This past week I baked two more goodies from The Allergen-Free Baker’s Handbook.
First are the Gingerbread Muffins:
These are super tasty moist muffins that are egg, dairy, and gluten free. Great for breakfast or a snack!
Up next are the Chocolate Chunk Blondie Bars:
These taste just like the gluten/dairy filled ones, but are much better for you!
I’ll definitely be making both of these again.