http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Mon, 13 Feb 2012 01:17:22 +0000 http://www.elanaspantry.com/forums/topic/substituting-coconut-flour-for-almond-flour#post-3257 Wed, 25 Jan 2012 13:41:35 +0000 Tsila 3257@http://www.elanaspantry.com/forums/ <p>Thank you, Belladune. I had thought it wouldn't work, but wanted to ask to be sure. </p> http://www.elanaspantry.com/forums/topic/substituting-coconut-flour-for-almond-flour#post-3239 Thu, 19 Jan 2012 09:51:24 +0000 Belladune 3239@http://www.elanaspantry.com/forums/ <p>No. This will not work. Go to the tag cloud, lower right hand side of the site, and click on coconut flour. It will give you all the recipes you can use coconut flour in.<br /> I've done quite a bit of experimenting with flours, and with almond and coconut, the really is no substitute for either. They both give very different results.<br /> Coconut flour requires a high egg to flour ratio, and if you don't use the right amount of flour, you will get mush. Which is no fun, and very disappointing. </p> <p>Best of luck, try out the coconut flour recipes on the site, the chocolate cake is to die for. </p> http://www.elanaspantry.com/forums/topic/substituting-coconut-flour-for-almond-flour#post-3234 Tue, 17 Jan 2012 11:57:34 +0000 Tsila 3234@http://www.elanaspantry.com/forums/ <p>Does anyone know if you can substitute coconut flour for almond flour in gluten-free recipes? I was wanting to try some of Elana's desserts, but I do not have almond flour - I only have coconut. </p> http://www.elanaspantry.com/forums/topic/coconut-flour-substitute#post-3089 Thu, 20 Oct 2011 12:08:32 +0000 nini9606 3089@http://www.elanaspantry.com/forums/ <p>Hi All-</p> <p>I would love to try some of the cakes and muffins that are listed Elanas book but I am allergic to anything with Coconut.</p> <p>Does anyone know of another flour that has the same consistency as coconut flour that would provide similar results.</p> <p>I am also sensitive to gluten(of course), potato and corn.</p> <p>Thank you to anyone who can helps </p> http://www.elanaspantry.com/forums/topic/coconut-oil-instead-of-grapeseed-oil#post-2949 Thu, 14 Jul 2011 16:36:34 +0000 mom2one01 2949@http://www.elanaspantry.com/forums/ <p>Has anyone tried replacing the grapeseed oil with coconut oil in Elana's recipes. I cook a lot with cocnunt oil and prefer it over the grapeseed oil, which in my opinion is a bit too greasy and salty. Plus, I like the added health benefits of the coconut oil. Just wondering if anyone has tried using it...</p> <p>Thanks!<br /> Amy </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/dairy#post-2625 Tue, 15 Mar 2011 23:51:02 +0000 mymanzwife 2625@http://www.elanaspantry.com/forums/ <p>Rice milk tastes fine but has a high carb content, so I prefer almond milk.<br /> How bad is soy? *Unfermented* soy messes up the thyroid and is an endocrine disrupter. Too many negatives to post here, but you may find this helpful. :)</p> <p><a href="http://articles.mercola.com/sites/articles/archive/2010/12/04/soy-dangers-summarized.aspx" rel="nofollow">http://articles.mercola.com/sites/articles/archive/2010/12/04/soy-dangers-summarized.aspx</a> </p> http://www.elanaspantry.com/forums/topic/dairy#post-2620 Mon, 14 Mar 2011 15:05:32 +0000 Aiml30 2620@http://www.elanaspantry.com/forums/ <p>Hello,</p> <p>I love Silk's Unsweetend Almond milk. I have also tried Blue Diamond's version and they are both great in vitamin intakes. I used to partake in Silk's Organic Unsweetend Soy milk, which tasted good, but there is to much estrogen in it for my diet. Good luck on your hunt! </p> http://www.elanaspantry.com/forums/topic/dairy#post-2615 Fri, 11 Mar 2011 23:47:11 +0000 celeste4440 2615@http://www.elanaspantry.com/forums/ <p>Thank you! </p> http://www.elanaspantry.com/forums/topic/dairy#post-2613 Fri, 11 Mar 2011 18:18:27 +0000 Amelia 2613@http://www.elanaspantry.com/forums/ <p>Hello Celeste 4440,<br /> This is my first post on this website (which I absolutely love), - I use almond milk every day and I love it - I buy blue diamond brand - the unsweetened kind and find it works great with everything, from