The recipes I post on here are all either developed by me or will link directly to their source. You are more than welcome to share mine, but please keep the original formatting of the document and attribute the recipe to this website. If you right click the images you can save them for your personal use.
If you would like to receive an email when I post new recipes, you can sign up for my Recipe newsletter here (typically one or two a month).
Everything I post is gluten-free, and many are dairy-free, egg-free, and low-fodmap. Essentially, I develop recipes I can eat (which means they are very gut-friendly). Recipes marked dairy-free may use ghee (casein and lactose free), but usually coconut oil could be used in its place. I use a lot of nuts and seeds, but if anything is nut-free it is marked as such.
I don't believe in writing recipes so complicated you have to re-read them ten times while you're cooking, so many measurements will be less exact than you may be used to, but try to just go with it. This is about making food, and there should be room for your personal touch! Baking recipes are more precise, as necessary.
gluten free (GF)
dairy free (DF)
egg free (EF)
nut free (NF)
low fodmap (LF)
Chocolate Buttercream Frosting (GF, EF, NF, LF)
To make this lower in lactose, use almond milk instead of cow's milk (many people who avoid dairy in general can tolerate butter).
Coconut Mint Ice Cream with Chocolate Shell (GF, DF, EF, NF)
I use arrowroot rather than corn starch in the ice cream, and maple or simple syrup in place of agave in the chocolate shell topping.