Explore - Page 66

A gentle water bath sets these coconut and lime custards into soft spoonable desserts.

These drop biscuits need no rolling or cutting.

Ground almonds give this simple skillet cake a tender, slightly nutty crumb.

Cauliflower blends into a smooth base for this cheddar soup without needing a flour roux.

Roasted sweet potatoes make a soft, naturally sweet base for a smoky black bean and corn filling.

Buttermilk gives these blueberry pancakes a tender crumb and a gentle tang.

Cocoa powder gives these walnut brownies a deep chocolate flavor without melting a separate bar of chocolate.

Roasting the zucchini briefly before assembling this bake helps reduce excess moisture.

A buttery oat mixture does double duty as the pressed base and loose crumble topping for these raspberry bars.