Friends at work have gotten into the fun tradition of decorating each others’ desks for birthdays! My favorite part is dreaming up personalized and specialized themes that are fun and fit the person we are celebrating, and seeing what we all bring and how it comes together. The latest was a collection of vignettes that included Easter, candy, chocolate, cute, minis, marathon runners, gluten-free, snow sports…
I baked this gluten-free chocolate cake from Bob’s Red Mill, and decorated it with fluffy vanilla “snow” frosting, coconut, mini skaters, daring skiiers, a marshmallow snowman and a cute gingerbread house!
A little gluten free chocolate cake with whipped vanilla/almond butter frosting for my older bro’s birthday 🙂
I made these pumpkin muffins to take to Thanksgiving dinner this year. Even though the recipe is for a gluten, egg and dairy free treat, I altered it slightly for my use….
Only got a chance to snap this quick pic!
For the first ingredient, I used this “gluten-free flour mix” which I found at a local store. To avoid cane sugar sensitivities, I replaced both the brown sugar and white sugar with coconut sugar like this, and since the dairy allergies present were not extreme, I went ahead and used regular dairy butter. I did need to avoid using cinnamon though, so replaced the 1-1/2 tsp. that the recipe calls for with 1 tsp. Allspice and 1/2 tsp. cardamom.
They didn’t turn out looking like the picture in the recipe, but taste-wise, I think they turned out pretty well.
I attempted to make a gluten-free, egg-free and cane sugar-free treat to take to my 4th of July family gathering!
I can’t remember exactly what recipe I used now, but I did alter a banana cake recipe, using rice flour, omitting the eggs and any dairy products, and used coconut oil and coconut sugars.