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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
  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
  • 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)
  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!