Countdown to 2014 Cookbook Giveaway: Day 1
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 first guest and her New York Times best-selling cookbook!
WHO: Elana Amsterdam, Elana’s Pantry
BOOK: Paleo Cooking from Elana’s Pantry: Gluten-Free, Grain-Free, Dairy-Free Recipes (Ten Speed Press, 2013)
RECIPE: Gluten-Free, Dairy-Free Upside-Down Apple Tartlets with Whipped Coconut Cream
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 1/4 -inch slices
1 cup apple juice
1 tablespoon freshly squeezed lemon juice
2 tablespoons arrowroot powder
1 tablespoon ground cinnamon
Coconut Whipped Cream
1 (13-ounce) can Thai Kitchen coconut milk
1 tablespoon honey
1 teaspoon vanilla extract
5 drops vanilla crème stevia
Pinch of sea salt
- 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 ?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.
- To make the whipped cream, 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.