LOOK, I made a pie! And it's GOOOOOD! I love pies but I rarely make them. I never know if I'm making the dough right and then it ends up being too crumbly and just not quite right--insert adult tantrum here. What I usually end up making is a crostata because you know, it tastes like a pie and who cares if it's ugly, it's rustic!
So when I made this beauty of a pie, I couldn't stop smiling and bragging at how well everything turned out (right, Nick?). I'm still kind of in shock. The recipe for this Strawberry Raspberry Rhubarb Cutout Pie is from the amazing new book Alternative Baker by Alanna Tobin-Taylor, recovering pastry chef-turned food photographer, stylist, cookbook author, and blogger of The Bojon Gourmet. Not only are the photos utterly gorgeous, but there's a photo for practically every recipe! I just love that about cookbooks. Alanna talks in depth about the alternative flours she uses, noting their flavor profiles, consistency, brands tested, how to store it and use it, health benefits and more.
I haven't been this excited about a cookbook in a really long time. I went to the Alternative Baker launch party at my friend Sarah's house and sampled many of the recipes from the book. They were all SO GOOD. Immediately after the party, I dragged Theo with me to Whole Foods and picked up the alternative flours I didn't already have on hand. Though I'm not allergic to gluten, I love experimenting with gluten free baking and making something healthier that tastes really good--and this book is so inspiring. I can't wait to make the Pistacio Lime Matcha Snowballs next!
Exciting news! I will be hosting an Instagram giveaway on Tuesday, October 11th that will include a signed copy of Alternative Baker along with a few other amazing prizes. Stay tuned and check my Instagram on Tuesday morning for details.