http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Mon, 13 Feb 2012 03:28:31 +0000 http://www.elanaspantry.com/forums/topic/where-to-buy-bulk-dark-chocolate-in-ontario#post-3228 Sat, 14 Jan 2012 11:15:31 +0000 HiDee 3228@http://www.elanaspantry.com/forums/ <p><a href="http://nuts.com/chocolatessweets/toppings/chips/organic-dark-chips.html" rel="nofollow">http://nuts.com/chocolatessweets/toppings/chips/organic-dark-chips.html</a><br /> this might be what you're looking for it just doesn't say the percentage of cocoa. it's available in 5 lbs. they do ship to canada but only on friday. however, i'm in ontario and when i order it is here by the tuesday after the friday that it ships. good luck. </p> http://www.elanaspantry.com/forums/topic/where-to-buy-bulk-dark-chocolate-in-ontario#post-3221 Thu, 12 Jan 2012 19:16:34 +0000 HiDee 3221@http://www.elanaspantry.com/forums/ <p>I buy a lot of stuff from nutsonline.com or nuts.com because they ship to Canada. They have a very good price on almond flour if you buy it in 25 lbs. increment. They have so much stuff - almost any ingredient Elana uses you can find on their website. I'd look there for sure. They also have phenomenal customer service. </p> http://www.elanaspantry.com/forums/topic/where-to-buy-bulk-dark-chocolate-in-ontario#post-3187 Wed, 28 Dec 2011 13:43:33 +0000 Shanzy 3187@http://www.elanaspantry.com/forums/ <p>Hello all. Just wondering if anyone knows where I can buy a 5 lb. bag (or similar) of dark chocolate for baking. I am hoping that it will be a little cheaper to buy it in bulk. I am in Canada. Amazon doesn't ship that kind of thing here!! Thanks so much!! </p> http://www.elanaspantry.com/forums/topic/classic-chocolate-cupcake-recipe#post-3031 Tue, 06 Sep 2011 09:58:08 +0000 lvfitmama 3031@http://www.elanaspantry.com/forums/ <p>I just prepared my first recipe from the cupcake cookbook. Everything went great until the cupcakes cooled down. They looked beautiful coming out of the oven and now look deflated and wrinkly. Anyone else experience this? Did I do something wrong? </p> http://www.elanaspantry.com/forums/topic/yeast-free-diet-help-with-substitutes#post-2958 Wed, 20 Jul 2011 09:37:45 +0000 lifelady 2958@http://www.elanaspantry.com/forums/ <p>I also do yeast free and was surprised to see you use Splenda. That is a big no-no from my doctor...but I am allowed agave nectar and fruit in moderation. You may have to go much more strict than I do. I am sure every doctor has different opinions but you may want to check out his website...<br /> <a href="http://www.hotzehwc.com/Treatment-Programs/Yeast-Overgrowth/The-Yeast-Free-Eating-Program.aspx" rel="nofollow">http://www.hotzehwc.com/Treatment-Programs/Yeast-Overgrowth/The-Yeast-Free-Eating-Program.aspx</a> </p> http://www.elanaspantry.com/forums/topic/gf-popsicles#post-2925 Mon, 04 Jul 2011 13:00:25 +0000 Anna Z 2925@http://www.elanaspantry.com/forums/ <p>Made these today with some substitutions. They are soooo good! Used peanut butter instead of almond and 1 to 1-1/2T agave as my stevia powder gave a bitter after taste. Anyone remember fudgesicles!!!!!!!! It also seemed this would be a great instant chocolate pudding without freezing. Serving size was 4. </p> http://www.elanaspantry.com/forums/topic/yeast-free-diet-help-with-substitutes#post-2911 Sun, 26 Jun 2011 15:43:52 +0000 MoTomaso 2911@http://www.elanaspantry.com/forums/ <p>Just wanted you all to know that I substituted 1 Tbsp Expert Foods not/Starch for the 1/4 c of arrowroot powder in Elena's rosemary olive bread. I also upped the almond flour to 1/2 c. Worked great. If you can't find not/starch, you could probably make your own with 2 tsp acacia fiber (I like Now Foods organic, it dissolves the best) and a total of 1 tsp gums (guar and/or xanthan). I also left out the agave to make it SCD. Don't miss it! </p> http://www.elanaspantry.com/forums/topic/solution-for-sinking-chocolate-chips#post-2886 Sat, 11 Jun 2011 05:44:17 +0000 jules in the kitchen 2886@http://www.elanaspantry.com/forums/ <p>I haven't made these - but you might try using Enjoy Life's mini-size. I used to do that with a breakfast bread recipe as the regular size do sink in some recipes. </p> http://www.elanaspantry.com/forums/topic/solution-for-sinking-chocolate-chips#post-2790 Tue, 10 May 2011 09:46:58 +0000 navoff 2790@http://www.elanaspantry.com/forums/ <p>I made Elana's Triple Chocolate Chip cupcakes last weekend and shared them with my non-GF friends. Everyone loved them but one thing bothered me. The coconut flour batter is so thin that my chocolate chips all sank to the bottom of the cupcake. Anyone know how to prevent that from happening? </p> http://www.elanaspantry.com/forums/topic/chocolate-cream-pie-questions#post-2771 Wed, 04 May 2011 08:38:51 +0000 Donny B 2771@http://www.elanaspantry.com/forums/ <p>Hi Elena,</p> <p>Thanks so much for responding.