Baking without gluten, eggs, milk, nuts, almond flour (which I love to bake with), also no corn or soy. Phew! That’s hard. However, I do love a kitchen challenge…
My daughter made a request yesterday for lemon bars, I had made them awhile back and they were such a huge hit that they were gone in one day. Only hitch was that I had no lemons...
Tubes of cinnamon bun dough make for pretty fantastic doughnuts, sort of like a doughnut-meets-cinnamon bun, with crusty edges and soft, chewy insides, and they take under 15 minutes to make. (Also: churros!)
This giant cookie ice cream cake is divine - easy to make, and just happens to be gluten-free!
This simple chocolate cake is whizzed together in the blender - and can be easily dressed up for the holidays!
Canned beans purée more smoothly to add to cake, loaf and muffin batters – here, black beans are masked with cocoa to make healthier chocolate cupcakes.
These tasty bars can be made using any type of jam or preserves – or try them with mincemeat or leftover cranberry sauce, spiked with a bit of orange zest.
Cooked split red lentils cleverly disguise themselves as oats in these easy yet festive cookies.
Puréed white kidney beans boost fibre and protein in these soft and gooey cinnamon buns, without sacrificing their texture.
Sprinkle-coated sugar cookies are easy and quick to make when you need festively decorated cookies fast!