Wednesday, December 15, 2010

A Gluten Free Holiday - Breakfast with Elana's Pantry

It's the last day of my week of "A Gluten Free Holiday - Breakfast & Brunch Recipes." I'm excited to share one last holiday breakfast/brunch recipe with you! Today it's from Elana Amsterdam, the author of one of my favorite gluten free blogs, "Elana's Pantry" and one of the most well-loved cookbooks in my kitchen, "The Gluten Free Almond Flour Cookbook."

I bought Elana's cookbook before it was even published. I couldn't wait to open this book and make easy, delicious, and low glycemic recipes with almond flour! Elana introduced me to almond flour and I've been using it for several years now. Most of the recipes I make for myself are made with almond flour. It's easier for me to digest than grains, and it's just such an easy way to bake.

I've cooked my way through Elana's cookbook during the past year. I've made her chocolate chip cookies countless times. Her chocolate cake makes frequent appearances for birthdays and anniversaries. Her vegetable quiche with an almond flour pie crust is a favorite quick dinner. My husband LOVES Elana's simple recipe for chicken fingers, it's one of his most requested main dishes! Her vanilla cupcakes are some of my favorite "sweet" treats! And her bread. Elana's bread is what I use most often if I don't have Udi's at home or don't feel like making a yeast bread. I've had many a sandwich on Elana's gluten free bread. Sandwiches are easy comfort food to me and I'm so thankful for her recipes.

Elana has graciously allowed me to share one of her recipes from "The Gluten Free Almond Flour Cookbook" today! It's a recipe for her Chocolate Chip Scones! I hope you enjoy them!

Also today is the last day to enter to win a copy of Elana's cookbook over at my reviews/giveaways page! Please visit: A Gluten Free Holiday: Breakfast and Brunch Recipes to find out how!

Chocolate Chip Scones
Reprinted with permission of Elana Amsterdam
Published in "The Gluten Free Almond Flour Cookbook" c. 2009 written by Elana Amsterdam

Makes 16 scones
Sweetness: Medium

"In college, I used to pretend chocolate chip scones were a breakfast food instead of a dessert, devouring one nearly every morning. Using agave nectar to lower the glycemic index of this scone makes my unique categorization less of a stretch. Rich in antioxidents and low in sugar, organic dark chocolate makes these decadent-looking scones a healthy indulgence." - Elana Amsterdam

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% cacao)

Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
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 flour mixture until thoroughly combined, then fold in the chocolate. Drop the batter, in scant 1/4 cups 2 - inches apart, onto the prepared baking sheets.
Bake for 12-17 minutes, until golden brown or until a toothpick inserted in the middle comes out clean. Let the scones cool for 30 minutes on the baking sheets, then serve.

*If you'd like to enter to win a copy of Elana's cookbook,  "The Gluten Free Almond Flour Cookbook" please visit: "A Gluten Free Holiday - Breakfast & Brunch recipes." 
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  1. Carrie, what a great write-up about Elana and her book. Not entering the contest but just stopping by to tell you how much I echo your sentiments on this!!! And those scones are AMAZING! My kids beg for them..LOL

  2. Thank you so much Kim! I just adore Elana and her recipes! I wish I could say I use my own recipes as much as I use hers! Almond flour is just so easy to use and makes meals a breeze! IT's a like a natural answer to "McDonalds!" Quick meals, healthy food, one flour! Awesome!

  3. Don't you just love the simplicity of ingredients in her recipes? I look forward to the day when I can eat almonds or find a safe source for a nut flour replacement. After Christmas, I will have to work on that!

  4. I love love LOVE this recipe. I've made it so many times and it is just perfect. I always put in different things like more chopped nuts or cranberries. I can't tolerate chocolate very well but it goes well with any combination!

  5. This is my go-to recipe for our weekly snacks for the kids. I substitute flax "eggs" for the eggs in this with no problem - we can't have eggs. I also 1/2 the choco chips and there are plenty!!

  6. I love Elana's cookbook, too. My daughter gave it to my last year with many of the ingredients necessary to use it - like 10 lbs of almond flour. I've had so much fun cooking from it but I've never made the scones. Guess it's about time to try it out.

  7. Carrie, You and Elana are a great pair to draw to. Thanks for all the sharing and in my case teaching help you have shared. You are so appreciated more than you know. <3
    I can't wait to try these only adjustment is I will use olive oil instead of grapeseed oil.
    Thanks again, Nana

  8. I just made these scones on Sunday! Love them! Breakfast is my favorite meal... I think I might have to make these again tomorrow!