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The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrees, and More [Format Kindle]

Elana Amsterdam
5.0 étoiles sur 5  Voir tous les commentaires (2 commentaires client)

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Descriptions du produit

Extrait

In European countries where wheat and corn don’t dominate agriculture, vibrant, centuries-old traditions make delicious use of almond flour in dishes such as marzipan, macaroons, and tortes. These cultures discovered the secret of almond flour long ago: it tastes delicious, it’s easy to use, and it’s a superfood.


Taste

Almond flour tastes sweet, rich, and buttery, making it somewhat indistinguishable from wheat flour in baked goods and other dishes.

As opposed to the dry, gritty texture of rice flour and other gluten-free flours in baked goods, almond flour is smooth and has excellent mouth feel.

Ease of Use

Almond flour is as easy to use as wheat flour and much less tedious than complex gluten-free flours, which require numerous supplemental ingredients such as xanthum gum, cornstarch, and potato flakes for binding purposes. Because it requires numerous additional ingredients, gluten-free baking has traditionally been known as a painstaking, time-consuming task. This is not the case with almond flour baking, which is actually even quicker and easier than most traditional wheat-based recipes that require yeast and rising time.


Superfood

Almond flour is a highly nutritious superfood that is low-carb and rich in vitamins, minerals, and “good” fats. Almond flour is not only the healthiestflour around, it is also higher in protein and far richer in nutrients than wheat flour and its gluten-free counterparts; a serving of almond flour is packed with protein and fiber.

Almond flour is not only full of incredible antioxidants and found to be allergenic in only 1 percent of the population, it is also an ideal recovery food for cyclists and other athletes.

Vitamins and Minerals: Almond Flour versus Other Flours During the 1990s, the medical community began to discover the health benefits of almonds; numerous studies now point to increasing almond intake as beneficial for stabilizing blood sugar, controlling appetite, preventing obesity, and providing antioxidants as well as numerous other nutrients. Such studies also tout almonds as a heart-healthy food.

Unlike its high-glycemic wheat and rice flour counterparts, the high protein content of almond flour makes it an optimal ingredient for stabilizing blood sugar. It is thus the ideal fare for diabetics and those who experience difficulty metabolizing sugar, which is a common issue among people with celiac disease.

Recent research indicates that diabetics and those with celiac disease share a similar strand of DNA, enhancing the appeal of almond flour as a tool to simultaneously go gluten-free while lowering one’s glucose intake. The recipes in this book use almond flour and low-glycemic sweeteners rather than sugar, allowing people with food restrictions to enjoy their favorite desserts without worrying about spiking blood sugar levels.

Because almonds enhance satiety, they are an ideal food for those looking to maintain or lose weight. Researchers concluded that almonds’ heart-healthy monounsaturated fat helps to satisfy appetite and prevent overeating. A 2003 study in the Journal of Obesity found that “adding a daily ration of almonds to a low-calorie diet enhanced weight loss as well as significantly improved risk factors associated with heart disease.”

The American Heart Association has further determined that the “good” fats in almonds actually lower cholesterol, making almonds a star ingredient for patients with heart disease.

Finally, there is no reason for almond flour to be limited to the above populations on special diets. Almond flour provides a return to wholesome eating in an era of increasingly processed food, proliferating food allergies, and health ailments. As you will see in the following recipes, almond flour is the king of alternative flours.


The recipes in this book are simple and easy--some contain six ingredients or less, and can be prepared in well under an hour. You do not need to be a chef, or even have prior cooking experience, to successfully prepare the dishes featured here. Though it is crucial that you have the correct ingredients. In this chapter, you’ll find information about the ingredients featured in the recipes, as well as handling and storing instructions.


Almond Flour

Almond flour is actually a by-product of the process in which almond slices and slivers are produced. First, the almonds are blanched--the skin is removed in a water bath. Next, they are cut into sliced or diced almonds. The fragments and small pieces that result from this process (a sort of almond sawdust) ultimately become almond flour. In the final stage of this process, the by-product, which may be somewhat coarse, is put through a screen with tiny holes to ensure smooth flour with a uniformly fine consistency.

Almond flour is not to be confused with almond meal, which contains whole, ground almonds that still have the skin on them. Please note: Almond meal or almond flour that is not blanched will not work for the recipes in this book--you will not achieve the desired results.

Baking with almond flour is extremely easy. There is no yeast or rising time with the baked goods in this cookbook, which means instant gratification in your baking endeavors.