</p> <p>The only detail I should have included was that I used a combination of dark chocolate chips and chopped dark chocolate. This might have led to slightly different proportions in the amount of filling, but would it really make such a big difference? I filled the pie pan to the very top and still had a tupperware container full of leftover filling.</p> <p>That being said, I would totally make it again. Once it set, it sliced beautifully and tasted great. I loved the Coconut Crust, but I'll probably try the Crunchy Almond Crust next time.</p> <p>And I can't wait to try your new cupcake book.</p> <p>Thanks,<br /> Donny </p> http://www.elanaspantry.com/forums/topic/chocolate-cream-pie-questions#post-2762 Wed, 04 May 2011 05:11:58 +0000 elana 2762@http://www.elanaspantry.com/forums/ <p>Hi Donny B,</p> <p>Thanks for your questions :-)</p> <p>When I made this pie there was enough crust and just enough filling. I wish I was there with you to help figure this out.</p> <p>Are there any other details or clues that you could give me to help you troubleshoot this recipe?</p> <p>Thanks,<br /> Elana </p> http://www.elanaspantry.com/forums/topic/chocolate-cream-pie-questions#post-2737 Sun, 24 Apr 2011 20:20:38 +0000 Donny B 2737@http://www.elanaspantry.com/forums/ <p>I recently purchased The Gluten-Free Almond Flour Cookbook and, while it's taking a while to get used to cooking with almond flour, I've finally had success with such recipes as the pancakes, chocolate chip cookies and scones, and snickerdoodles.</p> <p>However, I just tried making the Chocolate Cream Pie with the Coconut Pie Crust and have some questions.</p> <p>First, all the pie crusts recipes say they fill one 9.5" pie dish or a deep-dish pie dish. How is this possible? Wouldn't a deep-dish pan need more crust? I found the recipe to barely come halfway up my standard 9.5" pie plate (and it wasn't a very thick crust, so I don't think I could've spread it out any more), so I don't know how it would be enough for a deep-dish pan. But it did taste good.</p> <p>Secondly, the chocolate filling made WAY too much. Don't get me wrong, it's delicious, but it filled the pie pan to the brim (going past the height of the pie crust) and I still had some leftover, even though I followed the directions exactly.</p> <p>Everything still tastes good (although I'll use less agave next time), but I think I either have to halve the filling recipe to fit the 9.5" pan, or double the crust recipe to accommodate all that filling in a deep-dish pan.</p> <p>Has anyone else tried this recipe? Did I do something wrong, or are these the intended proportions? </p> http://www.elanaspantry.com/forums/topic/gluten-free-recipe-with-coconut-flour-help#post-2444 Mon, 24 Jan 2011 12:55:09 +0000 devduke2 2444@http://www.elanaspantry.com/forums/ <p>I figured it out! I substituted 2 tablespoons of coconut flour and used a tablespoon of honey instead of a teaspon of agave, and it worked beautifully. </p> http://www.elanaspantry.com/forums/topic/recipe-for-gluten-free-chocolate-wafer-cookies#post-2331 Thu, 16 Dec 2010 09:35:46 +0000 Farmhouse34 2331@http://www.elanaspantry.com/forums/ <p>I am dying to make the chocolate refrigerator roll. You know, the one with the nabisco chocolate wafers. I've searched the internet and cannot find a gluten free recipe anywhere! Does anyone have a recipe or have any ideas on how to make the wafers? I can go without many things on Christmas but this isn't one of them! haha<br /> Thanks sooooooo much ~~~Susan </p> http://www.elanaspantry.com/forums/topic/gluten-free-recipe-with-coconut-flour-help#post-2322 Fri, 10 Dec 2010 15:59:48 +0000 lisastafford 2322@http://www.elanaspantry.com/forums/ <p>When I made the bread without arrowroot, I used an equal amount of almond flour as a substitute. It turned out beautifully. </p> http://www.elanaspantry.com/forums/topic/gluten-free-recipe-with-coconut-flour-help#post-2319 Fri, 10 Dec 2010 01:47:01 +0000 elana 2319@http://www.elanaspantry.com/forums/ <p>Sounds like you have a full experiment on