CeliacChicks

Gluten-Free Recipes: Chocolate Scones

I had fun making this little set for my scone. That's my bag of Stumptown coffee in the background, sugar bowl full of birch xylitol and my favorite Seitan Is Evil mug. 

Here's a teaser recipe adapted from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam. I started to make the cookbook's version of these, which are classic Chocolate Chip Scones, but chopping up the chocolate in my Vitamix made cocoa powder instead of the called for "chopped chocolate". Doh. I forged ahead with the recipe anyway and was pleasantly surprised by the extra chocolatey results!

I have to admit, I wasn't crazy about the idea of having to order expensive blanched almond flour online. I held off for awhile, tried using other almond flours, and then finally broke down and bought some. I tried to make myself feel better about the spendy purchase by silently saying to myself, "It is an investment in your health." Well, now that I've tasted the difference...I don't have to explain it away anymore. I've decided that the taste alone is worth it, and then when you figure in the health benefits of almonds, who needs refined flours and starches anymore?! The protein factor practically makes treats like these a meal. And you know I'm all about guilt-free treats!

CHOCOLATE SCONES

2 1/2 cups blanched almond flour

1/2 tsp sea salt

1/2 tsp baking soda

1/3 cup coconut oil

1/4 cup agave nectar, honey, or simple syrup made from xylitol

2 large eggs

3/4 cup cocoa powder

1/4 chopped dark chocolate

Meet Elana Amsterdam At Friedman's

Elana Amsterdam, the leading lady of gluten-free almond flour recipes, is coming to NYC for a book signing at Friedman's Lunch!

In case you don't know, Elana is a totally hip mama that creates low carb, low glycemic, high protein and overall delicious gluten-free recipes and shares a lot of them over at her blog Elana's Pantry. I'm hooked on her easy chocolate chip cookie recipe, and Kim believes that her chocolate cupcakes are the best she's ever tasted. One of our co-workers isn't even gluten-free and she is in love with Elana's recipes.

Elana is excited to meet with us and sign copies of her recently published Gluten-Free Almond Flour Cookbook. You can either bring your copy, buy one at the event, or just stop by and say, "Hi." I've arranged for Friedman's to stay open a little later than usual in order for us to hang with Elana from 6pm-7:30pm Tuesday, Sept. 8th. [Thanks, Tryg & Vanessa!]

I'll be there with my copy! I'll tell you more about it in a little bit.

Friedman's interior, gluten-free sandwich, potato pancake, and burger w/fries.

So, don't forget...

Friedman's
next Tuesday, Sept. 8th at 6pm-7:30pm
Chelsea Market
75 Ninth Ave
New York, NY 10011
212.929.7100

Please leave a comment below to let us know if you are coming.

Gluten-Free Recipes: Breakfast Cookies

I don't know about you, but I have to work at eating a good breakfast. Mornings are already so hectic that it is not realistic for me to sit down and eat something at home, so I have to have a stash of easy to eat healthy breakfast food at work.

These "cookies" are basically the traditional hot cereal, milk, and toppings baked into a  cookie- the perfect accompaniment to your cup of coffee! You could customize this and add your favorite hot cereal extras. I made mine on the weekend, froze them in a freezer bag, and pop a few in the toaster when I need breakfast on the run. I even stashed a bag in the freezer at work. (If you are using a shared toaster, you might want to use a toaster bag to be safe.)

(Anyone have any ideas on how to swap out the brown sugar? Please leave your sugar-free wisdom in the comments below:)

BREAKFAST COOKIES
(gluten-free, dairy-free, corn-free)
Adapted from Zonya

Preheat oven to 375 degrees. Position two oven racks to the center oven position in order to bake two sheets of cookies at the same time. Spray cookie sheets with non-stick cookie spray. I prefer wiping the trays with coconut oil (aka coconut butter) or olive oil.

Mix together in a small bowl:
1 cup rice bran
3/4 cup orange juice

Mix separately with an electric mixer until smooth:
1 cup + 1 Tbsp unsweetened applesauce
2 Tbsp coconut oil or canola oil
1 cup honey (tip: spray your measuring cup with non-stick spray before measuring the honey and it will plop out like magic!)
1/3 cup packed brown sugar
3 large eggs
1 1/2 Tbsp vanilla extract (almond extract is delicious too!)
1 Tbsp orange zest

In another bowl mix these:
3 cups sorghum flour (or your favorite gluten-free flour mix)
1 Tbsp baking powder
1 1/2 tsp baking soda
2 tsp guar gum (or 1 tsp guar gum combined with 1 tsp xanthan gum)

Combine everything and add in:
1 cup dry rice milk powder (or your dairy or non-dairy powder of choice)
2 1/2 cups cooked buckwheat cereal or groats
1 cup almond flour (you could probably just use slivered almonds)
1 cup chopped prunes (or raisins)

Drop heaping tablespoons onto a lightly greased cookie sheet 1" apart. Bake about 12 to 14 minutes, or until slightly browned. Makes 60 cookies.

Enjoy!

Gluten-Free Recipes: Granola Bars

This past summer I went camping with some new friends. One of them, Terry, happened to be the gourmande of the group. Upon explaining my diet situation, Terry told me over her fireside read of Food & Wine magazine that she had a flourless granola bar recipe. I made them last Saturday morning, adding a few fun extras that I found stashed in my pantry. Later, as I was cruising along the west side bike path enjoying the shocking summer-like November day, I pulled out my granola bar and silently thanked her. You will too!

4 egg whites OR 2 whole eggs
3/4 tsp. vanilla
1/4 c. sugar (I've substituted 1/4 c. maple syrup and it works great)
4 tsp. vegetable oil
1 tsp. cinnamon
1 2/3 cup granola (I used EnerG Brand GF granola)
1 cup raisins
3 Tbsp. rice bran
3 Tbsp. sunflower seeds
4 tsp. sesame seeds

Beat eggs and sugar. Mix in oil, cinnamon, vanilla and remaining ingredients. Each time I play around by adding interesting things...this time I added chopped candied ginger and shredded coconut. I omit the sunflower seeds because I don't like them. Also, I usually double the recipe since they don't last long. Bake in a 13x9 inch pan at 300 degrees for 20-25 minutes.

A memorable view from our camping trip. Ahhh...the perfect setting for granola bar consumption.