It’s Friday once again, time for more neat things we found on the web this week.
I’ve been looking for breakfast things lately, because breakfast without dairy and egg is a pain, and if you can’t do gluten, it’s even worse. I found this yummy looking Blackberry And Apple Traybake. Normally, I think it’s too sweet for breakfast, but during the holiday season I think you could get away with it.
Also, here’s some vegan and glutenfree Soft and Spicy Ginger cookies that would be wonderful at this time of year.
If you’re looking for a different appetizer to serve at your Thanksgiving shindig, I found this Cranberry Salsa recipe. Because you know me (Denise), I like the hot stuff. Continuing with spicy flavor profiles, I also found this recipe for Baked Sweet Potatoes with Ginger and Honey that I think would be yummy, not too spicy, but would give sweet potatoes a little kick.
Things I’m currently playing with: chia seeds. They seem to not only replace egg, but also gluten. Here’s how to do it. So far? I am VERY impressed. (I also used 2 Tablespoons of ground chia seed, which I ground up in a coffee grinder, with 6 Tablespoons of water to replace two eggs with a Duncan Hines brownie mix, which has no milk or egg, and it worked beautifully -Denise)
I have high hopes for this brownie recipe. Just before I went gluten-free, I’d almost perfected a brownie recipe I had been working on for over a year. It hasn’t worked GF. *giant sigh* This recipe is almond flour-based, so no good for Denise, but… (follow up: it worked pretty well. I will be messing with this recipe going forward).
I don’t know why these would make good wedding favors, as giving your general guest list bath products seems… odd? But if you’re looking for bath bombs where you control all of the ingredients (which, hey, we love as allergetic people), try these bath bombs.