The Gluten-Free Almond Flour Cookbook
Elana Amsterdam
Language: English
Pages: 144
ISBN: 158761345X
Format: PDF / Kindle (mobi) / ePub
The prevalence of celiac disease and gluten sensitivity among millions of adults and children has created the need for gluten-free recipes that are as nutritious and tasty as their traditional counterparts. Popular food blogger Elana Amsterdam offers ninety-nine family-friendly classics--from Pancakes to Eggplant Parmesan to Chocolate Cake--that feature her gluten-free ingredient of choice, almond flour. Because these recipes are low glycemic, low in cholesterol and dairy, and high in protein and fiber, they are also ideal for people with diabetes, obesity, and high cholesterol.
So whether you’re looking for a quick breakfast treat, a comfort food entrée, or a showstopping dessert, The Gluten-Free Almond Flour Cookbook proves that gluten-free cooking can mean healthy eating for everyone.
bowl, combine the almond flour and salt. In a separate bowl, whisk together the eggs and water. Dip the eggplant slices in the egg mixture, then coat with the almond flour mixture. Heat the grapeseed and olive oils in a large skillet over medium-high heat. Sauté the eggplant for 3 to 5 minutes per side, until golden brown. Transfer the eggplant to a paper towel–lined plate. Pour 1 cup of the Tomato Sauce into a 13 by 9-inch baking dish. Layer the eggplant over the sauce; cover the eggplant with
the wet ingredients into the almond flour mixture, until coarsely blended and crumbly. Sprinkle the topping over the fruit. Bake for 20 to 25 additional minutes, until the topping is golden brown and the juices are bubbling. Let the crisp cool for 30 minutes, then serve warm. Pear Crisp SERVES 8 SWEETNESS: MEDIUM Looking for a healthy yet tasty dessert? Look no further. With nutrient-dense almond flour and pears, a fruit particularly high in vitamin C, this dish is a great choice. This
arrowroot powder, and cocoa powder. In a medium bowl, whisk together the grapeseed oil, agave nectar, and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Scoop the dough a scant ¼ cup at a time onto the prepared baking sheets, leaving 2 inches between each cookie. Bake for 10 to 15 minutes, until the tops of the cookies look dry and start to crack—be careful not to overcook. Let the cookies cool on the baking sheets for 30 minutes and spread
eggs 1 cup agave nectar 1 tablespoon vanilla extract ¼ cup peeled and minced fresh ginger 1 cup macadamia nuts, coarsely chopped ½ cup coarsely chopped dark chocolate (73% cacao) Preheat the oven to 350°F. Grease an 11 by 7-inch baking dish with grapeseed oil and dust with almond flour. In a large bowl, combine the almond flour, salt, baking soda, and cocoa powder. In a medium bowl, whisk together the grapeseed oil, eggs, agave nectar, vanilla extract, and ginger. Stir the wet
sea salt 1 tablespoon balsamic vinegar 1 tablespoon minced garlic In a saucepan, bring the tomato paste, water, herbes de Provence, salt, vinegar, and garlic to a boil. Decrease the heat to low, and simmer for 10 to 15 minutes, until the sauce is slightly thicker. Store in a glass Mason jar in the refrigerator for up to 4 days. Pizza Sauce MAKES 1 CUP Pizza sauce needs to be thicker than tomato sauce in order to keep your crust from getting soggy. This sauce with tasty herbes de