It’s Adopt-A-Gluten Free Blogger time again. Sea, of the widely read and popular gluten free blog called Book of Yum, sponsors this event every month. This month she has twenty-one bloggers participating. Big kudos to Sea for assuming such a huge undertaking. I am grateful that she puts forth the energy to help us learn about so many amazing and talented gluten free bloggers.
After missing out on adopting her last month, I got in line early to make sure I wouldn’t miss adopting Elana from Elana’s Pantry. This woman is a force to be reckoned with, and I say that with the utmost respect. In addition to teaching us about Honeyville Almond Flour, Elana has a vast library of fabulous recipes and tips on how to use almond flour on her blog. I would highly recommend that you make a date with Elana’s Pantry. And if you haven’t added her two books to your library of gluten free cookbooks, make a beeline for amazon and add them to your collection of gluten free resources. I own and love the first one - The Gluten-Free Almond Flour Cookbook – it is earmarked and stained from using it so much. Her new cookbook, Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour is guaranteed to be a homerun, if her first book is any indication. You can pre-order it – the release date is April 26.
The first recipe that I want to share with you is for Elana’s Gluten Free Chocolate Chip cookies. Other than halving it and making a few teeny tiny changes, I was faithful to Elana’s recipe. That counts as being faithful, right?! Halving it made 15 cookies. These are off the charts fantastic, people, I mean it. And they came together in a New York minute.Â I have a couple of recipes on my blog for gluten free chocolate chip cookies (here and here), but Elana’s recipe is easier than either of my recipes, and just as good! In fact, the almond flour gives these cookies a certain something that makes them stand really stand out in a crowd. If there was an award for the best gluten free chocolate cookie recipe, Elana would be the winner, hands down. Um, can you tell I absolutely love these cookies? Here are my two tiny tweaks:
- I didn’t have any agave nectar, so I used 1/4 cup of coconut sugar and 5 drops of NuNaturals pure liquid clear stevia. Before you run for the hills, let me tell you that I was skeptical about using stevia. On its’ own, it is so sweet, even an itty bitty drop of it is astonishingly sweet. But in this recipe, it is totally masked by all of the other ingredients.
- I used Trader Joe’s chocolate chips.
Couple of thingsâ€¦.first, I love these cookies chilled. They’re probably just as good at room temperature, but I tend to like my cookies chilled, especially if they contain chocolate. Second, I ordered a batch of almond flour from Honeyville, but as of yesterday, it hadn’t arrived, so I decided to make my own almond flour. It was a bit more time-consuming than I thought it would be, but I’m really glad I did it. I so enjoyed making it that I’m going to do a whole post on it, complete with video. I think it’ll be fun to teach you how to do it. Of course, keep supporting Honeyville, if you can swing the dough to buy their almond flour – it really is superior in my opinion to some of its’ competitors. But for those of you looking to save money, making it from scratch is very manageable.
The second recipe that I want to share with you is for Elana’s Gluten Free Almond Power Bars. I’ve been on the hunt for a power bar that I can eat before I go to the gym in the morning. Something that will tide me over and give me energy to get through the challenging spin classes I take. Elana’s Gluten Free Almond Power Bar fits the bill. I suppose the chocolate takes it out of the category of power bars. But that wouldn’t stop me. There’s enough good stuff in it to make up for any naughtiness caused by the chocolate, if it’s even naughty in the first place, which in my book, ahem, it isn’t.
This recipe is so versatile. Don’t have almonds? Use walnuts. No creamy roasted almond butter (I get mine from Costco)?Â Use peanut butter. Don’t have agave syrup? Use maple syrup. Want a little color? Add dried cranberries. You can make it your own by varying the substitutions, though certainly, the first time, make it according to Elana’s recipe. That way you’ll get a feel for the basic template after which you can begin customizing it to suit your own whims.
Thank you Elana, for opening up our eyes to the vast possibilities almond flour gives us. You are a pioneer and I can’t wait to get your new gluten free cookbook!!!