Today is a sweet post from start to finish so make sure you read all the way to the end.
I grew up outside of Philly loving Tastykakes. There were the chocolate or vanilla cupcakes filled with cream or buttercream, the Jelly or Butterscotch Krimpets and the really over the top Juniors which was either a large square two layer cake with lots of icing on top or their Koffee Kake with this cool crumble topping. Oh and they had fruit and cream pies. But then there were my favorites, Kandy Kakes. These were small round vanilla cakes with peanut butter on top and then coated in chocolate. They came 3 to a package and you can bet I wasn’t sharing any. And now I see they are selling Chocolate Kandy Kakes with a chocolate cake with vanilla cream all covered in chocolate icing.
Yeah can you tell I’ve had a sweet tooth all my life and was totally obsessed with Tastykakes. It’s a good thing I live gluten free now or I’d be hunting all over for these puppies and that would not be a good life choice.
Well the other day I was making Elana’s Classic Drop Biscuits for my son. We were headed out the door and he needed something to eat so I cut it open and filled it with peanut butter and off we went . And then I got an idea. A wonderfully delicious decadent idea that made the edges of my mouth curl up. What if I coated these in chocolate? I wonder if they would taste anything like those Kandy Kakes I used to live on as a kid. (trust me, my mom did feed me amazing great and healthy foods too)
I only had two biscuits left so I gave it a try. Well lets just say the three of us in the house were fighting over these two creations. They were wonderful and huge. So for the big game I made another batch of the Classic Drop Biscuits but this time smaller. Now we can eat these treats in just two bites. Hmm, not sure if that is a good thing or not since I can just pop them in my mouth.
I have to say that these taste amazing. I only made one small adjustment to the biscuit recipe by adding in a tablespoon of ground chia seeds. I wanted to add a little more goodness into these since I knew we would be popping them like sunflower seeds. But with this recipe using almond flour you know they already had a great start to being really good for you.
If you hang around here you know that Elana’s cookbook, The Gluten-Free Almond Flour Cookbook is one of my favorite books. I love the recipes because they are short, easy to follow and contain ingredients I keep on hand. Oh and Elana is one cool chick too. Check out my spotlight post on her from this week. Now for these recipes here and all the ones in her cookbook make sure you are using a good almond flour like Honeyville Blanched Almond Meal Flour. I can’t wait for her new book due out in April, Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour.
Well the last time I was with Elana she graciously signed her current cookbook for me to give to you. If you happen to be the winner of this cookbook you will be on lucky person, and well fed. So here are the recipes to make the Classic Drop Biscuits and Gluten-Free Kandy Kakes and how to win the cookbook.
This giveaway is now closed. Congratulations to Jennifer Child for winning. Thank you to all who participated. You can still get your copy of this great cookbook on Amazon.
Here are 10 ways to enter to win this signed copy of The Gluten-Free Almond Flour Cookbook. Don’t delay I’m giving this cookbook away one week from today. The deadline to enter is 10pm on March 3rd.
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10. Leave a comment here letting me know what recipe on Elana’s Pantry you would like to make.
Classic Drop Biscuits by Elana Amsterdam
“Reprinted with permission from The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrées, and More. Copyright © 2009 by Elana Amsterdam, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo credit: Annabelle Breakey.”
Makes 8 biscuits Sweetness: low
2 1/2 cups blanched almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/4 cup grapeseed oil
1/4 cup agave nectar
2 large eggs
1 teaspoon freshly squeezed lemon juice
Preheat the oven to 350 degrees fahrenheit. Line a large baking sheet with parchment paper.
In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, whisk together the grapeseed oil, agave nectar, eggs and lemon juice. Stir the wet ingredients into the almond flour mixture until thoroughly combines. Drop the batter, in scant 1/4 cups 2 inches apart onto the baking sheet.
Bake for 15 to 20 minutes, until golden brown or a toothpick inserted into the center of a biscuit comes out clean. Let the biscuits cool briefly on the baking sheet, then serve warm.
Gluten-Free Kandy Kakes
To the biscuit recipe add in 1 TB of ground chia and follow the rest of the recipe as shared above from the cookbook.
When you make your biscuits think about how big of a Kandy Kake you want to make. I thought the regular sized biscuits were big for this treat so I made mine the size of a half dollar. When I did this I had to cut the baking time down. Elana gives you other ways to tell if they are ready.
Once they have cooled slice them in half and spread peanut butter and close. I use Earth Balance Peanut Butter Creamy.
Next melt your favorite chocolate. I used Enjoy Life Semi-Sweet Chocolate Chips, Gluten, Dairy & Soy Free. Here comes the fun part. Melt the chips in the microwave and then carefully dip the biscuits into the melted chocolate and help it by spooning some over top. You want to completely coat these top, sides and bottom. Place on parchment paper to harden.
Now this is the hardest step. Do not eat them all at once.
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You will want to make many more recipes from Elana’s cookbook so make sure you follow the 10 ways to win and enter now!