Confession: I’m addicted to ice cream. I may not be running after the ice cream truck these days, but my almost daily summer ice cream-eating habit lives on. These paleo-friendly ice cream cookie sandwiches are easy to love—they’re packed with flavor, sugar crash not included! […]
Since I started baking gluten-free almost a decade ago, so much has changed. For starters, people actually know what “gluten-free” means. Now at the holiday table, almost all of the traditional foods are possible to make gluten-free, even pecan pie. The best part? Baking gluten-free can result in better-than-regular baked goods. This pecan pie is all the proof you need.
After cooking—and baking—gluten-free for my now 18-year old son, Isaiah, since his diagnosis eight years ago and writing my best-selling cookbooks, Cooking for Isaiah: Gluten-Free & Dairy-Free Recipe for Easy, Delicious Meals and Silvana’s Kitchen: Timeless Favorites Transformed, I received email after email from readers who even after going gluten-free were still tired and bloated or were just feeling a little off. Other readers could no longer eat rice or potato. I decided it was time to get back in the kitchen and experiment. My new mission? To develop a grain-free flour blend and mixes that could deliver great texture and flavor—just like my wildly popular gluten-free flour blend. I’m proud to introduce a brand new kind of baking flour and stir-and-bake mixes—non-GMO, grain-free and refined sugar-free, which means they’re good for just about everyone!
I hope you’ll join me in my upcoming 3-Part Blog Series: I’m Gluten-Free, But I Still Don’t Feel Great. Now, What?! to celebrate the launch of my new line of flour and mixes, where I’ll share the powerful health benefits of eating grain-free along with an insanely addictive grain-free, refined sugar-free recipe. Part 1: The single piece of advice to swear by and the one question you should be asking yourself (if you’re not already!) that will change your life—inside and out. Part 2: How to heal your body from inflammation—my personal story. Part 3: Life is sweet as expressed by one of my new grain-free, refined sugar-free recipes—and surprise!
Check out my perfect-for-summer pies—NO-BAKE FRUIT PIE MINIS, my latest recipe for the Food Network’s HEALTHY EATS BLOG. I’ve traded in the average cookie crust for a healthy, nut-based pie shell and filled them with a dollop of my DIY Foolproof Lemon Curd—all gluten-free, grain-free, dairy-free optional, refined sugar free and Paleo!
WHO: Brittany Angell, brittanyangell.com
BOOK: Every Last Crumb: Paleo Bread and Beyond
RECIPE: Gluten-Free, Dairy-Free Cinnamon Roll Cookies (nut-free and grain-free, too!)
To enter for your chance to win, just share a favorite cinnamon treat in the comments below.*
Dairy-free ice cream can be a challenge—whether you’re make a batch at home or even picking up a pint at your local supermarket. I don’t know if you’ve tried all those store-bought, dairy-free ones, but they can be really icy, which is disappointing for the gelato lover in me (I am half Italian, after all!).
But creamy, dairy-free ice cream? Now, that’s a real challenge. If you know Kelly Brozyna, aka The Spunky Coconut, like I do, you know she’s the master of any dairy-free foods—from yogurt to yes, ice cream!
Just last month I had a chance to join George Bryant of Civilized Caveman Cooking and Juli Bauer of PaleOMG along with my longtime friend Brittany Angell for a paleo dinner in NYC. Of course, we went to Hu Kitchen, a known paleo- and gluten-free friendly restaurant and juice bar. We left well fed—and completely satisfied. I even took their famous chocolate bars home with me (my favorite flavor is the Almond Butter + Puffed Quinoa).
Countdown to 2014 Cookbook Giveaway, Day 1: I’d like to introduce my first guest, Elana Amsterdam, and her New York Times best-selling cookbook, Paleo Cooking from Elana’s Pantry!
Countdown to 2014 Cookbook Giveaway: Day 6
This year I wanted to share my favorite cookbooks and health-focused books of 2013 with you from some of my friends. Since it’s the holiday season, they’ve decided to generously give away a copy of their books along with a recipe (see below!) starting today until the new year! Thanks to all of you for participating! To enter for your chance to win a book, just leave a comment below. The winner will be selected at random on January 2, 2014 and books will be mailed out to each winner shortly thereafter. Please note: This giveaway is available to U.S. residents only.
1/2/14: Please note that this giveaway ended on 1/1/14. All comments are now closed. Thanks for visiting!
Now, I’d like to introduce my sixth guest and her book!
WHO: Kelly Brozyna, The Spunky Coconut
BOOK: THE PALEO CHOCOLATE LOVER’S COOKBOOK: 80 Gluten-Free Treats for Breakfast & Dessert (Victory Belt Publishing, 2013)
RECIPE: Paleo, Gluten-Free Chocolate Pie with Raw Graham Cracker Crust
Yield: 8 servings
1 cup (100 g) walnut halves and pieces
1/4 cup (about 4) soft, pitted Medjool dates
1 teaspoon ground cinnamon
Pinch of sea salt
1 cup coconut cream*
1/2 cup (about 8) soft, pitted Medjool dates
3 ounces dark chocolate, melted
1/4 cup melted coconut oil
2 teaspoons vanilla extract
* Use the cream at the top of a can of separated full-fat coconut milk, such as Natural Value brand (which is BPA-free). To get it to separate, refrigerate a couple of cans overnight.
- To make the crust, in a food processor with an S blade, purée the walnuts, dates, cinnamon, and salt for about 20 seconds or until very fine.
- Transfer the crust mixture to a glass pie dish, and press it across the bottom and halfway up the sides.
- Rinse the food processor.
- In a small saucepan, heat the coconut cream just slightly.
- Add the heated coconut cream, dates, chocolate, coconut oil, and vanilla extract to the food processor, and purée for 1 minute or until the filling is dark and completely smooth.
- Pour the filling over the crust, and chill to set.
- When you’re ready to serve the pie, top it with whipped coconut cream.
- Store the pie in the refrigerator.
Countdown to 2014 Cookbook Giveaway, Day 5: Now, I’d like to introduce Danielle Walker and her New York Times bestselling cookbook, Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great!