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Old 01-15-2011, 10:21 AM   #1
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Uses for Almond Flour?

Hello! I just a bag of almond flour because I'd read they make good version of the minute muffin. I tried it and think I prefer the flax version better, but now what do I do with my almond flour? What do you all use it for?

Thanks in advance for suggestions

Leigh Anne
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Old 01-15-2011, 10:24 AM   #2
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Oh my goodness...I love almond flour for cakes, etc.. It's my favorite flour..

You need to do a search on this forum to find some wonderful recipes for almond flour.
Sometimes I mix it up with protein powder for a lighter flour..
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Old 01-15-2011, 12:40 PM   #3
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Here are a few of my favorites...

Almond Flour Fudge Cake

Cake:
4 cups almond flour – scooped –16 ounces
2 cups Splenda (liquid equivalent or granular)
1/2 cup Erythritol – granular
4 packets Stevia Plus
1/2 cup cocoa - I like the Hershey's Special Dark
2 teaspoons baking powder
2 teaspoons baking soda
1/2-teaspoon salt
1 tablespoons vanilla
1/3-cup oil
4 eggs
1-cup sour cream

Frosting:
1/2-cup butter – 1 stick – room temp
1 large egg – room temp
1/3 cup granular Erythritol – powdered – I use my coffee bean grinder
1/3 cup Splenda
2 packets Stevia Plus
8 ounces cream cheese – room temp
1 teaspoons vanilla

Preheat oven to 350° Spray a 9x13-inch cake pan with cooking spray.

In a large bowl combine dry ingredients and stir well.

Beat the eggs with the oil and the vanilla…add to the dry ingredients along with the sour cream and mix well. Pour into prepared pan and bake at 350° for 25 to 30 minutes or until toothpick inserted in the middle comes out mostly clean and cake is firm to the touch. Do not over cook…cake should still be moist. Remove from the oven to a wire rack and cool completely.

To Make Frosting:
Beat butter with electric mixer until light and fluffy. Add sweeteners and beat well scraping sides of bowl as needed.

Add the egg and beat until very fluffy…beat in vanilla.

Add softened cream cheese a little bit at a time beating until fluffy after each addition.
Frost cake...store in frig.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Carrot Cake

Cake:
4 cups almond flour – scooped
2 cups sugar free sweetener – (I use 1-1/2 cups Splenda & 1/2 cup Erythritol)
2 teaspoons baking powder
2 teaspoons baking soda
1/2-teaspoon salt
1 tablespoons ground cinnamon
1/2-teaspoon ground ginger
1/4-teaspoon ground nutmeg
1 tablespoons vanilla
1/4-cup oil
4 eggs
1/2-cup sour cream
1/2 pound frozen carrots – thawed – finely chopped
1 cup chopped pecans

Frosting:
1/4-cup butter – softened
8 ounces cream cheese – softened
1 teaspoons vanilla
Sweetener to taste

Preheat oven to 350° Spray a 9x13-inch cake pan with cooking spray.

In a large bowl combine dry ingredients and stir well.

Beat the eggs with the oil and the vanilla…add to the dry ingredients along with the sour cream and mix well. Stir in carrots and pecans. Pour into prepared pan and bake at 350° for 35 to 40 minutes or until toothpick inserted in the middle of the cake comes out clean and cake is firm to the touch. Remove from the oven to a wire rack and cool completely.

To Make Frosting:
Combine ingredients and beat with a wire whisk until smooth. Sweeten to taste and frost cake.

~~~~~~~~~~~~~~~~~~~~~~~~~~~

Golden Corn Bread

3 cups-(12ounces) almond flour
2/3 cup-(3-1/2ounces) popcorn meal (ground raw popcorn)
1/3 cup Splenda
4 teaspoons baking powder
1/2 teaspoon salt
4 eggs
1/4 cup oil
1 cup…homemade LC milk

Put a cast iron skillet into the oven and preheat the oven and the skillet to 425°

Mix the dry ingredients together, make a well in the middle. Add oil, eggs, and milk in the well and mix with a wire whisk. Allow to stand for 5 minutes to give the ingredients time to hydrate.

Take the hot skillet out of the oven and place it on the stove over high heat. Put just enough oil in the skillet to swish it around good and heat the oil. Pour the batter into the hot pan and place it in the oven and bake at 425° for 25 minutes or until golden brown and toothpick inserted into the center comes out clean.





Old recipe
Carbs 137
Fiber -41
Total 96 usable carbs for the whole bread

96 divided by 12 servings = 8 carbs per serving
96 divided by 8 servings = 12 carbs per serving

New recipe
Carbs 138
Fiber 54
Total 84.5 usable carbs for the whole bread
12 servings = 7 carbs per serving
8 serving = 10.5 carbs per serving
~~~~~~~~~~~~~~~~~~~~~~~~~~~

