I’ve had an ongoing love affair with Australia since I was a child. (I wrote a bit more about it in this post). From the charming accent of the locals, to the stellar weather, to some of my favorite actors, to the amazing food, that country resonates with me on a deep level, and I know I’ll make it there some day.
While Australians have become well known in recent years, it’s not been because of their gluten-free desserts (though I think that the famous Pavlova happens to be sans gluten!). Nevertheless, there is one Australian dessert that has intrigued me more than all the others, ever since I first read about it: the “slice”–the Aussie version of the North American “bar” or “square.”
I devised this Chocolate Caramel Slice as my own tribute to the classic from Down Under. It’s easy to make, great for an outdoor gathering like a picnic or BBQ–or any gathering, really. Head over to the Attune Foods blog to see the recipe, and get a taste of this Aussie sweet treat.
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When you think of Valentine’s Day, what’s the first thing that comes to mind? Is it:
A) Flowers? Or perhaps
B) Chocolate? No? Then maybe
C) A sugar-free recipe? Or how about
D) A healthy dessert recipe? If not, is it
E) A cookie dough recipe?
Well, if you guessed “All of the above,” you’d be correct about these Black Forest Cookie Dough Truffles I’m sharing with you all today over at Attune foods (except for the “flowers” part, that is). And, true to form, they’re refined sugar-free and have a lower glycemic index than “regular” desserts, too.
When it comes to Valentine’s Day, I’m a chocolate gal, all the way. And if you serve up chocolate in the form of raw cookie dough—ideally, dipped in even more chocolate—well, then I’m truly in heaven.
To share in the chocolate love, just head over to the Attune Foods blog to see today’s recipe. Happy Valentine’s Day!
[This post is part of an ongoing series of interviews with cookbook authors, bloggers, women entrepreneurs and home chefs whose work I enjoy and admire. If you've got someone in mind you'd like me to approach for an interview, please shoot me an email at dietdessertdogsATgmailDOTcom, or leave a comment here and let me know! And now, enjoy today's installment!]
Today I’m thrilled to share my interview with Iris Higgins, who blogs at The Daily Dietribe, and Brittany Angell, who blogs at Real Sustenance. Both women blog gluten-free (with many vegan recipes), use whole foods ingredients, and create delicious, health-enhancing foods within their own dietary restrictions.
I’m also sharing their recipe for Breakfast Carrot Cake AND giving away a copy of their Essential Gluten-Free Baking Guide, Part I–skip to the end of the interview for details!
[Brittany Angell on the left; Iris Higgins on the right.]
They also share their personal journeys as they navigate health issues and learning to eat–and cook–in a new way. As Iris says on her blog, “The Daily Dietribe was born out of a realization that I had more to share than I knew. I write about my gluten-free journey, and about the ups and downs of living this lifestyle. But I also write about life in all its strange and awkward experiences, food related or not. “ These days, Iris practices as a women’s wellness coach and hypnotherapist, and is studying for a Master’s in nutrition.
In Brittany’s case, a diagnosis of Hashimoto’s disease, compounded by various food allergies, led her to seek out and create recipes that are free of major allergens, with the ultimate goal “to connect, engage and understand the needs of others and to guide them through their journey to health through education, support and recipe development.” And, I would add, a magical ability to create incredible, mouth-watering desserts that almost everyone can enjoy!
This power team co-wrote The Essential Gluten-Free Baking Guides, Part I and Part II.Why two books? Well, once they began to write the books, Iris and Brittany quickly realized that there was much more information to share about gluten-free baking, the different flours, ingredients substitutions and how best to use each flour than they’d anticipated. So they decided to present the information in two more manageable parts. If you have a favorite gluten-free flour that you like to use for most of your baking, you can select the book that features it. Of course, I’d recommend both books so that you have the full array of flours to work with!
I asked both women the same six questions. Here, I share their answers. They’ve also graciously agreed to let me publish the recipe for Breakfast Carrot Cake, which made a wonderfully light and moist snack the other day, with a cup of Bengal Spice Tea. I made my cake without raisins (both because they weren’t included in the original recipe and because they’re not part of the ACD); but if you can eat them, I’d highly recommend adding some to this lovely snack cake! (see recipe after the interview answers).
1. What was your impetus for writing the books?
IRIS: It all started with Facebook…as does everything these days, right? Brittany and I had recently become Facebook friends, and I loved chatting with her about gluten-free baking. One day, I posted a recipe for coconut biscuits (a recipe that I am dying to rework now that I understand coconut flour so much better), and Britt and I were talking about how there are certain flours we shy away from because we don’t understand them well. Recognizing that there was a need for a resource that would explain these flours to us, we took the conversation offline and started brainstorming. Our ideas got bigger and bigger, and the next thing we knew, we were talking about writing a cookbook together.
BRITTANY: Back in 2010 when I first went Gluten Free, like many I was completely overwhelmed, especially when it came to baking. Stepping into the grocery store and seeing over 10 different types of flour left me lost in a daze. The first six months of baking entailed me following recipes created by others. While I was learning about how gluten free batters differed from conventional, I was still at a loss understanding exactly why I was using so many different flours and what each one did in the recipe. In a Facebook conversation, Iris and I got into a conversation about how coconut flour worked. Neither of us really knew, and that sparked continued conversation via email. At first we spoke of creating a blog event to teach our readers how to use this specific flour, but then from a blog event grew the seed to write an e-book. From e-book came the idea of a full blown book. From one book, it became two. Before we knew it we had a publisher on board and were in the midst of writing two books detailing how 12 different gluten free flours work–to be completed within a 9 month time frame. It was exciting, exhausting and wonderful!
2. Who is the target audience for your books? Who do you think would benefit most from your books?
IRIS: Anyone who wants to learn how to understand gluten-free baking better. The home cook who knows how to follow recipes, but wishes she could adapt recipes like she used to. Parents who are baking gluten-free for their families. Those newly diagnosed with Celiac Disease or gluten intolerance who are scared of baking. Any baker who has ever thrown her hands up in frustration after a failed gluten-free recipe! Our goal with these books is to teach people how to understand what’s happening in the oven so that they feel they have more freedom in the kitchen.
