http://www.elanaspantry.com/forums/ Forums for the elanaspantry.com website en Wed, 17 Mar 2010 00:49:50 +0000 http://www.elanaspantry.com/forums/topic/burnt-chocolate-cake#post-1299 Tue, 16 Mar 2010 11:13:18 +0000 eeastman 1299@http://www.elanaspantry.com/forums/ <p>It was still delicious, don't get me wrong! My hubby even said he liked the burnt part. Ha ha. Thanks for the advice. I'll try it again at 325 and let you know how it goes. </p> http://www.elanaspantry.com/forums/topic/coconut-cinnamon-almond-drop-cookies#post-1298 Tue, 16 Mar 2010 09:25:02 +0000 bakingfool 1298@http://www.elanaspantry.com/forums/ <p>Hi Lisa, </p> <p>Glad to hear your family is still enjoying the cookie recipe. I like to hear that people are adapting and making recipes their own.</p> <p>You are so sweet to ask about me. I check in now and then. Alas, I've given up baking for now. I needed to cut it out to work on regaining my health and am not currently eating sugars of any kind. </p> <p>Take care and I'll be "reading" you around. </p> http://www.elanaspantry.com/forums/topic/burnt-chocolate-cake#post-1297 Mon, 15 Mar 2010 23:14:44 +0000 mymanzwife 1297@http://www.elanaspantry.com/forums/ <p>Yep, I've made the chocolate cake and did so by lowering the temp 25 degrees and had no burning problems. I automatically lower the temp on all of these recipes as I find they brown easier on the outside before the middle gets done properly.</p> <p>Not sure about whether the reduced agave may have been more of an issue with yours burning, though. Guess you'll know if you go to make it again using the same amount AND lowering the temp. The chocolate cake is one of my faves, so I hope it works out for you next time! </p> http://www.elanaspantry.com/forums/topic/burnt-chocolate-cake#post-1295 Mon, 15 Mar 2010 19:23:22 +0000 eeastman 1295@http://www.elanaspantry.com/forums/ <p>I'll try it. Thanks! </p> http://www.elanaspantry.com/forums/topic/burnt-chocolate-cake#post-1293 Mon, 15 Mar 2010 18:40:19 +0000 cookie 1293@http://www.elanaspantry.com/forums/ <p>i have not used the cookbook yet, but baking from the blog, i have made the coconut flour chocolate cake a few times, and find it quite likely to burn the same way you describe. to remedy this, i have adjusted the baking temp at 25 degrees less than the recommended temp.<br /> hope this helps? </p> http://www.elanaspantry.com/forums/topic/substitue-almond-flour-for-regular-flour-in-recipes#post-1292 Mon, 15 Mar 2010 16:15:22 +0000 eeastman 1292@http://www.elanaspantry.com/forums/ <p>Similarly, I was wondering if you could make Elana's recipes with regular flour? I don't need to eat gluten-free for allergy reasons. I just prefer the high protein, no sugar options, but it would be nice to know if I could use regular flour in a pinch. I wonder if you just reverse the 5/8 -&gt; 1 cup ratio? </p> http://www.elanaspantry.com/forums/topic/burnt-chocolate-cake#post-1291 Mon, 15 Mar 2010 15:46:20 +0000 eeastman 1291@http://www.elanaspantry.com/forums/ <p>Hi everyone! I made my first chocolate cake out of the book yesterday and found that the bottom and sides burned before the middle was done cooking. I followed the directions to a T, except I only used 3/4 cup of agave instead of 1 cup. Could this reduced moisture have led to the burning or do you think it's an issue with my oven? Thanks! </p> http://www.elanaspantry.com/forums/topic/salt-not-sticking-to-the-roasted-almonds#post-1283 Fri, 12 Mar 2010 17:12:45 +0000 Freedom 1283@http://www.elanaspantry.com/forums/ <p>I made the recipe for roasted almonds which were delicious, but I can not get the salt to stick! I even tried a light spray of olive oil and all it did was make the salt stick to the container. Any ideas where I went wrong? I followed the recipe exactly. I have more almonds to make this again, and even got jars to store them in, but I really dont want to make them again until I know I can get the salt to stick. </p> http://www.elanaspantry.com/forums/topic/carrot-souffle-recipe#post-1270 Thu, 11 Mar 2010 11:52:20 +0000 lisastafford 1270@http://www.elanaspantry.com/forums/ <p>Sorry, I left out two ingredients above. 