http://www.elanaspantry.com/forums/ Forums for the elanaspantry.com website en Wed, 17 Mar 2010 00:48:58 +0000 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/coconut-cinnamon-almond-drop-cookies#post-892 Wed, 13 Jan 2010 13:16:04 +0000 bakingfool 892@http://www.elanaspantry.com/forums/ <p>I made these today and thought I'd share the recipe with everyone.</p> <p>These came out with the texture of a wheat cookie but don’t include any wheat ingredients. They were not overly “greasy” on the hands either. Though I used a mix of agave and maple syrup I think they would do well only using one or the other, if you choose. I will try these without the cinnamon and using the vanilla some time. Bet those would be good too. This recipe is loosely based on The Pecan Shortbread Cookies from elanaspantry.com</p> <p>Coconut Cinnamon Almond Drop Cookies</p> <p>1 1/2 cups packed blanched almond flour, room temperature*<br /> 1 stick of butter, room temperature [1/2 c.] (I use unsalted. If you cut a stick into pats it comes to room temp. faster)</p> <p>Cream together until well incorporated. (I’ve used a spoon or a mixer, either works well.) </p> <p>Add to creamed mixture and mix well:<br /> 2 T. Agave nectar<br /> 3 T. Real maple syrup<br /> 1 T. Vanilla (I didn’t use this time)</p> <p>In a medium bowl stir together: </p> <p>1 cup packed almond flour, room temperature*<br /> 1 cup finely shredded unsweetened coconut, room temperature**<br /> 1/4 tsp. Celtic sea salt (I don’t use any salt)<br /> 1/4 tsp. Baking soda<br /> 1 tsp. Ground cinnamon</p> <p>Stir dry ingredients into the wet ingredients until well blended. Scoop tablespoonfuls out onto parchment paper lined cookie sheets. Press them to flatten to about 1/4 inch thick. Bake at 350 degrees F. For 10-13 minutes until nicely browned. Cool cookies on the cookie sheet for 1-2 minutes, then on the parchment paper on a cooling rack for 1-2 minutes before removing to the rack alone to finish cooling. This prevents crumbling and cracking of the tender cookies.</p> <p>* Pack the almond flour by scooping the cup full and against the side of the container. Don’t level off unless it is really heaped up. A bit of rounding is ok.</p> <p>**The coconut I have is from Whole Foods. It is called Unsweetened Organic Coconut, reduced fat, finely shredded for baking, with a green and white label. Made by Edward &#38; Sons Trading Company Inc. A Vegetarian Company. The web site is Edwardandsons.com</p> <p>Enjoy! </p> http://www.elanaspantry.com/forums/topic/substitue-almond-flour-for-regular-flour-in-recipes#post-1084 Sun, 07 Feb 2010 10:39:19 +0000 hmeyers2@aol.com 1084@http://www.elanaspantry.com/forums/ <p>Can you substitue almond flour for flour in regular recipes? If so, what is the equivalent measurement? </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-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/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/tortillas#post-517 Thu, 08 Oct 2009 11:58:41 +0000 Skycatcher 517@http://www.elanaspantry.com/forums/ <p>Newbie here. Have ordered the flour, salt and cookbook and can't wait to get started. Going shopping for the rest of the staples today. I'm especially interested in the pizza dough recipe someone mentioned was in the book. </p> <p>I am sensitive/allergic to most grains/corn/rice/soy (and other stuff), but I know I can eat almonds with no repercussions. </p> <p>Has anyone tried using the almond flour for tortillas for Mexican food? Soft? Hard/fried? </p> <p>Thanks,<br /> Skycatcher </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/sandwich-bread-20-became-banana-bread-10-wow#post-291 Mon, 08 Jun 2009 20:43:51 +0000 Shabbydiva 291@http://www.elanaspantry.com/forums/ <p>Hi! My dear boyfriend has been cooped up with me as I recover from a broken ankle. This means that the primary cook and bottle washer is down for the count, which has resulted in all sorts of interesting things. For one thing, my stock pot was "missing" as it was put at the back of the muffin tins. For another, his idea of buying a few bananas meant we had about 20. I do not even eat bananas out of hand, so we had about five almost mushy ones tonight to contend with. I made the Sandwich Bread 2.0 two weeks ago for a lunch, and we all agreed it was delish and slightly reminiscent of banana bread--just more savory. </p> <p>Bananas meet Sandwich Bread 2.0!