BRITTANY: Nearly anyone interested in gluten free baking. Our books are the very first on the market to explain in detail how each of the gluten free flour varieties work, taste, what kind of texture they provide, the types of recipes they work best in and, most importantly, how to exchange them! Up until this point the only way to learn all of this information would be to spend several years in the kitchen learning little by little. Iris and I put our recipes through hundreds of tests with different flours to compare results to find our answers. We really longed to give bakers freedom once again in the kitchen to experiment safely and have fun without worrying about having the classic disasters that gluten free baking often brings. We hoped by providing the education, that bakers of any skill level would be given a platform to play! Additionally, it was important to us that we covered in great detail how to substitute other ingredients such as sugar, corn, soy and eggs. With the growing number of food allergies, knowing how to convert recipes is a necessary skill. One that again can take time to learn–unless you read the pages of our books
3. What was the most surprising thing you learned (related to gluten-free) while working on the books?
IRIS: Learning how to transition away from using gums was a game changer for me. I had seen a few other bloggers and authors doing recipes using flax, chia, and psyllium husks, but I had never experimented with it. Once I learned how to bake that way, I found I liked the texture of those recipes better, and loved that I could make them higher in fiber with that little change. Also, that our recipe testers were some of our best resources. There were a couple of testers that I ended up e-mailing all the time, and they shared all the tips they had learned from years of gluten-free baking. Baking can be a wonderful collaboration, and I loved working with Brittany and all our testers because every one of us came to the project with a different style and taste palate.
BRITTANY: Just how important the flour grind is. Many commercial gluten free flours are as coarse as sand and that really can have a negative effect on baked goods. Additionally, not all brands work being exchanged for one another due to the different milling of the flours. Superfine rice flour and regular rice flour will behave totally differently in a recipe. The finer a flour is milled, the more moisture is sucks up and the better texture your baked good will have.
4. Is there anything you found impossible to replicate gluten-free? If so, what?
IRIS:That’s a great question! There was really nothing we couldn’t eventually make happen. I spent forever on a gluten/dairy/egg/nut/soy/yeast-free sandwich bread, and developed a Pizza Roll Up recipe that I would take over regular pizza any day. That being said, we had originally planned on having stevia recipes in the book. But we found that our testers just weren’t happy with the stevia recipes (unless they were already used to it, like you) because it wasn’t a flavor they expected. We decided to keep the recipes in these cookbooks refined sugar-free, but save the stevia recipes for our blogs and possible future books. Which reminds me that I have some stevia recipes I developed for the cookbook and never used…I’ll have to find those and put them on the blog!
BRITTANY: I believe that all things are possible gluten free. It may take a little extra effort, but where there is a will there is always a way.
5. Do you have a favorite recipe? If so, what is it, and why?
IRIS: I don’t know if I can pick just one…I am partial to the Italian Style Flatbread, which is in Book 1. I recently made it for a cooking demo, and was so happy when someone told me afterward that it was the best bread she’d ever tasted. And then proceeded to sneak a second sample. I love that recipe because it’s very simple, adaptable, and great for potlucks
BRITTANY:I am really fond of the Sweet Rice Pie Crust as it behaves exactly like a conventional crust–it doesn’t crumble while you work with it and it’s incredibly flaky and buttery. I’m also nuts over the Cinnamon Rolls. I spent nearly a month making them day after day to get them just the texture that I wanted. I’m particularly proud of them knowing they have brought happy tears to a number of individuals with Celiac disease. I live to give people hope and happiness again. No one should miss out on their favorite foods.
6. What is your next project?
IRIS: It’s top secret. But I can say this: There will definitely be gluten-free food involved.
BRITTANY: As I’m working primarily with grain free flours now, I hope to eventually write a third baking guide. I have a few other projects as well in the works, but until they are further developed, my lips are sealed!
Thanks so much, ladies, for giving us an insight into your process and the books!
Iris and Brittany have also graciously offered to give away a copy of one of their books! See the giveaway details at the bottom of the post, below the recipe.
1/2 tsp (2.5 ml) cinnamon [I used a full teaspoon--I love cinnamon!]
3/4 cup (180 ml) unrefined granulated sugar [I used coconut sugar and added about 20 drops stevia as well]
3/4 cup (180 ml) full-fat canned coconut milk
1 tsp (5 ml) apple cider vinegar
1/3 cup (80 ml) mild-flavored oil (I used organic sunflower oil]
1 tsp (5 ml) pure vanilla extract
Preheat oven to 325F (170C). Grease an 8″ (20 cm) square pan, or line with parchment.
Grate the carrots and set aside. In a large bowl, whisk together the potato starch, garbanzo flour, white rice flour, baking powder, baking soda, xanthan gum, salt, cinnamon and sugar*.
In a medium-sized bowl, stir together the coconut milk, apple cider vinegar, oil and vanilla. Pour the wet ingredients over the dry and mix well. Stir in the carrots.
Spoon batter into the pan and bake for 45 minutes, rotating the pan about halfway through, until a tester inserted in the center of the cake comes out clean. Allow to cool for about 10 minutes before turning onto a cooling rack. Cool completely before frosting (if desired–I ate mine plain). Best when eaten on the first day, but can be stored in an airtight container in the fridge, or frozen for later. Makes nine large or 16 smaller pieces.
Now, for the giveaway! Please remember that you must use the Rafflecopter form to submit your comment–just click on the option (“+1 Do It!” ont he form) and then follow the directions, indicating that you’ve completed the comment. Once you do so on the form, you must still submit an actual comment in the comment section, below. Sorry for the extra step–but it makes the giveaway run so much more smoothly, and choosing a winner is automated this way, as well–no worries about counting wrong!
The Details:
What: A copy of The Essential Gluten-Free Baking Guide, Part I (from which this recipe hails! Plus an interview with me in the book–you REALLY want it now, right?!)
Who: Anyone in Canada or the U.S.
When: Today until this coming Sunday, September, 30, at 11:59 PM my time.
How: Just leave a comment (using the Rafflecopter form to indicate your participation first), telling me: Which favorite recipe of yours would you like to make over as gluten-free? This can be one you’ve already done, or one you are dreaming about.
Welcome to this week’s Wellness Weekend! Thanks for joining in and sharing all your healthy, sugar-free and vegan recipes. I love seeing what you whip up each week! And please feel free to share the event on twitter–I’ve shortened the hashtag to #WWknd so you can fit more about the recipe in your tweets!
As usual, there were loads of fabulous dishes linked in last week’s event. I think I need to take a week off so I can try all the things I’d love to make.
