NUT FREE MENU OPTIONS
What started as a challenge, a way to fight my way out of
the depression that inevitably follows a health crisis, became a passion. How
many people are there out in the world who crave an honest to goodness chewy
oatmeal raisin cookie just like their grandmother baked, but are allergic to
the ingredients it takes to make one? As it turns out, a lot. Unfortunately not
all of the allergen free baked goods on the market today would pass the
grandmother test. The truth is it’s difficult to bake great desserts without
flour, butter, and milk. Very difficult. But it’s not impossible. By
deconstructing each cookie, determining the cause and effect of each ingredient
and their combinations, and using a basic knowledge of how molecules interact
with each other during the baking process, I was able to develop recipes that
taste, feel, and look as much like the genuine article as it’s possible to get
them. There were failures, and they were epic, but the successes more than made
up for them.