I have had a 20 year+
obsession love affair with cookbooks. But I get even more excited to add to my collection when the authors are people I tweet with and whose blogs I adore. Plus, now that I have released the cookbook, Rhode Island Recipes, I am part of the cookbook community.
As it happens, I also have been needing to try some Gluten-Free, Grain-Free and Dairy-Free recipes because I am being seen by a GI doctor and he has temporarily placed me on a restricted diet. But even beyond that, I love trying different and alternate ingredients for classic recipes.
In Elana’s latest book: Paleo Cooking: Gluten-Free, Grain-Free, High-Protein Recipes, she includes many breakfast, vegetables, entrees, condiments and dessert recipes for those who want or need to follow the Paleo diet . In fact, there are 61 nut-free recipes, 60 egg-free recipes, 17 meat recipes, and 73 vegetarian recipes, so this book has something to offer everyone, addressing a wide range of dietary needs.
However, the section that was most beneficial to me, or anyone that needs or wants to begin this lifestyle is the….
Paleo Pantry section. It contains the ingredients and equipment that you will need to make the recipes in this book, and to me, it is a comforting aid to bring to the store.
You can trust that Elana knows what she is talking about as she has been eating grain-free for over a decade and considering her kids are the taste testing critics, we know that the entire family will love the recipes. This cookbook (and resource!) also contain the Paleo diet guidelines and being as thoughtful as she is, Elana includes a sweetness indicator on each recipe for those time when you are in need of a sweet treat.
The next two recipes that are on my high priority list are the pancakes and bagels because I adore breads and carbs.
Use Honeycrisp or Braeburn apples for this dessert and serve with Coconut whipped Cream (page 93).
2 cups blanched almond flour
1/2 teaspoon sea salt
1/4 cup coconut oil, at room temperature
1/4 teaspoon vanilla crème stevia
6 large apples, peeled, cored, and cut into 1/4-inch slices
1 cup apple juice
1 tablespoon freshly squeezed lemon juice
2 tablespoons arrowroot powder
1 tablespoon ground cinnamon
Preheat the oven to 350°F. Place eight 1-cup wide-mouth Mason jars on a large baking sheet.
To make the crust, pulse together the almond flour and salt in a food processor. Add the coconut oil and stevia and pulse until the mixture forms a ball. Transfer the dough to a piece of parchment paper and place in the freezer for 20 minutes.
To make the filling, place the apples, apple juice, lemon juice, arrowroot powder, and cinnamon in a large bowl, and toss to combine. Transfer the apples to the Mason jars so that each one is overfull. Divide the remaining juice from the bottom of the bowl between the jars.
Remove the dough from the freezer, place between 2 pieces of parchment paper generously dusted with almond flour, and roll out the dough 1/4 inch thick. Remove the top sheet of parchment. Using the top of a wide-mouth Mason jar, cut out 8 circles of dough and place one on top of each apple-filled Mason jar.
Bake for 40 to 50 minutes, until the juices are bubbling and the crust is golden brown. Serve the tartlets hot out of the oven.
Reprinted with permission from Paleo Cooking from Elana’s Pantry: Gluten-Free, Grain-Free, High-Protein Recipes by Elana Amsterdam (Ten Speed Press, 2013). Photo Credit: Leigh Beisch.