What inspired you to write your book?
Writing down great recipes from family gatherings inspired me. I have kids of my own, my parents visit often- making good food for good times is instilled in my family, and I wanted to share it with others.
About your Book:
Looking for a quick, easy and gluten free breakfast? Look no further!
Breakfast seems to be one of the toughest meals for those new to a gluten-free diet. Many people new to the lifestyle wonder about the various options, what is available and what is easy. Yet once you realize all the naturally gluten-free options there are plus what recipes you can easily recreate yourself, the possibilities for a healthy, filling breakfast are infinite.
Cuisine Style or Food Genre: Gluten Free Breakfasts
Sample Recipe or Food Advice
Oatmeal Cinnamon Raisin Protein Bars
Yield: 10 bars
1 3/4 cup Almond Flour
1/2 cup rolled oats
6 Tablespoons Protein Powder
10 small dates, chopped
1/8 cup honey
1/2 cup Palm Sugar
1/4 teaspoon salt
1 teaspoon Cinnamon
1 teaspoon vanilla extract
1 tablespoon plus 1 teaspoon water
2 tablespoons powdered sugar for rolling
1/2 cup raisins
1-2 ounces melted white chocolate for drizzling (optional)
1. Prepare a sheet of wax paper with powdered sugar for rolling.
2. Add Almond flour, oats, protein powder, dates, honey, sugar, salt, cinnamon, vanilla and 1 tablespoon water to food processor. Process on high until mixture comes together as a dough (about 2 minutes).
3. Remove dough from your food processor to prepared wax paper.
4. Pour raisins over dough and press into dough.
5. Press or roll dough into a 7×7 square on the wax paper (should end up around 3/4 inch thick).
6. With a pizza cutter or knife cut into 10 equal sized bars. Place on a plate or board and freeze for about 15 minutes.
7. Remove from freezer and drizzle with melted white chocolate (optional). Return bars to the refrigerator or freezer to harden.
8. Store in an airtight container or bag in the freezer or refrigerator. Good frozen or thawed.
What formats are your books in: eBook
How do you see writing a food/cookbook as different from writing other genres of books?
Trial and error of recipes takes time and patience. Then to write a recipe that the general population can recreate at home can be difficult. There is a dialogue between author and reader that needs to guide and teach, while at the same time inspire.
Family, Friends, and Food are the three most important aspects of my life.
Link To Buy Book On Amazon