http://www.elanaspantry.com/forums/ Forums for the elanaspantry.com website en Fri, 19 Mar 2010 02:42:23 +0000 http://www.elanaspantry.com/forums/topic/2-questions-about-almond-butter-blondies#post-1315 Thu, 18 Mar 2010 10:10:35 +0000 janeen 1315@http://www.elanaspantry.com/forums/ <p>I haven't made these before and have 2 questions:<br /> 1. Could someone please tell me how many cups are in a 16 oz jar of almond butter? My jar is quite a bit bigger...<br /> 2. Is there any reason these wouldn't work if I left out the baking soda? I'm thinking of making them during Passover... if I can wait that long, LOL!</p> <p>Thanks!<br /> Janeen </p> 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/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-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-1097 Tue, 09 Feb 2010 00:05:32 +0000 jane 1097@http://www.elanaspantry.com/forums/ <p>I am cooking for someone who is gluten intolerant and diabetic. I would like to know if there is a substitute to bake with for agave? </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/coconut-cinnamon-almond-drop-cookies#post-892 Wed, 13 Jan 2010 13:16:04 +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 Pecan Shortbread Cookies 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 almond flour, 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 &#38; Sons Trading Company Inc. A Vegetarian Company. The web site is Edwardandsons.com</p> <p>Enjoy! </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/substitue-almond-flour-for-regular-flour-in-recipes#post-1084 Sun, 07 Feb 2010 10:39:19 +0000 hmeyers2@aol.com 1084@http://www.elanaspantry.com/forums/ <p>Can you substitue almond flour for flour in regular recipes? If so, what is the equivalent measurement? </p> http://www.elanaspantry.com/forums/topic/maltitol-or-xylitol#post-209 Tue, 17 Mar 2009 09:01:40 +0000 mandy 209@http://www.elanaspantry.com/forums/ <p>Sugar is more of a problem for me than gluten, so I'm wondering, does anyone know how healthy maltitol and xylitol are and if they would be a good substitution for sugar or agave nectar, particularly for people with candida?<br /> Has anyone had success using one or the other in everyday baking? </p> http://www.elanaspantry.com/forums/topic/sugar-addiction#post-161 Sun, 21 Dec 2008 18:39:39 +0000 Alice 161@http://www.elanaspantry.com/forums/ <p>Anyone out there battle with sugar addiction? I'm 46 and sick of it. I want to start January with a fresh new plan. I'm reading Sugar Shock right now. </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-1223 Fri, 05 Mar 2010 12:13:05 +0000 lisastafford 1223@http://www.elanaspantry.com/forums/ <p><a href="http://www.relfe.com/microwave.html" rel="nofollow">http://www.relfe.com/microwave.html</a></p> <p>This link will give you enough reasons to stop using the microwave for everything. Please read it today and share your thoughts. How many people do you know who microwave everything from the baby bottle to the family dinner?</p> <p>I have been aware of some of these issues for years but have rationalized using it to warm up leftovers. This stops today for our family. We are getting even more back to basics.</p> <p>Since being gluten free for almost 7 weeks now, I expected my daughter's anxiety and fears to settle down/disappear. For us, this is not the case. I think that the microwave has a lot to do with it, and it is my responsibility to stop its' use in our home. </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/need-something-mozzarella-like-ricotta-like#post-943 Wed, 20 Jan 2010 05:48:50 +0000 janeen 943@http://www.elanaspantry.com/forums/ <p>I have just GOT to have something to substitute for cheese. We gave up dairy about a year ago, but would really, really like something to put in blintzes, in lasagna, and on pizza.</p> <p>No dairy (including goat and sheep cheese), and no soy. It doesn't have to be vegan. Suggestions???</p> <p>Thanks!