When Kelly Smith asked me to review her new cookbook, Everyday Grain-Free Baking: Over 100 Recipes for Deliciously Easy Grain-Free and Gluten-Free Baking, 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 Everyday Grain-Free Baking:
- 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!