The gluten-free craze is in full swing. Many people have begun following this strict diet due to allergies or celiac disease, while others have found that it just makes them feel healthier. Elana Armstrong, a local Boulder author and genius who has also taught a few class at Escoffier (when it was CSR), was well ahead of the game when she published The Gluten-Free Almond Flour Cookbook in 2009. Chock full of easy gluten-free, grain free and low-sugar recipes, this book will come to your rescue repeatedly. It has for me.
Living with Celiac Disease and unable to consume grains, Elana wrote her brilliant book so that others who sought gluten-free and high protein recipes as well would be pleased. Her recipes range from chocolate chip scones to chicken parmesan and sesame crackers. If you are looking for unique and versatile recipes with flavor in full swing and your nutrition taken into thought, then look no further than Elana’s book.
Elana’s Chocolate Chip Cookies recipe from The Gluten Free Almond Flour Cookbook
- 2 ½ Cups blanched almond flour
- ½ Teaspoon salt
- ½ Teaspoon baking soda
- ½ Cup grapeseed oil
- ½ Cup agave nectar
- 1 Tablespoon vanilla extract
- ½ Cup chocolate chips
- Preheat oven to 350 degrees. In a mixing bowl, combine your almond flour, salt and baking soda. In a separate bowl, combine all of your wet ingredients. Mix your wet ingredients into your flour mixture until combined. Stir in your chocolate chips. Refrigerate your dough for 20 minutes.
- Scoop your dough in heaping tablespoons, onto parchment lined baking sheet, leaving 2 inches between each cookie. Flatten each a bit with your fingers. Bake for 7-10 minutes or until done. Yum!!