What You'll Love

• Simple ingredients. I love making lemonade at home because I'm assured that there will never be any artificial sweeteners or preservatives added.
• Easy to adjust. Want it sweeter? Add more sugar. Like a more tart lemonade? No problem. And, see some variations to try lower down (hint: add fresh mint!).
• So easy. There aren't many recipes that take less than a minute, literally, to put together! Even if you're making the strawberry simple syrup from scratch right before you assemble the lemonade, you'll just need a few extra minutes.
• It's so pretty! I love the pretty pop of pink in this drink! It's so lovely just to sip on, and it also makes a nice cocktail base with a splash of bourbon.

Ingredients Needed

Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Lemon juice - FRESH LEMON JUICE PLEASE! This makes a big difference. Use any variety of lemons.
• Strawberry simple syrup - Use my homemade recipe or use a purchased syrup.
• Water

Tips & Recipe Notes

• How to choose lemons. Not all lemons are created equal. The best lemons for lemonade feel heavy because they are full of juice. I especially like Meyer lemon juice for lemonade because their juice is milder and sweeter. Any type of lemon will work.
• Roll the lemons before juicing. Give each lemon a firm roll on the countertop before juicing it to help break down the membranes inside. This will give you more juice!
• Adjust to taste. I used 1 cup of simple syrup in this recipe and found it plenty sweet. Definitely add more or less to your taste. You can start with ½ cup of strawberry simple syrup and go from there.
• Chill. I like to chill my homemade lemonade in the fridge for at least 30 minutes before serving. Or, serve it over ice if you can't wait.
• Make a cocktail. Use strawberry lemonade as the mixer in a summery cocktail. Pair it with bourbon, vodka, or gin.
• Or a mocktail. Add a splash of sparkling water (flavored or unflavored) to turn this into a fizzy strawberry lemonade mocktail. Garnish each glass with a strawberry slice and a sprig of mint.
• Double up. You can easily double or triple this recipe to make a lot of strawberry lemonade!

Proper Storage

• Fridge - Place strawberry lemonade in an airtight container (like a glass jar with a tight-fitting lid) and store it in the fridge for up to 5 days.
• Freezer - To make strawberry lemonade ice cubes, portion out the lemonade into an ice cube tray and store it in the freezer for up to 3 months. I like to freeze the ice cubes overnight, then transfer them to a freezer-safe storage container or bag. Use them in drinks!

I love baking this gluten free skillet cookie when I have friends over - it makes a special dessert that's beyond easy to make! This recipe is sort of a cross between oat flour chocolate chip cookies and a gluten free chocolate chip cookie cake, but a unique recipe in its own right. It offers the familiar chewy goodness of choco chip cookies, but it's baked in one pan.

The skillet cookie is delicious served straight out of the oven, preferably topped with a big scoop of ice cream that gets nice and melty on the warm cookie. You could drizzle portions with salted caramel sauce to make them a bit extra, and cutting thick wedges and nibbling on them plain and simple is just fine, too.

Ingredients Needed

Check out everything you'll need to make this big cookie below. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Butter - I use unsalted butter, though when I'm in the mood for a more sweet-salty flavor I use salted butter here.
• Brown sugar - I prefer dark brown sugar for the extra caramelly note of sweetness; however, light brown sugar also works.
• Granulated sugar
• Egg - A large or extra-large egg is best.
• Vanilla extract - I use a whole tablespoon of vanilla extract here to really create that quintessential chocolate chip cookie flavor. Use vanilla bean paste if you don't have vanilla extract.
• Oat flour - Learn how to make oat flour easily at home or pick up a (certified gluten-free if necessary) package at the store. Substitute brown rice flour or white rice flour if you don't eat oats.
• Baking soda
• Salt - Fine sea salt or table salt.
• Chocolate chips - I prefer semisweet chocolate chips.

Variations To Consider

• Change up the chocolate - Try milk chocolate or white chocolate chips, or your favorite chopped-up dark chocolate bar!
• Add nuts - Stirring in ½ cup of chopped walnuts will add delicious crunch.
• Vegan - Use non-dairy butter, omit the egg, and use non-dairy chocolate chips.

Tips & Recipe Notes

• Use a cast iron skillet. I love using my cast iron skillet (bought used at Cookin - RIP - in San Francisco over 20 years ago now) whenever possible (see my gluten free pumpkin cornbread for another nice way to make good use of the cast iron). It is sturdy and distributes heat wonderfully, ensuring even baking. That said, if you don't have a cast-iron skillet, any oven-safe skillet will work.
• Try a gluten free flour mix. If you wish, use a 1:1 all-purpose gluten free flour blend (like my homemade gluten free flour blend) instead of the oat flour. Make sure to measure it by weight (210 grams) for accuracy.
• Don't overbake. This is always a bit tricky with gluten-free recipes because they tend to take longer to bake than regular recipes, but - pull the skillet out of the oven even if the center doesn't look totally set. This helps the cookie achieve that lovely fudgy texture (you can also cook it a bit longer to make sure it sets if you don't like to err on the side of underbaking. It will still taste delicious.)
• Then rest a bit. I love serving this cookie warm, and recommend doing so. However, try to let it rest for 15 minutes to fully set. It will still be warm and gooey.
• Brown the butter. For extra depth of flavor, brown the butter first. Heat the butter in a pan set over medium heat, then cook for about 5-8 minutes until the butter is browned and smells nutty.

