Easy, Delicious Gluten-Free Living with Almonds

(Family Features) - With more and more people seeking gluten-free solutions due to celiac disease, gluten intolerance, gluten sensitivity, or just a desire to limit gluten intake, almonds are a safe and delicious choice to help make living a gluten-free life a satisfying sensory adventure. Nationally-renowned gluten-free expert and cookbook author Elana Amsterdam is proving that living gluten free doesn't mean settling for bland and boring foods.

Amsterdam, author of the popular book, "The Gluten-Free Almond Flour Cookbook," shares many of her recipes for enticing, gluten-free dishes on her popular website, www.ElanasPantry.com.

One of the staples of her gluten-free pantry is almond flour. "Almond flour is highly nutritious," she says. "It's easy to use, and for those of us watching our glycemic index, almond flour is chocked full of protein and low in both sugar and carbohydrates."  It's incredibly versatile to meet all your baking needs while adding exciting flavors to your favorite baked goods.

Also, by adding the allure of taste and texture from the various forms of almonds to your diet it makes it easier and more satisfying to live gluten free. They're a perfect solution for the gluten-free diet because they provide important nutrients that are often lacking, such as fiber (3.5 g), calcium (75 mg), iron (1.1 mg) and protein (6 g). Not only that, they offer 7.4 (mg) vitamin E, 0.3 (mg) of riboflavin and 1 (mg) of niacin. Plus, a one-ounce serving has 13 grams of good unsaturated fats, just one gram of saturated fat and is always cholesterol and gluten free.

For many people, the hardest part of following a gluten-free diet can be finding a variety of safe-but-tasty options that satisfy cravings. Amsterdam has created tempting recipes that just also happen to be gluten free. Her Silver Dollar Pancakes are a nutritious and delicious way to start the day.

For more enticing recipes and information, visit AlmondBoard.com

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Silver Dollar Pancake Recipe

Ingredients

• 3 large eggs
• 1tablespoon water
• 1 tablespoon vanilla extract
• 2 tablespoons agave nectar
• 1 1/2 cups almond flour
• 1/4 teaspoon salt
• 1/4 baking soda
• grapeseed oil, for cooking

Preparation

1. In large bowl, whisk together eggs, water, vanilla and agave. Add almond flour, salt and baking soda and mix until thoroughly combined. Heat grapeseed oil on skillet over medium low to medium heat.
2. Scoop 1 heaping tablespoon of batter at a time onto the skillet. Pancakes will form little bubbles, when bubbles open, flip pancakes over and cook other side. Remove from heat to a plate. Repeat process with remaining batter, add more oil to skillet as needed.

Serves
Yield 18 pancakes

SOURCE:
Almond Board

A Great Takeout Meal at Home

(Family Features) This weekend, elevate dinner at home by recreating a tasty takeout dish in the comfort of your own kitchen. Rather than reaching for the phone, roll up your sleeves and prepare an easy beef dish with exotic spices and a fun dipping sauce.

Chinese Beef Pot Stickers blend the classic flavors of ginger and soy sauce with savory, affordable lean ground beef - and with an umami-rich dipping sauce, your family and friends will be craving seconds.

Find new ways to enjoy a great night in with more beef recipes and additional dipping sauce recipes at www.BeefItsWhatsForDinner.com.

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Recipe for Chinese Beef Pot Stickers with Maple-Wasabi Dipping Sauce

Ingredients

• 1 pound ground beef (95% lean)
• 1 tablespoon sesame oil
• 1-1/3 cups finely chopped button mushrooms
• 1 tablespoon minced garlic
• 1/4 cup chopped green onions
• 1 tablespoon minced fresh ginger
• 1/2 teaspoon pepper
• 1/4 cup reduced-sodium soy sauce
• 40 wonton wrappers (3 1/4 to 3 1/2-inch squares or 3 1/2-inch rounds)
• 2 cups water, divided

Maple-Wasabi Sauce Dipping Sauce

• 6 tablespoons maple syrup
• 1/4 cup reduced-sodium soy sauce
• 1 tablespoon wasabi paste
• 2 teaspoons minced fresh ginger

Preparation

1. Prepare dipping sauce, combine ingredients in small bowl. Makes about 2/3 cup. Set aside.
2. Heat oil in 12-inch nonstick skillet over medium heat until hot. Add mushrooms and garlic; cook and stir 3 to 5 minutes or until tender and liquid has evaporated. Remove from heat. Transfer to large bowl; stir in green onions, ginger and pepper. Cool to room temperature. Add ground beef and soy sauce; mix lightly but thoroughly.
3. Spoon 1 level tablespoon beef mixture in center of 1 wonton wrapper. (Keep remaining wonton wrappers covered with clean, damp kitchen towel to prevent drying out.) Moisten edges of wonton wrapper with fingertip dipped in water. Fold wrapper diagonally in half, sealing edges and pressing out air. Place on baking sheet lined with parchment or waxed paper. Repeat with remaining wonton wrappers and filling to form 40 pot stickers.
4. Wipe out same 12-inch nonstick skillet; spray liberally with nonstick cooking spray. Heat over medium heat until hot. Arrange 10 pot stickers in single layer in skillet; pan-fry 4 minutes, turning once. Carefully add 1/2 cup water. Cover; cook 2 to 3 minutes. Remove pot stickers; keep warm. Repeat with remaining pot stickers. (Wipe out skillet and spray with additional cooking spray between batches to prevent sticking.)
5. Serve pot stickers with dipping sauce.

Serves
40

Preparation Time:
1 1/2 to 1 3/4 hours

SOURCE:
The Beef Checkoff

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