ALMOND FLOUR CRACKERS
Homemade almond flour crackers with 4 simple ingredients: almond flour, water, ground flaxseed and sea salt. Rich, buttery, crunchy, gluten-free, vegan and perfect for dipping into hummus!
Provided by Brittany Mullins
Categories Snack
Time 30m
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Add almond flour, water, ground flaxseed, and sea salt into a medium sized bowl and stir together until the mixture turns into dough.
- Place the dough on a piece of parchment paper and cover with a second piece of parchment.
- Pat it out with your hands and then use a rolling pin to roll out the dough. You'll want the dough to get pretty thin - about an 1/8 of inch thick. Try to keep form the dough into a rectangular shape, but it's okay if it's not perfect.
- Once the dough is rolled out, remove the top sheet of paper and sprinkle a bit of flaked sea salt over the dough. Use your hands to press the salt down to help it stick. This step is optional, but the flaked sea salt makes the crackers really pretty.
- With the top sheet of parchment removed, use a pizza wheel or knife to cut the dough into small squares. I made mine about 1/2 -1 inch. If you want to get fancy you can use a tooth pick to create a little hole in the center of each cracker.
- Carefully transfer crackers (still on parchment paper) to a baking sheet and bake the crackers for 20-25 minutes or until the crackers turn golden brown and crispy. The pieces on the outer edges will get brown faster than the center pieces. You can transfer those that are golden to a cooling rack and put the pan back in the oven to bake the remaining crackers.
- Let the crackers cool completely, either on the baking sheet or on a cooling rack. Enjoy immediately after cooling.
- Place any leftover crackers in an airtight container or bag. Crackers will keep on the counter or in the pantry for about 4-5 days.
Nutrition Facts : ServingSize 10 crackers, Calories 155 kcal, Sugar 1 g, Sodium 266 mg, Fat 11 g, Carbohydrate 6 g, Fiber 3 g, Protein 6 g
ALMOND FLOUR PANCAKES
These super fluffy pancakes are a great gluten-free alternative to the usual pancakes made with wheat-based flours. Using almond flour also makes the pancakes super tender and a little harder to flip. Just be patient and wait until they are cooked as instructed on the first side before turning them over.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 6 pancakes
Number Of Ingredients 8
Steps:
- Add 3 tablespoons of the butter to a large bowl and melt in the microwave, 30 to 60 seconds. Allow the bowl to cool slightly, then add the brown sugar and almond milk and whisk to combine. Add the eggs and whisk until smooth. Add the almond flour, baking powder and salt and whisk until the mixture becomes a thick batter. Let the batter rest for 10 minutes.
- Heat a large nonstick sauté pan over medium heat. Add 1/2 tablespoon of the remaining butter to the pan and swirl to coat. The butter should bubble vigorously but not brown. If it begins to brown, turn the heat down slightly. Scoop a heaping 1/4 cup of the batter into the pan, using a small spoon to help coax the batter out and spread it to about 4 inches in diameter. Repeat to add one more pancake, taking care leave at least one inch in between. Cook until the surface of the pancakes is smooth with several tiny bubbles starting to pop up and the underside is golden brown, 3 to 4 minutes. Be patient because undercooked pancakes will be very hard to flip.
- When the pancakes are ready, gently work a thin, wide spatula underneath each one, then flip and cook 1 to 2 minutes more until the second side is golden brown. Transfer to a platter and cover loosely with foil to keep warm. Carefully wipe out the pan and repeat with the remaining butter and batter to make 4 more pancakes in 2 batches.
20 FOOLPROOF ALMOND FLOUR RECIPES
These almond flour recipes are about to change your baking game! Whether you are a novice baker, follow a low carb diet, or want to play around with a different flour, almond flour is a fantastic option to use in your baking! 20 of the most foolproof and delicious recipes, along with tips on making your own homemade almond meal!
Provided by Arman
Categories Kitchen Staple
Time 2m
Number Of Ingredients 1
Steps:
- Add your almonds into a food processor or high speed blender and pulse for 1-2 minutes, regularly scraping down the sides. Continue blending in 20-second spurts until a fine consisency remains.
- Transfer the almond flour into an airtight container until ready to use.
Nutrition Facts : ServingSize 1 serving, Calories 52 kcal, Carbohydrate 2 g, Protein 2 g, Fat 4 g, Sodium 1 mg, Fiber 1 g
ALMOND FLOUR BANANA MUFFINS
A healthy, Gluten-free Almond Flour Banana Muffin recipe with the most delicious moist crumb and half the carbs of regular banana muffins.
