http://www.elanaspantry.com/forums/ Forums for the elanaspantry.com website en Thu, 18 Mar 2010 15:57:29 +0000 http://www.elanaspantry.com/forums/topic/inconsistent-almond-flour-texture-quality#post-1314 Thu, 18 Mar 2010 08:15:11 +0000 SCDsince2002 1314@http://www.elanaspantry.com/forums/ <p>I just received a 25 lb box of Hughson Nut's almond flour on Saturday. I opened it right away (it came in a sealed box and the flour was in one open plastic bag. As, usual I brought out my small ziplock bags to package it up for my deep freezer. Immediately I noticed that the texture of this almond flour was very gritty and with my experience knew that this flour was mot going to be as palatable as I like (or my husband likes-he's the one on the SCD diet) and, it doesn't rise as well.</p> <p>I e-mailed Hughson Nut and got no response. So I called them. To make a long story short, they will NOT let you return their nut flour. They said since I opened the box, the flour it now considered contaminated and they would have to throw it away. So now I'm stuck with $130.00 of gritty nut flour.</p> <p>I have been buying almond flour since 2002-first with Platinum Nut, then Honeyville. The Honeyville texture was great the first time I ordered from them (25lb), the second time (25 lb) it was very coarse. Although they sent me a 5lb bag for my trouble, (the quality was much better) I did not get satisfactory answer from them about the texture quality when ordering a 25 lb. (I think the second time they sent me a box from Hughson Nut-looking back it was packaged the same way)</p> <p>Hughson Nut charges more than Honeyville for 25 lbs. I thought the quality would be better-what a fool I was! This stuff is not cheap and there is such a demand now it seems that Hughson Nut doesn't care or need to have repeat business. Customer service seems to be nonexistent for the home almond flour baker.</p> <p>Has anyone tried JustAlmonds.com? I called them for a sample (just a tablespoon in an envelope please?), but I haven't heard back.</p> <p>So, buyer beware I guess and definitely don't buy from Hughson. </p> http://www.elanaspantry.com/forums/topic/earn-minimum-rs-20000-pm-through-simple-online-copypaste-work-8#post-1312 Thu, 18 Mar 2010 01:49:28 +0000 RS02gnx3059 1312@http://www.elanaspantry.com/forums/ <p>DATA-ENTRY WORK EARN MINIMUM RS 20,000 PER MONTH: Excellentdata-entry work for those interested in working from HOME, SMALL OFFICES,etc. Earn minimum Rs 20,000 per seat per month. Simple work, no specialtraining required. Knowledge of Computers, English Language &#38; Internet Surfingis all that is required. Sign up immediately by paying an affordable deposit perseat, we have more than 250 seats working on this excellent process since last18 months. Special discount for mass-booking of seats. 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Sign up immediately by paying an affordable deposit per seat, we have more than 250 seats working on this excellent process since last 18 months. Special discount for mass-booking of seats. Get in touch with your individual or company profile on <a href="mailto:dataprocessmumbai@yahoo.com.">dataprocessmumbai@yahoo.com.</a> Use discount code no. rs02gnx3024 while applying. </p> http://www.elanaspantry.com/forums/topic/kosher-for-passover-agave-nectar#post-1310 Wed, 17 Mar 2010 11:32:17 +0000 elke613 1310@http://www.elanaspantry.com/forums/ <p>Does anyone know of a brand of Agave nectar that is reliably certified kosher for passover? </p> http://www.elanaspantry.com/forums/topic/unbaked-binder#post-1309 Wed, 17 Mar 2010 10:32:49 +0000 geckahn 1309@http://www.elanaspantry.com/forums/ <p>Hey all, I'm interested in making a version of elena's power bars that stay together better at room temperature. Theyre great out of the fridge but once theyre out for awhile start falling apart.</p> <p>I was wondering if anyone had any tips on how to make a binder that holds together better without using honey or more agave/sugar. Will adjusting the ratio of coconut oil to nut butter help? increasing flax? etc.