This recipe is from the book Vegan Brunch by Isa Chandra Moskowitz. Feel free to sub all quinoa flour for the corn flour or vice-versa if you don't have both on hand. I have also used chickpea flour. Whatever you do, just don't use cornmeal; it's much coarser than corn flour.
I searched and finally found this recipe on the internet. It is a copycat of the Bourbon Chicken sold in Chinese carry-outs in my hometown. This recipe is so good that my sons gobble it up leaving me just a spoonful. Their excuse was they thought I had eaten.
Everyone's favorite restaurant dessert comes together in your kitchen in just 20 minutes. Same creamy, fluffy layers of deliciousness; the only thing missing is the tab.
This Freestyle Fruit Tart recipe contains plums, philadelphia cream cheese, granulated sugar, cool whip whipped topping, ready-to-use refrigerated pie crust and more.
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