And we’re off on a rant…
Gluten-free baked goods are too often loaded with high-glycemic flours such as white rice, tapioca and potato. And the proliferation of all the sweet GF products I see in the store has me seriously worried about everyone’s blood sugar. Now I’ll admit, in the past, I’ve posted recipes so desperate to be a facsimile of their wheat-loaded cousins I put whatever it took in there to get it right. But… I can’t do it anymore. Continue reading
I don’t have time to make every little snack we eat, from scratch. That said, I hate spending two to four bucks on an energy bar. I don’t eat a lot of energy bars, but they can be the perfect little something to get you through the morning or late afternoon when you’re having a little blood sugar dip, but don’t want anything too substantial because a meal is right around the corner. Continue reading
This is a rich buttery cake similar in texture and flavor to a Madeleine, and a perfect bed for luscious ripe berries and fluffy whipped cream. Continue reading
