Allow me to introduce you to the Bakery-Style muffin of your dreams. Or at least, it’s definitely mine. Perfect for Mother’s day, these jumbo muffins will look like they rolled straight out the door of your local bakery and onto your brunch table. Lots of…
Tag: gluten free
Many years ago, I took a vacation with some girlfriends to Tulum, Mexico. I had heard wonderful things about Tulum, not the least of which was the incredible food. No surprise, I always educate myself on the regional cuisine before I plan a trip. Tulum…
This salad is one of my most viral salads on both Tik Tok and Instagram.
I never know which salad is going to really resonate with you all, and sometimes I’m surprised.
I guess I shouldn’t have been with this one… it utilizes canned artichokes to make a deliciously crispy artichoke base and is tossed with hearty vegetables and beans before bathing in a tart, cheesy dressing. It is bright, so flavorful, and screams Spring.
If you’re wanting to add a salad to your Easter menu this Sunday, this is a great option. In fact, it’s the one I’ll be making and bringing to my mother’s house this weekend!
How To Make Air Fried Artichoke Salad with Lemon Parmesan Dressing:
Step 1. Toss canned artichokes with a few simple ingredients and air fry until crispy.
Step 2. Make the dressing in a glass bowl or jar, no blender required!
Step 3. Shave Brussels sprouts with a mandoline or cut thinly with a sharp knife.
Step 4. Add salad ingredients to a large serving bowl.
Step 5. Drizzle salad dressing over the salad, toss well and serve.
What Else Can I Use?
- I call for canned artichokes in water here. You can also used frozen artichokes if they are thawed and patted very dry.
- Don’t care for raw Brussels sprouts? Feel free to blanch or roast them before adding to the salad.
- Don’t care for Brussels sprouts at all? Green cabbage or kale will work as a substitute.
- I call for white beans in this salad – cannellini or great northern beans are my choice. Feel free to use chickpeas if you’d like, or even leave out altogether. Just know that the beans are part of what makes this salad so satiating.
- White wine vinegar can be used in place of lemon juice in the dressing.
- If you don’t have an air fryer, you can get the artichokes crispy with a bit of olive oil in a saute pan over medium-high heat. Cook until nicely browned.
This Air Fryer Artichoke Salad is amazing because:
It is a very hearty salad, meaning it’ll keep you satisfied for hours.
It is bright in both color and flavor, and perfect for Spring.
Because there is no soft lettuce in this salad, it can be dressed ahead and enjoyed the next day or even days after.
If you love artichokes, this method is a great way to enjoy them without having to fuss with cleaning and prepping fresh ones.
The air fryer makes a quick job of cooking the artichokes to a crispy, golden brown without much oil. If you’re looking to buy an air fryer, I really like this brand.
It’s a total crowdpleaser – just ask 2 Million people of Tik Tok!
For some other salads perfect for your Easter table, be sure to check out these recipes:
If you make this Air Fried Artichoke Salad with Lemon Parmesan Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
Air Fried Artichoke Salad with Lemon Parmesan Dressing
- 1 air fryer
- 2 cans artichokes in water, drained
- 2 cloves garlic, minced
- extra virgin olive oil
- Kosher salt
- Fresh cracked black pepper
- 6 cups Brussels sprouts
- 4 stalks of celery, diced
- 1 can white beans, drained
- 1/2 cup fresh parsley, chopped
- 1 small shallot, minced
- 2 tsp Dijon mustard
- 1 lemon, juiced
- 1/2 cup Parmesan cheese, grated plus more for topping, if desired
To make the Air Fryer Artichokes:
- Pat drained artichokes well with a tea towel, then transfer to a bowl.
- Toss artichokes with minced garlic, one tablespoon of the olive oil, 1/4 teaspoon salt and a few cracks of black pepper.
- Transfer them to an air fryer basket and air fry for at 400 degrees F for 15 minutes.
- Once they are crispy and browned, let them cool for a couple of minutes, then slice in half. Reserve.
To Make the Dressing and Salad:
- In a glass jar or bowl, combine the minced shallot, Dijon mustard, Parmesan cheese, lemon juice, 1/2 cup extra virgin olive oil, 1/2 teaspoon Kosher salt, and 1/4 teaspoon black pepper.