Almond flour is available at health food stores and many grocery stores as well. It is also widely available on the Internet. I recommend purchasing almond flour online, as it is generally half the price of the same product in a retail outlet.

Please note: Unfortunately, the almond flour produced by Bob’s Red Mill is much coarser than the other brands of almond flour I have tested for this book. Because of its consistency it does not work in these recipes.

Whenever possible, purchase your almond flour from a vendor that refrigerates it. The product will be of higher quality because the fats are less likely to have gone rancid and therefore it will keep for a longer period of time. Almond flour can be stored in a tightly sealed glass jar in the refrigerator or freezer for several months.


Salt

I use Celtic Sea Salt in all of my recipes and highly recommend it. Be sure to purchase the finely ground Celtic Sea Salt as it is optimal for baking--it mixes into cookies and other baked goods quite evenly.

I store my salt in a large glass jar in the pantry, where it keeps indefinitely and requires no cold storage. I also keep a small bowl of salt on the counter next to my measuring spoons, so I have some ready when I’m cooking up a quick batch of cookies or other treats.


Agave Nectar

Sweetness is the first taste we experience in life, the primal taste of infancy; we all need some form of sweetness in our lives. For several years, I researched delicious, healthy alternatives to sugar that held up well in the baking process yet did not substantially raise glycemic index values.

Because celiac and diabetes ride on the same gene (increasing the fre-quency of one disease when the other occurs), I have found it helpful as some-one with celiac disease to monitor my intake of sweets. I do not believe that such diseases suddenly appear; I think they take years to develop and that anything we can do to lower our chances of incurring them is beneficial. For this reason, I have included a sweetness indicator in many of these recipes. It will let you know which recipes to use when you are in the mood for a slightly sweet treat or a more decadent dessert. Recipes that do not have a significant amount of sweetener do not have a sweetness indicator.

Agave, the nectar of the agave plant--a golden liquid readily available at health food stores--has become my go-to sweetener. It is much lower on the glycemic index than other sweeteners:

Glycemic Index

In all of my recipes, I use USDA-certified organic light agave nectar. As opposed to dark or amber, light agave has a more neutral flavor and resembles sugar most closely in taste when added to baked goods.

Many people ask why I don’t use honey as a sweetener in my recipes. I choose agave nectar because I consider honey a flavor, not a sweetener, and I tend to use it for medicinal purposes rather than as an ingredient in my baking.

I purchase agave nectar by the gallon because it dramatically cuts the cost. If you buy yours this way, be sure to also purchase a pump for the gallon-size container. Whatever you do, because of the expense, avoid buying small containers of agave.


Grapeseed Oil

Let’s face it, food needs fat to taste good; oils impart rich flavor and texture. Grapeseed is my oil of choice.

Why? Grapeseed oil is the ideal replacement for butter in baked goods, making it optimal for those on a dairy-free diet. It is also low in cholesterol, and has a neutral flavor.

I purchase my oils (including grapeseed) in glass containers, because plastic contains endocrine-disrupting chemicals that are exacerbated when they come into contact with oil.


Coconut Oil

I use coconut oil to lend a tropical flavor to certain baked goods. At colder temperatures, coconut oil is solid and requires melting before it can be used in recipes. When heated, it can scorch very easily, so be sure to heat it at a very low temperature. During the summer months, it will be in a more liquid state and will not require melting. Purchase only food-grade coconut oil in glass jars, and make sure it is unrefined and not hydrogenated. High-quality coconut oil will have a slightly sweet smell, coconut flavor, and no aftertaste.


Vanilla extract

I use a high-quality pure organic gluten-free vanilla extract, manufactured by Flavorganics. I purchase the eight-ounce size, the largest sold retail, to reduce costs and minimize my consumption of glass.


Chocolate

Chocolate is reputedly an aphrodisiac. In addition, studies show that chocolate is a potent antioxidant that can reduce blood pressure and raise good cholesterol. These benefits are derived from eating dark chocolate, not milk or white chocolate.

I bake with Dagoba organic unsweetened cocoa powder and dark chocolate (bars or chocodrops) because Dagoba is organic and dark chocolate has a much higher cocoa content and less sugar than semisweet or milk chocolate. The chocodrops are disks that are similar to chocolate chips, just a bit larger and flatter. If you want to use a bar of chocolate, just chop it into chunks and then measure it in a cup. If you are weighing the chocolate, one cup of chocodrops is equal to approximately six ounces by weight.

