Not too long ago, I received this lovely gift in the mail from my favorite Ohio couple, Scott and his lovely wife Christina. Thanks my friends! Almond in flour form and a cookbook to tell me what to do with it? You two know me well, and you can bet I’ve had much fun in the kitchen ever since my package of almond love arrived.
Almond flour is highly nutritious, easy to use and readily available. For those of us watching our glycemic index, almond flour is high in protein, low in carbohydrates and low in sugars. Unlike other alternatives to wheat flour, almond flour is moist and delicious. After having tested just about every gluten free flour out there, I can save you a lot of time and hassle when I say that almond flour is far superior to other flours in terms of taste, nutrition and ease-of-use.
Elana recommends using blanched almond flour in all her recipes, and I am now a huge fan of this stuff. Want to see why? Well then, I’d love to share…
First up was a recipe sent to me by one of my readers. I present to you Cherie’s Chocolate Nut Seed Bread.
This bread is gluten, soy, and dairy free. Cherie has kindly granted me permission to share it with others, and you can click here for the recipe. Thanks so much Cherie!
So, my beet hash browns turned into more of a pile of beet hash, but whatever. They were still delicious! I ate them alongside another reader inspired dish, shrimp sauteed with onions, garlic, black beans, spinach, and spices mixed with quinoa and chipotle almond butter. Many thanks to Caronae for this protein packed & very tasty idea.
Next up was Tuesday night’s dinner. I made the turkey loaf recipe from The Gluten Free Almond Flour Cookbook, but I used grass fed beef instead of turkey.
CD was a big fan of the meatloaf. The boy loves his beef!
Then last night, I made the pizza crust recipe from The Gluten Free Almond Flour Cookbook. Oh my gosh, so simple, yet so good!
I dubbed this Holiday Pizza based on our red and green toppings: fresh basil, olive oil, roasted red peppers, sliced baby bellas, Celtic sea salt, and a little Parm on CD’s half. Seriously, this crust was the best homemade pizza crust I’ve ever made. It was like a crisp flatbread, and the only ingredients were almond flour, an egg white, olive oil, baking soda, and salt. Shirley, can this count as my entry for Holiday Food Fest?
What about you, have you tried almond flour? If so, what is your favorite use for it?
Have you entered my Vita-Mix Giveaway yet? You have until Sunday night, December 13 at midnight. Don’t miss out!