- Whisk or shake to combine.
- Shave the Brussels sprouts thinly on a mandoline, or using a very sharp knife.
- Add these to a large serving bowl along with the white beans, celery, artichokes and parsley.
- Pour the dressing over the salad and toss to combine.
- Top with a little bit more Parmesan, if desired, and serve.
Roasted Sweet Potato + Kale Salad with Spicy Cashew Herb Dressing (Vegetarian, Gluten-Free, Dairy-Free)
I did it. I made my new favorite Hungry Lady Salad. I have been wanting to do a sweet potato salad for a few weeks now, but I didn’t want it to have a fall seasonal feel which so many sweet potato salad preparations do.…
My husband Michael’s favorite dessert is Lemon Meringue Pie. It’s easy to understand, it’s a beautiful dessert that is simultaneously bright and rich with that pleasant pucker that gathers in the back of your cheeks. I make it a few times a year, canned condensed…
Are you tired of salads yet? Please say no. Because I have another one for you and it’s a must make.
I first posted this salad a couple of months ago on social media and I didn’t realize what a stir it would cause. I mean, I knew that I had something special with this salad dressing, but I was not prepared for what ensued.
Within a couple of weeks this Mediterranean Chopped Salad with Roasted Red Pepper Dressing had racked up over 5 Million views on Tik Tok and I had thousands of you making this salad and sharing your creations with me on Instagram.
Then the Rachael Ray show called, and selected this recipe to feature on the show this week! Suffice to say, I knew I had to share this recipe on the blog so all of you can reference it anytime you need, or print out to use for a lifetime (which you will, I promise).
How To Make Mediterranean Chopped Salad with
Roasted Red Pepper Dressing:
Step 1. Combine dressing ingredients in a high speed blender.
Step 2. Combine greens in a large serving bowl and mix.
Step 3. Top with the rest of the salad ingredients.
Step 4. Toss the salad with the dressing. Since we have romaine in this salad, it doesn’t keep when dressed for as long as some of the others, so if you’re making ahead of time, store dressing separately and dress before serving.
Step 4. Serve or refrigerate and enjoy all week.
What Else Can I Use?
- Roasted red peppers are a non-negotiable here. They are the base of this salad dressing, so sadly, I cannot offer a substitution that wouldn’t be an entirely different recipe.
- Balsamic vinegar can be replaced with apple cider or white wine vinegar in the dressing.
- If you don’t have honey, maple syrup can be used in the dressing.
- You can use goat cheese or feta in the salad instead of mozzarella.
- If you don’t care for green olives, use kalamata olives, hearts of palm, or canned artichokes instead.
This Mediterranean Chopped Salad is Special Because:
It is crunchy, creamy, salty, and sweet. The perfect blend and balance of flavors.
It takes 20 minutes from start to finish.
The DRESSING is what has everyone so excited. It is only 5 ingredients and is so very flavorful. Grab a high quality blender (this is mine and I’ve had it for over 10 years), and watch magic happen.
The dressing will keep for a good week in the fridge, and is as delicious on salad as it is with roast chicken.
If you like this one, check out these other healthy lunch recipes:
If you make this Mediterranean Chopped Salad with Roasted Red Pepper Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
Mediterranean Chopped Salad with Roasted Red Pepper Dressing
- 1 High speed blender
Mediterranean Chopped Salad
- 2 large hearts of romaine, chopped
- 2 cups green cabbage, chopped
- 1 medium red onion, diced
- 1 cup green olives, sliced
- 2 cups cherry tomatoes, halved
- 8 oz. fresh mozzarella, diced
- 1 15 oz. can chickpeas, rinsed and drained
Roasted Red Pepper Dressing
- 12 oz. roasted red peppers, drained
- 2 small cloves garlic, smashed or 1 large
- 1 tsp honey
- 1/4 cup balsamic vinegar
- 1/3 cup extra virgin olive oil
- 1/4 tsp Kosher salt
- 1/4 tsp fresh cracked black pepper
- In a high-speed blender, combine all dressing ingredients.
- Blend for 10 seconds, until smooth and red.
- In a large serving bowl, combine cabbage and romaine lettuce. This will be the base of your salad.
