http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Mon, 13 Feb 2012 04:52:40 +0000 http://www.elanaspantry.com/forums/topic/where-to-buy-nuts-by-bulk#post-2782 Sat, 07 May 2011 11:07:52 +0000 kaluz 2782@http://www.elanaspantry.com/forums/ <p>Hello All!<br /> I was wondering if anyone has a recommendation for a website where i could buy "cheap" all types of nuts (hazelnuts, almond, walnut, cashew...etc) by bulk. If you know please let me know </p> http://www.elanaspantry.com/forums/topic/yummy-porridge-recipe#post-2457 Mon, 31 Jan 2011 08:49:48 +0000 Stefanie 2457@http://www.elanaspantry.com/forums/ <p>A yummy porridge I have been eating a lot:<br /> Mix the follow ingredients in a small pot. Heat them on medium heat for approximately 8 minutes.</p> <p>1 cup quinoa flakes (or a mix of 1/2 cup quiona flakes and 1/2 cup amaranth flakes*)<br /> 1 cup water<br /> 1 cup almond milk (or soy milk or rice milk- whatever milk free substitute you use!)<br /> 3/4 cup ground nut mix (whatever you want- I sometimes add flax seed and/or coconut)<br /> 3/4 cup or 1 cup apple sauce (homemade or organic/pure- baby food can also work)</p> <p>*amaranth is a little bit bitter, so I always mix it with the quinoa </p> http://www.elanaspantry.com/forums/topic/substitutions#post-2015 Sun, 19 Sep 2010 19:35:00 +0000 stephanie 2015@http://www.elanaspantry.com/forums/ <p>Hello,<br /> My son is allergic to nuts, is there anything I can substitute for the almond flour in your recipes?<br /> Thank you<br /> Stephanie </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/source-for-bulk-ordering-nuts#post-1550 Tue, 04 May 2010 20:18:49 +0000 avonlea15 1550@http://www.elanaspantry.com/forums/ <p>I was wondering where people have found the best deals for ordering nuts in bulk - whole, raw blanched almonds, cashews, etc- as well as unsweetened coconut? Think it will be much more economical to start making my own nut milks, if only can find a good deal on the nuts! Thanks for any help! </p> http://www.elanaspantry.com/forums/topic/benefits-of-almond-flour-v-high-fat-content#post-779 Mon, 28 Dec 2009 20:44:09 +0000 annaa 779@http://www.elanaspantry.com/forums/ <p>I am loving the almond flour but am concerned about the high fat content of eating too many nuts. Does anyone have any further information? </p> http://www.elanaspantry.com/forums/topic/baking-with-walnut-flour-turning-black#post-337 Mon, 20 Jul 2009 05:05:24 +0000 straka 337@http://www.elanaspantry.com/forums/ <p>Recently I baked bread the other day (btw incredible recipes Elana) using just walnuts (I substituted almond flour) - we have plenty of walnuts in our garden, so it is my first choice for lots of reasons as you can imagine. </p> <p>However - the walnuts, when combined with baking soda go black. I mean BLACK. It looks like burnt! But tastes great.<br /> When I just sprinkle them on fruits and bake with butter and honey at the same temperature, they never change color, so I figured it must be the soda.</p> <p>Anyone experienced something like this and know what to do about it?</p> <p>thnx a lot. </p> http://www.elanaspantry.com/forums/topic/almond-flour-substitution-for-crackers#post-321 Tue, 07 Jul 2009 06:59:04 +0000 Whoobaby 321@http://www.elanaspantry.com/forums/ <p>I would love to make some of these fantastic crackers for the kids lunch boxes, however nuts aren't allowed at school? Any idea for a sub for the almond flour other than rice flour? </p> http://www.elanaspantry.com/forums/topic/nuts#post-270 Fri, 15 May 2009 20:37:34 +0000 Carol 270@http://www.elanaspantry.com/forums/ <p>I have been on a restricted diet for about 3 years now - no sugars other than a couple of servings of fruits per day, stevia and occasionally maple syrup; only oatmeal and rice for grains; and no dairy - so I have been learning how to cook all over again. I am just beginning to experiment with sauces and desserts and find that recipes that call for cashews do not specify whether they should be roasted, toasted or raw while recipes that call for other nuts are almost always specific. Can anyone tell me what form to use if using them to create the "creamy" base? If raw, is there a web source? I'm not finding raw cashews in the markets. </p>