To Serve

• Ice cream - Vanilla, chocolate, mint chocolate chip, no-churn pumpkin ice cream - this skillet cookie NEEDS to be served with ice cream.
• Frosting - You can make this even fancier by adding simple chocolate icing or
• Whipped cream - Dress up the cookie with a big dollop of homemade or store-bought whipped cream.
• Toppings - Add sprinkles, chopped nuts, chopped candy, mini m&ms ... or make a sundae with the cookie as the base.

Proper Storage

• Counter - Leave the cookie in the pan, cover tightly with foil, and store on the counter for up to 3 days.
• Fridge - Transfer leftover cookie to an airtight container and store in the fridge for up to 5 days.
• Freezer - Transfer the cooled cookie to a freezer-safe sealable bag and store it in the freezer for up to 3 months. Defrost in the fridge before serving.

This glossy and sweet orange glaze can be whisked together in less than a minute and adds a beautiful citrus note to whatever you drizzle it over. Add glaze to oat flour scones, gluten free molasses cookies, oat flour sugar cookies, or turn a gluten free lemon loaf into an orange loaf!

I detail how to make this quick and easy recipe below, and share tips on how to adjust consistency, etc. See my lemon glaze recipe for a similar vibe!

This is Such a Bright, Fresh Glaze!

I love simple little recipes that are so much more than the sum of their parts! Who would have thought that a basic mix of fresh juice and sifted powdered sugar would combine to make such a versatile glaze? I know you'll love:

• Simple ingredients. That's right - all you need are powdered sugar and a few tablespoons of orange juice!
• Easy to adapt. Getting the proportions right for simple recipes like glazes is imperative! Once you master this formula, you can use it with other flavors and citrus juices. Experiment!
• Adds lovely orange flavor to anything. Dress up a classic gluten free pound cake with orange glaze, or drizzle it over a gluten free rhubarb cake. You can't go wrong!

Ingredients Needed

Just 2 ingredients go into this little glaze. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Powdered sugar
• Orange juice - I prefer the juice of a fresh orange here, though you can use purchased orange juice if that's all you have.

Variations to Consider

• Lime - I love using this method for an easy lime glaze. Just swap an equal amount of fresh lime juice for the lemon juice.
• Tangerine/tangelo/clementine/etc - Any variety of orange works here!
• Add zest - For even more flavor, zest the orange using a fine grater or zester into the glaze.
• Vanilla - Add ¼ teaspoon of pure vanilla extract to the glaze.
• Honey - Swap 1 tablespoon of the orange juice for honey to make a honey-lemon glaze.

Tips & Recipe Notes

• Consistency matters. You can add more powdered sugar to make a thick, frosting-like glaze or add more juice for more of a drizzly icing. Make sure to have extra sugar and juice on hand so you can adjust as needed.
• Add to cooled items only. The quickest way to make a glaze disappear is to add it to warm baked goods! Make sure to thoroughly cool cakes, cookies, muffins, etc., before adding the glaze so that it shows up prettily on top.
• Sift the sugar. ALWAYS sift powdered sugar before whisking it into glazes or mixing it into frostings. This will eliminate any lumps and instead create a gorgeously smooth glaze.
• Double up. Easily double or even triple the quantities in the recipe card to make more glaze.

How to Use Orange Glaze

• Cake - Drape orange glaze over a gluten free orange loaf cake (above), a gluten free gingbread snacking cake, a gluten free busy day cake, or a gluten free vanilla buttermilk cake.
• Muffins - Gluten free gingerbread muffins love an orange glaze, as do gf blueberry muffins, oat flour blueberry muffins, or gluten free rhubarb muffins.
• Scones - Try this glaze on gluten free blueberry scones or gluten free cherry scones.
• Cookies - Dress up gluten free shortbread or oat flour shortbread with this delightful glaze!

Proper Storage

Place the glaze in an airtight container such as a glass jar with a tight-fitting lid and store it in the fridge for up to 1 week.

Quick breads are my go-to during busy seasons, and making good use of seasonal fruit is just the absolute best. My banana raspberry bread, gluten free blueberry loaf cake, gluten free cherry loaf cake recipes are prime examples of my use what's growing now philosophy. So it was only natural to develop a recipe for peach quick bread!

