Cannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood by Aran Goyoaga

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Notes about Recipes in this book

  • Flaky caramelized onion and fennel biscuits

    • Melyinoz on June 20, 2020

      I enjoyed the finished product, but my biscuits didn’t look like the photos in the book. I failed to get as much of a rise as the biscuits pictured in the book, and once again when using a baking recipe from this book my dough was dry. I think it could have something to do with the flours I am using. I should have added more liquid, but I didn’t, so that may account for the flatter biscuits. I also cooked them for the 18 minutes specified without checking them earlier which resulted in a, ahem, burnished colour. Photo attached.

  • Cinnamon buns

    • Melyinoz on October 18, 2020

      I wanted to do something soothing to help counteract the long months of isolation. Here in Melbourne we have been in lockdown for more than four months, but, joyfully, our COVID numbers have come right down and we have a roadmap out. This recipe was a delight to make, and my apartment smelled amazing. I will make them again when I can see my family. Safe travels, everyone.

  • Buckwheat sweet yeast bread with dried apricots and walnuts

    • Melyinoz on July 11, 2020

      This bread turned out really well and was delicious with cream cheese on it. Unfortunately, I had an allergic reaction either to the buckwheat flour or a cross contaminant in the buckwheat. What a bummer, I really enjoyed the one slice I got to eat. And one more thing that might be on my allergy list.

  • Black olive, caraway, and honey yeast bread

    • Melyinoz on May 28, 2020

      This didn’t work for me. I am not sure what happened. I followed the directions precisely and the loaf looked beautiful. It was agony to wait until the bread cooled completely, but I did. I left it for five and a half hours. Unfortunately, when I cut into it the bread was hollow at the top of the loaf as if a giant bubble had formed and then deflated. The insides had sunk to the bottom of the loaf and were gummy. I know there must be a fix, but I am frustrated by my lack of knowledge to solve the problem.

  • Pie dough 3-2-1

    • Melyinoz on May 28, 2020

      This worked really well. For some reason I needed double (!!!) the amount of ice cold water for the pastry to come together. I was fretting that the pastry wouldn’t work because of this, but it turned out well. I know that different flours absorb different amounts of liquid, so maybe my batches of flour were particularly thirsty! Or maybe they are processed differently here in Australia and this might impact how much liquid is absorbed.

  • Caramelized apple galette

    • Melyinoz on May 28, 2020

      This was really delicious. I made it with the pie pastry recipe, rather than the puff pastry recipe. Note: there appears to be a misprint that calls for 1 tablespoon of cinnamon. I believe this should be 1 teaspoon. 1 tablespoon would be awfully strong. I served this with marscapone, and I was very happy indeed!

  • One-bowl apricot and olive oil cake

    • Melyinoz on April 11, 2020

      Oh yum, this cake is so good. I have been meaning to leave a review. I have just made this cake for the 4th or 5th time. The first time I made it I took it to work for a work celebration and no one could believe it was gluten free. My sister adores this cake and keeps asking for it. I have made it with apricots, nectarines and peaches. The apricot is my favourite, but apricot season is over here in Oz. I have a peach version sitting on my kitchen counter now, yet to be tasted. Maybe it will be my new favourite...

  • Braised chicken with apples and cider

    • Indio32 on September 14, 2020

      Nothing spectacular but was enjoyed by all. Added more cider than called for so as to get a good amount of gravy. Separated it from everything else and gave it a hard boil to thicken then whisked in some butter. Served with steamed haricot vert and plain boiled rice.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    This collection of recipes is not only naturally gluten-free but wholesome and seasonal.

    Full review
  • Food52

    The recipes, all of which are seasonal, produce-forward, and naturally gluten-free, are precisely the kind of meals Aran Goyoaga eats at home with her family.

    Full review
  • ISBN 10 1632172003
  • ISBN 13 9781632172006
  • Published Sep 24 2019
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Sasquatch Books

Publishers Text

As a cook, food stylist, and photographer, Aran Goyoaga has earned fans around the globe who flock to her Instagram feed not only for delicious photos of food, but also for glimpses into her life. In this new book, Aran invites us into her kitchen to share her naturally gluten-free recipes, style, and ideas for nourishing herself, her family, and her friends.

Aran's cooking mirrors her lifelong path to self-care which is all about simplicity and renewal. She believes in sharing daily meals with her family and inviting friends to gather without fuss. In uncertain times, she also finds joy and comfort in her kitchen where she prepares family-friendly modern foods that are free from the pressure of perfection and unnecessary steps and ingredients.

Recipes take us through the day where you might start off with spicy carrot, grapefruit, and sunflower juice or soft-cooked eggs with greens and dukkah. For lunch, there is tomato, corn, and bread salad or peas and ham with buttermilk dressing. There are everyday dinners like spaghetti and meatballs or braised chicken with apples and cider, or something light like crispy chickpeas with rice, sweet potato, avocados, and greens. You'll also find a baking chapter with recipes for the kind of tender and delicious gluten-free baked goods Aran is known for, like sourdough bread, caramelized onion and fennel biscuits, and apple tarte tatin (and flour substitutions for those who aren't gluten-free). There is also a special chapter with complete menus for larger gatherings and another with suggestions and ideas for making your home a welcoming space with flowers, linens, tableware, lighting, and music. Everything comes together with ease in the kitchen and around the table in this gorgeous cookbook that also includes over 100 photos shot and styled by Aran.

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