your hands as arrowroot and coconut flour are completely different ingredients. Let us know if you find a solution and best of luck :-) </p> http://www.elanaspantry.com/forums/topic/chocolate-walnut-torte#post-2296 Fri, 03 Dec 2010 09:07:56 +0000 elana 2296@http://www.elanaspantry.com/forums/ <p>Hi Barbara,</p> <p>There's a great discussion on egg free baking in the forums over here:</p> <p><a href="http://www.elanaspantry.com/forums/topic/egg-replacement" rel="nofollow">http://www.elanaspantry.com/forums/topic/egg-replacement</a></p> <p>Good luck and please let us know how it goes :-)</p> <p>Elana </p> http://www.elanaspantry.com/forums/topic/gluten-free-recipe-with-coconut-flour-help#post-2285 Tue, 30 Nov 2010 10:27:13 +0000 devduke2 2285@http://www.elanaspantry.com/forums/ <p>I'm trying to make the gluten-free bread recipe with coconut flour instead of arrowroot powder because the arrowroot is too starchy for yeast infections. When I substitute the amount, though, my bread won't rise. </p> <p>Any suggestions? Should I add more baking soda? </p> http://www.elanaspantry.com/forums/topic/help-cocoa-wheats-made-with-almond-flour#post-2079 Sun, 03 Oct 2010 10:22:30 +0000 farmwife67 2079@http://www.elanaspantry.com/forums/ <p>I have tasted a few of the chocolate baking things before cooking, such as the chocolate cake and the chewy chocolate cookies and they remind me of cocoa wheats. My kids love cocoa wheats and I am wondering if anyone has an idea how I could make them with almond flour, cocoa powder and agave? </p> http://www.elanaspantry.com/forums/topic/sub-for-heavy-cream#post-2054 Tue, 28 Sep 2010 21:18:38 +0000 Gluten Free BFF 2054@http://www.elanaspantry.com/forums/ <p>Hmm, an alternative to milk but without the lactose....</p> <p>I may be off, but how about cashew cream? I have a recipe on my site if you'd like to check it out.</p> <p><a href="http://gfbff.com/beverages/cashew-cream" rel="nofollow">http://gfbff.com/beverages/cashew-cream</a></p> <p>I use cashew cream as a substitute for half-and-half in my coffee. It's delish, and is very rich.</p> <p>I hope this is useful for your task!!</p> <p>Lori </p> http://www.elanaspantry.com/forums/topic/chocolate-walnut-torte#post-2039 Mon, 27 Sep 2010 09:45:28 +0000 Barbara 2039@http://www.elanaspantry.com/forums/ <p>I made the Chocolate Walnut Torte and really liked it. But I would like to make it without the egg whites and make it more of a pie instead of a torte. Any suggestions? </p> http://www.elanaspantry.com/forums/topic/vegan-chocolate-frosting#post-2007 Wed, 15 Sep 2010 11:03:23 +0000 carrolch 2007@http://www.elanaspantry.com/forums/ <p>Has anyone made the vagan chocolate frosting with coconut oil in place of grapeseed? If so, do you still need to freeze a full 15 minutes before whipping? </p> http://www.elanaspantry.com/forums/topic/sub-for-heavy-cream#post-1882 Tue, 03 Aug 2010 14:09:50 +0000 Amy_Green 1882@http://www.elanaspantry.com/forums/ <p>Have you tried Mimic Cream? I used it to make cream scones for a brunch last week and they were a hit. </p> http://www.elanaspantry.com/forums/topic/sub-for-heavy-cream#post-1881 Tue, 03 Aug 2010 09:55:58 +0000 Lulu 1881@http://www.elanaspantry.com/forums/ <p>In Canada, we have both coconut milk and coconut cream. I find that the heavier coconut cream makes an excellent heavy cream sub. </p> http://www.elanaspantry.com/forums/topic/sub-for-heavy-cream#post-1879 Sun, 01 Aug 2010 15:19:36 +0000 carolina 1879@http://www.elanaspantry.com/forums/ <p>I have found coconut milk to be a really brilliant substitute for heavy cream and dairy milks. I use almond milk a lot too, but if I need a higher fat content for a recipe I'm making, I use coconut milk--I LOVE it--it makes wonderful custards and puddings too. And I would recommend the regular coconut milk (not the light).Experiment a bit and see what you like.. :) </p> http://www.elanaspantry.com/forums/topic/help-substiutions-for-ganachepossible#post-1865 Thu, 29 Jul 2010 19:28:49 +0000 Katie 1865@http://www.elanaspantry.com/forums/ <p>I have made the avocado chocolate mousse/ice cream (pretty much just the mousse/frosting recipe frozen) that Lillian Medville has tested on her blog Lillian's Test Kitchen. The original recipe (I think) was from Sarah of The Messy Chef. It rocks, despite sounding totally bizarre, is healthy to boot, and it is very adaptable -- I've messed with the recipe with great results : ) I am certain you could thicken it a little to more of a ganache texture -- just use less avocado and go from there. To illustrate how good it is: my husband who has no food restrictions BEGS for this -- as in, EVERY. DAY. Wants nothing to do with ice cream or conventional frosting when this is an option. Hope this gives you another idea!