Fresh peaches are the star here, and if you can get your hands on some just-picked beauties, you will not be disappointed. I experimented with adding a brown sugar-oat crumble on top, tried a version just with cinnamon, played around with the flour ratios, and finally landed on keeping things simple and easy, and spiked with a mix of warming ginger and cinnamon.

And this loaf is just so lovely. It's a homier version of my gluten free peach cake, the kind of bake you'll want to keep on the counter and sneak a slice in between weeding the garden and taking the kids to the river to swim. Or, pack it up and take it along on a picnic!

The Taste of Summer in A Slice

I wholeheartedly embrace fruit during peak season, and I encourage you to do the same! This pretty loaf showcases stone fruit perfectly. It's also:

• Easy. A one-bowl recipe with simple ingredients, this is a quintessential summer bake for days when you want something sweet without a lot - or any - fuss.
• So flavorful. Brown sugar adds a layer of caramelly sweetness that wonderfully complements the naturally sweet peaches, and a touch of vanilla and spices ties it all together.
• Dress it up or down. While this is at its core a humble quick bread, you can turn it into a dessert with a scoop of vanilla ice cream and a drizzle of salted caramel sauce. But it's also so good with your morning cup of coffee!
• Such a nice way to use your backyard peaches. When a gluten free peach pie feels like too much effort, and you want a bit of a change from a peach crisp, make a peach quick bread with your homegrown fruit!

Ingredients Needed

Check out what you need for this easy sweet bread below. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Brown sugar - You can use light or dark brown sugar.
• Greek yogurt - I prefer plain Greek yogurt so it doesn't alter the bread's taste. Any variety - non-fat, low-fat, or whole-fat yogurt - is fine.
• Eggs - Use large or medium eggs.
• Vanilla - I like pure vanilla extract or vanilla bean taste.
• Oat flour - Learn how to make oat flour at home from whole oats, or buy a package (certified gluten-free if necessary) at the store. Swap brown rice flour if you don't eat oats.
• Almond flour - If you can't eat almonds, substitute another nut flour or use more oat flour. I prefer fine-ground almond flour, but almond meal will also work if needed.
• Baking powder
• Spices - A mix of ground cinnamon and ginger.
• Salt - Fine sea salt or table salt.
• Oil - Any neutral oil or melted coconut oil works great.
• Peaches - No need to peel them first, but you can if you want.

Can I Use Frozen Peaches?

Yes, you can certainly use frozen peaches if needed! If you do this, let them sit on the counter to thaw a bit before chopping them up, and drain away any excess moisture. However, may I argue in favor of fresh peaches? To me, they perfectly capture the taste of summer and infuse this bread with so much flavor.

Tips & Recipe Notes

• Fresh but not overly soft peaches. You don't want the peaches to completely disappear into the batter, so skip the super soft peaches (these are great for draping over a bowl of Greek yogurt and drizzling with honey, eaten over the kitchen sink, or cooked into peach butter). Still, you do want to use peaches that are ripe. So choose peaches that are just slightly soft when pressed.
• To peel or not to peel. I'll confess that a lot of the time, I don't peel my peaches before adding them to the batter. For one thing, it's a hassle. And for another, I doubt anyone can tell if the peel is left on! Just give the peaches a good wash before prepping them if you leave on their skins.
• Cut the peaches into small pieces. This means bite-size, or approximately (about ½-inch pieces). This will help the peaches to meld into the batter.
• No need to toss peaches with flour. Some recipes recommend tossing fruit with flour first before folding it into a batter. I don't find that this makes much of a difference here, so I skip this step.
• It may take a bit longer to bake. Note that the 55 minutes of baking time may go a tad longer because of the moisture content in the peaches. Just keep checking every 5 minutes or so after 55 minutes until done.
• Cool completely. I advise this with every gluten-free bake, and especially here because the peaches can make the warm loaf even more delicate. Make sure to let the bread cool completely before slicing so that it doesn't fall apart.

Proper Storage

• Counter - In an airtight bag or container, or on a plate covered with foil, store the bread on the counter for up to 3 days (note: if it's hot, keep it in the fridge after the first day).
• Fridge - Help the bread last longer by storing it for up to 5 days in the fridge.
• Freezer - Place the loaf in a freezer-safe bag, or wrap individual slices in plastic wrap and place them in a freezer-safe bag, and store in the freezer for up to 2 months. Thaw completely in the fridge before serving.

This sumptuous chocolate cake contains a hidden secret - extra protein! Almost twice as many grams per slice as a traditional chocolate cake, thanks to delicious ingredients like Greek yogurt, whole grain flour, nuts, and nutrient-dense eggs. Best of all? It doesn't feel like a deprivation; quite the opposite, in fact.

