I am so honored that Brittany Angell has sent me a copy of her new cookbook, the Every Last Crumb: Paleo Bread and Beyond to review before it was even released! For months I had a close eye on this book and couldn’t wait to get my hands on it.
Brittany’s new cookbook is filled with more than 150 amazing gluten and grain-free recipes for baked goods. The recipes also tend to those with dietary restrictions and many are egg, nut, and yeast-free, as well as lower in carbs.
You’ll find many of the classic bread recipes adapted to be Paleo such as sandwich breads, hamburger buns, dinner rolls, and other specialty breads such as lavash, naan, arepas, and tortillas. Recipes for breakfast treats also include bagels, muffins, doughnuts, scones, waffles, pancakes, and croissants. There are even decadent recipes for cookies, cakes and brownies!
Click on the link below to get your copy and SAVE 34% TODAY!
Choosing which recipe from the cookbook to make and share with you was not easy! But the recipe for Chocolate Waffles got stuck in my head, and I asked Brittany if she would mind if I shared it with you. She said YES and I headed to the store to purchased a new waffle maker just to make this recipe.
Here is a photo I took of the chocolate waffles after I made them. I’m speechless… they are so good!!
Instead of drizzling the waffles with chocolate like Brittany suggests in her book, I drizzled mine with my caramel sauce. This is my famous recipe for caramel sauce, and it compliments these chocolate waffles and strawberries deliciously! You can find the recipe for my caramel sauce here.
The only other modification I made to the recipe was in place of baking powder, I used 1 teaspoon of baking soda. For the oil, I used melted coconut oil, and for the milk I used full fat coconut milk.
This recipe is amazing! I can not wait to make more recipes from this cookbook soon. You guys must get a copy today. This cookbook is perfect for anyone who loves to bake and is looking for Paleo and gluten-free options. Brittany’s recipes are winners, and you guys must give them a try! Click here to order a copy of her new cookbook now to get 34% off the retail price!!
HOW TO WIN A FREE COPY OF EVERY LAST CRUMB ♥
Brittany and I have decided to gift one of you with a copy of her new cookbook as a thanks and appreciation for all your support.
To enter to win, leave a comment below and share this recipe on your favorite social media (facebook, pinterest, twitter, instagram, etc.) Include a link of your shared post in your comment for verification. You’re welcome to share on multiple platforms, but please include only one link in your comment or your comment will go to spam.
In addition to the link, please give a small explanation of how eating Paleo changed your life. What led you to make this decision? Has this new way of eating improved your health?
One entry/comment per person, and you have until December 23rd to leave your comment – so that’s a week and a half after this post has been published. After that, Brittany and I will spend a couple of days going through your comments, and will randomly select one lucky winner.
This contest is opened worldwide and you have until December 23rd to leave your comment. Any comments after that will not count (although you’re welcome to contribute), and winners will be contacted via email.
And there we go! I look forward to reading your comments. Good luck to all of you!
If you make this recipe, I’d love to hear from you! Snap a photo of it and leave me your feedback below.
- 134 grams blanched almond flour (about ¾ cup plus 3 tablespoons)
- 68 grams tapioca starch (about ½ cup)
- 28 grams cocoa powder ( about ¼ cup plus 1 tablespoon)
- 2 teaspoons double-acting, aluminum-free baking powder
- ½ teaspoon kosher salt
- 1 large egg
- 88 grams coconut palm sugar (about ½ cup plus 1 tablespoon)
- 100 grams milk (dairy or nondairy) (about a scant ½ cup)
- 60 grams mild-flavored oil, melted salted butter, or melted ghee (about ¼ cup plus 1 tablespoon), plus more for the waffle iron
- 1 tablespoon vanilla extract
- 1 teaspoon apple cider vinegar or lemon juice
- Several fresh strawberries, sliced
- ½ cup chocolate chips, melted (optional)
- Preheat a waffle iron. If you have the option, preheat to the medium setting.
- In a bowl, whisk the almond flour, tapioca starch, cocoa powder, baking powder, and salt until well blended. Add the rest of the ingredients for the waffles and stir to combine.
- Lightly brush the heated waffle iron with oil. Following the manufacture's guidelines for suggested quantity, ladle the batter into the oiled waffle iron and spread it evenly across the surface, leaving a ½-inch boarder. Cook, following the manufacture's directions. When done, set the waffle aside on a baking sheet in a low oven to keep warm while you cook the remaining waffles.
- Top the waffles with as many strawberries as you wish. If you want to take it a step further, drizzle melted chocolate over the top and add a dollop of coconut whipped topping!
- Store leftover waffles in a sealed bag or container for up to 2 days, or freeze for later. They can be popped directly into the toaster oven from the freezer.
Yield: 4 Belgium waffles or 8-10 regular waffles