My friend Elana Amsterdam has published another lovely gluten-free cookbook! This exciting new Paleo Cooking from Elana’s Pantry isn’t just gluten-free and grain-free, but contains nearly 100 recipes that any modern Homo sapien will drool over.
If you’re not familiar with what the Paleo diet is, the short answer is it’s grain-free as well as free of any refined products, which make it inherently gluten-free. I’ll leave the finer details about the paleo diet for the people that enjoy theoretical debates. Why? Because the theory behind the Paleo diet, and it’s close cousin the Primal diet, doesn’t interest me as much as the accounts of people that have tried them with impressive fitness and/or health results. Mostly because of the Crossfit movement, the Paleo diet has been the new cool diet kid for the last few years and, no joke, for awhile it seemed like I was getting sent a new Paleo cookbook almost every week, so I’ve been able to check most of them out.
What I really like about Elana’s approach to the Paleo diet is her balanced use of meat and vegetables.
In my opinion, most Paleo cookbooks seem to echo the now ancient Atkins diet with plenty of macro lens meat porn, a fat dessert section, and a small gratuitous section of vegetable dishes sandwiched in between. My gallbladder ached just thumbing through most of them.
Well, not Elana’s gluten-free Paleo cookbook! Sure, there’s a Bacon Tart recipe and some beef dishes, but the savory recipes mostly consist of chicken and fish, and these are balanced out with an equal amount of vegetable dishes big enough for their own section! And as far as desserts go, we already know she makes the best wholesome gluten- and grain-free treats!
Enter to win your own copy of Paleo Cooking from Elana’s Pantry
I’ve arranged for one person to win a copy of Paleo Cooking from Elana’s Pantry!!!
Just enter a comment below, it could be about anything, and I’ll use random.org to pick a winner. Entries must be made by midnight Monday, June 24th, 2013 and the winner will be announced Tuesday, June 25th, 2013. The winner must email me to claim their book by June 30th, 2013 or an alternate winner will be chosen and notified. Please be sure to leave a email address in your entry so I can identify you as the winner. Thanks!
Here are two recipes from the book that the publisher and Elana have so graciously allowed me to share with you.
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 cup apple juice
1 tablespoon freshly squeezed lemon juice
2 tablespoons arrowroot powder
1 tablespoon ground cinnamon
Preheat the oven to 350°F.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 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.
Coconut Whipped Cream
Makes 1 cup.
This dairy-free whipped cream recipe calls for full-fat canned coconut milk. The fat is what makes the recipe creamy and luscious; light coconut milk won’t work and results in a watery mess. Serve over Upside-Down Apple Tartlets (page 101) or Peach CherryCrisp (page 98).
1 (13-ounce) can Thai Kitchen coconut milk
1 tablespoon honey
1 teaspoon vanilla extract
5 drops vanilla crème stevia
Pinch of sea salt
Place the can of coconut milk in the refrigerator at least 24 hours before making the whipped cream, so it is well chilled. Chill a metal bowl in the freezer for 15 minutes.
Take the coconut milk out of the refrigerator and remove the lid. Gently scoop out the coconut fat, placing it in the chilled bowl. Pour the remaining liquid into a glass jar and store in the refrigerator, saving it for another use.
Using a handheld blender, whip the coconut milk fat until light and fluffy, about 1 minute. Whip in the honey, vanilla extract, stevia, and salt.
Use right away or store in a glass jar in the refrigerator for up to 24 hours.
Reprinted with permission from Paleo Cooking from Elana’s Pantry: Gluten-Free, Grain-Free, Dairy-Free Recipes by Elana Amsterdam (Ten Speed Press, 2013). Photo Credit: Leigh Beisch.