Can you imagine eating cake again? It’s quite the hurdle on a grain free diet, isn’t it?
How about pie, doughnuts, or cookies…
Banana Loaf, Chocolate Truffle Cake, Mini Blueberry Pies and Lemon Tarts
The focus of Indulge, is to bring you recipes made with natural ingredients that cater to individuals on a grain free diet.
Apple Fritters & Berry Danishes
Grain free diets are part of the movement found within the Paleo diet, Primal diet, Ancestral diet, Real Food Movement and an overall desire to eat gluten free with an emphasis on foods that decrease inflammation. The ingredients chosen reflect the principles within these diet movements: natural, dairy free, low inflammation and grain free.
You’re living that grain free diet but you just want to eat some cake!
- MmmmmmMMmmm Cake with Caramel Surprise
This e-book is dedicated to you.
Over 70 + recipes that include nut free & egg free recipes
- 162 pages of content
- All recipes are dairy free and adhere to Paleo principles
- Hyperlinked table of contents makes navigating easy
- Beautiful photographs
- Trouble shooting tips
- Bonus! A printer friendly copy
Click Here for a preview
Don’t forget to use coupon code: SPRING20 for 20% off!
Sale expires May 31, 2013
I was wondering if this is only in ebook format or if it is in hard copy as well as I would like to order a hard copy?
Hi Angie,
The book is only available as an ebook. I will be making it a hard copy in a few months and selling it through Amazon. Thanks for your interest
would love a hard copy book when available . Is there a mailing list?
Kim,
I don’t have a mailing list just for the book but I do have a general mailing list that you can join.
http://ditchthewheat.us4.list-manage.com/subscribe?u=28c6cece719bded18863576be&id=2027fd91a8
Thanks for your interest in the book
I hope to have a printed version out in the next few months.
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Hello! I was just wondering what kind of sweeteners do you use. I love the idea of all that yumminess made without grains but… I don’t want refined sugar either… Or cane sugar whatsoever…
Hi Monica,
I used raw honey in my recipes. A few (I think 5?) use coconut palm sugar and 2 use organic cane sugar but you can switch it for raw honey.
I have to say all of the pictures make my mouth water and I want some! Question though, I have the unfortunate allergy to coconut flour, are a fair amount of the recipes sans coconut flour?
All of the bars use an almond flour base. I give a coconut flour base for the cakes and an almond flour base so you can switch it all to the almond flour if you want. The muffins and cupcakes are all coconut flour but you can use the almond flour cake base and add the flavouring for the cupcake/muffin that you want. The majority of the cookies are almond flour. The caramel recipe uses coconut milk but I have tested it with almond milk and it worked just fine. The chocolate truffle cake (my favourite) is a made from with unsweetened cocoa powder as the base with coconut milk but I think switching it to almond milk would work too (I never tested that variation). Instead of coconut oil use butter.
That’s a bummer about the coconut. Search for cakes using beans as the secret ingredient or just almond/nut flour. I can think of a couple of bloggers who tend toward the beans as secret ingredient. I use black beans in a chocolate cake or navy beans for a vanilla cake.
This cookbook sounds awesome. I’m looking for donut pictures.
I am allergic to eggs. Do your recipes use eggs? Would I be able to use an egg replacer?
Hi Carla,
Most of my recipes require eggs. I do have 3 cookie recipes that don’t need eggs, both the coconut flour pie dough & almond flour pie dough use eggs but I think you could use an egg replacer for those recipes (or use the cranberry cookie dough as a base for pie dough minus the cranberry), there are 6 bar recipes that don’t require eggs, 6 recipes in the treats section don’t require eggs (that would be chocolate candy type things), 2 recipes in the cold treats section is egg free but all the cake/cupcake/muffins rely on eggs and I have never tried an egg replacer when I tested them. Roughly 17 recipes excluding the icing/sauces section is egg free.