drinking to baking. Don't be afraid to experiment. Amelia </p> http://www.elanaspantry.com/forums/topic/dairy#post-2612 Fri, 11 Mar 2011 17:49:18 +0000 celeste4440 2612@http://www.elanaspantry.com/forums/ <p>My sons have a dairy allergy (along with other food and medicine allergies). We've always used soy milk as a substitute, but now I'm hearing that it's not a good substitute. I read on here that some people don't like almond milk and then my baby is allergic to coconut (just found out). How bad is soy? How does rice taste? Why not almond? Thanks so much! </p> http://www.elanaspantry.com/forums/topic/coconut-nectar#post-2583 Fri, 04 Mar 2011 19:49:02 +0000 mymanzwife 2583@http://www.elanaspantry.com/forums/ <p>ckh -</p> <p>Hmm...I replied to you yesterday, but now I see that my post is gone--not sure what happened. Anyway, I had chuckled re: "MyManzSyrup" :D, and was letting you know that I can't take credit for the coconut palm sugar syrup idea, since it was someone else who had originally posted it. (I saw it when I first found Elana's Pantry in Jan. '10.) I figured with all the controversy surrounding agave nectar, I decided that using the coconut sugar was better for the occasional baking I do for my diabetic husband. He definitely approves of it, so I hope your husband does, too! </p> <p>Amazon sells "Sweet Tree" brand organic coconut sugar in a 6-pack, so I am trying that next--comes out a little cheaper with the subscribe and save program, so you might want to try that one eventually. Happy Baking! </p> http://www.elanaspantry.com/forums/topic/coconut-nectar#post-2575 Tue, 01 Mar 2011 05:13:22 +0000 ckh 2575@http://www.elanaspantry.com/forums/ <p>GREAT TIP! Thanks so much. I am ordering some from iHerb to give it a try. The only think keeping me from going forward buying the palm sugar instead of agave is cost, but your syrup recipe might do the trick. If I can get dh to make the switch to "MyManz Syrup" we may have a winner! Over the years, I've had him go from sugar, to fake sugars, to stevia, to agave...I am hopeful that this one last jump will be the one we stick with! </p> http://www.elanaspantry.com/forums/topic/coconut-nectar#post-2574 Tue, 01 Mar 2011 00:04:49 +0000 mymanzwife 2574@http://www.elanaspantry.com/forums/ <p>Others have mentioned using raw coconut nectar, but I've always used Navitas Naturals coconut palm sugar that I buy at iherb.com and just make a syrup out of it to use in place of the agave with great results (love the flavor, too). It doesn't cost as much as the prepared coconut nectar that I've seen, so if you're interested, this is what I make (although I one and a half the recipe and store in a pint sized mason jar in the fridge):</p> <p>Coconut Palm Sugar Syrup</p> <p>* 1 ½ cups palm sugar<br /> * ½ cup water.</p> <p>1. To make the syrup, bring the coconut palm sugar and water to a boil in a medium-size saucepan over medium heat, stirring to dissolve the sugar. Stop stirring and reduce the heat to low. Simmer for 3 minutes. Keep warm if to be used immediately. Or, let it cool and keep refrigerated to use later on. </p> http://www.elanaspantry.com/forums/topic/coconut-nectar#post-2568 Sun, 27 Feb 2011 07:04:18 +0000 ckh 2568@http://www.elanaspantry.com/forums/ <p>I've begun using raw coconut nectar as a substitute for agave, and I'm wondering if other folks have tried it and with what success. </p> <p>Coconut nectar is coconut tree sap. Raw coconut nectar is gluten free with a GI of 35, which makes it about even with an apple in terms of spiking blood sugar. It has an almost neutral PH, and is full of aminos, vitamins and minerals. It is .5% glucose and 80% inulin (the predominantly indigestible 'sugar' our ancient ancestors consumed). I'm using it in two forms, a liquid (which has the appearance of a very thick agave) and a crystal which is produced by vaccum evaporating the moisture leaving a fine crystal which has a sweet and slightly black-strappy scent and mostly inert flavor.