- Add onion, tomatoes, olives, mozzarella, and chickpeas.
- Pour the dressing over the salad and mix well.
- Serve right away. Leftovers will hold up for 2-3 days dressed. For longer storage, store the dressing and salad separately.
Forget everything you ever knew about lentil salad. It’s not that I don’t LIKE lentil salad, it’s that I usually don’t LOVE it. This, I love. I usually eat lentil salad wishing there were less lentils. I want more crunch, more texture, more complex flavor.…
This. Bread. It’s dense, chewy, incredibly hearty, filled with lots of fiber and protein, and is gluten free and vegan to boot. It’s also so easy to make, and really fun to do so. This recipe comes from Josey Baker at The Mill in San…
If you can’t get to one of my favorite restaurants in New York City, ABC Kitchen, guess what? At least you can have their salad that took the city by storm. It became NYC famous in 2012, and those who know, know. It’s a flavor and textural delight, and definitely the best carrot salad I’ve ever had.
It’s still quite cold here in Connecticut, and I have been craving roasted vegetables like crazy lately. You know how much I love my fresh salads for lunch, so this is a great marriage of the too.
Sweet carrots get a quick roast with lots of herby spices, then are paired with cool and creamy avocado and yogurt, leafy greens, a bright vinaigrette and crunchy topping. It’s pretty addictive, and will leave you coming back for more. And more.
How To Make Meal Roasted Carrot + Avocado Salad
Step 1. Mix carrots with spices, shallot, garlic and olive oil and roast until tender.
Step 2. Assemble the citrus vinaigrette and shake to combine.
Step 3. Compose the salad and drizzle the vinaigrette on top.
Step 4. Serve.
What Else Can I Use?
- Feel free to use white or even purple carrots for a unique presentation.
- No shallots? Leave them off or use 1/4 cup thinly sliced red onion when roasting the carrots.
- No coriander? Use the same amount of ginger or cumin.
- I like to use mixed greens in this plating, as they do at ABC Kitchen, but arugula is also quite nice.
- Change up the seeded topping and use roasted pumpkin seeds, poppy seeds, or hemp hearts.
- I like the texture and richness of full fat Greek yogurt here, but you can use 2% or fat free if you prefer.
This Roasted Carrot + Avocado Salad is Special Because:
It is SO beautiful, and has a restaurant-worthy presentation.
This salad has lots of protein and healthy fats without any animal protein.
It is easy to make, and the beauty is in the composition rather than complicated technnique.
It’s creamy, crunchy, and bright with lots of flavor and texture.
Be Sure To Check Out These Other Vegetarian Salad Recipes:
If you make this Roasted Carrot + Avocado Salad, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
Roasted Carrot + Avocado Salad with Yogurt + Citrus Vinaigrette (Vegetarian, Gluten-Free. Inspired by ABC Kitchen)
- 1 large, rimmed sheet pan
- 1 lb. carrots, peeled and cut into 3 inch segments
- 2 garlic cloves
- 1 shallot, sliced thin
- 1 tbsp fresh thyme leaves
- 1/4 tsp ground coriander
- Kosher salt
- Freshly cracked black pepper
- 1 large avocado, peeled and cut into wedges
- 3 cups mixed baby greens
- 1/3 cup extra virgin olive oil
- 1 large orange
- 1 large lemon
- 1 tbsp red wine vinegar
- 1 tsp red pepper flakes
- 1 tsp honey
- 1/2 cup full fat plain Greek yogurt
- 2 tbsp toasted sunflower seeds
- 2 tbsp toasted sesame seeds
- Preheat the oven to 450 degrees F.
- On a large sheet pan, mix together the carrots, 1 clove garlic, shallot, juice from 1/2 the orange, thyme, red pepper flakes, 1 Tablespoon olive oil, coriander, 1 teaspoon salt, and 1/4 teaspoon black pepper.
- Roast for 20 minutes until tender, then let cool to room temperature.
- While the carrots are roasting, make the dressing.
- In a glass jar with lid, combine 1 clove garlic, red wine vinegar, juice and zest from the other half of the orange and the full lemon, honey, olive oil, a large pinch of salt and pepper.
- Shake vigorously to combine.
