Then, I found La Tartine Gourmande. The book is gorgeous, with pictures on every page and fun descriptions and anecdotes of the author's life.
And the food. Oh, the food.
The recipes are all delicious-sounding, and I quickly realized that each one was naturally and effortlessly gluten-free. That just made transferring it into something I could eat even easier.
I came to this recipe and, given my LOVE of dried cranberries, knew I had to make it. I fiddled around, using buckwheat flour instead of quinoa, chocolate chips instead of white chocolate (because of what I had on hand), coconut oil instead of butter, and a flax "egg" instead of a real one, and voila: out of my oven popped a batch of delicious, crunchy-but-soft, slightly tart and oh-so-addicting cookies:
If you are inspired by all types of cooking, I recommend you pick this up today and see for yourself how easy it is to have fabulous food at your fingertips.