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I received a copy of Without Grain by Hayley Barisa Ryczek in exchange for my honest review.
I have to say I LOVE this cookbook. So far I have made 1 maindish, the Hungarian Goulash, which turned out really wonderfully. It was not hard to make and tasted great. Thumbs up from all the family. I also made several desserts, chocolate chip cookies and the fudgy brownies. I loved the brownies and liked the cookies. I also made the buttermilk biscuits which I liked and some of my family loved.
I really like grain free cookbooks these days as I have several family members who are no to limited grain, so this gives me some great options for them. This particular grain free cookbook is pretty much all based on baking with almond flour although there are some exceptions (the dinner rolls in Grain free basics). I honestly like the mix of almond and coconut flour in many recipes and would have liked it if Hayley Ryczek had included more recipes that also were made with coconut flour. But that said she still has a nice mix of recipes.
The book is laid out with with 2 chapters of background information to the grain free diet, including benefits and stocking a grain free pantry basics. Chapter 3 is basic grain free recipes which I found to be very helpful. There are recipes for tortillas, cheese sauce, gravy, and pie crust as well as some others. Then the subsequent chapters cover breakfast, appetizers and sides, soups and stews, main meals, kid approved meals, and of course desserts and sweets.
There are lovely photos in this book as well. Most recipes have a photo and that is always a factor in making me want to try something. If I can see it, I am more inclined to want to try it.
I received permission from the author to share her recipe for fudgy brownies (and sharing it makes me want to try it again.) This is a sample of what is available in this great cookbook. I highly recommend adding it to your cookbook collection.
This is my affiliate link at Amazon to get your own copy.
- 1 cup semisweet or dark chocolate chips
- 1/4 cup butter, softened
- 3/4 cup coconut sugar
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 2 large eggs, beaten
- 2/3 cup blanched almond flour
- 1/3 cup tapioca starch
- Optional: 1/4 cup chopped walnuts
- 1. Preheat the oven to 325 F or gas mark 3 and line an 8 x 8 x 2 inch baking pan with parchment paper, allowing some of the sides to overhang.
- 2. In the top of a double boiler, melt the chocolate chips and butter, stirring until smooth, and then remove from the heat. Stir in the sugar, vanilla, and salt and allow to cool slightly. Add the eggs and mix thoroughly.
- 3. Fold in the almond flour and tapioca starch, stirring until well combined. Add the walnuts, if desired.
- 4. Pour the brownie batter into the prepared baking pan. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
- 5. Remove from the oven and allow to cool for at least 30 minutes. Then gently lift the brownies out with the parchment paper and cut into 16 squares.
I hopped over here from Hayley’s blog to check out the recipe. Looks delish! Is the sugar supposed to be 3/4 of a cup? I’m thinking that the ‘.’ is a typo. 😀
thanks for the visit. And thanks for pointing out the typo. I have fixed it now.