</p> <p>Any tips would be greatly appreciated. </p> http://www.elanaspantry.com/forums/topic/elana-i-love-your-book-but#post-1302 Tue, 16 Mar 2010 21:03:56 +0000 mymanzwife 1302@http://www.elanaspantry.com/forums/ <p>Have you tried making this palm sugar syrup? I use equal amounts of this in place of the agave nectar in all of her recipes and am very satisfied with the level of sweetness. </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> <p>I guess if you don't think it's sweet enough for your taste, then maybe you could experiment with increasing the ratio of palm sugar to water.</p> <p>I've read through Elana's Pantry (blog) and forum since finding this site in January and had come across these links on her decision to stick to the brand of agave she recommmends.<br /> <a href="http://www.elanaspantry.com/the-great-agave-syrup-debate/" rel="nofollow">http://www.elanaspantry.com/the-great-agave-syrup-debate/</a></p> <p><a href="http://stanford.wellsphere.com/healthy-eating-article/madhava-s-craig-gerbore-responds-to-agave-nectar-controversy-here/584480" rel="nofollow">http://stanford.wellsphere.com/healthy-eating-article/madhava-s-craig-gerbore-responds-to-agave-nectar-controversy-here/584480</a></p> <p>Since I had never used agave in the first place, I was uncomfortable with the controversy and thought the palm sugar syrup idea was a much better option. I love it. </p> http://www.elanaspantry.com/forums/topic/elana-i-love-your-book-but#post-1301 Tue, 16 Mar 2010 16:11:08 +0000 wheeler604 1301@http://www.elanaspantry.com/forums/ <p>Since the recent revelation about agave nectar is it possible to change some of your recipes to include PALM SUGAR? I am not sure what quantities to sub the agave for tho... agave is much sweeter than palm sugar.... have you heard about the agave debate? </p> http://www.elanaspantry.com/forums/topic/substitute-for-agave#post-1300 Tue, 16 Mar 2010 16:08:37 +0000 wheeler604 1300@http://www.elanaspantry.com/forums/ <p>PALM SUGAR....I recently found out that agave nectar is very high in fructose (similar to high fructose corn syrup...I am very sad about this really since I loved agave nectar). I did some research and discovered Palm Sugar as a great alternative. It is not as sweet as agave nectar therefore I haven't tried it in any of the recipes yet, but for teas etc it works great. Do your research and learn about the truth of agave nectar! </p> http://www.elanaspantry.com/forums/topic/burnt-chocolate-cake#post-1299 Tue, 16 Mar 2010 11:13:18 +0000 eeastman 1299@http://www.elanaspantry.com/forums/ <p>It was still delicious, don't get me wrong! My hubby even said he liked the burnt part. Ha ha. Thanks for the advice. I'll try it again at 325 and let you know how it goes. </p> http://www.elanaspantry.com/forums/topic/coconut-cinnamon-almond-drop-cookies#post-1298 Tue, 16 Mar 2010 09:25:02 +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/burnt-chocolate-cake#post-1297 Mon, 15 Mar 2010 23:14:44 +0000 mymanzwife 1297@http://www.elanaspantry.com/forums/ <p>Yep, I've made the chocolate cake and did so by lowering the temp 25 degrees and had no burning problems. I automatically lower the temp on all of these recipes as I find they brown easier on the outside before the middle gets done properly.</p> <p>Not sure about whether the reduced agave may have been more of an issue with yours burning, though. Guess you'll know if you go to make it again using the same amount AND lowering the temp. The chocolate cake is one of my faves, so I hope it works out for you next time! </p> http://www.elanaspantry.com/forums/topic/margarite-cupcake#post-1296 Mon, 15 Mar 2010 23:03:02 +0000 mymanzwife 1296@http://www.elanaspantry.com/forums/ <p>By using the "search" at Elana's Pantry, it came up with this comment (from the blog post on Vanilla Cupcakes with Chocolate Frosting).<br /> <a href="http://www.elanaspantry.com/vanilla-cupcakes-with-chocolate-frosting/" rel="nofollow">http://www.elanaspantry.com/vanilla-cupcakes-with-chocolate-frosting/</a><br /> The margarita version sounds good! :)</p> <p>"My friend just had her 30th Birthday and we celebrated with Elana's Vanilla cupcakes... MARGARITA STYLE. My friend adores margaritas so I took on the challenge. I used your exact recipe except I added 1/2 tsp. vanilla, 2 tsp. tequilla, 1 1/2 tsp lime zest, 1/4 cup fresh lime juice. I topped off half of the cupcakes with a cream-cheese, agave and fresh orange juice Frosting and the others I topped off with powdered Xylitol I whipped up in my Vitamix." </p> http://www.elanaspantry.com/forums/topic/burnt-chocolate-cake#post-1295 Mon, 15 Mar 2010 19:23:22 +0000 eeastman 1295@http://www.elanaspantry.com/forums/ <p>I'll try it. Thanks! </p> http://www.elanaspantry.com/forums/topic/margarite-cupcake#post-1294 Mon, 15 Mar 2010 18:42:33 +0000 cookie 1294@http://www.elanaspantry.com/forums/ <p>i was once reading over a recipe on this blog where a reader posted a comment saying that she had made margarita cupcakes out of one of the cupcake recipes here. i can't remember which cupcake it was, and don't know that it was explained how she had done it.