This dessert checks ALL of my boxes. It's slightly sweet, dairy-free, gluten-free and made in 70 seconds.
For this recipe, I used Arrowhead Mills Organic All-purpose Gluten-free Flour. You can also use Bob's Red Mill Rice Flour or your favorite baking flour, just as long as it isn't self-rising flour. Chocolate chips, nut butter, or your favorite berries complements this dish nicely. Simple and good.
Regina Thomas Dillard is a certified chef, founder of Inner Sanctum Wellness, Regina Cooks Culinary School and the author of FEED: Living Food Recipes to be Made and Eaten with Love. Available softcover, digital download and Amazon.