- On a serving platter, spoon the roasted carrots into the center of the platter.
- Place handfuls of the mixed greens and avocado slices around the carrots, then evenly spoon the yogurt on top.
- Top with the sunflower and sesame seeds and drizzle with as much of the dressing as you'd like.
I’ve been getting a lot of requests for easy, healthy breakfasts lately so it felt like the perfect time to post this meal prep chia pudding recipe. It really checks all the boxes. I’ve made a version of this chia pudding for years, it’s incredibly…
Since posting the salad that started it all (I’m looking at you) I’ve been getting lots of requests for another kale salad. I adore kale salads, so this is not a hard ask from me. I wasn’t sure how much all of you would jump…
This is my favorite kind of soup, the hearty, meal-in-a-bowl kind (you’re probably seeing a pattern in my cooking here, no?).This vegetable minestrone is so comforting and really delicious. It warms you up and is perfect for meal prep for the rest of the week.
This healthy winter vegetable minestrone is a delicious take on this classic Italian soup many of you may have had before. Made with hearty vegetables, beans, gluten-free pasta, topped with parmesan cheese, and extra-virgin olive oil this vegetarian soup is sure to be your new favorite!
Minestrone soups are very versatile and are usually made with whatever produce is in season. This makes it a great way to both use up what you have on hand and feed your family all week at the same time. You’ll love that this easy recipe comes together in under an hour, and is light but incredibly satisfying.
How To Make Winter Vegetable Minestrone Soup
Step 1. Start by heating a large stockpot over medium heat with olive oil. Saute the onions, carrots, celery, and garlic with a big pinch of salt. Stir to combine.
Step 2. Add in the cabbage, dried thyme, bay leaves, beans, and cheese rind. Note that if you are strict vegetarian, you’ll want to use another kind of cheese as Parmesan is made with animal product. Add stock to cover. Simmer for 40 – 45 minutes, tasting for salt and adding as needed. If you desire a looser soup, add more stock or water toward the end of cooking.
Step 3. Just before you want to eat the soup, cook the pasta 2 minutes short of the package directions. Add the strained pasta to each serving bowl. Pour the soup over the top and stir. Garnish with extra parmesan cheese, black pepper, and a drizzle of a good quality olive oil.
Step 4. Enjoy!
What Else Can I Use?
- Any sturdy green, such as kale or escarole, can be used in place of all or part of the cabbage.
- Feel free to use all white beans in this soup, or even chickpeas.
- I use Banza chickpea gluten-free pasta or Jovial Foods brown rice gluten-free pasta, but regular semolina pasta can be swapped in.
- If you aren’t vegetarian, and have chicken stock on hand, use that instead.
- The omission of the parmesan rind and grated cheese will make this soup vegan.
This Soup is Special Because:
It comes together in under an hour, making it ideal for any winter weeknight dinner.
It is a warm and comforting soup that requires minimal prep work and it’s one that everyone is sure to love and enjoy!
This easy and flavorful vegetable soup is filling on its own. To make it the perfect winter dinner serve it with crusty bread and/ or a side salad.
Be Sure To Check Out These Other Soup Recipes:
If you make this Vegetarian Winter Minestrone Soup, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
Winter Vegetable Minestronekrhashmore
- large stockpot
- 1 onion diced
- 3 carrots diced
- 3 celery stalks diced
- 6 cloves garlic diced
- 1/4 cup olive oil
- 3 cups cabbage roughly chopped
- 1/2 tsp dried thyme
- 2 dried bay leaves
- Parmesan rind (optional)
- 1 (15) oz can white beans drained and rinsed
- 1 (15) oz can pinto beans drained and rinsed
- 8 cups vegetable stock homemade or low sodium store bought
- 2 cups dried small gluten-free pasta small shells or elbow macaroni
- kosher salt
- black pepper
- 1/2 cup grated parmesan cheese for topping
- good extra virgin olive oil for topping
- Set a large stockpot over medium heat. Add olive oil. Saute the onion, carrot, celery, and garlic with a big pinch of salt in the olive oil until tender.
- Add the cabbage, dried thyme, bay leaves, beans, and cheese rind. Add stock to cover.
