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-   -   Favorite Almond Flour Recipe? (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/733461-favorite-almond-flour-recipe.html)

Vanessa120 08-31-2011 08:08 AM

Favorite Almond Flour Recipe?
 
What is your favorite Almond Flour recipe? My inquiring mind wants to know. ;)

If you are so inclined, you could post the recipe as well.

Thank You!

Charski 08-31-2011 10:06 AM

These are a few of mine:

http://www.lowcarbfriends.com/bbs/lo...cipe-pick.html

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

Linda's Low Carb Menus & Recipes

buttoni 08-31-2011 11:48 AM

I've found this basic almond flour cake has many flavor possibilities: Almond Cake Buttoni's Low Carb Recipes

Vanessa120 08-31-2011 12:52 PM

Thanks ladies....anyone else?

PghPALady1974 08-31-2011 02:28 PM

Simple and boring but I love Almond thins!

rosethorns 08-31-2011 02:40 PM

I love this one. It make a large cake and it freezes wonderfully.

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

I have an all almond flour chocolate chip cookie recipe, I have to find it.

theredhead 08-31-2011 06:03 PM

I have to second the vote for The Chicken Lady's Carrot Cake. I recently made it and have found it to be the BEST low carb dessert I've made (and I've made quite a few!).

EveH 08-31-2011 07:18 PM

Is Breakfast cereal a recipe? Here's mine:

1 Tbs Almond meal
1 Tbs pecan meal
1 Tbs flaxseed meal
1 packet of Splenda
When ready to eat, put in bowl with enough cream to make the consistency of oatmeal, butter and SF vanilla syrup. Microwave for a min or less, depending on your micro to melt the butter and warm the cream. Add more cream if necessary to keep it the right consistency. This is so good and taste even better than hot oatmeal. Very satisfying.

Vanessa120 09-01-2011 05:56 AM

Thanks for the ideas, keep them coming!

I love carrot cake, have not tried CL's recipe.....will plan on that one for the next gathering we have. No one else in my house like carrot cake.

SCOTTSDALEJULIE 09-01-2011 12:23 PM

Chicken Lady's chocolate almond cake is my all time special occasion cake.

Tilly 09-01-2011 05:56 PM

[quote=Vanessa120;14965799]Thanks for the ideas, keep them coming!

I love carrot cake, have not tried CL's recipe.....will plan on that one for the next gathering we have.





No one else in my house like carrot cake.
And isn't that nice! :laugh: :cool:

fourstubbs 09-01-2011 09:40 PM

[quote=Tilly;14968224]
Quote:

Originally Posted by Vanessa120 (Post 14965799)
Thanks for the ideas, keep them coming!

I love carrot cake, have not tried CL's recipe.....will plan on that one for the next gathering we have.





No one else in my house like carrot cake.
And isn't that nice! :laugh: :cool:

:D :cool: :p

clackley 09-02-2011 06:15 AM

Almond cheese crackers. I put my own 'spin' on them and add dried onion and parsley. They remind me of 'vegetable thins' that I used to love.:)

mojave 09-02-2011 09:23 AM

Chicken Lady's blueberry muffins. Outstanding!

Dee

Mule_Freak 09-02-2011 10:25 AM

Another Linda Sue recipe, these are SO yummy


BUTTERY ALMOND BARS
1/2 cup butter, softened
4 1/2 ounces almond flour, 1 cup plus 2 tablespoons
1 cup granular Splenda or equivalent liquid Splenda
1 egg
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar

In a medium bowl, cream the butter. Add the remaining ingredients and beat just until well combined. Spread in a greased 8x8" baking pan. It's helpful to cover the dough with a sheet of plastic wrap, then gently press on the plastic to spread the dough evenly; peel off the plastic and discard. Bake at 350 15-20 minutes until golden brown; cool. Turn out of the pan and cut into 12 "fingers". Place them on a baking sheet and continue baking at 350 about 5-10 minutes until well-browned, but not burnt. Cool completely.

Makes 12 bars
Can be frozen

Made with granular Splenda:
Per Serving: 144 Calories; 13g Fat; 3g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

Made with liquid Splenda:
Per Serving: 136 Calories; 13g Fat; 3g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carbs



This recipe came about by accident. I made a batch of Almond Cookies to use for a tiramisu recipe. At the last minute I decided to press the dough into a pan rather than make individual cookies. The result was wonderful. If you omit the second baking, these would make a nice, tender cake bar. The extra baking firms them up and makes them more like a bar cookie. I tested the recipe using liquid Splenda. I can think of other possible flavor variations that might be nice, such as lemon or orange instead of almond. Click the photo to see a close-up.

UPDATE: I've changed the amount of almond flour from 1 1/4 cups to 1 cup plus 2 tablespoons which is closer to 4 1/2 ounces.


--------------------------------------------------------------------------------

clackley 09-02-2011 12:21 PM

The almond bars look great! I wonder how long they last at room temp????

Tilly 09-02-2011 02:40 PM

Quote:

Originally Posted by clackley (Post 14969252)
Almond cheese crackers. I put my own 'spin' on them and add dried onion and parsley. They remind me of 'vegetable thins' that I used to love.:)

Can you please post the recipe for almond cheese crackers? I don't think I have that one.

Tilly 09-02-2011 02:42 PM

Quote:

Originally Posted by clackley (Post 14970532)
The almond bars look great! I wonder how long they last at room temp????

