Here come the holidays! And with them the mine field that is traditional baked goods. Right now it is the Thanksgiving/Christmas/ Channukah spate of annual feasts of fall and winter, but it could mean ANY feast from Easter to the Fourth of July! For those of us who subscribe to the low-carb or paleo way, baked goods have become a dim and distant, if pleasant, memory. Until now.

My Paleo Patisserie coverPastry maker and blogger Jenni Hulet’s book My Paleo Patisserie: An Artisan Approach to Grain Free Baking changes all that. And just in time for the holidays!

A lifelong love of feeding those you love delicious food, a couple of decades of pastry experience, and a serious acute autoimmune attack that resulted in major dietary changes inspired a cookbook that offers comfort and joy to the paleo devotee and, in the main, to the low carb faithful as well. In it you’ll find…

Eclairs and cream puffs.

Ganache and glazes.

Cakes and cookies.

Tarlets and tortes.

Linzer cookies and ladyfingers! … and more!

Oh my!

There are even a few savory pastries to round things out!

Filled with helpful baking tips on what to use and how to use it, gorgeous photos of the finished masterpieces, and well-organized content, it’s a delight to pore through.

The recipes, themselves, are founded mainly on almond flour, hazelnut flour, coconut flour, and arrowroot flour with sweetening power primarily coming from honey and maple sugar. While they aren’t strictly low carb, they’re almost all certainly much lower carb than their traditional counterparts. And certainly made of better, more nourishing ingredients.  Perfect for a bit of holiday indulgence without a boatload of post-holiday remorse!

If holiday baking is on your To Do list in coming weeks, pick up a copy and go Paleo for dessert!

And lest the meat lovers on your shopping list feel slighted, here is a list of books they’ll enjoy!

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