Gluten-Free Almond Financiers

Gluten Free Financier

I usually try to keep things pretty light and not too crazy personal around here, but sometimes there are things going on in my life that end up seeping into my baking/blogging world. And this is definitely one of those things…….for the past couple of years I’ve been dealing with some stomach problems and this summer it finally got bad enough that I decided to go see a doctor and really figure out what was going on. At first, they thought I might have Celiac Disease…..which was definitely not what I was expecting or wanting to hear (all I kept thinking about was baking and how everything would have to change). Thankfully, that turned out not to be the case. But what they did discover was almost as surprising (mostly cause I had no idea this was even a thing)……turns out barley and me don’t get along so well. I guess the technical term is “allergic” or “intolerant” but the general gist is I can’t eat a lot of barley.

When they first told me, my mind immediately went to beer. Which I love……like capital L-O-V-E love. While I was wrapping my brain around having to give up beer (and trying to figure out what I was going to do with all my cellar beers), I googled “barley allergy” and discovered barley is in a ridiculous amount of things. We’re talking bourbon, malt, and, worst of all, most of the flour blends on the market. I’m not going to lie – giving up beer was tough, but the hardest adjustment by far has been the flour.

It turns out the all-purpose flour I previously used contained barley. It took me a while to find a blend that was 100% wheat, but I finally found one from Bob’s Red Mill and I cannot properly express how grateful I am to them for making this flour. It has totally saved me….and my baking. (And FYI they also have an Almond Flour that I used to make these financiers). I still have to be careful eating anything with flour that I don’t make myself, but having an option for my home kitchen is seriously amazing.

So what does this mean for you guys? Well, it means you’ll probably start seeing some more recipes that use non-traditional flours like whole-wheat pastry flour or rye flour on here and you might even see some gluten-free recipes pop up… these Gluten-Free Almond Financiers. Most of what I post will still use all-purpose flour, but this is a great excuse for me to start getting creative in the kitchen and I’m all for it!

These financiers were a staple menu item when I used to sell retail and were always one of my favorites. Don’t let the fact that they’re gluten-free scare you off. The recipe contains very little flour, so you won’t even notice – I promise! These crazy delicious, buttery little almond cakes are not too sweet and I’ve been known to eat them for breakfast. Top them with some sugared cranberries and rosemary like I did in the pictures and they even make the perfect holiday treat!

GF Almond Financier

Gluten-Free Almond Financiers
Makes 24 financiers

10 tablespoons unsalted butter
½ cup granulated sugar
½ cup confectioner’s sugar
5 tablespoons white rice flour
¼ teaspoon salt
¾ cup slivered almonds
¾ cup almond meal
4 large egg whites, at room temperature
Raspberries, blueberries, or cranberries (optional)

Preheat your oven to 350°F. Lightly grease a mini-muffin pan with butter.

Place the butter in a small saucepan and cook over medium heat, until it smells nutty and fragrant and is a light brown color.  Pour the browned butter into a small bowl (making sure to scrape in all those tasty browned bits….that’s what gives the financiers their amazing flavor) and set aside to cool completely.

In a food processor, combine the granulated sugar, confectioner’s sugar, rice flour, salt, slivered almonds, and almond meal.  Process until the almonds are finely ground.

With the food processor running, slowly add in the egg whites.  Then turn off mixer and add in the browned butter. Pulse until the butter is completely incorporated into the batter.

Evenly distribute the batter between each muffin cup.  If desired, gently press the fruit of your choice onto the top of each financier.

Bake for 16 – 19 minutes or until the financiers are lightly golden brown. Be sure to rotate the pan halfway through baking.  Cool the financiers in the pan for about 10 minutes. Then remove them from the pan and let cool completely on wire rack.


2014 Holiday Menu

Gluten Free Almond Cakes

Homemade Pop Tarts – $2 per Pop Tart
The breakfast treat you loved as a kid, but with a grown-up twist. Flavors like Brown Sugar, Strawberry, Huckleberry, Maple Pecan, and Nutella are enclosed in a light, flaky pastry. Simply place them in your toaster for a warm, delicious treat anytime of the day.

