For this month’s Adopt roundup I chose Elana Amsterdam of Elana’s Pantry. She creates recipes that are nutritious as well as delicious and with my recent focus on low carbohydrate menus I decided it was time to stock up on almond and coconut flour.
I chose to make Cinnamon Coffee Cake from my recently purchased copy of Elana’s The Gluten-Free Almond Flour Cookbook. The cake was so good that it sent me and some of the ladies at The Caring Place into a spin of delight. In the excitement there was not even one picture taken or a lonely crumb remaining to photograph. Several people commented that these taste like ‘sticky buns’ – a lot of sweetness for such low carb treats.
So to celebrate my birthday in a few days I decided to make it again! Here it is wrapped and ready for the freezer for when we need it.
This recipe takes a little more patience than others because it has a yummy topping added just before baking. There are almonds in the topping and walnuts in the cake and I always lightly toast nuts in the microwave before adding to recipes. I prepared the baking pan with parchment for easier removal of that luscious sticky cake from the pan.
The batter is carefully spread in the pan. Then the topping is dropped by spoonfuls and spread to completely cover the top resulting in a sweet, crunchy topping that did not spike my blood sugar!
Clara and I have been discussing flavor combinations in the midst of some of my less-than-stellar low carb experiments. A cranberry-orange combination was mentioned as one of her long-time favorites. So Cranberry-Orange Biscotti from Elana’s Pantry seemed to be a perfect choice. It wasn’t clear how thick the initial logs should be and I made them a little too thick. Instead of 12 biscotti I had 9 that were somewhat larger than Elana’s ‘baby biscotti’. Also, my oven temperature runs a little high. It is important to pay attention to this with nut flour as nuts are notorious for scorching easily – I need to turn the temperature down just a bit.
Elana’s recipes are gluten-free with no refined sugars and about as low in carbohydrates as you can ever expect with truly delightful sweet treats. These biscotti are perfect to add to your Holiday sweets, treats, and desserts to share with family and friends. I think I might dip the edges in dark melted chocolate the next time I make them.
Gretchen and Clara
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Adopt a Gluten-Free Blogger October 2011
Lauren of As Good As Gluten.