I could eat that crumble topping for lunch. Its the dangerous and irresistible crisp factor that occurs when you meld butter and cinnamon and oats. Its rare and almost only happens when your making an apple crumble so you have to savour it. (more…)
Gluten free baked goods are a fine art.
I have yet to master the mysterious witchcraft of combining different flours and oils to create a delicious wheat-free product. After many attempts with coconut flour, and one too many disappointing muffins later I have almost sworn off of experimentation.