</p> <p>Any thoughts? It is somewhat more costly than agave, but I think that might have to do with the fact that it is still micro-batched because there isn't much demand for it. </p> http://www.elanaspantry.com/forums/topic/coconut-cupcakes-bottoms-are-eggy-almost-like-custard#post-2498 Mon, 07 Feb 2011 15:55:54 +0000 colormepink 2498@http://www.elanaspantry.com/forums/ <p>I would suspect it may not have been mixed well, coconut flour tends to clump and you really have to stir or whisk to get it incorporated well. Or, is it possible you mixed and poured them but then didn't put them immediately into the oven? I have had that experience with a number of eggy dishes (quiche, pecan pie) that later I realized the dish didn't get baked right away and the ingredients had time to settle. </p> <p>Hope this helps you troubleshoot the problem. </p> http://www.elanaspantry.com/forums/topic/coconut-pancakes#post-2490 Sat, 05 Feb 2011 12:35:25 +0000 elana 2490@http://www.elanaspantry.com/forums/ <p>Not yet! Though will keep in mind :-) </p> http://www.elanaspantry.com/forums/topic/coconut-pancakes#post-2483 Fri, 04 Feb 2011 15:40:22 +0000 jsigrist 2483@http://www.elanaspantry.com/forums/ <p>Is there a coconut pancake on this website? I keep searching and can't find one! </p> http://www.elanaspantry.com/forums/topic/coconut-cupcakes-bottoms-are-eggy-almost-like-custard#post-2467 Wed, 02 Feb 2011 20:43:54 +0000 crazyape 2467@http://www.elanaspantry.com/forums/ <p>What am I doing wrong? Do I need to mix it better? The tops are wonderful but the bottoms are oily and almost like wet scrambled eggs....help! </p> http://www.elanaspantry.com/forums/topic/may-i-feature-a-recipe-on-my-blog#post-2218 Thu, 04 Nov 2010 20:06:24 +0000 elana 2218@http://www.elanaspantry.com/forums/ <p>Thanks for the request, though that is not one of my recipes. If in the future you do wish to post one of my recipes from my blog, just do so according to the terms at the bottom of my website. Thanks so much for your kind words :-) </p> http://www.elanaspantry.com/forums/topic/may-i-feature-a-recipe-on-my-blog#post-2184 Mon, 01 Nov 2010 09:22:21 +0000 jessica 2184@http://www.elanaspantry.com/forums/ <p>i don't believe that is one of Elana's chicken recipes... you can see all of her chicken recipes here: <a href="http://www.elanaspantry.com/tag/chicken/" rel="nofollow">http://www.elanaspantry.com/tag/chicken/</a> </p> http://www.elanaspantry.com/forums/topic/may-i-feature-a-recipe-on-my-blog#post-2163 Sat, 23 Oct 2010 20:30:06 +0000 fitlish 2163@http://www.elanaspantry.com/forums/ <p>I recently learned of your website through a friend. We made a recipe (I cannot find it on your site) with chicken. It was hands down the best chicken I've ever had! Not to mention very healthy, fits my Paleo Diet perfectly!</p> <p>I'd love to feature the recipe and your site on my blog. But wanted to ask if you're OK with me passing along one of your recipes. Also if you could point me out to the recipe that would be really cool. My friend JP says its from your site but I cannot find it. </p> <p>Attached below is the recipe we made.</p> <p>"Check out this site, this is where I get a lot of almond flour based stuff: <a href="http://www.elanaspantry.com" rel="nofollow">http://www.elanaspantry.com</a> Here’s a great Coconut Almond Chicken Recipe too!</p> <p>Coconut Oil 2 tbsp (Used on the bottom of your glass baking dish to prevent sticking)<br /> 2lbs chicken breast<br /> For the Battter<br /> 1 can of coc milk<br /> 1/2 cup almond meal<br /> 8-12 packs of stevia (You can buy a box of packets at most stores)<br /> 1/2 cup shredded almonds<br /> 1/2 cup shredded cocunut<br /> 3 tbsp agave syrup<br /> Cinnamon – 3-5 shakes, depends on your preference</p> <p>And you mix the batter together pour the batter over the chicken in the pan and mix everything together Cover the dish or what you’re using to cook everything in with foil for 1/2 hour at 380 degrees.... Flip over all the chicken breasts in the pan, take foil off and cook another 1/2 hour.... " </p> http://www.elanaspantry.com/forums/topic/coconut-powder#post-1760 Fri, 25 Jun 2010 15:21:43 +0000 lisastafford 1760@http://www.elanaspantry.com/forums/ <p>Perhaps you can use it to make coconut milk, by adding water