Flourless Chocolate Cupcakes

Apple Cake

This delectable Apple Cake has a slightly crunchy crust and a soft moist center that is loaded with chunks of sweet apple and pecans. It is perfectly spiced with cinnamon, ground cloves and nutmeg. It is lightly drizzled with an easy four ingredient caramel sauce. I make this cake several times each fall for bake sales, potlucks and family and friend get-togethers.

Easy Ratatouille

This easy ratatouille recipe is a classic summer French stew filled with vibrant, colourful and nutritious vegetables: tomatoes, zucchini and eggplant. It is a low-carb, gluten-free and vegan dish that can be made in one pan and served atop greens or grains, as a side to a main entrée, or all on its own.

5 Comments

cnsteele on 5.19.2010

I have Elana’s cookbook and I’ve been substituting butter for grapeseed oil. I use the same measurement amount. I don’t melt the butter – I use it at room temperature.

Also, I use sugar in place of agave nectar just fine. The ratio I found on the internet is 2/3 c. sugar = 1 c. agave. If replacing agave with sugar, also increase any liquids in the recipe by a 1/4 c.

Elana’s recipes are out of this world!!! Everything I’ve made from her almond flour cookbook has been a hit with EVERYONE.

Mamadallama on 5.17.2010

Elana, you need to post your Vegan Chocolate Icing!

yardsailor on 5.17.2010

Keep those GF cupcakes coming!!!

lindasue on 5.16.2010

not sure what Elana would recommend, but I’d stick with canola if you don’t have grapeseed…olive is a heavier flavor…grapeseed is a healthy oil and has no flavor, excellent for anything….canola would be okay for baking.