<br /> Janeen </p> http://www.elanaspantry.com/forums/topic/passover-seder#post-1245 Tue, 09 Mar 2010 15:44:41 +0000 janeen 1245@http://www.elanaspantry.com/forums/ <p>Our family has been GFCF for about a year now, so we are starting to get the hang of it. We get many of our recipes and ideas from Elana's Pantry, since we also try to eat organic and unprocessed. But... we are just now converting to Judaism, so I am embarking on my first Passover Seder, and I have to make it GFCF! Anyone have suggestions for me? I just saw Elana's double chocolate orange torte - I am thinking that is a big YES. I was also thinking maybe the chicken with olives and prunes? What else???</p> <p>Thanks!<br /> Janeen </p> http://www.elanaspantry.com/forums/topic/the-paleo-diet#post-999 Thu, 28 Jan 2010 21:43:55 +0000 lisastafford 999@http://www.elanaspantry.com/forums/ <p>Has anyone read The Paleo Diet website or book? It is Gluten Free and involves the consumption of whole foods, especially fruits, leaves, berries, meat, fish and poultry. There are a lot of good recipes on the website that our families can eat. What are your thoughts? </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/almond-flour-cupcakes#post-1202 Sun, 28 Feb 2010 15:45:25 +0000 khart@triad.rr.com 1202@http://www.elanaspantry.com/forums/ <p>I need a cupcake recipe, vanilla or chocolate, that uses almond flour. Love Elana's recipes, but just found out that my daughter is allergic to coconut and can't use the ones she has on her website. Love the flavor of almond flour, but can't find a recipe anywhere that uses it in cupcakes. Help! Her birthday is coming up... </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> http://www.elanaspantry.com/forums/topic/agave-nectar#post-1246 Tue, 09 Mar 2010 20:26:39 +0000 runnerone 1246@http://www.elanaspantry.com/forums/ <p>I started using Agave Nectar several months ago. After reading this article, who knows what people should be doing when they are trying to stay healthy. Any thoughts?</p> <p>3-8-2010 - This was in Bottom Line Secrets<br /> Agave Health Claim Doesn't Match Its Hype</p> <p>From the same cactus that gives us tequila, we now have a sweetener that is making health-food fanciers kick up their heels in delight -- it is a syrup made from agave, a succulent native to Mexico. Even my supermarket is now selling a variety of products proudly proclaiming that they are "sweetened with agave nectar," the implication being that this is healthier than regular sugar or high-fructose corn syrup (HFCS).</p> <p>It's easy to understand how agave syrup got its great reputation. The cactus has been cultivated for thousands of years. Even its name, "agave," has a fine pedigree, coming from the Greek word for noble. Fresh extracts from the agave plant have been shown to have anti-inflammatory and some antioxidant properties -- but unfortunately, there's zero evidence that any of those compounds are present in the commercially made syrup.</p> <p>Agave Claims</p> <p>Agave nectar is an amber-colored liquid that pours more easily than honey and is sweeter than white table sugar, according to Jeannette Bessinger, author of Simple Food for Busy Families. Among the health claims are that it's gluten-free (but so are all other refined sugars) and suitable for vegan diets (again, just like the rest of the<br /> sweeteners) -- and, most especially, that it has a relatively low glycemic index. A large body of research shows that foods with low glycemic indexes, such as vegetables, beans and high-fiber foods in general, tend to be healthier for us than foods that quickly raise our blood sugar. But in the case of agave nectar, you have to ask, why does this sugar have a low-glycemic index? And the answer is that agave nectar is made largely of fructose, which, even though it has a low glycemic index, is being implicated in many long-term health problems. With the exception of pure liquid fructose, agave nectar has the highest fructose content of any commercial