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Paleo Chocolate Lovers' Cookbook: 80 Gluten-Free Treats for Breakfast & Dessert
The Paleo Chocolate Lovers Cookbook features 80 gluten-, grain-, and dairy-free recipes for the health-conscious chocolate lover. Kelly Brozyna, host of the delightful cooking blog, The Spunky Coconut, has created delicious chocolate treats made with coconut and ground nut flours for both breakfast and dessert. And, using dates and small amounts of the herbal sweetener stevia in these nutrient-dense baked goods, she shows you how to keep the honey and coconut sugar to a minimum.
Recipes Chocolate Crepe Cake with Coconut Cream, White Chocolate Dipped Macadamia Biscotti, Homemade (dairy-free, low-glycemic) chocolate bars, Chocolate Swirl Cheese Danish Cake, Lava Cakes, Dark Chocolate Hazelnut Cookies, White Chocolate Truffles, Molten Chocolate, Cherry Cordial Fudge, and more.
This book also details the components of chocolate--the importance of organic and fair trade chocolate, frequently asked questions about chocolate, and a side-by-side comparison of store-bought dark chocolate bars.
Recipes Chocolate Crepe Cake with Coconut Cream, White Chocolate Dipped Macadamia Biscotti, Homemade (dairy-free, low-glycemic) chocolate bars, Chocolate Swirl Cheese Danish Cake, Lava Cakes, Dark Chocolate Hazelnut Cookies, White Chocolate Truffles, Molten Chocolate, Cherry Cordial Fudge, and more.
This book also details the components of chocolate--the importance of organic and fair trade chocolate, frequently asked questions about chocolate, and a side-by-side comparison of store-bought dark chocolate bars.
216 pages, Paperback
First published September 29, 2013
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108 people want to read
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Displaying 1 - 5 of 5 reviews
July 23, 2014
Not a good choice for most cooks, I think. The recipes are too complex and time-consuming to appeal to most American cooks.
Brozyna failed to convince me that the results would be worth additional time and effort required to follow her recipes. I sincerely doubt I'll ever try any of Brozyna's recipes.
Brozyna failed to convince me that the results would be worth additional time and effort required to follow her recipes. I sincerely doubt I'll ever try any of Brozyna's recipes.
December 22, 2020
Just could not get into this book ... so rare to actually hate a book so I stopped reading it.
August 12, 2014
If you’re a health-conscious chocolate lover, or as I, one who wants her gluten-free treats to resemble the regular kind, this book is for you. And if you like your pastry or dessert to look and taste as spectacular as the wheat flour type, then this book is a must.
I’ve followed a Paleo/Primal eating style for over two years, searched many cookbooks and blogs, but rarely see Paleo desserts I feel inspired to make. Until now. Even so, I try to limit my indulgences since I’m also calorie conscious. The Paleo Chocolate Lovers’ Cookbook make that a bit more difficult because Kelly Broznya’s recipes and the accompanying photos are works of art. But there’s more than mouth-watering recipes, which I’ll discuss in detail later. For starters there’s an informative Store-Bought Chocolate Taste Test as well as Techniques & Troubleshooting and an Ingredients section under the Getting Started heading. Note: in addition to a guide on which store-bought chocolate bar tastes the best (we’re talking 80% chocolate here), on page 164 of her book, Kelly offers her own homemade dark chocolate bar, a delish amalgamation of cacoa butter, vanilla bean, coconut cream and cacoa powder. This recipe makes one 7-ounce bar and needs to be refrigerated until using, however, the taste equals any store-bought bar and is well worth the effort.
Kelly’s book has a section on the Science, History and Ethics of cacoa that covers chocolate production, cacoa farming and the topics of organic and fair trade, interesting reading indeed.
Finally, the recipes, covering the gamut of dishes from breakfast to desserts to savory dishes: While not a chocolate for breakfast type, for those who are, one can indulge in Paleo doughnuts, pancakes and chocolate chunk muffins, not to mention a moist chocolate zucchini bread. I did, however, find the Chocolate Chip Meringue Cake (page 56) to offer the perfect balance between sweet and eggy, a delightful accompaniment to afternoon tea. If you fondly remember the jelly rolls of your youth, you’ll love the Cherry Chocolate Roulade (page 70), a thin sheet of chocolate cake rolled around a center of cherry frosting, and topped with fresh, in season, cherries.
For Kelly’s Vanilla and Chocolate Bread Pudding, she offers a Mock Cornbread (page 112). I used this “cornbread” recipe for the bread in a Paleo panzanella recipe and it was excellent, giving a close cornbread flavor and texture.
Moving on to the Savory, there’s an Ancho Chili Beef Stew (page 196) with a sauce reminiscent of a good mole. Kelly recommends the Mock Cornbread as an accompaniment. If a rack of ribs is your thing, try the Cocoa and Spice-Rubbed Ribs (page 204). These bake in the oven and are absolutely delectable.
There are so many different types of recipes in this beautifully photographed book that it much more than a book on fabulous chocolaty desserts. It belongs on every chocolate lover’s cookbook shelf.
