Glazes, drizzles, and any confectioner’s sugar based frostings have become the bane of my sugar free existence, so we’re just going to ignore the fiasco of an attempt at an orange glaze on what is otherwise a very nice cake. Okay, now that we’ve gotten that unpleasantness out of the way (and, hey, if you’re on a sugar free diet and have come up with a nice glaze or drizzle recipe, I’d love to hear it!), I want to talk about my new favorite flour blend.

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Cookies have been one of my biggest challenges since I started a gluten and sugar free diet. Cakey cookies are usually no problem, but crunchy, crispy, or chewy cookies? It just hasn’t been easy for me to replicate these textures with the ingredients that I use. I’m sure it’s down to chemical makeup and reaction or non-reaction, which I’m certainly finding out more about as I go along, but I’m no expert … yet. However, I am starting to get better cookie results, so I guess I must be learning something. Or it’s dumb luck. Either way, I’ll take it.

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This was my first adventure in molded candy land, and though I made a mess with the chocolate because I’m impatient, these sunbutter cups still turned out quite well.

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This scoop of cinnamon ice cream was supposed to be sitting on top of a lovely gluten and sugar free apple pie. Alas, I have not yet mastered the art of making an apple pie. The pie tasted great, but I baked it a little too long and the apples were mushy, so I’ll have to try again and will hopefully be posting the apple pie here soon. Now, about the ice cream…

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Sunbutter — the name alone just sounds friendly, doesn’t it? Actually, Sunbutter is a registered trademark, so I think that I have to call my version sunflower seed butter or something that isn’t Sunbutter.

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I know that this may not look like much, but one bite instantly transports me back to my childhood summers. So, what is this weird, brownish food? In my family, we call it zucchini pudding, and my mum always made it during summer zucchini season. I was actually a bit surprised when I did a little bit of searching and found that pretty much all of the zucchini pudding recipes floating around are for savory puddings. Zucchini pudding, as I know it, is a cross between a custard-y pumpkin pie filling and zucchini bread, and it’s just wonderful served warm with a little milk — coconut milk in this instance — poured over the top.

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