The past couple of months have encompassed an enormous endeavor for me. I took a big step into the unknown and committed to self-publishing a cookbook. It’s been so exciting. I love creating something out of nothing. It was really fun, experimenting with ingredients and chemistry with baking in unchartered territory!
But more than anything, it was very challenging. I put a great amount of effort into the recipes I post here at Bare Root. I don’t take any of them too lightly, always ensuring that what I publish is sound in technique and delicious to eat. So to publish an actual cookbook….well, I knew I had to make it even better. So I did just that. I pushed myself to create extremely unique, special recipes that are all wholesome: low-carb, grain-free, refined-sugar-free (some entirely sugar-free!), and gluten-free.
Bare Root Sweets will be the first in a series of cookbooks, available both in e-copy or paperback. The e-copy is a simplified version (still complete with a full-color photo of each recipe) compatible with all e-readers. The paperback copy is more elaborate, more like a true cookbook with more photos and design elements. I chose to do no more than 30 recipes with the goal in mind to bring 30 new recipes with the release of each book. Bare Root Breakfasts being the second installment set to release in February of 2014.
The book is set to release this week. I’ve giving you a bit of notice because of something really cool….
The first 48 hours the book is available, the e-version will be 100% entirely FREE on Amazon!
So be sure to check back this week via Facebook, Twitter, or Instagram. I’ll announce it there but will be sending a second Newsletter this week, as well, so hop on our email list if you haven’t already! And please be so kind to share this great news with anyone you think might value a healthy dessert book (who wouldn’t?!). I’d greatly appreciate it. 🙂
Today I thought I’d share a little sneak peak of a recipe in the book: Spiced & Candied Nuts. Made with maple syrup and Pumpkin Pie Spice, they are the absolute perfect fall bite. These nuts serve double duty as a delicious treat and a home air freshener, as well! They’re great on their own as a simple snack, tossed over a salad, or overtop ice cream (like the Browned Butter Pumpkin Ice Cream from Bare Root Sweets, pictured below!).
Pumpkin Spiced Nuts
2 T. 100% Pure Avocado Oil
2 T. grade B maple syrup
1 t. vanilla extract
1 t. sea salt
2 t. Pumpkin Pie Spice
pinch cayenne pepper
2 c. nuts of your choice (almonds & pecans are pictured here)
Preheat oven to 325F. Line a half sheet pan with a silpat mat or parchment paper.
In a medium bowl, whisk together avocado oil, maple syrup, vanilla, salt, Pumpkin Pie Spice, and cayenne pepper. Add nuts and stir well. Pour onto silpat-lined sheet pan and spread out evenly with a spatula.
Cook 20-25 minutes, stirring occasionally throughout the cook time. Remove, stir again (it will seem sticky), and let cool to room temperature in the pan. Break apart and store in a zip-top bag. Enjoy atop Browned Butter Pumpkin Ice Cream from Bare Root Sweets! (pictured below)