To prove the concept that gluten-free cooking is attractive to more people than just celiacs, consider the simple Peanut Butter Cookie.
Sweet, tender, rich and a little crunchy, it’s a favorite of many who have no intention of eating anything gluten-free.
“Yum!” I heard as I was setting up a photo of the Butterscotch Bars I’d just baked. I turned around to see my husband grabbing a whole handful of them from the pan as he was finishing his first mouthful. He’s usually not so interested in my gluten-free cookies, but these really were outstanding.
Maybe it’s because I grew up in south Texas — where we had pecan trees in our yard — that pecan pie is one of my favorite desserts. Maybe it’s just because pecans in any form are among my favorite flavors. Whatever the reason, these Pecan Pie Minis are the best combination I have found of pie, candy and bite-size dessert.
Spice scents filled the kitchen along with the more subtle brown sugar and pecan aromas…my mom was baking Oatmeal Cookies. These still bring back memories of some of my favorite things about her kitchen, especially her Christmas baking.
Whatever time of year it is, gluten-free oatmeal cookies are still my favorite, but especially during the holidays.
The chocolate flavor is rich. It’s not overpowered by odd tastes that sometimes go with gluten-free flours. The texture was dense but still a little crumbly…,
A summer staple around many campfires and grills, a gooey, rich chocolate somemore for dessert is also easy in the kitchen. Find some gluten-free graham crackers, some marshmallows and your favorite chocolate — I like semisweet, but milk chocolate or whatever else you might prefer will work, too.
The first time I made these, Al wasn’t too sure if he liked them or if they were just “okay.”
The second time I made them, he asked me to make some more!
The pureed lentils add a better flavor to the fudgy chocolate.