Leni Vale suffered a double dietary challenge as well as a sweet tooth. Dessert became dangerous ground when she decided to go vegan for ethical reasons after learning she had gluten intolerance. She says, “I thought I would have to give up the treats I loved.”
Leni, though, was not ready to let happiness in the kitchen pass. She so rolled up her sleeves and started to be creative. Quest Nutrition Ultimate Variety Pack Protein Bars, High Protein, Low Carb, Gluten Free, Keto Friendly, 12 Count
She turned toward what she could use instead of emphasizing what she couldn’t. Her new basic foods were almond flour, coconut milk, ripe bananas, dark chocolate.
Her first victory was a brownie made from fudgy, flourless mixture melting in the middle. Not dairy, not gluten, and still rather decadent.
Her most surprised discovery was the degree of taste that emerged from simplifying things. “Desserts don’t need to be complicated when you use real ingredients,” she notes.
Dessert today seems more decadent than it has ever been, but in a way that respects her body and values. She laughs as people often remark, “I can’t believe this is vegan and gluten-free.” And that is the best complement.
