Carrot cake. Love it. But the oil, the sugar, the gobs of cream cheese frosting–not so much. I’m not saying this is the healthiest cake in the world, but it is free of refined sugar and wheat flour. It is also small in stature, hopefully encouraging the notion of a reasonable piece of something as opposed to a slab… Continue reading
Hubby is about to board a plane home to visit the family, and I decided to make a little something out of the plums I harvested from my brother and sister-in-law’s plum tree. The goal–aside from a something celebratory, summery and sweet–was to avoid being left alone in the house with the rest of a large cake. Continue reading
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
