If you enjoy cooking, as we do, part of the fun is experimenting with tried-and-tested recipes. We recently received a request in the Starts at 60 inbox for an easy treat dish one could take to a gathering where some of the guests had gluten intolerance. Rubbing our hands together with glee, we exclaimed, “Challenge accepted!”
A few years ago, we spent time perfecting some of my favourite recipes for some friends who had special dietary requirements. we consider ourselves very fortunate that we rarely have to think too hard about what food passes our lips. Not everyone is as lucky.
We figured that making a batch of vegan muffins or these gluten-free lemon and blueberry bars was a small gesture so my guests felt included in whatever gathering we were attending. As these things tend to go, none of my non-dietary friends could tell the difference anyway!
CRUST
FILLING