Provided by Carine Claudepierre
Categories Breakfast
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (180°C). Line a 12-hole muffin tray with paper cases. Slightly oil the paper cases with oil spray. Set aside.
- Peel, mash the ripe bananas on a chopping board with a fork. It's ok if there are bits of banana left. It adds moisture to the muffins. Measure 3/4 cup and place it in a mixing bowl.
- In the same mixing bowl, add eggs, vanilla extract, and melted coconut oil - make sure the oil is not too hot, or it can 'cook' the eggs. Add the stevia drops or granulated sweetener if you want to boost the sweetness of the muffins (read note 1). Whisk until the eggs are well beaten and a consistent liquid batter forms.
- Stir in the dry ingredients into the wet ingredients using a spoon to gently incorporate: almond flour, salt, baking powder, and cinnamon. The batter should be thick, moist, and look slightly grainy.
- Fill each muffin cup with about 1/4 cup of batter, smoothen the top with the back of a spoon and sprinkle sliced almond on top of each muffin.
- Bake the muffins on the center rack of your oven for 20-25 minutes or until golden brown and a pick inserted in the center of the muffins comes out clean.
- Cool the muffins down on a wire rack for a few hours before serving.
Nutrition Facts : ServingSize 1 muffin, Calories 181.9 kcal, Carbohydrate 8.2 g, Protein 6.2 g, Fat 15.1 g, SaturatedFat 4.2 g, TransFat 0.1 g, Cholesterol 46.5 mg, Sodium 137.1 mg, Fiber 2.7 g, Sugar 2.6 g, UnsaturatedFat 1 g
ALMOND FLOUR PANCAKES
Serve these gluten-free pancakes with berries and syrup, if you like. If you can't get hold of almond flour, blitz ground almonds until fine
Provided by Ailsa Brown
Categories Breakfast, Brunch
Time 25m
Number Of Ingredients 7
Steps:
- Whisk together the eggs, almond milk and maple syrup, then tip in the almond flour, baking powder, ¼ tsp salt and the vanilla, and stir together.
- Heat a non-stick frying pan over a medium-low heat. Add a couple of heaped tablespoons of the batter and cook until the edges are set, around 2-3 mins. Flip and cook for a further 2 mins until golden. Repeat with the remaining batter. Serve the pancakes in small stacks, scattered with the blueberries.
Nutrition Facts : Calories 516 calories, Fat 41 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.1 grams fiber, Protein 24 grams protein, Sodium 1.51 milligram of sodium
ALMOND FLOUR
I use almond flour with many of my recipes but it is very costly. I want to experiment with a few inspirations for the holidays therefore decided to make my own almond flour. I had a huge bag that I purchased a while ago to make a nut crunch. I used my food processor but I bet you can do the same with a coffee grinder as well. My advice would be to pulse it because I fear if you over blend you will end up with almond butter. It came out perfectly so now off to cooking land!
Provided by Cindy Anschutz Barbieri
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 4
Number Of Ingredients 1
Steps:
- Place almonds, about 1/4 cup at a time, in the food processor. Pulse until you reach a flour-like consistency; sift into a container. Place any remaining almonds chunks back into food processor and pulse. Repeat until all almonds are transformed into flour. Cover container and store flour in refrigerator.
Nutrition Facts : Calories 205.2 calories, Carbohydrate 7 g, Fat 18 g, Fiber 4.2 g, Protein 7.5 g, SaturatedFat 1.4 g, Sodium 0.4 mg, Sugar 1.7 g
ALMOND FLOUR CHOCOLATE CAKE
This decadent Almond Flour Chocolate Cake is dense and delicious! A chocolate lover's dream and completely gluten free!
Provided by Taylor Kiser
Categories Dessert
Time 45m
Number Of Ingredients 14
Steps:
- Pre heat your oven to 350 degrees and line the bottom of a 9 inch cake pan with parchment paper, spraying the sides with cooking spray or oil.
- In a large bowl, whisk the flour, sugar, cocoa powder, baking soda and salt.
- Add in the eggs, milk and vanilla and whisk until combined.
- Transfer to the pan and bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let cool in the pan completely.
- Once the cake is cooled, beat the butter in a large bowl using an electric hand mixer until fluffy, about 2-3 minutes.
- Add the remaining ingredients and beat until fluffy.
- Spread on the top of the cake.
- DEVOUR!
Nutrition Facts : Calories 474 kcal, Carbohydrate 51 g, Protein 11 g, Fat 29 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 113 mg, Sodium 288 mg, Fiber 6 g, Sugar 41 g, UnsaturatedFat 5 g, ServingSize 1 serving
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