Celery Salad with Dates, Almonds and Parmesan

Incredible celery salad recipe with dates, almonds and Parmesan - cookieandkate.com

What a weekend. On Friday, I zoomed six hours southwest to Woodward, Oklahoma, for my grandmother Virginia’s 85th birthday party. On Saturday, I zoomed six hours back to pick up Cookie before the boarder closed, on a different route that was supposed to save me, like, ten minutes. Instead, I ended up on a construction detour driving over red dirt roads and got pulled over for speeding by a cop in a pick-up truck (look, Mom, no ticket!).

On Sunday, I hosted the first stop in Ali’s bachelorette party, which concluded with ten girls belting Alanis Morissette lyrics in a private karaoke room. And yesterday, we celebrated Jordan’s soon-to-be-here baby with a decidedly chill baby shower. Today, I’m resisting the urge to pour myself a third cup of coffee.

celery

Surely I’m not the only person who over-indulged this weekend, right? Let’s reset with a simple, inexpensive, and addictive celery salad. Celery is a crisp, refreshing and totally underrated salad ingredient. I included chopped celery in two salads in my cookbook, but this is my first celery-centric salad.

I found the recipe in a new cookbook called Six Seasons: A New Way with Vegetables by chef Joshua McFadden and Martha Holmberg. Kat from Epicurious sent the book to me so I could participate in this month’s edition of #EpiCookbookClub—each month, Epicurious is selecting a cookbook to cook from, and you can participate by tagging your food photos #EpicCookbookClub on Instagram and Facebook. I love it.

I’m quite smitten with Six Seasons. It’s a gorgeous seasonal cookbook that highlights a wide variety of produce and offers inventive recipes for each type. I’ve bookmarked a ton of recipes to try and picked this one to try first, since McFadden said it’s one of his favorite dishes.

I’m learning a lot from the produce introductions. For example, in the celery intro, I learned that celery is super-thirsty and needs a lot of attention from growers, which is why you don’t find it often at farmers’ markets. It gets tough and stringy when it’s not consistently and adequately watered. Please give this celery salad a shot and check out the book when you get a chance!

Before I go, fun book stuff:

Continue to the recipe…

The post Celery Salad with Dates, Almonds and Parmesan appeared first on Cookie and Kate.

3 Biggest Mistakes of Low Carb Bakers

-Honey & Almond Zucchini Cake-2

My friend Suzie, a seriously talented baker, popped in the other day and we were chatting about baking (as you do).

I was completely blown away (and honoured) when she mentioned that she had tried a few recipes from my new low carb / sugar-free baking book.

(Full disclosure: I’d given Suzie a copy to say thank you for lending me some beautiful photography props. All the pretty things in the book are hers.)

I was so, so happy to hear she enjoyed having a collection of healthier recipes that she knew were going to work. Instead of having to experiment on her own.

If you’ve ever tried removing sugar, you know, it’s tricky because sugar doesn’t just provide sweetness. It also provides bulk and binds up moisture.

It got me thinking about the mistakes I’ve made on this low carb journey so I thought I’d share some today so you don’t have to learn the hard way like I did!

3 Biggest Mistakes of Low Carb Bakers

1. Trying to Adapt Without a Proven Recipe.
This book was easily the toughest I’ve ever written. Even though I’ve studied food science and worked in baking product development, it was a challenge to find the elusive balance between deliciousness and keeping the carbs and sugar low.

While some recipes came together relatively easily (like the cake below where zucchini is used to take the place of sugar), others took many many attempts to perfect. And there were many that didn’t make it into the book, like the Double Chocolate Cookies based on black beans and cocoa powder. If my chocolate-loving 3-year-old wouldn’t eat them (and he didn’t) I couldn’t include them.

Only recipes I was 100% happy with made the cut.

