Baking With Almond Flour – 5 Of My Favorite Recipes

Baking With Almond Flour – 5 Of My Favorite Recipes

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!

Grain-Free Spiced Molasses Cookies from Tasty YummiesBaking With Almond Flour – 5 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.


Pumpkin Spice Bread from The Barefoot Cook
Baking With Almond Flour – 5 Of My Favorite Recipes

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
3 eggs
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.


Fluffy Little Almond Flour Pancakes from The Nourishing HomeBaking With Almond Flour – 5 Of My Favorite Recipes

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!


Very Blueberry Almond Flour Muffins from Chef Shane KellyBaking With Almond Flour – 5 Of My Favorite Recipes

2 eggs
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.


Gluten Free Lemon Pound Cake from Paleo NewbieBaking With Almond Flour – 5 Of My Favorite Recipes

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?

 

V9N3 PreviewP.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!

Simple Kosher Dill Pickles Recipe

Our whole family loves pickles and kosher dills are by far the family favorite!

Simple Kosher Dill Pickles Recipe

Mama made them years ago when we lived in western Tennessee.  There were lots of former-Amish/Mennonites in the area who were wonderful neighbors.   We loved buying fresh eggs, milk and lots of veggies from them … not to mention living in a safe environment.

Then in 2005, we moved away.  Since then, we have made very few pickles … we just did not have access to many cucumbers 🙁

This year is different!  Mama came across an Amish community about 15 minutes away.  HURRAY for fresh produce again!!! Read more

Mama’s Tex-Mex Dip Recipe

Have you ever been invited to a picnic, party, friend’s house or other gathering and wondered “what in the world should I take?”

Mama's Tex-Mex Dip Recipe

Not only is this recipe super easy to make, it tastes DELICIOUS and very rarely are there any leftovers!

Tex Mex Dip

Makes a 10″ x 14″ casserole dish

3, 16 ounce cans refried beans (if you make your own refried beans, be sure to add as little water as possible to the final mixture … you want the beans THICK!)
16 ounces sour cream
24 ounce jar mild or medium salsa (we usually use medium)
1 pound colby jack cheese, grated
1 bunch green onions, chopped
1 or 2 cans black olives, sliced
tomatoes (the amount varies on the size, maybe 1 large or 3 romas), diced

Spread refried beans across the bottom of the casserole dish.  Spoon the sour cream on top and carefully spread evenly.  Do the same with the salsa.  Spread cheese.  Sprinkle the olives, tomatoes and green onions artistically, to top off your yummy dip.  Serve with tortilla chips.

We usually eat this recipe cold but when we were at a meeting one time someone placed it in the oven and served it hot!  It was also tasty that way so you may want to experiment to see which way you prefer.

Mama's Tex-Mex Dip Recipe

Gluten Free Pancakes And A Lilla Rose Sale!

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How’s that for a random title? 🙂

If I had to choose one season of the year to use my flexi clips, it would be summer.  On these hot muggy days, it’s so nice to be able to get my long thick hair off my neck!

Lilla Rose is having a sale right now.  It’s been awhile since they had one!  There are a whole bunch of items that are 20-30% off.  The sale ends Wednesday June 22nd, at midnight pacific time. Read more

Orange Spice Tea Recipe ~ A Hot Weather Favorite

Orange Spice Tea Recipe ~ A Hot Weather Favorite

My father is an incredible man.  When it comes to the kitchen, he is “famous” for his omelets, cream cheese dip, burgers and especially pizza.  Other than that, he pretty much lets us ladies have the kitchen.  For some reason though, he decided to come up with this recipe many years ago and, although Gatorade or Powerade are not strangers around here, during the hot summers this is plenty popular too 🙂

Orange Spice Tea

6 small bags Orange Spice Tea (Celestial Seasons is by far my all-time, hands down favorite)
2 large bags Black Tea (or 4 small)
1 gallon Water
3/4 cup Honey

Bring both teas and 4 cups (or so!) of water to a boil.

Orange Spice Tea Recipe ~ A Hot Weather Favorite

Orange Spice Tea Recipe ~ A Hot Weather Favorite

The regular method: As soon as the water boils, turn off heat and steep until the water is warm.  Remove the tea bags and mix in 3/4 cup honey.  Add the remaining 3 quarts of water.

If you are in a hurry: Simmer tea for about 5 to 10 minutes.  Remove the bags.  Mix in 3/4 cup honey, then add ice and the remaining cold water to make 1 gallon.

(Either method works great … we have been making this recipe for at least ten years, using any method, from letting it sit a few minutes to “steeping” overnight, and have yet to mess it up!)

For the guy’s work: Pour the concentrated quart between 4 empty Gatorade bottles, then add the remaining water.

Orange Spice Tea Recipe ~ A Hot Weather Favorite

Serve immediately or store in the refrigerator for up to one week.  Enjoy!

Orange Spice Tea Recipe ~ A Hot Weather Favorite

Kombucha – Recipe and Tutorial

Have you heard of kombucha?

I made my first batch almost nine years ago and have continued ever since, even if sometimes on an irregular basis!  Kombucha, in a very brief synopsis, is a fermented drink that promotes better health by detoxifying and improving the efficiency of your digestive system which boosts immunity.

Kombucha - A Recipe, Picture Tutorial and Helpful Information

It is made by brewing tea and sugar, and then adding culture – which includes a “scoby” and some previously-fermented kombucha tea.

I learned an interesting tidbit today.  According to Kombucha Kamp,

More recent first hand Russian stories involve residents in towns near the Chernobyl meltdown of the 1980’s. As the horrific radiation exposure ravaged the victims over the weeks and months following the accident, doctors and scientists noticed a group of people seemingly resistant to the effects, many of whom were elderly women. When traced back, the common thread turned out to be that those who consumed Kombucha regularly survived the radiation.

Read more

Moo Moo – The Perfect Passover Dessert!

A family favorite, kosher for Passover, simple dessert!

Hannah mentioned in her last post Should Christians Celebrate Passover? that I would be sharing a recipe that has become a family favorite.  It is a great option for an unleavened, outstandingly delicious Passover dessert!

Moo Moo - The Perfect Passover Dessert!

We LOVE Moo Moo.  A friend made it as a Passover dessert in 2006 and we have probably made it every year since!  It only calls for six simple ingredients and is very easy to make.  It’s delicious alone as a dessert, or wrapped up in a crepe!

Don’t ask where the name came from!  We laughed when we heard it for the first time but apparently, it has been in the family a long time and has always been Moo Moo! Read more