</p> <p>I am one to print off recipes, put them in a plastic sleeve, and store away in a 3-ring binder. When I play around with them, I put a post-it with the ingredients I tried. This way I can figure out what went right and what went wrong. I read the 5 generation family recipe--gluten filled, of course--as well to make this batch. Perfect the first time out, which I am amazed by. Although, this is the fifth time I have adapted one of Elana's recipes, and only one of those was totally questionable. The other three were amazing--orange cupcakes, red velvet cupcakes, and tiramisu cupcakes/tiramisu. (Let me know if anyone wants to know the specifics of those, however, none are CF.)</p> <p>Here goes with the low-down on the banana bread:</p> <p>In medium bowl whisk together:<br /> -2 cups almond flour<br /> -1 cup arrowroot powder<br /> -1/4 cup flax meal<br /> -1 teaspoon baking soda<br /> -1 teaspoon Celtic salt<br /> -1 teaspoon cinnamon<br /> -1/2 teaspoon nutmeg (I prefer freshly grated.)</p> <p>In large bowl with hand beater or in stand mixer, mix together:<br /> -3 large ripe bananas<br /> -3 eggs<br /> -1/2 cup blue agave<br /> -1/4 cup grapeseed oil<br /> -1 tablespoon vanilla<br /> -1 tablespoon apple cider vinegar </p> <p>After bananas are mostly broken up in wet ingredients, add dry ingredients until just combined thoroughly.</p> <p>***If you want to add any pecans, walnuts, raisins, or CHOCOLATE CHIPS, now is your chance. I live by the motto, "Save the Earth, it is the only planet with chocolate." so you know what we did around here!***</p> <p>Pour into four individual small loaf pans that have been brushed with grapeseed oil and lined with strips of parchment paper. (I have not tried a large loaf, but I find GF breads more dense, and banana bread super dense--GF or not--so I went with the mini loaf pans.)</p> <p>Bake at 350 degrees fr 35-40 minutes, or until a long toothpick comes out clean.</p> <p>Lift loaves out of pans by the edge of the parchment paper and place on wire rack to cool.</p> <p>Enjoy!!!</p> <p>And just so you know, even the dear boyfriend was able to make this with some minor "adult" supervision! Yeah David!!! So easy. So good. </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/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/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/chocolate-cake-help#post-778 Mon, 28 Dec 2009 21:03:04 +0000 Rosalee 778@http://www.elanaspantry.com/forums/ <p>When making this recipe from page 84, I noticed there is no oil listed; the other cake recipes I glanced through all contain oil. Is the cookbook correct for the chocolate cake, or was the oil ingredient omitted by mistake?</p> <p>I tried the fluffy marshmallow frosting (page 125). It tasted good, but I don't think I got it stiff enough. After 24 hours it is turning slightly darker and going flat.</p> <p>Help on either or both of these? Thanks! </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-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/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/substitute-for-almond-flour#post-46 Thu, 21 Aug 2008 09:45:39 +0000 joeljulieb 46@http://www.elanaspantry.com/forums/ <p>I cannot have almonds, has anyone tried a substitute flour for Elana's recipes? </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-1137 Fri, 12 Feb 2010 12:18:56 +0000 Song 1137@http://www.elanaspantry.com/forums/ <p>I have become increasingly interested in using almonds in my diet, thanks to Elana's book and website and some other reading I have been doing. (Thanks Elana!) I started to make