Amy Green is a wonderfully inspiring woman. Not only is Amy the author of the Simply Sugar & Gluten-Free blog, but she just published her first book! Simply Sugar & Gluten-Free is comprised of 180 easy recipes that you can make in 20 minutes or less. This book takes good food and makes it healthier. Eating healthy shouldn’t mean sacrificing taste or satisfaction. Amy realized that most people were just as busy as she was, so she found ways to take shortcuts in the kitchen without losing any quality. Her book shows that making healthy food can be simple and delicious.
A little more about Amy:
Over 7 years of living free of refined sugars and gluten has stopped my food cravings enabled me to maintain a 60+ pound weight loss. Today I live with enormous freedom. Join me as I create healthier food that’s SS&GF and delicious. I hope to help you do the same. Read more about my story here.
When I received Amy’s book I was so excited! I had the pleasure of meeting Amy last year when she came to Columbus to visit family and she is one of the sweetest people that I have ever had the pleasure to meet. I can’t wait to get together with her again the next time she is in town. Onto the book!
In the beginning, Amy simply reviews her story and how to best utilize the book. Reading each recipe all the way through and having your ingredients and equipment gathered are just a couple of the important tips. She shares her own gluten-free flour blend that is comprised of a few different gluten-free flours. This blend is used in many of the recipes in the book.
There is such a wide variety of recipes in this book, that there is something sure to please everyone. Some of the recipes that caught my eye were:
- Apple Carrot Breakfast Cake
- Raw Apple Pie Bars
- Chickpea & Summer Veggie Salad
- Berry Quinoa Salad
- Sweet Potato Black Bean Tacos
- Flourless Chocolate Torte
- Easy German Chocolate Mousse
I am sure you are wondering what Amy uses in place of white sugar in her recipes, just as I was. There are a number of different ingredients that she uses throughout the book, such as:
- agave nectar
- palm sugar (coconut palm sugar)
- unsweetened applesauce
- liquid stevia
- dried fruit soaking liquid (liquid left over after soaking dried fruit; can be store up to 2 weeks in the fridge)
At the end of the book Amy talks about different sources that she uses to get her ingredients and her favorite staples for the pantry, freezer and refrigerator. Additionally, there is an ingredient substitution list should you not have an ingredient on hand or want to stay away from a particular ingredient.
I have made the Black Bean Tostadas and Lemon Cream Cheese so far and can’t wait to make one of the desserts for our upcoming Mother’s Day celebration. I am thinking the Peanut Butter Hot Fudge Cake or the Chocolate Cream Pie. Amy’s book can be purchased on Amazon.com or in bookstores across the US. This would make an excellent Mother’s Day gift!
***I received this book free of charge to review. The thoughts & opinions of this book and/or the recipes are my own and have not been influenced by anyone or anything.