I think I have made a decision. At times I am held back in the frequency of my posting because I don’t feel the creative strike that would lead me to write a post within which I’d frame my recipes. I have baked desserts that I haven’t shared because I don’t have any idea how to narrate it. I also realize that every time I check for a recipe online the last thing I do is to read the post – especially if it’s too wordy. I do look at the picture(s), I read the recipe, and then I make my decision whether or not I want to replicate it.
And so I do declare that the purpose of this blog is to share gluten-free recipes, and not to entertain you with my stories, and that is what I’ll do.
Lemon Pistachio mini bundt cakes – I first found the link to this recipe on Bloglovin as it was published by Bon Appetit Magazine. The recipe was for a loaf, but since I was planning to bake for a gathering at our home, I thought that I would use my mini bundt cake pan. I love how pretty these mini bundts look and how much easier they are to display and eat when you entertain. I also thought – for that occasion – my mother-in-law would enjoy the combination of pistachio and lemon, both of which she enjoys. The original recipe is vegan, but once I mixed together all the ingredients I saw that the fat/water ratio looked slightly off, so I added one large egg to establish more balance.
The result was delicate, moist, lemony and nutty delicious gluten-free lemon pistachio mini bundts.