my own almond milk and find it so easy. I am curious how others make almond milk. I am also interested in hearing whether anyone knows of any use for the meal that remains once the milk is strained out. I feel terribly about throwing it away. Finally, I am interested in whether anyone has a good source for raw, organic bulk almonds. I haven't found any websites that offer prices lower than I can get in my local store. Thanks for reading this long post! </p> http://www.elanaspantry.com/forums/topic/homemade-coconut-milk-for-strawberry-vanilla-ice-cream#post-1096 Mon, 08 Feb 2010 15:34:21 +0000 lisastafford 1096@http://www.elanaspantry.com/forums/ <p>I went to Trader Joe's today and found that they have a company wide shortage of coconut milk. It is the only brand that I've found that doesn't add guar gum or preservatives. The brands at Walmart, Publix, and Whole Foods have guar gum. the brands at my local asian market have preservatives, but no guar gum.</p> <p>I went to Whole Foods, and bought 3 young, peeled coconuts and am making my own coconut milk in the vitamix. One half coconut plus 1/2 to 1 cup water blended in the Vitamix gives you coconut milk. Most cans that I found have about 2 cups of coconut milk, so adjust your recipes accordingly.</p> <p>If you don't add the water, and have good luck liquifying the coconut meat, what you end up with is coconut cream. You can sweeten it, add flavorings to it, and use it as a topping on fruit, desserts, or in your coffee.</p> <p>It is a good idea to make your coconut milk right before you make your ice cream, so it is fresh, and you only have to clean your vitamix once, not twice!</p> <p>Use your milk or cream within two days stored in the refrigerator, or freeze it in measured out portions for future use. </p> http://www.elanaspantry.com/forums/topic/marzipan-german-almond-candy#post-1133 Thu, 11 Feb 2010 10:19:49 +0000 lisastafford 1133@http://www.elanaspantry.com/forums/ <p>Elana or anyone on these forums, have you tried to make a healthy marzipan? I made the Creamy Hazelnut Spread without the chocolate and it reminded me of marzipan. My most recent batch contained just less than 1 cup of hazelnuts, and I put the Tablespoon of hazelnut oil in the food processor with the nuts. The texture was much more creamy and the oil more blended in than in other batches.</p> <p>I am imagining almond paste with similar ingredients, rolled into little balls and rolled in coconut, so it won't be too sticky, or dipped in melted chocolate for those who can have chocolate.</p> <p>I made Marzipan last Christmas before finding this website, and I used Bob's Red Mill Almond meal to make it. </p> http://www.elanaspantry.com/forums/topic/how-can-i-sub-for-73-dark-chocolate#post-1072 Fri, 05 Feb 2010 21:12:41 +0000 kimoneill77 1072@http://www.elanaspantry.com/forums/ <p>Hi,<br /> My daughter is sensitive to sugar so I can almost never find a packaged or processed chocolate bar that works for her. In other recipes on this site, I have used real cocoa with stevia, but I don't think that will work for the chocolate bon bons recipe which I just HAVE to make! I was thinking of melting down bakers chocolate with some of her almond milk and stevia? Does anyone have any other suggestions or has anyone does this before?</p> <p>Thanks!!! </p> http://www.elanaspantry.com/forums/topic/would-love-recipes-using-less-eggsoil#post-1093 Mon, 08 Feb 2010 14:55:10 +0000 farza786 1093@http://www.elanaspantry.com/forums/ <p>I notice that all of the muffin/cake recipes have a lot of eggs/oil in them. I wish Elana could put up some recipes with less eggs/oil (as if the almonds dont have enough fat! (good fat) </p> http://www.elanaspantry.com/forums/topic/simple-tortilla-recipe#post-957 Sat, 23 Jan 2010 13:37:32 +0000 lbanura 957@http://www.elanaspantry.com/forums/ <p>I'm looking for a simple Gluten free Tortilla Recipe...Anyone? </p> http://www.elanaspantry.com/forums/topic/peanut-butteralmond-butter-brownies-scd-legal#post-1035 