Because the percentages of cocoa butter and powder vary from product to product and brand to brand, make sure that the chocolate you use is 73 percent cacao for these recipes.


Arrowroot Powder

Arrowroot is a ubiquitous weed that grows in the southern United States. It is a thickener commonly used in Ayurvedic cooking.

If you are unfamiliar with arrowroot powder, the following basic tips will help. When a recipe calls for an arrowroot slurry or paste, be sure to combine the arrowroot and water in a small bowl, making a smooth mixture without any lumps. Generally, you will be adding the slurry or paste to a mixture on the stove. When doing so, it is important to raise the heat to high and mix thoroughly until the arrowroot is well integrated and the mixture on the stove completely thickens.


Agar Flakes

Agar is a vegan thickener made of seaweed, similar to gelatin, commonly used in Asian cooking. When using this thickener it is of utmost importance to bring your mixture to a rolling boil, until the agar thoroughly dissolves.


Fruit Spread

I use Rigoni di Asiago brand fruit spread, which is made from organic fruit. The fact that these fruit spreads are juice sweetened (with no refined sugars)adds to their appeal. When using jam, it’s extremely important to use an organic product. In conventional jams, as the fruit concentrates so does the pesticide content. This creates an added toxic burden in little jam-loving children who weigh less than adults.


Yacon Syrup

Yacon is a root composed primarily of water and fructo-oligosaccharides (FOS)--these types of short chain sugars have a lower caloric value (as they are digested anaerobically) and high fiber content. I use yacon syrup in recipes that traditionally call for molasses, such as gingerbread.


All Purpose Chef’s Shake seasoning

This gluten-free spice blend produced by Spice Hunter contains onion, garlic, celery seed, marjoram, and several other ground spices. I use it as a convenient shortcut to add flavor to savory dishes rather than using a laundry list of spices.


Magic Line Loaf Pan (7.5 by 3.5 by 2.25 inches)

This commercial quality, heavy-duty loaf pan is the perfect size for evenly cooking a loaf of bread made with almond flour. In my testing I found that standard size loaf pans did not bake the bread through to the center, leaving the middle undercooked. This loaf pan is shallow enough that your breads will be cooked through.



Banana Blueberry Muffins

Makes 12 muffins

Sweetness: low

While I use agave nectar in many recipes, fruit alone sweetens these muffins, making them the ideal treat for those looking to reduce their glycemic load.

3 cups blanched almond flour

1/4 teaspoon sea salt

1 1/2 teaspoons baking soda

2 tablespoons grapeseed oil

3 large eggs

2 cups (4 to 5) mashed very ripe bananas

1 cup frozen blueberries

Preheat the oven to 350°F. Line 12 muffin cups with paper liners.

In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, whisk together the grapeseed oil and eggs. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Stir the bananas into the batter, then fold in the blueberries. Spoon the batter into the prepared muffin cups.

Bake for 35 to 40 minutes, until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 30 minutes, then serve.

Revue de presse

“Outstanding gluten-free goodies... this lovely cookbook, full of enticing photos, has my mouth watering.”
DeliciousLiving Magazine: Blog
 
“The need is huge for cookbooks for celiacs on limited diets. They will welcome The Gluten-Free Almond Flour Cookbook when it arrives.”
Providence Journal
 
“Flour Girl: Gluten-Free Almond Joy”
—Washington Post

“Amsterdam’s recipes will carry you through the day, with pancakes for breakfast, pizza for lunch, and quiche for dinner. She takes classic recipes...and adapts them to almond flour, creating plenty of meal options.”
Cookbook Digest

"We all need to pay attention to the food we eat, all of the time. For people with celiac disease, this is normally an even greater challenge--but not for Elana! Her healthful and flavorful recipes taste as good as they are good for you. Made with almond flour and high in protein and fiber, these dishes are sure to even please the gluten eaters in your family!" 
—Alice Bast, President and Founder of the National Foundation for Celiac Awareness (NFCA)

“For many people, normal food becomes off-limits when they find they have an allergy or condition, such as celiac disease. To wrestle new limitations into foods that are every bit as delicious and appealing (if not more so) is a coup to be celebrated. Having tried the chocolate chip cookies, I speak from experience when I say there is nothing lacking in these recipes. They are truly wholesome and delicious!”
—DEBORAH MADISON, Vegetarian Cooking for Everyone

“Elana has a tremendous gift for creating classic recipes using healthy ingredients. Her high-protein, gluten-free treats are incredibly tasty! I highly recommend this book if you are looking for good food that is also good for you.”
—DR. ROBERT ROUNTREE, Smart Medicine for a Healthier Child