</p> <p>Let me know if you have questions or if this won't work; I have created an amazing ganache with coconut oil before, but it does tend to melt a bit more readily than the above suggestion.</p> <p>Katie </p> http://www.elanaspantry.com/forums/topic/sub-for-heavy-cream#post-1864 Wed, 28 Jul 2010 07:52:53 +0000 bakingfool 1864@http://www.elanaspantry.com/forums/ <p>I would think that coconut milk would work, too. Just use your regular recipe and sub the milk(s). Can't hurt to try any or all subs you choose. Just make smaller amounts until you find the one that works best, and you like the taste of best. </p> http://www.elanaspantry.com/forums/topic/help-substiutions-for-ganachepossible#post-1863 Wed, 28 Jul 2010 06:16:04 +0000 janeen 1863@http://www.elanaspantry.com/forums/ <p>I've used coconut milk with good results. Yum! </p> http://www.elanaspantry.com/forums/topic/sub-for-heavy-cream#post-1861 Tue, 27 Jul 2010 20:53:17 +0000 emaegf 1861@http://www.elanaspantry.com/forums/ <p>Here's a recipe that uses soymilk <a href="http://dairyfreecooking.about.com/od/sweetsaucesfrostings/r/ganache.htm" rel="nofollow">http://dairyfreecooking.about.com/od/sweetsaucesfrostings/r/ganache.htm</a><br /> Also make sure that the chocolate you are using doesn't contain lactose. A dairy-free one would work such as Enjoy Life Chocolate Chips.<br /> You can also use a product called MimicCreme <a href="http://www.mimiccreme.com/" rel="nofollow">http://www.mimiccreme.com/</a> </p> http://www.elanaspantry.com/forums/topic/sub-for-heavy-cream#post-1860 Tue, 27 Jul 2010 20:13:21 +0000 ejelassi 1860@http://www.elanaspantry.com/forums/ <p>i've been given a task by my executive chef...find a way to make lactose-free ganache. i can use any alternative milk (almond, cashew, soy...) but nothing with lactose. is it possible to substitute anything for heavy cream? please...help! </p> http://www.elanaspantry.com/forums/topic/help-substiutions-for-ganachepossible#post-1859 Tue, 27 Jul 2010 20:10:45 +0000 ejelassi 1859@http://www.elanaspantry.com/forums/ <p>i have been given a task by my executive chef...find a way to make a lactose-free ganache. i can use any alternative milk (cashew, soy, almond, etc.), but no lactose. i'm not sure this is even possible, but please...help!! </p> http://www.elanaspantry.com/forums/topic/chocolate-almond-flour-torte-moist-chocolate-cake#post-1843 Wed, 21 Jul 2010 13:24:11 +0000 meghanmf 1843@http://www.elanaspantry.com/forums/ <p>Hi all, </p> <p>Thought I'd share a recipe adapted from the Kenwood Creative Food Processing Cooking cookbook by Becky Johnson (2001, p. 54), which came with my Kenwood Multi-Pro food processor (love it!). I call this a Chocolate Almond Flour Torte though it does not have icing or layers. The original recipe is called 'Moist Chocolate Cake.'</p> <p>First, let me say I am not a celiac, nor do I suffer from food allergies, so apologies if elements of the recipe are not appropriate for your needs. </p> <p>I have copied the recipe below with my modifications in brackets.</p> <p>It is described as 'a cross between a cake and a mousse' and that seems to fit the bill. I have found that it is indeed 'slightly gooey in the middle' and sinks, closer in quality to a brownie than cake.</p> <p>Serves 4<br /> Prep time: 15 minutes<br /> Cooking time: 20 minutes<br /> Freezing: Recommended</p> <p>Ingredients:<br /> 4 eggs<br /> 225g (8 oz) Caster Sugar -- [1-2 TBSP Agave Nectar]<br /> 2 drops of vanilla essence -- [1 tsp vanilla extract]<br /> 150g (5.5 oz) dark chocolate, 70% or greater<br /> 125g (4.5 oz) unsalted butter -- [100g goat's butter, all I had!]<br /> 50 ml (just under 1/4 cup) water<br /> 25g (1 oz) plain flour -- [Excluded flour]<br /> 50g (2 oz) almond flour -- [Increased to 100g almond flour, approx 1 cup)<br /> Optional: icing sugar or cocoa powder, to dust -- [Excluded both]<br /> Optional: whipped cream, to serve -- [Served with homemade Coconut Milk ice cream!]</p> <p>1. Preheat oven to 320 F (170 C). Grease and line an 18 cm (7 in) loose-bottomed cake tin. Alternatively, I used two 7 in pie tins, greased with coconut oil.