design a life you love
The temperature has yet to dip below 65 degrees in Los Angeles, but I’m still trying to get into the autumn spirit any and every way I can. The best way to infuse a bit of fall into my life? By creating a recipe for gluten free pumpkin spiced cookies, of course!
I am something of a chocoholic. I always have been and imagine that I always will be. In fact, I have distinct early memories of “helping” my mother prepare chocolate mousse prior to dinner parties when I was a tiny little thing. She always made amazingly rich mousse that my infantile palette could handle all of about two bites of. It wasn’t for the faint of heart.
Fast forward twenty-odd years and I now find myself living a dairy-free, mousse-free existence. It isn’t any fun at all. To remedy this I’ve been experimenting with various lactose-free mousse alternatives in hopes of creating something even remotely close to my mom’s amazing chocolate mousse. I’m happy to report that I finally succeeded in this dairy free pots de crème recipe.
The struggle is real when it comes to finding delicious desserts that I can eat. Not only am I pretty strictly gluten free, I have also cut back on eating sweets as of late. You see, I have a bit of a sweet tooth and fall into the bad habit of consuming excess amounts of cookies and candy during the holiday season. This past year was no exception and with everything going on in my body right now I made the decision to cut out unnecessary desserts. Smart plan, right? Sure, until I’m hit with a major craving and give in to it.
Knowing that I would inevitably cave to the urge to eat sugar at some point, I began searching for ways to satisfy my cravings in a healthier way. I initially tried replacing cookies with fruit but that didn’t quite do the trick. Enter chickpea blondies. Yes, you read that right. Chickpea blondies.
