Y’all. Jo Ann got me this gluten-free bakebook as a thank-you for working on her closet, and I am IN LOVE I TELL YOU. The bakebook focuses on cupcakes, and all of the recipes use either almond or coconut flour, making each recipe grain-free (aka – super low carb, super low glycemic ). That this book utilizes these two flours is a major plus for me because with my gluten allergy issues and low blood sugar tendencies, I have found that when I consume less carbs and more fats and proteins, I feel better and have tons of energy.
With all that said, I’m going to be trying out the recipes in this book and posting the results on the blog! My first recipe to try were these hostess cupcakes:
I had a few disastrous moments while baking these. In fact, I was sure I wouldn’t be able to post about it on the blog (this explains the sloppy hostess swirls). Surprisingly though, they ended up turning out really tasty!
I did learn a few lessons from this experience though:
I was really pleased with this recipe and will definitely try it again. I can’t wait to try some new ones from this bakebook as well! Hopefully my next experience will produce prettier results!
What’s making your Saturday sweet?