Then, I found La Tartine Gourmande
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.
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