Bouchon.  

How could you not love this wonderful word?

1)  it simply rolls off the tongue like sweet honey;

2) it is a little cake whose shape resembles a cork (bouchon in French); and

3)  a French cork comes from a bottle of French wine....need I say more?

These little bouchons may not follow a traditional French recipe as they contain no wheat, gluten or fructose, but by george they are delicious.  They're light, soft and delicate in texture and subtle with a slight sweetness in taste.  

I've eaten them on their own, warm with butter, and also dipped in some creamy pumpkin soup.

Again, need I say more ......

**this recipe has been adapted (fairly substantially) from a recipe found scribbled down on a scrap of paper.  My apologies for not providing due credit, but I have no idea who you are**