2. Using Hard-to-Find Ingredients.
As a minimalist, I like keeping my pantry streamline. Baking is one area it can easily get complicated, especially when sugar and flour are off the list. So I challenged myself to avoid any obscure ingredients and stick to the basics. With the exception of pure stevia powder (which I buy online), all the ingredients I use in the book are available in my supermarket.

3. Assuming It’s Impossible.
Of all three mistakes, this was the one I most suffered from. In the past I believed that in order for sweet treats to taste any good you needed to use real sugar. But having Gestational Diabetes gave me an incentive to try sugar-free baking again, otherwise I was looking at a very long 9 months without cookies or cake.

I’d be lying if I said it was easy to make things taste amazing AND meet my health standards. But I kept being pleasantly surprised which gave me the courage to keep experimenting and ultimately write the Sunday Baking Sessions.

As Audrey Hepburn said…
‘Nothing is impossible. The word itself says I’m Possible!’.

Like to try my ‘tried and tested’ collection of healthy baked goods and treats?

Then check out my new book, the ‘Sunday Baking Sessions‘.

To make sure you don’t miss out on the special introductory price go to:
www.thestonesoupshop.com/sbs/

NOTE: Special launch price ENDS in less than 48-hours.

Love,
Jules
xoxo

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-Honey & Almond Zucchini Cake

Honey & Almond Zucchini Cake

From the ‘Sunday Baking Sessions‘.

What!? Honey in a sugar-free baking book!? Believe me, I know honey is pretty much just sugar and I treat it as such. I spent a long time tossing up whether to included this recipe in the book and decided to leave it in because a zucchini and almond cake doesn’t sound as good. AND I’ve included a honey-free variation so that if you do want to keep your cake completely sugar-free you can. Plus it’s only 2 tablespoons in the whole cake.

serves: 6-8
takes: 70 minutes
400g (14oz) zucchini
250g (9oz) almond meal
1/4 teaspoon pure stevia powder*
2 teaspoons baking powder
2 tablespoons honey
2 eggs
100g (3.5oz) neutral flavoured oil
1 teaspoon vanilla extract (optional)

1. Preheat your oven to 180C (350F). Line a loaf pan 24cm x 12cm (approx 9in x 5in) with baking paper.

2. Grate your zucchini (I use my food processor). Mix zucchini, almond meal, stevia, baking powder, honey, eggs, oil and vanilla (if using) in a medium bowl or just add it to the food processor. Mix with a spoon to combine but don’t stress if you end up with a few lumps.

3. Scoop the mixture into the prepared tin. Bake for 45-55 minutes or until the cake is deeply golden brown and feels springy. And a skewer inserted in the middle comes out clean. The honey will cause it to brown more than you’d normally expect.

4. Cool in the tin before serving.

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Variations

honey / sugar-free – replace honey with an extra teaspoon vanilla extract to make 2 teaspoons total.

*important note about stevia! – there are 4 types of stevia:
1. Pure Stevia Powder – looks like icing (powdered / confectioners) sugar. It’s expensive but a tiny amount goes a long long way. We’re talking 1/8 teaspoon to sweeten a whole cake. This is what I use.
2. Granular Stevia (like Natvia or Truvia) – looks like regular white sugar. It’s a blend of erythritol and stevia. Usually 1/4 teaspoon = 4-6 tablespoons granular stevia.
3. Fresh or Dried Stevia Leaves – from a real stevia plant! I haven’t baked with them but they will behave similar to the pure stevia powder. Just add to taste.
4. Liquid stevia. I haven’t used this. But add to taste.

granular stevia – replace pure powder with 4-6 tablespoons granular stevia.

no stevia – use you favourite sweetener… Honey, maple syrup, xylitol or white sugar! Just add and taste until you’re happy with the sweetness level.

sugar lovers – use 75g (3oz) sugar instead of the stevia. If you like things on the sweeter side double the sugar.

nut-free / budget – replace almond meal with plain (all purpose) flour. Reduce baking time to 25-30 minutes. Or replace almond meal with finely ground sunflower seeds (I use a little coffee grinder) – no need to change the baking time.

different veg – zucchini is my favourite because it’s low carb and mild in flavour. But feel free to experiment with carrot, parsnip, sweet potato or butternut squash.

muffins – divide mixture between 8-10 lined holes in a 1/2 cup muffin tray. Bake for 20-25 minutes.

round cake – use a 20cm (8in) round cake tin. Baking time should be closer to 40 minutes.

extra pretty – sprinkle with a handful of whole or sliced almonds before baking like I have in the picture.

