About a month ago I stumbled upon a blog so beautiful I instantly fell in love with it. The name Sprouted Kitchen. The mission to make whole foods tasty. The husband and wife team behind the movement Sara and Hugh Forte – a chef and a photographer respectively.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Joe Duff - The Diet Chef | 2019-04-01 20:09:18 |  281,212 Views |
Keto Cookies In 15 Minutes | Peanut Butter Chocolate Chip Keto Cookies With Almond Flour
Consider me hooked which is why I hopped on over to Amazon moments after discovering their site and picked up a copy of their new cookbook. This is my humble attempt to honor the amazing work Sarah and Hugh have done in this stunning book that has now become my favorite coffee table book and source of light weekend reading (all three are true).
I love Sprouted Kitchen because it doesn’t try to be anything but honest. It’s not trying to corner the gluten-free cake market or put spinach in brownies or get you to give up meat. It’s just about presenting whole foods in beautiful simple ways and making them damn delicious in the process. The proof? These gluten-free cookies which require just a few ingredients (that’s my kind of recipe) and feature three of my favorite flavors: chocolate coconut and almond.
John and I had some friends over for dinner last week and since we were expecting a few gluten-free diners I knew these cookies would be just the thing to bake. I had everything on hand except coconut flakes so I walked the block or so to our local specialty store (Nifty Nut House) to pick up a pound or so. There I also managed to get my hands on a “monster” of a double-dipped dark chocolate malt ball—an object so large it barely deserves the title of monster and more closely resembles a small feast. Anyway I walked back to our house the Kansas wind blowing my hair in all directions coconut in hand and a happy chocolate-covered malt ball belly in tow. Life was good.
