Greetings, fine readers of Sarah Bakes Gluten Free Treats. In the likelihood that you know nothing about
me or my blog, All Day I DreamAbout Food, let me tell you a little about myself. I really do dream about food all day and I
always have. However, I am also a
diabetic, which makes the foods I dream about a little more limiting. I do not fit the typical profile of someone
with Type 2 diabetes, as I am slender, fit and have always eaten healthfully. But it is what it is, and there is no use
crying over the proverbial spilled milk.
I am pleased to say that I control my blood glucose levels
entirely through diet and exercise.
Besides becoming a very dedicated long-distance runner, I also switched to
a low carb, gluten-free diet. And I can
honestly say that I believe this is the way humans are supposed to eat. It just so happens that I have a Master’s
degree in human evolution, so I feel I am uniquely qualified to say that!
You will find that my blog tends to focus on baked goods and
sweets, but also includes main dishes, side dishes, soups and salads. I lean heavily towards the baked goods
because I’ve always had a passion for baking (and, let’s face it, for the end
results!). But I also feature decadent
treats and “bready” foods because these are the things that newly diagnosed
diabetics and low carb dieters think they have to give up for good. Nothing delights me more than proving them
otherwise, and I’ve become quite a whiz with almond flour, if I do say so
myself. Cakes, cookies, muffins, quick
breads…it’s all possible to be gluten and sugar free. And seriously delicious.
I am not vegan or vegetarian, but many of my baked goods can
be adapted as such. If you have any
questions about how to adapt one of my recipes, please let me know. I’d be more than happy to help you figure it
from All Day I Dream About Food
If you’ve ever worked
with coconut flour, you will know that it’s a strange beast. It soaks up liquids like crazy and stubbornly
remains as thick as porridge, and it needs a lot of eggs to make it rise and
hold together. I’ve had many a coconut
flour fail, but as it is both gluten-free and low carb, it’s an ideal
ingredient for me so I keep on trying.
And these pancakes were a huge success.
Many readers raved about them, and they happen to be the most searched
for recipe on my blog. I guess a lot of
people out there want pancakes made with coconut flour! One word of note: it seems that different brands of coconut
flour differ somewhat in consistency. If
you find your batter too thin, add one more tablespoon of coconut flour to help
thicken it up.
What is it about things in miniature that make them so
appealing? Is it the fact that we can
pick them up with our fingers and pop them into our mouths in one fell
swoop? Whatever it is, these sweet
little guys were very popular. They were
creamy and light, and had a crust that tasted like maple shortbread. And I happened to make them with my homemade cream cheese recipe, which I also highly recommend. If you don’t have a mini cheesecake pan, you
can make a large size, but I recommend doubling both the crust and the filling,
and it will take longer to bake.
I’d love to tell you that it is my expertise in the kitchen
that led me to create this popular recipe, but it was more of an accident than
anything else. I was putting together a
recipe I’d used several times, but I ran out of hot sauce and decided to sub in
Sriracha. And I was distracted by my
son, who needed help with his homework, so before I knew it, I’d put in far
more than the 2 teaspoons I intended. I
decided to go ahead with it anyway, and it was amazing. It’s not overly spicy, the yogurt seems to
subdue the Sriracha in the marinade. But
it’s tangy and delicious and has become a family staple…for my family and
apparently for many others as well!
Finally, I’d like to introduce you to one of my favourite
low carb, gluten-free bloggers, the lovely Maria Emmerich of Maria’s Nutritious and DeliciousJournal. Maria and I have worked to
together on a couple of projects, including a cookbook and a series of short
cooking show clips for a local channel down in New Orleans. For one of the clips, she made her delicious FlourlessChocolate Torte. This dish is
amazing and I’ve adapted it into brownies (PeanutButter Swirl Brownies) on my own blog.