Before I started living a Paleo Lifestyle, baking was one of my favorite past times.
At least once a week you could find me in the kitchen baking oatmeal cookies or chocolate chip cookies.
When I decided to go grain-free, I knew that giving up the cookies (technically a processed food) would only make me healthier.
However, for me, baking was about more than the cookies: it was therapeutic.
Baking, like working out, helps me relieve stress.
Even though I was grain-free, I knew I wouldn’t be able to give up baking.
That’s one of the reasons this blog was born almost three years ago. If you’ve been around, you know that I love to bake, and that I’m still able to bake grain-free treats to enjoy on occasion.
I was so excited when I found Jenny from Nourished Kitchen’s new book, The Nourished Kitchen Guide to Grain-free & Dairy-free baking, Sweets and Treats.
There’s a lot more that goes into grain-free baking than just substituting almond flour for regular flour.
I learned that over years of grain-free baking experiments.
I wish I’d had the Nourished Kitchen Guide when I first got started.
In addition to over 90 recipes, The Nourished Kitchen Guide also has tips for how to make grain-free treats the same flavor and texture of your grain-full favorites, and simple substitutions to convert your favorite sweets into grain-free goodies.
To test out the guide, I decided to make Jenny’s Cowboy Cookies…
and they did not disappoint. Cowboy cookies are basically chocolate chip cookies with pecans, coconut flakes and raisins.
I can’t wait to try the other recipes in the book!
All of the recipes are grain-free and dairy-free, which means they’re paleo/primal approved.