The Recipe Hacker- Cookbook Review

I love doing cookbook reviews and The Recipe Hacker by Diana Keuilian was especially fun for me because Diana is just like me, she loves to hack recipes.

The recipes in her cookbook are free of gluten, dairy, soy, grains and cane sugar.

Diana and I both agree that we need to take a stand on obesity and the amount of unhealthy foods we are putting in our mouths. The health of our younger generation is at risk and there is no time like the present to get back into your kitchen making healthy, tasty recipes.

The Recipe Hacker includes recipes for Breakfast, Appetizers, Main Dishes, Sides, and Desserts. Each recipe includes healthy ingredients and are easy to follow.

I have only tried a few of the recipes so far, but am eager to try them all, as the ones so far have been excellent, and coming from a fellow cookbook author that is high praise.

The Cinnamon Puffs and Breakfast Cookies are delicious!

The Bagels and Coconut Flour Tortillas are a hit with my husband and allows him to have his morning eggs with “something bread like”.

Pulled Pork with Cauliflower Rice was a hit at our Super Bowl party followed by yummy Caramel Frosted Cookies.

So whether you are Paleo or Vegan, Gluten Free or Sugar Free there are delicious recipes for all of you in The Recipe Hacker.

To check out the Recipe Hacker click here

Coconut Flour Tortilla - glam

Coconut Flour Tortillas

6 eggs

1 (14oz) can full fat coconut milk

1/4 cup coconut flour

1/4 cup flax meal

1/2 tsp baking soda

1/2 tsp sea salt

Preheat a large skillet and grease with coconut oil. Combine the ingredients in a high speed blender. Blend until smooth. Let the batter sit for 15 minutes so the flax can work its binding magic. Reduce the heat to medium-low. Pour 1/4 cup of batter onto the preheated pan in a large tortilla shape. Allow to cook until set, and then flip to brown the other side. Repeat with all the batter.

My husband loved these tortillas with nut butter and raspberry jam

Breakfast Cookie - glam

Breakfast Cookies

3 ripe bananas

1/2 cup unsweetened apple sauce

2 tbsp coconut oil

1 tsp vanilla extract

1 tsp apple cider vinegar

1/3 cup coconut flour

1 tsp ground cinnamon

1 tsp baking soda

1/4 tsp sea salt

2 cups unsweetened shredded coconut

1/2 cup black raisins

1/4 cup sliced almonds

Preheat oven to 350F. Line a baking sheet with parchment paper. Combine the bananas, apple sauce, coconut oil, vanilla and apple cider vinegar in a food processor. Blend until smooth. Combine coconut flour, cinnamon, baking soda and sea salt in a medium bowl. Add the dry ingredients to the food processor, pulse until combined. Add the shredded coconut, raisins, and sliced almonds and mix with a spoon. Using an ice cream scoop, place large scoops of dough on parchment paper. Lightly press down to make cookie shapes. Sprinkle few raisins and almonds on top of cookies. Bake for 25-25 minutes until golden. Allow to cool and store in an airtight container in the fridge.



About the Author

Written by: Shirley Plant
Shirley Plant is a nutritionist and the author of Finally… Food I Can Eat, a dietary guide and cookbook for people with food allergies, and those looking for healthy, tasty recipes. Shirley offers dietary counselling and menu planning through Delicious Alternatives.

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  1. What kind of pan do you use? I’m getting rid of my non stick pan, but I’m not sure what to replace it with. Thanks,

  2. On the breakfast cookies recipe it calls for almond flour in the ingredients, but in the instructions it says to add the “coconut flour.” There is coconut oil in the recipe as well as almond slices. Do you mean to use coconut flour or almond flour?

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