Win a Copy of Lara Ferroni's Real Snacks
If you're like many Portlanders, you're probably trying to cut back on processed foods, taking a peek at the gluten free menus at restaurants around town, and aiming to rid yourself of your unhealthy habits. If you're like me, you still find yourself reaching for the doughnuts at the end of the day.
Portland-based author Lara Ferroni's new cookbook Real Snacks: Make Your Favorite Childhood Treats Without All the Junk (Out October 30th from Sasquatch Books; $19.95; 192 pages) is offering the middle ground: don't give up your favorite goodies, just make them with real ingredients in your own kitchen.
Ferroni, who proved her DIY culinary chops with her first book Doughnuts: Simple and Delicious Recipes to Make at Home, offers more than 70 real-food spins on all those delicious sweet and salty things we probably shouldn't be eating: think Doritios, Oreos, Pop Tarts, Fudgsicles, Goldfish crackers, and, yes, even Twinkies.
The book aims to offer all of the nostalgia without the additives, diving into the plethora of real ingredients. Showcasing whole grains like barley flour and ground millet, natural sugars including agave and brown rice syrup, and alternative fats like coconut or flaxseed oil, Ferroni aims to offer minimally processed, full-flavor foods. Whether it's animal crackers made with spelt flour and honey or tater tots that don't come from the freezer, you're sure to find something that reminds you of those blissful years before you'd even heard the words high fructose corn syrup.
Real Snacks is packed with full-page photos of nearly every childhood favorite, and If you're looking for even more special diet modifications, each and every recipe includes instructions for vegan and gluten free options.
The book's not available until October 30th, but we've got a copy to giveaway for free to one of our readers this week! Entering to win is easy:Click here to enter to win a copy of Lara Ferroni's Real Snacks (a $19.95 value). Contest is now closed.
The contest will be open until noon on Tuesday, October 30rd.