So, the diet has been going quite well. Most days it doesn't even feel like we're on a special diet anymore. The only thing that makes us realize that we're restricted are baked goods and restaurants. BUT, we're finding solutions!
If you live in Rochester...and need a "safe" restaurant, please check out the Owl House. They have a wonderful vegan/gluten free menu. Their food is delicious, prices are very reasonable, the wait staff are kind, and the atmosphere is modern/artsy. PERFECT!!
After an awesome run in the warm rain with my husband...I got a serious sweet tooth attack. I needed sugar. My mom had bought me a box of gluten free cupcake mix a while back...I just hadn't had the time/urge to make them. Today was the day.
1 egg replacer
2/3 cup of coconut milk
4 tbsp of dairy/soy free butter
1. Preheat oven to 350
2. Get muffin pan ready (grease or paper liners)
3. Cream softened butter with about 1/2 cup of dry mix, and blend with a mixer until smooth. (I found that the batter was a little liquidy, so I added a bit more of the dry mix until I got the right consistency)
4. Add remaining ingredients and beat on medium speed for about 1 minute, until smooth
5. Divide batter into prepared muffin cups
6. Bake 20 minutes (test with toothpick)
7. Frost when cool
Frosting:
4 tbsp dairy/soy free butter
1 tsp pure vanilla extract
3 cups powdered sugar
2-4 tbsp coconut milk
1. Beat butter with an electric mixer until fluffy
2. Add vanilla and 1 cup powdered sugar, beat until smooth
3. Add remaining ingredients
4. Beat well, until spreading consistency is reached
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| Finished product! A few went missing right way ;-) |
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| Mmmmmmm!! |
Yum. You're so cute -- a few went missing right away, ha. I wish I could reach one right now; another few would go missing! :-D
ReplyDeleteSummer arrived here before Spring, too. It's been in the 80's and our trees and flowers are blooming! Glad your diet is still going well.
love, MommaRitzy