Green Onion Cornbread

http://www.lowcarbist.com/2009/02/green-onion-cornbread/

by Eugene on February 10, 2009 · 51 comments

Every once in a while I find low-carb substitutes that are nearly identical to staples I once thought I’d never really enjoy again. Almond flour cornbread is one of those things. Not only does it keep you from eating genetically modified, sugary corn flour, but it is high in protein and Vitamin E and promotes HDL, the good cholesterol.
I’d tried a recipe for standard low-carb cornbread before, and while it tasted just like the real thing, it was still a bit too dry for my liking. Enter my green onion cornbread; it still tastes just like the real thing, but now it’s moister and has a bit of onion kick that makes it stand out from the bunch. It’s great for weekend BBQs (put it in a cast iron skillet and you can cook it on the grill), and it makes eight single-carb servings.

Ingredients

• 1 cup almond flour
• 1-2 green onions, chopped
• 3/4 tsp. baking powder
• 1/4 tsp. salt
• 2 large eggs
• 2 tbsp. butter
• 1/4 cup sour cream

Preheat oven to 350°F.
In a bowl, mix together wet ingredients and green onions, then add dry ingredients and mix again.
Pour into greased baking dish (I use an 8″ square pan), then bake for 20 minutes or until edges begin to brown.
Tip: If you’re short on time or patience, you can bake this in a microwave in 5-6 minutes.
Serve warm.

almond flour adventures, continued

What a cozy, rainy, chilly day....perfect day to bake up almond flour Paleo bread and apple, date walnut muffins....all while jamming to Simon and Garfunkle

DIY Healthy Cookies (best darn cookies I've ever had....family agrees!)

http://freerangecookies.com/2013/09/01/diy-healthy-cookies/

DIY Healthy Cookies

25 minutes

15 small cookies

An easy recipe for one-bowl cookies made with almond meal and coconut flour. These gluten free cookies are barely sweetened with maple syrup making them perfect for breakfast. Cookie dough can be stored in fridge to bake during the week as needed. Gluten free, vegan, and DIY friendly.

Ingredients

• 1.5 cups almond meal, packed
• 1 tablespoon coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 cup coconut oil, melted
• 1/4 cup mashed ripe banana
• 3 tablespoons maple syrup
• 1.5 teaspoons pure vanilla extract
• Optional extras (mix and match up to 1 cup total):
• Sliced almonds
• Chocolate chunks
• Chopped dates
• Sunflower seeds
• Pumpkin seeds
• Quinoa flakes
• Shredded coconut
• Gluten free oats
• Sea salt for sprinkling
• Whatever else looks good
• 
  

Instructions

In a medium bowl, combine: almond meal, coconut flour, baking soda, salt, and cinnamon. Set aside.

Preheat oven to 350° if you plan on baking the cookies.

In a measuring cup, whisk together: coconut oil, banana, maple syrup, and vanilla.

Stir wet ingredients into dry and blend thoroughly. Fold in extras of your choice.

Use a #40 disher to scoop dough into balls. Refrigerate dough unless you plan on baking now.

For oven - place dough balls on a parchment lined cookie sheet and bake for about 10 minutes in a 350 degree oven. For the best looking cookies, do not flatten balls prior to baking. Instead, flatten the cookies with a spatula upon removing from oven.

For microwave - place one dough ball on parchment paper and press down slightly to flatten. Cook for about 30 seconds on high (in a 1500 watt oven). Exact time will vary depending on how powerful your microwave is. Let cool before enjoying. (Note: Since microwaved baked goods don't brown on the outside, you'll probably think the cookie isn't done. If overcooked, this cookie will brown (and eventually burn) from the inside out.

For stovetop - heat skillet on medium low, add dough ball and flatten with the back of a spatula. Cook for about 3-4 minutes then flip cookie over. Turn heat down to lowest setting after you flip. Cook for another 3-4 minutes, covering pan with a lid. Watch closely to keep cookie from potentially burning. Remove from heat and let cool before enjoying. Cook more than one cookie at a time if you like.

Irish Soda Bread (made with Almond Flour)

I made this tonight and it was SO good!  HUGE hit for the whole family.

http://www.elanaspantry.com/irish-soda-bread/

Irish Soda Bread
2 ¾ cups blanched almond flour
¼ teaspoon celtic sea salt
1 ½ teaspoons baking soda
½ cup raisins
2 eggs
2 tablespoons agave nectar or honey
2 tablespoons apple cider vinegar

1. In a large bowl combine almond flour, salt, baking soda and raisins
2. In a smaller bowl combine eggs, agave and apple cider vinegar
3. Mix wet ingredients into dry
4. Place dough on a piece of parchment paper and form dough into a large, flat circle that is 8 inches across and 1 ½ inches tall
5. Using a serrated knife, score top of dough about an inch and (thanks Jessica!) a half an inch deep in shape of a cross
6. Sprinkle top of bread with caraway seeds
7. Transfer dough and parchment to a baking sheet
8. Bake at 350° for 20 minutes, then turn off oven and leave bread in for 10 more minutes
9. Cool bread for ½ hour then slice and serve with butter and jam

copyright © 2013 elana's pantry. all rights reserved.

adventures in almond flour continues

take two on bread....using almond butter as opposed to sunbutter......please note, this time the bread is NOT green...and I think it's extremely tasty!!  (especially toasted;) 


I also decided to make these
Dark chocolate chip/pecan/cinnamon almond bars...no added sugar...almond flour....holy YUM!  
(credit for the recipe goes to my friend Katie......I added a few more touches...almond extract, sea salt and pecans) 

2-cups Almond Flour
2- tablespoons of cinnamon you can go less...
1/2 cup of dark chocolate chunks or chips... If you like less or more you choose
1/2 teaspoon baking soda
Third of a cup almond milk unsweetened....
parchment paper on a cookie sheet...
.375° ...about 25 minutes 

time to retrain my brain

I'm usually fairly on top of things with organic, nutritious foods, green products, etc....and in the past we were actually ahead of the game. However, I've been resistant to this whole "gluten" free "fad"...thinking it really was just that, a "fad," and not all that important for people who don't seem to have wheat sensitivities or digestive issues. I thought I was doing my family justice by creating home-baked, whole grain breads, etc, by using 100% Whole Wheat Organic Pastry Flour....I've been doing this for YEARS. I couldn't understand why wheat (even organic) was suddenly a mass problem, when people have been using it for a couple of thousand years and more:) And I finally decided it was time to see what all the "hype" was about, (I've been resistant to the research because we're already vegetarians, giving up the "bread" is not easy).

So I get it now, I didn't understand that wheat has changed, and it makes sense now. So, I may be slow, but I'm finally on the wheat-free band wagon, and researching healthier baking alternatives (I'm not interested in too many of the boxed gluten free items). And I've decided (without having actually tried it yet:) that Almond Flour is going to be my new best friend. I've printed out a few very healthy recipes (not just trying to eliminate wheat, but want to bake very nutritiously), and ordered a book that I'm excited about and seems doable, with the busy mom life-style.  



I like the protein content of almond flour...will be good for vegetarians:)

Excited for this new venture:) (running to Publix and hoping they have almond flour, I'm pretty sure I've seen it there)

(and lunch today: homemade organic yogurt with organic bananas, pecans, and a splash of unsulfured black strap molasses....YUM!)

Tips welcome:)

Here's the book I ordered; I like that she created this using health-minded ingredients: 
http://www.amazon.com/gp/product/158761345X/ref=oh_details_o00_s00_i00?ie=UTF8&psc=1  
and the website of the author.  I like what she has to say: 
http://www.elanaspantry.com/