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Sunday Sneak Peek

November 16, 2014 By Johnna Leave a Comment

This post contains affiliate links. See my disclosure for more information.

This week I spent time working on upcoming posts to share with you sweet folks.  Want a sneak peek?

I baked a pie crust today.  The recipe for the crust is already available here.  I’m filling it with my new no-bake pumpkin pie filling.  It’s creamy and custard-y, dairy-free and vegan, no refined sugar and no processed food. Just pretty simple ingredients.  You’re going to love it!

Gluten-Free, Dairy-Free, Vegan Pie Crust | In Johnna's Kitchen

Pumpkin pie needs a dollop of whipped cream, right? But for many of us, it needs to be dairy-free.  I worked on a coconut whipped cream this week that stays whipped, light and fluffy.  I’ve seen versions that use gelatin to hold the texture, but I don’t eat gelatin so had to find an alternative.  I can’t wait to share this with you!

Coconut Milk for Whipped Cream

Today I spent time with my favorite fella working on some behind-the-scenes techie stuff for this site.  I don’t understand most of it, but have seen some of the upgrades and really like them.  My fella and his trusty canine sidekick are helping things get even better around here for all of you!

My favorite fella and his sidekick

That’s it for today.  I’ll see you tomorrow with a tasty recipe perfect for breakfast, brunch or brinner.  Any guesses?

Filed Under: In the Kitchen Tagged With: nablopomo

« Soften Saturday: If I Wasn’t Afraid
Curried Sweet Potato and Cauliflower Hash (gluten-free, dairy-free, vegan option) »

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About Me

sidebarWelcome! I'm Johnna and this is my kitchen... You'll find gluten-free food, fun and travel here, from original recipes to travel and dining recommendations along with tips on simply having fun. Pull up a chair, join me at my kitchen table! Read More

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