Due to some gluten sensitivities, I have found it beneficial to use almond flour in baked goods. There are a few recipes that have become favorites so I would like to share those with you, especially if you also enjoy baking with almond flour. But first, a word about the flour …
It is expensive! This past Purim, my brother Tommy drew my name for a gift (we’ve shared about this family tradition before) and blessed me with about 25 lbs of Honeyville Almond Flour! He actually purchased it through some friends of ours that have a membership with Costco. But if you don’t have a Costco membership, it looks like Amazon prices are the most reasonable. They do have the Honeyville brand available (3lbs for $28.99) but they also have Wellbee’s Super Fine Blanched Almond Flour, which is a bit cheaper – 2lbs for $17.99. Their cheapest option is Sincerely Nuts Blanched Almond Flour, which is 3lbs for $23.99. Some of the reviews said that the Sincerely Nuts product wasn’t as finely ground as some of the others, while other people said it was perfect for baking!
Obviously, almond flour is a bit more of an investment than glutinous flours but if you cannot tolerate those, it can be a great substitute. Here are five of my favorite recipes!
2 1/2 cups of blanched almond flour
1 tablespoon ground flaxseed
1 teaspoon baking soda
1/4 teaspoon unrefined sea salt
1 tablespoon of freshly grated ginger or 2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
pinch or two each of ground cloves, ground nutmeg and ground cardamom
2 local farm fresh eggs, room temperature
2 tablespoons melted coconut oil (you could also use butter or ghee)
1/3 cup honey
3 tablespoons organic unsulphured blackstrap molasses
This is one of my favorite cookie recipes ever. My younger brother Samuel even loves it and says we should always have a jar full of them! I guess we need to talk about him buying some almond flour … 😉 Anyway, as you can see the ingredients are fairly simple and they don’t long to prepare at all. The texture when they first come out of the oven vs the texture after they cool for awhile is completely different! I prefer when they’re cool – they’re very moist and chewy.
1 cup blanched almond flour
¼ teaspoon sea salt
½ teaspoon baking soda
2 tablespoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground allspice
½ cup roasted pumpkin or winter squash
2-3 tablespoons honey
1 tablespoon vanilla extract
¼ teaspoon stevia drops (optional – this makes it slightly sweeter)
I enjoy making this bread year-round but especially in the autumn and winter! It is very tasty and makes a great snack or breakfast. When you read the recipe you will see that Amanda recommends halving the spices if you don’t like them very strong. I have made it with several different spice measurements and I think I prefer it with 3/4 the spice that the recipe calls for. In other words, instead of 2 tablespoons of cinnamon, I use 1 1/2 tablespoons.
1 1/2 cups blanched almond flour
1/2 tsp baking soda
1/4 tsp sea salt
3 large pastured eggs, room temperature
1/4 cup pure coconut milk
1 tbsp unsalted butter (or coconut oil), melted
1 tbsp honey (or maple syrup)
1 tsp pure vanilla extract
1/4 tsp apple cider vinegar
These are one of my favorite breakfasts! They are so simple to prepare … you just put all the ingredients in the Vitamix (or blender) and mix it up for a minute. Then you pour it into the pan and cook for a few more minutes! They also make wonderful afternoon snacks. I like to eat them with butter and homemade maple syrup, or peanut butter. Sometimes I even lather them with cold coconut milk and fresh fruit. My siblings say they taste almost like donuts!
⅓ cup honey
4 tablespoons melted butter or coconut oil, melted
1 teaspoon vanilla
¾ teaspoon baking soda
½ teaspoon sea salt
1 tablespoon lemon zest (from 2-3 lemons)
2½ cups almond flour
½ cup chopped pecans
1 cup fresh blueberries plus a little extra to top muffins!
I started making these muffins in the winter and so I used frozen blueberries instead of fresh. They turned out great but did need to bake a little longer than recommended. I have also made them with fresh blueberries and they are very tasty either way. One change that I do make is instead of using lemon zest (which I don’t really care for!), I add 3 to 4 drops of lemon essential oil. I love the flavor that this adds! These muffins are good hot or cold so I’ll often have them for breakfast and then a snack later in the day.
1 1/2 cups almond flour
3 Tbsp coconut flour
1 tsp baking soda
1/4 tsp salt
Zest from 2 lemons
2 lemons, squeezed – about 1/3 cup of lemon juice
2 tsp pure vanilla
3 eggs, whisked
1/3 cup coconut milk
1/3 cup raw honey
2 Tbsp melted coconut oil
Mmm mmm! This was a very nice dessert! I didn’t have enough fresh lemons for juice so I used part juice and part essential oil. The flavor was very nice and the texture was so moist. This recipe is definitely a keeper!
That’s all I have for today! Have you ever baked with almond flour and if so, do you have any favorite recipes?
P.S. The newest issue of the magazine was sent off to the printer yesterday so it will be in the mail in a couple weeks, YHWH willing! The theme of this issue is Our Daily Bread and it is full of inspirational and informational articles, recipes, testimonies, stories, etc. We are currently offering a 15% discount on sample and subscription pre-orders so if you’d like to take advantage of that, you can shop on this page. The coupon code is vol9no3special! Whether you’re looking to try some new bread recipes, or you’re needing inspiration in your spiritual life, this issue covers it all!