If you enjoy cooking, as I 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 my hands together with glee, I exclaimed, “Challenge accepted!”
A few years ago, I spent time perfecting some of my favourite recipes for some friends who had special dietary requirements. I consider myself very fortunate that I rarely have to think too hard about what food passes my lips. Not everyone is as lucky.
I 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!
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