Dark brown sugar and real vanilla bean heighten the complex flavors of dark chocolate in this decadent beverage mix.
The dough is used for a buttery crust, and a crumb topping.
These vegan popsicles swirl layers of lime-spiked coconut milk with blackberry purée.
Here, almond creamer creates rich results without dairy.
Pretzels, breakfast cereals, and nuts are lightly seasoned and toasted in the oven for a guilt-free snack that both kids and adults love.
Coconut milk stands in for heavy cream in these easy homemade chocolates.
Deep-red cherries bubbling under a sweet, fragrant, pistachio-flecked topping make individual crisps especially festive. Serve warm topped with ice cream, whipped cream, or Greek yogurt and a sprinkle of chopped pistachios.
Liddon recommends weighing the dry ingredients when baking gluten-free, so we’ve included those weights as well as volumes.
Something special for a weekend breakfast.
Sweet melon sorbet, accented with mint and ginger, melts in your mouth and cleanses the palate to finish a meal. The alcohol helps keep the sorbet smooth. Serve with chilled melon balls or a mixed fruit salad. If you’re using a 1-quart ice cream maker, churn the sorbet in two batches.
Chia seeds combined with non-dairy milk make a great egg substitute in these naturally sweetened vegan muffins—they also add a delicate crunch that’s reminiscent of poppy seeds. Frozen or canned fruit quarters will also work in this recipe in place of the fresh stone fruit.