- Simmer for 40 – 45 minutes, tasting for salt and adding as needed. If you desire a looser soup, add more stock or water toward the end of cooking.
- Just before you want to eat the soup, cook the pasta two minutes short of package directions, and add the strained pasta to each serving bowl. Pour the soup on top and stir.
- Garnish with extra parmesan cheese, black pepper, and a drizzle of good olive oil.
This soup is for my hungry ladies. Or men. Anyone with a stomach and taste buds really. It’s hearty, healthy, and so satisfying… a real meal in a bowl type of soup. It comes together in just 30 minutes but tastes like it’s been simmering…
When I was testing this recipe, I posted it to my Instagram stories and I received a ton of messages eagerly asking for the recipe. I don’t blame you, it’s exactly what I want to be eating this time of year. The combination of almond,…
I will start this post simply with this:
This is my favorite chocolate cake of all time.
When it comes to a celebratory, layered and frosted chocolate cake I have turned to the Horseradish Grill’s chocolate cake ever since learning the recipe in culinary school. It is excellent, impossibly fudgy and decadent.
But there is another place in my life for an everyday chocolate cake that is easier to make and a bit more virtuous. You know by now that I am very much an “everyday baker” type of person and don’t need a reason to eat a slice of cake any night of the week.
This Chocolate Olive Oil Cake is perfect, truly. Whether you want to eat a piece with your hands in your pajamas (the most common way for me, admittedly) or serve to a room full of guests for Christmas or a dinner party, you simply won’t be dissapointed.
“My favorite chocolate cake” is a big claim, and not one I take lightly. Here’s why I stand by that:
- This chocolate cake is SO moist, with a perfect texture and fluffy interior. I have had too many dry chocolate cakes in my day. What a disappointment.
- Unlike many chocolate cakes, this one is not too sweet. It is just sweet enough to let the chocolate flavor come through and prevent you from a sugar crash two hours later.
- It’s EASY to make, taking only ten minutes to get it in the oven. No butter = no creaming.
- Because of the oil in this case, it keeps extremely well and some say it’s even better the next day. It also freezes beautifully, making it a no-brainer make ahead dessert.
what else can i use?
- Use a 9 inch round cake pan or 10 inch round cake pan for this cake, it is a lot of batter and rises quite a bit. It will overflow in an 8 inch cake pan, I know from experience.
- Both unsweetened almond milk and reduced fat cow’s milk can be used in this cake.
- If you’d like to cut back further on the oil, replace half of it with unsweetened apple sauce.
- Use any good quality olive oil that you like in this cake, I like this one. However, you can also use another type of oil such as safflower or vegetable oil if you prefer.
- I use Gluten-Free All Purpose Flour in this cake, but you can certainly swap in regular all purpose flour. I wouldn’t advise using almond or oat flour in this cake as it will make it either too moist or too dense. You want a just slightly dense and fluffy crumb.
I tend to serve this one of two ways:
With a simple dusting of powdered sugar
With a dollop of whipped cream and a cherry compote. For this, I simply simmer frozen cherries with a squeeze of lemon and a pinch of sugar, salt, and nutmeg.
Chocolate Olive Oil Cake (Gluten-Free, Dairy Free)
- 9 or 10 inch round cake pan
- 1 1/2 cups Gluten-Free all purpose flour blend
- 3/4 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp Kosher salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 cup extra virgin olive oil
- 3 large eggs, room temperature
- 1 tbsp vanilla extract
- 1 1/4 cups unsweetened almond milk or reduced fat milk
- 1/2 cup brewed coffee, cooled
- Preheat oven to 350 Degrees F.
- Spray a 9 or 10 inch cake pan with nonstick spray and line the bottom with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, sugar, and salt.
- In a separate medium bowl, whisk together olive oil, eggs, vanilla, milk, and coffee until blended.
- Add liquid to the flour mixture and mix together until no traces of flour remain.
- Pour cake batter into the prepared pan and bake for 60-75 minutes, until the a cake tester comes out just clean.
- Allow cake to cool in the pan for 20 minutes before inverting onto a cooling rack to cool for at least two hours.
- Serve dusted simply with powdered sugar, or with a cherry compote and whipped cream if desired.
