Gluten-free, mostly dairy-free, and wholly vegetarian — but don’t think for a moment that any recipe in My Darling Lemon Thyme – Recipes from my real food kitchen by Emma Galloway is anything less than mouthwatering.
I’ve known Emma online for a while, but last year I had to pleasure to meet her in person and have a lovely chat over lunch. A soft-spoken, New Zealand ex-pat, she is amazingly passionate about food and it comes through in every word, recipe and photo on her blog and in her book.
What is fascinating to me is not only her seriously unprocessed real-food upbringing or her training as a professional chef, but her solid dedication to publishing a cookbook. Emma’s success story is underpinned by a conscious decision to develop a book proposal and send it around until someone bit — and thank goodness they did!
The recipes in Emma’s first book are filled with warmth and family and love. They are driven by her time spent in commercial kitchens and living with food sensitivities — and a serious dedication to dessert and bread.
It’s been a while since I’ve turned corners on pages of a cookbook but I must admit I’ve creased a fair few in My Darling Lemon Thyme. The book begins with a comprehensive pantry section including gluten-free flours, natural sweeteners, good fats and a number of other staple ingredients before diving headfirst into morning breakfast rituals aptly labeled Rise & Shine.
Emma then continues with Small Plates | Sweet Tooth | Big Plates | Drinks & Frozen Goodness | Sweetness and a slightly ambiguous Etc. which hides — amongst other things — pastry crusts, flatbreads and a simply stunning looking gluten-free sourdough.
MDLT is a book you’ll want to curl up with. A story of food written by a busy mum with years of training in professional kitchens, it is best read while sipping a cup of tea and nibbling a Carrot, Apple and Ginger Muffin.
You’ll chuckle at Emma’s retelling of being the girl at school that showed up with hippy food and laugh as you realise there are two chapters of sweet treats cheekily tucked between savoury, easy to prepare meals.
You’ll be flipping pages and turning-down corners and then all of a sudden you’ll stop in your tracks as you stumble on her Gluten-Free (nut-free, no-gum) Pizza Crust innocently hanging out in the middle of the Big Plates section. The pizza crust is the first thing I made (then made it a second and a third time), and that recipe alone is worth buying this book.
Lucky for you I have a copy to give away.
[UPDATED: This giveaway has now ended and RJ has selected the winner based on the comment he liked best – Congratulations to Rachel! Thank you to everyone who entered, I loved reading all the food memories. xx ~ JJ]
Giveaway open until 11.59pm Friday 1 August (Sydney time) to persons with Australian mailing addresses only. Winner will be selected based on the best comment about something your family cooked growing up that has stuck with you as an adult. Winner will be notified via the email address linked to their entry.
Now go have a muffin.
Gluten-Free Carrot, Apple & Ginger Muffins (aka Carrot Cake)
Carrot cake is easily one of my favourite cakes. Emma’s version, with healthy fats, very little sweetener and plenty of spice, is a fabulous treat any time of day. I never need an excuse to eat cake for breakfast but if I did, these muffins would be the answer || Barely adapted from My Darling Lemon Thyme – the book.
- ¾ c brown rice flour
- ½ c ground almonds
- ½ c potato starch
- 2 tsp baking powder
- ¼ tsp baking soda
- 1 tsp each cinnamon and ground ginger
- ½ c olive or macadamia oil
- ¼ c honey (or rice syrup or maple syrup)
- 1 tsp vanilla paste
- 2 large eggs
- 2 tsp finely grated ginger
- ½ c finely chopped dried figs or dates
- 1 apple – skin on, coarsely grated
- 1 large carrot, grated
- Sliced almonds
Preheat oven to 180°C (350°F). Line 10 holes of a muffin tin with paper cups.
In a medium bowl, whisk dry ingredients to combine. In a large jug, use a fork to whisk oil, sweetener, vanilla, eggs and ginger until smooth. Stir dried fruit, grated apple and carrot into the oil mixture.
Add wet ingredients to dry and stir until just combined. Divide evenly into the lined muffin cups and sprinkle tops with sliced almonds.
Bake 20 – 22 mins until a toothpick inserted into the centre of a muffin comes out clean. Cool in pan 5 mins then turn out onto rack to cool completely.
- I use a quarter cup ice cream scoop to divide pretty much any kind of batter into muffin/cupcake tins.
vegetarian // gluten-free // dairy-free // nuts // soy-free
Thank you to Emma Galloway and Harper Collins Australia for the preview and giveaway copies. This post is not sponsored, I simply love the book, want to support a fellow blogger and thought that a lucky reader may like a copy too.