Lessons Learned in gluten-free, sugar-free, vegan baking: volume 1

1. My mini food processor is not powerful enough to turn tapioca pearls into flour.
2. When substituting liquid sweeteners for granulated ones reduce other liquid in recipe.
3. Tapioca pearls partly ground do not act like flour.
4. Adding flour that you just discovered you had after all after brownie-like substance has already been cooking for 20 minutes doesn't help.
5. Carob brownie sludge likes to stick to the pan.
6. I should buy ener-g egg replacer and stop wasting my delicious organic Central Market brand applesauce.
7. Why didn't my $30k patisserie education prepare me for alternative baking?
8. Number seven was not a lesson, but I like this numbering thing.
9. These mistakes are expensive.
10. I'm still craving carob brownies. No I'm still craving gooey, chocolatey brownies, but I can't have those so I'll crave carob ones instead.
11. Sigh.