Almond Flour Muffins

3 cups of almond flour
1-teaspoon baking soda
1-teaspoon baking powder
1/4-teaspoon salt
1 cup Splenda
1/2 cup of yogurt (can sub sour cream + 1 tsp. vinegar if you don’t have yogurt)
3 eggs
1-tablespoon vanilla

1/4 cup melted butter (if necessary)

Fruit or nuts of choice

Mix ingredients together, if batter is too thick add butter as needed to thin to muffin consistency. Add nuts or fruit if desired.

Put batter in paper lined muffin tins and bake 325° for 20 minutes or until toothpick inserted in muffin comes out clean.



~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I'm sorry but I don't know who to credit with this recipe....

Almond Meal Flour Polenta, Hot Cereal, and MORE

Almond meal can be cooked with an equal amount of water to make a delightful starchy side dish sort of like polenta or grits. The source said to use a cup each and cook it in on the stovetop, but I could anticipate portion control issues with this so I put one-third cup of each in a bowl and whisked, cooking it in the microwave. Add a bit of salt, and when it's done, some good grated Parmesan cheese.

It's a bit like mashed cauliflower, but also quite different. More like a grain and less like a vegetable.

I can see it would be easy to vary depending on how you wanted to season it. Delicious! The only thing wrong with it as a "starch" is that it's so calorie intense you really wouldn't be advised to use a nice big bowl of it as a base for a sauce or stir fry or something, unless you needed an extra 500 calorie dish... On the other hand, mashed cauliflower is really high calorie too, once you factor in a bunch of cream cheese and butter.

I cooked almond "porridge" for breakfast, combining it with guar gum to stretch it. I added English Toffee Torani Syrup and put a bit of cream on top. It was very good.

The source said she had also had luck-thickening sauces with it.

I think this is really as much of a breakthrough as almond meal or flax for baking is. I'm thrilled!
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Old 01-15-2011, 01:18 PM   #4
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I LOVE Chicken Lady's recipes!

And a couple more:

http://www.lowcarbfriends.com/bbs/lo...arb-style.html

http://www.lowcarbfriends.com/bbs/lo...undt-cake.html

And this is the search result of "almond flour" in titles only, which should give you some MORE good ideas!

Low Carb Friends - Search Results
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Old 01-15-2011, 02:05 PM   #5
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Okay, I came to give some suggestions, but I defer to the delicious looking recipes already posted. I'm subscribing as of now!

i use it as a baking flour like above mentioned. to coat meats and veggies for a fried crisp crust, I blend it with pork rinds and parmesan cheese sometimes for that.

to make nut crusts for cheescakes.
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Old 01-15-2011, 02:53 PM   #6
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I'm drooling y'all!!!

I use it for OMM. Half Flax and Half Almond Flour

Also use it for breading for chicken parmesan. Mix with Parmesan,Garlic Salt and Italian Seasoning

Ohh and if you have Bob's Red Mills, thats OK but there is something much better out there. Not sure I can say the name of the company but trust me, its way better than Bob's.

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Old 01-15-2011, 03:06 PM   #7
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I knew I shouldn't have looked in here!! LOL I'm trying to stick with flax for most of my baking, but those recipes look sinful! Especially the fudge cake & blueberry muffins!!

I may try using half almond flour & half flax..see if I can get away with that!! It's my TOM and the fudge cake is calling to me!
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Old 01-15-2011, 05:00 PM   #8
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I just made the Almond Thins (crackers) and they were great.
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Old 01-16-2011, 09:59 AM   #9
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Good suggestions! I dare not make the cakes or I will eat them all up - that's definitely a hard thing for me to resist if I know it's "legal". The breading idea sounds very good and will be something I try. @Charski - thanks for the search - great ideas there as well...