sweetener. </p> <p><a href="http://link.dhn.bottomlinesecrets.com/r/KJBOYV/PFFTG/7AD5QH/QB34I/62PPV/N9/t/" rel="nofollow">http://link.dhn.bottomlinesecrets.com/r/KJBOYV/PFFTG/7AD5QH/QB34I/62PPV/N9/t/</a></p> <p>It's worth knowing that all sugars, from white table sugar to high-fructose corn syrup and even honey, include some mixture of fructose and glucose. For example, table sugar is 50% fructose/50% glucose and HFCS is 55/45. Agave nectar is a whopping 70% to 90% fructose. </p> <p>"Fructose, which is basically the sugar found in fruit, is perfectly fine when it is ingested in whole foods like apples," said nutritionist Jonny Bowden, CNS, author of The 150 Healthiest Foods on Earth. "That's because it also comes with a host of vitamins, antioxidants and fiber, so you are getting good stuff along with it. But, when fructose is extracted from fruit, concentrated and made into a sweetener, it plays havoc with the metabolism." </p> <p><a href="http://link.dhn.bottomlinesecrets.com/r/KJBOYV/PFFTG/7AD5QH/QB34I/AMTTM/N9/t/" rel="nofollow">http://link.dhn.bottomlinesecrets.com/r/KJBOYV/PFFTG/7AD5QH/QB34I/AMTTM/N9/t/</a></p> <p>Research shows that fructose, more than other kinds of sugars, contributes to insulin resistance and often significantly raises blood levels of triglycerides (a risk factor for heart disease) in both obese and healthy people.<br /> It also has a greater propensity than other sugars to increase fat around the middle, which elevates risk for diabetes, heart disease and metabolic syndrome. And it's the sweetener most often linked to nonalcoholic fatty liver disease. (To learn more about the dangers of fructose, see Daily Health News, May 12, 2008.) <a href="http://link.dhn.bottomlinesecrets.com/r/KJBOYV/PFFTG/7AD5QH/QB34I/OR5A0/N9/t/" rel="nofollow">http://link.dhn.bottomlinesecrets.com/r/KJBOYV/PFFTG/7AD5QH/QB34I/OR5A0/N9/t/</a></p> <p>Spun Sugar</p> <p>So, in the end, it's all spin. "Agave nectar syrup ends up being a triumph of marketing over science," said Bowden.</p> <p>Agave nectar is not poison -- it's okay to enjoy it from time to time, says Bowden. But don't believe the hype that it's a health food -- that's just food-industry sweet talk. </p> http://www.elanaspantry.com/forums/topic/pate-a-choux#post-1261 Wed, 10 Mar 2010 16:33:56 +0000 carrolch 1261@http://www.elanaspantry.com/forums/ <p>Has anyone tried to make pate a choux with either almond or coconut flour? Any success? </p> http://www.elanaspantry.com/forums/topic/almond-flour-exchange#post-800 Fri, 01 Jan 2010 16:14:41 +0000 Momto4boys 800@http://www.elanaspantry.com/forums/ <p>If I have a recipe that calls for 2 cups "All purpose flour" how much Almond Flour would I use in exchange? My boys have their favorites and I want to adjust accordingly. </p> <p>Thanks,<br /> Gracee </p> http://www.elanaspantry.com/forums/topic/diabetic-celiac-low-gi-cake#post-573 Wed, 28 Oct 2009 23:22:38 +0000 studentmum 573@http://www.elanaspantry.com/forums/ <p>Hi All,</p> <p>My niece is a diabetic celiac, she is only 9 and misses out on a lot of things friends have, I would love to make her a very yummy special cake but haven't done much homework so was wondering if anyone else in the same situation has worked out the nutritional values of some of the gluten free cakes so I cake make a low GI one.</p> <p>Thanks<br /> Sarah :) </p> http://www.elanaspantry.com/forums/topic/cookies-went-flat-when-using-gluten-free-flour#post-1231 Sat, 06 Mar 2010 11:46:24 +0000 bucket 1231@http://www.elanaspantry.com/forums/ <p>Hi Everyone<br /> For the first time I tried making my favorite chocolate chip cookie recipe with Bob's gluten free flour. I followed my recipe but replaced the flour with Bob's gluten free and added the Xanthan gum as suggested on Bob's bag. Well my cookies turned out paper thin. They just kept spreading. What did I do wrong? They tasted great and were very crispy but I'm trying to figure out why they went so thin. The batter was normal and not thin.