Almond Flour 30 Almond Flour Baking Recipes
Dee WALLACE
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Copyright Info Copyright Š 2015 by Dee Wallace All rights reserved. This book or any portion thereof may not be reproduced or used in any manner whatsoever without the express written permission of the publisher except for the use of brief quotations in a book review.
About the author My name is Dee Wallace, I am a 32 years old stay at home mom who loves to experiment with new recipes. I started quietly. My parents taught me the basics of cooking when I was younger. I am far from being a professional chef. I'm just someone who loves spending time in the kitchen and has the patience to experiment. I hope you enjoy this book!
Table of Contents Almond Flour Gluten-free, dairy-free and egg-free oatmeal cookies Pear and almond crumble cake Gluten-free and low-fat zucchini muffins Chickpea chocolate brownies Almond doughnuts High protein pumpkin bread Moist date cake Paleo Banana Bread Protein-rich chocolate cookies Delicious gluten-free lemoncardamom polenta cake
No-cook gluten-free fig cookies Maple white bean chocolate brownies Oat and honey granola bars Morning express egg sandwich Raw vegan whoopie pies Banana, peanut butter and chocolate squares Frozen strawberry pie Raw coconut mango tart Almost-raw maple apple tart Cacao and coconut truffles Almond butter cookies Paleo blueberry waffles Chocolate oatmeal muffins Gluten-free and dairy-free chocolate cookies
Gluten-free decadent brownies Post-workout brownies Raw blueberry tarts Breakfast bars Gluten-free pumpkin cookies Almond and orange cake Thank you for reading
Almond Flour Compared to white all-purpose flour, whole wheat flour is a good choice for its vitamins, minerals and fiber content. But there are other healthy gluten-free flour choices on the market, like almond flour, with its rich and flavorful taste. This flour is made from almonds that have been blanched and ground into a fine powder. Its nutritional benefits are much higher than whole wheat flour. As proof, it contains 50 times more monounsaturated fats that are good for the heart, 33% more protein and seven times more vitamin E
(antioxidant that is linked to better brain function and a better hearing). In 2011, a study found that almond flour can enhance satiety and reduce the level of glucose in the blood, which helps weight loss and reduces the risk of diabetes. How to use almond flour Use it to make pancakes, waffles, muffins, breads, cookies, cakes and pie crust. In recipes, replace part of whole wheat flour with almond flour for a richer taste. To maintain freshness, keep in the refrigerator or in a sealed bag in the freezer.
Before cooking and use it to make pastries, let it come to room temperature. Where to find almond flour In natural food stores, grocery stores bulk food and some supermarkets. You can also make your own flour by grinding skinless almonds in a coffee grinder (a food processor may not give a fine enough consistency).
Gluten-free, dairyfree and egg-free oatmeal cookies
"This is amazing!" is what we declare in our house when we cook these delicious cookies! With high protein and an incredible flavor, these cookies will delight children (and adults) for lunch or snack time! INGREDIENTS Wet ingredients 1/2 cup coconut sugar (or for a healthier option, 1 mashed banana with 1/4 cup of sugar) 1/2 cup coconut oil (melted) 2 tbsp. chia seeds, with water poured on top to measure 1/2 cup 1/2 tsp. vanilla extract
Dry ingredients 1 cup almond flour 1 cup gluten-free oatmeal or quinoa flakes Optional: 2 tsp. ground flaxseed 1/2 tsp. baking powder 1 tsp. baking soda DIRECTIONS In a bowl, mix the wet ingredients with the dry ingredients. Place on a baking sheet covered with parchment paper and bake in the oven for 12 minutes at 350F. SERVINGS: 18 medium cookies
Pear and almond crumble cake
This gluten-free recipe showcases the delicious flavor of pears. Pears
are fruits that everyone loves and also make the most comforting desserts in the world. INGREDIENTS Cake 2 ripe pears 6 eggs, at room temperature 3/4 cup sugar 1/4 cup almond paste 1 1/2 tsp. baking powder 1 cup almond flour 1/2 cup shredded coconut 1 pinch of salt Icing sugar, to garnish Crumble
1/4 cup salted butter 1 tbsp. heavy cream 1/4 cup brown sugar 3 1/2 oz sliced almonds DIRECTIONS Preheat the oven to 350ยบF. Butter a spring form 9 inch x 9 inch pan. Set aside. Wash and then cut the pears in pieces, keeping the skin, but not the center. Pour a small amount of water in a small saucepan, add the pears and cook for 15 minutes. Drain and mash; makes about 1 1/4 cups of puree. Set aside.
