well here’s a gluten-free, sugar-free version of a rhubarb crisp. its not bad. and i tried to make it not too sweet, so that ppl who like rhubarb can still get the rhubarb bite.

cause if you want rhubarb, you probly enjoy that sour bite. too much agave would mask it. and that would just ruin the rhubarbiness!

ok, even i think these are pretty good! quite exciting. i noticed this am too that the walnut taste really comes through with this batch that i’d left in the fridge a few days. very interesting.

this recipe actually makes quite a lot, so i’d only baked 1/2 of them 2 days ago. just so i could do the photography. and then this am i baked the rest so i could give sample packages to friends. was pleasantly surprised at the difference in taste from letting the dough sit in the fridge 2 days…

although, maybe it was cause i was starving after running this am? who knows! however i do know they tasted pretty good for a gluten-free, sugar-free cookie!

so i baked these the other day. its hard to say because everyone has different tastes. they aren’t too sweet. but then lots of ppl like ‘not too sweet’. sigh. its annoying the second guessing.

and then i like the pic, but then am thinking perhaps if you don’t know what it is, it’ll be odd. thats the thing w/photographing chocolate, its kind of annoying cause its hard to get brown to look good! arrrrrrrggghh!

well this is my version of pineapple delight. it tastes amazing, again still not sure about the crust. the one in this pic was okay, and then i made it again, but it was too soft. i’ll try another version using the egg yolks not just the egg whites. and maybe cooking it longer. sigh. but wow the filling an topping…super yum!

mmmm pecan pie! these taste pretty good. my friend anna loves them. but i’m not sure. i think the crust needs to be crunchie. sigh. might try cooking it separately first before the topping. or maybe coating it with an egg white to help it get crispy? or maybe i should try an oatmeal base…we’ll see. i have to say. they do ‘look’ amaaaaaazing!!

so here’s my final take on my lemon squares. technically, im not sure that they are squares since i make them in cupcake tins. ah well. they taste good. its hard with the gluten free to get crispy crusts or crispy cookies. so annoying. have tried egg whites and whipped egg whites. its a solution, but still…..

ok, so the pics are in, but im not sure that i will use this recipe in the book. its kind of runny, and w/out real sugar the jam doesn’t really set. unless i use gelatin…hmmm

here’s the pic. much better than last time.