Adventures Feeding the Soul
Pear gingerbread loaf cake is a magical way to celebrate fall fruit with all its cozy spices.
Low carb blueberry compote is the perfect summer preserve to compliment a variety of tasty treats.
Freezing fresh fruit at low temperatures prohibits the growth of micro-organisms.
Low carb blood orange and rosemary scones are the ultimate balance of savory and sweet.
Low carb rhubarb crumble cake is made with a coconut almond cake, layered rhubarb and finished with a nutty crumble topping.
Sugar free strawberry freezer jam is full of fresh Oregon strawberries.
Roast duck is filled with spicy ginger, fresh mandarins and warm cinnamon, then glazed with a simple blend of hoisin and soy sauce.
Pots de crème is infused with spicy ginger and fresh orange zest and then topped with a layer of vibrant persimmon fruit slices.
Perfectly spiced apple pie is loaded with Granny Smith apples and a heavenly blend of warm spices, all piled inside an incredible flaky gluten free pie crust.
Homemade apple cider is made from fresh apples, is full of warm spices and a hint of citrus.
Blueberry crumb bars are bursting with lavender and lemon kissed blueberries.
Tropical shrimp and cauliflower rice is spiced with curry and filled with fresh pineapple, raisins and cashews.
Raspberry muffins are loaded with fresh raspberries, sunshiny lemon zest and filled with cream cheese bits throughout.
Gather up your favorite fruit, fresh mozzarella, and a bunch of basil leaves and make yourself a fresh caprese salad.
This gluten free and low carb cake is perfectly “peared” with garam masala.
Raspberry chocolate chunk scones are pillowy soft and crumbly; filled with plump raspberries and topped with chocolate chunks.
Gluten free fig and hazelnut hand pies; filled with orange and honey kissed sun-dried figs, hidden inside a sweet pastry crust.
Cranberry and orange streusel muffins are a blend of low carb and gluten free flours, filled with fresh cranberries, and orange zest.
Low carb berry sweet rolls are a light cinnamon flavored pastry dough, rolled with sweet berry preserves, and finished with a sweet orange glaze.