<br /> any one want to own up? i'd like to make these for a fiesta i'm having next week!<br /> xoxo </p> http://www.elanaspantry.com/forums/topic/burnt-chocolate-cake#post-1293 Mon, 15 Mar 2010 18:40:19 +0000 cookie 1293@http://www.elanaspantry.com/forums/ <p>i have not used the cookbook yet, but baking from the blog, i have made the coconut flour chocolate cake a few times, and find it quite likely to burn the same way you describe. to remedy this, i have adjusted the baking temp at 25 degrees less than the recommended temp.<br /> hope this helps? </p> http://www.elanaspantry.com/forums/topic/substitue-almond-flour-for-regular-flour-in-recipes#post-1292 Mon, 15 Mar 2010 16:15:22 +0000 eeastman 1292@http://www.elanaspantry.com/forums/ <p>Similarly, I was wondering if you could make Elana's recipes with regular flour? I don't need to eat gluten-free for allergy reasons. I just prefer the high protein, no sugar options, but it would be nice to know if I could use regular flour in a pinch. I wonder if you just reverse the 5/8 -&gt; 1 cup ratio? </p> 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/maltitol-or-xylitol#post-1288 Sat, 13 Mar 2010 17:02:22 +0000 fsussman 1288@http://www.elanaspantry.com/forums/ <p>new link to my article on the therapeutic benefits of xylitol: <a href="http://www.fransussman.com/the-surprising-therapeutic-benefits-of-xylitol/" rel="nofollow">http://www.fransussman.com/the-surprising-therapeutic-benefits-of-xylitol/</a> </p> http://www.elanaspantry.com/forums/topic/sugar-addiction#post-1287 Sat, 13 Mar 2010 15:12:14 +0000 kdfunk 1287@http://www.elanaspantry.com/forums/ <p>Wow! Can I relate to all of this. I have been following many of Elana's blogs and post and finally decided to comment. I will attempt to make a very long story short. I have been sick all of my life. I am 49. In 2004 I hit, what I thought, was my lowest point. Western medicine could not diagnose me. By the grace of God I found help. I discovered what I was allergic/intolerant to; gluten, casein, yeast and many others. I cut these items out of my diet. I felt better and did wonderful for a few years. I slowly started introducing other forms of grains, carbs and sugar into my diet. I got worse and started going down hill quickly. I was desperate, depressed and sick. Again western medicine could only tell me I have a autoimmune problem and only wanted to treat the symptoms. I turned to a reputable ND, MSOM. I was put on the very strict Eubiotic diet along with homeopathic and chinese herbal medicine. I started receiving acupuncture also. Has taken several months but I am finally getting better. Bottom line: sugar is poison. And anything that is broken down quickly and turned to sugar in our system. It is very addicting and difficult to give up. It is a daily struggle. Just like any other addictive substance. I have enjoyed reading each of your struggles, comments and suggestions. I appreciate the opportunity to post my thoughts here. I am going to bake the GF simple bread today. I am anxious to see how I feel after eating it. </p> http://www.elanaspantry.com/forums/topic/teaching-gluten-free-classes#post-1286 Sat, 13 Mar 2010 11:39:14 +0000 cjschimpf 1286@http://www.elanaspantry.com/forums/ <p>My name is CJ Schimpf. I am a continuing education teacher at a technical college in Washington. I am have put together a gluten free class together that runs once a week for 4 weeks. I am looking to see if you might have any information I can use in my class to help teach people about gluten. I have some recipes I am going to show them and give them a packet of recipes, as I myself have learned to cook and bake gluten free foods. I am not gluten intolerant but many of the higher ups at this school are, as I was going through the culinary and the baking programs I had the task of making gluten free products handed to me. I have done some research and I feel there is so much more to learn. Any help or anything you would be willing to send my way will be helpful. Thank you. </p> http://www.elanaspantry.com/forums/topic/microwave-use-and-our-health#post-1285 Sat, 13 Mar 2010 10:43:50 +0000 lisastafford 1285@http://www.elanaspantry.com/forums/ <p>There is a necklace on the market that one can wear around their neck which helps the body combat the exposure to Electro Magentic Forces. My natural practitioner sells them and we are putting money into the budget to buy one for each member of our family.