The experiments continue.
Coconut flour blueberry muffins are pretty darn good. I made a batch last weekend. Very moist. Very yummy.
Chocolate-avocado pudding is very yummy.
The only fail was a flaxseed-based tortilla substitute. It had a weird spongy texture and a really strange purple-brown color. Even when amped up with a liberal shot of salsa to go over my eggs, it had no flavor. Probably a sponge would have had more taste and been less effort.
Still, the benefits of cutting down on dairy and grain outweigh the hassles. I’m not having any cravings for anything, including chocolate. I’m not plagued by brain fog and my energy level is holding its own.
We’ve all heard the saying “when one door closes, another one opens.” The gift is that I get to learn how to work with these new culinary colleagues and craft dishes that are just as tasty as ones made with dairy and grain.
The biggest issue so far is having to remind myself that the cakes, lemon bars, and cookies are intended as treats, dear, not for steady consumption.
Tonight’s experiment: a pizza with a socca base. Socca is a chickpea flatbread with origins in southern France. I have a little goat cheese and cherry tomatoes for topping it.
Let the experiments begin.