1/2 stick unsalted butter, and 1/2 tsp baking soda. </p> http://www.elanaspantry.com/forums/topic/coconut-cinnamon-almond-drop-cookies#post-1269 Thu, 11 Mar 2010 11:39:57 +0000 lisastafford 1269@http://www.elanaspantry.com/forums/ <p>I continue to make these cookies regularly. My husband likes these better with Bob's Red Mill flour because they are thinner and more crispy. BRM is pretty expensive, so I got some almond meal at Trader Joe's the other day that I'm going to try. I have added some chopped almonds, but he likes them better without the added nuts. </p> <p>I miss talking to you, bakingfool. You are so nice, positive, and encouraging. Are you on facebook? Do you go to Elana's page? </p> http://www.elanaspantry.com/forums/topic/almond-flour-cupcakes#post-1268 Thu, 11 Mar 2010 11:34:50 +0000 lisastafford 1268@http://www.elanaspantry.com/forums/ <p>How long has your daughter been on the SCD? Do you soak the beans and cook them yourself? Does your daughter tolerate the chocolate icing ok? My daughter is celiac and on the SCD also. My husband and I are doing the diet too, and it's been 7 1/2 weeks. </p> http://www.elanaspantry.com/forums/topic/carrot-souffle-recipe#post-1267 Thu, 11 Mar 2010 11:31:59 +0000 lisastafford 1267@http://www.elanaspantry.com/forums/ <p>Carrot Souffle 1 pound organic carrots, cut into 1" lengths, cooked 10 min in pressure cooker or 20 min in a steamer,½ cup Honey, 1/4 tsp nutmeg, ¼ tsp cinnamon, 1 tsp grated orange rind/zest OR 1 tsp Vanilla, 2 eggs, 2 Tablespoons Almond Flour. Blend well in the Vita Mix. Place in buttered 8" square glass baking pan. Bake at 350 for 45 minutes or til done in the middle. Serve hot as side dish or cold as dessert.</p> <p>I made this dish Tuesday night and had some with our meat and salad. I warmed some up in the toaster over for lunch on Wednesday. Before I put it away, I tried it cold. Oh my goodness! I like it cold much better. It reminds me of the sweet potato pie I used to eat when I lived in Georgia, and of the Pumpkin Pie my mother made when I was growing up. Feel free to use other sweeteners in place of the Honey. We have to stay SCD Compliant, so we use Honey.</p> <p>I might try using it as a filling with Elana's crunchy pie crust recipe. Mmm Carrot cream pie </p> http://www.elanaspantry.com/forums/topic/tortillas#post-1241 Mon, 08 Mar 2010 03:50:26 +0000 vaughntylera 1241@http://www.elanaspantry.com/forums/ <p>Paleo Cookbook By Nikki Young is a great gluten free cookbook! It has all the stuff you could ever want to know about cooking the healthful food thats taste great. I've used it and still do and hope you enjoy it! The link below will take you to a website to buy it at a very low cost compared to other sites. :P</p> <p><a href="http://f388a40jsac2fyflibki2u4u6z.hop.clickbank.net/" rel="nofollow">Click Here!</a> </p> http://www.elanaspantry.com/forums/topic/tortillas#post-1240 Sun, 07 Mar 2010 22:26:09 +0000 acorn6 1240@http://www.elanaspantry.com/forums/ <p>I found this almond flour recipe for a tortilla or wrap. Good luck.</p> <p><a href="http://www.pecanbread.com/new/recipes/tortilla.html" rel="nofollow">http://www.pecanbread.com/new/recipes/tortilla.html</a> </p> http://www.elanaspantry.com/forums/topic/bagelsi#post-1239 Sun, 07 Mar 2010 21:27:31 +0000 DonnaMuraAdmin 1239@http://www.elanaspantry.com/forums/ <p>I am fairly new to gluten free baking. I jsut ordered Elanas cookbook. I was just wondering if anyone has used the almond flour to make bagels. I would appreciate all the help I can get. Donna in TN <a href="mailto:djmura1@gmail.com">djmura1@gmail.com</a> </p> http://www.elanaspantry.com/forums/topic/almond-flour-cupcakes#post-1238 Sun, 07 Mar 2010 21:12:43 +0000 