to chilling.
Make the caramel topping
Take the chilled can of coconut milk out
of the fridge, keeping it level, carefully
open it and remove the lid. Scoop the
solidified coconut cream off the top. It
should be about 1 cup. Add it to a small
saucepan. Set the coconut water aside
for use in smoothies later. Add the sugar,
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vanilla and salt to the saucepan. Bring the
heat up to high and as it heats up, whisk
everything together to fully combine it and
to melt the coconut cream and the sugar.
Once it is smooth, bring it to a boil.
Once boiling, reduce the heat to a
medium-high and let it boil for about
5-7 minutes, stirring only a few times. If
it is boiling too hard and fast, take the
heat down a tad. You don’t want it to
burn or stick, but you do want it boiling.
Remove the pan from the heat. It won’t
be thick just yet, it thickens as it cools.
Pour the caramel in a glass container and
place it in the fridge to chill and thicken,
while you make the other elements.
Make the apple filling
Add the diced apples to a medium bowl.
Pour the lemon juice over as soon as they
are cut, to keep them from browning. Toss
it together well. Add the cinnamon, nutmeg,
sugar and vanilla. Stir everything well to
combine. Evenly sprinkle the arrowroot
starch over the apple mixture, avoiding
just dumping it in one spot. Toss again
gently to combine well and set aside.
Make the cinnamon streusel:
In a small bowl, add the crushed Erewhon
Supergrain Buckwheat & Hemp Cereal,
the sugar, coconut oil and cinnamon.
Using the back of a fork, or your hands,
mash it all together and make sure
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everything is evenly coated, it should
be clumpy and crumbly. Set aside.
Rolling out the dough and
assembling the mini pies
Once the dough has chilled at least 30
minutes, take it out and let it sit for 1015 minutes at room temperature. You
want it still chilly, but not rock-hard cold.
Preheat the oven to 375ºF and lightly
grease your full-sized muffin tin with
a very small amount of coconut oil.
Very lightly grease two sheets of parchment
paper. Once you are ready to roll out
the dough, place the disk between the
two sheets of parchment paper (with the
greased sides touching the dough). Unlike
gluten containing dough, this dough is quite
sticky, but it is also very forgiving. Pat down
the disk with your rolling pin and begin
rolling it out. You are looking for a thickness
of approximately 1/8-inch to 1/4-inch. I find
it easiest to begin rolling it in one direction,
then turning the rolling pin (or the dough)
and rolling it in that next direction and
continue going clock-wise in a circle until
you reach your desired thickness. Using
my 3 1/2-inch cookie cutter, I quickly see
that I can get as many disks cut out as
I can, knowing that I can re-roll out the
remaining dough remnants to get the last 2
or 3. I try to get about 10 disks on the first
go, so that’s a good gauge for the size.
Once it is rolled out, carefully peel off the
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top layer of parchment paper. Using a 3
1/2-inch circle cookie cutter, begin cutting
out your disks. Get them nice and close
together so you get as many as you can.
Then carefully start pulling them up one
at a time and placing them into the muffin
cups. The dough is VERY fragile and gets
even more fragile as it warms up. BUT,
even if a disk tears totally in half, all is not
lost, just place the dough into the cup and
reform it with your hands. It’s so forgiving.
Really. Fix, press, add more dough, etc.
Make sure you press the crusts all the way
into the muffin tins with your fingers and
repair any tears or holes. Get it in there
and molded to the cup. Continue doing
this with all 12 of the muffin cups. Roll out
any remaining dough to make any of the
remaining disks you need. If you wish to
use any of the scrap leftovers to add to the
tins to fill them out if they look a tad lacking,
fix holes, etc. Go for it. If you want to cut
out cute leafs for the tops that works too.
Next, fill up each crust cup with filling.
Evenly disperse the apples and any
juices. Then top each of the mini
pies with a small amount of streusel
topping. You may not need it all.
Place the muffin tin into the center
rack of your oven and bake for 20 to
25 minutes, until the crusts are slightly
browned and cooked, the juices from
the apples are bubbling and the streusel
topping is browned and crisp.
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Remove the pan from the oven. Using a
thin knife, run it around the edge of each
of the muffin cups to make sure they aren’t
stuck and let them cool in the pan for 5
minutes. After 5 minutes very carefully lift
each of them up and remove them from
the pan to a wire rack to cool completely.
Remove the caramel sauce from the
fridge, just before you are ready to
serve. Drizzle a small amount over
each mini pie and serve. These would
also be great with a dollop of whipped
coconut cream or ice cream on top.
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attu n e food s. co m 17
Supergrain Pumpkin Pecan
Coconut Streusel Bars
by Cara Lyons of Cara’s Cravings
YIELD: 16-20 bars
Dietary Type: Gluten-free, dairy-free, soy-free, peanut-free, shellfish-free
Years ago, my mom clipped a recipe for pumpkin streusel bars. That recipe, with its creamy pumpkin
layer sandwiched between a buttery crust and big, sugary crumbs, is the inspiration for this easy handheld alternative to pumpkin pie. I’ve foregone the refined grains and sugars in favor of heart-healthy
supergrains, coconut and natural sweeteners. This treat fits equally well on a holiday dessert table or
tucked inside a lunch box.