When I'm craving a bit of chocolate cake - and let's be honest, I will always want a piece of chocolate cake - I often turn to this higher protein chocolate cake recipe. It doesn't have any weird or expensive ingredients (protein powder, I'm looking at you), and relies on whole foods components to create a fork-tender, utterly beautiful chocolate cake.

You can serve this as a layer cake with your choice of frosting (a Greek yogurt-based frosting can add a gram or two more of protein per slice!), a single layer cake, or bake it as cupcakes. I love that I can slip in a bit of extra protein without anyone (ahem, my kids) noticing. We're so focused on the reality of chocolate cake that the protein is just a (welcome) bonus.

Why This Cake is So Good

• Simple, wholesome ingredients. No protein powder here! Just easily accessible ingredients you can grab at any grocery store. Layered together, they build a higher-protein, super delicious cake.
• Made in one bowl. I love a one-bowl cake (check my post on a gluten-free one-bowl chocolate cake for a similar take), and how could you not? I can make this batter in 5 minutes or less.
• That chocolate + coffee vibe. I love adding coffee to chocolate recipes. Coffee deepens the chocolate flavor without adding a coffee flavor (although I wouldn't mind a coffee flavor :) ) so it's a win-win.
• Good for you. I mean, yes, there is sugar in this recipe. But there is also a good amount of protein from natural sources - including eggs, yogurt, nuts, and whole grains - which makes this cake feel less like an indulgence than a necessity!

Ingredients Needed

Here's what you need for this naturally higher-protein cake. Make sure to check the recipe card for the full ingredient amounts and detailed instructions.

• Whole wheat flour - Using a whole grain flour immediately bumps up the protein content of whatever you add it to. In this case, I use whole wheat pastry flour, which is ground finer, or oat flour, which is a gluten-free whole grain flour.
• Almond flour - A bit of nut flour, in this recipe almond flour, although you can substitute another nut flour, adds extra protein to the cake.
• Brown sugar - You can use light or dark brown sugar
• Granulated sugar
• Cocoa powder - Use unsweetened cocoa powder so it doesn't overpower the cake with sweetness
• Leavening agents - Baking soda and baking powder combine to help the cake rise
• Salt - I always use fine sea salt in my recipes!
• Olive oil - Use extra virgin olive oil, or substitute melted coconut oil
• Eggs - Use large eggs
• Greek yogurt - Greek yogurt is a protein powerhouse ingredient with up to 20 grams of protein per cup depending on the brand.
• Whole milk - A little milk balances the yogurt in the cake.
• Vanilla extract - Use pure vanilla extract for the best depth of flavor
• Coffee - Save a cup of coffee from your morning brew, or make fresh hot coffee to use. Swap hot water if you don't drink coffee.

Tips & Recipe Notes

• Rest the batter. Let the batter rest for a bit before baking. Did you know that whole wheat flour, similar to gluten-free flour, also needs to rest before baking to hydrate? You'll find that a 20-minute rest in the pan will result in a smoother, fluffier crumb.
• Use hot water for coffee. If you don't drink coffee, you can use hot water instead.
• Make ahead. You can bake this cake up to 24 hours in advance of when you wish to serve it. Store the cake, unfrosted or frosted, covered with foil or in an airtight container in the fridge, then frost when ready.
• Make it refined sugar-free. Swap coconut sugar for the brown sugar and granulated sugar.
• Make it egg-free. I haven't tried making this as a vegan or egg-free chocolate cake, but you could experiment with using a flax egg substitute in place of the eggs. A bonus is that flaxmeal will add even more protein to the cake.

How to Store

• Fridge - To store, cover the cake tightly with foil, or place it in an airtight container, and keep it in the fridge for up to 5 days.
• Freezer - Freeze the whole cake or slices of cake by wrapping them in a layer of plastic wrap, then foil, and storing them in the freezer for up to 3 months. You can also tightly wrap unfrosted cake layers in plastic wrap and foil and store them in the freezer for up to 3 months. Let the cake thaw in the fridge before serving.

Fruit crisps are family-favorite desserts, and my girls wait in anticipation 'til summer for the apples on our tree to reach their zenith, the blackberries on our road to achieve peak sweetness, and our neighbors' peaches to (see my gluten free apple crisp, gluten free blackberry crisp, and gluten free peach crisp recipes to make the most of summer's bounty!).

I feel like there are endless iterations of fruit crisp - my any fruit crisp post captures this philosophy well! - and I'm always looking for more ways to experiment. Apples and rhubarb are a natural pairing, with the inherent sweetness of the apples balancing the tartness of the rhubarb (my gluten free apple and rhubarb cake also carries out this combination perfectly).

