Easy holiday-weekend recipes

One-bowl cake batters, press-in tart crusts, and make-ahead pancake mix—here’s a roundup of some of the easier recipes that would be perfect for this holiday weekend

Hello!

Here’s a collection of nine fast and easy gluten-free recipes to take advantage of the long weekend and summer-fruit season:

Basque cheesecake, fruit crumble tart, chocolate almond cake

Burnt Basque Cheesecake — With berries, cherries, and stone fruit finally in season, this cheesecake is the perfect choice to serve with any fruit. If you’ve never tried this type of cheesecake, it’s exceptionally creamy, with the center spoon-ably soft. It disappears faster than any other dessert at every event I’ve brought it to.

Fruit Crumble Tart — This is probably the easiest fruit tart you could make: the press-in base and crumble topping are both made from my shortbread recipe, filled with fresh fruit that is barely cooked ahead of time. Same idea as a jam bar, but more like a fruit tart and has a wonderful buttery bite when cool.

Tartine Chocolate Almond Cake — Published on FOOD52 where the recipe has 5 stars, I developed this recipe for my book Tartine All Day and served it at Manufactory where we made it in muffin-size cakes topped with lightly sweetened whipped cream, sometimes dotted with raspberry or strawberry jam that sinks to the middle when baked. This is a deeply chocolate-y cake is made with almond flour which gives it a very moist texture without any added butter or oil.

Blueberry muffin, yogurt flatbread, apricot almond cake

Blueberry Cornmeal Muffins — In developing these, I let the batter sit for 30 minutes in the fridge and discovered they rose significantly more than when I baked them off immediately (see photos). The batter has just enough corn for a bit of crunch and flavor, and they have a soft, buttery crumb that is lightly sweet, and packed with juicy blueberries.

Flatbread with Greek yogurt and millet — These are made with just a few ingredients, require no rising or resting time, and cook on your stovetop in a few minutes. They yield a soft, pliable flatbread that make the perfect accompaniment if you are grilling or are making dips or spreads.

Apricot Almond Cake — A quick one-bowl, single-layer cake perfect for now when apricots are in season (it’s a short season!). This cake is so beautiful with its apricot halves baked on top of the batter; all it needs is a light dusting of confectioners’ sugar.

Four-grain pancakes, coffee cake, carrot-flax muffins

Four-grain Buttermilk Pancakes — For pancakes that are whole-grain but still light and fluffy, try this recipe. There are instructions on how to make this as a make-ahead mix so all you have to do is scoop and mix for a super-quick breakfast.

Sour Cream Coffee Cake — This is a fantastic streusel-topped coffee cake that I’ve made several variations on, such as this Babka-inspired version. Swirl jam or fruit in before topping with the streusel, or drizzle with icing. It’s a fast recipe that yields a nice toothsome texture and the perfect coffee or tea accompaniment.

Carrot Flax Muffins — These are a plain-looking muffin, but what they lack in aesthetics, they more than make up for in deliciousness. Super soft and moist, low in sugar, with your choice of grated zucchini, apple, or carrot. A real old-school bran muffin, but gluten-free. These are a variation on my Apple-flax-oat muffins from my book Tartine All Day.