Shelf Life / Storage

Can be kept for 1-2 weeks in an airtight container in the fridge. Keeps for months in the freezer. I like to slice before freezing and defrost slices in the toaster (really delicious with lashings of butter or ricotta) but it can make a mess of your toaster!

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ps. Not sure the Sunday Baking Sessions is for you?

Here what Ben, Ros and Kathryn had to say about it…

“My fiancée is intolerant of both dairy and gluten, so I had almost stopped baking. Unusually dense cakes, rock-hard slices and uneven bread were all typical results. However, from the “Lemon Delicious Cake” using cannellini beans and “Ginger Tahini Cookies” to the “Stupidly Easy Banana Bread” from the Sunday Baking Sessions, I’ve had success and compliments for everything!”
Ben, Sunday Baking Sessions Owner.

“All of my friends are anti sugar and I will be encouraging them to buy the Baking book, and I am looking forward to some healthy baking sessions with my granddaughter.”
Ros, Sunday Baking Sessions Owner.

“I purchased your ‘Sunday Baking Sessions’ and I am so so happy I can bake treats again without having to deprive myself.”
Kathryn, Sunday Baking Sessions Owner.

pps. The launch discount ENDS in less than 48 hours!

To make sure you don’t miss out on the special introductory price go to:
www.thestonesoupshop.com/sbs/

NOTE: Special launch price ENDS in less than 48 hours.

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Do You Miss Bread?

Broccoli Sandwich Bread-3

I have a strong memory of when I first decided to experiment with eating grain-free. Back in 2010 I was heavily into baking my own sourdough. This meant toast for breakfast and sandwiches for lunch most days.

But it also meant I often felt bloated and gross (especially after lunch). And I was finding it harder to manage my weight even though I was running 50km+ (31 miles) each week.

So after reading about the paleo diet, I decided to put my bread making addiction on hold, and experiment with this whole grain-free approach.

After trying it for a month, I was pretty happy with the results but found the lack of dairy and legumes too restrictive. So I created my own ‘almost-paleo’ way of eating with a focus on vegetables and including legumes and a little dairy.

I also decided to avoid ‘bread-like’ packaged products, even if they were ‘paleo’ and just focus on enjoying delicious real food. Simple.

To be honest I didn’t really miss bread. And when I ‘treated’ myself to a slice of amazing sourdough from one of my favourite bakers, the icky feeling afterward didn’t justify the pleasure. So I didn’t feel like I was sacrificing anything to avoid bread.

Then earlier in the year I came across this bread recipe using broccoli, eggs and almond meal. Since I was writing a baking book I decided to investigate.

What a revelation!

Satisfyingly bready yet also low-carb and a serve of veggies? Brilliant.

It’s been so great to have the occasional sandwich for lunch. Or a slice of avocado toast. Definitely a keeper!

Like to try more low-carb / gluten-free breads?

Then check out my new book, the ‘Sunday Baking Sessions‘. There’s also my ‘Life-Changing’ Cauliflower Seed Loaf, Rosemary & Almond ‘Sourdough’, Coconut Flat Breads, Low-carb Tortillas and plenty more…

To make sure you don’t miss out on the special introductory price go to:
www.thestonesoupshop.com/sbs/

NOTE: Special launch price available for a limited time only.

Love,
Jules xoxo

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Broccoli Sandwich Bread-2

Broccoli Sandwich Bread

From the ‘Sunday Baking Sessions‘.

