Baked Good recipe collection

Egg-free and dairy-free oat cookies made with garbanzo flour, brown rice flour, and honey. A wholesome, allergen-friendly cookie with a nutty, hearty chew.

Deep-fried garbanzo parsnip gnocchi made with chickpea flour, parsnips, and gluten flour. Vegetarian gnocchi with a crispy shell, served with homemade tomato sauce.

These scrumptious appetizers made with skim milk and parmesan cheese are a great addition to a romantic dinner for two.

Garlic chocolate chip cookies with blanched garlic cloves soaked in maple syrup, mixed into a buttery dough with brown sugar, nuts, and chocolate chips.

Georgia peach cream pie with a stovetop vanilla custard layered between fresh peach slices in a baked shell, finished with sweetened whipped cream. Old-fashioned summer pie that lets ripe peaches do the talking.

German brown bread, a no-yeast quick bread with sour milk, maple syrup, baking soda, and graham flour for a dense, wholesome loaf. The old-country style brown bread for hearty breakfasts.

Giant honey oat cookies made with egg whites instead of whole eggs for a lighter, chewy texture. Scooped by the quarter cup for bakery-sized treats with crisp edges and soft centers.

Triple-ginger crumb crust made with gingersnap crumbs, crystallized ginger, and ground ginger. A spicy, fragrant pie shell that pairs with frozen or chilled fillings.

Diabetic-friendly gingerbread men made with whole wheat flour, bran, sugar substitute, and a bold blend of ginger, allspice, and cinnamon. Crisp and spiced without the sugar.

Topped with sliced almonds and a shiny glaze these cookies look just as fabulous as they taste.

Christmas gift-box cake decorated with homemade red ribbon and holly leaves made from melted vanilla chips and corn syrup, dusted with edible glitter. A centerpiece-worthy holiday showstopper.

Gloreos, a homemade copycat Oreo: deep-chocolate cake-mix cookies sandwiched with a fluffy vanilla cream filling. The gelatin-set filling stays firm, just like the real thing. A fun batch-bake for cookie lovers.

Gluten free pumpkin cookies blend rice flour and potato starch with cinnamon, pumpkin puree, vanilla, and chopped nuts. Soft, cakey, dairy-free, eggless, allergy-friendly.

Goat cheese and spinach phyllo turnovers with pine nuts, parmesan, rosemary, and lemon zest. Crispy Greek-style spanakopita triangles perfect for appetizers.

Golden amaranth shortcake made with amaranth flour, whole wheat pastry flour, tahini, and almonds, topped with crushed pineapple and a blended tofu cream. Dairy-free and honey-sweetened.

Braided honey yeast bread with an optional golden saffron tint and raisins, mixed in a food processor for easy kneading. A beautiful three-strand loaf brushed with honey for a glossy, sweet crust.