gluten-free

  • Chocolate Chip Scones

    Makes 16

    2 1/2 cups blanched almond flour
    1/2 teaspoon sea salt
    1/2 teaspoon baking soda
    1/3 cup grapeseed oil
    1/4 cup agave nectar
    2 large eggs
    1 cup coarsely chopped dark chocolate (73 percent cacao)

     

    1. Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.
    2. In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, whisk together the grapeseed oil, agave nectar, and eggs. Stir the wet ingredients into the almond-four mixture until thoroughly combined, then fold in the chocolate.
    3. Drop the batter—in scant, 1/4 cups, 2-inches apart—onto the prepared baking sheets.
    4. Bake for 12 to 17 minutes, until golden brown or a toothpick inserted into the center of a scone comes out clean. Let the scones cool for 30 minutes on the baking sheets. Serve cold or warm.

     

    Reprinted with permission from The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrées, and More. Copyright © 2009 by Elana Amsterdam, Celestial Arts, An imprint of the Crown Publishing Group, Berkeley, CA. Photo Credit: Annabelle Breakey

  • Pecan Pie With Dark Chocolate Crust

    Filling
    1 1/2 cups water
    2 tablespoons agar flakes
    1/2 teaspoon sea salt
    1 1/2 cups agave nectar
    1 tablespoon vanilla extract
    1 teaspoon ground cinnamon
    3 cups whole pecans, toasted

    Crust
    1 1/4 cups blanched almond flour
    1/4 teaspoon sea salt
    1/4 teaspoon baking soda
    2 tablespoons grapeseed oil
    2 tablespoons agave nectar
    1/2 cup chopped dark chocolate, melted over very low heat (optional)

    1. For the filling, in a medium saucepan, boil water, add agar flakes, and cook over high heat, stirring frequently, until flakes dissolve, 10 to 12 minutes. Decrease heat and whisk in salt, agave nectar, vanilla, and cinnamon. Continue cooking over medium heat for 2 to 3 minutes, stirring frequently until all ingredients are well incorporated. Cool to room temperature, and stir in pecans. Set aside.

    2. For crust, preheat oven to 350 degrees. In a large bowl, combine almond flour, salt, and baking soda. In a separate bowl, whisk together oil, agave nectar, and melted chocolate. Combine thoroughly with the almond flour mixture. Press dough into a 9 1/2-inch pie pan. Bake for 8 to 12 minutes, until the crust’s surface loses its sheen and starts to look dry—be careful not to overcook. Remove from oven and let cool completely.

    3. Pour the pecan mixture into the cooled crust, and refrigerate for one hour, or until the pie has set. Serve.

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