Walnut-Pecan Thumbprints (Vegan) – .75₵ per cookie
The healthiest cookie you’ll ever eat. A hearty, but tender walnut-pecan thumbprint with fruit preserves in the middle.

Cowboy Cookies – $2.50 per cookie
This chocolate chip cookie is loaded with three different types of chocolate, toasted almonds, a hint of espresso, and a little kick of bourbon just for fun. A bit of smoked sea salt on top finishes off this cookie perfect for any cowboy or cowgirl in your life!

Chocolate Truffle Cookies (Gluten-free and Dairy-free) – $2 per cookie
A deep, dark, fudgy chocolate cookie studded with pecans.

Nutella Stuffed Cookies – $1.75 per cookie
A classic Chocolate Chip Cookie made with browned butter and sea salt envelopes a hidden surprise in the middle – Nutella!

Oatmeal Biscoff Cookies – $1.75 per cookie
A chewy oatmeal cookie is taken to a new level with the addition of Biscoff Cookie Butter Spread and rum-soaked raisins.

Mexican Wedding Cookies – .75₵ per cookie
My absolute favorite holiday cookie….buttery, melt-in-your mouth pecan cookies dusted with confectioner’s sugar.

Salted Caramel Brownies – $2.50 per brownie
The ultimate salty/sweet treat – a thick layer of salted caramel sandwiched between a fudgy dark chocolate brownie.

Mint Chocolate Brownies – $2.50 per brownie
The perfect holiday brownie. A supremely chocolaty, fudge brownie with a layer of chocolate mint candies in the middle.

Chocolate Malted Brownies – $2.50 per brownie
The nostalgic flavor of a Chocolate Malt Shake comes to life in the form of a brownie.

Peanut Butter Pretzel Blondies – $2.50 per blondie
A rich, salty-sweet Peanut Butter Blondie with salted peanuts and pretzels folded in and frosted with a thick layer of Dark Milk Chocolate Ganache.

Huckleberry-Blueberry Streusel Bar – $2.50 per bar
A buttery shortbread crust is layered with a mix of Huckleberries and Blueberries and a crumbly streusel topping

Mini-Almond Cakes (Gluten-Free) – $1 per cake
Moist bite-sized almond cakes made with browned butter and topped with a blueberry.

*To order please contact me at All Holiday Gift Box orders require 48 hour notice.

Tuesday’s Market Menu – July 16, 2013

Almond Cakes

Mini-Almond Cakes (gluten-free):  Moist bite-sized almond cakes made with browned butter and topped with seasonal fresh fruit.

Homemade Pop Tarts:  The breakfast treat you loved as a kid, but with a grown-up twist.  Flavors like Brown Sugar, Strawberry, and Nutella are enclosed in a light, flaky pastry.  Simply place them in your toaster for a warm, delicious treat anytime of the day!

Salted Caramel Brownies:  The ultimate salty/sweet treat – a thick layer of salted caramel sandwiched between a fudgey dark chocolate brownie.

Huckleberry-Blueberry Streusel Bars:  A buttery shortbread crust is layered with a mix of huckleberries and blueberries and a crumbly streusel topping.

Chocolate Truffle Cookies (gluten-free and dairy-free):  A deep, dark, fudgey chocolate cookie studded with walnuts.

Walnut-Pecan Thumbprints (Vegan):  The healthiest cookie you’ll ever eat.  A hearty, but tender walnut-pecan thumbprint with fruit preserves in the middle.  The perfect fuel for your backcountry adventures this summer!

Gluten-Free Peanut Butter Protein Bars

Peanut Butter Protein Bars

As much as I wish I could eat sweets all day, I understand that it’s probably a good idea to eat something good for me every once in a while.  In my dessert addicted mind, I like to believe that healthy foods will counterbalance all the cakes and cookies I eat.  I mean if I eat a healthy dinner of wild salmon and roasted vegetables that totally negates the giant slice of pound cake I eat after…….right???  Maybe???  Okay, so I know that’s not how it works, but it would be nice if it did.

