*Update:* The winner is… Gloria.

Congratulations! You’re going to love this book. Send me an email to claim your loot!


I met a woman named Elana not too long ago. We met in a hallway of a hotel at a conference and as soon as we met I felt like I had known her for a long time. I just stopped going where I was going and sat on the couch in the hallway with her and we chatted. And by the end of it, we gave each other a copy of our books.

She has an excellent blog called Elana’s Pantry, where she creates all kinds of gluten free recipes that are simply delicious.

I grew up with a family that always ate really simple healthy food. My mom always promoted holistic medicine and taught me how connected food is to our health, in mind, body and spirit. So I relate to and love Elana’s approach to food. In fact, I realized after talking to some of my gluten free food blogger friends that I tend to naturally eat gluten free. Most of the recipes on this site are in fact gluten free because I just wasn’t raised with much of it in my diet. Vegetable protein and animal protein were the name of the game. And I still think it’s the best food to eat.

But I can appreciate a good dessert and a good bread from time to time and am so impressed with people like Elana who can do it all gluten free and still make it taste good!

So in honor of that, and in honor of the upcoming holidays where we all have gifts to give, and cakes and breads to eat, I’m giving away a copy of Elana’s latest book “The Gluten Free Almond Flour Cookbook.” You’ll love it. And your gluten free friends will love you just a little bit more when you make these recipes. So will all of your friends in fact.

To enter the giveaway for this book, simply answer in the comments below: What’s your favorite holiday food? You get bonus points if it’s gluten free!

Contest ends Friday at 5pm PST.

And now for one of her lovely recipes:

“Elana’s Gluten Free Olive Rosemary Bread”

Prep Time15 mins
Cook Time45 mins
Total Time2 hrs
Servings: 1 loaf (about 12 slices)


  • 3/4 cup creamy roasted almond butter at room temperature
  • 2 tablespoons olive oil
  • 3 large eggs
  • 1 tablespoon agave nectar
  • 1/4 cup blanched almond flour
  • 1/4 cup arrowroot powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/4 cup kalamata olives pitted and finely chopped
  • 1 tablespoon finely chopped fresh rosemary


  • Preheat the oven to 350°F. Grease a 7 by 3-inch loaf pan with grapeseed oil and dust with almond flour.
  • In a large bowl, mix the almond butter and olive oil with a handheld mixer until smooth, then blend in the eggs and agave nectar.
  • In a medium bowl, combine the almond flour, arrowroot powder, salt, and baking soda.
  • Blend the almond flour mixture into the wet ingredients until thoroughly combined, then fold in the olives and rosemary. Pour the batter into the loaf pan.
  • Bake for 45 to 55 minutes on the bottom rack of the oven, until a knife inserted into the center of the loaf comes out clean. Let the bread cool in the pan for 1 hour, then serve.


To make a great base for hors d’oeuvres, cut this loaf into thin slices, spread on a baking sheet, and toast in the oven at 350°F for 5 to 10 minutes. The resulting crackers are great with goat cheese, drizzled with a good cold-pressed olive oil, or spread with fig tapenade (find the recipe on my blog).