in the blender. It can serve as a base for smoothies, homemade ice cream, or may be added to soups. </p> http://www.elanaspantry.com/forums/topic/coconut-powder#post-1759 Fri, 25 Jun 2010 08:33:18 +0000 bakingfool 1759@http://www.elanaspantry.com/forums/ <p>I've never heard of coconut powder, just the milk powder. Can you list the ingredients and or brand name? I'd be interested. </p> <p>Perhaps it can be ground up and used like the coconut cream concentrate from Tropical Traditions. I know they have recipes on their site that use just the ccc so that might help you. </p> http://www.elanaspantry.com/forums/topic/wanted-fruit-crisp-topping-recipe#post-1669 Tue, 08 Jun 2010 09:56:08 +0000 Amy_Green 1669@http://www.elanaspantry.com/forums/ <p>Susan - I would roughly crush the nuts in a food processor, add the other ingredients and pulse until it was the consistency I wanted. Coconut oil would work well. I don't think you'll get the same crunchy mouth feel with stevia but the nuts should compensate for that. </p> http://www.elanaspantry.com/forums/topic/wanted-fruit-crisp-topping-recipe#post-1667 Tue, 08 Jun 2010 03:48:51 +0000 cookie 1667@http://www.elanaspantry.com/forums/ <p>this one sounds great!!!<br /> <a href="http://oreganicthrifty.blogspot.com/2009/06/grain-free-hazelnut-shortcake-or.html" rel="nofollow">http://oreganicthrifty.blogspot.com/2009/06/grain-free-hazelnut-shortcake-or.html</a><br /> let us know what you make, and how it turns out! </p> http://www.elanaspantry.com/forums/topic/wanted-fruit-crisp-topping-recipe#post-1664 Mon, 07 Jun 2010 13:44:35 +0000 susancache 1664@http://www.elanaspantry.com/forums/ <p>I have looked all over for a great Nutty Chunky topping for fruit crumble recipes. I tried making up my own with almond flour/coconut oil/nuts. It was delicious, but too cake like for me and not very attractive. I would like it to use nuts, coconut and preferably stevia, (but agave acceptable), and whatever other ingredients needed. Thanks! </p> http://www.elanaspantry.com/forums/topic/coconut-powder#post-1627 Fri, 21 May 2010 18:42:38 +0000 squish 1627@http://www.elanaspantry.com/forums/ <p>I just realize coconut powder is not the same as coconut flour. Anyone have any ideas how to transform the coconut powder to flour because I bought quite a few package and do not want to waste it. I've tried putting it in the blender but it ended up squeezing out the liquid out of it instead of turning into flour. Please provide any suggestion anyone got.<br /> Thanks </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/coconut-raspberry-bars#post-1488 Wed, 21 Apr 2010 04:52:42 +0000 bakingfool 1488@http://www.elanaspantry.com/forums/ <p>Since I was posting recipes I have changed from the original, I thought I would post this one. We love them. I found the original at All Recipes. I changed it to fit a lower carb diet at the time. While I did use Splenda any sweetener should work. I also have a note on my recipe that said I used 1/4 c. butter and 4 ounces of cream cheese, in place of the remainder of the butter once, to help them hold together. I have made them with various jams and chips. We prefer them without the chips. Enjoy!</p> <p>Coconut Raspberry Bars</p> <p>3/4 cup butter, softened<br /> sweetener of choice equal to 1 c. sugar sweetness<br /> 1 egg<br /> 1/2 tsp. Vanilla extract<br /> 2 cups almond flour<br /> 1 tsp. Baking powder<br /> 2 cups un-sweetened flaked coconut<br /> 1/2 cup chopped walnuts-optional (I did not use any)<br /> 1 (12 oz.) Jar sugar free raspberry or other flavor preserves<br /> 1 cup vanilla or chocolate chips-optional</p> <p>In a mixing bowl, cream butter. Beat in the egg, vanilla and sweetener. Combine flour and baking powder, gradually add to the creamed mixture. Stir in the coconut and the walnuts. Press three-fourths of the dough into a greased 7x11 in. baking pan. Spread with preserves. Sprinkle with chips if using. Crumble remaining dough over the top; press lightly. Bake at 350* degrees F for 30-35 minutes or until golden brown. Cool on a wire rack. Cut into squares.<br /> Makes 36 bars.