When I’m in the mood for a sandwich or a slice of toast, this is my go-to recipe. I love how something that feels and tastes quite ‘bready’ is actually a serve of vegetables. I slice and freeze so I can just defrost in the toaster as needed.

This broccoli bread does look very green, which I love but I’ve found my boys are much happier eating the white, cauliflower version instead. What is it with kids and green food?

makes: 6-8 slices
takes: about 40 minutes
500g (1lb) broccoli, 2 small
4 eggs
100g (3.5oz) almond meal
1/4 teaspoon salt

1. Preheat your oven to 200C (400F).

2. Whizz your broccoli using your food processor until it looks a bit like fine couscous. Or chop as finely as possible.

3. Add eggs, almond meal and salt to the food processor bowl. Stir with a spoon until combined.

4. Line a baking tray with baking (parchment) paper. Tip the broccoli mixture onto the lined tray then using your hands smooth into a rectangle about 1cm (1/3in) thick.

5. Bake for 20-25 minutes or until the bread is slightly browned and feels firm and springy when touched.

6. Cool on the tray. Cut in half crosswise and then into 3-4 lengthwise to make 6-8 slices (or cut to your preferred size).

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Variations

different quantities – the 500g (1lb) broccoli is a guideline but if you only have 400g (14oz) or up to 600g (21oz) it will be fine.

higher fiber – Add 1-2 tablespoons psyllium, oat bran, ground chia seeds or ground flaxseeds (linseeds). I’ve also made it with whole linseeds.

nut-free – replace almond meal with bread crumbs, ground linseeds (flax seeds) or ground sunflower seeds. Each of these will soak up different amounts of moisture so you’ll need to be prepared for different baking times. When I made it with ground sunflower seeds the texture was wetter and it took 30 minutes.

different vegetables – cauliflower works really well. You could also replace up to half the broccoli / cauliflower with grated raw veg like carrot, beets, sweet potato, parsnip or zucchini. I wouldn’t use all root veg though.

other flavours – I like to keep this simple so my sandwich flavours come through but you could play around with some grated parmsean, garlic or chopped herbs.

Shelf Life / Storage

Will keep in the fridge for a week or so. I like to keep it in the freezer and just warm slices in the toaster as needed.

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ps. Like a sneak peak?

Here are some samples from the book…
SBS 3D cover FINAL
SBS 3D cover FINAL
SBS 3D cover FINAL
SBS 3D cover FINAL
SBS 3D cover FINAL
SBS 3D cover FINAL
SBS 3D cover FINAL
SBS 3D cover FINAL
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pps. I normally don’t like to play favorites…

But the Savoury & Breads chapter in the ‘Sunday Baking Sessions‘, is the one I’ve found myself using the most since I downloaded the finished book to my phone.

And the cool thing is that since there’s no gluten or flour, there’s no need to knead! Or mess around with yeast.

To make sure you don’t miss out on the special introductory price go to:
www.thestonesoupshop.com/sbs/

NOTE: Special launch price available for a limited time only.

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Quinoa Broccoli Slaw with Honey-Mustard Dressing

This mayo-free quinoa broccoli slaw recipe is a fun twist on an old classic! It's vegan and gluten free, too. cookieandkate.com

Confession: I wanted to include this tangy broccoli slaw in my epic salads roundup (it deserves to be in it), but the photos were so green and unappetizing that I couldn’t do it. All I could think when I looked at the post was, “Ribbit, ribbit, ribbit!”

Today, I’m re-sharing it with better photos and pushing it to the top of the blog in case you have overlooked it the past couple of years. Ribbit! Even with a pop of complementary color (the coral napkin), the slaw is undeniably very green as written. I’ve heard from some commenters who have added some color with dried cranberries or chopped apple, which sound like delicious additions to me.

ingredients

This slaw was roughly inspired by an awesome mayo-free broccoli and potato salad that my friend Sarah brought to a spring potluck two years ago. It’s not too far off from my Greek broccoli salad and colorful beet and quinoa salad, but it was just too good to keep to myself.

