Chia seeds are kind of a thing these days, and with so many health benefits, it’s no surprise. But can you use them in baking? Absolutely. In this episode, Steph and Nash talk about how this recipe came together, the mystery of chia seeds, and how they played a major role in the final result. All that and more!

Curious about what we’ve been baking lately?

Check out our latest recipe, our ⁠⁠⁠⁠⁠⁠Chocolate Coconut Chia Pudding⁠

If you’d like to support the work we do at Brimly, you can do that ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠here⁠

This week, Steph and Nash discuss the idea of olive oil in baking, does it really make a difference, and is it even a good idea? We also dive into a few other topics that will inspire you to bake, no matter the odds. Join us this week, and like or comment! We love hearing from you!

Curious about what we’ve been baking lately?

Check out our latest recipe, our ⁠⁠⁠Gluten-Free Lemon Olive Oil Cake⁠

If you’d like to support the work we do at Brimly, you can do that ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠here⁠

What happens when life gets busy, but you still want a really good dessert? Well, this Gluten-Free Chocolate Orange Spoon Cake answers that question and solves that problem. Join Steph and Nash this week as they dive into why this recipe works, and how sometimes you just need a little break and a little treat at the same time.

Curious about what we’ve been baking lately?

Check out our latest recipe, our ⁠⁠Gluten-Free Chocolate Orange Spoon Cake

If you’d like to support the work we do at Brimly, you can do that ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠here⁠

Oh, carrot cake—you sometimes get such a bad rap, but most people don’t realize you might be one of the most delicious cakes of them all. In this episode, Nash and Steph explore that reality as they discuss their latest recipe: a gluten-free carrot cake. They also dive into the gluten-free lifestyle and some of its challenges.

Curious about what we’ve been baking lately?

Check out our latest recipe, our ⁠Gluten Free Carrot Pineapple Loaf Cake.

If you’d like to support the work we do at Brimly, you can do that ⁠⁠⁠⁠⁠⁠⁠⁠⁠here⁠

In this episode, Steph and Nash reflect on what made this past quarter special, from favorite recipes and ingredients to a few things they now feel like they couldn’t live without.

Curious about what we’ve been baking lately?
Check out our latest recipe, our Simple Almond Gluten-Free Crepes.

If you’d like to support the work we do at Brimly, you can do that ⁠⁠⁠⁠⁠⁠⁠⁠here⁠

In this episode, you’ll hear all about biscotti. Steph and Nash break down this recipe, which is honestly a feat in itself. To have something that tastes like it isn’t gluten-free, I’d say this one is definitely worth trying.

Get the full recipe ⁠⁠⁠⁠⁠⁠⁠here⁠⁠⁠⁠⁠⁠⁠

If you’d like to support the work we do at Brimly, you can do that ⁠⁠⁠⁠⁠⁠⁠here⁠

In this week’s episode, Steph and Nash talk about the beauty of simple baking through the lens of our raisin muffin recipe. We get into working with basic ingredients, trusting the process, and letting go of the pressure to prove something every time you step into the kitchen.

Get the full recipe ⁠⁠⁠⁠⁠⁠here⁠⁠⁠⁠⁠⁠

If you’d like to support the work we do at Brimly, you can do that ⁠⁠⁠⁠⁠⁠here⁠

In this week’s episode, Steph and Nash break into a delicious pistachio cookie and talk about how the recipe came together, along with the quiet power of almond flour in gluten-free baking. They also discuss why leaning into your baking strengths can make all the difference when working gluten free. All that and more in this episode.

Get the full recipe ⁠⁠⁠⁠⁠⁠here⁠⁠⁠⁠⁠⁠

If you’d like to support the work we do at Brimly, you can do that ⁠⁠⁠⁠⁠⁠here⁠

In this week’s special episode of the month, Steph and Nash explore how fika, a cherished Scandinavian tradition, inspired an impressive gluten-free Danish. They also dive into what it really means to be sustained, and yes, whether it’s true that we share 50% of our DNA with a banana.

Get the full recipe ⁠⁠⁠⁠⁠here⁠⁠⁠⁠⁠

If you’d like to support the work we do at Brimly, you can do that ⁠⁠⁠⁠⁠here⁠

So here’s what happened: February was almost over, chocolate fatigue was real, and Steph wanted cake. Just a simple, sliceable banana snacking cake that felt doable. In this episode, Steph and Nash talk through how the cake took shape, why oven temperature matters more than you think, and the optional chocolate glaze that somehow tastes like Nutella without using hazelnuts.

Get the full recipe ⁠⁠⁠⁠here⁠⁠⁠⁠

If you’d like to support the work we do at Brimly, you can do that ⁠⁠⁠⁠here⁠