<br /> Thanks for any insight you may share </p> http://www.elanaspantry.com/forums/topic/almond-mealyeast-free-diet#post-1207 Mon, 01 Mar 2010 09:33:08 +0000 penfrank 1207@http://www.elanaspantry.com/forums/ <p>Hi, I love cooking with almond meal but I have recently had to go on a yeast-free diet. Does anyone know whether packaged almond meal has mold in it (as packaged almonds often do)? And if so, is there a wauy to get rid of the yeast safely?</p> <p>Thanks. </p> http://www.elanaspantry.com/forums/topic/cheap-paleo-cookbooks#post-1243 Mon, 08 Mar 2010 03:57:13 +0000 vaughntylera 1243@http://www.elanaspantry.com/forums/ <p>Paleo Cookbook By Nikki Young. This is a great cookbook for healthful lifestyles. The link is a specially priced link just for you! :)</p> <p><a href="http://975fa7-eoej0mtfki7sa4s5nb3.hop.clickbank.net/" rel="nofollow">Click Here!</a> </p> http://www.elanaspantry.com/forums/topic/tortillas#post-517 Thu, 08 Oct 2009 11:58:41 +0000 Skycatcher 517@http://www.elanaspantry.com/forums/ <p>Newbie here. Have ordered the flour, salt and cookbook and can't wait to get started. Going shopping for the rest of the staples today. I'm especially interested in the pizza dough recipe someone mentioned was in the book. </p> <p>I am sensitive/allergic to most grains/corn/rice/soy (and other stuff), but I know I can eat almonds with no repercussions. </p> <p>Has anyone tried using the almond flour for tortillas for Mexican food? Soft? Hard/fried? </p> <p>Thanks,<br /> Skycatcher </p> http://www.elanaspantry.com/forums/topic/bagelsi#post-1239 Sun, 07 Mar 2010 21:27:31 +0000 DonnaMuraAdmin 1239@http://www.elanaspantry.com/forums/ <p>I am fairly new to gluten free baking. I jsut ordered Elanas cookbook. I was just wondering if anyone has used the almond flour to make bagels. I would appreciate all the help I can get. Donna in TN <a href="mailto:djmura1@gmail.com">djmura1@gmail.com</a> </p> http://www.elanaspantry.com/forums/topic/sandwich-bread-20-became-banana-bread-10-wow#post-291 Mon, 08 Jun 2009 20:43:51 +0000 Shabbydiva 291@http://www.elanaspantry.com/forums/ <p>Hi! My dear boyfriend has been cooped up with me as I recover from a broken ankle. This means that the primary cook and bottle washer is down for the count, which has resulted in all sorts of interesting things. For one thing, my stock pot was "missing" as it was put at the back of the muffin tins. For another, his idea of buying a few bananas meant we had about 20. I do not even eat bananas out of hand, so we had about five almost mushy ones tonight to contend with. I made the Sandwich Bread 2.0 two weeks ago for a lunch, and we all agreed it was delish and slightly reminiscent of banana bread--just more savory. </p> <p>Bananas meet Sandwich Bread 2.0!</p> <p>I am one to print off recipes, put them in a plastic sleeve, and store away in a 3-ring binder. When I play around with them, I put a post-it with the ingredients I tried. This way I can figure out what went right and what went wrong. I read the 5 generation family recipe--gluten filled, of course--as well to make this batch. Perfect the first time out, which I am amazed by. Although, this is the fifth time I have adapted one of Elana's recipes, and only one of those was totally questionable. The other three were amazing--orange cupcakes, red velvet cupcakes, and tiramisu cupcakes/tiramisu. (Let me know if anyone wants to know the specifics of those, however, none are CF.)</p> <p>Here goes with the low-down on the banana bread:</p> <p>In medium bowl whisk together:<br /> -2 cups almond flour<br /> -1 cup arrowroot powder<br /> -1/4 cup flax meal<br /> -1 teaspoon baking soda<br /> -1 teaspoon Celtic salt<br /> -1 teaspoon cinnamon<br /> -1/2 teaspoon nutmeg (I prefer freshly grated.)</p> <p>In large bowl with hand beater or in stand mixer, mix together:<br /> -3 large ripe bananas<br /> -3 eggs<br /> -1/2 cup blue agave<br /> -1/4 cup grapeseed oil<br /> -1 tablespoon vanilla<br /> -1 tablespoon apple cider vinegar </p> <p>After bananas are mostly broken up in wet ingredients, add dry ingredients until just combined thoroughly.