I recently received a book to test out, "Gluten-Free with Love." I decided to choose the simplest recipe I could find -- the Peanut Butter Cookies.
I tried them once on my own with stevia powder...and quickly realized I was very mistaken!! I have never baked with stevia before so I didn't know which kind to buy. Whoops.
When I went home, I offered my mother and sister the positions as my sous chefs...and they gladly made me sous chef. I was allowed to do the bare minimum of work.
We started off with a few stolen stevia packets from our local, gluten free friendly grocery store, Peter's Cornucopia. Stevia isn't an ingredient often used in my house, so we decided to swipe some, figuring that we were regular customers so it was okay. Don't arrest me!
As per the recipe, we mixed together the three ingredients and shaped them into small balls.
Then we placed the balls onto an ungreased cookie sheet and about 10 minutes later, we had our Peanut Butter Cookies!
After our so-so time with the Peanut Butter Cookies, we looked through the recipe book to choose another recipe to prepare from the cookbook. On my own, I decided to try the Cashew Butter Cookies (without the same terrible stevia that was my fault in purchasing). My experience with the Cashew Butter Cookie was similar to my experience with the Peanut Butter Cookies.
Many of the other recipes (i.e. in the book were naturally gluten free, and were not changed to be gluten free. I appreciated that the peanut butter and cashew butter cookies were simple to put together, but I didn't love the flavors of either of them.
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Gluten-Free With Love
by Tricia Fecteau