Tue, 02 Feb 2010 10:50:59 +0000 lisastafford 1035@http://www.elanaspantry.com/forums/ <p>Adapted from recipe by Elaine Gottschall Breaking the Vicious Cycle</p> <p>1 cup Peanut butter or Almond butter (I use half of each as we transition off peanut butter)<br /> 1/2 cup honey<br /> 1 egg<br /> 1/2 tsp baking soda</p> <p>Mix well. Butter 8x8 glass baking dish. Bake 350 for 25 - 30 minutes. Be careful not to burn your fingers or your mouth when eating the first hot one out of the oven. Try not to eat more that 4 per day. If you plan to share these, you might want to double the recipe and use a 9 x 13 baking dish. They are a great source of healthy fat and protein, and contain no starch. </p> http://www.elanaspantry.com/forums/topic/nutty-bread#post-665 Sat, 05 Dec 2009 15:53:38 +0000 judy harff 665@http://www.elanaspantry.com/forums/ <p>I baked the nutty bread - with all the nuts the texture was fabulous, but drier than I expected. Recipe called for 3/4 C arrowroot flour - is this too much? would that be the cause?</p> <p>Should I cut back on arrowroot - seems a lot, or what liquid should i add? </p> http://www.elanaspantry.com/forums/topic/julia-childs-cake-with-chocolate-frosting-and-almonds-how-to-make-healthy#post-940 Tue, 19 Jan 2010 16:33:46 +0000 rasphoto.contact 940@http://www.elanaspantry.com/forums/ <p>How could you NOT resist that cake scene in the movie?! I would LOVE to convert this to one that is healthy for my birthday next month - without all the gluten and sugar... how to?? We all want to know!! </p> http://www.elanaspantry.com/forums/topic/coconut-flour-chocolate-cake-help-please#post-923 Fri, 15 Jan 2010 19:52:53 +0000 crisford 923@http://www.elanaspantry.com/forums/ <p>So I tried the coconut flour chocolate cake but it didn't turn out at all like I expected. It was incredibly runny, so much so I couldn't describe it as batter, more as liquid which meant it took twice as long as it was meant to to cook and came out with a bottom layer of set eggy stuff that had seperated out in the cooking process. I suspect 10 eggs was too many (I used free range eggs that are probably WAY larger than standard) and I'm wondering about the coconut flour. What I purchased was the colour of toasted coconut - is that normal? So I guess my main question is for those of you who've had success with the recipe - what texture was the batter? BTW, the kids still LOVED it but I wouldn't serve it to guests the way it turned out this time! </p> http://www.elanaspantry.com/forums/topic/vegan-pumpkin-pie-muffin-modification#post-572 Tue, 27 Oct 2009 15:53:47 +0000 lnicole 572@http://www.elanaspantry.com/forums/ <p>Anyone know how to make the pumpkin pie muffin recipe without the eggs? I am already planning to make the vegan pumpkin custard but wondered if there was way to make the muffins vegan too. </p> http://www.elanaspantry.com/forums/topic/grain-free-cereal-alternative#post-314 Fri, 03 Jul 2009 20:38:21 +0000 amara.foster 314@http://www.elanaspantry.com/forums/ <p>During the week, I like to eat breakfasts that are quick and that I don't have to cook. Last week I made Elana's grain-free granola, and have been eating that every morning this week. I love cereal and haven't been able to enjoy it since I stopped eating grains, so it has been a welcome treat. Does anyone know of any other recipes for grain-free cereals? Or any grain-free alternatives that are sold in stores? </p> http://www.elanaspantry.com/forums/topic/casserole-topping#post-734 Thu, 17 Dec 2009 11:52:03 +0000 bonnie0128 734@http://www.elanaspantry.com/forums/ <p>Has anyone had any success with using almond flour to make a casserole topping? I am making green bean casserole for Christmas (ok, I made it for Thanksgiving too - it was that good!) and the only thing missing was a crunchy topping...like those onion straws or crackers or breadcrumbs. I was thinking about experimenting with almond flour, slivered almonds, and butter - plus maybe some seasonings...but don't want to ruin the whole thing. </p> http://www.elanaspantry.com/forums/topic/orange-cake#post-834 Thu, 07 Jan 2010 19:40:00 +0000 kellir 834@http://www.elanaspantry.com/forums/ <p>I'm going to be making the Orange Cake for a group of 40-50 soon, so will be making several cakes to feed the whole group. I'd like to make a thicker cake, so am considering doubling (or making 1 1/2 times) the recipe to make each cake thicker. </p> <p>Has anyone tried this? Is it a straight doubling, or are any changes needed to make it work in a larger quantity?