Sunday, March 11, 2012

The Gluten-Free Almond Flour Cookbook

breakfasts, entrees, and more

by Elana Amsterdam

I made the Coconut Berry Crisp and Chocolate Coconut Macaroons and they were delicious. This is a lovely book with nice photos every third page or so. The sweets use agave syrup but I think maple syrup or honey would also work. They use a lot of eggs too.

Visit the author's website, Elana's Pantry.

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