Sweet Laurel
Recipes for Whole Food, Grain-Free Desserts: A Baking Book
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- 4,99 €
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- 4,99 €
Description de l’éditeur
From LA's trendy bakery comes the new definitive grain-free baking book that makes eating paleo, gluten-free, and dairy-free diets a lot sweeter for home bakers.
From the beginning, Sweet Laurel has been about making sweet things simple. The recipes here are indulgent yet healthful. They use just a few quality ingredients to create delicious desserts that benefit your body; all of these treats are paleo, and many are vegan and raw. From Matcha Sandwich Cookies to Salted Lemon Meringue Pie to Classic German Chocolate Cake, these treats are at once uncomplicated, beautiful, and satisfying, made only with wholesome ingredients such as almonds, coconut, cacao, and dates. Here, too, are basic staple recipes to keep with you, like grain-free vanilla extract and vegan caramel, and fancy finishes, like paleo sprinkles and dairy-free ice cream.
Whether you’re looking for simpler recipes, seeking a better approach to dessert, or struggling with an allergy that has prevented you from enjoying sweets, Sweet Laurel will change the way you bake.
PUBLISHERS WEEKLY
Sweet Laurel paleo bakery cofounders Gallucci and Thomas (The Kitchy Kitchen blog) apply their healthy approach in a debut cookbook that features indulgent, whole foods desserts from their Santa Monica bakery. Basing their book on their Sweet Laurel Method principles (keep it simple, keep it whole, keep it balanced, keep it stress free, and keep it beautiful), the authors reveal the secrets behind their stylish confections, beginning with foundational recipes for egg, butter, dairy, and sugar substitutions made with seeds, coconut oil, nuts, and natural sweeteners. Pantry staples and essential tools are outlined, and recipes are coded as vegan, raw, or nut-free. The recipes are simple-to-assemble classics: cookies and bars feature brownies, snicker doodles, and lemon bars; pies offer dairy-free cheesecake and frangipane pear galette; cakes are old favorites pineapple upside down, classic chocolate varieties, and carrot cake, as well as an elegant pistachio rose cake frosted in rose buttercream. The Grand Finale chapter instructs on "show-stopping" layer cake decoration. For folks wanting to try their hand at baking sumptuous whole ingredient, grain-free sweet treats, this collection is a well-conceived, enticing primer.
