I made these yummy Gluten-Free Chocolate Financiers over the weekend for Margene. I used vanilla extract instead of almond extract since I know she doesn’t care for almond extract, but that was the only change. The light-colored speckles on the cakes are from my attempt to “flour” the mini-muffin tin with the almond flour. I don’t recommend trying that – it really didn’t work at all. Since I used a non-stick pan, just buttering it was more than sufficient, and I’m not sure even that was necessary. I’d suggest just buttering the pans – or maybe using cocoa powder to “flour” them.
I’ve had this recipe for quite a while, but had a difficult time finding cocoa powder that wasn’t processed in a facility that processes wheat. I finally found Hershey’s Dark Cocoa in one of my local stores.
They were easy to make and awfully good. I’ll definitely make them again. But next time I might eat them all myself.
Cabled Sheep lives in Salt Lake City, Utah, where she enjoys knitting, cooking, and munching veggies out of the garden. She never tires of Utah's glorious landscape.
They look very tasty!
They were (are) so good! I’ve savored them and today I’ll have the last two for lunch. Thank you! They were awesome.
Yum!
Now that’s what I call friendship
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Pretty flower.
Silly cat.
Lovely shawl!
YUMYUMYUM.
There, all caught up.
I might have to test those out myself.
Yoga cat looks like a gold and white version of Sheba.
Our tomatos were okay this year, but not fab. /sob