We have an egg allergy. Do many of the recipes call for eggs and if so, do you think an egg substitute would work in them? We currently use a water/flax combo for egg sub. Do you have any other recommendations that would fit your recipes better?
Thanks!
Hi Claire,
See the comment below for a breakdown on the egg free recipes. Roughly 17 recipes excluding the icing/sauces section are egg free.
I have only used the water/flax combo for an egg sub in a cookie recipe for something outside of this book and it worked great. I think it would work for some of the recipes but it’s hard to say since I never tested egg free on the cakes/muffins/cupcakes/doughnuts.
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I cannot eat flax. How does chia substitute for flax? I use it in place of flax for crackers and bread.
Hi Susan,
Flax is not included in my recipes in the book. I use almond flour/meal, coconut flour, almond butter, arrowroot powder (as a thickener in a few recipes), raw honey, coconut palm sugar, and a few recipes call for coconut milk & almond milk.
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So are all the recipes in this book gluten free?
Yes, 100% gluten free.
Do many of the recipes contain chocolate, cocoa, cocoa butter, etc.? I am allergic to chocolate. I can eat carob.
Debbie,
Most of the recipes do not contain chocolate/cocoa. Cocoa butter is in the bakers chocolate that is used as a chocolate coating in a few recipes.
Carol
Thanks!
Hi just wondering if it requires large amounts of almond flour/meal to make these recipes? I read in the preview that all but one recipe uses almond meal/flour but it is so expensive to buy
The recipes that use almond flour/meal are the bars and some cookies. My recipes do not use a ton of almond flour/meal (most use 1 cup). The pie section gives an option for coconut flour or almond meal. The cake section gives you the choice between coconut flour or almonds.
thanks!
I do not see anywhere what format the book is. Wondering if it is a PDF or an ePub? I use calibre e book reader which does not support PDF formats, and on my iPad I have goodreader but that does not work well with cookbooks.
PDF format.
I have this book and I think it is brilliant. I have found that most GF recipes (wherever they come from) need a bit of tweaking for my kitchen, but the more experienced I get, the easier it becomes. I am so pleased to be able to cook something for morning tea with friends that we can all enjoy! GF does not have to mean tasteless, dull and boring. Thank you!
Thanks for the nice review
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I’d like it in a hard copy too!!! I don’t get on my laptop too often with a small baby around and so my iphone is handy during naps
Wonder if the ebook works on my iphone?
Right now the ebook is in PDF format. You need to check if your phone can view PDF files. I am working on getting it available in other formats.
I am also very interested in a hard copy. I know lots of folks are going e-versions these days, but if a person doesn’t have an ipad or something similar, an e-version is impractical in a real life kitchen!
I purchased this book a few weeks ago and have been steadily devouring (pun intended) it since. I have several things I’d like to say here.
1) I initially had some trouble downloading the book as I use a craptastic tablet, but I digress. I contacted the author, Carol, and she responded very quickly and professionally. A few suggestions were offered and when those didn’t pan out she continued to find ways to help me without crankiness or fuss.
2) Along with her excellent customer service, Carol has some fantastic recipes in here (and by “some” I mean “all of them”). I wanted to try everything all at once and my kids were excited to help me pick (I implore you to try the Meringue Cinnamon Bun Bars) and mix and of course, taste. If you are a serious low-carber and don’t indulge in honey or maple syrup, the recipes are extremely easily adapted to the carb-free sweetener of your choice.
3) Why are you even reading this one? With the reasons listed above you shouldn’t even be contemplating the purchase of this book. It should be solidified in your mind! So scroll back up there and do it! You’ll be glad you did!
Thanks M.C.!!!
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Hi Carol
I really enjoy your page an postings on facebook. Do you have any sense when you will be releasing a hard copy of your book? Thanks!
Possibly in the Fall.
The flourless brownie recipe in this e-book is one of the best chocolate desserts I have ever had. I make it ALL the time now for different events and everyone raves about it! No one can believe it is grain and dairy free. Deliciousness!!!!
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Thank you so much!