This toasty cake makes a great treat for Easter brunch. The batter of buckwheat flour, sour cream, and walnuts make it rich, and the surprising addition of vinegar in the glaze provides a pleasantly tart contrast on your tongue.
Happy Valentine’s Day! We love you all so much that we decided it was time to develop the Wild Apple brownie recipe. These brownies are of the fudgy variety and they’re deep, rich, and delicious--just like love! If you’re feeling experimental, try our new favorite trick: whisk a tablespoon of gluten-free red miso paste in with the eggs for a deep malted flavor.
Sage meringue wisdom: a dry day is a good day for meringues of all sorts. These are best made the day of serving. If it’s damp where you are, make the meringue 2 to 3 hours beforehand. While its classic French cousin is crisp, pavlova contains cornstarch and is baked a little less, giving it a soft, marshmallow-y center.
Is this pumpkin pie? Nope! It’s a tart. We love the ratio of filling to crust on this one. The crust is like a cookie: crunchy, hazelnutty, and topped with chocolate. Not too sweet and not too rich, we crown it all with a thin layer of creamy pumpkin filling, delicately spiced with cinnamon and ginger. It’s our holiday staple and we have a sneaking suspicion it will become yours as well!
This cake is the essence of fall. Cornmeal lends a lovely, crunchy texture to this sweet-tart little delicacy, while a hit of lemon zest sends its flavors straight over the top. We've also used rosemary as an unexpected, savory counterpoint. We’ll serve this for Sunday brunch or an afternoon coffee, though it’s also lovely after dinner with a dessert wine like Vin Santo.
We’ve been going together for about a year now, dear reader, and we think it’s serious! Thanks so much for being there and allowing us to share our passion for seasonal gluten-free food with you. In honor of our first year, we’ve hand picked our favorite fall recipes. Maybe you missed them last year or have recently joined us. Either way, these are tried and true Wild Apple fall classics that will keep you cozy and warm.
Liza’s grandmother used to order this dessert whenever the two would go out to a “fancy” brunch. The Peach Melba was invented by famed chef Escoffier in honor of Nellie Melba, the singer for whom Melba Toast is also named after. Traditionally it is served with ice cream, but we’ve lightened it ever so slightly by using whipped cream. Tart raspberry sauce with juicy peaches and grilled caramel mix beautifully with the crunch of toasted almonds. It’s a delightfully messy affair, so bring extra napkins to the table!
This has been a very special year for apricots in the Northeast. They’re so good, they’re actually transporting. We feel like we’re in Italy or France on a long summer vacation! Thank you, stone fruit gods. For the years when we’re not so lucky, Wild Apple has a foolproof way of packing plenty of apricot punch in our galette. Using fresh apricots along with the concentrated flavors of dried ones gives a lip smacking, tart, full flavor to our dessert. Almond cream adds a smooth richness and amaranth in the crust creates a crunch we can stop craving.
If you’ve gone berry picking, this cake is a great use of the proceeds! It's a simple one to throw together and the results are so satisfying, it may become your go-to summer sweet recipe. We love the combination of red currants and blueberries (about half and half), but any mix of berries works well. The fruit piled high on top of the cake is just stunning. We like to make this dessert for friends on a Saturday night and serve the rest with coffee (if there’s any left!) on Sunday morning.
Almond and cherry trees are related by genus and we’d argue that cherries and the hot sun are kissing cousins. The juicy flavor of the sorbet nestled in the center of each slice will cut through the summer heat. The almond layer is crunchy and the hard shell of chocolate is meant to shatter just as your spoon makes contact.
Bundt cakes are really easy to put together and automatically pretty given the elaborate shape of the cake pan, making them great for brunch or a party. Our take on the classic sour cream coffee cake bundt includes a spring addition: a bracing little hit of tart rhubarb that cuts through the richness.
Dreamy clouds of sweet meringue combine with the bracing flavor of grapefruit in this ethereal dessert. Pavlova was named after a Russian ballerina. We imagine the loft of a fluffy tutu was the inspiration behind the original dessert. Pavlova is practically the national dish of Australia and New Zealand, where it’s often made with passionfruit or berries. Here, we embrace seasonal winter citrus, playing with super tart flavors of cocoa nibs and whipped Mexican sour cream.
We love to curl up with a book and a blanket while the house fills with the complex aroma of these delicious cookies. The spice mixture is roughly based on a German cookie called Lebkuchen, and pairs nicely with the delicate orange glaze we've used here. The next time winter weather comes, put a batch of these wonderful cookies in the oven, make yourself a cup of tea, and contemplate the snow.
This is a wonderfully elemental cookie recipe. Using your thumb as a decorating tool, these little gems come together easily with ground nuts and some jam. Our favorite way to make them is with quince jelly; the flavor is an incredible compliment to the hazelnuts. Almonds work well too. Play around with any preserves you have on hand; raspberry, strawberry or apricot will all do nicely. With the holidays fast approaching, these jewel-like treats make a pretty gift tied up inside a glassine bag, or a colorful addition to a gluten-free desert platter.
We’re so excited that the air is crisp and apple season is here! Each region of the country is full of heirloom varieties with different characteristics. Chat with the good people at your apple stand, ask which types are good for baking, and do some experimenting. Here we call for a tart Jonagold, Granny Smith, Braeburn, or Pink Lady, all of which are widely available. You should be able to find them at your grocer, but we think the apples picked right off of the tree taste better, so enjoy the foliage and get out into an orchard!