Kimm H. (alfalpharetta) reviewed on 4/27/2012 + 15 more book reviews

Fantastic book full of healthy, lower- GI, high-protein recipes. Recipes like this are sorely lacking in the GF-cooking world, which is full of high-carb, low-fiber and low-protein substitutes (refined tapioca/rice/potato flour that shoots your blood sugar through the roof). My daughter is allergic to garbanzo beans (a common additive to GF flours to increase protein content), so I am very excited to have a cookbook that is based on almond flour for protein content.

THe sweetner she uses is agave. The fats are grapeseed oil and coconut oil. Most of the recipes are also dairy-free.

I haven't tried all the recipes, but I am going to try about 80% of them.. that's how many are appealing (a very high percentage for me). Lots of breakfast, mains, desserts. Pizza and pie crusts. Only a few non-sweet bread recipes are included, which was the only disappoointment. But how many different types of bread can you make with almonds anyway?

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