If you’re not familiar with Lexie’s Kitchen, let me introduce you. Alexa Croft is an imaginative cook who creates recipes that are gluten, dairy, egg and soy free that anyone can enjoy. Inspired by her son’s dietary needs, she has created hundreds of recipes at Lexie’s Kitchen that are, quite frankly, astoundingly beautiful and delicious. A few weeks ago, she released her first cookbook Everyday Classics, a book filled with 68 tasty and essential recipes free from gluten, dairy, eggs and soy.
These are really simple, basic recipes for everything you need in your allergy-free aresenal- sandwich bread, cakes, cookies, pancakes, pizza, pie, and more! Lexie even includes things like how to make your own nut milks and dairy-free sauces. Everyday Classics goes beyond basics like bread and includes recipes for main dishes, breakfasts and desserts. This book would be perfect for anyone getting started on a special diet, though the recipes are so beautiful that an old pro would enjoy it, too.
Lexie has generously provided us with a copy to giveaway to a lucky reader and we’re pairing it with a bag of our Gluten Free All Purpose Flour and Organic Golden Flaxseed Meal (GF) to help the winner get started. To enter, simply follow the steps in the app below. We will pick a winner from all who enter by 11:59 pm on 12/12/13.
If you don’t win, you can snag a copy of Lexie’s book here or on Amazon. On top of all that, Lexie is hosting her own amazing giveaway at Lexie’s Kitchen. Head over to check it out and enter to win a prize set worth over $400!
To give you a feel for her recipes, Lexie has shared Saturday Pancakes with us. Just in time for Saturday, am I right? Enjoy!
- 1-1/3 cups warm water
- 2 tablespoons white chia seed meal
- 1/4 cup melted honey
- 3 tablespoons melted palm shortening
- 2 teaspoons vanilla extract
- 2 cups Bob’s Red Mill Gluten Free All Purpose Flour
- 1/2 heaping teaspoon salt
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
Preheat oiled griddle to 350-375˚F.
In a large mixing bowl whisk together water and chia seed meal. Set aside 2-3 minutes to thicken.
Whisk in honey, shortening, and vanilla extract.
Add flour and salt and whisk until smooth.
Add baking powder and baking soda. Whisk just until incorporated.
Using a 1/4-cup measure gently scoop batter onto griddle to form 4-inch pancakes. Cook until bubbles appear and begin popping on surface.
Flip and cook 1-2 minutes more. Best enjoyed hot off the griddle.