This is a simple recipe, nothing fussy, no fancy ingredients, just whole grain flour, oats, rhubarb, apples, butter, sugar, and a touch of ginger. That minimalism allows the flavors of the filling to shine through; you'll actually be able to taste the rhubarb+apples without them being oversugared or overshadowed by too much spice. Make sure to serve this warm with vanilla ice cream for a true summer treat

Lots to Love

• A forgiving recipe. You can swap ingredients in and out here, depending on your tastes and dietary needs, and it will always taste delicious.
• Rustic and always welcome. Crisps and crumbles are so homey and humble - my kind of bake! You won't need much time or effort to pull this off and everyone always seems super happy to see a crisp as the dessert offering.
• Celebrates summer. I love easy fruit desserts in summer; even when it's hot outside, they justify turning on the oven! Happily, they don't take overlong to bake and are such a seasonal favorite, no matter what fruit you use.

Ingredients Needed

Here's everything that goes into this rhubarb apple crisp. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Oats - For all crisp toppings, I use "old-fashioned" rolled oats to give texture and chew to the crisp.
• Flour - For a gluten-free crisp, use oat flour or brown rice flour. If you don't need to keep gluten-free, try a whole grain flour like whole wheat pastry flour or spelt flour, or use all-purpose flour.
• Granulated sugar - Needed both for the topping and the filling. Sometimes I like to use brown sugar in the topping rather than granulated sugar.
• Baking powder
• Ginger - I use ground ginger; grated fresh ginger would add even more flavor.
• Butter - Unsalted butter is best. For a dairy-free option, swap non-dairy butter or melted coconut oil.
• Rhubarb - Choose firm, unblemished stalks of rhubarb. Ripe rhubarb can be green, pink, or red.
• Apples - I use whatever I have handy. Gravensteins are lovely when they ripen on our tree, and some may prefer Granny Smith apples for a tarter bite. Your choice.
• Salt - Fine sea salt or table salt.

Crisp or Crumble?

When I developed this recipe, I originally meant to make an apple rhubarb crumble, but I just ... can't ... skip those toasty oats in the topping! Thus I pivoted and made it into an apple rhubarb crisp.

What's the difference? Well, both a crisp and a crumble have a layer of fruit topped by a buttery crust. However, a crisp most often incorporates oats (and/or nuts) into the topping, while a crumble is a combination of flour and butter - and no oats. Both are delicious, but I'll admit I'm partial to crisps!

Tips & Recipe Notes

• Cut the filling ingredients uniformly. While rhubarb and apples are obviously different produce items, to help the filling cook at the same rate, try to cut them about the same size. I like 1-inch pieces, but feel free to go larger or smaller as you prefer. Just try to keep them around the same size!
• Chill the topping. I always place my bowl of topping in the fridge to chill while I make the filling. This lets the butter firm up slightly, making for a crisper topping later. And it performs double duty by allowing the flour to hydrate, which also makes for a better finished result.
• Rest after baking. Let the crisp sit for at least 15 minutes so that the filling sets up a bit. Or just leave it at room temperature until ready to serve.
• Enjoy at any temperature. Crisp tastes amazing warm, at room temperature, or even straight out of the fridge!
• Oat and oat flour substitute - Substitute almond flour and almonds for the oat flour and oats. Feel free to use all-purpose flour if you prefer.
• To serve: Vanilla ice cream is my favorite finish to crisp, and whipped cream or a drizzle of salted caramel sauce is also lovely. Or enjoy crisp at breakfast with a big spoonful of regular or Greek yogurt.

To Store and Reheat

• Counter - Cover the crisp with a piece of foil and store it on the counter for up to 2 days.
• Fridge - Place the leftover cooled crisp in an airtight container or leave it in the baking pan, cover it tightly, and store it in the fridge for up to 5 days. 
• Freezer - Freeze the whole crisp by wrapping the baked and cooled crisp in a layer of plastic and a layer of foil, then store it in the freezer for up to one month. You can reheat the crisp directly from the freezer: Remove the plastic and foil, and place it in a preheated 350˚F oven and heat until it's hot all the way through.
• To Reheat - Enjoy your crisp cold, or warm it in a preheated 350˚F oven until the topping is crisp and the filling is bubbly. Or heat portions in the microwave in 30-second increments until warm.

Note: these cookies are not just any chocolate chip cookies (although I do LOVE my oat flour chocolate chip cookies recipe) - no, these are maple chocolate chip cookies. I.e., made with my favorite sweetener of all time, maple syrup.

While I don't use all maple syrup here, there's enough to lend the cookies a hint of maple and an extra softness I love. At the same time, you won't get an overwhelming maple taste if that's not your thing. I love that the cookies are a perfect mix of slightly soft and slightly chewy - my absolute favorite chocolate chip cookie texture.

This is a whole-grain recipe, so you can use a whole wheat flour like whole wheat flour, whole wheat pastry flour, or spelt flour, or a whole grain gluten-free flour like oat flour or brown rice flour to form the base of the dough. I add an egg + an egg yolk here and a blend of brown sugar and maple syrup to sweeten the cookies, and both contribute to the stand-out quality of this recipe.