</p> <p>***If you want to add any pecans, walnuts, raisins, or CHOCOLATE CHIPS, now is your chance. I live by the motto, "Save the Earth, it is the only planet with chocolate." so you know what we did around here!***</p> <p>Pour into four individual small loaf pans that have been brushed with grapeseed oil and lined with strips of parchment paper. (I have not tried a large loaf, but I find GF breads more dense, and banana bread super dense--GF or not--so I went with the mini loaf pans.)</p> <p>Bake at 350 degrees fr 35-40 minutes, or until a long toothpick comes out clean.</p> <p>Lift loaves out of pans by the edge of the parchment paper and place on wire rack to cool.</p> <p>Enjoy!!!</p> <p>And just so you know, even the dear boyfriend was able to make this with some minor "adult" supervision! Yeah David!!! So easy. So good. </p> http://www.elanaspantry.com/forums/topic/almond-flour-autism-diets#post-1234 Sat, 06 Mar 2010 18:31:50 +0000 gkmt50 1234@http://www.elanaspantry.com/forums/ <p>I was reading that almonds are BAD for those on the LOD (Low Oxalate Diet), which is another common diet used for autism treatment (and I guess also high in Salicylates!)</p> <p>I wanted to get that out there for people who, like me, were using GFCF or SCD for spectrum disorders, and didn't know about the oxalate and salicylate factor.</p> <p>I think I am going to make sure we only get one serving of almond stuff a day. It sounds "easy" to do that, but not so much if we have pancake or muffin for breakfast, sandwiches for lunch and cookies for dessert after dinner. LOL !!! </p> http://www.elanaspantry.com/forums/topic/bobs-almond-flour-question#post-1180 Sun, 21 Feb 2010 19:14:33 +0000 gkmt50 1180@http://www.elanaspantry.com/forums/ <p>I know that Elana specifically says not to use this stuff. But I sent my dh into Whole Foods to get some almond flour and forgot to tell him this... WF is 40 miles away so I don't fashion taking it back. So I am wondering if anyone has had success using Bob's, or has a suggestion to using it until I can order some almond flour online.</p> <p>Elana's FAQ says it has a course texture... I have a mortar and pestle if you think that would be of use to grind it up more???</p> <p>Any suggestions? Thanks in advance! </p> http://www.elanaspantry.com/forums/topic/can-i-replace-regular-flour-for-almond-flour#post-1230 Sat, 06 Mar 2010 10:36:54 +0000 Jwbrock 1230@http://www.elanaspantry.com/forums/ <p>My son is gluten intolerant so we've LOVED the almond flour recipes from Elana. However, we've just discovered he's allergic to ALMONDS! What kind of flour - and how much - could we substitute for almond flour in Elana's recipes? </p> http://www.elanaspantry.com/forums/topic/blanched-almond-flour-plus-almond-meal-in-muffin-recipes#post-1229 Sat, 06 Mar 2010 08:49:32 +0000 JoseG 1229@http://www.elanaspantry.com/forums/ <p>Just a quick question to see if anyone has tried a mix of blanched almond flour and almond meal in muffin recipes or any other baking. </p> <p>When we first started gluten-free cooking we used Trader Joe's almond meal for the muffins. Finally deciding to invest in some bags of blanched almond flour (Honeyville) we moved in that direction. Recently, as we were running out of almond flour we used half and half in the cranberry lemon muffin recipe and the results were out of this world. They had the light airiness that blanched almond flour but they didn't sink as the original recipe does. Also, the almond meal provided a nice crispy (and slightly shiny) outer layer that was really nice. I know people have probably discussed almond meal versus almond flour on these forums in the past, but I was wondering if anyone else had experimented with half and half and what the results were. I think it would make a nice texture for a cake as well - like that one with the valencia