“Local hero Elana Amsterdam (straight out of Boulder) offers dozens of wheatless recipes from chicken parmesan to chocolate cake, all of which call for gluten-free almond flour. Enough of the recipes will appeal to gluten-eaters to make this collection a great go-to resource for blended families and/or hosts cooking for gluten-intolerant guests. Readers with a sweet tooth are especially well-served here, but savory recipes like salmon burgers round out the roster.”
—The Denver Post, “Causing a STIR: Best Cookbooks of 2009”

“In her Gluten-Free Almond Flour Cookbook, the ingenious celiac Elana Amsterdam offers another possible approach, a sandwich bread made from finely milled almond flour (do not use Bob's Red Mill brand) and almond butter that is nutty and versatile. Amsterdam's recipes are refreshingly simple, as the almond flour reduces the need for the expensive and obscure mix of flours other gluten-free recipes require.... But the ground nut has other virtues, including high amounts of protein and vitamins and low glycemic impact. Amsterdam employs it in a range of dishes, from shortbread cookies and carrot cake to a savory tart with kale. Her snappy herbed crackers, which are a welcome change from commercial nut-thins and dry rice crisps, are equally easy to make and delicious.”
The Philadelphia Inquirer, “Gluten-Free But Still Tasty”

Détails sur le produit

  • Format : Format Kindle
  • Taille du fichier : 7140 KB
  • Nombre de pages de l'édition imprimée : 146 pages
  • Pagination - ISBN de l'édition imprimée de référence : 158761345X
  • Editeur : Celestial Arts; Édition : 1 Original (23 octobre 2012)
  • Vendu par : Amazon Media EU S.à r.l.
  • Langue : Anglais
  • ASIN: B009FKRFOK
  • Synthèse vocale : Activée
  • X-Ray :
  • Word Wise: Non activé
  • Moyenne des commentaires client : 5.0 étoiles sur 5  Voir tous les commentaires (2 commentaires client)
  • Classement des meilleures ventes d'Amazon: n°169.025 dans la Boutique Kindle (Voir le Top 100 dans la Boutique Kindle)
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4 internautes sur 4 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Super 25 octobre 2010
Format:Broché
Les photos sont sublimes et les 2 recettes testées jusqu'ici m'ont donné entière satisfaction. Je conseille vivement l'achat de ce livre aux personnes qui doivent cuisiner sans gluten.
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5.0 étoiles sur 5 As Advertised 8 décembre 2013
Par N. Ellis
Format:Broché|Achat vérifié
Received exactly as advertised . . . nothing specific to say positive or negative about this item. I'm happy with the product.
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Amazon.com: 4.5 étoiles sur 5  581 commentaires
383 internautes sur 387 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 a great resource for alternative baking 13 mars 2010
Par B. Hoffman - Publié sur Amazon.com
Format:Broché|Achat vérifié
I'm giving this book 5 stars even though I have had some issues with it, because the author has created a great resource for alternative baking. Many people avoid starchy flours because of allergies, special diets, or a combination, and Elana has done a great job experimenting with the use of almond flour in a very wide range of baked goods. There is no other resource for almond flour baking that remotely approaches the breadth of this cookbook. You really can make everything from chocolate chip cookies to chocolate cake to pie dough with almond flour. I'm incredibly grateful to the author for trailblazing into this new frontier. The recipes do have various notable peculiarities (see below), and of course different readers, especially in the context of the specialized diets to whom almond flour baking will appeal (including scd, paleo, low carb, celiacs) will have different tastes, needs, and restrictions. However, I have found the recipes to be very adaptable where my tastes or needs diverged from the author's.

Potential buyers should know that this book is not only geared towards grain-avoiding and celiac diets, but also aims for a 'healthy' approach to baking, in the name of which it largely avoids butter and refined sugars. In addition to the titular substitution of almond flour for wheat flour, there is a relatively single-minded substitution of grapeseed oil for butter/shortening and agave nectar for white sugar. While I don't have any general problems with agave or grapeseed oil, unlike some readers, I'm not satisfied with these ingredients in all cases. In particular, I generally prefer the flavor and mouthfeel of butter over grapeseed oil, and I find agave nectar imparts an unwelcome sticky, flaccid texture to baked goods like cookies and biscuits, especially over time (I like it just fine in cakes and muffins). Still, I've had fantastic luck substituting 'back' butter and sugar where i want them, although when agave is removed, one sometimes needs to add more recipe- appropriate liquid (e.g., milk or egg) to compensate. These recipes are highly adaptable, which makes the book that much more user-friendly.

