Are you drooling yet?
I can honestly tell you that the decadence that is pictured above is definitely worthy of it.
Those Paleo Upside-Down Apple Tartlets come straight from Elana Amsterdam’s latest cookbook: Paleo Cooking from Elana’s Pantry: Gluten-Free, Grain-Free, Dairy-Free Recipes.
I have been making Elana’s recipes for years. They are, by far, some of my favorites because I love her cooking style: simple ingredients and directions that result in the freshest and healthiest recipes.
When I received my advanced copy of her newest cookbook from Ten Speed Press, I could not wait to dig in to it. I can say now that, in the short couple of weeks that I have had my hands on this baby, I have already used it over and over…
This recipe collection did not disappoint and is full of simple recipes that every single person in the family will adore. The photography is absolutely stunning (as evidenced above) and the recipes are all Paleo, grain-free, gluten-free, dairy-free, and nightshade-free.
All of these breakfast, entrees, salads, desserts, beverages, and more are quick and simple to make your time in the kitchen fast and efficient…just my kind of cooking.
And as Elana herself says…“It is the recipes with minimal ingredients that allow flavors to stand on their own and shine. That’s what Paleo Cooking from Elana’s Pantry is about – simplicity and flavor.”
You will love, love, love this book. It was just released and available for immediate purchase June 18th, 2013.
And lucky for one of you, I am giving away a copy to one lucky person here!
If you would like a copy of this book, just simply do One, Two, or all Three of the following for a chance to win one. Just leave A SEPARATE COMMENT for each one that you do so that you can earn an entry for each.
1. Tell me what intrigues you about this cookbook!
3. Share this post with your friends on Pinterest, Twitter, Facebook or other social media and leave an additional comment saying you did so. Help spread the word about this great new cookbook!
The contest will end on Wednesday, June 26th at 9am PST. The winners will be announced then. You must be at least 18 years old to enter.
Disclaimer: While the cookbook was provided to me for free by Ten Speed Press, I was not paid for this review and the opinions are my own. The cookbook included in this giveaway is being provided by me.
And now I am happy to share Elana’s Paleo Upside-Down Apple Tartlets… these are incredible and were promptly devoured by my entire family. They are really simple to make and would be a perfect Fourth of July Treat!
Upside-Down Apple Tartlets
Serves 8 Sweetness: Medium
- 2 cups blanched almond flour
- 1/2 teaspoon sea salt
- 1/4 cup coconut oil, at room temperature
- 1/4 teaspoon vanilla crème stevia
- 6 large apples, peeled, cored, and cut into 1/4-inch slices
- 1 cup apple juice
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons arrowroot powder
- 1 tablespoon ground cinnamon
Preheat the oven to 350°F. Place eight 1-cup wide-mouth Mason jars on a large baking sheet.
To make the crust, pulse together the almond flour and salt in a food processor. Add the coconut oil and stevia and pulse until the mixture forms a ball. Transfer the dough to a piece of parchment paper and place in the freezer for 20 minutes.
To make the filling, place the apples, apple juice, lemon juice, arrowroot powder, and cinnamon in a large bowl, and toss to combine. Transfer the apples to the Mason jars so that each one is overfull. Divide the remaining juice from the bottom of the bowl between the jars.
Remove the dough from the freezer, place between 2 pieces of parchment paper generously dusted with almond flour, and roll out the dough 1/4 inch thick. Remove the top sheet of parchment. Using the top of a wide-mouth Mason jar, cut out 8 circles of dough and place one on top of each apple-filled Mason jar.
Bake for 40 to 50 minutes, until the juices are bubbling and the crust is golden brown. Serve the tartlets hot out of the oven.
Coconut Whipped Cream
Makes 1 cup Sweetness: low
This dairy-free whipped cream recipe calls for full-fat canned coconut milk. The fat is what makes the recipe creamy and luscious; light coconut milk won’t work and results in a watery mess. Serve over Upside-Down Apple Tartlets (page 101 in the book) or Peach Cherry Crisp (page 98 in the book).
- 1 (13-ounce) can Thai Kitchen
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 5 drops vanilla crème stevia
- Pinch of sea salt
Place the can of coconut milk in the refrigerator at least 24 hours before making the whipped cream, so it is well chilled. Chill a metal bowl in the freezer for 15 minutes.
Take the coconut milk out of the refrigerator and remove the lid. Gently scoop out the coconut fat, placing it in the chilled bowl. Pour the remaining liquid into a glass jar and store in the refrigerator, saving it for another use.
Using a handheld blender, whip the coconut milk fat until light and fluffy, about 1 minute. Whip in the honey, vanilla extract, stevia, and salt.
Use right away or store in a glass jar in the refrigerator for up to 24 hours.
Reprinted with permission from Paleo Cooking from Elana’s Pantry: Gluten-Free, Grain-Free, Dairy-Free Recipes by Elana Amsterdam (Ten Speed Press, 2013). Photo Credit: Leigh Beisch.