It’s the end of February, which marks a full 12 months since I started this blog. To mark the occasion, here are my personal favourite 10 recipes, in no particular order. All are gluten-free and low-FODMAP (or can at least easily be rendered low-FODMAP).
Gooey, cheesy and oh so delicious. When hot from the oven they might seriously be the most delicious bread-like item EVER.
Nanaimo bars are the quintessentially Canadian dessert, at least as far as English Canada is concerned. They’re a no-bake, three-layer affair: a biscuit layer on the bottom, a chocolate layer on top, and a soft middle layer that most often tastes custardy, though there are plenty of variations such as mint or peanut butter.
I like Nanaimo bars well enough but to be honest, I don’t love them. They’re a bit too sweet, a bit too rich, and the middle layer tends to be a bit too squooshy for me, too similar to buttercream icing, which is something I only like in small quantities. So I made up a healthier version: gluten-free, high-protein, low-lactose, low-sugar. Honestly, though, you won’t notice that it’s healthier than the standard Nanaimo bar. This version is still plenty rich, sweet and delicious. Continue reading
Gluten Free International 