‘Epic’ Gluten + Dairy Free Cookbook
The story of the project
Hi, I’m Angie!
I run Love Life & Gluten Free, a gluten free, dairy free catering and education business focused on nourishing, delighting and inspiring individuals through beautifully created, delicious and mindfully prepared food.
After 6 years of being asked to write a real life cookbook, it’s here!
In October this year, (after releasing two ebooks in the last two years) I will be releasing a beautifully photographed, stunningly designed cookbook filled with easy to follow, body loving, recipes to delight and nourish you and your loved ones.
As a wholefood chef specialising in gluten and dairy free catering it really is privilege to be sharing this project with so many. I would be so grateful if you would support by pre purchasing your cookbook and then sharing this campaign with your loved ones or anyone who you know would benefit from learning delicious, body loving and inspiring gluten and dairy free recipes
Thanking you from the bottom of my heart.
How the funds will be used
The breakdown below doesn’t even come close to how much it will cost to actually have this book completed so please know that I am personally funding the rest which includes recipe creation, food costs, countless hours of writing and more.
Any money raised above the $15 000 will go towards marketing and publicising this book so that it really does get to the people who need it.
Design – $2500
Photography – $3000
Recipe testing – $3000 – this step is crucial to ensure you (the cook) can replicate every recipe with ease.
Printing – $5000
Pozible fee’s and credit card transactions – approx $1500
Some of my other work
My track record is in the hundreds of yoga retreat, weddings, corporate events, charity events and parties I have catered over the past 6 years.
I’ve catered and taught workshops for the likes of NRMA, Mac Cosmetics, In Yoga, Women’s Fitness Magazine, Lulu Lemon Athletica, Sydney Cooking School and many more.
If you have been to any one of my many events and cooking workshops I have run over the past 6 years, you can attest to the passion and love that comes through in the recipes.