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

Um, did someone say brookie? Did someone say gluten-free brookie? Yes, that’s right, it’s here: Brimly’s gluten-free brookie. Combining a cookie and a brownie, this is by far one of the best recipes we’ve made. In this episode, Steph and Nash talk about how this beauty came about, how to make it, why it works, and much more.

Get the full recipe ⁠⁠⁠here⁠⁠⁠

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