Check out my gluten free chocolate chip cookies, whole wheat chocolate chip cookies, or lower sugar chocolate chip cookies for more chocolate chip cookie variations.

Why These Maple Chocolate Cookies are so Good

• Texture. A blend of chewy and soft, these cookies are chocolate chip cookies in the best sense of the word.
• Flavor. You'll love the hint of maple flavor that makes these cookies especially nice in fall, when we want all the maple syrup things. However, this is a year-round cookie recipe, and I make it often in summer, too.
• The whole grains. We should all get more whole grains, am I right? Here, whole-grain flour (you choose the type) lends a subtle, natural sweetness in addition to the extra fiber.
• Great to make ahead. The dough benefits from hanging out in the fridge, so you can put it together up to 3 days ahead of when you plan to bake.

Ingredients Needed

Here's a look at what goes into maple syrup chocolate chip cookies. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Butter - I use unsalted butter brought to soft-ish room temperature. Feel free to use salted butter for a bit of a saltier flavor (also yum).
• Brown sugar - Either dark or light brown sugar is fine
• Maple syrup - Use real maple syrup here rather than flavored syrup. Any variety works great.
• Egg and egg yolk - From large or medium eggs.
• Vanilla extract - Use pure vanilla extract or vanilla bean paste.
• Flour - Any type of flour here, though I prefer a whole grain flour like whole wheat pastry flour or oat flour. However, all-purpose flour is just fine.
• Baking soda
• Salt - Fine sea salt or table salt.
• Chocolate chips - I prefer semisweet chocolate chips or a dark chocolate chopped bar.

Variation Ideas/Add-Ins

• Nuts - Add ½ cup of chopped walnuts or pecans for crunch.
• Flaky salt - Finish each cookie with a bit of flaky salt! Scatter over the tops of the cookies when they come out of the oven.
• Pan-banging - These cookies are a bit puffier than some, but I often use the "pan banging" method, where I slam the cookie sheet down a couple of times near the end of baking time, and then again when I remove them from the oven to flatten them out a bit. I prefer this, but it's not necessary.
• Other chocolate - Feel free to play around with the type of chocolate (milk chocolate will make them richer; a chopped dark chocolate bar is also nice).
  

Tips & Recipe Notes

• Try using more maple syrup. You can add more maple syrup as your tastes and budget allow. Try doing ½ cup of maple syrup and ⅔ cup of brown sugar, or ¾ cup of maple syrup and ¾ cup of brown sugar.
• Use room temperature ingredients. Bring the butter and eggs to room temperature for a bit before you add them to the dough. Or, warm the butter in the microwave for 10 seconds. This means it will blend so much better into the dough.
• Make a double batch. To save some dough for later, double the ingredient amounts and freeze half of the dough. Thaw the dough in the fridge, then bake it according to the recipe directions.
• Bake as bars: To make these into chocolate chip cookie bars similar to my super deliciously buttery gluten-free chocolate chip bars, press the dough into a buttered and parchment-lined 9x13 pan and bake for 30-35 minutes.
• Make dairy-free: Use non-dairy butter in place of the butter.

Proper Storage

Here's how to store the cookies and the unbaked dough if needed:

Cookies

• Counter - Cookies will keep in an air-tight container at room temperature for 5 days.
• Fridge - Store the cookies in an airtight container in the fridge for up to 7 days.
• Freezer - Place cookies in an airtight, freezer-safe container or sealable bag in the freezer for up to 3 months. Thaw the cookies in the fridge before serving.

Dough

• Fridge - Store the cookie dough in an airtight container in the fridge for up to 5 days.
• Freezer - Place the cookie dough in a freezer-safe container or sealable, freezer-safe bag and store it in the freezer for up to 3 months. Defrost the dough in the fridge before baking it.
• As cookies - You can form the cookies, place them on a cookie sheet, place them in the freezer for about 20 minutes until hard, then transfer the formed cookies to an airtight freezer-safe container to make it easier on yourself when you're ready to bake them.

Kick up your rhubarb jam recipe a notch by pairing tart rhubarb with pretty raspberries to make a pot of jam you will love spreading on slices of toasted gluten free no knead bread or gluten free cream biscuits.

This vibrantly colored jam is a cousin to rhubarb & strawberry jam, but a worthy contender for the jam pot in its own right. You'll definitely taste the buttery rhubarb here, and it's balanced by juicy fresh raspberries to create a unique jam I love equally as a filling for gluten free butter cake layers as I do with a homey batch of gluten free honey cornbread muffins.

See my jam-making tips below, as well as notes on how to store this beautiful jam.

