Really delicious! A bit more time consuming than some other bar recipes I've made, since the crust and crumble topping are not the same mixture (as in DeMasco's Back to School Raspberry Granola Bars for instance). The bottom is a shortbread crust while the topping is traditional crumble. I halved the recipe (using weights) and my own blueberry mixture which I had made for another use (but very similar). I will say my bottom crust was much thicker than the photo (like 3 x thicker) but it did get cooked through and was a perfectly tender, slightly sweet enough base.

New favorite! These are so wonderful both in flavor and texture. I surprisingly had all the ingredients - cooked quinoa, cooked brown rice, buttermilk, flax, cornmeal, millet, oats etc. so I had to try these and we are so glad we did. I won't say they are "healthy" but they are full of wholesome ingredients and contain very little flour (whole wheat). I love, love, love the hearty but delicate texture of these and will be making them again soon! This recipe (like her muffin recipe) yielded more than the suggested 15 pancakes.

This is a delicious, decadent cornbread. I skimped slightly on the sugar and did not use the optional honey topping but did add the frozen (thawed) corn. Very moist and cake-like, this went well with a smoky, spicy chili or simply with a cup of coffee. I halved the recipe and cooked in an 8 inch cast iron skillet with enough batter left over for two muffins.

These were moist and delicious. I made half a recipe but perhaps I was a little too generous with the banana because they sunk in the center. The half recipe made 8 muffins so I am pretty sure the full recipe would make way more than 12 (and this is something I have noticed with other muffin recipes in this book). I used honey rather than maple syrup (I'm not vegan) and subbed the chocolate with some chopped walnuts.
8/5/18 Made again with similar results - tasty, but the centers were completely collapsed.

Delicious fluffy pancakes! Lot's of melted butter and the addition of a vanilla bean (or a good dose of extract) make them moist and tasty, while beaten egg whites make these light and fluffy. I halved the recipe for 8 medium size pancakes.

Wonderful tart! The pastry cream is perfect- custard like and not too sweet, the crust is delicate, flakey and delicious, and the beautiful tart measures up well beyond the sum of its delectable parts! I feel I got three go-to recipes from this one - I will use both the pastry and cream from now on. And this tart will certainly go into my summer dessert repertoire.