I did it, guys! My holy grail, my unicorn of baking, has been captured. I finally managed to make a near-perfect macaron (over 20 of them actually)! After five attempts (divided over about as many years) that ended in differing degrees of failure, I can finally say that I have baked a successful macaron – and could probably do so again, meaning it wasn’t a fluke. Who knew I had it in me? I certainly thought it was a lost cause.
Since I don’t have a lot of experience with baking gluten-free stuff, coming up with a gluten-free baked goodie for a charity sale last week was quite a challenge! Gluten-free bakes often turn out dry and crumbly, so I figured going with a carrot cake would be a good idea – there was no way that wouldn’t turn out moist and yummy (I hoped).
I decided to use my own carrot cake recipe as a basis for this one, because it seemed very suitable – apart from the flour, of course. Then came the actual challenge: what should I use instead of said flour? I thought about using gluten-free flour, but eventually I landed on using almond meal. It adds a very subtle nutty flavour, which goes well with the spices and the carrot.
While the cake was baking in the oven, I had a moment of slight panic, when I thought this endeavor would turn into a baking fail – after 35 minutes, the cake had turned quite brown on top, but was still way too jiggly in the middle. Luckily, that could be fixed with some aluminium foil over the top of the tin, and in the end this cake turned out very moist and delicious! Its structure is a bit different from the original, but it holds together and tastes incredible. What more could I want?
Every year, at the beginning of November, my parents’ church organises a jumble sale to raise money for charity. It’s always loads of fun, because everyone’s working together for a good cause which makes for an amazing atmosphere. Besides selling all kinds of second hand stuff, there’s also a lottery with a wheel of fortune and tons of food (for a reasonable price, of course).
I volunteered to bake something delicious for the occasion, and was asked if I could make something gluten-free. So, my mum and I spent the morning in the kitchen on Friday, baking some gluten-free brownies, as well as these gorgeous cookies. We found a recipe online (link to the (Dutch) recipe), and modified it slightly to make it even better.
These cookies are super easy to make and so tasty! It’ll take you about half an hour to prepare the batter and bake the cookies, so this is a great recipe if you want to quickly whip something up. Read on for the recipe!