The Bojon Gourmet

Never not craving banana bread, especially this buckwheat version made extra-cozy with cinnamon, brown sugar, and honey butter.

Happy Pi(e) day, friends!

Meyer lemons are in season here in Northern California and the sunny scent of their zest always make me crave this lemon buttermilk pie. The custard filling is thick, creamy, and tangy from lemon juice and buttermilk.

It’s baked into my go-to gluten-free pie crust which is full of flavor thanks to sweet rice, oat, and millet flours. The rich custard filling against flaky crust reminds me of a croissant slathered with lemon pastry cream – so good.

This pie is especially lovely with Meyer lemons, but regular (Eureka) lemons work well too. Or go with a combination of lemon and tangerine for creamsicle vibes.

🍋Comment “recipe please” and I’ll DM it to you.

Bojon appétit, my sweets!

https://bojongourmet.com/meyer-lemon-buttermilk-pie/

Gluten-based red velvet cakes *wish* they could be as tender, and pillowy as this gluten-free version!

Instead of icky food coloring, it gets its burgundy hue and moist crumb from pureed beets in the cake, while beet powder tints the ombré cream cheese frosting pretty shades of pink.

A blend of gluten-free flours (teff, oat, and sweet rice) create a plush, moist crumb you’ll never know is gluten-free. This cake is moist, chocolatey, tangy, and oh so addictive. And it better be – I tested the recipe 10 times to get it just right.

Comment “recipe please” and I’ll DM it to you. Bojon appétit my loves!



https://bojongourmet.com/gluten-free-red-velvet-cake-natural/