Beautiful grain-free baking - and a giveaway! My Paleo Patisserie / Create / Enjoy

Beautiful grain-free baking - and a giveaway! My Paleo Patisserie

7.13.2015

I've had phases with baking. My mom wasn't much of a baker, so when I got into it in high school it was new and exciting. After grad school when I switched to a very restrictive diet, I still made treats but didn't do detailed, careful-measuring "baking" and didn't use common ingredients or chemistry. Now that we eat our own personalized versions of the Paleo Diet, I avoid super sweet things most of the time (and grains always) but I do occasionally bake for a special event! Like the birthdays that have happened this month!

So when I saw Jenni Hulet's inspiringly beautiful new book, My Paleo Patisserie: An Artisan Approach to Grain-Free Baking, I was excited to try some of the recipes when I had a reason to make a real treat! Husband was amazed by the 300+ pages of grain-free baking wisdom and unlimited combinations and varieties of desserts. His birthday was earlier this month, so he picked out a dessert for us to make. We both got super into it, flipping through the pages and learning the grain-free baking tricks and techniques Jenni has perfected!

I got a copy of My Paleo Patisserie to try out AND a copy to give away to one of you!!

The cake we made husband was most similar to the Neapolitan Cake, though we used all vanilla cake and jam for the filling. So beautiful.

For my birthday, I might choose the Maple Carrot Cake with coconut. (Or the No-Crust Black-Bottomed Banana Pies... or the Tiramisu... or the... well, it's hard to decide.)

Considering how fancy some of the recipes look, the detailed step-by-step photos of some of the specialized skills seem SO helpful! For example, making marshmallows someday is a goal of mine, so I know I'll want to refer to these photos when I try it!

Husband picked out a mix-and-match combination of vanilla cake, raspberry jam (we made it from berries we picked at a farm), and Swiss meringue buttercream icing. It was delicious!

Then for my mom's annual July backyard party, we made the berry tart, in one 9" pan, with coconut cream filling, nut-free crust this time, and more berries we picked at the farm.