I love these bars. They are Elana’s Almond Power Bars. These bars immediately became a favorite for both my husband and I. In fact, they are such a good representation of Elana’s recipes at Elana’s Pantry – simple, scrumptious, with lots of protein and healthy fat. Like Elana, I stay away from anything overly sweet – and as a result, have not tried any of her recipes that require a lot of agave. Nevertheless, Elana provides plenty of recipes for those of us that prefer to focus on a low-glycemic diet. And also important, Elana’s recipe also appeal to my husband, who does not have to eat gluten-free or dairy-free, but who does as a default because of me.
These Power Bars do not rely on dates to stick together. Instead they rely on roasted almond butter. I only had raw almond butter at home, but the recipe still worked out perfectly. While we are on the subject of substitutions, I replaced the chocolate with some basic coconut oil chocolate (coconut oil + raw cacao + a bit of agave = chocolate). The result was truly wonderful. A hint of sweetness, but nothing more. I like how Elana includes sea salt in this recipe. It makes the chocolate and almond flavors pop. These bars are also nice and portable – I brought a bar sliced in thirds to be part of a lunchbox.
I love all of Elana’s cracker recipes. I have successfully made several in her book by replacing the egg with chia seeds and water. That said, on her blog, Elana has a recipe for Vegan Herb Crackers – they are light and savory and excellent as part of lunchboxes:
In addition to the power bars and the crackers, which I made specifically for this month’s Adopt a Gluten-Free Blogger, an event created by Sea of Book of Yum and hosted this month by Lexie of Lexie’s Kitchen, I have been cooking and baking from Elana’s cookbook regularly since last December, when I started to explore more grain-free baking.
|The Gluten-Free Almond Flour Cookbook [Paperback]|
Elana uses large chicken eggs in her recipes, so I usually attempt to substitute first with chia seed eggs (which works well for recipes calling only for one or two eggs like crackers) or use duck eggs. I love the pizza recipe in the book and have successfully made it using either a chia egg replacement, or a small-ish duck egg. Whichever egg I use,the recipe turns out excellent. Elana’s pizza also pairs beautifully with her kale chips:
Here, the pizza is topped with Elana’s Pizza Sauce recipe from the cookbook, as well as nutritional yeast and herbamare. The pizza crust is crispy and holds up well to toppings.
Another great recipe from the cookbook, which I realize now also happens to be on Elana’s blog, are her Gluten-Free Vegan Chocolate Chip Cookies. I made them back in January when I was just starting to get into grain-free baking as a gift to meet a fellow blogger, and she really enjoyed them. My favorite part – you can totally eat the dough!
You really cannot go wrong with cooking from Elana’s cookbook or blog. All the recipes I have tried so far (including several more of her cracker recipes from her book and both her Simple Bread and Bread 2.0 from the blog) have turned out beautifully. As I write this, I have a batch of Elana’s Banana Blueberry Muffins in the oven, which are another one of my favorite recipes from the Almond Flour Cookbook.
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