Well, Betsy was my nickname
when I was growing up, and Claude was my imaginary friend. We spent hours together in my little, wooden Creative Playthings kitchen when I wasn’t in the real kitchen cooking up things with my mother. Like most bakers that I know, my love of baking blossomed from hours spent watching my mother (who was a home baker and had her own, local TV cooking show) and my grandfather (who owned his own restaurant) in their kitchens.
Sadly, I thought that
my days of baking were over when I was diagnosed with a wheat and egg allergy
after the birth of my first child in 2003. However, after a friend challenged
me to create a mainstream treat for her autistic son’s birthday party,
I did some research on alternative grains, dairy and egg substitutes and,
voila, my cookies were born.
When another friend’s
child was diagnosed with both a dairy and soy allergy, I was further challenged,
and my current recipes evolved.I am pleased to report that there is an alternative
to the so-called treats that I was eating before I got to work in my own
kitchen. I believe in dessert for everyone no matter his or her food sensitivities,
and finally, here is something that nearly everyone can not only eat but
also enjoy.
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