Before going gluten-free, I used to bake all the time. I had my knock-’em-dead brownie recipe for those casual but chocolate-warranting events, my decadent layer cake recipe for birthdays and anniversaries, and the ultimate coffee cake recipe for those weirdos who don’t like chocolate. These were all recipes I had collected due to my habit of reading (or should I say drooling over) any dessert cookbook I could get my hands on. Since I was such an avid dessert cookbook reader, I quickly learned how to tell whether a recipe was worth making just by skimming the ingredients and procedure. (Hint: Look for copious amounts of chocolate and butter :p) But this was as far as I got with regards to bringing in my own creative process – I never created my own dessert recipes or experimented too much with the recipes I collected. It was only after going gluten-free that I started creating my own desserts, and it’s been a total blast.
My absolute favorite flour to bake with is almond flour. That’s because it makes gluten-free desserts taste like regular desserts – it’s moist, holds together well, has a great texture and flavor, and, as if that wasn’t enough, it’s also packed with protein! I’ve been seeking out almond-flour based dessert recipes for a couple years now, and in the last year or so, I’ve finally felt comfortable enough working with this miraculous substance to be able to play around with it on my own. It’s a great feeling to be able to easily whip up a dessert when the craving hits, with whatever you happen to have around the house!
And that’s exactly what I did a few weeks ago, when these poppy seed bars were born.