INGREDIENT: flour (tapioca)
Guest post from Michelle of The Willing Cook Christmastime can affect all of our senses; the smells and tastes of baking cookies, the twinkling of simple white or brightly colored lights, the warmth of a glowing fire. Nothing says Christmas to me like trays full of brightly decorated sugar cookies, pumpkin rolls, wedding cookies, date bars, plum pudding, gingerbread bars, and on and on. I’m sure that I’m not alone.
This allergy-friendly soup will remind you of your grandmother’s chicken & dumplings growing up, only easier since you can make it in your slow cooker.
I have come up with a recipe that does many things for many of you chocolate lovers out there. Are you ready for it? Molten Chocolate Lava Cake made in the slow cooker that is free of gluten, dairy, and egg (among a few other top allergens). Yes, my friends, it’s true!
I came across a recipe in a magazine recently for Ginger Biscuits with peaches that was simply calling my name. Seeing as how it is peach season and we love ginger, I thought we could not go wrong with this flavor combination. However, in order that everyone in our family could enjoy this summer treat, I decided to make it free of all the top allergens. This was a first-time recipe experiment for me, and oh boy! we were so pleased with the outcome! The ginger biscuits are wonderful for breakfast, as well, with a fruit jam spread on top.