I feel like this whole dairy-free, gluten-free experiment is definitely challenging me in my cooking. I’m finding plenty of recipes that are DF/GF, but when I try to adapt a recipe to make it DF/GF, I don’t have a good track record. In fact, it seems like most of them have ended in failure.
But at least I’m learning a lot of things that don’t work. 🙂
After my allergy ordeal yesterday, I needed a chocolate fix and I knew just what would do the trick: these amazing-looking Reese’s Peanut Butter Bars. So I excitedly set to work making them, my mouth watering all the while.
I tried substituting coconut oil for the butter, crushed corn puffs for the graham cracker crumbs, and raw sugar for the powdered sugar. I think the corn puffs would have subbed just fine, but the coconut oil and the raw sugar pushed this recipe right over the edge into flopdom.
Oh well. They are still semi-edible, so we’re slowly working our way through the pan. I guess there’s one benefit that they didn’t end up tasting like the original recipe: at least it’s easier to have self-control! 🙂
Subscribe for free email updates from Money Saving Mom® and get my Guide to Freezer Cooking for free!