I don't drink alcohol, however, I absolutely love fun, girly drinks in fancy glasses.  Hence, this deliciously refreshing, non-alcoholic beverage that I am calling a Ginger Lime Mocktail.  I think you could also call this sparkling zesty drink liquid superfood.  The ginger is full of anti-oxidants, good for digestion and is also anti-viral and anti-fungal.  The lime juice is packed with Vitamin C and bioflavanoids.

Today was our first beautiful summer day, and the boys are out of school for summer vacation already; so to celebrate I've been drinking this yummy mocktail all day.

Here are some of my favorite mocktail recipes on Elana's Pantry:

• Watermelon Aguas Frescas
• Orange Fizzie Cocktail
• DIY Sparkling Beverage
• Lemon Cooler

The winners of last weeks giveaway for the Cook It Allergy Free iPad/iPhone app are Donna C and Jessica Lopez!

Here are a few more refreshing cool drinks you might enjoy from some of my blogging friends:
-Sparkling Watermelonade from Silvana of Silvana's Kitchen
-Homemade Tonic Water from Georgia of Georgia Pellegrini
-Apricot Spritzer from Lexie of Lexie's Kitchen

Don't be confused by these gluten free Multi "Grain" Crackers.  Because they are in fact gluten free and grain-free.  That's right, these crackers don't contain grains.  What are they made of?  They contain a multitude of high protein, high fiber superfoods including almonds, flax and hemp.

So as you can see, even though these are called Multi "Grain" Crackers, I have not started eating grains again.  And yes, I've been grain free since 2001, on an eating plan (don't like the word diet) that is similar to those referred to as Paleo or Primal.

The idea for these gluten free crackers is from my dear friend Betsy.  She came over one Saturday afternoon last November so that we could go for a hike.  We did, and then we set out to bake our way through my kitchen.

These crackers were the first thing we made.  It was a lot of fun because Bets (that's her nickname), cooks the way I used to, before I started cooking for all of you.  She just throws ingredients around without any measurements and says things like, "a few handfuls of this," and "a lot of that."  I translated her handfuls and throws into exact measurements and then made the crackers a few more times to get them exactly the way I wanted.

Here are some more gluten free, grain free cracker recipes you may enjoy:
-Savory Grain-Free Crackers from Gluten-Free Goddess
-Honey Graham Crackers from Eat the Cookie!
-Herbed Almond Crackers from At the Bakers Bench

All of you regular readers know that I have an obsession with making healthy (ok, "healthier") gluten free cake pops.  Well, this obsession continues for Valentine's Day.

I spent an afternoon in my kitchen last week in total chocolate chaos.  I even tweeted about it (if you're not involved in the party that's over on twitter you may want to join, I'm there several times daily, tweeting away).  On twitter I stated, or shall I say, tweeted,  "my kitchen is covered in chocolate and I can't say why."

Well, now I'm saying why.  My kitchen was covered in chocolate because I was making gluten free Valentine's Day cake pops two ways.  First, pictured above, they are coated in white chocolate.  Next, below, the cake pops are coated in dark chocolate.  While they have very different flavor profiles, they're equally tasty and decadent in their own ways.  Of course, the dark chocolate covered cake pops are far healthier, so if that's a consideration, I would recommend going with them.

For these cake pops, I've omitted the jam or frosting on the inside, in order to create a more simply flavored confection.  The cake I use below is moist enough to hold together without any jam or frosting to "bind" it, so frankly it's not necessary for construction, it would just add another yummy flavor.

I hope you enjoy these Valentine's cake pops as much as we do, they are a huge hit in my household, and I feel happy just looking at them (though trust me, I ate my share as well!)

Valentine's Day Cake PopsNote: There is a print link embedded within this post, please visit this post to print it.

1 Chocolate Cake, from The Gluten-Free Almond Flour Cookbook, page 84 (view PDF)
2 cups dark chocolate chips or white chocolate chips
1 package gluten free organic sprinkles

Special Equipment:
1 heart muffin pan
22 paper lollipop sticks
2-4 styrofoam blocks

1. Bake Chocolate Cake as directed on page 84 of The Gluten Free Almond Flour Cookbook
2. Cool cake completely
3. Once cooled, crumble cake into a big bowl, making sure there are no large pieces
4. Cake mixture will be very moist, no need to add frosting or jam
5. Massage cake mixture with hands
6. Press mixture into heart shaped mold, then remove immediately and transfer to a parchment lined plate
7. Place plate of hearts in freezer for 1-2 hours until very solid
8. Remove one heart at a time from freezer
9. Dip about ½ inch of the tip of a lollipop stick into melted chocolate
10. Insert the lollipop stick straight into the bottom of the heart, pushing about ⅓ of an inch deep
11. Holding stick with heart attached, dip entirely into melted chocolate, until covered
12. Make sure chocolate coating meets at base of lollipop stick; this helps secure heart to stick
13. Twirl any excess chocolate coating off the cake pop so it is evenly coated
14. Apply sprinkles (if desired)
15. Place stick of cake pop into styrofoam block
16. Complete with remaining hearts and allow to set completely
17. Serve your gluten free Valentine's Day Cake Pops!