Eating healthy has been on my mind lately for a couple of reasons.  The first is because I’m testing so many recipes for the business that I’m eating more sweets than I usually do.  I know……I didn’t think that was possible either, but apparently it is and it’s not as fun as I thought it would be.  The other reason I’m on a health-kick is because I recently started training for the Half Marathon I’m running in July.  This will be the sixth Half I’ve run and I’m really hoping to PR, which means I need to train hard and eat right.

My attitude towards food changes a bit when I’m in training.  Instead of just eating whatever is around, I actually put a little thought into what I’m eating and why I’m eating it.  This might sound a little cheesy, but bear with me here……..during training, I look at food as fuel to boost my running performance and to help keep me healthy and fit.  Ughhh…..I can’t believe I just wrote that, but it’s true!  I guess it’s time to admit my other deep, dark nerdy secret.  I love reading about nutrition and how eating certain foods before and after a run can help improve my overall fitness.  I think it’s fascinating to read why the ideal post-long run recovery meal has a carbs to protein ration of 4:1.  And I also think it’s pretty cool to read how tart cherries help to reduce muscle soreness.  What can I say…….I’ve got some nerdish tendencies and I embrace every one of them.

One of my favorite things to make when I’m in training is Homemade Peanut Butter Protein Bars.  I’m always trying to find ways to sneak more protein into my diet (I don’t eat a lot of meat) and these bars are the perfect way to do that.  They’re packed with protein, super filling, can be easily customized and, most importantly, taste crazy good.  Oh and I almost forgot to mention, they’re also Gluten-Free!  I’ve had a lot of requests for GF recipes, so I’m stoked to finally be able to share one.

The recipe for these protein bars originally came from my boyfriend’s Dad.  He found the recipe in Mountain Flyer magazine and instinctively knew it was something Boyfriend and I would love to make.  The original recipe is fantastic, but we tweaked it to make it a little healthier and more to our liking.  We can’t get enough of these bars and make them constantly during the summer.   They’re great as a post-workout snack or to take as fuel for long hikes and bike rides.  They are kind of filling and can easily be eaten as a meal replacement as well. Personally, I love to eat them as a quick healthy breakfast on busy mornings.

I really hope you guys love these protein bars as much as we do.  They can be adapted in a multitude of ways, so feel free to get creative and come up with your absolute perfect combination.  If you’re not a fan of Peanut Butter, use Almond Butter! If you want to add a little extra fiber to the bars, swap out the Rice Puffs for Kamut Puffs (please note Kamut is not GF friendly).  My favorite way to make the bars is with crunchy peanut butter, rice protein powder, dried tart cherries, and toasted pecans.  So get in the kitchen and get crazy and feel good knowing that you’re making something healthy and nutritious!

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Poll Time: Gluten-Free Baked Goods

Lately, I’ve had a lot of requests for gluten-free baked goods.  It turns out quite a few of my friends try to eat gluten-free most of the time, while only occasionally splurging.  I also know that a lot of you would like to see The Earnest Baker feature health conscious products.  As of right now, I do plan to offer a limited selection of gluten-free and vegan baked goods.  I have a few recipes in mind that just happen to be gluten-free and are actually some of my favorite desserts.  Most of them aren’t exactly health conscious, but in my opinion, are totally worth splurging on.

Here is where I need your guys’ help.  Since I only plan on offering a limited selection of gluten-free items, I want to make sure they’re what you’re looking for.  Do you want health conscious items that you can feel good about eating? Or do you want more splurge-worthy baked goods?  I’m a total sucker for polls, so I created one for you guys.  This is all about what you want, which you’ve got to admit is a pretty sweet deal (wow…totally didn’t mean for that to be a pun, but I’ll go with it).  Please take a moment to vote and also feel free to elaborate down in the comments section.  I’m stoked to hear what you guys think!