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Old 01-16-2011, 04:41 PM   #10
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wow i got to 'try' and make these.
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Old 01-16-2011, 05:52 PM   #11
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Quote:
Originally Posted by tulipsandroses View Post
I'm drooling y'all!!!

I use it for OMM. Half Flax and Half Almond Flour

Also use it for breading for chicken parmesan. Mix with Parmesan,Garlic Salt and Italian Seasoning

Ohh and if you have Bob's Red Mills, thats OK but there is something much better out there. Not sure I can say the name of the company but trust me, its way better than Bob's.

LOL, Ok, I'll bite, I've gotta ask. You DID say Bob's Red Mills so why wouldn't you be able to say a different name. It's just a brand name, right? Curious minds want to know.
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Old 01-16-2011, 06:03 PM   #12
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I'll say it - Honeyville Grains unblanched almond flour. It's the bestest best! IMHO of course.

But then, TulipsandRoses may mean something else!
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Old 01-16-2011, 06:14 PM   #13
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Quote:
Originally Posted by honeybuns View Post
wow i got to 'try' and make these.
Try adding FLAVORS to your almond thins.

Like Ranch powder, Chicken bouillion powder, roasted paprika, dried cheese, Parsley and garlic...

I had the whole office in thrall to all the different flavors I was bringing, it was fun to make so many variations.
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Old 01-16-2011, 06:53 PM   #14
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Quote:
Originally Posted by Charski View Post
I'll say it - Honeyville Grains unblanched almond flour. It's the bestest best! IMHO of course.

But then, TulipsandRoses may mean something else!

Yep, thats the one. Wasn't sure if I could say the name.

But indeed, it is the bestest!
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Old 01-16-2011, 07:45 PM   #15
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Another vote for Almond Thins! Almond Thins
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Old 01-17-2011, 03:34 AM   #16
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Quote:
Originally Posted by tulipsandroses View Post
Yep, thats the one. Wasn't sure if I could say the name.

But indeed, it is the bestest!

LOL, I'd done a search right after the 1st reference w/no name. I almost came back and said..."does it start with an H?", but I had to leave and didn't have time to.
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Old 01-17-2011, 05:12 AM   #17
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Quick Chocolate Cake, Sausage Balls and Pancakes!

I use almond flour for quick chocolate cake, sausage balls and pancakes.
Here's how I use almond flour. I just started experimenting with it.

Grandma Lee's Chocolate Cake: I substitute almond flour for the flour listed and use Hershey's Special Dark cocoa. Top with whipped cream...amazingly good for so little effort!

3 Minute Chocolate Cake - LowCarbFriends Recipes

Pancakes: I substitute seltzer water for the plain water. I like the "fluffy."

Lowcarbdude.com: Recipe: Low-carb almond pancakes

Sausage Balls: 1 c. almond flour, 8 oz. fresh sausage in a roll, 5 oz. sharp cheddar grated, 1/2 tsp. baking powder, 1 T. water - mix all ingredients thoroughly. Use clean hands. Roll into 1" balls. Place on foil-lined, nonstick-sprayed baking sheet and bake at 350 degrees for about 20 min. or until they begin to brown lightly. Great for breakfast - refrigerate in a ziplock and reheat in the microwave for 1 min.

Last edited by sandyfanny; 01-17-2011 at 05:20 AM..
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Old 01-17-2011, 05:19 PM   #18
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Thanks for all the recipes--just got some flour from Honeyville--I will be making some of these things!!!
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Old 01-17-2011, 05:26 PM   #19
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I've just been using Trader Joe's Just Almonds (ground w/the skins because it's pretty reasonable) in the last month. New to any of it. Trying to make less carby things for diabetic DH so it's all new to me. Those pics definitely look wonderful and definitely a different almond flour (guessing the one mentioned, I'm assuming).

May have to splurge and get 5 lbs. One wouldn't last and is much more pricey/lb. Have to figure out where I'll store it. Sounds like it needs to be refrigerated for lengthy storage? Although, I'm starting to make more things so who knows, but 5 lbs. seems like it would be a lot.
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Old 01-18-2011, 10:28 AM   #20
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It is a lot but gives you so much freedom. I gave my mom a pound and she hoards it, not using it cause she doesn't want to 'use it up'. .