oranges. </p> <p>Other thoughts? Or do most people just stick to their blanched almond flour? </p> http://www.elanaspantry.com/forums/topic/muffin-support#post-1174 Sat, 20 Feb 2010 19:59:17 +0000 Rhiannon 1174@http://www.elanaspantry.com/forums/ <p>Hi all<br /> I'm new and have had a go at two of the muffin recipes and both times they have peaked and browned really quickly on the top before the middle is cooked. My oven is a gas stainless steel delonghi (sp?) and all the temp numbers have been wiped off as well as all the baking symbols, It came with the house we purchased and no manual was left to give me an idea of how it works! haha<br /> My questions are where in the oven are these muffins best suited to cook? top , bottom middle...bake or fan bake? also my oven doesn't go as high as the suggested baking temp but seems to cook really fast and burn most things haha.<br /> With the eggs perhaps they should be at room temperature which I did or was this wrong??<br /> Any tips or suggestions??<br /> Thanks in advance </p> http://www.elanaspantry.com/forums/topic/powdered-eggs#post-1182 Tue, 23 Feb 2010 14:05:11 +0000 LW 1182@http://www.elanaspantry.com/forums/ <p>Hello,<br /> I was curious whether adding powdered eggs might be a good solution to reducing the amount of liquid in a recipe -- if you made a mistake, and used too much other liquid? </p> http://www.elanaspantry.com/forums/topic/breakfast-recipes#post-1181 Tue, 23 Feb 2010 10:48:58 +0000 MissChristine 1181@http://www.elanaspantry.com/forums/ <p>Hi. I am desperate for some new Paleo friendly breakfast recipes!!! Thanks! </p> http://www.elanaspantry.com/forums/topic/baby-food-and-celery#post-1212 Tue, 02 Mar 2010 20:57:42 +0000 TheBabyOswalds 1212@http://www.elanaspantry.com/forums/ <p>Hey Elana (and all of the Elana's Pantry world)!</p> <p>My sweetie and I are expecting our first little one in August, but I'm wanting to get a head start on thinking up different foods to make when "Nugget" (as he/she is so lovingly being called by everyone in our families) starts being able to eat baby food. We really want to make our own, and we have his mom to ask questions to, but I wanted to get your ideas on this, and see if you've ever done this / what ideas you have about it. Really I just wanted to pick your recipe booklet :).</p> <p>My other question to throw out there is about celery. Lately I've been craving celery like CRAZY, but I'm getting tired of plain celery (almond butter isn't settling well, so ants on a log are out), and the only idea I could think of was spreading Greek yogurt on it. SO I wanted to just ask what ideas you and others have for recipes using raw celery where it's the main ingredient. </p> <p>By the way, LOVE the site!! I keep telling people I swap recipes with to sign up for your emails, which are amazing (and make me drool); we're REALLY excited to try the roasted beets!!</p> <p>Thanks bunches!</p> <p>"The Baby Oswalds" </p> http://www.elanaspantry.com/forums/topic/liquid-in-almond-flour-recipes#post-1217 Thu, 04 Mar 2010 16:53:53 +0000 carrolch 1217@http://www.elanaspantry.com/forums/ <p>I noticed that a lot of the almond flour recipes use eggs but not other liquids like milk or water. Why is that? Would replacing one or more of the eggs with some other form of moisture work as well? </p> http://www.elanaspantry.com/forums/topic/passover-almond-flour#post-1203 Sun, 28 Feb 2010 19:14:44 +0000 mja333 1203@http://www.elanaspantry.com/forums/ <p>Hi. I am new to the beauty of almond flour. I would love to try the passover recipes but I need to find flour with kosher for passsover supervision. Anybody out there know of any?