I'd say that this is also a baking book aimed more towards cooks than bakers. The recipes are pretty quick and dirty- dump and stir affairs. There aren't a lot of fiddly steps, using 7 different bowls to mix subrecipes, or explanations of techniques and experimentation a la cooks illustrated. I'm sure that aspect wins the book lots of fans among busy parents and those who don't enjoy the craft of cooking, but as someone more in the love-to-bake camp, I would have appreciated more attention to detail, use of various baking techniques that lead to a better texture in final products and experimentation with the kinds of fillips that separate the pedestrian recipe from the sublime. For example, in some of the cake and muffin recipes, I find the recipes substantially improve if one takes the time to beat sugar (or agave) and eggs to a ribbon, or beat egg whites separately and fold them in. I also wish the ingredients were given in weight (at least somewhere in the beginning)-- I had a number of failures until I realized the author packs her almond flour. Some of the baking times and such have also been off-- these kinds of details really matter for baking, and hard core bakers will be frustrated at the lack of precision.

As I've said, even though this isn't the perfect cookbook for my particular needs, it is a wonderful starting place for my gluten free and grain free baking experiments. (There is also a savory chapter, but I haven't really used it.) Some particular favorites are the crackers (all fantastic), chocolate cake, chocolate chip cookies, chocolate cherry cookies, and pecan shortbreads (all of which I strongly prefer with creamed butter and sugar, though.) Although the cookbook is pretty small, I've still only cooked a small portion of the recipes (the author's website provides a lot of additional inspiration as well). I'm looking forward to baking through more of the recipes, adapting and changing as I wish.
225 internautes sur 237 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 recommended with reservations 25 février 2010
Par Tiffany - Publié sur Amazon.com
Format:Broché|Achat vérifié
If you are simply looking for GF recipes, there are better books out there. I made a few of the sweet items along side other similar GF recipes using Pamela's mix (biscotti for example) and found I preferred the items made with Pamela's mix for flavor and texture. The almond flour items weren't bad, it's just that the things I made with Pamela's tasted more like traditional nonGF food. If carb consumption is your main concern, then this may be more suited to your tastes.

I also tried several savory recipes. I have been searching for a savory GF pie crust that won't impart that sweetish aftertaste to my favorite quiche recipes. While I am not completely satisfied with this recipe, it's the best GF savory pie crust to date. Also, the pizza crust, again not the best taste/texture but it is really handy to throw together in just a couple of minutes and it is way better than any frozen crust I've had. It's also very filling. Finally, I tried the eggplant parmesan and it is the best eggplant parmesan I've had since going GF. For me, that recipe was worth the cost of the book.

Finally, like others have said, the final verdict is still out on the agave nectar and grapeseed oil. I used them for the first time I made a recipe because I wanted to follow exactly. If I repeated the recipe, I replaced them with sweeteners and fats I am more comfortable with.
525 internautes sur 568 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Some Good Ideas, but Edit Out the Agave Nectar 27 octobre 2009
Par vintner - Publié sur Amazon.com
Format:Broché|Achat vérifié
This book has a number of good and SIMPLE recipes for gluten-free and low-carb dishes using almond flour. Well worth adding to the shelf; it simplifies and collects a lot of information about almond flour that is widely scattered.

The one big caution is that the author uncritically uses agave nectar for sweetening in almost all the recipes. She says this is because agave nectar is "lower on the glycemic index", but that's not an advantage, that's merely because agave nectar is largely fructose, the most dangerous of the sugars.

From Stephan Guyenet, Ph.D. in neurobiology (blog at [...]

"Agave syrup is made from the heart of the agave plant, which is pressed to release a juice rich in inulin. Inulin is a polymer made of fructose molecules. The inulin is then broken down either by heat or by enzymatic processing. The result is a sweet syrup that is rich in fructose. Agave syrup is marketed as a healthy, alternative sweetener. In fact, it's probably as bad or worse than high-fructose corn syrup (HFCS). They are both a refined and processed plant extract. Both are high in fructose, with agave syrup leading HFCS (estimates of agave syrup range up to 92% fructose by calories). Finally, agave syrup is expensive and inefficient to produce. The high fructose content gives agave syrup a low glycemic index, because fructose does not raise blood glucose. Unfortunately, as some diabetics learned the hard way, using fructose as a substitute for sucrose (cane sugar) has negative long-term effects on insulin sensitivity."

