http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Mon, 13 Feb 2012 06:05:54 +0000 http://www.elanaspantry.com/forums/topic/pumpkin-scones#post-3077 Fri, 07 Oct 2011 06:06:17 +0000 Hmvh 3077@http://www.elanaspantry.com/forums/ <p>This is my first Fall with the paleo/primal lifestyle that my family started last January. Once October hit it was as if a need for all things pumpkin suddenly switched on. Using Elana's scones as a base, I tried the following pumpkin scone recipe this morning with relative success:</p> <p>2.5c almond flour<br /> 3/4 tsp baking soda<br /> 1.5 tsp cinnamon<br /> 1 tsp cloves<br /> 1tsp nutmeg<br /> 1/2 tsp ginger<br /> 1 egg<br /> 3/4 c unsweetened pumpkin canned<br /> 3Tb honey<br /> 1tsp vanilla<br /> -followed Elana's prep with mixing dry ingredients and wet ingredients separate and then combining, dough was a bit sticky to knead but was able to flatten it to 1/2 inch and separate into 8 triangles for baking. I then baked them at 350 for 15-17 minutes! </p> <p>I thought they were relatively delicious ( as compared to the Starbucks pumpkin scones of my past!) and passed the test on my kiddos. Any suggestions for making them better? Elana, planning on doing a pumpkin scone anytime this fall? You are my go-to-blog for recipes, especially baked goods and I thank you for your support and motivation! </p> http://www.elanaspantry.com/forums/topic/tea-biscuits#post-2000 Sat, 11 Sep 2010 03:26:57 +0000 janeafb 2000@http://www.elanaspantry.com/forums/ <p>Is it possible to make a tea biscuit using almond flour??? </p> http://www.elanaspantry.com/forums/topic/cookbook#post-1776 Sun, 27 Jun 2010 06:42:31 +0000 janamom 1776@http://www.elanaspantry.com/forums/ <p>We have wheat/gluten, dairy and soy and sugar allergies in our family so preparing meals and especially bake goods is challenging. Elana's cookbook is the one that never goes into the cupboard. I use it constantly. Our favorite this week are her drop biscuits which we roll into a tube and slice and eat as either fruit shortcake or breakfast scones. My daughter makes cocoa frosting with cocoa powder, vanilla and coconut butter and dollops the frosting on top. Once refrigerated they look like something out of a patissierie is France. They are delicious!! Elana's cook bake is WONDERFUL!!! You start to wonder why people would waste calories on wheat when they instead use almonds which is a "Super Food" I may her biggest fan! </p> http://www.elanaspantry.com/forums/topic/chocolate-chip-scones#post-569 Mon, 26 Oct 2009 15:00:02 +0000 CathyS 569@http://www.elanaspantry.com/forums/ <p>I made the scones from your book this weekend. They are absolutely FABULOUS! (and so easy!) I, for one, am glad there are no calorie counts in the book. I don't want to feel too guilty for indulging. WOW! now I cannot wait to try other recipes! Thank you, thank you, thank you. </p> http://www.elanaspantry.com/forums/topic/chocolate-chip-scones-failure-elanas-book-recipe#post-435 Sun, 16 Aug 2009 06:49:22 +0000 Ligea 435@http://www.elanaspantry.com/forums/ <p>So I ran out and got the book and waited impatiently for my almond flour. I live in Boulder and figured that the recipes would not need altitude adjustments since Elana lives here as well - I was wrong! I made the chocolate chip scones this morning (following the recipe to the letter) and knew instantly the thin batter would spread and it did -- i've got pancake-like scones and not at all what I was hoping for.</p> <p>Anyone else tried these recipes at altitude? I have no idea how to fix them unless just adding more almond flour will do the trick?</p> <p>Any help would be appreciated - I'm an avid gluten-free baker, but new to almond flour as the sole flour in a recipe. </p>