janamom 1238@http://www.elanaspantry.com/forums/ <p>I make Elana's Very Vanilla Cupcakes almost daily as a high protein nutritious breakfast on the go. My daughter is on the Specific Carb Diet so we never put Elana's cookbook in the cupboard,,, One really good tip is to substitute 1 cup of white beans (cooked) for one of the cups of flour. (Elana calls for 2.5 cups) I blend the beans, eggs, vanilla, oil, lemon juice until smooth and fold into the dry ingredients. The beans give the cupcakes and AMAZING cake-like texture. I increase the baking soda to encourage the beans to rise. Using Elana's chocolate frosting recipe makes these and unbelievable treat and so nourishing...Hope this helps! </p> http://www.elanaspantry.com/forums/topic/sandwich-bread-20-became-banana-bread-10-wow#post-1236 Sun, 07 Mar 2010 09:50:18 +0000 cookie 1236@http://www.elanaspantry.com/forums/ <p>anyone think this could be made in a regular loaf pan? i'd like to try a big loaf! </p> http://www.elanaspantry.com/forums/topic/muffin-support#post-1227 Fri, 05 Mar 2010 12:24:06 +0000 lisastafford 1227@http://www.elanaspantry.com/forums/ <p>With as much time and money as you are investing in this food, I hope that you will be able to buy a new oven soon. I could not cope with the issue nearly as well as you are. I would go insane!! </p> http://www.elanaspantry.com/forums/topic/breakfast-recipes#post-1225 Fri, 05 Mar 2010 12:19:38 +0000 lisastafford 1225@http://www.elanaspantry.com/forums/ <p>Hi. Our family eats Paleo. Have you bought Elana's book? Great recipes. Most fit with Paleo. I leave out the Arrowroot Powder, and use Honey instead of Agave.</p> <p>I also find a lot of recipes in the Specific carbohydrate Community. Try <a href="http://www.scdiet.com." rel="nofollow">www.scdiet.com.</a> The Midas Gold Waffle recipe is my favorite. I use oil or butter in place of the honey.</p> <p>Have you read The Paleo Diet? Have you tried meat and fruit for breakfast? We make pork chops breaded in almond flour quite often for breakfast, and they are divine. We had them today with Honeydew melon slices. </p> http://www.elanaspantry.com/forums/topic/almond-flour-cupcakes#post-1221 Fri, 05 Mar 2010 12:01:03 +0000 lisastafford 1221@http://www.elanaspantry.com/forums/ <p>Wow. I don't have these nut oils, just the Hazelnut Oil I bought to make nutella. I read in The Paleo Diet that Walnut Oil is really good for Omega 3's. </p> http://www.elanaspantry.com/forums/topic/baby-food-and-celery#post-1220 Fri, 05 Mar 2010 11:59:26 +0000 lisastafford 1220@http://www.elanaspantry.com/forums/ <p>You might make a waldorf salad with apples, walnuts, and raw celery. You can also juice celery with other veggies like spinach and carrots for a yummy liquid treat.</p> <p>You could also make a yummy dip. Take 1 cup of mayo. Add 1 tsp dried dillweed, 1/4 tsp garlic powder and 1/4 tsp onion powder. Blend well. </p> http://www.elanaspantry.com/forums/topic/almond-flour-cupcakes#post-1215 Wed, 03 Mar 2010 18:59:34 +0000 mymanzwife 1215@http://www.elanaspantry.com/forums/ <p>I agree about using nut oils. I love the La Tourangelle Roasted Almond Oil and occasionally use that in her recipes, and "amazing flavor" is right on! :) </p> http://www.elanaspantry.com/forums/topic/almond-flour-cupcakes#post-1214 Tue, 02 Mar 2010 23:38:29 +0000 wheeler604 1214@http://www.elanaspantry.com/forums/ <p>Just an FYI...I didn't have grapeseed oil at the time I purchased the book and I wanted to try these cupcakes asap...I used walnut oil in place of the grapeseed oil and it gave the cupcakes an amazing flavor!!! </p> http://www.elanaspantry.com/forums/topic/baby-food-and-celery#post-1212 Tue, 02 Mar 2010 20:57:42 +0000 TheBabyOswalds 1212@http://www.elanaspantry.com/forums/ <p>Hey Elana (and all of the Elana's Pantry world)!