I’m sure you’ve heard the expression, when life gives you lemons make lemonade! Well, this former baking enthusiast has been off-duty since the Celiac diagnosis.
and they were…well, lacking many things. So, I took a page out of Babycakes’ author Erin McKenna’s book BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York’s Most Talked-About Bakery by adding coconut oil, agave nectar, and salt, crushing them into a pie dish with a rubber spatula.
I actually popped it into the freezer for a sweet treat in the next few weeks.
I mentioned that I would be making something out of bison the other day and this former vegan actually did it! I used the Hamburger Patty Maker Press Mold Machine that my mother gave us and had extra to freeze.
It actually wasn’t too gamey and was delicious!
It was raining this afternoon and so my toddler did a little exploratory play (ice water vs. lukewarm water) in the kitchen …
while I prepped for a re-do on yesterday’s baking effort.
I decided to make grain-free, soy-free, lactose-free, gluten-free cocobanana cookies!
- 1/2 C. Coconut flour
- 1C. Almond meal
- 1/2 C. Butter
- 1/4 C. Coconut crystals (sugar replacement)
- 1 banana
- 1/2 C. chocolate chips
- 1/2 C. coconut milk
- 1 t. vanilla
- 1/4 t. salt
- 2 t. baking powder
and spooned dough balls on a greased baking sheet and baked at 350 degrees Fahrenheit for 10-12 minutes.
Yum! They were a hit!