I am SO excited to share this with you!
Danielle Walker’s NEW recipe book CELEBRATIONS is launching on 27 September 2016 and she’s let me share one of her amazing recipes exclusively with you!
Danielle Walker is loved by many families across the globe and is an inspiration to anyone wanting to follow a grain and gluten free diet. Her blog (Against all Grain) and cook books are filled with recipes that will leave your body feeling HEALTHY and HAPPY.
What I love about her recipes is that they are 100% tested by her husband Ryan and son Asher, if kids love them everyone will love them (am I right or am I right?)
a little bit more about Danielle Walker:
She’s the author and photographer of the New York Times Best Selling cookbook Against all Grain. She was diagnosed with an autoimmune disease when she was 22 years old, when she realized that she needed to make dietary changes to end her suffering. She removed grains, lactose, and legumes from her diet, and started her blog to help others suffering from similar ailments continue to enjoy food. With her acquired culinary skills, love for food, and an equal love for journalism, she has become a source of hope for others suffering from all types of diseases or allergies.
okay, so Let’s get back to the book… what else can I say other than it just makes me SO darn HAPPY
It’s filled with gluten free, dairy free, paleo friendly, and just every kinda tummy-friendly recipe!
The book is based around CELEBRATIONS which include menu’s and recipes for a New Year’s eve cocktail party, Game day buffet, Valentine’s day dinner and treats for the kids, Easter brunch, Mothers day luncheon, Father’s day cookout, Birthday parties (including amazing cakes!), 4th of July BBQ, Summer showers, Halloween treats and Autumn parties, Thanksgiving, Christmas breakfast, Christmas dinner and Christmas treats!
It’s literally got you covered for every occasion – cause let’s face it, everyone knows that entertaining (especially when you’re following a lifestyle diet) is the MOST challenging part!
The layout of the book is easy to navigate with a well laid out index and each recipe features awesome tips and tricks as well as advice on how to prepare the meals in advance, a real TIMESAVER when it comes to entertaining or even a week day meal plan…
It also has a whole section at the beginning of the book that explains all the ingredients she uses,
but one of my FAVOURITE things about this book?
…that it LIES FLAT on your counter when OPEN – no need to struggle holding down pages when trying to follow the recipe in the kitchen – love it!
“I suggest the FUDGE (pg 312)!! It’s SO good and easy!
Also the baked “beans” (pg 128) will blow your mind.
Also the WHIPPED CREAM (page 332)! Oh my goodness it’s so good. Frost a cake with it, mix it into your coffee, frost the Cinnamon Rolls (pg 88 or pg 268 for egg free), or just dip fruit into it.
I could go on and on… Oh and the Spinach Artichoke Dip (pg 35) is to die for!” – Against all Grain team!
The recipes in this book not only make entertaining EASY, but your kitchen will smell great too, cause once you get started you aren’t to stop, trust me…
MY favourite RECIPE so far is definitely the pork ribs on page 124, which goes really well with this SMOKY CANDIED BACON SWEET POTATOES on page 242 (recipe below) for thanksgiving
“The flavours of fall come together in this dish of spiced roasted sweet potatoes with candied pecans and bacon. I was never a fan of sweet potatoes, or yams, growing up, so I skipped the classic candied yams with marshmallow and sugar topping. When I started eating Paleo and introduced them into my diet, I came up with ways to make them savoury instead of sweet and enjoy them now. I often hear from anti-sweet potato folks that they love this dish!” – Danielle Walker
Recipe: Candied Bacon Sweet Potatoes
Tried and Tested, and now loved by me
Serves 10 – 12
3 pounds Sweet potatoes, scrubbed but not peeled
6 ounces of Bacon, cut into 1-inch pieces
1/2 cup Pecan nuts, coarsely chopped
1/3 cup pure Maple syrup
1 tsp Chilli powder
1/2 tsp fine Salt
1/2 tsp ground Cinnamon
1/4 tsp Cayenne pepper
Preheat the oven to 400 degrees F
Line two rimmed baking sheets with parchment paper
Cut the sweet potatoes into 1-inch cubes. Toss them with the bacon, pecans, maple syrup, chilli powder, salt, cinnamon, and cayenne in a bowl. Spread in a single layer on the prepared baking sheets.
Roast for 20 minutes. Stir and continue roasting for 15 minutes or until tender. Turn the oven to broil and brown the potatoes for an additional 5 minutes. Watch the nuts closely and pull the baking sheets out early if they begin to burn.
Danielle’s Recipe TIPS & TRICKS:
Make it ahead:
Combine all of the ingredients and store in an airtight container in the refrigerator for up to 3 days before cooking, bring to room temperature, then bake as directed
There’s always a lot of confusion surrounding yams and sweet potatoes. Either will work here, but I go for the orange fleshed yam for this recipe to add some colour to the dinner buffet.
My oven is slightly temperamental so I covered it with foil for the first 25 minutes and then removed the foil for the last 10 minutes to prevent everything from burning and to make everything nice and crispy.
I also added more bacon and nuts
If you need help converting some of the measurements in this recipe head over to my WEIGHTS & MEASURES under THE BASICS tab or to convert the oven temperature head over to OVEN TEMPERATURES, and if you’re still stuck after that just pop me a message below