The Holy Crap Cookbook: 60 Wonderfully Healthy, Marvellously Delicious and Fantastically Easy Gluten-Free Recipes

Corin Mullins and Claudia Howard. Douglas & McIntyre (PGW, U.S. dist.; UTP, Canadian dist.), $22.95 trade paper (144p) ISBN 978-1-77162-139-7
All the recipes in this unusually titled cookbook by Mullins and Howard, who are respectively CEO and vice-president of marketing of the HapiFoods Group of Gibsons, B.C., feature their company’s gluten-free cereals: Holy Crap, Skinny B, and Holy Crap plus Gluten Free Oats, which are made from chia, buckwheat, and hulled hemp seeds. The introduction conversationally tells the company’s story: its local farmer’s market start, its growth in Canada (thanks, in part, to Mullins’ appearance on the CBC show Dragon’s Den), and its current distribution in more than 40 countries. Much of the book unsurprisingly focuses on breakfast recipes—including pancakes, smoothies, and yogurt parfaits—but readers will also find the cereals as ingredients in salads, starters (quinoa zucchini clusters), savory dishes (crab cakes, Skinny B–encrusted salmon), and desserts (hazelnut chocolate truffles). Handsomely illustrated with color photographs, the book includes helpful nutritional facts about each recipe. Symbols identify recipes containing milk and those suitable for vegans. Instructions are easy to follow; recipes rarely involve much cooking time and can be prepared very quickly, often in under 10 minutes. And for those who don’t have pantries full of HapiFoods cereals, substitutions are quite possible. (Apr.)
Reviewed on: 05/15/2017
Release date: 04/01/2017
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