I’ve followed a Paleo/Primal eating style for over two years, searched many cookbooks and blogs, but rarely see Paleo desserts I feel inspired to make. Until now. Even so, I try to limit my indulgences since I’m also calorie conscious. The Paleo Chocolate Lovers’ Cookbook make that a bit more difficult because Kelly Broznya’s recipes and the accompanying photos are works of art. But there’s more than mouth-watering recipes, which I’ll discuss in detail later. For starters there’s an informative Store-Bought Chocolate Taste Test as well as Techniques & Troubleshooting and an Ingredients section under the Getting Started heading. Note: in addition to a guide on which store-bought chocolate bar tastes the best (we’re talking 80% chocolate here), on page 164 of her book, Kelly offers her own homemade dark chocolate bar, a delish amalgamation of cacoa butter, vanilla bean, coconut cream and cacoa powder. This recipe makes one 7-ounce bar and needs to be refrigerated until using, however, the taste equals any store-bought bar and is well worth the effort.
Kelly’s book has a section on the Science, History and Ethics of cacoa that covers chocolate production, cacoa farming and the topics of organic and fair trade, interesting reading indeed.
Finally, the recipes, covering the gamut of dishes from breakfast to desserts to savory dishes: While not a chocolate for breakfast type, for those who are, one can indulge in Paleo doughnuts, pancakes and chocolate chunk muffins, not to mention a moist chocolate zucchini bread. I did, however, find the Chocolate Chip Meringue Cake (page 56) to offer the perfect balance between sweet and eggy, a delightful accompaniment to afternoon tea. If you fondly remember the jelly rolls of your youth, you’ll love the Cherry Chocolate Roulade (page 70), a thin sheet of chocolate cake rolled around a center of cherry frosting, and topped with fresh, in season, cherries.
For Kelly’s Vanilla and Chocolate Bread Pudding, she offers a Mock Cornbread (page 112). I used this “cornbread” recipe for the bread in a Paleo panzanella recipe and it was excellent, giving a close cornbread flavor and texture.
Moving on to the Savory, there’s an Ancho Chili Beef Stew (page 196) with a sauce reminiscent of a good mole. Kelly recommends the Mock Cornbread as an accompaniment. If a rack of ribs is your thing, try the Cocoa and Spice-Rubbed Ribs (page 204). These bake in the oven and are absolutely delectable.
There are so many different types of recipes in this beautifully photographed book that it much more than a book on fabulous chocolaty desserts. It belongs on every chocolate lover’s cookbook shelf.
July 14, 2014
This cookbook has helped me (a true chocoholic) in making my desserts more healthy. I've treated the recipes as a serious of experiments. I would caution anyone using this cookbook that it is important to test any recipe before making it for anyone other than close friends/family. In addition, this is probably not a cookbook for anyone who thinks milk chocolate is really chocolate.
This book primarily uses coconut flour, flax and chia meal, almond and other nut flours, and arrowroot flour. For sweeteners, it uses coconut sugar and stevia. Chocolate sources are cocoa and 80% chocolate. I don't use stevia, instead I use drops of vanilla and rum (is rum Paleo?) -- my recipes turn out a little more bitter than the author intended, but I'm good with that. There's a nice discussion about the texture and benefits of different chocolate brands, which I appreciated because it made it easy to identify the ideal chocolate for me.
For the most part, the recipes are kind of fussy. You might guess that from the cover, which shows tons of crepes and filling between each crepe. There are sandwich-type cookies, dipped biscotti, glazed cakes, layered cakes, etc. The recipe for whipped coconut topping that starts with a coconut made me laugh because it would take soo much time. I'm not so fussy, so I tend to just make the cookies or cake and skip the fillings and glazes.
I've had some problems with texture. The Paleo-Ohs were way too dry and adding extra liquid 1T at a time got tedious (totalling an extra 1/3c). The German Chocolate cookies were way too moist and spread into thin pancakes that were uncooked after the requisite time. An additional 15 min of baking helped, but they still are not firm enough to pick up, much less turn into a sandwich cookie. I tossed the pieces into the freezer (hmmm, some mint extract and they could be frozen thin mints). The clafouti (flaugnarde, really) and hazelnut cookies (I subbed almonds for hazelnuts) were just right.
This book primarily uses coconut flour, flax and chia meal, almond and other nut flours, and arrowroot flour. For sweeteners, it uses coconut sugar and stevia. Chocolate sources are cocoa and 80% chocolate. I don't use stevia, instead I use drops of vanilla and rum (is rum Paleo?) -- my recipes turn out a little more bitter than the author intended, but I'm good with that. There's a nice discussion about the texture and benefits of different chocolate brands, which I appreciated because it made it easy to identify the ideal chocolate for me.
For the most part, the recipes are kind of fussy. You might guess that from the cover, which shows tons of crepes and filling between each crepe. There are sandwich-type cookies, dipped biscotti, glazed cakes, layered cakes, etc. The recipe for whipped coconut topping that starts with a coconut made me laugh because it would take soo much time. I'm not so fussy, so I tend to just make the cookies or cake and skip the fillings and glazes.
I've had some problems with texture. The Paleo-Ohs were way too dry and adding extra liquid 1T at a time got tedious (totalling an extra 1/3c). The German Chocolate cookies were way too moist and spread into thin pancakes that were uncooked after the requisite time. An additional 15 min of baking helped, but they still are not firm enough to pick up, much less turn into a sandwich cookie. I tossed the pieces into the freezer (hmmm, some mint extract and they could be frozen thin mints). The clafouti (flaugnarde, really) and hazelnut cookies (I subbed almonds for hazelnuts) were just right.
October 15, 2013
What a beautiful book and the recipes are delicious. just because we eat Paleo doesn't mean we can't have amazing treats also. Kelly Brozyna proves that point.
Displaying 1 - 5 of 5 reviews