Shredded broccoli florets form the foundation for this slaw, which you can easily make yourself in your food processor (or you can skip a step and buy pre-shredded broccoli slaw). Cooked quinoa blends right in, thanks to its similar texture and complementary flavor. Add toasty almonds, a tangy honey-mustard dressing and chopped basil for little bursts of freshness flavor, and you have one fantastic mayo-free broccoli slaw.

Fun book stuff:

Continue to the recipe…

The post Quinoa Broccoli Slaw with Honey-Mustard Dressing appeared first on Cookie and Kate.

The ‘Secret’ to Cooking Without Sugar

5 peanut butter chocolate fudge-3

During the week I had a conversation that reminded me of one of my ‘past lives’. It was an interview for an ABC podcast talking about my experience with gestational diabetes.

I was asked about my time working in the chocolate product development team for Arnotts, Australia’s largest biscuit (cookie) manufacturer.

While I’m glad my career has evolved in a different direction, I look back on those days fondly. Working with chocolate was awesome fun. I learned so much.

You know, important life lessons like tasting a variety of chocolate biscuits for breakfast meetings is not good for your waistline (I shudder to think what my blood sugar would have been like back then). More counter-intuitive was how different factors impact the way we perceive flavours and sweetness.

We used to do our tastings ‘blind’, so no one knew what the differences were. The results frequently surprised me. There were many more ‘levers’ I could pull to increase the deliciousness of a particular product than just adding more sugar.

I’ve been super grateful for those lessons while creating the recipes for my new sugar-free baking book. In fact, I wouldn’t have been able to successfully transition to baking without sugar without my Arnott’s experience.

There’s a reason why most sugar-free treats don’t live up to expectations. It’s not easy to replace sugar.

But as I’ve learned during my journey with gestational diabetes and now type 2, it is possible!

So today I wanted to share some of my ‘secrets’ so you can make your baking taste better too.

4 ‘Secrets’ to Cooking Without Sugar

1. Use sweet real food ingredients.
There are plenty of real foods that taste sweet without being packed with sugar. Some of my favourites are berries, coconut (especially coconut oil), pears, apples, stone fruit, carrots, prunes and dark chocolate.

Very occasionally I use dates or bananas but I know they pack a pretty big sugar-punch so treat them with the caution they deserve.

What I don’t do is use honey, maple syrup, coconut sugar or (heavens forbid) brown sugar and pretend to myself that because these sweeteners are ‘natural’, they’re good for me. Sugar is sugar people. For me these sugars masquerading as ‘healthy’ is actually worse than plain old white sugar. They’re all going to have the same impact on your blood sugar.

2. Master the power of seasoning.
Just as in savoury cooking, it’s super important to get your seasoning right when creating sweet treats. Generally salt balances out sweetness so using less salt will make things taste sweeter, without any actual extra sugar. So I use unsalted butter and avoid adding anything salty.

There is a special (and very important) exception to the no salt rule… Chocolate!

Salt masks sweetness but it also masks bitter flavours like those found in dark chocolate. This is why salted chocolate can actually appear to be sweeter than the same chocolate eaten without salt.

3. Use sweetness ‘enhancers’.
Vanilla is my favourite way to increase the perception of sweetness without adding actual sugar. I use both real vanilla beans and vanilla extract (which I make myself by soaking vanilla beans in vodka).

But there are plenty of other options. Cinnamon, fennel and star anise are all spices which add the perception of sweetness. Licorice root also does the same.

4. Use a natural sweetener.
When I’m not able to get enough sweetness from following the ‘tricks’ above, I reach for my favourite natural sweetener, pure stevia powder.

I like stevia because it comes from the stevia plant and doesn’t contain any sugar or carbs. And when used sparingly, I like the taste.

BUT I know it’s not for everyone. If you don’t like stevia, it’s OK!

One of the best parts about pure stevia is the only function it provides is sweetness. This means that for recipes based on pure stevia powder, it’s easy to substitute your favourite sweetener (or even good old sugar) just based on taste.

