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E-Release: Gluten Free Almond Flour Cookbook

My first book, The Gluten-Free Almond Flour Cookbook, will be available in electronic format today. So get out your Kindles and iPads and worry no more about splattered old paper pages. This version is especially good for those traveling to loved ones for the holidays –no more packing cookbooks and shlepping them along in your suitcase.

I have had countless inquiries on elanaspantry.com, Facebook and Twitter regarding the publication of The Gluten-Free Almond Flour Cookbook in electronic format, which propelled me to speak with my publisher on your behalf. And so they have made an e-book for us.

Here are 2 of my favorite recipes from The Gluten-Free Almond Flour Cookbook:

Herb Tart Crust
Ingredients
Instructions
  1. Preheat the oven to 350°
  2. In a large bowl, combine the almond flour, salt, and rosemary or scallions. In a medium bowl, whisk together the grapeseed oil and water. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Press the dough into a 9-inch tart pan.
  3. Bake for 15 to 20 minutes, until golden brown. Remove from the oven and let cool completely before filling.

Kale Tart with Cranberries
Ingredients
  • 3 cups coarsely chopped kale
  • 1 tablespoon thinly sliced shallots
  • ½ teaspoon celtic sea salt
  • 3 large eggs, whisked
  • ¼ cup dried cranberries
  • ¼ cup pine nuts
  • 1 Herb Tart Crust (see above)
Instructions
  1. Preheat the oven to 350°
  2. In a large pot with a steamer basket, with the kale over medium heat for 2 to 3 minutes, until bright green.
  3. Place the kale, shallots, and salt in a food processor and pulse until well-blended. Transfer the kale mixture to a bowl and stir in the eggs, cranberries, and pine nuts. Pour the mixture into the crust.
  4. Bake for 15 to 20 minutes, until browned around the edges and cooked through. let the tart cool in the pan for 30 minutes, then serve.

Kale Tart with Cranberries is perfect for Thanksgiving, or any autumnal special occasion.

I hope you enjoy this book as much as we have. It is a labor of love. As I often say, writing a book is like birthing a baby –so enjoy this first paperback (and now electronic) child of mine!

Comments

  1. Karen says

    Wish I had an e:pad to use this with…. I LOVE my copy of this and yes, the pages ARE splattered. :^) Congrats on this release.

  2. Kristin says

    Those are two of my favorite recipes from the book. I make that Kale tart everytime I go to a potluck for my CSA and it has been shared in our CSA newsletters and emails (with credit to you, of course) several times!

  3. Jessica says

    Hi Elana,

    I found your website earlier this year and have enjoyed many of your dessert recipes. Went gluten free in May and haven’t turned back. Feel better :)

    I wish you well with this next fun step!! Many more happy days of creativity and goodness!

  4. Eileen says

    I could be using the e version now! as my shipment has been delayed 4 weeks as I have moved to scotland! Do we need to pay for it again?
    LOVE all your recipes…….

  5. Karen says

    Congrats on going e-reader, Elana! I have the paper copy and just ran to mark the Kale Tart recipe for an upcoming bake. Thanks for keeping our tummies happy!

  6. Donna says

    I would love to order the hardcover version of the book…Does anyone know if spinach or broccoli rabe could be substituted for the kale in this “win” recipe? I cannot seem to locate kale in this particular area of France..I’ve searched high and low for it!

    • a says

      yes, i haven’t actually tried it but we can’t get kale over here either (australia) and i’m sure it would work! :-)

  7. Elizabeth Swezey says

    Dear Elana,
    I am so very happy for your success. I knew you as
    a very young girl. I lived across the street from your
    wonderful grandparents Molly and Julius. I considered
    them my own! Please send my love and best wishes to your
    parents.

  8. Colleen says

    Thank you for making an e version available! I love using my iPad when cooking my gluten free meals in the kitchen (saves trees and space in my small apartment). Love your blog and can’t wait to download the book. I’ve been eagerly awaiting this release on B&N for a while!

  9. Cindy says

    The cranberry kale tart does not say if you cook the crust before you bake the tart or if you bake them together.

  10. Patty says

    Emerging from lurkdom to say that this kale cranberry tart pushes all the right buttons for me. It’s easy, it’s absolutely delicious, is easily transportable, and I can’t imagine anyone (GF or otherwise) who wouldn’t find this wonderful. I have to add that I “accidentally” made the pecan crust rather than almond on featured with the kale tart. I deliberated a while (it’s too nice a Saturday for me to make yet another recipe) and decided to take a walk on the wild side. The kale tart works quite well with the pecans. Love your site. Your pumpkin bars are a long-time favorite for me. Thanks.
    Must order book! :)

    • Patty says

      thought I’d mention also that I cooked the pecan crust WITH the kale tart in it. I think if I had pre-cooked it, it would have burned. It has a nice nutty texture.

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Comments are greatly appreciated! Unfortunately Elana is not able to answer substitution questions, as the only way to know if something works is to test it, and she does not provide this service. If you have a substitution question, please don't hesitate to leave a comment here, and another reader may jump in to answer.