I received the book Against the Grain to review from Blogging for Books. All opinions are my own.
Over the past couple of years I’ve been making a lot of lifestyle changes to improve my health. I started going to the gym on a regular basis and have been slowing altering my diet. One of the biggest things has been cutting out gluten as much as possible.
I’ve noticed that most foods with gluten in them hurt my stomach and make me feel tired. So for the most part, I avoid breads, pastas and the like.
The one thing I have a hard time cutting out is desserts. I have a serious sweet tooth! Lately I’ve been trying to find some healthier alternatives. I recently received the book Against the Grain: Extraordinary Gluten-Free Recipes Made from Real, All-Natural Ingredients. It’s full of recipes for all my favorites, but without the gluten.
If you are trying to cut back on gluten but are having a hard time giving up your favorites, this is the cookbook for you! It remakes all sorts of dishes that would typically be off-limits for someone eating gluten free.
This cookbook is filled with breads, pastas, pizzas, donuts, cakes and cookies. All of which are made without grain! It introduces you to several flour alternatives that can make a gluten free lifestyle so much easier.
I’m definitely going to be giving some of the other recipes in this book a try soon! I’ve got my eye on the Lemon Thyme-Summer Squash Ravioli to try next! Doesn’t that sound delicious?
- 1 cup smooth or chunky peanut butter
- 1/2 cup honey
- 1 large egg
- 1/2 teaspoon baking soda
- 1/4 cup shredded coconut optional
- 1/3 cup dark chocolate chips optional
Position an oven rack in the center of the oven and preheat to 350 F.
Grease an 8x8-inch baking dish, then line it with parchment paper, allowing the parchment paper to overhang two sides of the dish.
In a bowl, with a hand mixer, blend the peanut butter, honey, egg, baking soda, and 3 tablespoons coconut (if using) until thick and creamy. Stir in the dark chocolate chips (if using).
Scoop the batter into the baking dish and use a rubber spatula to spread the batter until it is even.
Bake the bar for 18 to 20 minutes, or until set and the edges are just barely starting to brown (the center will be slightly lower than the edges when set). This batter has a tendency to over bake quickly, so be sure to check for doneness at around 18 minutes. Remove the bar from the oven, sprinkle on the remaining tablespoon of coconut for garnish (if desired), and allow to fully cool in the pan before cutting.