E-Release: Gluten Free Almond Flour Cookbook

October 23, 2012
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Ingredients
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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
Serves:
Print Recipe
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
Serves:
Print Recipe
  • 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.
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19 responses to “E-Release: Gluten Free Almond Flour Cookbook”

  1. 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! :)

    Reply

    • 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.

      Reply

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

    Reply

  5. 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!

    Reply

  6. 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.

    Reply
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