Against All Grain: Gluten-free, Dairy-free Recipes

I’ve been following Danielle Walker’s paleo blog Against All Grain and am super-impressed by her gluten-free, dairy-free recipes.  (And her amazing photography!)  Have you tried any of them?

Against All Grain Cookbook

In addition to the fantastic recipes on her blog, Danielle published a cookbook last summer: Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great

.  It was a huge success and now she’s releasing another cookbook later this fall.  (You can preorder the new book on Amazon.)

Thankfully, my local library carries her book

.  It’s always nice to read through a cookbook before forking over your own money to buy a copy, don’t you think?

Here’s the verdict: I love this book and can’t wait to add it to my own collection so I can write on the pages and take my time working through the recipes. 🙂

For some reason, both of the recipes I’ve tried so far involve bananas and chocolate.  Don’t worry: there are plenty of recipes that involve neither bananas nor chocolate, and all of them look fantastic.

Against All Grain’s Banana Bread 

Unfortunately, this recipe isn’t posted on her blog, so you’ll have to get your hands on a copy of the book.  Let me just say that this bread is A.Ma.Zing.  It does require three separate bowls, which usually violates my ease-of-preparation standards, but I had a sneaking suspicion I would love the bread enough to justify cleaning three bowls.  (Plus, Mr. Native Texan does most of the dishes around here anyway.)

And I did.  It was so, so good.  I added chocolate chips and used loaf pans that are slightly larger than the size Danielle uses, which required an extra 20 minutes of baking time.  The edges were getting quite brown, so I covered them with foil, leaving the middle uncovered.  It turned out perfectly.

The bread was delicious warm out of the oven, as well as cold from the fridge.  It’s been perfect as an easy, high-protein snack for this nursing mama, and the chocolate makes it great as an after-meal treat, too.  Heck, the bananas even make it suitable for breakfast.  What a versatile recipe!

Against All Grain’s Banana Pancakes

I must have a thing for bananas and chocolate, because this recipe involves the same ingredients. Here’s the good news: you can see this gluten-free, dairy-free recipe over at Against All Grain.

Click here for Danielle’s Banana Pancakes recipe.

Note: in my experience, these pancakes burn easily.  Be vigilant!  Also, I’ve prepared them two ways: by adding the banana to the batter and by adding sliced banana to each pancake, as suggested in the recipe.  I found it easier to add them to the batter, and it didn’t seem to affect how quickly the pancakes browned.  If you have a different experience, please let me know!

 What’s your favorite recipe from Against All Grain?