Does it matter? I was just thinking that just one little 8x8 pan, hmmm how long would that last for just me? Can you see I have a problem with sweets? :rolleyes: :laugh:

drjlocarb 09-02-2011 06:19 PM

Quote:

Originally Posted by Tilly (Post 14970859)
Does it matter? I was just thinking that just one little 8x8 pan, hmmm how long would that last for just me? Can you see I have a problem with sweets? :rolleyes: :laugh:

Tilly, does your freezer work?:laugh:

Tilly 09-03-2011 02:20 AM

:hyst:
What got me into this most recent weight gain (last winter) was making fudge to give away, then I had to taste each batch! Makes sense, right? And had to keep some for ourselves, right? Maybe it was good that I gained and pants were tight, otherwise I would have never got to where I am now, which is almost 15 under what I thought was acceptable. Yeah! (And 2 to go to reach my goal!!) ALL pants are loose now (got to remember that belt when I go to the gym and dress there), and love love love this WOEing AND all the wonderful people I can chat with here! I have also made a special friend here as well. Yeah LC!!!!!!!!!! :cool:

clackley 09-03-2011 05:57 AM

Quote:

Originally Posted by Tilly (Post 14970856)
Can you please post the recipe for almond cheese crackers? I don't think I have that one.

Sure thing! This is my 'tweaked' recipe and I will include the one I got from the web.

Onion Almond Crackers

1.5 cups almond flour
tsp. salt
tsp baking soda
tsp mustard powder
1 cup grated cheese
1.5 tbsp butter (melted)
1 large egg
2 tsp. Splenda
1.5 tsp. dried onion
2 tsp. dried parsley
tsp. pepper

Heat oven to 325 F.

Mix all ingredients in bowl. Divide in half and form a ball before rolling out between 2 sheets of parchment paper. Roll to 1/8 thickness, adjusting edges as you go. Use a pizza cutter to cut 1.5 inch squares. Salt tops. Repeat with 2nd half.

Cook for about 15 mins.

I carefully break apart the squares with a knife and place them back in the oven (now turned off) for a few more minutes. This makes them nice and crispy.


ALMOND CRACKERS
(SAVOURY)

1 1/2 cups almond flour
4 teaspoons granular Splenda (1/8 cup)
2 egg whites
1 teaspoon salt
1 tsp crushed rosemary leaves
1/2 tsp fresh ground pepper

OR use 1/4 teaspoon each of onion and garlic powder (+ 1 tsp of poppy seeds - optional)
OR garlic powder + sesame seeds

Mix all of the ingredients well in a small bowl. Everything should be moist and the dough should hold together somewhat. Put the dough on a well-greased sheet of parchment paper. It's helpful to crumble the dough mixture and spread the crumbs in a roughly rectangular shape on the paper. Cover the dough with another piece of parchment paper that's been oiled. Roll out the dough to about 1/8" thick or slightly thinner. Try to get the dough to an even thickness. You can also carefully peel up the paper and reshape the dough to get it as close to rectangular as possible, about 12x12" square. Replace the paper and continue rolling until nice and even. Peel off the parchment and use a pizza or ravioli cutter to score the dough into approximately 1-inch squares.
You can slide this whole thing onto a cookie sheet and bake, and then just break them up after baking. But I think they cook quicker and more evenly if you peel each one off and place on a separate parchment paper on a cookie sheet, spaced a little apart (they don't spread much at all) use a buttered thin bread knife to 'start' each piece, then you can peel it off with your fingers.
Bake them at 325 for 10-15 minutes, or until golden brown. Check after 10 minutes and if crackers at outer edge are getting pretty brown, remove those and continue baking the rest until golden. They will keep well in an airtight container in your cupboard.

Makes about 100 crackers
Can be frozen

Per batch: 44g Protein; 38g Carbohydrate; 20g Dietary Fiber; 18g Net Carbs
Per 10 crackers: 4.4g Protein; 3.8g Carbohydrate; 2g Dietary Fiber; 1.8g Net Carbs

Heidinem 09-03-2011 10:39 AM

Tilly I hear you loud & clear. Every time I have a binge I carry away a lb or two:blush:.

dianafoot 09-05-2011 12:17 PM

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

Hands-down my favorite cake! Tastes just like the one I used to make for dh's birthday every year from his mother's traditional recipe.

graciejean 09-05-2011 12:22 PM

I am licking my screen right now ,everything is soooooo good.

Heheher 09-05-2011 04:16 PM

Linda's Low Carb Menus & Recipes

Anyone tried to make this pumpkin? I'm thinking omit the lemon, add 1 tsp of pumpkin pie spice and maybe 1 cup of pumpkin? I think the flour might need to be increase but not sure how much. Anyone?

Soobee 09-05-2011 04:22 PM

What about this recipe?
Linda's Low Carb Menus & Recipes

Heheher 09-05-2011 04:27 PM

Didn't see that one! Thanks!

elainesmith 10-24-2011 06:53 PM

Quote:

Originally Posted by SCOTTSDALEJULIE (Post 14967215)
Chicken Lady's chocolate almond cake is my all time special occasion cake.

Can you post this recipe?

elainesmith 10-24-2011 07:24 PM

Found the chicken lady's fudge cake recipe sounds great, to

SCOTTSDALEJULIE 10-25-2011 10:12 AM

Elaine, I didn't see your request. Did you find it? If not I will post it. JUlie


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