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).
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:
- Tortilla Wraps – Maybe this recipe would solve my tortilla woes.
- White Bean Szechuan Burgers – Just look at that picture…
- Spunky Coconut Bread – I’m always looking for a new gluten-free winner.
- Creamy Japanese Sweet Potato Soup – My CSA sweet potatoes were just calling for this one.
- Spunky Pie Crust – Kelly is famous for this recipe!
- Chocolate Raspberry Cookie Bars – I’ve had this link bookmarked for almost an entire year.
Then I blinked, and suddenly the deadline for this post was…
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.
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.
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
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?