And wow–so many Newsy tidbits! I think this is the “Week of the Giveaway’ in blog land. So let’s get right to it, shall we?
Newsy Tidbits:
Simply Gluten-Free Magazine is here! Some of you may have seen my tweets or Facebook posts about this gorgeous new magazine by Carol Kicinski, the voice (and creative power) behind the blog of the same name. This high-quality print (with an online version as well) magazine will feature an abundance of recipes for gluten-free, allergy-friendlydiets plus tips for travel, the home, and more. And for those who are wondering, yes, there will be an entire section devoted to vegan recipes as well--edited byYours Truly!! Read the full press release here and visit the official website here.
The Raw Ice Cream Sundae Challenge continues at Sweetly Raw. Heather is giving away two prize packs for winning entries, too! Check out the current entries and enter your own here. The challenge closes on August 13th, so get those sundaes going!
And here’s a giveaway from Gluten-Free Find for Girlnola granola (yay! finally a granola I can eat!) plus a chance to attend a yoga retreat at the end of the month. Hop over to the site to enter–contest closes August 15th.
Amber at The Tasty Alternative is giving away FOUR bottles of the NuNaturals new flavored stevia!Enter to win the orange and lemon flavored sweeteners. I love stevia, and NuNaturals is my favorite brand–a great giveaway! Ends August 19th.
Raw Foodists Rejoice: over at The Blender Girl, Tess is giving away a 9-tray Excalibur dehydrator! You need to sign up to her newsletter to enter this giveaway (it’s free). Continues until the end of the month.
Finally, The Mega-Ebook Sale Continues–but ONLY UNTIL THE END OF THE MONTH! If you haven’t yet taken advantage of the Mega Summer Ebook Sale to purchase any two of my ebooks for just $10.95 (and yes, that includes Sweet Freedom!), you’ve only got till the end of the month! The sale will end on August 31st, 2012. If you’ve ever thought about buying any of these ebooks, now is the time! Hop over to this page to check out the details and place your order.
Do you have a blog linky event, giveaway or other event you’d like me to mention? Send me an email with the details and I’ll include a few each week (depending on how many requests I get, I may not be able to include them all).
PLEASE DO NOT ADD YOUR GIVEAWAYS OR CONTESTS TO THE LINKYS BELOW–THEY ARE FOR RECIPES ONLY. I will list the events under “Newsy Tidbits” for you if you send me an email.
And now for this week’s picks! Here are some recipes that all feature no added fat or lower fat:
Oil-Free Basil Walnut Pesto from Veggies in My Freezer. Turns out you don’t need to add oil to your pesto at all!
And This Week’s Readers’ Choices:
Readers’ Choice, Savory: Totally Addictive Tali Sauce from Dishes and Dishes. What is tali sauce? I didn’t know, either. But if it’s totally addictive, you need to find out!
Thank youto every one of you who played along by submitting your recipes! I love seeing what you all make each week. I always look forward to seeing what you’ll come up with.
Please join us for Wellness Weekend this week! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included.
Here’s How to Participate:
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until the following Monday at midnight.
Simply link up a recipe you made (and posted about) that contains health-supporting ingredients (see list below). You may link up older posts from your archives as long as they contain a link to this post. Please do not link more than once to the same page from your blog.
Please link the post with your recipe, NOT your blog’s home page or another event page.The post must contain a recipe.
You may submit more than one recipe, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL FROM EACH BLOG POST, PLEASE. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome! Items like vegan protein powder, grain or bean flours, or coconut milk are fine even though they are technically “processed.”
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients (note that regular brown sugar is actually refined!);
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.);
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey).
“Hey! Why was my entry removed?”
I will reluctantly remove any links that don’t comply. I apologize, but I will no longer be able to leave a comment telling you that I’ve removed a non-compliant link.
The most common reason entries are removed is because they don’t adhere to the guidelines:either they don’t contain a link back to this post, they contain ingredients that aren’t listed here, they link to another blog event, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
I hate to have to remove links! PLEASE READ THE GUIDELINES BEFORE POSTING!
And n0w. . . what have you been cooking up lately? Please share!
Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as treats!”)
[Sometimes, you just want a dish that's quick and easy--no fuss. I've decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so simple to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]
If I ever found myself as a finalist in the Miss Universe Pageant and the tie-breaking “interview” question they asked me was, “If you were stuck on a desert island and could have only one foodstuff, what would it be?”–well, I think it’s pretty obvious that I’d answer, “Chocolate.” (Let’s overlook, for the moment, that I would obviously never actually find myself in that situation; I mean, I can barely stand up in heels, let alone sashay across a stage in them. How would I ever make it through the evening gown competition?).
Or, do you remember that story from last winter: a young woman survived for 9 days in her snowbound car by drinking melted snow and portioning out her two chocolate bars to last the entire nine days? Uh-huh. Well, I think we all know that if I ever found myself in that situation, I’d be a certain goner: I’d scarf down both bars within a couple of hours, then slowly perish during the following eight days (not to mention the fact that I’d freak out about being stuck under 60 CENTIMETERS (24 inches) OF SNOW, alone in my car on a deserted road in the middle of nowhere. And then how on earth would I make it on time to the Miss Universe pageant?).
When I was an undergraduate at the University of Windsor, I worked part-time as a cashier in the residence cafeteria, where I became friends with one of the other student cashiers who, it turned out, also originally hailed from Montreal. Ultimately, our city of origin was really the only thing we had in common: Ms. Québecoise was about 3 inches taller than I, naturally lithe and slim (and yet buxom), with thick, jet-black hair that feathered and bobbed as she glided through a room, like palm fronds lifted by a gentle breeze. (Come to think of it, SHE would have made a great contestant for the Miss Universe Pageant). She’d already gone through several boyfriends at a time when I’d not yet met my first, and I yearned to be as worldly as she, with her own own apartment and car.
Apart from her powder blue Ford Escort and her always immaculate one-bedroom/one-bath, what struck me most about Ms. Q was that she consumed chocolate, every. single. day. No matter when I dropped over for coffee or a study session, I’d invariably spy a partially eaten chocolate bar lazing on the counter. Ms Q once confessed that she couldn’t fall asleep unless she’d savored her square of chocolate before bed. Yet somehow, it didn’t seem to affect her in any negative way. (Years later, I attempted to reproduce that practice of “one square a day.” That was December 2008, and, unfortunately, my “one square” turned out to be about a foot (30 cm) by one foot. . . more like a “one square of chocolate, continuously, all day long” practice. A short leap from that to full-blown candida, and well, here we are today.)
