Monday, February 6, 2012

Gluten Free, Sugar Free, Dairy Free Cookie Slice eaten straight from the pan!

I'm aware that I haven't been consistently blogging lately! I feel terrible that I haven't been looking at your beautiful posts, and commenting them, and I definitely haven't been uploading my own work.  I've been swamped working full time, but this will soon change when university commences in a few weeks time.  I hope to have more time for blogging then.  Nevertheless, I want to still upload some bits now and then of my baking; even if it doesn't garner that much interest or comemnts.  I don't expect it too.  I don't have much to give back at this point anyhow, unfortunately. 

The reason I'm finding time for blogging today (my day off) is because I've been desperately craving baked goods.  Sugar. Chococlate. Nuts. Feed me anything! But as you know, I have to avoid sugar and gluten for my health.  Luckily I created this recipe! It tastes sensational (you'd never know I didn't use sugar) and doesn't leave me feeling sick. I love the texture (which usually is an issue for gluten free sweets) which is so soft, yet moist. Just try not to eat it straight from the pan!

Ingredients
1/2 cup butter
1 egg
1/2 cup agave syrup
splash of soy milk
1 tsp vanilla
1 1/2 cup flour
1/2 cup sugar free choc chips (eg. Macro, Raw Foods)

Method
Beat butter in a bowl until soft.  Add egg, agave, milk and vanilla; beat until combined and smooth.  On low, beat in the flour.  Stir through choc chips.  Bake in oven at 180 degrees in a lined pan for 20/25 minutes. Eat from the pan...warm and gooey..

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