Seasonally inspired recipes from 42.79 N, 70.81 W

  • Chocolate Cranberry Pecan Tart {Gluten-Free}

Chocolate Cranberry Pecan Tart {Gluten-Free}

Posted on October 19, 2016

Disclosure: I’m so happy to be able to give you all a peek into Alternative Baker by Alanna Taylor-Tobin. Thanks for letting me share this beautiful cookbook with you!

Little known fact about me: I spent almost 2 years cooking and baking exclusively gluten-free.

This was back in my California days. And it wasn’t for my own benefit. But for a man that I was with at the time. I was determined to be the “good girlfriend” and make him all the things that he had enjoyed in his younger years, but had to forgo since excluding gluten from his diet. So with the help of the internet and the local hippie-dippy market (which at the time was the best place to find gluten-free products), I armed myself with a pantry full of alternative flours and got to work. I spent endless hours in the kitchen. And we indulged ourselves in all my creations.

But those days are very far away now. That man is gone. And with his exit, so went the dozen bags of flours that had taken up residency in my kitchen. I returned to my usual baking ways (albeit for the occasional use of almond or hazelnut flour in a recipe). And eventually, all the other parts of my life returned to normal as well.

Truth be told, I did enjoy my walk on the gluten-free side of life. Sure, gluten-free baking can intimidating at times. But it can also open up a brand new world of flavors and textures. And recently, I’ve found myself kind of missing that. So with a copy of Alanna Taylor-Tobin’s new cookbook, Alternative Baker, firmly in my hands, I’m taking the plunge again.

Alternative Baker by Alanna Taylor-Tobin | www.floatingkitchen.net

Alanna is one of the sweetest blogging friends that I have. She is soft-spoken, silly, genuine and humble. And I knew I would love her before I even met her in person. Oh and let’s not forget to mention how amazingly talented she is in the kitchen and behind the camera. Like, I want to cry when I look at her beautiful cookbook and blog. It’s just too lovely to even process sometimes.

Boss Babes Fest MSP Retreat | www.floatingkitchen.net

I knew right away when I spotted her recipe for this Chocolate Cranberry Pecan Tart that it would be the first thing I would make from Alternative Baker. I’m a big fan of pecan pie, but sometimes it can be too cloyingly sweet, even for me. Alanna’s recipe, however, hits just the right balance of tart and sweet. With enough chocolate to keep any chocoholic very satisfied. The gluten-free tart dough comes together easily enough. And Alanna gives lots of tips and tricks so you’ll be sure to nail it on your first attempt. This is definitely one dessert to put on your Holiday baking list!

Chocolate Cranberry Pecan Tart {Gluten-Free} | www.floatingkitchen.net

Check out Alanna’s adorable trailer of her cookbook on over on her blog. And pick up a copy of Alternative Baker today!



Reprinted with minimal adaptations from Alternative Baker. Copyright © 2016, Alanna Taylor-Tobin.

Chocolate Cranberry Pecan Tart {Gluten-Free}

Serves 10-12

Chocolate Cranberry Pecan Tart {Gluten-Free}


  • For the Tart Dough
  • 1/2 cup cocoa powder
  • 1/2 cup almond flour
  • 1/2 cup sweet white rice flour
  • 2 tablespoons tapioca flour
  • 1/4 cup granulated sugar
  • 1/4 plus 1/8 tsp. salt
  • 5 tablespoons unsalted butter, cut into 1/2-inch cubes and chilled
  • 1 tsp. vanilla extract

  • For the Filling
  • 1 cup raw pecan halves
  • 2 tablespoons sweet white rice flour
  • 1/4 cup plus 2 tablespoons packed dark brown sugar
  • 1/4 tsp. salt
  • 2 large eggs
  • 1/4 cup maple syrup
  • 1 tsp. vanilla extract
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup roughly chopped dark chocolate
  • 1 cup fresh cranberries, halved


  1. Prepare the tart dough. Position a rack in the center of your oven and pre-heat it to 375 degrees. Place a 9-inch round tart pan with a removable bottom on a rimmed baking sheet and set it aside.
  2. In the bowl of your stand mixer with the paddle attachment, mix together the cocoa powder, almond flour, rice flour, tapioca flour, sugar and salt until well combined. Scatter the butter pieces over the top and drizzle with the vanilla extract. Then turn your mixer to medium-low and run it until the dough comes together in clumps and the butter is worked through, about 3-5 minutes.
  3. Dump the crumbs into your tart pan and use your hands to press the dough evenly into the pan, starting with the sides and then moving to the bottom, keeping the edges square. The dough will be about 1/4-inch thick. Prick the bottom of the dough all over with the tines of a fork. Then transfer the pan to your freezer to chill the dough until firm, about 15-30 minutes.
  4. Once chilled, transfer the pan to your pre-heated oven and bake until the crust is firm to the touch, about 18-22 minutes. Remove the pan the from the oven and while the crust is still hot, use the back of a spoon to press down firmly but gently on the bottom and sides of the crust to help it hold together. Set aside.
  5. Prepare the filling. Lower your oven temperature to 325 degrees and position a rack in the lower third of the oven.
  6. Spread the pecans out onto a small rimmed baking sheet and toast them in your pre-heated oven until fragrant, about 10-12 minutes. Remove the pecans from the oven and set them aside to cool. Once cool enough to handle, use your fingers to break the pecan halves up into smaller pieces.
  7. In a large bowl, whisk together the rice flour, brown sugar and salt. Add the eggs and whisk until smooth. Then whisk in the maple syrup and vanilla extract, being careful not to over work the filling. Whisk in the melted butter. Fold in the toasted pecans.
  8. Sprinkle the chopped chocolate over the bottom of your prepared crust. Top with the cranberry halves. Then pour the filling over top, distributing it evenly. Transfer the tart to your pre-heated oven and bake until the sides are gently puffed and the center is still slightly wobbly, about 20-30 minutes.
  9. Remove the tart from the oven and let it cool completely on a wire rack before slicing and serving.
  10. The tart is best when enjoyed the day of baking. Leftovers can be stored in an airtight container in your refrigerator for 3-4 days.
  • Roasted Red Cabbage Wedges with Za’atar