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attu n e food s. co m 18
INGREDIENTS
INSTRUCTIONS
Crust and Topping
Preheat oven to 350ºF. Line an 8-inch
square pan with parchment paper.
• 1 cup Erewhon Supergrain
Buckwheat & Hemp cereal
• 1 cup gluten-free oldfashioned (rolled) oats
• ½ cup pecans
• 1 teaspoon cinnamon
• 1 tablespoon maple syrup
• 5 tablespoons melted
coconut oil, divided
• 3 tablespoons unsweetened,
shredded coconut
• 2 tablespoons coconut
sugar or brown sugar
Filling
• 1 cup pumpkin puree,
homemade or canned
• ½ cup unsweetened
vanilla almond milk
• ½ cup maple syrup
• 1 egg
• 1 egg white
• 1 tablespoon pumpkin pie spice
supergrain dessert recipes
In a food processor fitted with a steel
blade, add the cereal, oats, pecans and
cinnamon. Pulse several times until
the ingredients are broken into smaller
pieces, but not finely ground. Remove ½
cup of the mixture and place in a small
bowl. Continue processing the remaining
ingredients until fine crumbs form. Add the
maple syrup and 3 tablespoons of melted
coconut oil. Pulse several times until fully
incorporated. Transfer to the parchmentlined pan and gently press into an even
layer. Bake for 10-12 minutes, until just
beginning to brown. Remove from oven.
Meanwhile, stir the unsweetened
shredded coconut and coconut sugar
into the reserved crumb mixture in the
bowl. Add remaining 2 tablespoons
of melted coconut oil and stir until
all of the crumbs are moistened.
In a medium bowl, whisk together the
pumpkin, almond milk, maple syrup, egg,
egg white, and pumpkin pie spice. Pour
evenly over the baked crust. Sprinkle with
the crumbs. Return to oven and bake
for 50-55 minutes, until set and golden
brown on top (a toothpick inserted in
the center of the bars should come out
clean.) Cool on a wire rack, then chill
for 4 hours before slicing. Store bars
refrigerated in an airtight container.
attu n e food s. co m 19
Co ntributor Bios
Angela Litzinger is the author and recipe developer behind the gluten-free dairy-free website,
Angela’s Kitchen. She loves cooking up whole food budget friendly family favorites, while balancing
her role as master food preserver, gluten- and dairy-free cooking instructor and as a mother of
three kids and a flock of spunky chickens. Due to a passion to bring families back to the dinner
table, Angela’s Kitchen features free weekly menus with grocery lists, freezer cooking and slow
cooker recipes, with seasonal food preservation ideas. Wendy Polisi is the creator of Cooking Quinoa, where she shares healthy creative recipes and
celebrates all things quinoa. An avid cook from an early age, Wendy enjoys the challenge of creating
dishes that are healthy without sacrificing flavor. She is the author of the bestselling Quintessential
Quinoa Cookbook and The Gluten-Free Quintessential Quinoa Cookbook as well as popular
e-books QuinoaFit and The Holiday Quinoa Cookbook. Though she dedicates a great deal of time
to all things food, her greatest accomplishment is being a (homeschooling) mom to three children, ages
8, 7 and 6 months. Wendy is an avid promoter of lifestyle design and her family has been enjoying a
location independent lifestyle since 2008.
Meg van der Kruik writes a gluten-free, vegetarian blog called Beard + Bonnet. She has been
cooking and eating vegetarian dishes for over 7 years, but it wasn’t until her son was born with a gluten
intolerance 2 ½ years ago that she delved into the world of gluten free cooking at home. Meg and her
husband, Todd are artists and designers by trade and since they share design ideas with clients every
day, sharing the food that helped to heal their family was a natural transition. Beth Manos Brickey is the yoga-obsessed, clean-eating blogger behind Tasty Yummies, a glutenfree recipe blog that started nearly 4 years ago. She has been 100% gluten-free, since discovering she
had a severe intolerance nearly 9 years ago. Additionally, Beth has completely cleaned up her diet, cut
out all processed foods and most dairy and in the process has lost over 30 pounds. All of the recipes
she shares on her website are gluten-free, clean and seasonal, many are dairy-free and vegan, too, so
there is a little something for everyone.
Cara Lyons is a freelance recipe developer and blogger at Cara’s Cravings. A self-taught home cook
with a passion for healthy ingredients, Cara strives to create wholesome recipes that do not sacrifice
flavor. Although she enjoys eating all foods herself, she takes pride in serving food that meets dietary
needs such as gluten-free and vegan because she delights in having everyone able to eat her food.
Cara loves experimenting with all kinds of nutrient-rich and flavorful ingredients. Her recipes can also
be found in Clean Eating Magazine and Simply Gluten-Free Magazine. She lives in Worcester, Ma
with her husband Ben and 8 month-old daughter, Rosie.
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What matters most is what’s inside. At Attune Foods,
we make foods from simple ingredients, simply made.
We believe if you use good ingredients and don’t mess
with them too much, what results is delicious food that’s
naturally nutritious.
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supergrain dessert recipes
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