A Case For Homemade Jam

Sure, it's easy to grab a jar of jam at the store - and I admit to doing this when I'm out of homemade jam - but it truly isn't that difficult to make it yourself. I'll always advocate for taking a few extra steps, and here's why:

• It's a great way to use seasonal produce. Pick your own berries, either at home or at a u-pick, buy flats from the farmer's market, or just stock up when berries are on sale at your local grocery store. Preserving this year's bounty for the seasons ahead feels like the biggest gift to your future self.
• You can create interesting combos. Not only is it super rare to see rhubarb jam with jam at a store, but I've also never, ever seen rhubarb raspberry jam - and that is a shame! When I make it myself, though - no worries. I can create any delicious combos I want.
• Your house will smell delicious. Yes ... I admit that I love making homemade jam also because it makes my house fill up with the sweet, fruity smell that means summer and late fall.

Ingredients Needed

Check out what goes into this jam below. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Raspberries - Fresh or frozen berries are fine, but I recommend fresh fruit that's in season for the best-tasting results.
• Rhubarb - Choose rhubarb that is firm and with no brown or limp spots. Rhubarb can be green when it's ripe; for a pinker jam, use pink or red rhubarb
• Lemon juice
• Granulated sugar - See my notes below on adjusting the sugar if needed.
• Water

How to Preserve Jam

If you've made a lot of jam and wish to keep it for year-round spreading on toast, I recommend going the preserving route. It's not hard to can your jam, and you don't need any extra equipment. See the USDA's excellent home canning guide or the National Center for Home Food Preservation at the University of Georgia for guidance.

Here's a simple method: Sterilize jam jars and lids in boiling water for at least 5 minutes. Use a jelly funnel and soup ladle to pack cooked jam into the hot jars, filling each to within ¼ inch of the top. Run a knife or thin spatula around the insides of the jars to remove any air bubbles, then wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Submerge again in a pot of boiling water for 15 minutes, then remove and cool completely.

On the other hand, if you think that you'll eat your jam within a few weeks, skip the longer canning process and keep it in the fridge until it's gone, or make freezer jam to store in the freezer.

How to Enjoy Raspberry Rhubarb Jam

• With cake: Finish a gluten free busy day cake with a layer of jam or dollop spoonfuls atop slices of gluten free coconut loaf cake. It's also a lovely addition to a gluten free rhubarb cream cake or a rhubarb cake recipe with whipped cream.
• Scones: I love jam and whipped cream with oat flour scones, or, why not, a batch of gluten free rhubarb scones.
• On bread: Try jam with slices of easy Dutch oven bread or leftover porridge bread, with lots of butter.

Proper Storage

• Preserve it - If you wish to can your jam, use the guides referenced above.
• Fridge - Otherwise, you can transfer the jam to glass jars with tight-fitting lids, cool to room temperature, and store it in the fridge for up to 3 weeks.
• Freezer - Transfer the jam to freezer-safe containers, cool completely, and store in the freezer for up to 3 months. Thaw the jam in the fridge before serving.

Rhubarb, my favorite seasonal produce item, shines in a gluten free rhubarb cake, of course, but it also yearns to be paired with fruit. We all love a gluten free strawberry rhubarb cake - strawberries and rhubarb just seem meant for one another. Have you made strawberry rhubarb jam yet this year? - but have you ever considered apples and rhubarb?

Yes! This is another natural pairing, with sweet apples offsetting rhubarb's inherent tartness. In this rustic little cake, chunks of apples meld with chopped rhubarb to make a just-sweet-enough gluten-free cake that's perfectly at home on the afternoon tea table as it is served with ice cream for dessert. I love dusting a bit of powdered sugar over the top to make it feel even more special.

Ingredients Needed

Check out everything that goes into this cake below. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Oat flour - Learn how to make oat flour in this post, or buy a package at the store, certified gluten-free if needed. Use brown rice flour or sorghum flour if you don't eat oats.
• Almond flour - I like fine-ground almond flour. If you keep nut-free, substitute oat flour, teff flour, or all-purpose gluten-free baking flour.
• Baking powder
• Salt - Fine sea salt or table salt.
• Ginger - I used ground ginger for a little warmth; ground cinnamon or ground cardamom is also nice.
• Butter - I prefer unsalted butter.
• Granulated sugar
• Eggs - Use large eggs.
• Vanilla - Use pure vanilla extract or vanilla bean paste.
• Yogurt - I like whole-fat plain yogurt here. Other options include low-fat yogurt or Greek yogurt.
• Rhubarb - You can use either fresh or frozen rhubarb, chopped into ½-inch pieces.
• Apple - Any variety you like! I used a Pink Lady because we always have those in the fridge.