<br /> Thanks in advance,<br /> Miriam </p> http://www.elanaspantry.com/forums/topic/almond-meal-in-australia#post-796 Fri, 01 Jan 2010 02:27:51 +0000 crisford 796@http://www.elanaspantry.com/forums/ <p>Hi, any other aussies on here? I'd like to try these recipes and buy the book but am a bit put off by the lack of success with almond flours other than the ones reccommended. Has anyone in Australia had success with a particular brand? Or even found the reccommended ones here? </p> http://www.elanaspantry.com/forums/topic/stevia-and-more-liquids-in-place-of-agave-for-diabetics#post-1143 Sun, 14 Feb 2010 22:23:50 +0000 doodlebug1 1143@http://www.elanaspantry.com/forums/ <p>I'd like to use almond flour recipes for my diabetic husband, but am concerned about the agave, which I have tried on him and it certain sent his blood sugar up. Honey wouldn't be a great idea either. So, can I use stevia plus more liquids and if so, how to find compatible amounts?</p> <p>For example, if the recipe calls for 1/2 cup agave nectar, what would the equivalent be for liquid and regular stevia?</p> <p>Thanks for any help. </p> http://www.elanaspantry.com/forums/topic/chocolate-bark#post-1206 Mon, 01 Mar 2010 06:27:56 +0000 jeanyholt 1206@http://www.elanaspantry.com/forums/ <p>This recipe for chocolate bark was unbelievable! I served it at a dinner party last night and it was like crack! I did substitute whole almonds for the pecans and they were outstanding! </p> http://www.elanaspantry.com/forums/topic/chocolate-cake-help#post-778 Mon, 28 Dec 2009 21:03:04 +0000 Rosalee 778@http://www.elanaspantry.com/forums/ <p>When making this recipe from page 84, I noticed there is no oil listed; the other cake recipes I glanced through all contain oil. Is the cookbook correct for the chocolate cake, or was the oil ingredient omitted by mistake?</p> <p>I tried the fluffy marshmallow frosting (page 125). It tasted good, but I don't think I got it stiff enough. After 24 hours it is turning slightly darker and going flat.</p> <p>Help on either or both of these? Thanks! </p> http://www.elanaspantry.com/forums/topic/nut-mix-storage-time#post-1193 Thu, 25 Feb 2010 10:33:44 +0000 Kodama 1193@http://www.elanaspantry.com/forums/ <p>Hi all,</p> <p>I'm a recently diagnosed diabetic and have been making drastic changes to my diet. I'm using nut mixes as the majority of my snack food, and was looking at the smoked paprika almonds as a healthy snack to eat during the day. Does anyone know the shelf life of the almonds if stored in a container? </p> http://www.elanaspantry.com/forums/topic/almond-flour-in-canada#post-1069 Thu, 04 Feb 2010 15:48:19 +0000 erinselena 1069@http://www.elanaspantry.com/forums/ <p>Hi,<br /> Can anyone recommend a good almond flour in Canada to use? I'd like to refrain from purchasing online only because I hate to wait for things. I'd like to be able to go out an purchase it at a store for last minute baking.<br /> Thanks, </p> http://www.elanaspantry.com/forums/topic/gnocchi-options#post-1184 Tue, 23 Feb 2010 16:46:40 +0000 mtaylor 1184@http://www.elanaspantry.com/forums/ <p>I am looking for a gluten free recipe for sweet potato gnocchi. Online i can only fine one that uses Bob Mills gluten free flour + some hazelnut flour. I was hoping to find someting with only hazelnut, coconut or almond flours. Has anyone tried something before? </p> http://www.elanaspantry.com/forums/topic/hawaiian-breadroll-alternative-using-almond-flour#post-1178 Sun, 21 Feb 2010 12:27:13 +0000 gkmt50 1178@http://www.elanaspantry.com/forums/ <p>We are making the transition to grain free. Basically what that means is that I will be trying out recipes while using up the remaining ingredients in our home. Anyway, my daughter LOVES Hawaiian Rolls (King's brand) which I guess is a potato roll? Has anyone been able to mimic this flavor/texture with almond flour? I am sure I will be able to make a suitable sandwich bread using Elana's cookbook, just looking for a "dinner roll" she will enjoy as much as the King's brand.</p> <p>Thanks in advance. </p> http://www.elanaspantry.com/forums/topic/substitute-for-almond-flour#post-46 Thu, 21 Aug 2008 09:45:39 +0000 joeljulieb 46@http://www.elanaspantry.com/forums/ <p>I cannot have almonds, has anyone tried a substitute flour for Elana's recipes? </p>