Oh my. Where to begin with Heather Crosby’s new cookbook, YumUniverse: Infinite Possibilities for a Gluten-free, Plant-powerful, Whole-Food Lifestyle? Gazing longingly at the Maple Spice cookies is certainly a good start, but there’s so much more. When I first leafed through YumUniverse I was taken with all of the beautiful photos – more photos than a cookbook needs, really – but I love that! Give me pretty pictures and lots of them! Photos of grains, of rivers and leaves, of landscapes, and vegetables – and of course of food! Lots of gorgeous food. And then I thought to myself: how does a person put together such a detailed book?? There really is a universe in there – a plant-based, whole food, gluten-free, low oil universe of yum.
This book is for YU. (yes, you).
This is the book for those contemplating the leap to plant-based eating; and it’s the book for those who are already plant-based but need some inspiration in the kitchen; and for those, like me, who still struggle a bit with gluten-free cooking and baking and need help. Start with the How and Why and then eat your way from breakfasts through desserts with stops along the way for baked goods, small plates, soups, snacks, and drinks.
I’m pleased to be part of the blog tour for YumUniverse – along with many other fine sites. Thanks to Heather Crosby and BenBella Books for providing me with a review copy and a copy to share with one of my readers. Along with a copy of YumUniverse, the giveaway winner will also receive Heather’s e-book, The Holiday Survival Guide: 50+ Plant-based, Gluten-free Holiday Recipes!
And I did mention cookies – so let’s get to the recipe!
- 1 cup cashews, soaked
- ½ teaspoon ground cinnamon
- 1 teaspoon lemon juice
- Pinch sea salt
- Pinch ground clove
- Pinch ground nutmeg
- Pinch ground cardamom*
- ¼ cup + 2 tablespoons maple syrup
- ¼ cup + 1 tablespoon coconut oil
- 2 teaspoons vanilla extract
- 2 tablespoons hot water
- 1 ½ cups almond flour
- 2⁄3 cup brown rice flour
- 3 tablespoons Sucanat
- 1 teaspoon baking powder
- ¾ teaspoon sea salt
- ½ cup rolled oats
- ½ cup raw pecans, toasted and chopped
- Preheat oven to 325°F and line a baking sheet with parchment paper.
- Blend together all Spiced Cream ingredients until smooth and pop in the fridge to chill for 2–4 hours.
- In a medium-sized bowl, whisk or blend together all wet ingredients and set aside.
- In a large bowl, sift together dry ingredients. Fold wet ingredients into dry, and then add fold-ins.
- Spoon dough into 2" rounds onto baking sheet. Press them down a touch with your hand or a silicone spatula. (They don’t collapse when baking, so the height they go in is the height they come out.)
- Bake 10–12 minutes. Remove from oven and cool on baking sheet. Transfer to fridge to chill.
- Remove Spiced Cream from fridge and spread some on one cooled cookie. Close with another. Repeat until all cookies are made into magical sandwiches.
- psst! You can skip the Spiced Cream and just make oatmeal cookies here. Try adding the spice from the cream into the batter first or adding ¼ cup raisins.
- Recipe reprinted with permission from Heather Crosby and BenBella Books.
MUSHROOM, CARAMELIZED ONION & ARTICHOKE QUICHE
COMFORTING CHAI POWER CEREAL
Giveaway ends at midnight U.S. Central time on December 15. Open only to those residing in the U.S.
ENTER THE YUMUNIVERSE GIVEAWAY!