(You can store these gluten free cake pops in an airtight container in the refrigerator for up to 2 days)

Makes about 22 Gluten Free Valentine's Day Cake Pops

If you haven't already seen Bakerella's amazing cake pop video, I highly recommend it.  Her book is fantastic as well, with amazing ideas for cake pop creations.

What is your favorite "special treat" to make for yourself and your family.  Obviously, my favorite at present is cake pops, though I'd love to get a glimpse of things outside of the "cake pops box" and broaden my horizons, so please leave a comment below and let us know.

These healthier gluten free brownies are the perfect Super Bowl snack. My family loved them and I'm hoping my guests will too when I serve these treats along with my gluten free Super Bowl Cake Pops come next Sunday when the Packers take on the Steelers and I have my big, bad, gluten free Super Bowl party.

These brownies use high fiber coconut flour and are based on a recipe by Michelle from Gluten Free Fix; her recipe is called Gluten Free Fudge Brownies and her creation seems to be more dense than mine, though these brownies are very rich and dense as well.

Here are some more yummy gluten free brownie recipes for your eating pleasure:
-Almond Joy Coconut Brownies from Baking and Boys!
-Hazelnut Brownies from Lexie's Kitchen
-Dark Chocolate Brownies from Gluten-Free Goddess

Brownies, even gluten free, can be a very personal thing.  Some people like a cakey brownie, some like a dense fudgey type brownie.  What type do you like?

Leave a comment below with a link to your favorite brownie recipe.

It really is Joy the Baker's fault.  I have been baking scones every day since I read her post for Orange and Dark Chocolate Buttermilk Scones.  I knew I would have to make my own gluten free version.  So I did.  And it's scone mania over here.  It's gotten so bad that last weekend I made 5 batches of scones.  All gluten free of course.

Joy, I wish I was your gluten free neighbor.  And by the way, I do not have a dog, nor do I play loud 90's music.  And I'm not shy, well, that's not entirely true; I am shy in groups.  But not one-on-one, and I would definitely say, "hi," if I was your neighbor.  And I'd most certainly bring you a batch of these gluten free Orange Chocolate Scones.  If I was your neighbor.

I hope you all enjoy these healthy gluten free scones as much as my family and I have!

My friend Tia did a wonderful review of my The Gluten-Free Almond Flour Cookbook on her site, Glügle Gluten-Free.  She's also giving away one copy of my book, as well as a 5 pound bag of blanched almond flour from Honeyville, so check it out!

Here are some other gluten free scone recipes you might enjoy:
-Gluten Free Vegan Coconut Date Cardamon Scone Recipe from Book of Yum
-Honey Chai Scones from GF/BFF (Gluten-Free Best Friends Forever)
-Sweet Vanilla Blueberry Scones from Ginger Lemon Girl

We had a huge snowstorm here last night and I made my family a batch of this warming Mexican Hot Chocolate.  A hot drink is perfect for a cold day, and it's even better when warming spices such as cinnamon, chili and cayenne are added.

There is a ton of cinnamon in this recipe, so if you're not a cinnamon fan, you might want to reduce the amount from 1 tablespoon to 1 teaspoon.  Why do I use so much cinnamon?  Well, first, I just love the taste of the stuff.  Second, many studies have been done of late pointing to cinnamon as a spice that may help to control blood sugar levels.  Pretty neat stuff, huh?

Here are some other hot chocolate recipes you may enjoy:
-Delicious Hot Chocolate from Joy The Baker
-Salted Caramel Hot Chocolate by Savory Sweet Life
-Spanish-Style Hot Chocolate from Gluten-Free Gobsmacked

I want to thank Shirley of Gluten Free Easily and Kim from Cook It Allergy Free for their lovely reviews of my Gluten-Free Almond Flour Cookbook.  I really appreciate the kind words in each of these reviews and the astute observations that Shirley and Kim provide about using almond flour and my recipes.

This super healthy Asparagus Basil Salad is a not just nutritious, it's a treat for the palate.  Trust me, it's delectable, especially right now using wonderfully ripe vegetables at peak season. I found this recipe in Sunset Magazine.  Actually, I didn't find it, our family friend Mrs. Rose found it and made it for Mr. Rose's 75th birthday, a fabulous little gathering that the boys and I attended when we were in Davis, California visiting my folks a couple of weeks ago.

For those of you that commented on my last post, The Gluten Free Diet, about family and friends that don't understand, accommodate or respect your dietary restrictions (or eating plan, as I prefer to say) Mrs. Rose made tons of gluten free food for us!  And so, a yummy dinner was enjoyed by all.

However, IMHO, it really is up to us to maintain our boundaries and not eat food that makes us feel awful, just to spare someone else's feelings.  I would rather hurt their feelings than hurt my body; has anybody else been in a situation like that?

In any event, here's a yummy salad that pretty much anyone can enjoy.  If you don't do nightshades, it's still delicious without the tomatoes!

