Tag Archives: Elana Amsterdam

Elana’s Pantry Banana Bread – Gluten-Free & Paleo

Image Courstey of Elana’s Pantry

This morning my son looked across the counter and saw our overripe bananas which prompted, “Mom I REALLY have a craving for banana bread!  I LOVE your banana bread recipe!!!”  Do you think he was not so subtly hinting???

I decided to go another route today and try Elana Amsterdam’s (of Elana’s Pantry) Paleo Banana Bread Recipe.  The only alteration I made to the recipe was to use coconut oil in lieu of vegetable shortening.  I also tented the bread with foil for the last 15-20 minutes or so since it was already a nice golden brown and I didn’t want it to burn.

My kids went gaga for this and both had three slices after school.  I had to stop them so that there would be at least a slice each for my husband and I to try.

Click HERE for the recipe and while you are at it surf around Elana’s site…it is chalk-full of wonderful recipes.

On another note…There was definitely lively debate and commenting after my last post.  I approved ALL of the comments and allowed the conversation to continue right up until today.  The discussion has been had, viewpoints have been shared, and it is now time for all of us to move on.  I choose to focus on the positive in life and as of now I will no longer be approving any negative comments…let’s keep it happy.  

Veggie Grettie is my little corner of the world where I share recipes I have created, those of others I admire, health information, and a smidgen of my personal life from time to time.  I would like to continue doing so and want to thank those of you who sent your good vibes my way.  Much love!!!

Peace and health,



Filed under Breads / Crackers / Muffins, Cake, Gluten Free, Recipes, Vegetarian

FIG NEWTONS – Gluten Free

photo provided courtesy of elanaspantry.com

photo provided courtesy of elanaspantry.com

The other day when I was at the grocery store with my children, my son mentioned how much he liked fig newtons.  I happen to love fig newtons too.  I can remember being a kid and mowing through a whole sleeve of them myself.  Have I mentioned that I used to have a MAJOR sugar addiction that I still have to work to control?  That’s why it is so great to make sweets at home.  When you make homemade treats you know exactly what goes into them and can make healthy substitutions.  When I use stevia, coconut sugar, Somersweet, agave (which they now sell at our local Costco), or yacon syrup I do not get the crazy insulin swings that lead me to a sugar binge.

I knew I had some dried figs in the pantry at home and got to thinking that it would be a lot of fun to MAKE fig newtons with my kids.  This is the recipe we used (gluten and dairy free) from Elana’s Pantry.  Elana has been a Guest Blogger here on Veggie Grettie.

These cookies were yummy, but when I make them next time I plan on not using the lemon and will substitute with water or OJ instead.  These cookies are also very moist, which tastes great, but for fun I will be adding some gluten free flour or oat bran to the dough next time to firm it up (I will just add it until I feel it reaches the right consistency) as well as using only 2 Tbs of oil. 

INGREDIENTS – Makes 20 cookies

1 cup dried figs
½ cup lemon juice, freshly squeezed (they are pretty lemony…next time I plan on using water or OJ instead)
1 tablespoon vanilla extract

2 ½ cups blanched almond flour
½ teaspoon celtic sea salt
½ cup agave nectar
¼ cup yacon syrup
¼ cup grapeseed oil
1 tablespoon vanilla extract

  1. Place figs in a food processor and blend for 30 seconds until they are well chopped
  2. Add lemon juice and vanilla; process until a smooth paste results
  3. In a large bowl, combine almond flour and salt
  4. In a smaller bowl, combine agave, yacon, grapeseed oil and vanilla
  5. Mix wet ingredients into dry, then refrigerate dough for 1 hour
  6. Divide chilled dough into 4 parts
  7. Between 2 pieces of parchment paper , roll out 1 part of the dough into a 10 x 4 inch rectangle, ¼ inch thick
  8. Spread ¼ of the filling evenly down the right side (lengthwise) of the rectangle
  9. Fold the dough in half down the long side –resulting in a 10 x 2 inch bar
  10. “Mend” the seam so the bar is symmetrical
  11. Repeat with 3 remaining parts of dough and filling
  12. Transfer each bar to a parchment lined baking sheet; bake at 350° for 10-15 minutes (Mine took 25 minutes to cook)
  13. Allow to cool slightly; cut bar every 2 inches to form the fig newtons
  14. Serve

For a printable version of this recipe click here.

To learn more about Elana Amsterdam click here. 


Filed under Cookies / Bars, Dessert, Gluten Free, Recipes, Vegan, Vegetarian

ALMOND PULP CRACKERS – Guest Blog from Elena’s Pantry


photo provided courtesy of elanaspantry.com

photo provided courtesy of elanaspantry.com

Elana Amsterdam of Elana’s Pantry is a gluten free cooking and baking genius.  Her book, The Gluten Free Almond Flour Cookbook, is amazing!  Elana was motivated to become gluten free when she and her son were diagnosed with Celiac Disease.  To go to her blog click here.

These crackers are vegan and gluten free, so I know you will love them.


I’m a bit of a cracker-a-holic.  I think the quest for crunchy food intensifies when one goes gluten free. So, I’ve made a habit of baking crackers at least once a week, if not more.  However, many cracker thieves dwell in my abode.  As quickly as I make crackers they disappear.  Therefore, some weeks, the cracker quest continues day in and day out.

Crackers made with almond flour (or in this case almond milk pulp, more on that in a minute) are highly nutritious and slightly addictive.  They’re perfect with any number of spreads including Homemade Goat Cheese, Fig Tapenade, Sesame Dip or Savory Avocado Spread.

These particular Almond Pulp Crackers are a bit of a recycled treat.  I know that sounds odd, maybe even unappetizing, though let me explain.

After I make Almond Milk I use the leftover pulp of the almonds to create these delicious, high fiber crackers.  Seasoned with fresh thyme, they’re vegan, gluten free and super healthy.  If you make them in your dehydrator (I don’t have one) they’re even raw.  I bake mine in the oven on low to preserve as many of the live enzymes in them as possible, though because my oven doesn’t go lower than 135° technically they are not raw.  Still, they’re good.

photo provided courtesy of elanaspantry.com

photo provided courtesy of elanaspantry.com


1 cup firmly packed almond pulp
2 tablespoons flax meal
1 tablespoon grapeseed oil
1 tablespoon thyme, finely chopped
½ teaspoon celtic sea salt

  1. Combine all ingredients in a large bowl
  2. Roll dough into a ball, press between 2 sheets of parchment paper and roll to ¼ inch thickness
  3. Remove top piece of parchment paper
  4. Transfer the bottom piece with rolled out dough onto baking sheet
  5. Cut dough into 2-inch squares with a knife or pizza cutter
  6. Bake at 135° for at least 20 hours, or until crunchy
  7. Let crackers come to room temperature on baking sheet, then serve

For a printable version of this recipe click here.

To view the original post on Elana’s Pantry click here.


Filed under Breads / Crackers / Muffins, Gluten Free, Guest Blog, Recipes, Vegan, Vegetarian