FoodPress

I’ve been sort of busy. I’ve gone completely overboard and I’m pretty sure I’ve single handedly caused a local butter shortage. I made this eggnog fudge. I made these coconut lime bars. I made this peppermint mocha cake. I made homemade poptarts. I made these chocolate crinkles. I made these linzer cookies. I made these cowboys cookies. I made these pistachio orange cookies. I made these pignoli cookies. You just got a cavity reading that. I also made these gluten free oatmeal cookies. Look down…

While planning the menu for the bridal shower I was hosting, I used a couple of different recipes to accommodate those gluten-free and lactose intolerant guests. (I am reluctant to describe guests by their food sensitivities, but using their names on-line is even less appealing.) Lemon Poppy Seed Cupcakes with Cream Cheese Frosting anchored the dessert table at the request of the Bride-to-Be. I was thrilled to see Meyer lemons already available in stores and picked up the first of the season.

Croutons. Might seem like a simple little thing to most people but to the gluten-intolerant even the little things can sometimes be a big thorn in their side. There are so many things people with gluten intolerance think they have to live without. Well, I’m here to prove them wrong. I hear it all the time…the whining, the complaining, the “poor me” attitude, even the tears. I do feel for them at first, but if I run into someone who is gluten sensitive or has Celiac’s and it’s been a year or more…

A variation on my much loved Flourless Cashew Cookies, these simple, sweet and nutty cookies are not only vegan, but naturally gluten-free too – and as with their cashew cousins, there’s no added fat. With only five simple ingredients, you’ll be whipping up these toothsome temptations in no time at all and seeing them disappear even faster than that. Who needs cholesterol-laden eggs and arterie-clogging added fats to hold cookies together?