Update: Contest has ended and winner has been announced here!
Have you tried cooking with almond flour yet? Well, if you do not have a Tree Nut Allergy, then you must give it a go. Really. It will change the way you bake…forever.
It is as easy to use as wheat flour, without having to worry about the balancing act/science experiments usually involved with more complex combinations of gluten-free flours.
And, as written by Elana Amsterdam, author of The Gluten-Free Almond Flour Cookbook and her soon-to-be-released cookbook Gluten-Free Cupcakes, not only is almond flour gluten-free and grain-free, it also “is a highly nutritious superfood that is low-carb and rich in vitamins, minerals, and ‘good’ fats. Almond flour is not only the healthiest flour around, it is also higher in protein and far richer in nutrients than wheat flour and its gluten-free counterparts.”
What a perfect contribution to those New Year’s intentions you set. To eat healthier. To focus on real food. To cut back on your simple carbohydrates.
You did make those, right?
It is safe to say that Elana Amsterdam, also author of the wildly successful and popular blog Elana’s Pantry, has revolutionized the trend of using almond flour in baking and everyday cooking. She has created literally hundreds of recipes using this sweet, rich, buttery, superfood of a flour. And each one that I have tried to date? Delicious. Simply Written. Easy to follow. My kind of cooking.
What originally drew me to her cookbook and to her blog were these concisely written recipes. I love using recipes written in this way. I just wish I could master that art in my own recipe writing. Alas, that skill will take some practice on my end. But Elana? She is a pro.
To date, I have made many of her recipes. Her chocolate chip cookies have been baking in my oven too many times to count. Her scones? Cinnamon Bun Muffins? Banana Blueberry Muffins? Bran Muffins? Kale chips?
They have all graced my oven. And all have been met with rave reviews from my little gaggle of kitchen critics here.
Why am I sharing all of this with you, my diligent and wonderful readers? Because I like you. Because I want you to realize the wonders of cooking with almond flour. And because I am giving away a copy of Elana’s cookbook today.
In order to enter for the chance to win, just leave a comment below telling me if you have ever cooked with Almond Flour.
If you leave a separate comment telling me you have followed Cook It Allergy Free on Facebook, I will even give you a second chance to win.
Follow Elana’s Pantry on Facebook and you get yourself one more entry.
And now, because I love this recipe, and because Elana said I could share it with you today, I am going to leave you with these wonderful muffins.
Cinnamon Bun Muffins:
Gluten-Free, Grain-Free, Dairy-Free
1. To make cinnamon topping, combine agave, cinnamon and oil in a small bowl
2. Set mixture aside.
1. Combine almond flour, coconut flour, baking soda and salt in a medium bowl
2. In a large bowl blend together oil, agave, eggs and vanilla
3. Blend dry ingredients into wet and scoop a scant ¼ cup at a time into lined muffin cups
4. Spoon topping onto muffins
5. Bake muffins for 8-12 minutes at 350°
6. Cool muffins for 2 hours then frost with Creamy Cream Cheese Frosting
Makes 9 muffins