Cranberry Sauce

As a kid, my parents served canned, jelled cranberry sauce every year for Thanksgiving. I liked the flavor of it, but the jelly part always seemed a little odd. It wasn’t until I became an adult that I realized you can make cranberry sauce, and it’s really easy. After cutting way down on my sugar intake, though, the standard recipe pairing a 12-oz bag of cranberries with a cup of sugar seemed a little too sweet. This year, I created this sweet-tart version for our holiday feast.

cranberry_sauceCranberry Sauce

3 cups whole cranberries (340 g)
2 c orange juice

  1. Add cranberries and orange juice to a 2 qt pan and place over high heat
  2. Bring to a boil, reduce heat and simmer, stirring occasionally for until thickened (about 60 min)

Yield 2 c cranberry sauce

What is your favorite Thanksgiving dish?


Basic Coleslaw

Coleslaw is one of the ubiquitous sides dishes of summer. I can hardly imagine a holiday barbecue without it. Once I’d figured out how to make my own mayonnaise, this was one of the first dishes I needed to make! This version is more savory and less sweet than most, but the crowd here seems to think it’s just about perfect.

basic_coleslawBasic Coleslaw

1½ c mayonnaise (click here for my recipe)
6 T white wine vinegar (see notes)
1½ t salt
¾ t ground white pepper (see notes)
1 head cabbage, shredded (2.75 lbs/1.25 kg)
1 c grated carrots (110 g)

  1. Stir together mayonnaise, vinegar, salt and pepper until smooth
  2. Add cabbage and carrots, stirring until well coated
  3. For best results, cover and refrigerate overnight; stir before serving

Yield about 4 lbs (see notes)


  • Other types of vinegar may be used as well. I prefer white wine because it is grain free and doesn’t have the fruitiness of apple cider vinegar.
  • Using white pepper is totally for aesthetic reasons. Ground black pepper works just fine, but leaves little black specks.
  • To make a smaller amount, or if pressed for time, substitute one 14-16 oz package of coleslaw mix for the cabbage and add ½ c mayonnaise, 2 T vinegar, ½ t salt, and ¼ t pepper.

What is your favorite summer food?

Cranberry Muffins

When I was a kid, we made cranberry bread using the recipe from the book Cranberry Thanksgiving by Wende and Harry Devlin. As an adult, Carol Gelles’s recipe from 1,000 Vegetarian Recipes became a family favorite. Once we’d cut grains out of our diet, though, we clearly needed a new concept for cranberry bread. This recipe combines the best parts of both favorites, leaving behind the grains, dairy, and copious measures of sugar. Plus, you don’t have to chop up the cranberries!

cranberry_muffinsCranberry Muffins

¾ c coconut flour (85 g)
1 t cardamom
1 t baking soda
½ t salt
8 large eggs
½ c coconut oil, melted
2 T orange juice
1 T honey
1 T molasses

1¾ c whole fresh or frozen cranberries (170 g)

  1. Preheat oven to 350°F
  2. Line 12 standard-size muffin cups with parchment
  3. Whisk together coconut flour, cardamom, baking soda, and salt
  4. In a separate bowl, beat eggs until frothy and uniform in color
  5. Beat in coconut oil, orange juice, honey, and molasses
  6. Add flour mixture and stir until smooth
  7. Fold in cranberries until evenly distributed throughout batter
  8. Spoon batter into prepared muffin cups
  9. Bake for 35 min, or until firm and springy in the center
  10. Remove immediately to wire rack
  11. Allow to cool 5-10 minutes before serving

Yield 12 muffins

How do you like your cranberries best?

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Chocolate Birthday Cake

I got a request from an old roommate the other day. She has a birthday coming up and was hoping for a chocolate cake recipe made with ingredients she could actually eat. As it happens, I also like chocolate cake and had created a recipe for my own birthday last fall. A couple of tweaks here and there and it fits all her requirements. Plus, it’s delicious and so rich, I could stop after just one bite. I just don’t want to …

chocolate_cakeChocolate Birthday Cake

¾ c coconut flour (85 g)
6 T cocoa powder (30 g)
1 t baking soda
½ t salt
7 large eggs
½ c coconut oil, melted
¼ c honey (85 g)
1 T apple cider vinegar

  1. Preheat oven to 350°F
  2. Generously grease an 8-in round cake pan, or line with parchment
  3. Whisk together coconut flour, cocoa powder, baking soda, and salt
  4. In a separate bowl, beat eggs until frothy and uniform in color
  5. Beat in coconut oil, honey, and vinegar
  6. Stir wet ingredients into dry ingredients until well combined
  7. Pour batter into prepared pan, smoothing top with wet fingers, if needed
  8. Bake for 30 min or until firm and springy in the center
  9. Allow to cool 5-10 min in pan before removing to wire rack
  10. Cool completely before frosting

Yield 1 8-in layer

Note: The photo shows a double-layer cake. To do this you’ll either need to double the recipe and bake two 8-in layers or cut your single layer into two semicircles, stacking one half atop the other to form a half-cake. I usually use the second method for family parties or else we have entirely too many leftovers in the house calling my name!

Updated to add: Click here for my Midnight Chocolate Frosting recipe!