Birthdays, brunch and blondies

This weekend we celebrated Winter/Spring birthdays with my husband's side of the family.  This was a brunch to get his brothers and their family along with his grandfather and his parents together in honor of the birthdays that fall between November and June.  Present were seven adults and five children (children's ages are four to 16 years old).  My mother-in-law was struggling a little to accommodate our migraine-free and gluten free diets.  I highly applaud her willingness to accomodate us.  My mother-in-law was the host of this festive occasion.  Let me say, she did a fantastic job preparing and offering migraine-free and gluten-free options. 

Here was the menu:
Scrambled eggs with American cheese and red bell peppers on  a bed of spinach-- migraine friendly and gluten-free
A ham-- which I declined due to the possibility of nitrates and nitrites.
Rolls-- migraine friendly because they weren't freshly baked, but not gluten-free
A bowl of grapes, blackberries, and blueberries-- migraine friendly and gluten-free 

I brought a desert that was both migraine friendly and gluten-free:

Here are the ingredients:
As you can see they are all pronounceable
xanthan gum is an ingredient in a lot of gluten-free baked goods that basically holds them together.

---

I simply followed package instructions adding eggs and oil (I used olive oil).
I baked for about 40 minutes.
Pictured is the end result.




I received the comment "I wouldn't know these were gluten-free".


Both my children ate all of theirs with a little ice cream.

So, I am calling it a success!

---