</p> <p>My sweetie and I are expecting our first little one in August, but I'm wanting to get a head start on thinking up different foods to make when "Nugget" (as he/she is so lovingly being called by everyone in our families) starts being able to eat baby food. We really want to make our own, and we have his mom to ask questions to, but I wanted to get your ideas on this, and see if you've ever done this / what ideas you have about it. Really I just wanted to pick your recipe booklet :).</p> <p>My other question to throw out there is about celery. Lately I've been craving celery like CRAZY, but I'm getting tired of plain celery (almond butter isn't settling well, so ants on a log are out), and the only idea I could think of was spreading Greek yogurt on it. SO I wanted to just ask what ideas you and others have for recipes using raw celery where it's the main ingredient. </p> <p>By the way, LOVE the site!! I keep telling people I swap recipes with to sign up for your emails, which are amazing (and make me drool); we're REALLY excited to try the roasted beets!!</p> <p>Thanks bunches!</p> <p>"The Baby Oswalds" </p> http://www.elanaspantry.com/forums/topic/almond-flour-cupcakes#post-1208 Mon, 01 Mar 2010 14:15:45 +0000 khart@triad.rr.com 1208@http://www.elanaspantry.com/forums/ <p>Thank you!! You have saved me;) </p> http://www.elanaspantry.com/forums/topic/almond-flour-cupcakes#post-1205 Mon, 01 Mar 2010 01:51:07 +0000 mymanzwife 1205@http://www.elanaspantry.com/forums/ <p>Elana has a "Very Vanilla Cupcakes" recipe in her new cookbook, but not sure if she would appreciate us posting recipes from it onto the forum. If she says okay, then I'd be willing to type it out for you. </p> <p>I did search online to see if anything else came up and I saw this one ("Gluten-Free Vanilla Cupcakes") that might work out for you, and it's her recipe. :)<br /> <a href="http://www.denverpost.com/search/ci_7686479" rel="nofollow">http://www.denverpost.com/search/ci_7686479</a> </p> http://www.elanaspantry.com/forums/topic/almond-flour-cupcakes#post-1204 Sun, 28 Feb 2010 20:48:59 +0000 joditimberjay 1204@http://www.elanaspantry.com/forums/ <p>I tried the cherry apricot cake and it was terrific- great texture and flavor. It's a "snack" cake but you could bake it in a cupcake pan- leave out the dried fruit if you want, and then add your favorite frosting.<br /> <a href="http://www.elanaspantry.com/magically-moist-cherry-apricot-cake/" rel="nofollow">http://www.elanaspantry.com/magically-moist-cherry-apricot-cake/</a> </p> http://www.elanaspantry.com/forums/topic/almond-flour-cupcakes#post-1202 Sun, 28 Feb 2010 15:45:25 +0000 khart@triad.rr.com 1202@http://www.elanaspantry.com/forums/ <p>I need a cupcake recipe, vanilla or chocolate, that uses almond flour. Love Elana's recipes, but just found out that my daughter is allergic to coconut and can't use the ones she has on her website. Love the flavor of almond flour, but can't find a recipe anywhere that uses it in cupcakes. Help! Her birthday is coming up... </p> http://www.elanaspantry.com/forums/topic/chocolate-cake-help#post-1197 Thu, 25 Feb 2010 21:28:52 +0000 mappetey 1197@http://www.elanaspantry.com/forums/ <p>I just tried to make this cake, and 20 minutes in, the cake majorly overflowed and starting burning on the bottom of my oven. I doubled the recipe to make it a double-layer cake, and I live in Boulder at 5500 feet. I wonder if doubling the baking soda was a mistake. </p> <p>Anyone living at high altitude have problems/ solutions to this? </p> <p>Thanks for any help! </p> http://www.elanaspantry.com/forums/topic/breakfast-recipes#post-1196 Thu, 25 Feb 2010 20:47:32 +0000 cookie 1196@http://www.elanaspantry.com/forums/ <p>here is a link to my coconut flour waffles. there are many other breakfast recipes here, such as scones, pancakes, frittata, etc. that fall under the primal category, though i don't follow the paleo diet as thoroughly.<br /> best of wishes!