[This post is part of an ongoing series of interviews with cookbook authors, bloggers, women entrepreneurs and home chefs whose work I enjoy and admire. If you’ve got someone in mind you’d like me to approach for an interview, please shoot me an email at dietdessertdogsATgmailDOTcom, or leave a comment here and let me know! And now, enjoy today’s installment!]
[Moist, light and delicious Breakfast Carrot Cake from The Essential Gluten-Free Baking Guide, Part I].
Today I’m thrilled to share my interview with Iris Higgins, who blogs at The Daily Dietribe, and Brittany Angell, who blogs at Real Sustenance. Both women blog gluten-free (with many vegan recipes), use whole foods ingredients, and create delicious, health-enhancing foods within their own dietary restrictions.
I’m also sharing their recipe for Breakfast Carrot Cake AND giving away a copy of their Essential Gluten-Free Baking Guide, Part I–skip to the end of the interview for details!
[Brittany Angell on the left; Iris Higgins on the right.]
They also share their personal journeys as they navigate health issues and learning to eat–and cook–in a new way. As Iris says on her blog, “The Daily Dietribe was born out of a realization that I had more to share than I knew. I write about my gluten-free journey, and about the ups and downs of living this lifestyle. But I also write about life in all its strange and awkward experiences, food related or not. ” These days, Iris practices as a women’s wellness coach and hypnotherapist, and is studying for a Master’s in nutrition.
In Brittany’s case, a diagnosis of Hashimoto’s disease, compounded by various food allergies, led her to seek out and create recipes that are free of major allergens, with the ultimate goal “to connect, engage and understand the needs of others and to guide them through their journey to health through education, support and recipe development.” And, I would add, a magical ability to create incredible, mouth-watering desserts that almost everyone can enjoy!
This power team co-wrote The Essential Gluten-Free Baking Guides, Part I and Part II. Why two books? Well, once they began to write the books, Iris and Brittany quickly realized that there was much more information to share about gluten-free baking, the different flours, ingredients substitutions and how best to use each flour than they’d anticipated. So they decided to present the information in two more manageable parts. If you have a favorite gluten-free flour that you like to use for most of your baking, you can select the book that features it. Of course, I’d recommend both books so that you have the full array of flours to work with!
I asked both women the same six questions. Here, I share their answers. They’ve also graciously agreed to let me publish the recipe for Breakfast Carrot Cake, which made a wonderfully light and moist snack the other day, with a cup of Bengal Spice Tea. I made my cake without raisins (both because they weren’t included in the original recipe and because they’re not part of the ACD); but if you can eat them, I’d highly recommend adding some to this lovely snack cake! (see recipe after the interview answers).
1. What was your impetus for writing the books?
Thanks so much, ladies, for giving us an insight into your process and the books!
Breakfast Carrot Cake
Suitable for: ACDStage 2 and beyond, sugar-free, gluten-free, dairy-free, egg free, soy-free, nut free, vegan.
Now, for the giveaway! Please remember that you must use the Rafflecopter form to submit your comment–just click on the option (“+1 Do It!” ont he form) and then follow the directions, indicating that you’ve completed the comment. Once you do so on the form, you must still submit an actual comment in the comment section, below. Sorry for the extra step–but it makes the giveaway run so much more smoothly, and choosing a winner is automated this way, as well–no worries about counting wrong!
What: A copy of The Essential Gluten-Free Baking Guide, Part I (from which this recipe hails! Plus an interview with me in the book–you REALLY want it now, right?!)
Who: Anyone in Canada or the U.S.
When: Today until this coming Sunday, September, 30, at 11:59 PM my time.
How: Just leave a comment (using the Rafflecopter form to indicate your participation first), telling me: Which favorite recipe of yours would you like to make over as gluten-free? This can be one you’ve already done, or one you are dreaming about.
Why: Just because I love y’all!
Good luck, everyone!
a Rafflecopter giveaway
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