Copyright © 2013 by Elana Amsterdam Photographs copyright © 2013 by Leigh Beisch All rights reserved. Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York. www.crownpublishing.com www.tenspeed.com Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House, Inc. Elana’s Pantry™ is a trademark of Elana’s Pantry, LLC. Some of the recipes in this book originally appeared on www.elanaspantry.com. Library of Congress Cataloging-in-Publication Data is on file with the publisher. eBook ISBN: 978-1-60774552-5 Trade Paperback ISBN: 978-1-60774-551-8 Cover design by Betsy Stromberg Food styling by Dan Becker Author photo by Francine McDougall v3.1_r1 To my Bubby, Molly Amsterdam, an incredible cook and entrepreneur who fed me in so many ways. Contents Acknowledgments Introduction The Paleo Pantry Breakfast Breads and Crackers Vegetables Entrées Condiments, Spreads, and Toppings Pies, Pastries, and Crusts Ice Cream Cookies and Bars Beverages Sources About the Author Index Measurement Conversion Charts Acknowledgments F irst, thanks to my readers for your support, inspiration, encouragement, and conversation. Special thanks to my husband—I am truly grateful for your honest feedback regarding my cooking, as well as so many areas of life in general. Thank you for your moral support during all of the deadlines that I faced in creating this book. Thanks also to my two sons J and E for offering highly critical reviews of every dish I make, yet repeatedly doing so in the most loving manner. You are my favorite taste testers. Many other people supported my vision in a variety of ways that helped to make this book a reality, thus thanks go out to: Sara Golski, Dan Becker, Leigh Beisch, Karin Lazarus, Courtney Behnke, and my wonderful friend Deborah Kinney. Finally, thanks to Helen McCusker for thirty years of friendship and for overnighting rhubarb to me in Boulder when it was out of season here. Introduction I ’ve been eating grain-free for well over a decade, since 2001. While I am very focused on using the foods I eat to improve my health, my primary goal has been to bring people together around good food. For me, this means creating tasty dishes that appeal to everyone, not just those with dietary restrictions. My friends say that when I’m trying to perfect a new recipe I am like a dog with a bone—I don’t stop until my recipe tastes like the classic dish that I aim to emulate, sometimes testing a recipe as many as thirty times until I get it just right. Where does this drive come from? It stems from the love I have for my oldest son (now fourteen, diagnosed with celiac at age two) and my desire for him to have food that is delicious and enticing. In other words, I don’t want him to covet the food his friends eat. I want his friends to clamor for the food that I make—and they do. When the boys bring their friends by the house, they all dig in to piles of homemade bagels with healthy spreads, high-protein cookies (made with almond flour), and wholesome ice cream made with coconut milk, hemp seeds, and honey. During sleepovers they raid my kitchen for a midnight snack—little do they know how nutritious the food they are “sneaking” is. My culinary journey started with an Ayurvedic training that began in 1993. (Ayurveda, or the science of self-healing, is a five-thousand-year- old system that originated in India; it emphasizes balancing the body, mind, and spirit through diet, lifestyle, and exercise.) It became quite handy just a few years later in 1998, when I was diagnosed with celiac disease. Initially, I relied on the gluten-free diet; however, this did little to improve my digestion. My husband, concerned about my continuing digestive distress,