<br /> <a href="http://eatthecookie.wordpress.com/2009/12/13/finally-waffles/" rel="nofollow">http://eatthecookie.wordpress.com/2009/12/13/finally-waffles/</a> </p> http://www.elanaspantry.com/forums/topic/substitue-almond-flour-for-regular-flour-in-recipes#post-1195 Thu, 25 Feb 2010 17:27:58 +0000 mymanzwife 1195@http://www.elanaspantry.com/forums/ <p>Wow, thanks for that, carrolch! I saw this and immediately baked up a favorite cookie recipe of ours that called for regular flour. The 5/8 cup measurement worked out perfectly! It was kind of nice getting out the KitchenAid stand mixer again, too. :-) </p> http://www.elanaspantry.com/forums/topic/substitue-almond-flour-for-regular-flour-in-recipes#post-1194 Thu, 25 Feb 2010 15:43:20 +0000 carrolch 1194@http://www.elanaspantry.com/forums/ <p>I found on <a href="http://www.pastryscoop.com/conferencesAndEvents_chat8.html" rel="nofollow">http://www.pastryscoop.com/conferencesAndEvents_chat8.html</a> the suggestion of using 5/8 cup (1/2 cup + 2 tbsp) almond flour to 1 one cup of regular flour. I haven't tried this ratio so if you do, let us know how it works out. </p> http://www.elanaspantry.com/forums/topic/nut-mix-storage-time#post-1193 Thu, 25 Feb 2010 10:33:44 +0000 Kodama 1193@http://www.elanaspantry.com/forums/ <p>Hi all,</p> <p>I'm a recently diagnosed diabetic and have been making drastic changes to my diet. I'm using nut mixes as the majority of my snack food, and was looking at the smoked paprika almonds as a healthy snack to eat during the day. Does anyone know the shelf life of the almonds if stored in a container? </p> http://www.elanaspantry.com/forums/topic/gnocchi-options#post-1186 Tue, 23 Feb 2010 18:02:45 +0000 Kimberly1970 1186@http://www.elanaspantry.com/forums/ <p>Hi, I just got the book "Healing Foods cooking for Celiacs, Colitis, Crohn's and IBS" by Sandra Ramacher for my birthday. She has a Pumpkin Gnocchi Recipe that has pumpkin, eggs, parmesan cheese and almond flour as the ingredients. I haven't tried it but picture looks great. I would bet you could substitute sweet potatoes for the pumpkin. </p> http://www.elanaspantry.com/forums/topic/gnocchi-options#post-1185 Tue, 23 Feb 2010 17:56:11 +0000 cookie 1185@http://www.elanaspantry.com/forums/ <p>i was just pondering on this issue!<br /> i was thinking of using eggs, coconut flour, and sweet potato puree... (maybe in the same ratio i would a potato pancake, but a little extra egg...) rolling them up like gnocchi, and boiling. my thoughts are that if you get the water to a rolling boil, they shouldn't fall apart or get yucky. there has to be a way to use clean ingredients here!<br /> tell us of your success! </p> http://www.elanaspantry.com/forums/topic/gnocchi-options#post-1184 Tue, 23 Feb 2010 16:46:40 +0000 mtaylor 1184@http://www.elanaspantry.com/forums/ <p>I am looking for a gluten free recipe for sweet potato gnocchi. Online i can only fine one that uses Bob Mills gluten free flour + some hazelnut flour. I was hoping to find someting with only hazelnut, coconut or almond flours. Has anyone tried something before? </p> http://www.elanaspantry.com/forums/topic/breakfast-recipes#post-1181 Tue, 23 Feb 2010 10:48:58 +0000 MissChristine 1181@http://www.elanaspantry.com/forums/ <p>Hi. I am desperate for some new Paleo friendly breakfast recipes!!! Thanks! </p> http://www.elanaspantry.com/forums/topic/hawaiian-breadroll-alternative-using-almond-flour#post-1178 Sun, 21 Feb 2010 12:27:13 +0000 gkmt50 1178@http://www.elanaspantry.com/forums/ <p>We are making the transition to grain free. Basically what that means is that I will be trying out recipes while using up the remaining ingredients in our home. Anyway, my daughter LOVES Hawaiian Rolls (King's brand) which I guess is a potato roll? Has anyone been able to mimic this flavor/texture with almond flour? I am sure I will be able to make a suitable sandwich bread using Elana's cookbook, just looking for a "dinner roll" she will enjoy as much as the King's brand.