</p> <p>Would love to hear of your tweaks. </p> http://www.elanaspantry.com/forums/topic/coconut-cinnamon-almond-drop-cookies#post-1407 Mon, 05 Apr 2010 17:19:10 +0000 bakingfool 1407@http://www.elanaspantry.com/forums/ <p>Thanks for the encouragement, Lisa. Sorry, I didn't see this post last time I checked in. </p> <p>I've been 6 wks. with out sweets now and doing fine. </p> <p>Catch up with you later. Take care. </p> http://www.elanaspantry.com/forums/topic/coconut-cinnamon-almond-drop-cookies#post-1318 Fri, 19 Mar 2010 18:32:17 +0000 lisastafford 1318@http://www.elanaspantry.com/forums/ <p>Great to hear from you. I hope you feel better soon. I have cut out sweeteners at times too, and I know how challenging it is. You can do it. It will all be worth it. </p> http://www.elanaspantry.com/forums/topic/coconut-cinnamon-almond-drop-cookies#post-1298 Tue, 16 Mar 2010 08:25:02 +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/coconut-cinnamon-almond-drop-cookies#post-1269 Thu, 11 Mar 2010 10:39:57 +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 <a href="http://www.facebook.com/elanaspantry" title="Elana's Pantry on Facebook" rel="nofollow">Elana's page</a>? </p> http://www.elanaspantry.com/forums/topic/coconut-cinnamon-almond-drop-cookies#post-965 Mon, 25 Jan 2010 10:42:12 +0000 bakingfool 965@http://www.elanaspantry.com/forums/ <p>So glad your family enjoyed them. Thanks for letting me know! They do seem a lot bigger than the regular recipe probably because of the added coconut. It makes them a "stiffer" dough.</p> <p>I'm wondering how they would be with raisins and/or nuts and I also thought about leaving out the cinnamon and using the zest of a lemon in its' place. I bet lemon coconut would be devine. I'll have to try it sometime. </p> http://www.elanaspantry.com/forums/topic/coconut-cinnamon-almond-drop-cookies#post-963 Mon, 25 Jan 2010 09:21:19 +0000 lisastafford 963@http://www.elanaspantry.com/forums/ <p>I made this recipe on Friday with Honey in place of Agave or Maple Syrup. My 9 yr old was eating the dough with a spoon. My husband ate almost all of the cookies himself over the weekend. Big hit. He was one who ate oatmeal cookies, and he likes coconut, so they were awesome. I baked them on my new "Silpat" silicone cookie sheet liner. They slipped off easily onto the cooling rack, right out of the oven. I did indeed use a tablespoon to make these, and shaped them with my hands a bit to keep them round. They are big cookies this way; almost a mini meal!! </p> http://www.elanaspantry.com/forums/topic/coconut-cinnamon-almond-drop-cookies#post-920 Fri, 15 Jan 2010 12:06:39 +0000 bakingfool 920@http://www.elanaspantry.com/forums/ <p>lisa, I bet they will be good with the honey. I would have use it if I could have. Unfortunately honey doesn't agree with me. Apparently neither does agave. I gave the rest away. So sad...</p> <p>Will try again with coconut sugar when I recieve it in the mail and or with pure maple syrup sometime.</p> <p>Hope you enjoy. Please let me know what you did to change the recipe and how you and yours liked them. </p> http://www.elanaspantry.com/forums/topic/coconut-cinnamon-almond-drop-cookies#post-918 Fri, 15 Jan 2010 10:22:13 +0000 lisastafford 918@http://www.elanaspantry.com/forums/ <p>This recipe looks great. I am going to try it with honey instead of agave or maple.<br /> Thanks for sharing. </p> http://www.elanaspantry.com/forums/topic/coconut-cinnamon-almond-drop-cookies#post-892 Wed, 13 Jan 2010 12:16:04 +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 <a href="http://www.elanaspantry.com/pecan-shortbread-cookies/" title="Pecan Gluten Free Shortbread Cookie Recipe at Elana's Pantry" rel="nofollow">Pecan Shortbread Cookies</a> 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 <a href="http://www.shareasale.com/r.cfm?b=215045&amp;u=412167&amp;m=25930&amp;urllink=&amp;afftrack=" title="buy gluten free blanched almond flour online" rel="nofollow">almond flour</a>, 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 &amp; Sons Trading Company Inc. A Vegetarian Company. The web site is Edwardandsons.com</p> <p>Enjoy! </p> http://www.elanaspantry.com/forums/topic/flour-substitution-question#post-389 Sun, 02 Aug 2009 15:35:13 +0000 Diabetic Cook of Maine 389@http://www.elanaspantry.com/forums/ <p>Hi Meagan:</p> <p>I'm a diabetic and, like you, I use alternative flours in my baking to significantly reduce carbs (so going 100% GF isn't my main goal). I'm T2 and have a nephew who is T1, so I know what you're going through and the need to reduce those carbs as much as possible. I'm always experimenting with recipes that we can eat, especially for my little nephew who wants to eat what his big sister can!