It’s not often that I find a collection of dessert recipes like this, all in the same week. Usually, I’m altering more conventional recipes into something naturally sweetened and substituting flours. Most of these ingredients are just fine for everyone’s issues in this house — yay!
Since we’re all taking a short break from chocolate in my house (short … I can only handle short, but it’s been good because I really was eating it abusively and I haven’t missed it quite as much as I thought I would), this carob layer cake caught my eye. It’s only sweetened with honey, agave or brown rice syrup, which I like and she gives alternatives to sugary frostings, which I also like.
I’m attracted to the idea of these raisin bars, because they don’t have sugar in them at all, but I still think all of that dried fruit is going to make them very sweet in their own rite. Since they sound so delicious and I happen to have all of the ingredients in the house, I just may try them.
I may not be OK. I’m not sure how to stop drooling … over the picture … over the recipe for cherry amandines … over the fact that there’s no wheat or white sugar in the recipe … over the fact that Bea used cherries, pits, stems and all, in her beautiful dessert. That’s bold! La Tartine Gourmande, you’ve won my over with this one!
Clacked by Debbie McDuffee
on Jun 28, 2010 @ 10:00 EST5EDT
