I wanted to try out 2 sugar and gluten-free treats today. I also made a French Bread that was no where near gluten-free but I did make it with agave syrup instead of sugar.
The French Bread recipe I got from here and have made it a few times in the past. All I did was substitute 1 T and 1 t of agave syrup for the sugar and use coconut oil instead of vegetable oil. Z helped me…
and the whole family enjoyed the bread straight out of the oven with some butter. Yum.
We also made the most delicious Peanut Butter Pudding – so rich and creamy. Seriously good stuff. The only change I made was to use plain, full fat yogurt instead of nonfat vanilla.
And the other incredible goody I made today was these truffles. TO DIE FOR. Seriously, just so much yum.
Now here’s my shameful secret – I made it with my food processor that I have never used but have owned for 4 1/2 years. Please don’t tell my mother (especially since she shelled out the dough for it AND it was a gift I asked for!). I was seriously pretty scared of the thing. Now that I have used it, I see how foolish that that feeling was. But it’s true.
Finding these recipes and loving them really help me mentally. I have not been lamenting over the loss of sugar too much but just knowing I can have a wonderful dessert that I think is divine is reassuring.