I find that these recipes can be adapted by omitting the ill-chosen agave nectar sweetner, in favor of either ordinary sugar (sucrose) or for low-carbs an equivalent combination of Emerald Forest Sugar Erythritol, 1-Pound (Pack of 6) and NuNaturals NuStevia Pure White Stevia Extract, 1 Ounce (Pack of 2), as recommended by Lauren at Healthy Indulgences blog [...]
192 internautes sur 207 ont trouvé ce commentaire utile 
1.0 étoiles sur 5 Very disappointed... I can't understand how there are so many positive reviews. 5 février 2012
Par Nova19 - Publié sur Amazon.com
Format:Broché
I haven't left many reviews but I was so disappointed in this book that I felt obligated to set the record straight.

I've recently had to go on a low-sugar, gluten-free diet and was upset that I was going to miss out on all the Christmas baking this year. However, a friend of mine made me a delicious gluten-free cake and I realized that I could make delicious desserts that everyone would like if I did some research.

And so, last Christmas was full of cakes and cookies all gluten-free, made from "regular" recipes I modified through a lot of research and a lot of trial and error. Success! But I don't always have time to hunt down new recipes so I figured I'd buy a cookbook to help me out. The reviews on this cookbook seemed very positive so I purchased it.

Well, what a disappointment! Many of the recipes are oily and bland tasting. The author uses Agave as a sweetener in most recipes and despite what the book says, this ingredient is NOT good for diabetics (you'd be better off using a sugar alcohol like xylitol). Sure, the author would probably say that Agave is "natural" unlike sugar alcohols (which are known for being more processed) however, Agave isn't 'natural' like maple syrup, it' is also highly processed sweetener that has more fructose than high fructose corn syrup.

I also assume she is trying to be "healthy" by staying away from milk, butter, and eggs in her recipes. Unfortunately, this ends up doing the recipes a lot of disservice. The use of grapeseed oil (light and relatively flavorless oil) makes her desserts taste heavy and (for lack of a better word) oily. The chocolate chip cookies I made came out as flat as a pancake... if she used ingredients like eggs it would help bind her recipes together better. Another alternative to help the texture (which I tried) is to add coconut flour which gives the dough more shape (but I understand that this is an almond flour cookbook so why bother adding in ANOTHER expensive flour to the shopping list).

I just feel like the author's quest to be 'healthy' and 'natural' most of the recipes flat and tasteless. What's even worse is that her approach isn't necessarily healthier. Many people can eat dairy and ordinary sweeteners (although we should all try to keep sugar to a minimum). A better approach would have been to give us some alternatives in these recipes and let the reader decide. For instance saying "3/4 Cup Agave nectar OR 1/2 Cup Sugar + 1/3 Cup Water" (or whatever liquid was needed to make up for the missing moisture when omitting the Agave). I'm sure some of these recipes would be better substituting in butter or another type of sweetener, but if I'm going to go through the trouble of doing that then I'd rather do it from a 'normal' recipe that I already know tastes good. Out of 7 dessert recipes I tried in this book, I didn't like any of them.

The bottom line is that the desserts contained in this book fall short and some are inedible which is really disappointing when you're spending a lot of time (and ingredients) making them.
96 internautes sur 105 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 My #1 go-to cookbook! 28 août 2009
Par Kimberly Dominguez - Publié sur Amazon.com
Format:Broché
Elana Amsterdam has created the cookbook of my dreams! No refined sugar, wheat and often no dairy in the recipes, but best of all is her use of Almond Flour! I have never used it before getting this book and I have to say it is a revelation. Packed with protein and so delicious that once my friends try "just a bite", they beg for more. I've had this book for all of a month and it's already dog-eared and covered in post-it bookmarks saying "Make this next " or "This was fantastic!" I have loved every single thing I've made from this book. I can't recommend it more highly. Your family and friends will thank you for the delicious food and treats - and you will be giving their body the nutrients it needs. I've done a LOT of alternative recipe cooking in my day and this is the only one I have ever found to be simple, quick, easy and just as delicious as traditional recipes. Did I mention quick? I'm amazed at how fast I can throw them together! It's a working persons DREAM! Quick and healthy!

I'm not celiac or diabetic, but I do like keeping things natural. This book is everything and more that I could have hoped for. I would have put 11 stars if I had the choice. Get this book and change your life. Rediscover what real food tastes like.

Kimberly
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