In a nutshell, because brevity is my hallmark lately,this book is great, yea, even Great.
All of her delicious creations are suitable for those avoiding wheat/gluten, dairy and refined sugars. By refined sugars I mean “table sugar” because she does use some maple/agave syrup- you could also sub honey. You could even sub cane sugar if you prefer it, still enjoying the goodness of the remaining components. It’s all about what changes you are ready for 🙂 She also uses dates to sweeten a lot of the desserts, and adds a little liquid sweetener by way of an extra kick.
The author has graciously posted some sample recipes from the book on her website here.
And I myself, keep meaning to post the Brazil Nut Milk Cookies and Cream Ice Cream on here because it is so incredibly fantastic. I will, I will.
(I’m just waiting for summer to come- the sun was passing through this week, and I have faith it will return. I shall have my brazil nuts at the ready)
Here are a few examples of what she makes, made almost entirely with raw, whole, healthsome ingredients:
BASICS (This is not the whole list)
- Almond Milk
- Date paste
- Vanilla Cashew Cream
- Caramel sauce
- Chocolate ganache
- Coconut pecan frosting
- Almond pecan crust
- Chocolate cookie crust
- Strawberry soup
- Apple compote with golden raisins and pistachio
- Caramel apple stacks
- Mango raspberry crumble
- Bitter chocolate sorbet
- orange sorbet
- Strawberries and cream ice cream
- Cookies and Cream Ice Cream
- Coconut Ice Cream
- Jumble Berry Upside Down Cake
- Red white and blue cheesecake
- Lemon, cranberry, pistachio cookies (My orange version featured here)
- Banana cream pie
- Chocolate cream pie
- Coconut cream pie with chocolate cookie crust
- Mince pie
- Dark chocolate truffles
- Pine nut caramels