</p> <p>2. Whisk together the eggs, agave nectar (or sugar if you're including that), and vanilla extract until light and fluffy. In a food processor this takes about 2 min, but I have also done this by hand. I should note that I estimated the agave nectar amount, as I think I used about 1.5 TBSP.</p> <p>3. Meanwhile, put the chocolate, buter and water in a large bowl and heat over a saucepan of simmering water, but do not stir. When all are melted, stir gently together.</p> <p>4. Using a metal spoon, gently but thoroughly fold the creamed mixture into the chocolate mixture. Stir in the almond flour (and the regular flour if you're including it). Pour into tin and bake for 20 minutes. When cooked, remove from tin and place on a cooling rack. This version is not as gooey as the original but has a lovely, mousse-like richness and is really a lovely (Optional: Dust with cocoa or icing/powdered sugar) I served mine with homemade coconut ice cream.</p> <p>Delicious!! </p> <p>x @MeghanMF </p> http://www.elanaspantry.com/forums/topic/dagoba-chocolate-disappointment#post-1567 Thu, 06 May 2010 15:37:21 +0000 jessica 1567@http://www.elanaspantry.com/forums/ <p>I emailed Dagoba about being fair trade and this is what they replied with:</p> <p>These products are Fair Trade Certified:<br /> DAGOBA Conacado Chocolate Bar<br /> DAGOBA Milagros Peruvian Chocolate Tasting Squares<br /> DAGOBA Milagros Peruvian Chocolate Bar<br /> DAGOBA CHOCODROPS<br /> DAGOBA Madagascar Trinitario Tasting Squares<br /> DAGOBA Pacuare Costa Rican Tasting Squares<br /> DAGOBA Ecuador Arriba Bar<br /> DAGOBA Pacuare Costa Rican Chocolate Bar<br /> DAGOBA Cacao Powder<br /> DAGOBA Unsweetened Drinking Chocolate<br /> DAGOBA XOCOLATL Drinking Chocolate<br /> DAGOBA Authentic Drinking Chocolate</p> <p>The Hershey Company is committed to ensuring that cocoa is grown responsibly. Given the complexity of this issue, we are working with industry to implement broad-based programs to address this. This is a long-term effort that is important to millions of people who depend on cocoa for earning a living.</p> <p>We have long been an active leader in supporting responsible labor in cocoa farming through programs that improve access to education, incomes, awareness about appropriate labor practices and public health. We are partnering with governments, development organizations, non-profits and other companies to develop these broad-based programs.</p> <p>Independent research by the International Institute of Tropical Agriculture found that the vast majority of farmers in West Africa grow cocoa responsibly. Out of 4,500 farms surveyed, no instances of forced labor or slavery were found, though issues were identified around safe working practices and children working on family farms instead of attending school. The efforts we are supporting with our partners are addressing these areas and ensuring systems are in place to identify and correct any instances of abusive labor.</p> <p>In 2001, The Hershey Company joined the global cocoa and chocolate industry in signing a congressionally sponsored Protocol to address child labor issues in cocoa farming. As part of the Protocol, we are actively supporting the implementation of a verification system that is driving progress in identifying and remediating unacceptable practices. This is being carried out by the International Cocoa Initiative, with a verification board that includes representatives from cocoa-growing countries and non-governmental organizations.</p> <p>Other key programs we support include:</p> <ol> <li>Engaging with our cocoa suppliers and visiting farming regions to build capacity and farmer organizations, and advance quality, income improvement and responsible labor</li> <li>Funding the Sustainable Tree Crops Program and the Farmer Field School Program, which help farmers increase productivity, control cocoa pests and disease, diversify their crops and maintain good labor practices. Over 76,000 farmers have participated to date, with measurable improvement to incomes (20-55% increase) and labor practices. By 2010, these programs will have reached over 200,000 farmers</li> <li>Funding the ECHOES program to advance access to education in West Africa. Education helps break the cycle of poverty and open new doors of opportunity for thousands of children</li> <li>Investing in the $40 million, 5-year "West Africa Cocoa Livelihoods Program", in partnership with the Bill and Melinda Gates Foundation and industry peers. The