When I east sugar - I scratch.
My thyroid swells, my brain gets foggy and I'm suddenly ravenous. It's taken years of experimenting on myself to discover this fact.
I love to bake (why couldn't I love gardening instead?). So like a dog with a bone (albeit one of those cute fluffy ones) I've been searching for ingredients that don't send me screaming down the street.
My latest discovery...Vanilla Bean Powder!
Now I realise this product has been around for ages, but I'm finally on board. Now, I'm in love.
Vanilla bean pods ground to a beautiful, fragrant dust - nothing else.
No sweetener, no alcohol.
Just 100% pure heaven.
I used Careme’s Gluten Free “Savoury” Shortcrust Pastry for these tart shells. “Savoury” because I didn’t want the added sugar from their “sweet” range.
Personally, I love making my own pastry. I find it cathartic. However, there are some days when only bought pre-made pastry will do, and this is one of my favourites.