So, I’ve been on this health kick lately, trying to cut back on sugar and gluten. But, like, I have a HUGE sweet tooth. It’s a problem. I can’t just not have dessert. That’s where my little experiment started.
Operation: Delicious & Healthy Desserts
First, I scoured the internet. I mean, I really dug deep. Pinterest, food blogs, you name it. I needed recipes that were both sugar-free AND gluten-free, and that didn’t taste like cardboard. That’s a tall order, let me tell you!
I found a few promising candidates. A chocolate avocado mousse (sounds weird, I know, but trust me), some almond flour cookies, and a coconut milk panna cotta. I decided to start with the cookies, figuring they’d be the easiest.
I gathered my ingredients. Almond flour, baking soda, some sugar-free sweetener (I used erythritol), eggs, vanilla extract, and some sugar-free chocolate chips. I preheated the oven and lined a baking sheet with parchment paper. Pro tip: always use parchment paper! It prevents sticking and makes cleanup a breeze.
- Almond flour – the base of our gluten-free goodness.
- Erythritol – my sugar substitute of choice.
- Eggs – for binding and richness.
- Chocolate chips – because, chocolate!
I mixed everything together, following the recipe (mostly… I may have added extra chocolate chips). The dough was a little stickier than regular cookie dough, but that’s expected with almond flour. I dropped spoonfuls of dough onto the baking sheet and popped them in the oven.
The waiting was the hardest part! The smell of baking cookies filled my kitchen, and I was seriously tempted to just eat the raw dough. But I resisted! Finally, the timer went off. I pulled them out, let them cool (another test of my willpower), and then…the moment of truth.
I took a bite. And…they were actually pretty good! Not exactly like grandma’s cookies, but definitely a satisfying, guilt-free treat. They were a little crumbly, but the chocolate was melty and delicious, and the erythritol didn’t have that weird aftertaste some sweeteners have.
They were a little crumbly because i guess i should’ve added something for binding, i added eggs but seemed it didn’t work well, maybe next time i should search for the substitute for this problem.
So, my first foray into sugar-free, gluten-free baking was a success! It definitely took some trial and error, and a lot of online searching, but I proved to myself that it’s possible to have your cake (or cookie) and eat it too, even without the sugar and gluten.
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