Tips & Recipe Notes

• Rest the batter. Make sure to let the batter rest for 15-20 minutes once assembled. This will help to hydrate the oat flour and make the cake super soft.
• Add another fruit. Try adding another seasonal fruit to the mix, such as ½ cup of raspberries or blueberries.
• Use a gluten-free flour. Instead of the oat and almond flour combination, substitute your favorite gluten-free 1:1 flour or use my homemade gluten free flour blend. Use a total of 270 grams of flour.
• Dairy-free: Swap the butter for non-dairy butter and the yogurt for non-dairy yogurt.
• What size pan? I like to use a 9-inch springform pan to bake this cake because it's a bit of a taller cake, but you can also use a 9x13-inch pan for a thinner cake.
• To finish: Powdered sugar is my favorite and easiest way to serve this cake. Just sift a bit over the top after it's cooled. You could also add a lemon glaze. I like slices plain, or served with whipped cream or a scoop of ice cream.

Proper Storage

• Counter - Cover the cake with foil or transfer it to an airtight container and store on the counter for up to 2 days.
• Fridge - Place the covered cake in the fridge and store it for up to 5 days.
• Freezer - Wrap the cake or slices of cake in plastic, place in a freezer-safe bag, and freeze for up to 2 months. Thaw in the fridge before serving. Note that the texture of the cake may change slightly (to be softer), but it will still taste delicious.

Gluten-free blueberry recipes are kind of my thing - my oat flour blueberry muffins are a perpetual fan favorite - and this gluten free lemon blueberry bread is such a winner. It takes inspiration from my gluten free blueberry yogurt cake to make a sliceable loaf cake (à la my gluten free yogurt lemon cake) that features juicy pops of berries in every bite. And the thick lemon glaze to finish literally takes it over the top.

I truly cannot resist this cake at breakfast, on the brunch table (go all in on blueberries and make a basket of gluten free lemon blueberry muffins and a gluten free blueberry coffee cake, too), or even as dessert with a little whipped cream alongside each slice.

What You'll Love

• It's made in one bowl. Start by rubbing lemon zest into sugar to create a super lemony base to the batter, then just whisk and stir in the rest of the ingredients. Easy, easy, easy!
• So flavorful. Because of that first step, there's a gorgeous hint of lemon perfuming the whole loaf. Add blueberries for juicy, summery flavor, and bring it all together by spreading a sweet-tart lemon glaze over the top of the loaf.
• Simple and sumptuous. These ingredients are not complicated, yet they come together so nicely to create a sturdy yet tender quick bread that's always in season.

Ingredients Needed

Here's what you need for gluten free lemon blueberry bread. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Yogurt - For the best results, use plain full-fat yogurt or vanilla yogurt.
• Granulated sugar
• Eggs - Large eggs at room temperature work best.
• Oat flour - Learn how to make oat flour at home, or pick up a package at the store (certified gluten-free if needed). If you don't eat oats, brown or white rice flour makes a fine substitute.
• Almond flour - I love the extra protein and moisture fine-ground almond flour adds to this bread. If you don't eat almonds, try another nut flour or substitute oat flour.
• Baking powder
• Salt - Fine sea salt or table salt.
• Oil - I like coconut oil, but you can use vegetable oil or another neutral oil of your choice, such as avocado oil.
• Blueberries - Feel free to use either fresh or frozen blueberries - no need to defrost the blueberries first.
• Glaze - Lemon juice and (sifted) powdered sugar

Tips & Recipe Notes

• What type of yogurt? I use either whole-fat plain yogurt or plain Greek yogurt. You could also use low-fat yogurt, but I would not use non-fat because you'll lose the richness from the higher-fat yogurt.
• Another oil. You can use your choice of oil in this cake. I use melted coconut oil or vegetable oil interchangeably, depending on what I have on hand. But you can use any neutral oil you like.
• Add vanilla extract. Add 1 teaspoon of pure vanilla extract to the batter for extra depth of flavor.
• Skip the glaze. If you want to streamline this recipe even more, omit the glaze, but make sure to add the citrus zest to the batter as detailed in the tip above. You can use the zest of 1 or 2 lemons, depending on how strong you want the flavor.
• Make it a cake. I love baking this cake as a pretty layer cake! Double the recipe and bake it in two 2 9-inch cake rounds. You can fill and frost the cake with a simple, lightly sweetened whipped cream, or do a cream cheese or vanilla buttercream frosting.
• Try another fruit. Use this base and add raspberries, chopped strawberries, or even pitted cherries in season!

Proper Storage

• Counter - Cover the loaf or transfer it to an airtight container or sealable bag and store it on the counter for up to 3 days.
• Fridge - Place the loaf in a sealable bag or container, or wrap it in foil and place it in the fridge for up to 5 days.
• Freezer - Cut slices and wrap them in plastic wrap, then place them in a freezer-safe bag, or wrap the whole loaf in plastic wrap, then foil, and freeze it for up to 3 months. Thaw overnight in the fridge before eating.