</p> <p>I'm also debating the icing to use. The cake has such a wonderful, strong flavor that I don't want to cover it up with a powdered sugar icing. I'm vegan, so wouldn't be using any heavy cream to thicken the icing, so am looking for one that is thick enough to stay on the cake (and maybe even be decorated). Any suggestions would be most appreciated! </p> http://www.elanaspantry.com/forums/topic/simple-bread#post-833 Thu, 07 Jan 2010 13:32:52 +0000 babovka 833@http://www.elanaspantry.com/forums/ <p>Hi, was wondering if anyone has tried making the Simple Bread recipe without the agave (or any other sweetner)? I like the bread a lot, but found it a bit too sweet to use for sandwiches and didn't know if the sweetner served some purpose other than sweetening. Thanks very much. </p> http://www.elanaspantry.com/forums/topic/classic-drop-biscuits#post-469 Sat, 05 Sep 2009 10:40:33 +0000 veg_rn 469@http://www.elanaspantry.com/forums/ <p>I just tried the classic drop biscuits from Elana's book and was curious to know how they turned out for others. </p> <p>While they had a familiar "biscuit" aroma, the actual texture and taste was much closer to a cookie. I try to eat vegan most of the time so I did not use eggs but used the typical natural egg replacer (1 TB flax meal mixed with 3 TB water). I have used this replacement in many recipes with great results so I don't know if it was successful here.</p> <p>Anyone else make this recipe using real eggs? If so, what were your results? </p> http://www.elanaspantry.com/forums/topic/almond-flour-2#post-864 Mon, 11 Jan 2010 21:34:12 +0000 kesh 864@http://www.elanaspantry.com/forums/ <p>Hi Elana,</p> <p>So I finally received your recipe book and my almond flour in the mail! I've been baking up a storm today! I made the coffee cake, sandwich bread and pecan muffins - exactly to your recipe specifications. The sandwich bread turned out great, but the cake and muffins were a little on the dry side (a little too crumbly). The batter for both of these was more like cookie dough. Is this the right consistency? I am wondering if I should add some water or milk to the recipe. Or what would make it more moist? </p> <p>One other question for you. I have been enjoying the coconut flour recipes on this site and have grown very fond of the texture. The almond flour recipes seem a bit more dense and not as moist. If I wanted to use half coconut flour and half almond flour in your recipes in your book do you think this would work? I know that you suggest we experiment, which I am all for doing, but I thought I'd see if you thought it was plausible. </p> <p>Thanks so much!<br /> +Karen</p> <p>ps - I can't wait to try to make the chicken fingers! </p> http://www.elanaspantry.com/forums/topic/greasy-runny-cookies#post-783 Tue, 29 Dec 2009 08:55:09 +0000 Beth 783@http://www.elanaspantry.com/forums/ <p>I made the chocolate chip cookie recipe exactly, even weighed my ingredients and the cookies came out horrible. They were really greasy and runny, not edible. Did anyone else have this problem? How to fix? </p> http://www.elanaspantry.com/forums/topic/almond-flour-pasta#post-837 Thu, 07 Jan 2010 21:18:22 +0000 Franleigh 837@http://www.elanaspantry.com/forums/ <p>Has anyone found/tried making pasta with almond flour? Or coconut flour? </p> http://www.elanaspantry.com/forums/topic/biscotti#post-830 Wed, 06 Jan 2010 21:45:12 +0000 sznnsings 830@http://www.elanaspantry.com/forums/ <p>I