</p> <p>Thanks in advance. </p> http://www.elanaspantry.com/forums/topic/muffin-support#post-1177 Sun, 21 Feb 2010 02:32:41 +0000 Rhiannon 1177@http://www.elanaspantry.com/forums/ <p>Thanks for that,<br /> Yes the numbers have been wiped off but I can still make out a faint mark where they used to be and for the highest temperature it goes up to 250 and even that seemed very hot. I can just make out the 150 mark and between that is a bit of guess work.<br /> I will take your advice and lower the baking which I did on a whim half way through the muffins I cooked today and lower the temperature even still.<br /> Yes I guess I will have to do a bit of monitoring/trial and error. It is a shame to have to waste things especially when the ingredients are so expensive.<br /> On a happier note I made my first batch of Almond milk today and was amazed by the taste and consistency. It's a lot better than bought almond milk in the carton, though works out to be about the same price to make your own here in New Zealand.<br /> Thanks again. </p> http://www.elanaspantry.com/forums/topic/muffin-support#post-1175 Sun, 21 Feb 2010 00:13:17 +0000 mymanzwife 1175@http://www.elanaspantry.com/forums/ <p>If your oven's temperature numbers have been wiped off, then how do you know that your oven doesn't go as high as the suggested baking temperature? Have you used an oven thermometer to verify the temps? </p> <p>I usually bake everything on the second rack from the bottom unless indicated otherwise (for instance, her bread recipes in the cookbook say "bottom rack"), and since I mostly use darker pans, I lower the temperature by 25 degrees. </p> <p>With my oven, I actually find that the 350 temp that is called for in these recipes is too high no matter what pan/cookie sheet I use. I've only been baking with almond flour for a short time, but I've noticed that things definitely brown up more than with regular gluten flours, and by lowering the temp 25 degrees, this seems to have helped the middle get more thoroughly cooked without excessive browning. I do a lot more checking since everything is fairly new to me. Seems like more often than not, even with my lowering the temp, I'm taking things out of the oven a bit sooner than what the recipe calls for. For all I know, maybe I should get an oven thermometer to see if mine is correct! </p> http://www.elanaspantry.com/forums/topic/muffin-support#post-1174 Sat, 20 Feb 2010 19:59:17 +0000 Rhiannon 1174@http://www.elanaspantry.com/forums/ <p>Hi all<br /> I'm new and have had a go at two of the muffin recipes and both times they have peaked and browned really quickly on the top before the middle is cooked. My oven is a gas stainless steel delonghi (sp?) and all the temp numbers have been wiped off as well as all the baking symbols, It came with the house we purchased and no manual was left to give me an idea of how it works! haha<br /> My questions are where in the oven are these muffins best suited to cook? top , bottom middle...bake or fan bake? also my oven doesn't go as high as the suggested baking temp but seems to cook really fast and burn most things haha.<br /> With the eggs perhaps they should be at room temperature which I did or was this wrong??<br /> Any tips or suggestions??<br /> Thanks in advance </p> http://www.elanaspantry.com/forums/topic/substitute-for-almond-flour#post-1173 Sat, 20 Feb 2010 16:48:31 +0000 Heather_Spronk 1173@http://www.elanaspantry.com/forums/ <p>I'm eating certified organic, gluten-free, dairy-free, sugar-free and I'm allergic to all nuts. My husband and I bake a lot and use different combos of garfava, sorghum, potato starch, tapoica starch, sweet rice and brown rice flour, but the only one we can get organically is brown rice. I'm trying to switch to all organic flours but don't know what combos to try. I noticed someone mentioned buckwheat, brown rice flour, quinoa, and aramanth flour and I know that I can get all those organically. Does anyone have any other suggestions? </p> http://www.elanaspantry.com/forums/topic/sesame-cookies#post-1167 Thu, 18 Feb 2010 17:47:09 +0000 honeygirl 1167@http://www.elanaspantry.com/forums/ <p>Oooh, both fab ideas...thanks! </p> http://www.elanaspantry.com/forums/topic/sesame-cookies#post-1166 Thu, 18 Feb 2010 17:30:23 +0000 cookie 1166@http://www.elanaspantry.com/forums/ <p>mmm! i have!