Hey guys! Back today with an amazing cookbook that I've recently had the pleasure of reviewing. If you haven't heard of Laura and her gorgeous, super popular blog The First Mess, you're missing out. Her culinary training-backed recipes and photography are next level, and I wish I could both learn to use light the way she does and have half the food styling talent. She's a mega babe and total girl boss and I am constantly enjoying her updates both on her beautifully designed blog and ever growing instagram! Follow Laura if you aren't already for a stream of gorgeous, beautifully-lit photos that feel real and make you feel like you're in the kitchen right alongside her. 

I was gifted this book when it came out over a month ago but didn't have a chance to really explore it last week. Wedding planning, ya know? Although I did finally pick out my flowers for the big day, so that feels like a win. As soon as I cracked this book open I got lost in the gorgeous, glossy photos and well designed text. The book is clean, minimalist, and full of recipes that will make you want to hit your nearest farmers market lickety split. I went straight to the Mega Clump Granola (pictured below) after seeing it on several IG feeds this month - and I was so not disappointed. Even my sugar-free version (made with alternative sweeteners from Lakanto) turned out super clumpy and perfect for smoothie bowls, snacking, and even in place of cereal. I have about 15 other recipes from the book flagged, including Laura's Cozy Lentil Soup, Crispy Avocado Tacos and Earl Grey Tiramisu. They all look incredible! Congrats to Laura on creating such a must-have-cookbook. You (and your recipes) rock girl! Lucky for us, we get to share one of her recipes - for Vanilla Corn Cake with Roasted Strawberries - with you all! Scroll down for the recipe and to enter to WIN your very own copy of The First Mess Cookbook!

Before we get to the recipe, a note about the giveaway: the randomly chosen giveaway winner will be notified via email, so please make sure the email you enter below is valid and checked regularly. US + Canadian entrants only. Please scroll all the way to the bottom of the page to enter the giveaway. Good luck! 

Now, a few words from the cookbook author, Laura, about this recipe: 
I had a corn-based cookie from a wildly popular bakery in New York one weekend, and on the way to the airport to fly home, I had to stop at that bakery and buy up a bunch of those golden cookies to take with me. That trip started my love affair with corn-based desserts. It made so much sense because I had always preferred cornbread with a noticeable sweet edge. I love the slightly crumbly texture that cornmeal brings to this cake. It tastes perfect with the jammy, roasted strawberries, but I imagine you could do this with plenty of other summer fruits.

Vanilla Corn Cake with Roasted Strawberries 
Makes one 9-inch (23 cm) cake 

¾ cup (175 mL) full-fat coconut milk
1 teaspoon (5 mL) fresh lemon juice
1 cup (250 mL) cornmeal (not coarse)
1 cup (250 mL) whole spelt flour
1 teaspoon (5 mL) lemon zest
1 tablespoon (15 mL) aluminum-free baking powder
¼ teaspoon (1 mL) baking soda
1 teaspoon (5 mL) fine sea salt
½ teaspoon (2 mL) ground turmeric (optional)
½ cup + 2 tablespoons (125 mL + 30 mL) pure maple syrup
½ cup (125 mL) sunflower oil, plus extra to grease pan
1 teaspoon (5 mL) vanilla bean paste OR pure vanilla extract roughly
1 quart (4 cups/1 L) whole strawberries (smaller berries are preferable)
Whipped Coconut Cream (page 271), for serving (optional)

1. Preheat the oven to 350°F (180°C). Lightly grease a 9-inch (23 cm) round cake pan with sunflower oil. Cut a circle of parchment paper to fit in the bottom of the pan and press it in. Lightly grease the parchment, and set aside.

2. In a medium bowl, whisk together the coconut milk and lemon juice. Let this mixture sit for 5 minutes so that the milk can curdle slightly.

3. In a large bowl, whisk together the cornmeal, spelt flour, lemon zest, baking powder, baking soda, sea salt, and turmeric, if using.

4. Make a well in the center of the cornmeal mixture. Add the maple syrup, sunflower oil, vanilla, and coconut milk mixture. With a spatula, gently mix until you have a smooth and unified batter. Avoid overmixing.

5. Scrape the batter into the prepared cake pan and slide the pan into the oven. Bake the cake for 25 to 28 minutes or until the top is golden and a toothpick inserted into the center comes out clean. Let the cake cool completely. Raise the oven temperature to 400°F (200°C). 

6. Cut the strawberries into halves or quarters (depending on size), and place them on a parchment-lined baking sheet. Slide the baking sheet into the oven and roast the strawberries until they become juicy and jammy, about 20 minutes. 7. Serve slices of the corn cake with a few roasted strawberries and some Whipped Coconut Cream (page 271) if you like.

Reprinted from The First Mess Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Laura Wright 
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