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2020 21st Street
Boulder, CO, 80302

Richard Freeman and Mary Taylor's home.


Filtering by Tag: Desserts

Gluten-Free Pizzelle

Mary Taylor

Not too sweet with a hint of anise, this gluten-free version of the classic Italian Pizzelle cookie is a holiday classic. It can be prepared ahead for gift giving, used as a garnish for fruit or ice cream desserts, or served as a stand-alone compliment to a steaming cup of tea or coffee. If you don’t have Pizzelle maker, some waffle irons work (if the grooves are not too deep), but investing in a Pizzelle maker is worth it!

yield: about 2 dozen cookies  |  prep time: 15 minutes  |  cooking time: 30 minutes


  • 3 eggs

  • ⅔ cup maple sugar (or organic cane sugar)

  • ½ coconut oil, melted

  • 1 teaspoon vanilla extract

  • 1 sorghum flour

  • ¾ – 1 cup oat flour

  • ¼ cup potato flour

  • 1 teaspoon baking powder

  • Pinch of salt

  • 1 tablespoon anise seeds

  • 1 teaspoon lemon zest (optional)


  1. Beat the eggs lightly then add the maple sugar and continue to beat until the mixture is thick and creamy and forms a “ribbon” when the beater is lifted out of the batter. Stir in the coconut oil and mix well.

  2. Sift the sorghum flour, oat flour, potato flour, baking powder and salt into a separate bowl. Stir in the anise seeds and lemon zest.

  3. Gradually mix the wet ingredients into the flour mixture using a stiff spatula. Stir well, until the batter is smooth and even in texture. The batter may be prepared to this point up to 3 days in advance if refrigerated in an airtight container.

  4. Heat an electric Pizzelle grill and brush with a thin coat of coconut oil. When the light for the grill goes off (or turns green) place a heaping tablespoon of the batter on each round of the grill. Seal the grill shut and allow the cookies to bake. When the steam stops escaping, immediately begin to monitor the cooking. The cookies should be only very lightly browned, and they burn quickly, so be careful as 5 seconds can be the difference between just right and burned.

  5. Once cooked, using a metal spatula, remove the cookies to a cake rack to cool. When completely cooled, store in an airtight container until ready to eat.

Crispy Almond Wafers

Mary Taylor

Tuille 1.JPG

This recipe is a grain-free version of the classic French Tuile (tile) cookie that is often served alongside tea or frozen desserts. The recipe is quick and easy . . . once you go through the learning curve of how to spread the batter thin on the baking sheet. Prepare for a few confusing attempts until suddenly the motion of moving the spoon in a circular pattern at just the right height from the cookie sheet clicks into place. It's like riding a bicycle: seemingly impossible at first and then completely natural and meditative! 

yield: 1 1/2 - 2 dozen cookies  |  prep time: 25 minutes  |  cooking time: 8 minutes


  • 2 egg whites
  • Pinch of salt
  • ½ cup organic maple sugar or cane sugar
  • ½ cup almond meal
  • 2 tablespoons potato flour
  • 1 tablespoon tapioca flour
  • 1 teaspoon vanilla extract
  • 4 tablespoons melted butter (or coconut oil)
  • Extra butter or coconut oil for baking sheets


  1. Prepare two or three cookie sheets; butter well (or use coconut oil) and dust with extra tapioca flour. Preheat the oven to 400 degrees F. Have ready a French Bread mold, or a rolling pin to shape the cookies immediately after removing from the oven. (See photo below).
  2. Place the egg whites in a small mixing bowl and beat with a fork until fluffy. Add the sugar and beat again until mixture is fully combined. Stir in the potato and tapioca flours and mix thoroughly. Finally stir in the vanilla and melted butter or coconut oil.
  3. Drop a teaspoonful of the batter on the upper corner of one of the baking sheets. Using the back of the spoon and a circular spreading motion, shape the mound of batter into a thin round. Repeat with remaining batter. Cookies may be very close on the baking sheets as they do not spread during baking.
  4. Place the sheets, one by one, on the center rack of the preheated oven. After about 3 minutes turn the baking sheet so cookies brown evenly. Cook for about 6-8 minutes. Watch carefully as the cookies cook quickly and burn easily.
  5. When cookies are lightly browned around the edges, remove the baking sheet from the oven. Using a metal spatula, gently loosen the cookies from the baking sheet and immediately transfer to French bread mold or over a rolling pin to shape the cookie as it cools. Place cookies top side down in the bread mold or baking sheet side down draped over a rolling pin. They will cool quickly to a crisp.
  6. If as you work loosened cookies begin to cool on the baking sheet, place the sheet back into the oven for just a moment to soften them and then remove from the oven and flip the cookies into the bread mold or over the rolling pin.

Tuille practical.2.jpg

Macadamia Cacao Tartlets

Mary Taylor

Finding balance between fancy and down to earth.....

Finding balance between fancy and down to earth.....