Asparagus Basil SaladNote: There is a print link embedded within this post, please visit this post to print it.
1 lb asparagus, trimmed and halved
1 cup grape tomatoes, halved
1 ripe avocado, cut into cubes
1 cup sliced basil leaves
¼ cup olive oil
2 teaspoons lemon juice
2 teaspoons dijon mustard
½ teaspoon celtic sea salt
½ teaspoon pepper

1. Steam asparagus for 5-7 minutes until fork tender
2. Place asparagus, tomatoes, avocado and basil in a large bowl
3. Stir in olive oil, lemon juice and mustard
4. Sprinkle with salt and pepper
5. Serve

I actually made a huge batch of this last weekend and ate it for breakfast and then had the rest for dinner with Turkey Burgers from my book, The Gluten-Free Almond Flour Cookbook.

I am LOVING Mark Sisson's book The Primal Blueprint, the guy is a genius.  And I am waiting for his next book to come out, which is the called, The Primal Blueprint Cookbook. If you haven't had a chance to look at Mark's site, marksdailyapple.com, head on over there and check it out.  It is primal galore.

So, the month o' cupcakes is over here at Elana's Pantry and none too soon.  I'm totally ready to hit the green veggies and today I have a nice roasted asparagus recipe for you all.  We are growing asparagus in our garden, though it takes about 3 years for it yield anything, so we've got a bit of a wait on our hands for actual productivity.

Gluten Free Girl has a wonderful post on an Asparagus Frittata, so you may want to check that out if you're in the mood for asaparagus alternatives.

In terms of the nutritional value of asparagus, I was not fully aware of its super food status until reading the wikipedia article. Here's what wiki has to say:

Asparagus is low in calories and is very low in sodium. It is also a good source of vitamin B6, calcium, magnesium and zinc, and a very good source of dietary fiber, protein, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese and selenium.

Wow! That's a lot for such a stalky green!

How to Roast AsparagusNote: There is a print link embedded within this post, please visit this post to print it.
1 bunch of asparagus
2 tablespoons olive oil
¼ - ½ teaspoon celtic sea salt

1. Trim dried parts from bottom of asparagus stalks, removing ½ an inch
2. Line asparagus spears side-by-side, in a single layer, in a 9x13 inch Pyrex baking dish
3. Drizzle with olive oil and then sprinkle with salt
4. Give the pan a few shakes to roll the asparagus a half-turn
5. Roast in an oven at 350° for 10 to 12 minutes, remove from oven when tips start to brown
6. Cool a few minutes, then serve

I based this recipe on an article I found at ehow.com on how to roast asparagus. You can check that out too if you're in the mood for more detail --I like to keep things short and sweet.

If you are in Los Angeles on June 12th I will be doing a book signing at Erewhon Natural Foods from 1-2:30pm.  Hope to see all of you Californians there!

I have been craving a good, healthy, tasty, gluten free bran muffin for quite some time.  Finally, thanks to flaxmania (I'm on a string of flax recipes this week) here it is.

My friend Chris was one of my guinea pigs for this baking endeavor.  She took a flax muffin home from my house one day and ate it the next for breakfast.  Later, I received a phone call from her requesting this recipe.  I take that as a good sign since she does not have food restrictions.

Well, at last, my book, The Gluten-Free Almond Flour Cookbook hits store shelves tomorrow!

As I mentioned in a previous post, I will be spending less time in the comments section of this site.  In choosing how to allot my hours, I realize that (in addition to working on books) my top priority is to bring you as many recipes as I possibly can.

Because of this, I encourage all of you to network with each other.  Feel free to answer as many questions as you like or if you have questions, do not hesitate to jump over to my FAQ page or post them in the forums in hopes that some other helpful reader will step in to guide you toward a satisfying answer.

As I mentioned the other day, Laura Dolson's flax bread recipe has been more than inspirational. I have used it as a starting point for many other recipes which you will see here in the days and weeks to come. Today's recipe is for a dark "rye" bread.  I like to eat this plain or lightly toasted.

Again, I was surprisingly pleased that my tasters enjoyed this bread as much as I did.  It's very versatile and also works quite nicely for sandwiches.

As you may notice, the pan for this bread is a bit of an odd size.  It is one of my favorite loaf pans for gluten-free baking because it works so well, cooking quite evenly.  I purchased mine at a local store called McGuckin's, here in Boulder.  I went back to get more and was told by them several times that they had not ever carried it.  Finally, I went back another time and must have found the right person, since she remembered the pan and placed a special order for me.

I have not ever seen this optimal little loaf pan on the internet.  I will give you what little clues I have as to its makings.  It is manufactured by Luminarc, says "MADE IN FRANCE" and the new ones come with a label on the bottom that says "PLAT  RECT 16 x 10"  The UPC numbers on this same sticker are 26102 63303.

If any of you find this glass loaf pan on line, please leave a comment for others.  It is a fabulous little baking dish that I recommend as a helpful little kitchen staple.

Update: I have found the coveted glass loaf pan online.  It is linked in the recipe above!

Update: This loaf pan may have been discontinued. Stay tuned...

Now, for today's Friday Freebie, I am more than happy to announce the giveaway of a copy of my book, The Gluten Free Almond Flour Cookbook.  Leave a comment below this post and you will be entered into the drawing.

Have a lovely weekend everybody!