I couldn’t wait for Elizabeth‘s book to be in my hands.
Yes, she is a dear friend, my mentor (more on this on a future post) and an occasional FSC contributor, but also because her newest book, World’s Easiest Paleo Baking (Lake Isle Press, 2016), was sorely needed in the paleo cookbook marketplace.
You see, Elizabeth is a trained pastry chef (baking & pastry arts graduate of CIA Hyde Park, NY) and for those who want to follow a paleo diet, diagnosed with celiac disease or a life-threatening food allergy, her training is the key to practical, delicious recipes that work. Elizabeth has the knowledge to make the science of paleo baking (refined sugar, gluten & dairy-free) work for you, work for your family, work for your taste buds, and your busy schedule, recipe after recipe.
Every. Recipe. Works.
As a mom of a food-allergic kiddo, I know first hand how hard it is to find recipes that works the first time with no disappointment both in texture & flavor. Elizabeth’s recipes bring both back to the table… just ask Miles about Elizabeth’s recipe for Hogs in a Sweater.
In addition, as the past Demo Coordinator & Book Buyer for Healthy Living Market & Cafe’s Saratoga Springs location, I spoke with MANY frustrated folks just trying to get their hands on special diet recipes that work and taste good. I always walked them straight to my book selection, pick up her earlier books: Easy Gluten Free Baking and How to Cook Gluten-Free and say “Your Journey is over. These recipes work, are tasty and practical.”
For the Bake Around, Elizabeth selected, The World’s Easiest Cookies and her recipe for homemade grain-free baking powder. Four ingredient cookies- yes please! No fussy instructions- yes yes please! Almond Flour* & Maple Syrup- sign me up!
Trust me when I say these cookies are the beginning of something fabulous in your kitchen. Practical, No-Fail (see below how I bake these cookies in various ways), delicious, and e.a.s.y.
Maple Syrup ,
a bowl and a spatula,
a baking sheet with parchment….
RECIPE: The World’s Easiest Cookies
credit: “The World’s Easiest Paleo Baking” by Elizabeth Barbone (Lake Isle Press 2016).
Active Time: 5 minutes
Bake Time: 12 minutes per pan
Yield: 16 cookies
170 grams (1 1/2 cups) finely ground almond flour
1/2 teaspoon baking powder, homemade (see recipe below) or grain-free store-bought
100 grams (1/3 cup) dark maple syrup
2 teaspoons vanilla extract
Adjust an oven rack to the middle position and preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
Whisk the almond flour and baking powder together in a medium mixing bowl. Switch to a wooden spoon and stir in the maple syrup and vanilla extract. Stir until a sticky dough holds together.
Drop dough by the tablespoonful onto the prepared baking sheet, spaced about 2 inches apart. For crisp cookies, press down the dough lightly with the at bottom of a drinking glass or measuring cup. (If the glass sticks to the dough, lightly wet bottom of the glass.) For softer cookies, don’t press down the dough.
Bake until the edges are golden brown*, about 12 minutes.
Allow the cookies to cool on the pan for about 3 minutes, then transfer them to a wire rack to cool completely.
Allow the baking sheet to cool, and repeat with the remaining dough.
Here’s my over-baked & huge version:
BONUS RECIPE: Grain-Free Baking Powder
Most commercial baking powders contain a grain-based starch. Thankfully it’s easy to make your own!
Active Time: 2 minutes
Yield: about 6 tablespoons
1/4 cup cream of tartar
2 tablespoons baking soda
1 teaspoon tapioca starch
Whisk the cream of tartar, baking soda, and tapioca starch together in a small bowl.Store in the pantry in an airtight container for up to 4 weeks.
Very. Important. Links.
*Author Note & Nut Flour Handling Tip:
Miles has life-threatening food allergies to all nuts, so unfortunately he was not able to enjoy these cookies. I used to prohibit all nut-products in the kitchen, but now seven years later, I’m more comfortable with working with nuts. I have mastered my food handling and storage. One tip I have is to measure your nut flours in the sink. I don’t measure by weight for nut flours as I want to keep the flour contained so I scoop & measure right in the sink. I put the container of flour and bowl right in my sink and do the whole thing right there. Then any spill can just be rinsed down the drain.