I created this roll especially for everyone who is egg-free (see Tidbits below for a nut-free substitution). If eggs and nuts are not a problem, I use the dough recipe from the sticky buns (page 88) with this filling and frosting.
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I created this roll especially for everyone who is egg-free (see Tidbits below for a nut-free substitution). If eggs and nuts are not a problem, I use the dough recipe from the sticky buns (page 88) with this filling and frosting.
I will never forget going to the UK with my parents and husband, Ryan, years ago. In southern England, my mom was relentless in seeking out the cutest tearooms and indulging in the scones, clotted cream, and lemon curd in every establishment. I must have eaten dozens of scones in just a few days! I’d be lying if I said I didn’t utterly enjoy those dainty little biscuits, which is why I wanted to recreate a grain-free version we could savor together back home. These traditionally round pastries are mildly sweet and don’t make you feel guilty the way the ginormous frosted ones that often beckon from coffee shop counters in the States do.
Page 232
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Description
I will never forget going to the UK with my parents and husband, Ryan, years ago. In southern England, my mom was relentless in seeking out the cutest tearooms and indulging in the scones, clotted cream, and lemon curd in every establishment. I must have eaten dozens of scones in just a few days! I’d be lying if I said I didn’t utterly enjoy those dainty little biscuits, which is why I wanted to recreate a grain-free version we could savor together back home. These traditionally round pastries are mildly sweet and don’t make you feel guilty the way the ginormous frosted ones that often beckon from coffee shop counters in the States do.
My first job was at a bagel shop, and the smell of a good yeast dough still makes my mouth water. There are many paleo re-creations of bagel recipes out there, but most of them leave out the yeast and wind up tasting like dense muffins to me. I hunted around the back corners of my pantry to find a little packet of active dry yeast to try in this recipe. The yeast was the missing link and is what gives these bagels an authentic taste. My dairy-free Ricotta Cheese (page 316) tastes great smeared across these, or pick up a tub of Kite Hill dairy-free cream cheese at your grocery store.
Page 40
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Description
My first job was at a bagel shop, and the smell of a good yeast dough still makes my mouth water. There are many paleo re-creations of bagel recipes out there, but most of them leave out the yeast and wind up tasting like dense muffins to me. I hunted around the back corners of my pantry to find a little packet of active dry yeast to try in this recipe. The yeast was the missing link and is what gives these bagels an authentic taste. My dairy-free Ricotta Cheese (page 316) tastes great smeared across these, or pick up a tub of Kite Hill dairy-free cream cheese at your grocery store.
These fluffy heart-shaped pancake skewers are sure to win the hearts of your little ones, plus they are fun for dipping. Pick up lollipop sticks at any craft or party store, or use bamboo meat skewers cut in half.
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Description
These fluffy heart-shaped pancake skewers are sure to win the hearts of your little ones, plus they are fun for dipping. Pick up lollipop sticks at any craft or party store, or use bamboo meat skewers cut in half.
This is the same batter recipe that was used for the waffles on the previous page, but these instructions are for tried-and-true pancake lovers or those who do not own a waffle iron. The same batter produces both fluffy pancakes and waffles, without alterations.
Page 68
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Description
This is the same batter recipe that was used for the waffles on the previous page, but these instructions are for tried-and-true pancake lovers or those who do not own a waffle iron. The same batter produces both fluffy pancakes and waffles, without alterations.
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