just made the biscotti. The dough was not dough, but batter. I could not make logs - it would not stay in any shape. I scooped the almond flour as I saw Elana suggest in a previous post. Has anyone else had this problem? After baking the first round they are very flat. Not sure what I'll do with them. They're cooling now. </p> http://www.elanaspantry.com/forums/topic/first-pastry-attempt#post-815 Sat, 02 Jan 2010 19:22:43 +0000 Adriana 815@http://www.elanaspantry.com/forums/ <p>Help. I had a go at the pastry and it all went a bit wrong. I used ground almonds and everything else as per the recipe but it came out very soft and started burning before it was fully cooked. Any ideas? </p> http://www.elanaspantry.com/forums/topic/lemon-bar-disaster#post-733 Thu, 17 Dec 2009 11:48:53 +0000 bonnie0128 733@http://www.elanaspantry.com/forums/ <p>Help! I tried to make the lemon bars the other day and it was a disaster! First, I'll have to admit that I made a couple substitutions - but they were ones I always make with Elana's recipes and have never had a problem. In place of the grapeseed oil, I used coconut oil. In place of the fresh lemon juice, I used bottled. And in place of the agave, I used a combination of stevia and erythritol (I have a standard "formula" I use so it is always the same from recipe to recipe with good results). The crust came together fine. But the lemon part - GROSS. The lemon mixture appeared to blended just fine (vitamix) but during baking, everything separated. The lemon all went to the middle of the pan, and the oil pooled on top and around the sides. The taste was awful - we even tried scraping the oil off once it had hardened but it couldn't be salvaged. So, I'm not sure which one or combo of substitutions ruined it - but learn from my lesson and stick to the recipe or don't make it! Too bad too, I love lemon bars... </p> http://www.elanaspantry.com/forums/topic/deep-fryer#post-735 Thu, 17 Dec 2009 11:54:59 +0000 bonnie0128 735@http://www.elanaspantry.com/forums/ <p>My family is not gluten-free but enjoy many of Elana's recipes in our low-carb lifestyle. One thing that I am missing is a "breading" that can be used to coat meat/seafood/veggies for the deep-fryer. I don't use our fryer that often, but I would like to enjoy the occasional onion ring, breaded shrimp, etc. Has anyone made a batter with almond flour that works with the deep fryer? </p> http://www.elanaspantry.com/forums/topic/dinner-roll-or-biscuit#post-725 Wed, 16 Dec 2009 16:06:40 +0000 amber 725@http://www.elanaspantry.com/forums/ <p>Is there a recipe I can use with almond flour to make a dinner roll or biscuit? I would really like to impress my family with a great gluten free dairy free roll or biscuit to go with Christmas dinner :) </p> http://www.elanaspantry.com/forums/topic/vanilla-rasberry-torte#post-766 Thu, 24 Dec 2009 10:46:02 +0000 Kimberley 766@http://www.elanaspantry.com/forums/ <p>Hi everyone!</p> <p>I made this for dessert tonite and had a question, the layers came out like a poofed pancake, then dropped is it normal?</p> <p>Thanx and Happy Holidays everyone :) </p> http://www.elanaspantry.com/forums/topic/pecan-shortbread-crumbly-weird-texture#post-764 Wed, 23 Dec 2009 23:13:22 +0000 glutenfreegreenie 764@http://www.elanaspantry.com/forums/ <p>I made the Pecan Shortbread cookies from Elana's cookbook. This is the first recipe I've attempted. I'm sure there are many things I could have done wrong, so let me tell you what I did and maybe someone can tell me what the culprit is.</p> <p>First, the store we tried to find Almond Flour in only had Bob's Red Mill and I know not to use that, plus it was outrageous! However, they had blanched almonds on sale for $3.99/lb! So I decided to try and make my own. It seemed to come out all right, just a bit oily, so it felt a little wet.</p> <p>Then I didn't read the directions just right and combined everything together, instead of combining the dry ingredients and then the wet ingredients and then mixing them together.