Here is a gluten free cookbook that I was introduced to at Christmas by my Mom. The recipes use almond flour only and replace cane sugar with agave nectar for baked goods. It also uses grape seed oil to replace butter or olive oil.
Agave Nectar is also a good alternative for indiviuals who have diabetes because it has a lower glycemic index.
I love this cookbook because it addresses some of the nutritional concerns that people with gluten intolerance, celiac, and lactose intolerant individuals have.
Also, it helps those who are trying to eat a more healthy diet in general.
Grape seed oil can be expensive, so you could also use coconut oil for the recipes in this cook. Some people cant digest grape seed oil or coconut oil well, so the oil can always be modified in these recipes.
The chocolate cake below is a recipe from this book.
This cake is made with whipped cream, so it does have dairy on it, but this could be easily substituted with another GF, reduced sugar frosting.
This year I have started to eat less cane sugar. Ive started using agave nectar in my baking and have been replacing unsalted butter with coconut oil.
Sometimes people with Celiac disease develop other health issues, like thyroid disease and weight gain due to eating grains that have higher amounts of carbs than wheat flour.
Almond flour has less carbs than corn, rice and potato flour. It is also a good alternative if you cant digest coconut flour very well.
I have read recently that eating too much almond flour, over time, can cause some other health issues. Always consult a doctor or a nutritionist before starting a new diet.
2 cups blanched almond flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 cup agave nectar
2 large eggs
1 tablespoon vanilla extract
Preheat the oven to 350 degree F. Grease a 9-ince cake pan with grapeseed or coconut oil and dust with almond flour.
In a large bowl, combine the almond flour, cocoa powder, salt and baking soda.
In a medium bowl, combine, the agave nectar, eggs, and vanilla extract.
Stir the wet mixture until thoroughly combined. batter into the prepared cake pan.
Bake for 35-40 minutes until toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 1 hour, then serve .
Elana Amsterdam's "The Gluten-Free Almond Flour cookbook." p. 84