Accordingly, I tend to ration my chocolate consumption a little more these days, aiming for no more than one two (moderate) servings per week of either cacao-based treats or those made from unsweetened chocolate (my own sweeteners added). And I strive to create sweets that provide a sense of indulgence without spiking blood sugar levels or encouraging candida to proliferate.
That’s why I love these little gems, inspired by a recent recipe from my friend Andrea Nakayama (with whom I recently taught the Sweet Victory sugar detox course). A while back Andrea introduced her Nakayummies to the world: a combination of cacao, cocoa butter, coconut oil and honey. A couple of weeks ago, she posted a non-chocolate version, with ground up goji berries as the base flavor, complemented by fresh orange zest. I was intrigued and decided to unite those separate ideas and create a goji-chocolate confection. Since the anti-candida diet doesn’t allow oranges, and since I recently received some of the new Orange NuNaturals stevia to sample, I decided to throw caution to the winds and add some of it to the recipe as well.
Once firm, these bites provide a glassy, supremely smooth texture of real chocolate in the initial bite, then progress to a hint of chewiness in the finish–like a touch of toffee rounding out each bite (courtesy of the ground gojis). The citrus melds perfectly with the fruity gojis and cacao. I am betting you will love these, too.
Now, of course I’d never advocate consuming chocolate every day (because then how would I ever fit into my swimsuit for the Swimsuit competion?). But if it turns out that you do. . . .well, keep in mind that chocolate contains a wealth of heart-healthy flavonoids. And that these bites are actually very small. And that the only sweetness is from the fruit and (zero-calorie) stevia. In other words, these treats are actually good for you.
Suitable for Anti-Candida Diet (ACD) Stage 3 and beyond
I’ve used raw cacao in this recipe even though it’s not technically a raw chocolate because I find that cacao has a fruiter, less bitter flavor than regular cocoa powder. However, if you’re okay with regular sweeteners, feel free to use cocoa and add a bit of maple syrup or other sweetener as well.
2 Tbsp (30 ml) dried goji berries (the dryer and harder, the better for this recipe; soft ones will not work as well)
25-40 drops NuNaturals orange stevia liquid, to your taste (plain or vanilla would work too)
In a small, heavy bottomed pot over low heat, gently melt the coconut oil and cashew butter; whisk until smooth. Blend in the stevia and set aside.
Place the goji berries, cacao powder and salt in a coffee grinder and grind until the gojis are powdered (there shouldn’t be any pieces of goji visible). Add the powdered mixture to the pot and whisk until smooth and well combined.
Pour the mixture into mini silicone muffin cups or candy molds. Refrigerate until firm, at least 30 minutes. Makes 6-7 candies. Will keep, covered in the refrigerator, up to. . . gee, I have no idea, since I ate them all within 24 hours. . . but I’m guessing a week.
For a fancier candy, place 2-3 whole goji berries in each muffin cup before adding the melted chocolate mixture (see middle chocolate in photos above).
Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as treats!”)
I’m delighted to be taking part in the Home for the Holidays event, organized by Shirley over at Gluten Free Easily. The event spans almost a month, with a new blogger each day (25 in all!) presenting to you the recipe that spells “home” to her or him: the one that sparks memories of family gatherings when you were a child, warms your insides, makes you smile and evokes love and community. The one you immediately think of when you think, “holidays“! And we hope you’ll join in on your own blog by posting the badge, below, and linking up to the event as well!
So what does this mean? Well, there are twenty five amazing recipes–AND twenty five amazing giveaways! Just as there will be a new recipe posted every day (mine’s at the end of the post), there will also be a new set of prizes each day (each blogger will be giving away 3 prizes, with some repeated, so if you don’t win a favorite book on one day, you can try again later!). In addition to the individual bloggers’ giveaways, Shirley is coordinating three incredible Grand Prizes–and you’re automatically entered for each of the grand prizes every time you enter any of the individual giveaways throughout the month (such as the one you’ll find below!). D
To enter to win these three prizes–or any of the others—leave a comment on any, or all, of the blogs presenting in the event. Every entry also counts toward the three grand prizes. The more you enter, the more chances you have to win! The three prizes above will be announced on Gluten Free Easily on Christmas.
Today, I’m giving away these two prizes: THIS GIVEAWAY IS NOW CLOSED. THANKS TO EVERYONE WHO ENTERED!
TWO Copies of Living WithoutMagazine! This is a fantastic resource for anyone who has food intolerances, sensitivities or allergies. You’ll find great information and recipes for people who live without eating gluten, dairy, eggs, soy, corn, etc!
TO ENTER TO WIN ONE OF THESE GREAT PRIZES THIS GIVEAWAY IS NOW CLOSED. THANKS TO EVERYONE WHO ENTERED! (all entries are also eligible for the three grand prizes): simply leave a comment on this post.
You can gain extra entries by doing one or more of the following. FOR EACH EXTRA ENTRY, PLEASE COME BACK AND LEAVE A COMMENT TELLING ME THAT YOU’VE DONE SO.
The giveaway will run until MIDNIGHT ON TUESDAY, DECEMBER 13.THIS GIVEAWAY IS NOW CLOSED. THANKS TO EVERYONE WHO ENTERED! Shirley will announce the winners on her blog at the end of the week, and I’ll also announce them here thereafter.
For a complete list of all the prizes and their sponsors, see the end of this post (just after the recipe).
[Chocolate + peppermint + truffles = My kinda holiday food!]
When I thought about what foods evoke “holidays” for me, there was only one answer: chocolate. As an avowed chocaholic (okay, serious, recidivist, chocolate addict), pretty much any special occasion has to include the beloved blissful brown bite, but wintertime holidays in particular bring this confection to mind.
When I was a singleton living on my own, I rented the basement apartment of a fabulous Victorian home that had been converted into four flats. The woman on the top floor was a jetsetting, run- (and flirt)-with-the-wolves kind of gal, with a fashion sense that combined pixie-cute appeal with a definite siren-sexiness factor. (In the end, she nabbed the son of Canada’s richest billionaire as her husband. The marriage has since dissolved, but I have no doubt that the bank account is as healthy as ever).
