Most helpful positive review
20 of 20 people found the following review helpful
Fab little book.
on 5 May 2012
I love this book!
I avoid gluten and can't tollerate cows milk and make my own almond milk (delicious!) from raw soaked almonds. It seemed a shame to waste the pulp so I dried it in my dehydrator then ground it into flour - wasn't quite sure what to do with it but found a few decentish recipes on the net, then found this little gem of a book. Mostly, I'm trying to eat raw but there are times when you feel like a bit of a treat and this book delivers. Some wonderful gluten/dairy free recipes
Most of the recipes are easy to adapt to your own sweetening or oil preferences - doesn't take too much imagination (I substituted stevia in some as I'm a bit wary of too much agave)and you really don't have to have roasted almond flour. 1 cup raw almonds to 3 cups water, whizz it up in a blender, strain through fine sieve or cheesecloth. Use the milk and dry out the pulp then grind into flour.
(agave substitute: I soaked a few pitted dates in water till soft then whizzed them in a blender with the soaking water, adding a bit more water to make a syrup consistancy if needed.
This book means that at parties and family gatherings, I can make something that we can all eat without depriving the lucky ones who don't have food allergies/sensitivities.