Peach season is here, and to me that means peach salads, jams, cobbler, and simple, summery cakes like this one. Peaches are one of my favorite fruits. this might be in part to their elusiveness. they are in season for a mere month or two…
I baked six rounds of these cookies in a quest to make them perfect. Gluten, and grain free cookies are not easy to create! I’ve availed myself to many resources over the last year or so, learning more and more. America’s Test Kitchen has many…
It’s almost Mother’s Day, and what better way to celebrate than with CAKE?!
And not just any cake, but coffee cake.
And not just any coffee cake, but SALTED CARAMEL coffee cake.
I’m crazy for this recipe, and so excited to share it with you. It took me five rounds of testing to get it right, and right I did indeed get it (in my humble opinion.). Fluffy and tender inside with a crunchy crumble topping and a delicious 5 minute vegan caramel sauce drizzled on top. How can that be bad?!
I use gluten free, refined sugar free, and dairy free ingredients in this but have substitutions listed below you are sure to have on hand if you prefer to eat outside of these parameters. Everyone can make this cake, and everyone should.
ingredients for salted caramel coffee cake:
“what else can i use?
- If you eat gluten, feel free to use good old all purpose flour here instead. As I mentioned above, I wouldn’t suggest subbing in oat, almond, or other flours as I can’t confirm how well the cake will bake up for you.
- I use unsweetened coconut yogurt in the batter, but any should work just fine. No yogurt? Try applesauce.
- I call for walnuts in the crumble, as they are buttery and soft inside while still having that pleasant crunch, but almonds or pecans can be used.
I can’t wait to hear what you think of this recipe. I love seeing your creations on Instagram, so tag me so I can re-share them! I’ll be making this for Mother’s Day this weekend and for a long time to come. Be sure to serve this to a hardworking mom this year, even if, and especially if, it’s yourself.
Salted Caramel Coffee Cake (Gluten Free, Dairy Free, Refined Sugar Free)
- 9x9 square baking dish
For the cake:
- 2 cups all purpose GF Flour Blend (such as King Arther)
- 3/4 cup coconut sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp Kosher salt
- 3/4 cup unsweetened coconut yogurt
- 1/2 cup coconut oil, melted and cooled
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
For the crumb topping:
- 1/3 cup all purpose GF flour blend
- 1/4 cup coconut sugar
- 1 tsp ground cinnamon
- 1/2 cup walnuts, chopped
- 2 tbsp coconut oil, room temperature
For the salted caramel glaze:
- 1/2 cup full fat coconut milk
- 1 tsp arrowroot starch or cornstarch
- 1/3 cup coconut sugar
- 1/2 tsp sea salt
- Preheat the oven to 350 degrees F.
- Line a 9x9 square baking dish with parchment paper and spray with nonstick spray
Make the crumb topping:
- In a medium bowl, combine flour, coconut sugar, cinnamon, walnuts, and salt and mix briefly with a fork. Add the coconut oil and work it in with your fingers until small clumps form throughout, breaking up any large pieces of coconut oil. Refrigerate until ready to bake.
To make the cake:
- In a large bowl, beat the coconut oil and coconut sugar together for 1 minute. I do this in a standing mixer, but you can do it in a large bowl by hand. Add the vanilla, yogurt, and egg and beat until smooth.
- To the wet ingredients, add flour, baking powder, baking soda, cinnamon and salt. Mix with a wooden spoon or spatula until no clumps of flour remain.
- Transfer the batter to the prepared pan and smooth the top.
- Crumble the refrigerated topping over the batter evenly and bake for 30-40 minutes, until a tester comes out just clean. 35 minutes is perfect for me. The topping may look a bit wet in the middle, don't worry, it'll harden as it rests.
- Set cake on a wire rack to cool and drizzle with salted caramel glaze when ready to serve.
Make the salted caramel glaze:
- In a small bowl, whisk together the coconut milk and starch for 20 seconds until smooth.
- Add this to a small saucepan along with the coconut sugar and salt and bring to a boil, whisking continuously. Continue to cook at a low boil, whisking throughout, for 3-5 minutes until the mixture coats the back of a spoon. Taste, and add more sugar or salt as desired.
- Set aside the glaze as the cake bakes and drizzle when ready to serve.