Like to discover more tricks for sugar-free baking without sacrificing the ‘YUM’ factor?

Then check out my latest eCookbook!

To pick up your copy before the launch discount ends, go to:
www.thestonesoupshop.com/sbs/

With love,
Jules x
www.thestonesoup.com
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5 peanut butter chocolate fudge-2

Peanut Butter Chocolate Fudge

Fudge isn’t something you’d normally associate with healthy treats. But this version is super special, with no added sugar and hidden ‘fiber’ in the form of oat bran. I love how the little flecks remind me of the nougat ‘bits’ in Toblerone chocolate.

makes 16-20 squares
takes: 20 minutes + setting
200g (7oz) coconut milk
200g (7oz) dark chocolate, 70% cocoa solids, chopped
100g (3.5oz) peanut butter
1 teaspoon vanilla extract
4 tablespoons oat bran (optional)

1. Bring coconut milk to a simmer in a medium saucepan. Meanwhile, line a loaf pan with foil or baking paper.

2. Remove from the heat and add the chocolate. Stand for a few minutes so the chocolate melts.

3. Stir in the peanut butter, vanilla and oat bran (if using). I like to leave a few chunks of peanut butter in the mixture.

4. Transfer fudge mixture to the prepared tin and refrigerate for a few hours, or until set.

5. Chop into small squares.

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Variations

nut-free – just skip the peanut butter.

no coconut milk – replace the coconut milk with regular whipping cream.

fiber plus – double the level of oat bran.

gluten-free / no oat bran – skip the oat bran or replace with psyllium husks, chia seeds or linseeds (flax seeds).

super crunchy – mix in a handful of roasted peanut halves.

different nuts – use your favourite nut butter – all nuts love chocolate!

lower carb – use higher cocoa solids chocolate (90% is great). You might need to add a little sweetener but then again you may not.

Shelf Life / Storage

Can be kept for months in an airtight container in the fridge. Keeps for years in the freezer.

_______________________________

ps. Don’t tell your family and friends these recipes are good for them!

It can be our little secret 😉

Here’s the link again:
www.thestonesoupshop.com/sbs/

NOTE: Special launch price available for a limited time only.

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20 Epic Salad Recipes

Truly the best Italian chopped salad recipe! It's vegetarian (easily vegan), too.

Happy Sunday! This time of year, all I want to eat are big, fresh, colorful salads. I’m still finalizing the details on my next “giant salad challenge” recipe but enjoyed the latest rendition all week long. For now, I thought I’d round up, oh, twenty of my favorites for you all to enjoy.

I’m so glad my cookbook is finally available, because I’ve had to keep eleven of my new favorite big salad recipes secret for the past year. In the book, you’ll also find four of my go-to homemade salad dressings, side salad suggestions for each season, and a five-step guide to designing your own epic salad.

Remember, salads keep best when the dressing is stored separately from the rest. I like to make a big batch of salad and keep it in the fridge for whenever hunger strikes. Just drizzle dressing into individual portions and enjoy. What kind of salad would you like to see next?!

Fun book stuff:

1) Vegetarian Italian Chopped Salad

“I made your vegetarian Italian chop salad recipe. I loved it. The Italian dressing was better the second day. Great recipe! I added some chopped grilled chicken for my husband who is not vegetarian. It is one of the best vegetable salads I have eaten. I will make it often” – Donna

Continue to the recipe…

The post 20 Epic Salad Recipes appeared first on Cookie and Kate.

Healthy Zucchini Muffins

Healthy zucchini muffins—this recipe is sweetened with honey and made with 100% whole grain flour! cookieandkate.com

I thought I had this zucchini muffin recipe in the bag. Make my favorite zucchini bread batter, divide into muffin cups, bake for less time—nope. The increased surface area produced slightly dense and dry muffins, which were fine for “healthy” muffins. However, I wanted fluffy, moist and thoroughly delightful muffins that just-so-happened to be healthier.

