Bacon Boy graduated from college this week, and my mother-in-law has been here to celebrate this grand occasion with us--along with Mother's Day, and two birthdays. She has Celiac's Disease, so this week has been an experiment in cooking gluten-free.
The first time I ever cooked for her, I used a cookbook that has long ago left my collection. The recipes required items (aardvark flour?) that I had to go to the health food store to buy, and that I never used again for anything else. The last time she was here I used some of the wonderful mixes from Breads by Anna: http://alltheingredients.typepad.com/weblog/2010/01/gluten-free-bread.html.
This time I wanted to try something else, so I went with almond flour. I found a small cookbook, The Gluten-Free Almond Flour Cookbook, be Elana Amsterdam. I liked the range of recipes on this book, and the pictures made the food looked yummy. Plus, I already had all the ingredients for most of the recipes, except the almond flour. For that I went to the health food section of the local grocery and bought Bob's Red Mill ground almond meal. It was almost $12 for the bag, but I got three full meals out of it.
The first recipe I tried was for Chocolate Chip Scones. I served these for my husband's birthday breakfast. They called for:
- 2 1/2 almond flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/3 cup grapeseed oil
- 1/4 cup agave nectar (I think honey would work just fine)
- 2 large eggs
- 1 cup coarsely chopped dark chocolate (this worked out to all but 3 squares of a Hershey's Special Dark bar--willing volunteers ate the remainder)
I preheated the oven to 350 degrees, and lined two baking sheets with parchment paper (to keep stray gluten molecules at bay).
In a large bowl, I combined the almond flour, salt, and baking soda. In a large glass mixing bowl, I measured out the grapeseed oil, agave nectar, and eggs, and whisked them together. Then I stirred the wet ingredients into the dry ingredients, until they were well combined.
The one thing I have noticed about The Gluten-Free Almond Flour Cookbook is that very few of the recipes use any added spices. Gluten-free shouldn't mean flavor-free, so I added 1/4 teaspoon of cinnamon to this recipe. Then I dropped the batter in large spoonfuls (a little less than 1/4 cup each) two inches apart so that there were 8 scones on each baking sheet.
I baked the scones for 15 minutes until they were golden brown. I let them cool on the baking sheets, and then served them with bacon and mixed fruit.
The scones were a hit. My daughter said they tasted more like wonderful cookies than scones. They, of course, did not have the biscuit-like texture of scones, and reminded me of coconut macaroons--nice and moist. My husband said he would be happy to eat them anytime!