Although I kept a low profile when it was published, I remain thrilled with my third book, the New York Times bestseller, Paleo Cooking from Elana’s Pantry. This labor of love reflects nearly a decade of cooking simple, healthy, and—most important—delicious food for my family, friends, and the millions who read my blog.
Many Paleo cookbooks have appeared recently, but readers tell me a few things set this one apart. First: simplicity. My recipes use as few ingredients as possible—no long lists of different flours or complicated components. As a busy mother of two boys, I don’t have time for fussy recipes, and I know you don’t either.
Second: reliability. Every recipe in this book (and in my other books) is rigorously tested. I develop and refine each recipe myself, then have it prepared by paid assistants who are not professional chefs to ensure directions are clear for beginner cooks. After that step, a professional recipe tester evaluates the recipe. I’ve never shared these details before, but the recipes work because they’re refined by several people at different skill levels.
Health is another priority. Paleo Cooking from Elana’s Pantry contains more than 90 recipes that are gluten-free, grain-free, dairy-free, and nightshade-free. More than 60 of those recipes are nut-free as well. After my first book, The Gluten-Free Almond Flour Cookbook, I wanted to create a more inclusive collection for people with various allergies, so over two-thirds of the recipes in this book avoid nuts. From Paleo Pad Thai to Paleo Shepherd’s Pie, you’ll find satisfying weeknight dinners and simple desserts like these charming Upside-Down Apple Tartlets.
Upside-Down Apple Tartlets
Ingredients
Crust
- 2 cups blanched almond flour (not almond meal)
- ½ teaspoon sea salt
- ¼ cup coconut oil, at room temperature
- ¼ teaspoon vanilla stevia (or preferred sweetener)
Filling
- 6 large apples, peeled, cored, and sliced into ¼-inch slices
- 1 cup apple juice
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons arrowroot powder
- 1 tablespoon ground cinnamon
Instructions
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Preheat the oven to 350°F. Place eight 1-cup wide-mouth mason jars on a large baking sheet.
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To make the crust, combine almond flour and salt in a food processor and pulse to blend.
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Add the coconut oil and stevia, then pulse until the mixture comes together into a ball.
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Transfer the dough to a piece of parchment paper and freeze for 20 minutes.
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For the filling, toss the apple slices with apple juice, lemon juice, arrowroot powder, and cinnamon in a large bowl until evenly coated.
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Pack the apples into the mason jars, slightly overfilling each jar. Divide any remaining juice from the bowl among the jars.
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Remove the dough from the freezer and place it between two sheets of parchment generously dusted with almond flour.
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Roll the dough to about ¼-inch thickness and peel off the top sheet of parchment.
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Use the top of a wide-mouth mason jar or a round cutter to cut out eight circles of dough.
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Place one dough round on top of each filled jar, sealing the edges lightly.
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Bake for 40 to 50 minutes, until the juices are bubbling and the crust is golden brown.
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Serve the tartlets hot from the oven, optionally topped with coconut whipped cream.
Equipment
I put my heart into writing Paleo Cooking from Elana’s Pantry, but I did little promotion afterward. I prefer staying home and maintaining my health routine over traveling for events. I’m also shy and more comfortable writing than promoting; large gatherings and networking have never been my strength. That summer my family moved into a new house and we hosted a Bar Mitzvah for my younger son, so the book’s release was one of many things on my plate.
So consider this my brief introduction to the cookbook: despite being a New York Times bestseller, it received little active promotion from me after publication. I hope you enjoy the Paleo Upside-Down Apple Tartlets recipe and that it gives you a small taste of what you’ll find in Paleo Cooking from Elana’s Pantry.
I’m often asked why my cookbooks use a small format. I request smaller books from my publisher so they remain affordable and accessible. That choice reduces my profit, but it saves you money and conserves resources. The book is typically priced affordably on retail sites.
My aim isn’t to sell books—it’s to help people. That’s why there are hundreds of free recipes on my website for you to try first. If you enjoy those and want more, the cookbooks are available whenever you’re ready.