Brownie O’Clock
Like so many other people these days, I realized a few years ago that I’m sensitive to wheat gluten. My sensitivity is partly what has prompted my move to make more of our products wheat-free and gluten-free. I was so tired of not being able to eat my own products!
Ever since we transitioned our organic brownies to be made with organic oat flour, I’ve had our baker make a few mini brownies in each batch, so that I can have some to taste test for “quality control.” Taste testing all of our products is one of my favorite parts of my job, but when our products were made with wheat, my taste tests of each organic brownie batch could only be one little bite. Now, I get to eat a whole mini brownie by myself if I want to! In fact, I’ve become so addicted that Tessa, my assistant, began calling my almost-daily brownie habit, “brownie o’clock”. The term has now expanded to include “chocolate o’clock” for Tessa, and “cookie o’clock” for my husband, David, who loves our new (Wheat-Free) Chocolate Chip Pecan Cookies.
Do you have a daily ritual or special self-loving indulgence? What’s your “pleasure o’clock”?
Our Oat Flour Transformation
It’s so exciting to be finally transitioning many of our products to organic oat flour! We’re now in the process of testing next month’s wheat-free organic brownie and cookie flavors, and, because all of our new wheat-free products are turning out so w
ell, we’ve decided to go ahead and slowly transition our entire selection of organic brownies and cookies to organic oat flour. So, as we re-formulate one more brownie and cookie flavor to be wheat-free each month, you can expect to see our selection of delectable wheat-free flavors grow and grow. We’re already offering several wheat-free options including (Wheat-Free) Mocha Brownies, (Wheat-Free) Peanut Butter Cookies, and (Wheat-Free) Chocolate Chip Pecan Cookies. Give ‘em a try, you won’t even miss the gluten!
