Gwyneth paltrow recipe review

Gwyneth P has a new cookbook "It's all Good". It's her second, though I didn't know she was a food enthusiast. There has been a lot of news about this book and how it follows an 'elimination diet' recommended to her by her doctor. I'm intrigued because she's eliminating most forms of sugar (using xylitol, stevia or rice malt syrup). And that wins some (homemade, low-sugar) brownie points with me...

Some thoughts:

  • I used what is labelled a YAM at the grocery store. Turns out this is actually a sweet potato. I always thought it was the other way around. It would seem that at most grocery stores all they carry is different versions of sweet potatoes. Actual yams are not usually found in our stores and are more popular in Central and South America. 
  • I was out of 5-spice: I made a version by grinding fennel seeds, whole cloves, black pepper and cinnamon in the coffee grinder. Nice save for me, but 5-spice is probably easier.
  • I used cow's milk-I had some of Craig's to use up (he doesn't like my almond milk).
  • The result is surprisingly light and fluffy. The taste is amazing. Perfect amount of sweetness. Even a hit with Craig (who kept saying "you're making YAM muffins??"). 
  • I used Bob's Red Mill brand GF flour.


Here is her recipe  Sweet potato + five spice muffins:

Yield: 12 muffins
Ingredients
  • 1 large sweet potato (yam, to us)
  • ½ cup extra virgin olive oil
  • ½ cup unsweetened almond milk
  • ¾ cup xylitol (or you can use maple syrup)
  • 1 teaspoon pure vanilla extract
  • 2 cups gluten-free flour (if the flour doesn’t include xanthan gum only add 1 teaspoon)
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1½ tablespoons Chinese five-spice powder
  • ½ teaspoon fine sea salt

Instructions
  1. Preheat the oven to 400. Prick the sweet potato a few times with a paring knife or a fork. Bake until soft (when a paring knife can cut through with zero resistance), about 1 hour. Set the sweet potato aside until it’s completely cool.
  2. Peel the sweet potato, discard the skin, and mash the flesh in a mixing bowl with a fork. 
  3. Whisk the olive oil, almond milk, xylitol, and vanilla into the sweet potato. 
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, five-spice powder, and salt. Fold the dry ingredients into the wet ingredients.
  5. Line a 12-cup muffin tin with paper liners and evenly distribute the muffin batter among the cups. Bake for 20 to 25 minutes, or until a toothpick comes out clean. Let the muffins cool before serving.

Not sure if I'll buy the cookbook, but if the recipes are this good, it might be worth it. I found another one of hers, Bummer Bars that I'm planning to try next. I'll let you know how it goes. 

1 comment:

  1. I made a batch of these last night, they were absolutely delicious, thanks for sharing!

    ReplyDelete

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