Program is designed to improve farm family incomes, improve productivity, quality, and crop diversification</li> </ol> <p>This is a long term effort with lasting benefits. We remain committed to improving the lives of those who grow cocoa and ensuring that the cocoa in Hershey's products has been grown responsibly. Please visit our website for more information: <a href="http://www.thehersheycompany.com/social-responsibility/sustainability/" rel="nofollow">http://www.thehersheycompany.com/social-responsibility/sustainability</a>. </p> http://www.elanaspantry.com/forums/topic/dagoba-chocolate-disappointment#post-1566 Thu, 06 May 2010 14:55:09 +0000 Jill Graham 1566@http://www.elanaspantry.com/forums/ <p>Dagoba Chocolate does in fact have Fair Trade products. All of their hot chocolates, cacao powder, syrup, and the Conacado bar are Fair Trade. They buy direct from cacao growers (not through brokers) and pay fair wages. By the way, Hersheys is not a nasty company...it is owned by the trust that was set up over 100 years ago for the school for disadvantaged kids and has strong sustainability commitments. If you google organic companies owned by large corporations you'll find that many many organic companies have turned to large food processors for capital investment. That helps you and me find what we want to purchase at most stores across the U.S. </p> <p>Watch "Food, Inc." to begin learning more about what is really going on with our food today. Support organic, no matter who owns the company. </p> http://www.elanaspantry.com/forums/topic/dagoba-chocolate-disappointment#post-1562 Wed, 05 May 2010 09:35:00 +0000 penfelt 1562@http://www.elanaspantry.com/forums/ <p>I am so excited to have found this website and cookbook! I love making these almond flour recipes. I totally appreciate the source list for ingredients, but am really surprised to see that Dagoba is one of the main ingredients that are promoted. </p> <p>Dagoba was bought out by Hershey a few years ago, and they don't certify their chocolate fair trade---no matter how good their marketing is around that, they aren't actually good enough to the farmers who supply them to qualify for either Rainforest Certification or Fair Trade status. And Hershey is one of the nastiest corporations today!</p> <p>Does anybody have experience using Equal Exchange chocolate, or Endangered Species? Are there non-corporate chips out there? My co-op sells some in bulk---I will look into the brand.</p> <p>Thanks GFers! Sorry to be a downer... </p> http://www.elanaspantry.com/forums/topic/banana-coconut-chocolate-chip-muffins#post-1551 Tue, 04 May 2010 20:59:08 +0000 amanda-k 1551@http://www.elanaspantry.com/forums/ <p>I adapted Elana's banana blueberry muffin recipe with stuff I had around the pantry. Thought I'd share!</p> <p>BANANA COCONUT CHOCOLATE CHIP MUFFINS<br /> (Gluten-free, dairy-free, naturally sweetened)</p> <p>3 cups blanched almond flour<br /> 1/4 tsp salt<br /> 1 1/2 tsp baking soda<br /> 1/2 tbs cinnamon<br /> 1 packet stevia<br /> 2 cups overly ripe, mashed bananas<br /> 3 eggs<br /> 2 tbs grapeseed oil<br /> 1/2 cup flaked coconut<br /> 1/2 cup very dark chocolate chips </p> <p>Preheat the oven to 350 and prepare 12 muffin cups. Combine the first four dry ingredients in a large bowl. In another bowl, combine the bananas, eggs, and grapeseed oil thoroughly. Add the wet ingredients into the almond flour mixture and mix until completely combined. Then, mix in the coconut and chocolate chips. Divide the batter into the muffin cups (I used an ice cream scoop.) Bake for 25-30 minutes, or until the tops are puffy and golden brown. Let cool in the pan for a little while before you take them out. </p> http://www.elanaspantry.com/forums/topic/chocolate-banana-cake#post-1472 Mon, 19 Apr 2010 07:02:35 +0000 lisastafford 1472@http://www.elanaspantry.com/forums/ <p>That sounds great. Would love to hear more recipes from you! </p> http://www.elanaspantry.com/forums/topic/chocolate-banana-cake#post-1468 Sun, 18 Apr 2010 19:35:10 +0000 zandme 1468@http://www.elanaspantry.com/forums/ <p>Hi Everyone!</p> <p>I just came up with this recipe last night when I was craving brownies. I can't tolerate too many eggs so I started with the <a href="http://www.elanaspantry.com/honey-cake/" rel="nofollow">honey cake recipe</a> and went from there. Hope you like it! </p> <p>Chocolate Banana Cake</p> <p>2 c. almond flour<br /> 1/2 c. natural cocoa powder<br /> 1/2 tsp. baking soda<br /> 1/2 tsp. salt<br /> 2 medium ripe bananas, mashed<br /> 1/4 c. honey (or agave)<br /> 1 egg</p> <p>Preheat oven to 350 and grease a 9" cake pan.