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E-Release: Gluten Free Almond Flour Cookbook

Posted By Elana Amsterdam On October 23, 2012 @ 1:22 pm In books,cooked veggies,desserts,green vegetables,pies and pastries,recipes | 19 Comments

Herb Tart Crust

  • Preheat the oven to 350°
  • In a large bowl, combine the almond flour, salt, and rosemary or scallions. In a medium bowl, whisk together the grapeseed oil and water. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Press the dough into a 9-inch tart pan.
  • Bake for 15 to 20 minutes, until golden brown. Remove from the oven and let cool completely before filling.

Kale Tart with Cranberries

  • 3 cups coarsely chopped kale
  • 1 tablespoon thinly sliced shallots
  • ½ teaspoon celtic sea salt
  • 3 large eggs, whisked
  • ¼ cup dried cranberries
  • ¼ cup pine nuts
  • 1 Herb Tart Crust (see above)
  • Preheat the oven to 350°
  • In a large pot with a steamer basket, with the kale over medium heat for 2 to 3 minutes, until bright green.
  • Place the kale, shallots, and salt in a food processor and pulse until well-blended. Transfer the kale mixture to a bowl and stir in the eggs, cranberries, and pine nuts. Pour the mixture into the crust.
  • Bake for 15 to 20 minutes, until browned around the edges and cooked through. let the tart cool in the pan for 30 minutes, then serve.

Kale Tart with Cranberries is perfect for Thanksgiving, or any autumnal special occasion.

I hope you enjoy this book as much as we have. It is a labor of love. As I often say, writing a book is like birthing a baby –so enjoy this first paperback (and now electronic) child of mine!

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