</p> <p>I did everything else just like it said.</p> <p>The cookies are very crumbly. And they kind of make like balls in your mouth like it's getting tacky, it's a weird texture. They taste excellent, but the results leave something to be desired.</p> <p>Suggestions?</p> <p>I'm going to go out tomorrow and see if I can find Almond flour that's made from someone other than Bob's Red Meal, but the 2 other places I've looked that's all I've been able to find around here. And I had 2 more recipes that call for Almond flour planned for Christmas dinner! I should have planned better I guess. : )</p> <p>Wish me luck! </p> http://www.elanaspantry.com/forums/topic/help-the-homemade-cranberry-sauce-recipe-is-missing#post-761 Wed, 23 Dec 2009 20:16:08 +0000 glutenfreegreenie 761@http://www.elanaspantry.com/forums/ <p>Help! I was planning on making Elana's Homemade Cranberry Sauce from her Fall is coming post and now when I go to it I get a 404 error. I can't find the recipe listed in her recipes either. I bought all the ingredients, but I don't know the amounts.</p> <p>Can anyone help?</p> <p>thanks Wendy </p> http://www.elanaspantry.com/forums/topic/pecan-pie-help#post-633 Mon, 23 Nov 2009 14:37:33 +0000 bonnie0128 633@http://www.elanaspantry.com/forums/ <p>My sister-in-law decided to try and tackle the pecan pie recipe (from Elana's book) and did not have success. She says the agar is very slimy and it won't stick to the nuts. I'm not sure what the whole situation is - but has anyone else experienced this? Any solutions? </p> http://www.elanaspantry.com/forums/topic/possible-temperature-issues#post-513 Thu, 01 Oct 2009 09:30:05 +0000 amancil 513@http://www.elanaspantry.com/forums/ <p>I'm having problems with the Almond Butter Blondies and the Cranberry Walnut Bread. Both turn very dark on the edges, almost burned, but are completely uncooked in the center. I live in Kansas, so I'm wondering if this is a result of the elevation difference? Perhaps I need to adjust the time/temperatures in Elana's recipes? Are there some general guidelines to follow that I could apply to the rest of her recipes?</p> <p>Thanks for your help! I'm a novice baker so any information/suggestions are much appreciated! </p> http://www.elanaspantry.com/forums/topic/cocnut-cream-icing#post-643 Wed, 25 Nov 2009 19:28:39 +0000 melapowerclean 643@http://www.elanaspantry.com/forums/ <p>I did all that was to be done in the recipe but it never changed in the freezer. I waited and it got really hard. I am not for sure what I did wrong maybe the coconut oil wasn't the right type could someone help me. </p> http://www.elanaspantry.com/forums/topic/almond-flour-pack-or-fluff-and-measure#post-701 Fri, 11 Dec 2009 12:00:13 +0000 Miss Robin 701@http://www.elanaspantry.com/forums/ <p>Carol S mentioned in a reply to another post that she packs her almond flour when measuring and I hadn't heard that anywhere. I think I've read this website from top to bottom, and I don't see that anywhere. I've recently made Elana's Gluten-free sandwich bread 2.0 and didn't pack my flour, and it seemed to come out okay....a little dry for my tastes. I really can't imagine packing the flour and having it be even drier? </p> http://www.elanaspantry.com/forums/topic/trouble-flipping-pancakes-from-elanas-book#post-588 Sat, 07 Nov 2009 10:43:51 +0000 pony fixer 588@http://www.elanaspantry.com/forums/ <p>So, I have Elana's book--love it. I made the pancakes this morning, which turned out deliciously in taste and texture. HOWEVER--in order for them to be firm enough to flip without falling apart, they were really dark--the first batch I burned in fact. I had the heat on medium low as recommended in the recipe, and I have an electric range. I used to make "regular" pancakes all the time with no issue. I wound up having to use 2 spatulas, and the golden pancakes were a bit misshapen by the time they were done. Delicious, but my husband will not have the patience that I do! </p>