</p> <p>Mix dry ingredients in a bowl. Mix wet ingredients in seperate bowl and then add to dry ingredients.</p> <p>Pour into prepared cake pan and bake for 25-30 min. or until toothpick comes out clean. </p> http://www.elanaspantry.com/forums/topic/cocoa-banana-muffins#post-1374 Fri, 26 Mar 2010 21:20:38 +0000 TinAZ 1374@http://www.elanaspantry.com/forums/ <p>This sounds like a tasty muffin. I'm going to try it subbing agave nectar and coconut oil. Thanks for sharing. </p> http://www.elanaspantry.com/forums/topic/cocoa-banana-muffins#post-1358 Wed, 24 Mar 2010 10:32:20 +0000 carrolch 1358@http://www.elanaspantry.com/forums/ <p>I saw a great recipe on La Tartine Gourmande for "Cocoa, hazelnut and banana muffins" and decided to try it. Here are the changes I made.</p> <p>1 cup almond flour<br /> 1 tbsp coconut flour<br /> 1 tsp baking powder<br /> 1/2 tsp baking soda<br /> 1/4 tsp salt<br /> 4 tbsp unsweetened cocoa<br /> 2 eggs<br /> 1/4 cup maple syrup<br /> 7 tbsp butter, melted<br /> 1 tsp vanilla extract<br /> 2 bananas, mashed</p> <p>•In a bowl, combine the flours with the baking powder, baking soda, cocoa and salt; set aside.<br /> •Preheat the oven to 350 F (I always lower the temp 25 degrees with my convection oven).<br /> •In the bowl of a stand mixer, beat the eggs with the maple syrup until pale and light in color.<br /> •Stir in the melted butter, vanilla and bananas.<br /> •Add the dry ingredients and mix until just combined.<br /> •Fill the greased muffin tin 3/4 full and bake for 20-25 minutes or until done. </p> http://www.elanaspantry.com/forums/topic/how-can-i-sub-for-73-dark-chocolate#post-1129 Wed, 10 Feb 2010 21:10:33 +0000 kimoneill77 1129@http://www.elanaspantry.com/forums/ <p>Thanks to all for your suggestions! I'm going to try the suggestions above. I can't wait - my daughter hasn't had "candy" pretty much ever and I'm so excited to make her some chocolate covered cherries and my version of reese's peanut butter cups! </p> <p>Since you mentioned the chips, I have bought raw cocoa nibs before and used those as chocolate chips if you're looking for something quick. They get expensive but Whole Foods has the best price - around the Chicagoland area anyway. I've used these in Elana's chocolate chip cookies recipe and they're ok. Totally unsweetened and a little hard but they work in a chocolate chip cookie recipe - not so good just for snacking on though.</p> <p>Thanks!!<br /> Kim </p> http://www.elanaspantry.com/forums/topic/how-can-i-sub-for-73-dark-chocolate#post-1094 Mon, 08 Feb 2010 14:02:55 +0000 lisastafford 1094@http://www.elanaspantry.com/forums/ <p>Sunspire carries a line of chocolate chips that are sweetened with barley malt. We used these for a long time before getting off barley. They taste good in baked goods. My kids said they were better than nestles!! </p> http://www.elanaspantry.com/forums/topic/how-can-i-sub-for-73-dark-chocolate#post-1081 Sat, 06 Feb 2010 22:52:55 +0000 avonlea15 1081@http://www.elanaspantry.com/forums/ <p>Hi, I came across a wonderful tip for making sugar-free chocolate "chips" in a cookbook by Kelly E. Keough called "Sugar-Free Gluten-Free Baking and Desserts": In a double boiler, melt 3 ounces of unsweetened baking chocolate with 1 tbsp light agave and 1 dropper liquid stevia; whisk in 1 tbsp unsweetened almond milk; spread chocolate on baking sheet covered with wax paper; chill for 30 minutes. Break into pieces and use as chips. Hope this helps! </p> http://www.elanaspantry.com/forums/topic/how-can-i-sub-for-73-dark-chocolate#post-1076 Sat, 06 Feb 2010 02:38:09 +0000 vyvyan 1076@http://www.elanaspantry.com/forums/ <p>Someone else melted cacao bakers chocolate with agave/sugar another sugar substitute when making the brownies. Then they put that in the frig and took it out and broke it up into pieces and threw it in the brownies. So it can be done. </p> http://www.elanaspantry.com/forums/topic/how-can-i-sub-for-73-dark-chocolate#post-1075 Fri, 05 Feb 2010 21:07:48 +0000 pink_cashmere_26 1075@http://www.elanaspantry.com/forums/ <p>Great question!! I'm hoping someone has some suggestions for you. My husband must limit the sugar intake as well so I have been trying to find a substitute for the 73% dark chocolate too. I've experimented with unsweetened chocolate, coconut milk, stevia