Last week the book Against All Grain arrived on my doorstep. To say I was excited was an understatement. A quick flip through the book brought excitement and passion back into food for me. The thought of not having bread again or tortilla chips or cake just really made me sad. Food is such a social thing and while this can be bad, it also can really bring people together. So finding recipes for world-famous sandwich bread, rosemary breadsticks, coffee cake, scones, muffins, ice cream and more was really encouraging to me.
Someone on Instagram encouraged that I “review” the book so I’m going to do that today. I’ve not worked through all of the recipes but will talk about the ones that I have. Against All Grain is filled with more than 150 gluten-free, grain-free, and dairy-free recipes. Some of the recipes had as few as 2 ingredients, while other more complicated ones had over 15. Most of them, however, had between 5-10 ingredients so they weren’t too cumbersome to make. I did have to make up a grocery list and get a handful of things that I don’t normally have on hand since I’m new to this Paleo lifestyle such as almond flour, vanilla beans, turmeric, and ginger.
The first recipe that I tried was for the world-famous sandwich bread. In the book she lists the prep time as being 20 minutes (spot-on). The recipe had 8 ingredients and it wasn’t super difficult to make. The trickiest part was that it works best with two mixers because you have to beat the egg whites and also beat the other wet ingredients. I made it work. The bread itself is a little spongey, but still the best paleo “bread” recipe that I’ve tried so far. It also does not rise as much as regular gluten bread does so keep that in mind. The honey gives it a sweet taste which was nice. I ate it with some ghee that night fresh out of the oven and the next morning I toasted some to eat with eggs. I definitely liked it best toasted. It also was good as french toast since it is a spongey bread. (note: I read in the front of the book that the brand of coconut & almond flour that I’ve been using results in spongy bread…I have better flour on the way)
Also that night I made the blueberry waffles which the kids ate up in about 2 seconds. For the kids I omitted the blueberries. The waffles were a little dark for me coming out of the waffle iron, but still delicious. I used the blueberries for mine and it added the perfect amount of sweet. Just know that this batter is a little thick due to the coconut flour, it’s not the same consistency that I’m used to with standard waffles. The kids gave this a thumbs up!
Later on we tried chicken satay with “peanut” sauce and ginger-garlic broccoli. The broccoli had a great ginger flavor, we ate absolutely every bit of broccoli that I made. The kids thought the chicken looked a little weird from the turmeric (it’s yellow) but it was delicious. And I made a mistake and didn’t marinate it for 6 hours so I can imagine that the next time when I do marinate it long enough that it will be even better. It had a great flavor.
I also made the vanilla creamer and it was yummy! I used all coconut milk because almond-anything seems to irritate my stomach. It really was good and I’m so glad I found an alternative to the nasty creamers I used to be hooked on. It was simple to make and with using the vanilla bean it had a great flavor.
The banana bread was not a favorite – it was really, really moist and I didn’t care for it. Now that my higher quality almond flour has arrived I’m interested to try the recipe again.
My favorite so far from the book are her chocolate chip cookies. They are great. After not having cookies for 2 months I gobbled three up as soon as they came out of the oven. I did have to use grass-fed butter instead of the palm oil, but hopefully it won’t affect my gut. I also had to do half honey, half maple syrup because I ran out of honey and they still turned out wonderful. You have to make these cookies if you get the book. The best part is that it makes just 12 cookies – I hate making a batch of chocolate chip cookies and throwing half away because they get hard before we eat them all. This is the perfect amount.
Danielle is releasing a new book that I’m really excited to get and have to resist the urge to pre-order right now: Against All Grain: Meals Made Simple. Meals Made Simple is full of over 100 paleo recipes for easy weeknight meals – I know we can all appreciate easy dinner meals. I can’t wait to check that one out.
What are some of your favorite Paleo authors/bloggers?
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