I get honeyvill cause I can get 5lb at a time which gives me plenty to cook with and plenty to share without worrying about running out. It is almond and oily so freezer storage is best if you won't use it for several months, but fridge would be fine.

I'm considering putting some in canning jars with oxygen absorbers since it's the oxygen that oxidizes the oil and runs it rancid. then I could keep it in the pantry rather than freezing it.

I love the pound cakes I make with it, no luck with pancakes though, muffins yeah, biscuits meh, cookies AWESOME, and I'm looking foward to trying these recipes out too. but I love having on hand and the price is better in bulk than buying by the 1lb pound, in general.
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Old 01-19-2011, 09:09 AM   #21
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Can someone tell me what is special about the Honeyville Farms almond meal? Is it more finely ground? I fell in love with Bob's Red Mill after using TJ's almond meal, the difference is amazing. I do use the almond meal for crackers and dust my spring form pan with it when making cheese cake.But Bob's has a grainy texture, fine in some things but noticeable. Thanks.
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Old 01-19-2011, 12:47 PM   #22
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Honeyville is very very fine, finer than any I have tried, I prefer it.
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Old 01-19-2011, 02:32 PM   #23
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Thanks, Sis. I will try it. Love your quote! Cheered me up today.
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Old 01-19-2011, 04:27 PM   #24
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metqa,

In the bulk size (5 lb), would it be the same size as a 5 lb. bag of flour or larger? For some reason after seeing a 1 lb. pkg. of Bob's I would think 5x that would be more bulk/size than normal flour. Maybe not though. Just curious.

Oxygen absorbers, hmm, may have to look into those. Started canning a couple of years ago I so have a few 1/2 gal., and bunch of quart canning jars. (only do refrigerator pickles in the 1/2 gal. ones).

Loving this discussion

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Old 01-19-2011, 08:38 PM   #25
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Good question, I don't really know what a 5lb bag of flour looks like anymore! LOL It's in a large plastic bag, and I think size wise it is larger than the flour since it's not nearly as fine as flour, but still very fine, finer than cornmeal. I repackage a pound into a quart freezer bag so it takes up the space of 5 freezer bags. not really that much space all in all.
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Old 01-20-2011, 07:50 AM   #26
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Thanks, Sis. I will try it. Love your quote! Cheered me up today.
Thanks.

The first time I purchased 10 lbs, I thought I would have used it a lot but I still have some from November 09, I keep it in the freezer and surprisingly it's still good. I'm ordering more soon, going to get 5 lbs this time.
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Old 01-20-2011, 06:43 PM   #27
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Great! Thanks for all the information everyone! The 1 qt. freezer bag especially gave me an idea of the size of each pound, separated.

Last edited by watcher513; 01-20-2011 at 06:45 PM..
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Old 01-21-2011, 04:43 AM   #28
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Those recipes are driving me "nuts" -- literally! But what I need is to find out if anyone can tell me a substitute that can be used in place of the almond flour in them. It can't be any nut flour because my husband has suffered kidney failure and one of the things that he absolutely cannot eat is any type of nuts.

I use almond flour so often, and I have to find a substitute or change my whole way of baking!
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Old 01-21-2011, 11:14 AM   #29
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Jen has a lot of bake mixes. One might suit your needs. Does he like flax? I have made muffins with half flax, half protein powder.
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Old 01-22-2011, 01:02 PM   #30
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[QUOTE=sandyfanny;14280368
Sausage Balls: 1 c. almond flour, 8 oz. fresh sausage in a roll, 5 oz. sharp cheddar grated, 1/2 tsp. baking powder, 1 T. water - mix all ingredients thoroughly. Use clean hands. Roll into 1" balls. Place on foil-lined, nonstick-sprayed baking sheet and bake at 350 degrees for about 20 min. or until they begin to brown lightly. Great for breakfast - refrigerate in a ziplock and reheat in the microwave for 1 min.[/QUOTE]

I made these for lunch today (would have made them for breakfast but I didn't know I was out of sausage!) - and they are just wonderful!! Thanks for posting this - wish I'd had this recipe at Christmas because I was really missing them then!
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