Oh, today we’re in for a treat! Gwyneth Paltrow this week releases her latest cookbook It’s All Good in Australia and – hoorah for us – I’ve been very lucky to be granted a sneak peak and an extract.
Perhaps she’s wearing makeup that makes her look like she’s not wearing makeup…either way, the shot is hot and fresh and pervily captivating.
Gwyneth and I are very much on the same page with food and lifestyle stuff and she contributed a recipe to my I Quit Sugar cookbook. You might recall her last cookbook, My Father’s Daughter, was a rippa…but it used sugar in the recipes; this time around, Gwyneth has switched most of her recipes to xylitol, rice malt syrup and stevia. We’re straddling a revolution, I tell you!
She’s also a fan of slow cooking. Anyone who follows my style of eating here will no doubt love the lamb tagine. The recipes are also hit with a “Vegan”, “Protein Packed” and “Elimination Diet” so you can choose your own adventure, with various modifications specified. Clever, hey?
But over to Gwynnie and her nouriture…
Sweet Potato + Five Spice Muffins, recipe below. © It’s All Good by Gwyneth Paltrow, Grand Central Publishing
Sweet Potato + Five Spice Muffins
Gluten-free baking is not for the faint of heart. At first as we tested this recipe, we produced heavy or bizarrely textured muffins, but we finally hit the nail on the head with the perfect mix of ingredients. These muffins are super-tasty and are always a smashing success in my house.
Makes a dozen (vegan) muffins
- 1 large sweet potato
- ½ cup extra virgin olive oil
- ½ cup unsweetened almond milk
- ¾ cup xylitol
- 1 teaspoon pure vanilla extract
- 2 cups gluten-free flour (if the flour doesn’t include xanthan gum only add 1 teaspoon)
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1½ tablespoons Chinese five-spice powder
- ½ teaspoon fine sea salt
Preheat the oven to 200 C. Prick the sweet potato a few times with a paring knife or a fork. Bake until soft (when a paring knife can cut through with zero resistance), about 1 hour. Set the sweet potato aside until it’s completely cool.
Peel the sweet potato, discard the skin, and mash the flesh in a mixing bowl with a fork. Whisk the olive oil, almond milk, xylitol, and vanilla into the sweet potato. In a separate bowl, whisk together the flour, baking powder, baking soda, five-spice powder, and salt. Fold the dry ingredients into the wet ingredients.