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cooking.nytimes.com
This recipe is by Sarah Belk and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Getting into the spirit of the season, I whipped up this no bake vegan pumpkin custard. Quick and easy to make, it is gluten free, dairy free and the perfect...
www.simplyrecipes.com
Apple Honey Cake! Made with almond flour, eggs, honey, apples, and spices. Grain-free, gluten-free, and dairy-free. Make it a day ahead or whip it up at the last minute!
www.allrecipes.com
Made with monk fruit sweetener, oat flour, and olive oil, this orange cake proves you don't have to use typical baking ingredients to yield moist, delicious results.
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A very festive cookie for the holidays.
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This is the easiest and best tasting Biscotti recipe I have ever made! Received from a co-worker back in 1993, this will make your house smell WONDERFUL!
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A recipe for quinoa salad with Indian spices
www.allrecipes.com
Put together this quick and easy dairy-free, vegan hot chocolate recipe with rice milk, vanilla extract, and semisweet chocolate chips.
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A very simple but delicious chocolate cheesecake in a chocolate cookie crust.
www.allrecipes.com
No candy thermometer required for this fudge with butterscotch chips, chocolate chips, marshmallow creme and nuts.