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.
One bite of our creamy, coffee-flavored dessert and you'll think you've hit the pudding jackpot. You have. It's done in minutes, low in fat and a good source of calcium.
This Paradise Pumpkin Pie recipe contains ready-to-use refrigerated pie crusts, philadelphia cream cheese, sugar, canned pumpkin, evaporated milk and more.
This Heart-Shaped Whole-Wheat Pancakes with Strawberry Sauce recipe contains whole-wheat flour, all-purpose flour, strawberries, eggs, buttermilk and more.
This recipe came from an old Amish cookbook of mine. It tastes like an oatmeal cookie. It stores well in the refrigerator and can be reheated in the microwave and served with milk. This has to sit overnight, so plan accordingly. It is well worth the wait, however!
This PHILADELPHIA 3-STEP Macaroon Cheesecake recipe contains philadelphia cream cheese, soft coconut macaroon cookie crumbs, sugar, butter or margarine, eggs and more.
Walnuts and buttery crackers add crunch to meringue baked in a pie plate. The airy shell is filled with fruit and whipped cream for a luscious dessert.