One year, Ms. Jetsetter invited me to a Christmas party in her flat. Emerging from the bowels of the building, my eyes still squinting from the light, I was entirely entranced by the fantasty winter-wonderland theme of her party and the dreamy quality of the decorations in her apartment. It was as if she had smeared the camera lens with Vaseline and strung gauze all over the place, with everything slightly blurred, the edges softened, silver and white undertones to the light and shadows throughout the place. The antique tree decorations were illuminated in glimmering beams, reflecting off the glowing embers in the fireplace. Tabletops were crowded with plates of food and drink and small, flickering candles emitting a soft and sensuous glow. And there, in the bathroom (yes! the bathroom!) was a lovely bowl of individually wrapped chocolate truffles on the counter, so guests could sneak a little treat with them after checking their reflections, fixing their lipliner, or straightening a tie.
I was in love with the idea of offering truffles in virtually every room of the party, and since then, have blatantly copied the concept any time I throw a holiday bash. But the truffles themselves were easier to attain, since they came from Canada’s own President’s Choice line. Anyone who lives in Ontario (or has access to the brand) will likely be familiar with these rich little squares, covered in milk chocolate and concealing a mint-chocolate ganache filling.
Now that I can consume neither chocolate nor sugar, I just had to create an ACD friendly version of my own. I think you’ll find these incredibly reminiscent of milk chocolate, and just as irresistible. The insides are a blended-till-silky-smooth mix of coconut, cashews and chocolate (somebody save me), all covered in a thick and intense dark chocolate cloak. The contrast in flavors and textures is enough to make even the richest billionaire swoon.
The next time you throw a holiday party, you can proudly lay these treats out for your guests–in whichever room you choose.
[Didn't I tell you they look like milk chocolate? Rich, minty, smooth. . . heaven.]
“Milk Chocolate” Mint Truffles(ACD Stage 3 and beyond)
The coconut-chocolate combo in the filling really looks like milk chocolate and has a mouthfeel that is very reminiscent of the “real” thing. These truffles are rich and delectable enough to satisfy any chocolate lover in your life! I’m including a more labor-intensive version (my preferred) as well as a quicker and easier version; both are delicious and they are very close in texture.
Filling, Version I (a bit more work, but much more economical):
1.5 ounces (40 g) good quality unsweetened chocolate (I use Cocoa Camino; I hear that Scharffen Berger is great, too)
1 Tbsp (15 ml) extra virgin coconut oil, preferably organic
2 cups (160 g) unsweetened, dried thick or medium shredded coconut (not coconut flakes or the shredded type that is already ground up into crumbs, unless you weigh it)
1 heaping cup (160 g ) lightly toasted natural cashews (no salt)
Make the Filling: Prepare a small square plastic container, single-serving loaf pan, or other small (around 2 cups/500 ml) square container by lining with plastic wrap. Alternately, you could use miniature silicone muffin cups (for round truffles). I used a small square plastic freezer container. Set aside.
For Filling Version One, Proceed as Follows: In a small, heavy-bottomed pot over lowest heat possible, melt the chocolate and coconut oil; set aside.
Place the coconut, cashews, sugar and salt in a high-powered blender (I use my VitaMix) and, using the wand, blend until you have a smooth and semi-liquid coconut-cashew “butter”. Keep blending until it is very smooth and pourable! (The mixture will be very warm at this point).
Add the melted chocolate, vanilla, stevia and peppermint extract and blend again just to combine.
For Filling Version II, Proceed as Follows: In a small, heavy-bottomed pot, combine the coconut butter, cashew butter, coconut sugar, salt and chocolate. Heat over lowest heat possible, stirring constantly, until melted and very smooth. Add the vanilla, stevia and peppermint extract and stir well. (For a glassy-smooth filling, at this point you can pour this mixture into a blender and blend for 30 seconds to smooth out any last remnants of graininess from the coconut sugar. . . but this is totally not necessary–still delicious without!).
For both Versions, Continue as Follows: Pour the mixture into the prepared container and refrigerate until solid, 40-60 minutes. Once solid, invert onto a cutting board lined with plastic and allow to sit for 5 minutes just to soften slightly (it will get soft fairly quickly, but if you cut it right away, it will splinter and crack). Using a very sharp knife, cut into desired number of squares (I made 16; some cracked or broke, so I ended up with about a dozen good squares).
Place the cutting board with the squares on it in the freezer until completely solid, about an hour.
About ten minutes before you will coat the truffles, make the coating.
For Coating Version I, Proceed as Follows: Bring about 1 inch (2.5 cm) of water to a boil in a small pot; turn down to lowest heat. Set a glass or metal bowl over the pot (the bowl should be big enough that the bottom isn’t touching the water in the pot) and add the chocolate and coconut oil to the bowl. Allow to sit about 30 seconds, then stir until the chocolate melts. Remove from the pot and whisk in the carob powder and stevia. Mix well to eliminate any lumps.
For Coating Version II, Proceed as Follows: Place the sugar, chocolate and coconut oil in a small, heavy-bottomed pot over lowest heat possible. Stir constantly until the chocolate is melted. Remove from heat and add the stevia; stir until well combined.
To Coat the Truffles: Place the bowl of chocolate on the counter. Get yourself a big, wide-tined fork (I found a good one at the dollar store; any large fork should do).
Bring the board with the cut-out filling to the counter. Working quickly, grab each piece and dip the bottom in the chocolate; let it drip off a bit, then place chocolate side-down onto the board. When they’re all done, return the board to the freezer so the chocolate can firm up a bit (about 5 minutes).
One at a time, place each square chocolate side-down on the fork. Hold the truffle over the bowl and, using a spoon or spatula, spoon more chocolate over the top and sides, allowing excess to drip through the tines of the fork and back into the bowl. Tap the fork on the side of the bowl to remove any excess. At this point, it’s really important to ensure that the entire filling is coated, with no uncovered spots peeking through the chocolate! Slide each truffle off the fork one at a time by pushing it off with the tip of a knife or another fork, and replace them all on the cutting board.
Once all the truffles are coated, you can pop them the fridge to firm up (no need to go back in the freezer at this point).
Once the truffles are firm, you can drizzle any leftover chocolate coating over them to create pretty patterns, or dip a dried cranberry or goji berry in a bit of the leftover chocolate to “glue” it to the top of a truffle as decoration.
