Wednesday, January 12, 2011


It's no secret that I love Elana Amsterdam's recipes. They are simple, easy to follow, highly nutritious and gluten-free.

This week, I've been home sick, so to keep me from feeling completely unproductive and lazy, I've been baking! I've made "bran" muffins, lemon cranberry muffins, oatmeal cookies, banana choc chip muffins, and peanut butter cookies. Most of these recipes I've gotten or adapted from Elana! 

You're probably wondering, "Your family ate ALL of these things in one week?". No. I took some of the muffins over to my friends the Tills, who appreciated them, since they are busy with a three-year-old son at their house right now! 

Lemon cranberry muffins (recipe adapted from Elana's Pantry)

1 cup blanched almond flour- if you can't have rice, use 2 cups of almond flour here
1 cup fine brown rice flour 
½ teaspoon celtic sea salt
1 teaspoon baking soda
1 cup fresh/frozen cranberries
½ cup grapeseed oil
3 eggs
½ cup agave nectar
1 teaspoon lemon zest

  1. In a large bowl, combine almond flour, rice flour, salt, baking soda and cranberries
  2. In a smaller bowl stir together oil, eggs, agave and lemon zest
  3. Stir wet ingredients into dry
  4. Spoon batter in lined muffin tins
  5. Bake at 350° for 25-30 minutes
  6. Cool and serve
Makes 12 full muffins- I made mine smaller, which made 18 muffins

Claire's Tip: to change up this recipe, use frozen raspberries, blueberries, or sub lemon rind for orange rind! 
Banana Muffins (adapted from Elana's Pantry)

1 cup blanched almond flour- or omit rice flour and use 1 1/2 cups almond flour
1/2 cup brown/white rice flour
1 tablespoon arrowroot powder
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
2 eggs
¼ cup grapeseed oil
¼ cup agave nectar
1-2 very ripe bananas (about ¾ to 1 cup mashed)
__ Chocolate chips- just dump in how ever much you want! Try 1/2 cup, and add more if needed

  1. In a large bowl, mix together almond flour, rice flour, arrowroot powder, salt and baking soda
  2. In a smaller bowl, combine eggs, grapeseed oil and agave and then stir in mashed bananas
  3. Mix wet ingredients into dry
  4. Fold chocolate chips into batter
  5. Scoop batter one heaping ¼ cup at a time into lined muffin tin
  6. Bake at 350° for 15- 18 minutes or until lightly browned
Makes about 16 muffins

Claire's tip: add chopped nuts for a little crunch! Or top with whipped cream/ frosting and sprinkles and you've got a beautiful dessert to serve to guests!

More recipes to come!

1 comment:

  1. Awesome post!!! You have to keep taking photos of what you're baking and then do the recipes like you did here. It's not only pretty to look at, but fun to see how you did it! Great job!


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