</p> <p>To answer your question, what I suggest is experimenting with a combination of flours, as I have done with much success. If a recipe calls for garbonzo flour, try substituting a different flour, such as almond flour. Or, if your daughter can tolerate gluten, try a combination of almond flour with wheat flour, which should still reduce the carbs per serving quite a bit (if that is your main purpose).</p> <p>I don't know what recipe you're looking at, so I don't know if coconut flour would be an acceptable substitute. I usually use coconut flour in baked goods (such as cake or cookies), but if only a small amount is used in combination with almond flour which is more neutral in taste, it might be substituted without altering the flavor too much, especially if other ingredients in the recipe mask the coconut flavor. Because I can have gluten without a problem, in my recipes I usually replace a larger portion of the wheat flour with alternative flours so I retain the same texture and flavor of the original, while still reducing the carbs to fit into my diet. I've been very pleased with my results, so far.</p> <p>I realize the alternative flours are expensive, but maybe for a while you'll need to budget for them as you experiment with recipes and find some that satisfy your child's tastes and fit into her food plan. Soon you'll get the hang of using them and will have a better sense of what combination of flours work and taste best.</p> <p>Good luck! </p> <p>Kathy<br /> <a href="http://diabeticsrejoice.blogspot.com/" rel="nofollow">http://diabeticsrejoice.blogspot.com/</a> </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/flour-substitution-question-1#post-288 Fri, 05 Jun 2009 20:12:03 +0000 Samantha 288@http://www.elanaspantry.com/forums/ <p>I try rice flour, I do not like the taste of garbonzo flour so rice works well and they have hemp flours, almond(obviously), GF mixtures, rice brown and white, and many others. You may look at a Trader Joes if they have one around you or a Whole Foods or Wild Oats.<br /> Good Luck,<br /> Samantha </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> http://www.elanaspantry.com/forums/topic/flour-substitution-question-1#post-267 Tue, 12 May 2009 11:14:03 +0000 IrishMeg 267@http://www.elanaspantry.com/forums/ <p>Hi All,</p> <p>I am pretty new to GF. We made the switch basically because of carbs, my daughter is T1 diabetic. I had a question. I got a great new cookbook with a lot of fun vegan treats, but a lot of the recipes call for garbonzo flour which is a little to high in carbs for us. Has anyone ever substituted another flour for this? I have been working with coconut and almond flours, but have not strayed from the recipe because of the cost of ingredients... just to expensive to ruin a batch of anything =) Thanks for all of your imput! Meagan </p> http://www.elanaspantry.com/forums/topic/flour-substitution-question#post-266 Tue, 12 May 2009 11:08:31 +0000 IrishMeg 266@http://www.elanaspantry.com/forums/ <p>Hi All,</p> <p>I am pretty new to GF. We made the switch basically because of carbs, my daughter is T1 diabetic. I had a question. I got a great new cookbook with a lot of fun vegan treats, but a lot of the recipes call for garbonzo flour which is a little to high in carbs for us. Has anyone ever substituted another flour for this? I have been working with coconut and almond flours, but have not strayed from the recipe because of the cost of ingredients... just to expensive to ruin a batch of anything =) Thanks for all of your imput! Meagan </p>