Store the truffles in a covered container in the refrigerator. Remove them from the fridge at least 10 minutes before serving to allow the filling inside to soften up for a smoother, more ganache-like consistency. If you’ve covered the entire filling with chocolate, they should be fine at room temperature, as the coating is solid and will prevent any of the filling from oozing out. Makes 12-16 truffles.
Here’s the full lineup of participating sponsors and prizes for Home for the Holidays:
PRINT BOOKS (Cookbooks and Resource Books, or Combos):
–More Make It Fast, Cook It Slow and Totally Together Journal combos–by Stephanie O’Dea, three combos (3) –Simply … Gluten-Free Desserts by Carol Kicinski, 2 signed copies (2) each with a package of Carol’s Gluten-Free Flour mix –Artisanal Gluten-Free Cooking by Pete and Kelli Bronski, one signed copy (1) –Artisanal Gluten-Free Cupcakes by Pete and Kelly Bronski, one signed copy (1) –Gluten-Free Baking for Dummies by Jean Layton and Linda Larsen, one copy (1) (release date Dec. 6) –Gluten-Free on a Shoestring by Nicole Hunn — 2 copies (2) –Gluten-Free in 5 Minutes by Robin Ryberg — 2 copies (2) –Gluten-Free Makeovers by Beth Hillson – 2 copies (2) –The Gluten-Free Almond Flour Cookbook by Elana Amsterdam, six signed copies (6) –The Gluten-Free Cupcakes Cookbook by Elana Amsterdam, six signed copies (6) –The Gluten-Free Asian Kitchen by Laura B. Russell, two copies (2) –The Dairy-Free Gluten-Free Kitchen by Denise Jardine, ONE EXCLUSIVE ADVANCE COPY (1) –The Pure Kitchen by Hallie Klecker, two copies (2) –Cooking for Isaiah by Silvana Nardone, three copies (3) –Free for All Cooking by Jules Shepard, one signed copy (1) –The First Year: Celiac Disease and Living Gluten Free: An Essential Guide for the Newly Diagnosed by Jules Shepard, one signed copy –Healthier Without Wheat by Dr. Stephen Wangen, three signed copies (3) –Sugar Nation by Jeffrey O’Connell, four copies (4) –Wheat Belly by William Davis, three copies (3) –Dangerous Grains by Ron Hoggan and Dr. James Braly, two copies (2) –The Food Allergy Kitchen by Amra Ibrismovic and Carmel Nelson, one copy (1) –The Whole Foods Kosher Kitchen* by Lévana Kirschenbaum and Lisa R.Young –The Spunky Coconut Cookbook 2nd edition, by Kelly Brozyna, one signed copy (1) –Grain-Free Baked Goods and Desserts by Kelly Brozyna, one signed copy (1) –Paleo Comfort Foods by Julie and Charles Mayfield, three copies (3) –Go Dairy Free* by Alisa Fleming, two signed copies (2) –Modern Spice by Monica Bhide, one copy (1) (in combo package with Monica’s app, iSPICE) –Perfect One-Dish Dinners* by Pam Anderson, one signed copy (1) –The Whole Life Nutrition Cookbook by Ali Segersten and Tom Malterre, two signed copies (2) –The Steamy Kitchen* by Jaden Hair, one copy (1)
–100 Best Gluten-Free Recipes by Carol Fenster, one copy (1)
E-BOOKS (Cookbooks and Resource Books)
–Gluten-Free Goddess E-Book:Best Loved Recipes by Karina Allrich (1) –The Gluten-Free Diner Cookbook by Diane Eblin, one copy with tote bag (1) –7 Quick Start Tips for Living a Healthy Gluten-Free Fit Life, by Erin Elberson, five copies (5) –Sweet Freedom*, by Ricki Heller, one copy (1) –Combo Set of following: Good Morning Breakfasts, Desserts Without Compromise, and Anti-Candida Feast Book by Ricki Heller, one copy (1) of set
MAGAZINES–Easy Eats, three subscriptions–electronic (3) –Delight, two subscriptions–print (2) –Living Without, two subscriptions–print (2)
APPS
–Cook IT Allergy Free by Kim Wilson-Maes, three apps (3) –iSPICE by Monica Bhide, one app (in combo package with her cookbook, Modern Spice; already mentioned above) (1)
THIRD PRIZE—Caveman Cookies giveaway package ($89 value).One large bag of each of the current three flavors , Original, Tropical, and Alpine ($28.95 value) plus one large bag of the soon-to-be released new flavor, Rainforest ($9.95 value; will be shipped as soon as available; anticipated end of Dec); 1 large variety pack ($32.50 value), and 1 t-shirt ($17.50 value; your size, your color).
Welcome to Week 3 of A Gluten Free Holiday 2011, the holiday event created by Amy and shared each week by yours truly (and four others–check below for all the participating blogs)! This week’s topic, Gifts of Good Taste, is hosted by Alta of Tasty Eats at Home. Hop on over to see what edible gifts Alta has to share, or to link up your own favorite gifts-of-food recipes (and be sure to enter the giveaway while you’re there!).
I thought this would be a perfect week to share some of my own favorite recipes on the blog that would also make fantastic homemade–and edible–gifts.
Before we get to the food, though, we’ve got another cookbook giveaway!
The book Alta is giving away this week is Artisanal Gluten-Free Cupcakesby Kelli and Peter Bronski. So if you’re a cupcake fan, or if you want to win a great gift for someone else who is, enter the giveaway by leaving a comment on Alta’s blog or by linking up a recipe there.
And now, the food. . . .
In my younger years, I made almost all of my gifts myself (edible or otherwise). Of course, the fact that I was a student living in penury (I won’t say I was a “starving” student, because with my love of dessert, that was never even a vague possibility) was one factor contributing to my motivation for making everything from scratch (unlike today, when the motivation is trying to remain free of the dreaded candida symptoms).
More importantly, though, I always believed that homemade gifts demonstrated how much you cared about someone, giving to them both your time and your thoughtfulness. Since time is at a premium for all of us these days, we have to choose wisely–both what we’ll make, and to whom we’ll be giving it!
For those very special people on your lists, you might want to mix up one of the following. (NOTE: Some of these recipes are made with spelt and/or higher glycemic sweeteners such as sucanat or maple syrup. Recipes with an asterisk * fall into that category; the rest are gluten free and lower glycemic.)
