Elana Amsterdam's studies in ayurvedic cooking came in handy when she and her son were diagnosed with celiac disease. She began to develop her own gluten-free versions of her favorite foods for those who eat regular food and those who can't. "I love to make food that is not only good for you, but actually tastes good. This is my passion," says Amsterdam.
Photo courtesy of Elana Amsterdam
Thank you, dear readers, for submitting your delicious recipes for The Saturday Evening Post‘s New Year’s Recipe Challenge. We enjoyed tasting our way to a winner—a satisfyingly rich dessert packed with protein and our favorite ingredient, dark chocolate.
Congratulations Elana Amsterdam of Boulder, Colorado for passing our editors’ picky-palate test.
If you have a yummy recipe you’d like to share with our readers, send it to us at letters@saturdayeveningpost.com.
Gluten-Free Brownies
Gluten-Free Brownie
(Makes about 24 brownies)
Recipe Ingredients:
- 1 (16) ounce jar salted almond butter, smooth roasted
- 2 eggs
- 1 1/4 cups agave nectar
- 1 tablespoon vanilla extract
- 1/2 cup cocoa powder
- 1/2 teaspoon celtic sea salt
- 1 teaspoon baking soda
- 1 cup dark chocolate 73%
Recipe Preparation:
1. In a large bowl, blend almond butter until smooth with a hand blender
2. Blend in eggs, then blend in agave and vanilla
3. Blend in cocoa, salt and baking soda, then fold in chocolate chips
4. Grease a 9 x 13 pyrex baking dish
5. Pour batter into dish
6. Bake at 325° for 35-40 minutes
Per brownie:
Nutrition Facts
203 calories17 g fat
4 g saturated
10 g monounsaturated
3 g polyunsaturated
5 g protein
10 g carbs
2 g fiber
18 mg cholesterol
186 mg sodium
For more about Elana Amsterdam, visit her blog at elanaspantry.com.
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