I don’t talk about it much here (because nowadays I eat everything), but I had quite a few food sensitivities at one point in my life. This was a while ago: back in my early 20s. Boy do I wish I’d had a book like Naturally Sweet & Gluten-Free back then!
Ricki Heller was one of the very first bloggers I met (albeit virtually) when I started blogging. She’s an absolute sweetheart and I’ve always admired her incredible creativity when it comes to recipes. Ricki’s diet may be limited, but her recipe offerings are anything but…she’s an absolute whiz at coming up with innovative baked goods that don’t contain any animal products, gluten, or refined sugars.
Ricki sent me a copy of her book Naturally Sweet & Gluten-Free: Allergy Friendly Vegan Desserts to review. It’s beautifully photographed and everything looks very delicious.
Most of the recipes in the book do require quite a few ingredients, some of which I do not keep on hand. Since I do not have dietary restrictions, I adapted one of the recipes so I could make it with ingredients I already had.
These Chocolate-Flecked Sesame Cookies are adapted from Ricki’s Chocolate-Flecked Pumpkin Seed Cookies. They are so yummy: I have been snacking on them all week. The coconut sugar gives them lovely flavor and a bit of crunch I just adore, but be warned: they are a little crumbly due to the almond flour (and the flax seed being the only “binder”).
Ricki’s recipe is below…my changes are in parentheses.