</p> <p>We have been off the microwaved food for 9 days now. The warmed up leftovers taste so much better out of the toaster oven. Yum. </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/sugar-addiction#post-1282 Fri, 12 Mar 2010 15:22:40 +0000 elissajeanette 1282@http://www.elanaspantry.com/forums/ <p>coconut oil helps me with sugar cravings - I have a teaspoon or two in herbal tea and it helps, apart from that, high protein diet and lower in carbohydrate/ fewer grains works for me (most of the time). I find that i get crazy sugar cravings if I let myself have bread or rice with a dish<br /> sarahcamp20 makes an interesting point, and reminds me that I've been going to an acupuncturist about a month now, and that has really helped me. I think much of it has habitual, like my body in times of stress started craving sugar, then it became a pick me up - can't have caffeine, but have had terrible energy and blood sugar drops in the past. Acupuncture has really helped with all of that. And spirulina I think for the energy/blood sugarish drops helped yesterday. I'd have to take it long term or more than once to recommend it, but it popped into my head so there it is.. </p> http://www.elanaspantry.com/forums/topic/need-something-mozzarella-like-ricotta-like#post-1281 Fri, 12 Mar 2010 15:15:27 +0000 elissajeanette 1281@http://www.elanaspantry.com/forums/ <p>I can have cream cheese frosting again?? I'm on the verge of screaming with enthusiasm... WOW thank you for doing all the hard experimenting for us haha<br /> Carrot cake here I come! </p> http://www.elanaspantry.com/forums/topic/microwave-use-and-our-health#post-1280 Fri, 12 Mar 2010 15:10:36 +0000 elissajeanette 1280@http://www.elanaspantry.com/forums/ <p>* I said "little can be done about it" but iodine in the iodine deficient, some homeopathy and energy therapies can be very beneficial in combatting the effects of radiation of all sorts, including microwave. I still don't recommend eating as a rule foods that have been zapped in the microwave.. and I agree they taste icky - isn't that a good enough reason? </p> http://www.elanaspantry.com/forums/topic/microwave-use-and-our-health#post-1279 Fri, 12 Mar 2010 15:07:47 +0000 elissajeanette 1279@http://www.elanaspantry.com/forums/ <p>I don't use a cellphone if I can avoid it, and there is nothing I can do about the outside microwaves outside apart from move to a remote area, not exactly in my budget to do. I realise the danger, particularly when we moved clinics and can observe the health patterns in areas of concentrated microwave radiation, but I also realise there's little that can be done about it. At least by little ole me..<br /> I'd give links but I'm old school in my research, I hate using the internet (or it hates me.. I'm still trying to work that out haha) most of my stuff comes from books, journal articles and a little from family medical/herbal gossip. Slow death by rubber duck is a more recent commercial book that addresses some of this stuff, microwaves are a very small part, but it's very interesting. I recommend you read it, but then I'd say that about a million books this week.. procrastination. Read whatever I can but what is necessary for university haha<br /> On another note - have either of you read the brain that changes itself? Completely off topic, but I read it recently and it's really interesting. </p> http://www.elanaspantry.com/forums/topic/passover-seder#post-1278 Fri, 12 Mar 2010 14:39:02 +0000 elissajeanette 1278@http://www.elanaspantry.com/forums/ <p>OOH your gravy recipe sounds delicious, I'm going to try that. No I haven't tried that version of matzo/mock matzo, but it looks good. I wonder if it would be possible to do it with hazelnut meal or ground cashews? My niece is coming and is allergic to almonds. Oh how I love our genes - it makes family get togethers so confusing!