Last Fall, life was a bit crazy. Sean had already been in Vancouver since July and had been extended on his job into 2015. Long story short, with that news we decided to move out of LA, and figure out our next plans – which for now means I moved to Alabama to be with my family while dealing with health issues and reset from 7 years in Los Angeles.
During that time our friend Brittany’s book, Every Last Crumb released, and NOW I’m able to give it a full-on review 🙂 Moving, Holidays and life in general kept me from truly going in head first to this luscious-looking book!
Ah, baked goods. I love baking – always have – and figuring out paleo baking is not very easy. That’s where Brittany Angell comes in. She’s been in the Gluten Free world for years now, and I’m thrilled she’s a part of the Paleo community. We first met Brittany at Paleo f(x) last year, and within seconds after introductions she immediately offered us grain-free treats! Now, that’s an ice breaker!
Seeing sneak peeks of Every Last Crumb got me very excited. Having food sensitivities should never mean missing out on special treats or grain-free favorites of old. For me, it’s breakfast foods. My mom used to make us pancakes on Saturday mornings. It was special – us all sitting on the floor sometimes arguing over what cartoons to watch and eating those maple syrup-soaked flapjacks alongside MorningStar farms sausages (which I didn’t know wasn’t *actual* meat until I was a teenager. For reals).
What Brittany does is pretty special. She works so very hard to give all of us new takes on old staples with many modifications for different sensitivities. That’s hard work, people. Don’t take what she does for granted – I for one am super stoked to have this book in the kitchen. Not only is this book full of yummy grain-free takes on classic bread-based recipes (there’s an entire chapter on pretzels!) and decadent treats (See: PMS Brownies. Woah Nelly. I know there are times I need that in my life.) but she also includes inventive savory recipes to satisfy your savory side. Recipes like Crab Rangoon (a personal fav of Sean’s) and grain-free Naan. Finally something to soak up that Chicken Tikka Masala again!
Pretty much any bread you wished you have again is in this book. Definitely a staple for your cookbook collection and a go-to resource full of recipes you thought you’d never see made grain-free.
Since I got to talking about pancakes earlier (I really do love breakfast foods) Brittany has allowed us to share her recipe for Fluffy Blueberry Pancakes! Perfect recipe for the weekend 🙂
- 5 large eggs
- 176 grams (about ¾ cup plus 2 tsp) milk (dairy or nondairy)
- 56 grams mild-flavored oil, melted salted butter or melted ghee (about ¼ cup, plus more for the pan)
- 78 grams coconut palm sugar or granulated maple sugar (about ½ cup)
- 84 grams coconut flour (about ½ cup)
- 88 grams potato, sweet potato or tapioca starch (about ½ cup)
- 2 tsp lemon juice
- ⅛ tsp kosher salt
- 1 tbsp double-acting, aluminum-free baking powder
- 1 cup (or more) fresh or frozen blueberries
- *or any other fruit you like, or even chocolate chips!
- Place the eggs, milk and oil in a blender or food processor and process on high speed until fluffy.
- Add the rest of the ingredients, except the baking powder and blueberries, and process until smooth. Add the baking powder and process once more.
- Stir in blueberries. (Or you can just plop a few into each pancake as you make them.)
- Lightly oil a nonstick skillet and place it over medium-low heat. Pour in ¼ of the batter and gently tap the pan so the batter spreads. Place a lid on top (it makes the pancakes fluffier) and cook for about 2 minutes. Flip and cook for about 1 minute on the second side, keeping the skillet covered the entire time.
- Re-oil the pan with each new batch. Be careful not to turn the heat up too high, as the bottom with burn before the inside has enough time to cook, which will prevent you from getting a good, clean flip.
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