When Kelly Smith asked me to review her new cookbook, [easyazon_link asin=”1440574367″ locale=”US” new_window=”default” nofollow=”default” tag=”coeapa-20″ add_to_cart=”default” cloaking=”default” localization=”default” popups=”default”]Everyday Grain-Free Baking: Over 100 Recipes for Deliciously Easy Grain-Free and Gluten-Free Baking[/easyazon_link], I jumped at the chance. I knew from her blog The Nourishing Home, that I would like the recipes.
What I love about Kelly's book, is that she uses the same ingredients that I do. Because she doesn't use any starch, and provides dairy-free options, I can enjoy almost all of the recipes. For those of you following Paleo, Primal, SCD and/or GAPS diets, you'll find a lot to love in this cookbook.
With more than 100 easy-to-make recipes that are gluten-free, grain-free free, refined-sugar-free and dairy-free, or contain dairy-free options, there’s an entire chapter devoted to each of these traditional baked goods:
- Breads & Rolls
- Biscuits, Scones & Crackers
- Pancakes & Waffles
- Pies, Tarts & Crisps
- Cakes & Cupcakes
- Classic Cookies
- Brownies & Bars
- Sweet Additions
The first recipe I tried was for the Almost Oatmeal Cookies, and they did not disappoint. The cookies were crispy on the outside and chewy on the inside. They were great with raisins, and I think they would be good with chocolate chips too.
Here's the Almost Oatmeal Cookies recipe from [easyazon_link asin=”1440574367″ locale=”US” new_window=”default” nofollow=”default” tag=”coeapa-20″ add_to_cart=”default” cloaking=”default” localization=”default” popups=”default”]Everyday Grain-Free Baking:[/easyazon_link]
- 1 1/4 cup blanched almond flour
- 1 teaspoon coconut flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter or palm shortening, softened
- 2 tablespoons coconut oil
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 3/4 teaspoons ground cinnamon
- 1/2 cup unsweetened shredded coconut
- 1/3 cup organic raisins
Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
In a small bowl, combine the almond flour, coconut flour, baking soda and salt.
Using a stand mixer or electric hand mixer, mix together the butter (or palm shortening), coconut oil, honey, vanilla and cinnamon until smooth and creamy.
Add the dry ingredients to the wet and mix well to combine. Then add the shredded coconut; continuing to mix until well blended.
Using a rubber spatula, fold in the raisins. Then drop the dough by rounded spoonfuls at least two inches apart onto the parchment-lined baking sheet. Use your fingers to slightly flatten the cookies into rounds.
Bake for 8-10 minutes, until golden brown along edges. Allow the cookies to completely cool on the cookie sheet, as they will be very soft and crumbly when hot.
Once cooled, they transform into the ultimate deliciously chewy treat!