I’ve been browsing recipes and reading blogs, wading my way through the gluten-free sea, and have come across the babycakes, more than one time. And of course, I wonder how delicious these treats must be, and I wonder what gluten-free secrets this little bakery must hold.

Imagine my excitement when I discovered that Co-founder Erin McKenna had shared some recipes with Martha Stewart – and they were available online.

I made her allergen-free brownies 0nly I cheated and used regular chocolate chips. My first try with Agave and they are delicious!

There was also a recipe for cinnamon toasties, which I intend to try.

I also found these useful substitution tips – particularly handy with the agave as I’m still trying to keep the sugar out.

– Cow’s milk can be substituted part-for-part by rice milk or soy milk
– Instead of eggs, you can use 3 tablespoons of applesauce for each egg
– You can substitute sugar with agave nectar, which comes from a cactus and can be found in your organic supermarket
– Use 2/3 cup agave nectar per 1 cup of sugar

Even more searching and I discovered a few more recipes from Erin McKenna and Babycakes bakery…I’m ambitious and also decided to try the Cinnamon banana bread from this batch of recipes – I haven’t tasted it yet, but I’m worried I didn’t have enough banana. I also substitued the flour mix used in the brownie recipe above as the garbanzo/potato starch/arrowroot appeared to be a trend in her recipes. We’ll see how it goes.

On a happy note, the camera and pictures are no longer MIA.

The pizza picture is now up…mmm delicious!

And just because sometimes I take pictures of food that looks good – this was a breakfast when I was still eating yeast bread.

Garlic sauteed spinach and mushroom with poached eggs with toasted “Choices brown rice multiseed bread”