Roasted Red Cabbage Wedges with Za’atar

Posted on October 10, 2016

If you’ve been visiting this blog for a while now, then you know that I really like toppings. My motto: the more toppings, the better.

Part of the reason for this mild obsession with adding ALL THE THINGS to my foods is because I truly feel like certain food items (like puréed soups, for example) just shouldn’t be naked. But also, I really like the artistic aspect of it all. Food can be a wonderful canvas to play with different colors and textures. In fact, some of my most creative moments can come when I’m staring down at a smoothie bowl or a slice of avocado toast.

But even I have to admit that sometimes I can get a little out of control with the garnishes. Like, did we really need cilantro on that?

The answer is yes, by the way. We always need cilantro.

Roasted Cabbage Wedges with Za'atar | www.floatingkitchen.net

So when I first pulled these roasted red cabbage wedges out of the oven, I was tempted to hit them with chopped hazelnuts. Maybe a drizzle of tahini-lemon sauce. And of course, a sprinkling of fresh cilantro. But I resisted. Because these vibrant purple wedges were just too gosh darn beautiful to cover up. And they tasted amazing as well. For once, no extra embellishments were necessary.

I must admit that cabbage was never really a vegetable that I loved. Because I mostly associated it with coleslaw, which is kind of yuck in my humble opinion. But now I’m proud to shout from the rooftops that I’m an official cabbage lover! Seriously, sign me up for more of this stuff. It’s incredible. If you ever wanted to know how to eat an entire head of cabbage in one sitting, this is most definitely the way. In fact, I’m so confident that my Roasted Red Cabbage Wedges with Za’atar will convert anyone into a bona fide cabbage lover, that there is a money back guarantee on this recipe. Which is freely available on the internet, so there you go. Sorry.

Roasted Cabbage Wedges with Za'atar | www.floatingkitchen.net

These Roasted Red Cabbage Wedges with Za’atar would make a gorgeous side dish for any hearty Fall meal. In fact, you might even want to bookmark this recipe for Thanksgiving. Just saying.

Za’atar seasoning is a blend of herbs and spices that is frequently used in Middle Eastern cooking. And it’s an incredibly easy way to add a big punch of flavor to any dish. You can find za’atar in most large grocery stores, either with the other spices or in the aisle with the international items.

Roasted Cabbage Wedges with Za'atar | www.floatingkitchen.net

I’ve created this recipe as part of our monthly #eatseasonal round-up organized by my friend Becky from Vintage Mixer. October is a fun month in the kitchen, because there are still a few hints of Summer produce lingering. And lots of sturdy Fall fruits and vegetables, too. Check out Becky’s October Produce Guide for the low down on everything that’s seasonal and delicious this month. And scroll down below the recipe to see what some of my other blogging friends were inspired to create this October!



Roasted Red Cabbage Wedges with Za’atar

Serves 4

Roasted Red Cabbage Wedges with Za’atar


  • 1 head red cabbage
  • 2 tablespoons melted coconut oil
  • 1 1/2 tsp. za’atar
  • Scant 1/2 tsp. salt
  • 1 tsp. red wine vinegar


  1. Pre-heat your oven to 400 degrees.
  2. Remove and discard any outer leaves from the cabbage that are tough or wilted. Then slice the cabbage into 8 equal sized wedges. The core and stem should keep the individual wedges intact.
  3. Arrange the cabbage wedges in a single layer on a large rimmed baking sheet. Drizzle with the coconut oil. Then sprinkle with the za’atar and salt. Transfer the baking sheet to your pre-heated oven and roast the cabbage for 20-25 minutes. The cabbage should be softened and starting to brown in a few spots. Remove from the oven. While the cabbage wedges are still warm, sprinkle them with the red wine vinegar. Serve immediately.

October Eat Seasonal Recipes

October Eat Seasonal Recipes | www.floatingkitchen.net

Turkey Pumpkin Pot Pie by Kitchen Confidante

Roasted Chicken with Figs and Butternut Squash by Vintage Mixer

Lentil Chile Rellenos with Creamy Walnut Sauce by Letty’s Kitchen

Chorizo, Black Bean, and Kabocha Squash Chili by Flavor the Moments

Roasted Vegetable Soup by Joy Food Sunshine

Spiced Zucchini Pear Cake with Brown Butter Glaze by Completely Delicious

Orange Spiced Salmon with Spaghetti Squash by Foodie Crush

Pork Chops with Roasted Pears, Sage and Shallots by Simple Bites

Marinated Zucchini with Red Peppers and Garlic by Project Domestication

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