and agave in many different combinations but have yet to make a chocolate suitable for "chips" for cookies or any of Elana's other great recipes. I would love to try the bonbons as well but the first step is to find a way to make tasty "sugar free" chocolate :/ </p> http://www.elanaspantry.com/forums/topic/how-can-i-sub-for-73-dark-chocolate#post-1072 Fri, 05 Feb 2010 20:12:41 +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 <a href="http://www.elanaspantry.com/recipes/" rel="nofollow">recipes</a> on this site, I have used real cocoa with stevia, but I don't think that will work for the <a href="http://www.elanaspantry.com/chocolate-raspberry-bonbons/" title="Chocolate Raspberry Bonbons recipe at Elana's Pantry" rel="nofollow">chocolate bon bons recipe</a> 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/yeast-free-diet-help-with-substitutes#post-750 Sun, 20 Dec 2009 19:40:12 +0000 cjweisser 750@http://www.elanaspantry.com/forums/ <p>I buy Cocoa Powder in bulk. It is pure, so I don't have to worry about additives. I have used pure Stevia powder for years, but now that it has been accepted by the FDA as a food, not just a "suppliment," it has fueled the sugar companies. Now you have to check the ingredient list carefully. I have seen almost everything imagineable added to it to "stretch" it, and our pocket books! Including cornstarch and "expanded" what amounts to wood fiber. They'll do anything to gouge the consumer. I am so tired of paying inflated prices for what could be just a simple food. </p> http://www.elanaspantry.com/forums/topic/yeast-free-diet-help-with-substitutes#post-562 Sat, 24 Oct 2009 08:47:16 +0000 bonnie0128 562@http://www.elanaspantry.com/forums/ <p>Hello! I recently purchased Elana's cookbook and while it is wonderful, I have to make a lot of substitutions because I have to follow a yeast free diet (no agave, no yacon, no fruit, no sweetened chocolate (even the 73%) and I think no arrowroot powder (planning to double check at my appt monday)). I ordered the book online and was a little disappointed to find so many recipes that include fruit and chocolate - but that is my issue and no fault of Elana; however, I am pressing on and can't wait to try the other recipes!</p> <p>Has anyone had success with substitutions?</p> <p>Arrowroot powder - would coconut flour, soy flour, oat flour, protein powder or vital wheat gluten work? (I cannot have other flours or starches)</p> <p>Yacon - any ideas?</p> <p>Agave - I have used SF Davinci syrup plus erythritol/stevia with some success. I have also used water plus erythritiol/stevia with some success. The only sweeteners I'm allowed are stevia, erythritol, xylitol, and sucralose/Splenda (but not the granular splenda since it contains dextrose). Any suggestions?</p> <p>Chocolate - I can use cocoa powder (thank goodness) but not the 73% cocoa. Has anyone used unsweetened baking chocolate and added a little extra sweetener? Or another idea?</p> <p>Thanks for any ideas you have to offer! </p> http://www.elanaspantry.com/forums/topic/samoas-using-the-coconut-macaroons-recipe#post-295 Mon, 15 Jun 2009 10:30:14 +0000 elana 295@http://www.elanaspantry.com/forums/ <p>CinnamonQuill,</p> <p>Thank you for sharing your recipe using my coconut macaroons! It sounds delicious :-)</p> <p>You can upload your photo to my Flickr group: <a href="http://www.flickr.com/groups/elanaspantry/" rel="nofollow">http://www.flickr.com/groups/elanaspantry/</a>.</p> <p>Elana </p> http://www.elanaspantry.com/forums/topic/samoas-using-the-coconut-macaroons-recipe#post-287 Wed, 03 Jun 2009 08:54:23 +0000 CinnamonQuill 287@http://www.elanaspantry.com/forums/ <p>I made some 'Samoas' (now known as Caramel DeLites) using <a href="http://www.elanaspantry.com/coconut-macaroons/" rel="nofollow">Elana's coconut macaroon recipe</a> as the base. The macaroons were simply flawless and resulted in slightly chewy cookies, which is how I like them. I then covered the tops with Heidi Swanson's honey caramel recipe (Elana also has a variation of the caramel recipe on her site). Finally, I dipped them in chocolate and drizzled chocolate over the tops.</p> <p>I wanted to share, and love hearing about what everyone else is creating. I was hoping I could upload a picture, but here is my direct blog post about the cookies (with pictures): <a href="http://thecinnamonquill.com/blog/?p=399" rel="nofollow">http://thecinnamonquill.com/blog/?p=399</a></p> <p>-CinnamonQuill </p>