GF Recipes

Adopt A Gluten-Free Blogger: The Spunky Coconut

20 Comments 05 March 2011

Adopt A Gluten-Free Blogger: The Spunky Coconut

Stalkers are scary.  But I have to admit that I’ve been a blog stalker.  Every month, a different gluten-free blogger hosts Adopt A Gluten-Free Blogger, and as soon as the host announces the sign up, famous bloggers are snatched up like buy-one-get-one loaves of Udi’s bread at Whole Foods (which I’ve NEVER seen).

So this month, I became a blog stalker.  I knew that Lexie from Lexie’s Kitchen was hosting February’s event, so I checked every day to see if the signup was posted.

Why did I need to stalk Lexie’s blog?

Because I HAD to be the first blogger to adopt Kelly, better known as The Spunky Coconut.

I have enjoyed reading Kelly’s blog for a year now, and I just ordered her new book called The Spunky Coconut Grain-Free Baked Goods and Desserts.  This book is filled with inspirational recipes that are nutritious and easy to make, and I love that each one is gluten and dairy-free.

Adopting Kelly would give me the opportunity to try at least ten of her recipes in a month, right?

I seriously intended to make six of her grain-free recipes.  I really did.  I wanted to try Kelly’s:

Then I blinked, and suddenly the deadline for this post was…

Tomorrow.

So last night, I made two of Kelly’s recipes from her new book.  And I promise you.  Based on the results of my late night furious baking and the smiles of the taste testers, I will be making the other 4 recipes I’ve earmarked very, very soon.

Can you imagine making a grain-free bread that actually holds together?  I’ve made Elana Amsterdam’s Olive-Rosemary Bread with almond flour and almond butter as the primary ingredients, but this was the first time I’ve ever made a grain-free bread featuring coconut and…white beans.  Can you believe it?  White beans!

Yes, the base of this gorgeous Spunky Coconut Bread loaf is white beans.

It looks pretty in the ceramic pan (that clearly has been well-used),

but does it hold up and behave as bread should?

So incredibly well.

And did it pass the knife test without this kind of mishap?

Absolutely!

This bread was delicious and moist, with a delicate flavor that blended hints of sweet and savory.

The texture was almost cake-like, but it didn’t crumble at all.

And all without a single grain.

(So the raspberry jam on the Spunky Coconut Bread looks homey and inviting, but as soon as I snapped this shot, I scraped off all of the preserves so I could enjoy the unique flavors of the bread. This bread doesn’t need a topping.  It’s scrumptious just as it is.)

Why isn’t there a link to Kelly’s site for this recipe?  Because you have to buy her book to have the joy of making it.

You need to by her book.

I also made Kelly’s Awesome Chocolate Raspberry Quinoa Bars. I first saw this recipe on Kelly’s blog as Chocolate Raspberry Cookie Bars.  This recipe has been bookmarked on my computer since April 10, 2010.  That’s almost 11 months ago!  When I saw Kelly’s slightly revised version in her cookbook, I knew I had to make it.

Last night.

Oh my.  I have no idea why I waited this long, because this grain-free dessert is delicious.

As you know, I love raspberry and chocolate, but this dessert is far less decadent than my Blogiversary Cake.  It’s made with wholesome ingredients like quinoa, almond flour, and coconut (coconut shreds, milk, sugar, and oil).

It’s a perfect dessert in that

I-want-a-treat-but-I-don’t-want-a-synthetic-high-calorie-treat

kind of way.

It has the subtle flavor of chocolate that quiets the Chocolate Cravings Beast and leaves you feeling satisfied without the uncomfortable spike in your blood sugar.

Satisfying, nutritious, high in protein, and just plain beautiful.

I really chose two winners this month.

I’m off to try Kelly’s other four recipes.  If you beat me to it, let me know!

What are you favorite Spunky Coconut recipes?

 

Your Comments

20 Comments so far

  1. Danielle says:

    OOH this does look AMAZING!I have been trying a few of Kelly’S reipes also…the white bean coffee cake was AMAZING! I have tried so many recently that it has actually caused my food allegy to latex fruit to cross react to Coconut! BOOO!!!!!

    So,
    Wonder if this would work with other flour? as long as I don’t suddenly become allergic to that too!

  2. Allergy Ruth says:

    Can I buy this book in the UK?

  3. I’ve been meaning to try Kelly’s recipes…thanks so much for a new reminder why I should!

  4. Beth says:

    Those quinoa bars look amazing!! Guess I must purchase this cookbook :-)

    • Heather says:

      I served them to guests last night, and they really liked them. I could see how those not used to “clean” eating may not think they’re as sweet as they “should” be. But they were a hit!

  5. Kelly says:

    Wow! I couldn’t ask for a better review! Thank you from my heart! Sending you love! Kelly

  6. Debbied says:

    I love the quinoa raspberry bars and Red Rock Rolls are awesome! Great post!

  7. Jeanette says:

    I love Spunky Coconut’s recipes. Love seeing your comments and photos of the bread and the chocolate raspberry quinoa bars. What a fun event!

    • Heather says:

      It was! And I’m so glad that you adopted Heidi and made her granola bars. I sense a homemade granola bar coming up on Gluten-Free Cat! Thanks for stopping by, Jeanette!

  8. Mary says:

    Great post! And I also need to try the tortilla wraps, I’ll be heading over to her blog after this! Love the Chocolate Raspberry Bar pics…yum!!

  9. Alta says:

    I love Kelly and her blog! I received the Grain-Free Desserts book as a Christmas gift, and love her vanilla bean cake and the coffee cake recipe. I just received her first book in the mail yesterday, so now I’m REALLY wanting to make that bread! Great post.

  10. April says:

    Hi, thanks for the great review! i’ve been keeping an eye on Kelly’s books for a while but I’m hesitant to buy them because my Mom is low carb and doesn’t like recipes that use added starches (like tapioca, arrowroot, etc.) Do the recipes in Kelly’s books use pretty hefty amounts of these starches? (small amounts being 1-3 T, large being anything over 1/4 cup) Thanks so much!


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A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, friend, fitness fanatic, foodie, high raw vegan, child of the King, and Mama Cat. I've made the transition from baking and cooking gluten-free to creating raw vegan recipes that are naturally gluten free. My gluten intolerance opened up my diet to a whole new world of nutritious plant-based foods. And now I have another challenge ahead...I'm moving to New York City! I look forward to Living Raw Vegan in the City and sharing my experience with you.

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