So, I cross-referenced the zucchini bread recipe with my all-time favorite blueberry muffins in my cookbook. I adjusted the leavener, upped the amount of milk and switched to buttermilk for a more tender crumb. Success! These zucchini babes will make everyone happy.

ingredients

Cookbook launch week has been a thrill. I’m overwhelmed, honestly. I’m so excited that you’re excited about the book, flattered by my fellow food bloggers’ kind words, and thankful for friends who took the time to say cheers. All that, and I’m still a little apprehensive about sending my book baby into the world. Is this what it feels like to send a child off on a school bus for the first time?

Thank you for your comments, notes and reviews; they mean so much. I hate to ask for more, but if you’ve had a chance to make recipes from the book already, would you mind leaving a review on Amazon to share your experience soon? That might seal the deal for people who aren’t familiar with my blog already.

Fun book stuff:

If you haven’t gotten the book, I have more details about Love Real Food over here. I’d be glad to answer any questions you might have in the comments. Lastly, I promise I won’t go on and on about the book forever. ♥

Continue to the recipe…

The post Healthy Zucchini Muffins appeared first on Cookie and Kate.

Love Real Food is Here & a Chocolate Peanut Butter Tart to Celebrate!

This chocolate peanut butter tart is creamy and delicious! It's also vegan, gluten free, and naturally sweetened, believe it or not!

It’s here, it’s finally here! After 2+ years of hard work, Love Real Food is finally in stores. It’s crushing it on Amazon right now, too (it’s currently #1 in the vegetarian, vegan and natural foods categories). Thank you!

This is absolutely due to your support, and I can’t tell you how much I appreciate it. When we were shopping around this book concept to publishers, I bragged on Cookie and Kate readers for being the best people on the internet. The publishers were like, “Yeah yeah, sure, that’s what all the bloggers say.”

Love Real Food by Kathryne Taylor

I want to hug and high-five you for proving me right. I don’t deserve you, but I made you a chocolate peanut butter tart to celebrate! It’s a recipe that we cut from the book. It’s more involved than I wanted the book recipes to be, but if you have a worthy occasion, it’s definitely worth the effort.

If you’ve pre-ordered already, I hope the book lands in your mailbox today, and I’m so eager to hear what you think. Please share your snaps on Instagram with #LoveRealFood so I can go see them.

I’m going to keep this post short because I’m dying to go see my book in a store. Barnes & Noble, here I come! Before I go, here are some links that you can’t miss:

Continue to the recipe…

The post Love Real Food is Here & a Chocolate Peanut Butter Tart to Celebrate! appeared first on Cookie and Kate.

The ‘Sunday Baking Sessions’ is ready!

SBS 3D cover FINAL

You know that feeling when you’ve been looking forward to something for months and months? And when the big day arrives you can’t believe it’s actually happening…

Well that’s how I feel today as I sit down to tell you about my new eCookbook.

I’ve been dreaming about writing a baking book for the longest time. I’ve always wanted to have all the recipes for my favourite breads, cookies, cakes and go-to desserts in the one place. But writing a baking book would mean a lot of baking and a lot of tasting. While baking and tasting are some of the best parts of my job, I wasn’t so keen on the impact this would have on my waistline.

But then I had gestational diabetes. And that turned into type 2 diabetes.

Along the way, I discovered that it is possible to bake your cake and enjoy eating it too (without wreaking havoc on your blood sugar).

I discovered that drool-worthy baking without sugar, gluten or loads of carbs isn’t some impossible dream.

It’s easy (when you know how).

And so without further ado, I give you the ‘Sunday Baking Sessions’!

To pick up your copy today, go to:
www.thestonesoupshop.com/sbs/

With love,
Jules x

ps. Just don’t tell your family and friends that these recipes are actually good for them.

It can be our little secret 😉

Here’s the link again:
www.thestonesoupshop.com/sbs/

___________________________________

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