You guuuuuyyyyyssss!! It’s officially here! The highly anticipated Every Last Crumb by Brittany Angell has hit stores and been sent out to all the wonderful people who preordered the book! This girl changes the game for paleo. Her insane creativity and knowledge for baking has reinvented what is capable when it comes to paleo breads, muffins, pretzels, waffles, crackers, buns, pizzas, desserts and much much more.
Have you ever had someone tell you they can’t do paleo because they can’t NOT have bread? Of course you have. We’ve all had that idiot in our lives who has said that…or YOU are that person. I’ve been that person. 6 years ago, I said that exact thing. And I still managed to eat paleo without having a Brittany Angell in my life. But now that person has absolutely no excuse. They say that to you again, now all you have to do is slap Every Last Crumb in their face and ask them what exactly they’ll be missing. Because with this book, they won’t miss any sort of bread again.
Brittany is seriously a genius. I don’t know how her brain works in these ways, but she comes up with the most creative paleo bread recipes I’ve ever seen. And everything I have tried of hers has blown me away. No seriously. Not in the “Like OMG, she’s totally the best ever. Like totally” (teenage style voice), but in a “Ican’tbelievethisispaleo. I’mgoingtostartcrying.” kind of way. And I’ve tried many different bloggers food. Brittany’s is just on point.
I met Brittany last year for the first time at Paleo(fx) in 2014. She’s hard to miss, her hair is bright red. This girl had the hardest time getting to Austin, which she was only there for like a day, but she packed a giant second suitcase with her, all in order to bring desserts to other bloggers. Talk about kind. I strive to have a heart that big someday. I was recently told that I have the smallest heart of anyone. But the person who said that also invited me to her wedding, so she must like small hearts. Anyways, Brittany packed all these homemade desserts across the country for us to chow down on. And PS, she has a crap ton of allergies meaning she can’t even have any of the desserts she makes. Again, huge heart. But my point is, that was the first time I tried one of Brittany’s recipes and I will see paleo desserts the same.
But let’s get one thing straight, she doesn’t do just desserts. She makes sandwich bread, hamburger and hot dog buns, dinner rolls, irish soda bread, croissants, danishes, bagels, crackers, biscuits, muffins, pancakes, the best waffles you will EVER have, arepas, calzones, deep dish pizzas, tortillas, soups, pretzels, ice cream cones, and even condiments. She does it all. It’s pretty amazing. She has come up with every childhood food, every food we crave the most, and every meal we would want to make our guest – and she makes it paleo. Not only just paleo, but she does egg free, nut free, dairy free, and even sugar free so anyone who has ever had any sort of allergy or is on some sort of protocol, can still enjoy the amazing food she has come up with.
I could not be more proud of Brittany and this accomplishment. And I’m even more proud to share this recipe with you all! Especially since it’s that time of the month for so many women right now, and they are most likely hell to deal with. And if men are reading this, make this for your ole’ lady, ya dumb head. She will be happy in no time. And if you are interested in trying a couple more recipes from Brittany Angell’s newest book, try out her English Muffins on Slim Palate’s website and her Chicago Deep Dish Pizza on Fed and Fit! And pick up her book today on Amazon, in Barnes and Noble AND in Costco!!
Oh wait, you want a free copy don’t you?? Of course you do. Here ya go!
- 1 (10-ounce) package Enjoy Life brand chocolate chips, melted but not hot
- 140 grams salted butter or ghee, softened (1/2 cup/1 stick plus 2 tablespoons)
- 2 teaspoons vanilla extract
- 3 tablespoons finely ground coffee (preferable a dark roast for bolder flavor)
- 188 grams coconut palm sugar (about 1 cup plus 2 tablespoons)
- 28 grams blanched almond flour (about a scant ¼ cup)
- 30 grams tapioca starch (about ¼ cup)
- 2 large eggs
- 1 large egg yolk
- 1 cup chocolate chips (optional - i left this out)
- ¾ cup chocolate chips
- ½ cup coconut cream (from a can of coconut milk) or heavy cream
- 8-10 Sunbutter Cups, chopped (she has a recipe in her book, I used store bought ones)
- more chocolate chips
- ¾ cup (1½ sticks) salted butter or ghee
- 1¼ cup coconut palm sugar
- 1 tablespoon coconut cream or heavy cream
- pinch of kosher salt
- Preheat oven to 350 degrees. Line an 8-inch square pan with parchment paper.
- Make the brownies: In a large bowl, mix together the melted chocolate chips and softened butter. Once incorporate, mix in the vanilla and ground coffee.
- In a separate bowl, combine the sugar, almond flour, and tapioca starch. Gradually add the dry mixture to the chocolate mixture, stirring to combine. Add the eggs and yolk and beat until fully combined.
- If you are adding the optional 1 cup chocolate chips to the batter, make sure that it is no longer warm before folding them in.
- Pour the batter into the prepared pan and tap on the countertop to settle the batter. Bake for 35 minutes or until the brownies have set and do not jiggle in the pan.
- Remove the brownies from the oven and allow them to cool in the pan.
- While the brownies are cooling, make the ganache: Place the chocolate chips in the microwave and melt for roughly 1 minutes. Remove and add the coconut cream, sitting until it comes together.
- Spoon the ganache over the cooled brownies. Then drop the chocolate Sunbutter Cups and chocolate chips on top. While that is cooling, make the caramel.
- Make the caramel: In a heavy-bottomed saucepan, bring the caramel ingredients to a gentle boil over medium heat, sitting constantly. Continue to boil gently, while stirring, until it thickens. Remove from the heat and drizzle the caramel on top of the brownies.
- Let the caramel sit and harden. Then cut the brownies into squares and serve. Store leftovers in a sealed bag or container at room temperature, or freeze for later.