<br /> Stuffed roasted capsicum is always a winner. Oh, I had dinner with someone last night who said that they get large flat mushrooms, and stuff it with falafel mix before baking.. an interesting take on stuffed mushrooms if you like flafels </p> http://www.elanaspantry.com/forums/topic/the-paleo-diet#post-1277 Fri, 12 Mar 2010 14:33:31 +0000 elissajeanette 1277@http://www.elanaspantry.com/forums/ <p>vyvyan<br /> I haven't read anything really about this diet, but I have read a bit about good fats and I have been using coconut oil, olive oil, i will use butter when I can find that incredible goats butter again... I can definitely tell the difference just from starting to make my diet simpler and more traditional. I'm grain free at the moment (except oats, for some reason I can't tolerate gluten but I seem to be genetically adapted to oats) because I'm trying to lower my carb intake - something about insulin resistance and what not. I'll read about these diets, but I don't think I'm going to give up my morning porridge drizzles with coconut oil and the teeniest bit of cocnut palm sugar (I was surprised to find it's lower GI than agave)<br /> HAve you read anything by Mary Enig on traditional foods and oils? </p> http://www.elanaspantry.com/forums/topic/the-paleo-diet#post-1271 Thu, 11 Mar 2010 13:29:44 +0000 vyvyan 1271@http://www.elanaspantry.com/forums/ <p>I used to use Earth Balance but vegetable oils (processed or not) are not Paleo... or probably good for you. Even though they contain healthy fats, they are not converted properly by the body, according to Cordain and the other people who study this issue. They say animal fats (butter, ghee, lard) are preferable to vegetable oils, and also recommend olive oil, flax seed oil, canola (rapeseed). I use butter, lard, coconut oil and almond butter (for spreading on Elanas bread). </p> <p>It might be hard to grasp this claim, but my flat stomach and increase in muscle mass is a testament to this rejection of conventional wisdom. </p> http://www.elanaspantry.com/forums/topic/carrot-souffle-recipe#post-1270 Thu, 11 Mar 2010 11:52:20 +0000 lisastafford 1270@http://www.elanaspantry.com/forums/ <p>Sorry, I left out two ingredients above. 1/2 stick unsalted butter, and 1/2 tsp baking soda. </p> http://www.elanaspantry.com/forums/topic/coconut-cinnamon-almond-drop-cookies#post-1269 Thu, 11 Mar 2010 11:39:57 +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 Elana's page? </p> http://www.elanaspantry.com/forums/topic/almond-flour-cupcakes#post-1268 Thu, 11 Mar 2010 11:34:50 +0000 lisastafford 1268@http://www.elanaspantry.com/forums/ <p>How long has your daughter been on the SCD? Do you soak the beans and cook them yourself? Does your daughter tolerate the chocolate icing ok? My daughter is celiac and on the SCD also. My husband and I are doing the diet too, and it's been 7 1/2 weeks. </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/the-paleo-diet#post-1266 Thu, 11 Mar 2010 11:22:02 +0000 lisastafford 1266@http://www.elanaspantry.com/forums/ <p>Butter is one thing we still use a little bit of. We use no milk, cream, ice cream..., and I am having no cheese. I have used a little oil on fish and veggies, in place of butter a few times. We still like a little butter or Earth Balance spread (non dairy oil blend) on our almond flour waffles.</p> <p>The Paleo Diet says to eliminate salt from the diet, but our natural practitioner said that my daughter is low in salt. She said to continue to use Celtic Sea salt to taste, so our whole family will continue to do that. She said Dr. Cordain doesn't want us to have "Table salt." </p> http://www.elanaspantry.com/forums/topic/pizza-recipe-in-elanas-cookbook#post-1265 Thu, 11 Mar 2010 09:51:38 +0000 gkmt50 1265@http://www.elanaspantry.com/forums/ <p>I am wondering if any of you have frozen this? I was thinking of making my own frozen pizzas for those (too many) days when we are busy in the evening and I have no time to cook.</p> <p>If you did freeze them, did you sauce and cheese them first, so they were ready to go, or did you just freeze the crusts?</p> <p>If you just froze the crusts, did you top them and bake or did you thaw, top and then bake?</p> <p>Thanks for any help you can give :) </p>