“Mum, it’s great that you’ll be making some homemade gifts this year. . . so does that mean Chaser and I will be getting homemade peanut butter treats? Mmm!”
[Sometimes, you just want a dish that's quick and easy--no fuss. I've decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so simple to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]
I think it’s funny that the title of this post will almost take longer to read than it will take you to make these little lovelies!
I was scrounging around our kitchen for a sweet treat over the weekend (not that there’s anything atypical about that around here), when I remembered Hannah’s brilliant Wellness Weekend submission from this week, for No-Bake Anzac Cookie Truffles. I loved her concept and it suddenly struck me: who says there has to be chocolate in every dessert I want to eat? (and yes, that thought IS rather atypical around here).
Chocolate, chocolate, chocolate. . . I could eat it for every meal, plus snacks (and some days, I do). And raw truffles–what could be more delicious? I do love my raw chocolate chip cookie dough truffles (and not just because Ellen loved them, too), but I wanted something a little different, without having to use oats. Then I spied the half-used bag of puffed rice I’d bought for another recipe but which I don’t particularly enjoy eating for breakfast.
Why not rice crumbs instead? With the cashew-rice crumb base in mind, I added a touch of lucuma for that wonderful caramel flavor as well as one of my favorite spice mixes, Chinese 5 Spice Powder (you can sub cinnamon if you don’t have any or don’t like it). About 2 minutes later, I had a truffle base that I rolled into tiny balls and popped in the fridge (and a few got popped into my mouth on their way there).
These are less dense than the typical “raw truffle” balls made with lots of nuts and oats, but I loved them as a light snack. The HH said he thought they tasted too much like rice cereal. Even though I didn’t have that same experience, I say, “what’s wrong with rice cereal?” Seems to me that flavor combo would be pretty delicious as well.
This recipe yields a small batch. . . great to share with a friend. If you’re serving to a crowd, double or triple the recipe.
These are a really quick snack that you can whip up in less than 5 minutes when the sweet munchies hit, or right before the kids get home from school. If you have the time, make them the night before, as they actually improve with refrigeration overnight.
1 Tbsp (15 ml) coconut nectar or vegetable glycerin
6-8 drops plain or vanilla liquid stevia, to your taste
1 tsp (5 ml) smooth natural almond butter (optional, but brings out the caramely flavor)
up to 2 tsp (10 ml) plain or vanilla rice, almond or soy milk
Place the cashews in the bowl of a mini food processor and process until they’re almost powdered. Add the cereal, salt, 5 Spice powder and lucuma and process again until the mixture looks like a very fine meal.
Drizzle the coconut nectar, stevia and almond butter over the dry mixture and pulse until it comes together in moist crumbles. If it’s really dry, add the milk and pulse again (it should not be so moist that it forms a ball, but the mixture should stick together when pinched between your thumb and fingers).
Using a packed teaspoonful of the mixture for each truffle, squeeze it together to squeeze out any air and then roll into a small ball. Refrigerate the balls, covered, until ready to eat. Makes 9-10 small balls. Will keep, refrigerated, up to 4 days.
["You know what they say about an apple a day, right, Mum?"]
Okay. . . now that you’ve all stopped laughing at the rudimentary blog badge I created above (thanks to all on Facebook who recommended Picnik. . . talk about a steep learning curve), it’s time to introduce the event!
With the SOS on hiatus until September, though, I realized that I’ll really miss having a recipe sharing event! So to tide us all over until then, I’m introducing a new weekly event on my blog: Summer Wellness Weekends! It’s my own little locale where I’ll invite you all to share recipes that you made during the previous week, ones that contain ingredients known to support good health (and of course you’re invited to participate even if it’s not summer where you are right now!).
As you probably know if you’ve read this blog for any length of time, I promote a sugar-free, gluten-free, whole foods, vegan diet. But as a Holistic Nutritionist, I know that what I eat isn’t always the healthiest option for everyone else.
So here’s what you need to know to participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP):
The event will occur once a week, starting on Thursday evenings and running until Monday evenings throughout the summer.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page.
Please link the post with your recipe, NOT your blog’s home page.
You may submit more than one recipe, but please follow the guidelines for each one individually.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT! Any real food ingredients that are sugarfree and vegan are more than welcome–so use that maple syrup, mushrooms, nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients
Anything almost entirely artificial (ie, most boxed mixes, fast food, unnaturally colored cereals or other foods, etc.)
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey)
During the summer, it’s so easy to create healthy dishes with the abundance of fresh fruits and vegetables! And even if it’s not summer where you are, there are still loads of foods that could be considered good for your health and contain natural ingredients.
I can’t wait to see what y’all mix up!
“Sounds great, Mum! So, can I eat that apple now?”
THIS GIVEAWAY IS NOW CLOSED. THANKS TO EVERYONE WHO ENTERED!
Before I get to this week’s wonderful Giveaway Gone Wild, it’s time to announce the winner from last week’s giveaway of a beautiful handcrafted Strawesome glass straw!
Number 69, Laurel Alanna McBrine! Here’s Laurel’s comment:
And, I like you on Facebook – think I have done it all now, looking forward to sipping my smoothie Thanks, fun promotion.
Congratulations, Laurel! Looks like you’ll be sipping that smoothie from a glass straw after all. Please contact me at dietdessertdogsATgmailDOTcom this week to claim your prize. If I don’t hear from you within a week, I’ll choose another winner.
And now, on to this week’s giveaway–one you’ll all want to enter! (for full details, see the end of this post).
I know that many of you are already fans of Amy, the blogger behind the wildly popular Simply Sugar and Gluten Free (which recently got a facelift–check out the new look!). A few months ago, Amy published her first cookbook, Simply Sugar and Gluten Free, and her publisher kindly sent me a copy for review.
For someone like me (on an anti-candida diet), the combination of sugar-free and gluten-free was incrediby enticing. Unlike many other gluten-free cookbooks, this one already fit my “no-sugar” requirement! I couldn’t wait to see the book.
