Heck. Yes. Clear your schedule and anything you thought you were going to bake for the holidays, because this cookbook is about to blow your mind while you salivate over every. single. recipe. and say wait, that’s paleo/I can eat that?? about 100 times.
Best sandwich bread. Chocolate croissants. Lemon poppy seed bread. Cinnamon sugar pretzel bites. PMS Brownies. Yeah, you read that right. Breads, biscuits and scones. Pizzas, Calzones, Tacos, Quesadillas, Soft pretzels, & more. Oh and don’t you forget the desserts or comfort foods. These are all the CHAPTER titles, people. And for those who struggle with paleo baking with all different kinds of flours, Brittany has included a primer on all of that. She also has some classic baking techniques and tutorials before you jump on in!
Forgive the (awful) pun but Brittany is serious an angel with this cookbook . How she managed to come up with paleo versions of all bread and dessert-like things in her book blows my mind. AND, like me, she has suffered from many food allergies and autoimmune conditions herself, so tons of the recipes in here are allergen-free (egg-, dairy-, nut-, yeast-, coconut-free), whatever you need. #fistpump. Did I mention there’s a recipe called PMS Brownies that includes homemade caramel, chocolate ganache, extra chocolate chips, and sunbutter cups (think reese’s without all the chemicals) on TOP of ridiculously fudgy brownies?! Sweet tooth explosion.
I’ve been following Brittany’s delicious creations on her website for a while and could’t WAIT when i heard she was releasing a cookbook ! So of course, the first thing I did when I received the book before Thanksgiving was decide what I would be testing out on my family immediately. It was really a toss-up between the parker house dinner rolls and honey cornbread muffins…and then i remembered how much I miss the Whole Foods cornbread for thanksgiving. That stuff is like crack. I know i say that a lot. But corn (and pretty much all the other ingredients in any cornbread) does NOT sit well with my stomach/rest of my body. So you can imagine how pumped I was to see and make that recipe!! Let’s just say they were so good my entire family devoured them before I could snap a pic. Even the skeptics (“cornbread without corn?!?”) went back for seconds. And thirds.
Well, what are you waiting for?! Don’t you want to impress your friends/family/other random people who you’ll probably never see again at holiday parties this season with your newfound baking skills? Preorder your copy of Every Last Crumb: Paleo Bread and Beyond! Ryan agrees….you’ll totally be ready for the Paleo potluck armed with Brittany’s new cookbook.
It comes out December 9th. Perfect timing for you to get a TON of holiday baking in before Christmas, or whatever it is you celebrate. And while you’re waiting for it (or if you don’t believe me…), go check out the other recipes on her site.
Don’t mind me, I’ll just be here salivating over this recipe because all the muffins I made are long gone. Pure gold. You know you want to…
- 120 grams Spectrum vegetable shortening (about ¾ cup)
- 210 grams raw honey (about ½ cup plus 2 tablespoons)
- 120 grams milk (dairy or nondairy) (about ½ cup plus 2 teaspoons)
- 3 large eggs
- 126 grams coconut flour (about ¾ cup)
- 88 grams potato starch or sweet potato starch (about ½ cup)
- 66 grams tapioca starch (about ½ cup)
- 1 tablespoon double-acting, aluminum-free baking powder
- 1 teaspoon xanthan gum or guar gum (either can be used interchangeably)
- ¾ teaspoon kosher salt
- Preheat the oven to 350 degrees. Line 8 to 10 cups of a muffin pan with cupcake liners.
- In the bowl of a stand mixer, using the whisk attachment, mix together the shortening, honey, milk, and eggs until well combined.
- In a separate bowl, whisk the coconut flour, starches, baking powder, xanthan gum, and salt until blended.
- With the mixer on low speed, slowly add the flour mixture to the egg mixture
- until all of it has been incorporated. Turn the mixer to medium-high speed and continue to mix until the batter is thoroughly blended.
- Spoon the batter into the lined cups, filling each about three-quarters full.
- Bake for 19 to 21 minutes, until a toothpick inserted comes out clean.
- Store in a sealed bag or container at room temperature, or freeze for later use.
And if you’re like me and usually scroll down to the bottom of the page for the recipe, here’s the link to Brittany’s Every Last Crumb. Now…trying to decide what to make next!! The PMS Brownies? Flatbread? Pizza??