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stuff. I use them in my Apricot & Olive Oil

Granola Clusters (page 150), and although you could absolutely substitute another dried fruit, I recommend trying these at least once. Note, when shopping, these might be called Turkish apricots instead of unsulphured; look for that tell-tale golden brown color.

Other uses: Use as a snack by the handful!

One of my favorite nighttime treats is a few

unsulphured apricots dipped in almond butter.

An easy appetizer idea is crackers or crostini

spread with goat cheese, sprinkled with sea

salt, and topped with an apricot.

Where to find: Bulk bins at health-food stores,

Whole Foods, Trader Joe’s, Amazon, nuts.com. I like Terrasoul brand.

Medjool dates: Nature’s candy! Medjool dates

are the answer to refined sugar–free prayers

around the world. These sweet, exotic delights

can now be found in almost every grocery

store, and they are so delicious. Although there

are several kinds of dates, I think the medjool

dates have the loveliest flavor. Their sticky

nature makes them a wonderful binder for no-

bake treats, or they can be soaked and pureed

and used as a caramel sauce. In addition to

their date-lightful taste (you see what I did

there?), dates are high in fiber, antioxidants,

potassium for electrolyte balance, vitamins

A and K for healthy skin, nails, and hair, and

trace minerals. You will see medjool dates

sprinkled throughout this book.

Other uses: Similar to unsulphured apricots,

I enjoy dates with a smear of almond or

peanut butter and a sprinkle of cinnamon

as a night-time snack. They also make for

fantastic pre- or post-workout fuel. I use them

almost daily to sweeten smoothies. Stuff them

with goat cheese or marcona almonds, wrap

each with a slice of bacon, and bake at 350° F

for 15 minutes or until bacon is crispy.

Where to find: Most grocery stores, health-

food stores, Whole Foods, The Fresh Market,

Amazon, Vitacost, Thrive Market

Coconut flour: Coconut flour is the first of

two flours I’m going to politely ask you to

invest in. There are only three flours used

in this book—oat flour, which is cheap and

easy, coconut flour, and almond flour. The

latter two are not cheap, and they’re not as

easy to find, but they’re worth it. One of the

primary struggles I witness, with women in

particular, is an uncontrollable sweet tooth:

the once-you-start-you-can’t-stop issue. This

is exacerbated when one is eating foods made

from highly refined flours, including many

gluten-free flours out there like tapioca or

potato. Coconut flour is made from the pulp

of the coconut as a by-product of the coconut

milk–making process. Coconut flour has a

high fiber content and is low-carbohydrate,

especially compared to grain-based flours.

As a result, goodies made from coconut flour

are very satisfying and filling, and I find they

don’t trigger the “more more more” desire that

traditional treats do. Coconut flour cannot be

substituted 1:1 for wheat flour, and it requires

a lot of liquid, as it is highly absorbent. It

also requires a lot of binder for the recipe to

stick together, and eggs are really the best

and only option. Instead of trying to convert

a traditional recipe to a coconut flour recipe,

I suggest starting from scratch with a recipe

made specifically for coconut flour. After

much experimenting with grain-free baking,

I found that using almond flour and coconut

flour produces a fabulous, tender, moist result

that is even better than the baked goods I grew

up with. I highly recommend investing in both

of these flours if you are someone with a sweet

Nutritional

yeast is a dried

fungus packed

with umami

and a tasty

cheeselike

flavor. Try it

on popcorn!