The cookbook is filled with recipes and lots of useful information written in Amy’s clean, approachable style. She begins with a personal story explaining why she eats sugar- and gluten-free. The book wraps up with a comprehensive chapter called “The Simply Sugar and Gluten-Free Kitchen Guide,” in which she offers tips on flour blends, kitchen essentials (all the products you’ll need to reproduce the recipes), and even a list of her favorite kitchen tools. The chapter is also peppered with tip boxes containing info on how to succeed at GF baking, conversions, kitchen organization, and more. The book is capped off with a list of resources, including books, blogs, and where to purchase products.
The book’s full title is Simply Sugar and Gluten Free; 180 Easy and Delicious Recipes You Can Make in 20 Minutes or Less, and given how time-strapped so many of us are these days, this is a very appealing promise. I decided to dig in.
Before I talk about what I cooked up, however, I should mention that the book is not a vegan cookbook–though it does contain some vegan recipes or options. Obviously, I didn’t try out any of the dishes with meat, chicken, fish, eggs, dairy, etc. Having said that, though, I was pleasantly surprised at how many of the recipes I could easily adapt. Occasionally, Amy offers vegan variations, and even when she didn’t, I had no trouble finding many recipes to try. And so, on to those I sampled!
First up, I made some very quick and simple Carob Nut Cups. Resembling peanut butter cups without the peanut butter filling (or the chocolate!), these snacks were dense, caroby treats that provided a great afternoon pick-me-up. Made with unsweetened carob chips, they were just sweet enough; I added a bit of stevia for a slightly sweeter version. I really enjoyed these (since I am, as you know, a fan of carob), as did the HH (who is not always a fan of carob).
Next, I turned to the Apple Carrot Breakfast Cake, which I baked up as muffins. For several years now, I’ve been sending the HH off to work in the morning with a homemade muffin (since, when I don’t, he opts for the far less healthy–and more hydrogenated–Tim Horton’s variety). These were quick and easy to put together, moist and sweet without any added oil or sweetener at all. And I had no problem substituting flax ”eggs” for the original recipe’s eggs. The original recipe called for a whipped topping, but I found these didn’t even need it. And the HH enjoyed many days of healthy breakfasts courtesy of Amy!
Another dessert I couldn’t resist were the Carob Chip Cookies. Believe it or not, the finished product was actually a bit too sweet for my current ACD-accustomed taste buds (they contain a cup of coconut sugar); this was also another recipe very easily adapted to a vegan version, and the HH raved about them. “These taste just like real cookies!” he enthused as he grabbed a second (and later, a third) cookie. (I chose not to ask what that compliment would imply about my cookies). As Amy tells us in the preamble to the recipe, “No one ever mentions that they don’t taste the chocolate, and the plate is always empty in no time” when she serves these to friends. I can believe it.
Finally, I couldn’t resist making the Black Bean Soup (a simple switch from chicken to vegetable stock rendered the recipe 100% vegan). The final product wasn’t exactly photogenic (it looked kind of like those kids’ watercolor paintings in which they mix all the colors together. . . swampy and mudlike), but boy-oh-boy, did it taste fantastic! The HH raved over this one, too. And the soup was incredibly simple to make (though I should point out that it’s one of the few recipes in the book that’s not actually ready “in 20 minutes or less”–you have to soak the beans overnight, then simmer for 1-1/2 hours; you could, however, cut the prep time by using canned beans). We cleaned up the entire pot in two days–it was that good.
If you’re looking for a general-purpose cookbook that covers a variety of courses from appetizer to dessert, all in easy-to-follow recipes that work as promised, this book would make a perfect addition to your kitchen. From the basics like Herbed White Bean Dip and Simple Sautéd Swiss Chard to more exotic combinations like Olive Oil-Zucchini Muffins, Blueberry Quinoa Crumble Bars or Chocolate Teff Cake, you’re sure to find something that suits your fancy.
Amy’s publisher has granted permission for me to reprint a recipe–I hope you’ll enjoy these quick and easy Carob Nut Cups!
1 cup unsweetened carob chips (I used vegan chips)
2 tsp non-hydrogenated vegetable shortening (I used coconut oil)
1/4 cup plus 2 Tbsp roasted salted sunflower seeds
1/4 cup plus 2 Tbsp unsweetened shredded coconut, plus extra for topping
Line 10 cups in a mini-muffin pan with mini-cupcake papers.
Place the carob chips and coconut oil in a heatproof bowl that will fit snugly on top of a saucepan. Bring 1 inch of water to a gentle simmer in the saucepan. Place the bowl on top of the pan and turn off the heat. Let the carob and coconut oil sit for a few minutes.
Meanwhile, place the sunflower seeds in the bowl of a mini food chopper fitted with the steel blade. Pulse until the seeds are chopped. Add the measured coconut and poulse several more times until combined.
Stir the carob and coconut oil until melted. Add the sunfloer and coconut mixutre to the carob and stir until combined. The mixture will be thick. Using two small spoons, evenly distribute the carob mixture among the cupcake papers, being careful to keep the tops of the papers clean. Tap the muffin tin several times on the countertop to level the melted carob. Sprinkle the tops with the extra coconut and press lightly into the carob. Let sit at room temperature until firm, or refrigerate to speed up the process. Store in an airtight container in the refrigerator for several weeks. Let the nut cups sit at room temperature for a few minutes before serving.
Makes 10 coconutty snacks.
NOTE: I added 10-15 drops vanilla stevia to the melted chips/coconut oil before stirring in the remaining ingredients.
TIME FOR THE GIVEAWAY!
THIS GIVEAWAY IS NOW CLOSED. THANKS TO EVERYONE WHO ENTERED!
I’m delighted to report that the kind folks at Ulysses Press have offered to provide a copy of the book for one of you!
To enter the giveaway, simply leave a comment on this post telling me why you’d like the book.
As always, you may acquire additional entries by doing any (or all) of the following:
Subscribe to Amy’s blog, “like” her on Facebook, or follow her on twitter (then come back and leave a separate comment for each one);
Subscribe to this blog, “like” the DDD page on Facebook, or follow me on twitter (then come back and leave a separate comment for each);
Go to the Ulysses Press cookbook page and browse through their other cookbooks (then come back and mention one you found interesting).
The contest will remain open for a week (until midnight on Sunday, June 26th), at which time I’ll randomly choose a winner. The giveaway is open to US and Canadian residents (with apologies to my international readers!).
Good luck, everyone!
THIS GIVEAWAY IS NOW CLOSED. THANKS TO EVERYONE WHO ENTERED!
Read the full press release