For vegan and raw food enthusiasts, as well as those of us with history of a fondness for French pastries (that would be me), this recipe is a nice segue between our love affair with "Haute Cuisine" and down to earth "good-for-you" whole food alternatives. You can make small tartlets, individual tarts or one large cheesecake with this recipe. The photo shows bite-sized tartlets made in 1 1/2 inch tartlet molds. 

yield: 3 dozen tartlets  |  prep time: 45 minutes  |  resting time: 4 hours


  • 1 cup macadamia nuts
  • 1 ¾ cups raw cashews
  • ¼ cup pitted dates
  • 1 cup walnuts or pecans
  • ¼ cup cacao nibs
  • 4 tablespoons coconut oil, melted
  • 1/3 cup coconut milk
  • 1/3 cup fresh lemon juice
  • ½ teaspoon lemon zest
  • ¼ cup agave nectar
  • ¼ cup maple syrup
  • 1 teaspoon vanilla
  • up to 3 tablespoons water


  1. Place the macadamia and cashew nuts in a medium mixing bowl and add enough filtered water to cover by 2-inches. Cover the bowl with a kitchen towel or plate and set aside to soak the nuts for 8 to 10 hours. 

  2. Meanwhile, prepare the tartlet crusts. Dice the dates and place them in a small mixing bowl. Cover with about a cup hot water and soak until soft, about 20 minutes.

  3. When dates are softened, drain thoroughly and add them along with the pecans and 3 tablespoons of the cacao nibs to a food processor fitted with the metal chopping blade. Pulse this nut mixture until evenly and finely ground, but not to a paste. 

  4. Place a heaping tablespoon of the crust mixture into each of about 3-dozen small tartlet molds (or use one 8-inch springform mold, using all of the crust and the filling mixture for a large cake). Press the nut mixture into an even layer, covering the bottom and sides of the molds. The crust may be prepared up to two days in advance if stored, covered at room temperature.

  5. To prepare the filling, drain the macadamia and cashew nuts, discarding the water, and place them in a blender (a high powered blender, such as a Vita Mix gives the most creamy texture, but other blenders can be used). Add the coconut oil, coconut milk, lemon juice and zest, agave, maple syrup and vanilla. Blend thoroughly, scraping down the sides of the beaker as necessary, until the mixture is very evenly ground and has a nice thick, creamy texture. If necessary, add up to 3 tablespoons of water to facilitate a smooth texture. 

  6. Pour this filling into the prepared molds. Top each tartlet with a sprinkling of reserved cacao nibs, then arrange on a baking sheet and cover. Place the tray in the freezer for at least 2 hours or until the tartlets are frozen solid. Before serving, remove from the freezer and thaw until just soft. The tartlets may be kept in the freezer, covered, for up 2 months.

Fresh Peach Tart

Mary Taylor

A perfectly simple tart crust that works beautifully with soft ripening fruit such as peaches, plums, nectarines or an assortment of berries. The recipe can be made raw (see note at end), but is even better if cooked foods are part of your regime. In both variations the crust is crisp, and flavorful; a fine compliment to sliced peaches. The cooked version it is just a tiny bit more delicate and so the tart is more refined in character.

yield: 6 individual tarts  |  prep time: 25 minutes  |  cooking time: 20 minutes


  • 1 ½ cups pecans
  • ¾ cup coconut
  • 2 tablespoons unbleached white flour*
  • ¼ teaspoon salt
  • 2 tablespoons coconut (or dairy) butter
  • 4 tablespoons maple syrup
  • 8 fresh, ripe peaches
  • 1 tablespoon raspberry preserves or agave


  1. Preheat oven to 325° F. Lightly brush a baking sheet or removable bottom, individual tart pans with coconut or dairy butter and set aside.In a food processor combine the pecans, coconut, flour and salt. Process, using an on-off motion, until finely ground. Add the butter and maple syrup and process again until the mixture is sticky.
  2. Divide the crust mixture into 6 equal portions, and roll these into balls. Press the balls out on the baking sheet into even rounds that are about ¼ inch thick. They may be spaced near each other as they do not spread. Alternatively, press the crust into the lightly buttered tart pans.
  3. Bake the crusts in the preheated oven until just firm and very lightly browned, about 20 minutes. Remove from the oven and allow them to cool briefly. Using a metal spatula, remove the crusts from the pans and set aside to cool completely on a cake rack.
  4. Peel the peaches and quarter them to remove the flesh from the pits. Slice the peaches into very thin slices and arrange them in a double (or even triple) layer of spirals over the crust. Brush with a tiny bit of raspberry jam or agave syrup if a glistening finish is desired. Serve within 2 hours.


For a completely raw version of this tart, replace the flour with ground flax seed. Shape the crust into rounds on solid dehydrator sheets. Dry at 110° F for about 6 hours then remove from the sheets, flip and continue to dry until completely crisp on the screen racks. Use these crusts as directed above.