featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

Tuesday, January 20, 2015

#COOKING WITH CLORIS--ALMOND FLOUR BREAD #RECIPE WITH GUEST AUTHOR RED L. JAMESON

Almond Flour Bread
A military historian by day, sometimes Red L. Jameson feels a bit clandestine when she writes romance at night. No one knows that while she researches heroes of the past and present, she uses everything for her characters in her books. Her secret's been safe . . . until now. Learn more about Red and her books at her website and blog.


I love researching everything about my books. In my latest release, Cowboy of Mine, my heroine, Meredith Peabody, has been dumped from modern times into the Montana Territory of 1887. There, after a few months, she begins to have a blast baking bread.

Challah
I already liked baking bread, since I have a bread machine. So I went nuts baking various breads while writing Cowboy of Mine. My absolute favorite was making challah, which I would let my bread machine turn into batter, then make the pretty braid and bake it. Yum! And so lovely, too.

However, as the months passed while writing Cowboy of Mine, and as my family and I kept eating bread after bread, I worried we’d carb overload. So the recipe I’m sharing today is my go-to bread when I’m craving all the challah in the world, but I’m worrying my jeans are a little more snug than usual. This is a paleo recipe, so it’s grain-free, low carb, and full of protein.

Almond Flour Bread

2-1/2 cups almond flour
1/2 teaspoon salt (preferably sea salt or perhaps Himalayan pink salt)
1/2 teaspoon baking soda
3 eggs
1 tablespoon agave nectar or honey
1/2 teaspoon apple cider vinegar

Place wet ingredients together in food processor. Pulse until well mixed. Add dry ingredients until well mixed. The batter is very thick. Spoon into a well-greased small bread pan. Bake at 300° F for 45 – 55 minutes.

(Warning: Although I do like this bread, it is not exactly bread. More bread-like than anything else. However, it is good!)

Cowboy of Mine
Book Three of the Glimpse Time Travel Series

The matchmaking, time-traveling muses have a huge problem. An angry Norse god has just captured one of their mortals, refusing to tell them where he took Jacob Cameron, let alone when.

As a seventeenth-century Highlander, being shuttled through time by a man calling himself Odin, might have been enough to crack Jake Cameron’s sanity. He’s kept his mind only through grit, gumption, and the single goal to somehow return to 1653 and his brothers. Landing in the freezing wilds of Montana in 1887, becoming the sheriff for a small mining community, Jake now needs to make a plan to travel back in time. However, when a wee fae-like woman walks into his life all his best-laid intentions becomes hazy.

As a thief and liar, Meredith Peabody knows she has no chance with the new sheriff in town. Although, he melts her frozen heart with his protection and smoldering looks. Even if she did have a chance with him, how could she ever relate she’s not from this time? She might never get the chance because as soon as she realizes her winter’s wish—for Jake to stay close—the criminal he’s hunting turns the tables on him. But there’s no way in h-e-double hockey sticks Meredith will let that happen.

The muses have their work cut out for this glimpse—chasing after a god, trying to find clues where and when their humans could be, and fitting in time for dress shopping has been murder. Gods, hopefully not literally!

10 comments:

JoAnne Myers said...

Hello Red, a very interesting article. I also love various types of bread. Your book about fairies and time travel sounds like a wonderful read. All the best with it.

Red L. Jameson said...

Thank you so much, JoAnne! I love bread a little too much. Hee-hee! So it's nice to have something that curbs that desire.

Barbara Bettis said...

Hi Red. Love the sound of your latest. I can't wait to read it! Wishing you many sales. And bread baking--my mother made the best bread from scratch! (well, she did use packaged yeast :). I never was able to match it. But I'm definitely going to try your recipe.

Red L. Jameson said...

Oh, thanks, Barb! I love baking bread from scratch too! Although my bread machine makes it so much easier, but sometimes it's wonderful to kneed the dough--very meditative. Oh, and what I like about the almond-flour bread is no needing required! Yay!

Red L. Jameson said...

Oh, Anastasia, thank you so much for having me here today! I'm truly honored!

vicki batman said...

Another book?!!! Congratulations, my friend. I'm tempted to try the bread, but that would actually mean turning on the oven. Yikes!

Rosie Gorham said...

Great article. Your book sounds like an interesting read. Love the cover.

Melissa Keir said...

What a beautiful cover and I love the premise! All the best!

Angela Adams said...

That almond flour bread looks awesome! Thanks for the recipe!!

Lana Williams said...

The recipe sounds fabulous! I adore your books - can't wait for the next one!! Tweeted too!