I love creating recipes, and I especially love the challenge of creating gluten free recipes. I’ve had many people ask me how I come up with my recipes. Usually it all starts with a blank piece of paper and a pen. I jot down my ideas and rough out my recipes on my own. Like many bloggers, I’ve come up with a combination of certain ingredients that just plain work well together. My recipes are not knock-offs, they’re original creations that I have tested.
We’ve all had epic fails in the kitchen. Most of us usually do not photograph the evidence for all to see. But a friend of mine was brave enough to do just that. As we sat talking about gluten free baking, she detailed the trouble that she was having making a tasty gluten free cupcake. She described her attempts as flat, dense, and sunken. She even showed me a photo.
Over the past several months I’ve continued to revisit a recipe that I’ve been working on. It’s a flourless, dairy free recipe that features almond butter. Finally after some tweaking here and there, I have a recipe that I truly love and want to share with you!
Are you sneaky? Like hiding veggies in your recipes to amp up the nutritional value? Well, if you answered “yes” then this recipe may be right up your alley.
Despite the fact that more snow is forecasted to fall tomorrow (no April Fool’s joke), I know that warmer weather is on the horizon! So I am transitioning my thinking to the sun-drenched days ahead. Come spring and summer I am always trying to create recipes that come together with relative ease (and with little time in the oven as well). This Lemon & Berry Slab Tart fits the bill. It was part of our Easter dessert table, but I think that it will be a festive recipe for Memorial Day or July 4th as well, and that’s why I am making sure to share the recipe with you (so I have it as well).