<br /> i spread vegan chocolate frosting from this recipe<br /> <a href="http://www.elanaspantry.com/vegan-chocolate-frosting/" rel="nofollow">http://www.elanaspantry.com/vegan-chocolate-frosting/</a></p> <p>it was an excellent combo, BUT, the cookies really didn't need frosting. they have a nice delicate flavor of sesame. next time, i will sweeten a little sesame seed butter with honey and spread with that. yum! </p> http://www.elanaspantry.com/forums/topic/sesame-cookies#post-1165 Thu, 18 Feb 2010 16:57:52 +0000 honeygirl 1165@http://www.elanaspantry.com/forums/ <p>Hi everyone,<br /> I love Elana's recipe for sesame cookies and am hoping to bake them for a friend who has a weakness for frosting. Has anyone tried making sesame cookie sandwiches by spreading frosting between two cookies? I'm wondering what flavour would work best, and would love your thoughts.</p> <p>Cheers! </p> http://www.elanaspantry.com/forums/topic/almond-milk-and-meal#post-1144 Mon, 15 Feb 2010 10:58:06 +0000 lisastafford 1144@http://www.elanaspantry.com/forums/ <p>I wonder if nutsonline are truly raw and the ones in the store may have been heated. </p> http://www.elanaspantry.com/forums/topic/homemade-coconut-milk-for-strawberry-vanilla-ice-cream#post-1142 Sun, 14 Feb 2010 16:55:56 +0000 lisastafford 1142@http://www.elanaspantry.com/forums/ <p>I did not have good luck making my own coconut milk. I gave up and called Trader Joe's. They got in more, so I bought a case of it. Yesterday, we gave my husband an ice cream freezer and made Elana's strawberry vanilla ice cream. It turned out great. </p> http://www.elanaspantry.com/forums/topic/almond-milk-and-meal#post-1141 Sat, 13 Feb 2010 19:37:18 +0000 Song 1141@http://www.elanaspantry.com/forums/ <p>Thanks for the idea to use the meal as a body scrub! And thanks for the nutsonline tip. However, I can get one pound at my grocery store for about $7. The price range that nuttin cited are in the range that I find online also, which is a lot more than in the store. I must be missing something...</p> <p>Oh, and I have purchased nuts from Trader Joe's - but to make almond milk I need pounds, which would be a lot of bags and not cost-effective. Thanks for the suggestion though! CooL! </p> http://www.elanaspantry.com/forums/topic/almond-milk-and-meal#post-1139 Fri, 12 Feb 2010 17:16:51 +0000 nuttin 1139@http://www.elanaspantry.com/forums/ <p>Hey Song,</p> <p>Nutsonline.com has raw organic almonds in bulk: </p> <p><a href="http://www.nutsonline.com/nuts/almonds/organic.html" rel="nofollow">http://www.nutsonline.com/nuts/almonds/organic.html</a></p> <p>You can buy them in amounts of 1 pound and upwards. Price ranges from $13.99 per lb (if you order 1-5 lbs) and gets incrementally cheaper, the larger your bag/order, to $12.59 per lb if you order 15+ pounds.</p> <p>Shipping would vary according to weight: about $7 (for 1 pound); $10-ish for 15 pounds, for example. Cost may also depend on the zip code it's shipping to.</p> <p>Check them out! I am very happy with their service. I haven't ordered these particular almonds but whatever I've gotten from them so far has been fresh and delicious, excellently packaged.</p> <p>Hope that helps. </p> http://www.elanaspantry.com/forums/topic/almond-milk-and-meal#post-1138 Fri, 12 Feb 2010 17:09:35 +0000 lisastafford 1138@http://www.elanaspantry.com/forums/ <p>I use the leftover meal as a body scrub in the shower. It makes your skin feel great. Keep it refrigerated or use immediately.</p> <p>Have you tried Trader Joe's for almonds? </p>