The desserts on Elana's Pantry look amazing but the idea of importing some sort of special blanched almond flour just seemed a little too extreme even for me. So I was grateful when Toby come across blanched almond meal in Brunswick IGA. It wasn't cheap, it cost a little over $11 for 500 grams. I was a little worried though, I didn't want to buy some super expensive almond meal which didn't work in her recipes. Particularly because she says that you need to use certain brands of blanched almond flour since others don't work with her recipes.
I used lindt dark chocolate and cut it into tiny chunks and made her famous cookies.
Gluten Free Vegan Chocolate Chip Cookies from Elana's Pantry
2 ½ cups blanched almond flour
½ teaspoon celtic sea salt
(i used regular sea salt)½ teaspoon baking soda
½ cup grapeseed oil
1 tablespoon vanilla extract
½ cup agave nectar
1 cup dark chocolate chips 73% cacao
- Combine dry ingredients in a large bowl
- Stir together wet ingredients in a smaller bowl
- Mix wet ingredients into dry
- Form ½ inch balls and press onto a parchment lined baking sheet
- Bake at 350° for 7-10 minutes
- Cool and serve
Makes 24 cookies
I put them in the oven for a few minutes more than the recipes asked for but they were still quite soft so I was a little skeptical but after cooling for what seemed like forever they eventually firmed up and had a soft but wonderful texture kind of like mrs field cookies. Although, I made one mistake with this recipe and used dark agave. I thought that dark agave and regular agave were interchangeable in recipes but it turns out that dark agave has quite a strong flavour unlike it's neutral counterpart. So while these cookeis were delicious the dark agave really overpowered the other flavours.
To make up for the strong flavour I made some ice cream sandwiches to take to a friends house. I actually made ice cream to put inside but couldn't find the crucial part of our ice cream maker so had to settle for so good chocolate ice cream inside. I think the chocolate ice cream was a bit too much and I'm not really sure if our friends enjoyed them.
But I have high hopes for the recipe with regular agave and plan to make them properly very soon because the texture is so bloody awesome for a gf baked good and I can tell that they will taste great without the strong agave flavour.
In the meantime, does anyone have any suggestions for dark agave recipes?
The desserts on Elana's Pantry look amazing but the idea of importing some sort of special blanched almond flour just seemed a little too extreme even for me. So I was grateful when Toby come across blanched almond meal in Brunswick IGA. It wasn't cheap, it cost a little over $11 for 500 grams. I was a little worried though, I didn't want to buy some super expensive almond meal which didn't work in her recipes. Particularly because she says that you need to use certain brands of blanched almond flour since others don't work with her recipes.
I used lindt dark chocolate and cut it into tiny chunks and made her famous cookies.
Gluten Free Vegan Chocolate Chip Cookies from Elana's Pantry
2 ½ cups blanched almond flour
½ teaspoon celtic sea salt (i used regular sea salt)½ teaspoon baking soda
½ cup grapeseed oil
1 tablespoon vanilla extract
½ cup agave nectar
1 cup dark chocolate chips 73% cacao
- Combine dry ingredients in a large bowl
- Stir together wet ingredients in a smaller bowl
- Mix wet ingredients into dry
- Form ½ inch balls and press onto a parchment lined baking sheet
- Bake at 350° for 7-10 minutes
- Cool and serve
Makes 24 cookies
I put them in the oven for a few minutes more than the recipes asked for but they were still quite soft so I was a little skeptical but after cooling for what seemed like forever they eventually firmed up and had a soft but wonderful texture kind of like mrs field cookies. Although, I made one mistake with this recipe and used dark agave. I thought that dark agave and regular agave were interchangeable in recipes but it turns out that dark agave has quite a strong flavour unlike it's neutral counterpart. So while these cookeis were delicious the dark agave really overpowered the other flavours.
To make up for the strong flavour I made some ice cream sandwiches to take to a friends house. I actually made ice cream to put inside but couldn't find the crucial part of our ice cream maker so had to settle for so good chocolate ice cream inside. I think the chocolate ice cream was a bit too much and I'm not really sure if our friends enjoyed them.
But I have high hopes for the recipe with regular agave and plan to make them properly very soon because the texture is so bloody awesome for a gf baked good and I can tell that they will taste great without the strong agave flavour.
In the meantime, does anyone have any suggestions for dark agave recipes?
No comments:
Post a Comment