Up until recently my efforts at gluten-free baking had been mostly failures. It’s a tough thing to master. But I picked up a couple of recipes on Kristin’s blog, and they both turned out surprisingly well. At the time I was looking for a guilt-free snack I could bake, and these seemed to fit the bill. Substituting other flours for wheat often yields a higher-protein, healthier baked good, so I thought it was worth a try.
I made the lemon-blackberry breakfast cookies, substituting blueberries since I had so many in the fridge.
I’m not usually a big fan of banana-flavored things, but in these recipes the banana was more subtle. You can taste it, but it’s not overwhelming.
I also made flourless peanut butter chocolate chip muffins. I was amazed by how much the texture resembled something made with flour. The muffins are soft and fall apart easily, so I would not make them bigger than mini muffin size. But they taste great, and I bet you could add nuts, fruit or other ingredients to change them up.
They disappeared so quickly, I have to make another batch!