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rel="nofollow" href="#u23fb45a5-3032-5f49-a40a-eb7bdda77b75">page 150), and although you could absolutely substitute another dried fruit, I recommend trying these at least once. Note, when shopping, these might be called Turkish apricots instead of unsulphured; look for that tell-tale golden brown color.

      Other uses: Use as a snack by the handful!

       One of my favorite nighttime treats is a few

       unsulphured apricots dipped in almond butter.

       An easy appetizer idea is crackers or crostini

       spread with goat cheese, sprinkled with sea

       salt, and topped with an apricot.

      Where to find: Bulk bins at health-food stores,

       Whole Foods, Trader Joe’s, Amazon, nuts.com. I like Terrasoul brand.

      Medjool dates: Nature’s candy! Medjool dates

       are the answer to refined sugar–free prayers

       around the world. These sweet, exotic delights

       can now be found in almost every grocery

       store, and they are so delicious. Although there

       are several kinds of dates, I think the medjool

       dates have the loveliest flavor. Their sticky

       nature makes them a wonderful binder for no-

       bake treats, or they can be soaked and pureed

       and used as a caramel sauce. In addition to

       their date-lightful taste (you see what I did

       there?), dates are high in fiber, antioxidants,

       potassium for electrolyte balance, vitamins

       A and K for healthy skin, nails, and hair, and

       trace minerals. You will see medjool dates

       sprinkled throughout this book.

      Other uses: Similar to unsulphured apricots,

       I enjoy dates with a smear of almond or

       peanut butter and a sprinkle of cinnamon

       as a night-time snack. They also make for

       fantastic pre- or post-workout fuel. I use them

       almost daily to sweeten smoothies. Stuff them

       with goat cheese or marcona almonds, wrap

       each with a slice of bacon, and bake at 350° F

      for 15 minutes or until bacon is crispy.

      Where to find: Most grocery stores, health-

       food stores, Whole Foods, The Fresh Market,

       Amazon, Vitacost, Thrive Market

      Coconut flour: Coconut flour is the first of

       two flours I’m going to politely ask you to

       invest in. There are only three flours used

       in this book—oat flour, which is cheap and

       easy, coconut flour, and almond flour. The

       latter two are not cheap, and they’re not as

       easy to find, but they’re worth it. One of the

       primary struggles I witness, with women in

       particular, is an uncontrollable sweet tooth:

       the once-you-start-you-can’t-stop issue. This

       is exacerbated when one is eating foods made

       from highly refined flours, including many

       gluten-free flours out there like tapioca or

       potato. Coconut flour is made from the pulp

       of the coconut as a by-product of the coconut

       milk–making process. Coconut flour has a

       high fiber content and is low-carbohydrate,

       especially compared to grain-based flours.

       As a result, goodies made from coconut flour

       are very satisfying and filling, and I find they

       don’t trigger the “more more more” desire that

       traditional treats do. Coconut flour cannot be

       substituted 1:1 for wheat flour, and it requires

       a lot of liquid, as it is highly absorbent. It

       also requires a lot of binder for the recipe to

       stick together, and eggs are really the best

       and only option. Instead of trying to convert

       a traditional recipe to a coconut flour recipe,

       I suggest starting from scratch with a recipe

       made specifically for coconut flour. After

       much experimenting with grain-free baking,

       I found that using almond flour and coconut

       flour produces a fabulous, tender, moist result

       that is even better than the baked goods I grew

       up with. I highly recommend investing in both

       of these flours if you are someone with a sweet

      Nutritional

       yeast is a dried

       fungus packed

       with umami

       and a tasty

       cheeselike

       flavor. Try it

       on popcorn!

      tooth who likes to bake. These will make you

       feel so much healthier and you’ll enjoy the

       process more as a result.

      Other uses: Add 1 tablespoon of coconut

       flour to smoothies for added thickness and

       fiber. You can also mix 3 tablespoons of

       coconut flour with 1 egg and a splash of milk,

       sweetener, and a pinch of cinnamon or sea salt

       in a small sauce pot. Heat to a simmer and

       cook, whisking and adding liquid as necessary,

       to reach a porridge-like consistency.

      Where to find: Many grocery stores, health-

       food stores, Amazon, Vitacost, Thrive Market

      Almond flour: Dovetailing on coconut flour,

       almond flour is the other grain-free flour I rely

       on in baking and cooking, and you will see it

       throughout the book. Almond flour is lower in

       fiber and lower in carbohydrates compared

       with coconut flour, but it is higher in fat and

       protein. As a result, it contributes to a very

       satiating baked good that you can have just

       one of and feel content. One important

       distinction to make is between almond flour

       and almond meal. Almond flour is much more

       finely ground than meal, and as a result, it

       creates a product more similar to wheat flour.

       Using almond meal will lead to a heavier,

       grainier, and soggier result. I use a company

       called Honeyville that

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