In a food processor or mixer, beat eggs, sugar and almond paste for 2 to 3 minutes, until the mixture is a pale yellow. Add the baking powder and beat for another 2 to 3 minutes, until the mixture thickens a little. Stir in the almond flour, coconut, salt and pear puree. Pour the batter in a spring form pan and bake for 45 minutes. Remove the cake from the oven, without turning off the oven. Melt the salted butter, cream and brown sugar in the microwave. Add
the sliced almonds, mix well and pour over the cake. Put the cake back in the oven for 15 minutes. Detach the hinges on the pan and let the cake cool on a rack. Sprinkle with the icing sugar. SERVINGS: 8
Gluten-free and lowfat zucchini muffins
I love to use a variety of flours in my recipes, just to diversify the nutrients
in my cooking. Although my kitchen is not free of products that contain gluten, I advocate for a more glutenfree diet for health reasons. So, why not make these delicious gluten-free and low-fat zucchini muffins? INGREDIENTS 3/4 cup chickpea flour 1/2 cup cornmeal 1/2 cup almond flour 1/4 cup potato starch 1 tbsp. baking powder 1 tsp. baking soda 1/4 tsp. sea salt 1/4 tsp. ground nutmeg 1/4 tsp. cinnamon
2/3 cup or 1 large or 2 small ripe, mashed bananas 1/2 cup maple syrup 1 tbsp. lemon juice 1/2 tsp. vanilla extract 1 1/2 cup grated zucchini, wellpacked 1/2 cup walnuts 1/2 cup raisins DIRECTIONS Preheat the oven to 350F. Line a muffin pan with paper muffin tins or lightly oil the pan. In a large bowl, mix together the dry ingredients. In a separate bowl,
combine bananas, maple lemon juice and vanilla.
syrup,
Put the grated zucchini in cheesecloth or a clean tea towel, and wring out excess liquid. Add the zucchini, walnuts and raisins to the wet ingredients. Mix to combine well. Slowly add the wet ingredients to the dry ingredients. Gently stir to mix all of the ingredients together until just combined. Distribute the mixture into 12 muffin tins. Bake for about 20 minutes or until a toothpick inserted in the
center comes out clean. Remove from oven and place the pan on a wire rack to cool completely before removing. These muffins freeze well in an airtight container. SERVINGS: 12
Chickpea chocolate brownies
Delicious and healthy!
INGREDIENTS 1 ½ cups gluten-free dark chocolate, grated 1 19 oz can chickpeas, rinsed and drained 4 large eggs 1 pinch of salt ¾ cup honey or maple syrup 3 tbsp. almond flour ½ tsp. baking powder ½ tsp. vanilla extract ½ cup pecans or walnuts DIRECTIONS Preheat the oven to 350 °F.
Melt the chocolate in a double boiler for about 5 minutes (or in a microwave, stirring every 10 seconds). In a food processor, combine all other ingredients until smooth. Add the melted chocolate and mix well. Pour the mixture into a greased 9 x 9 baking pan. Cook in the middle of the oven for 14 minutes or just until a toothpick inserted into the center comes out clean. Let cool completely before cutting. SERVINGS: 12
Almond doughnuts
INGREDIENTS 1 cup almond flour 1 cup rice flour
½ cup brown sugar or ⅓ cup honey 1 tsp. baking powder Zest of 1 lemon + juice of ½ a lemon 1 tsp. vanilla extract ¼ cup canola oil ⅔ cup almond or soy milk 1 pinch of sea salt DIRECTIONS Preheat the oven to 350 F. Grease doughnut molds. Put all of the ingredients in a bowl and mix. Transfer mixture into a re-sealable plastic bag. Cut a small corner of the
bag and fill the doughnut molds. Cook 15 minutes and let cool before removing from molds. Glaze the doughnuts by gently dipping them in the blood orange glaze (see below). Blood Orange Glaze Gradually add the juice of 1 blood orange to 5 tbsp. of icing sugar, whisking until they form a smooth mixture. SERVINGS: 18
High protein pumpkin bread
INGREDIENTS
3-1/2 cups grated raw pumpkin 4 eggs 1/2 tsp. sea salt A pinch of ground nutmeg 1/4 cup olive oil or coconut oil 2 tsp. baking powder 3 cups almond flour 2 tbsp. honey 3 tbsp. pumpkin seeds, to decorate DIRECTIONS Preheat the oven to 350 F. Combine pumpkin, eggs, salt, nutmeg (if using) and oil in a bowl. Add the almond flour and baking powder, mix well.
Line a loaf pan with parchment paper. Pour and distribute the mixture in the pan with the help of a spoon. Bake for about 90 minutes, but occasionally check for doneness after an hour. Let cool for approximately 1 hour before removing the bread from the pan. SERVINGS: 16
Moist date cake
INGREDIENTS 2 cups pitted dates, chopped ½ cup cold water ¼ cup maple syrup
1 tsp. baking soda 1 pinch of salt 2 large eggs 1 ¾ cup almond flour ½ cup of pecans or walnuts (optional) DIRECTIONS Preheat the oven to 350°F. In a saucepan over medium heat, cook the dates with the water, maple syrup, baking soda and salt for 5 to 6 minutes or until they form a smooth batter. Let cool. In a small bowl, beat the eggs with a
whisk. In a large bowl, with the help of a spatula, mix the date puree with the beaten eggs. Stir in the ground almonds and walnuts or pecans, if using. Pour the mixture into a non-stick or oiled loaf pan. Cook the cake in the middle of an oven for 40 minutes or just until a toothpick inserted into the center comes out clean. Let cool before taking out of the
pan. SERVINGS: 6
Paleo Banana Bread
Here is my new favorite bread for breakfast. If you’re making this for tea, for kids, for a “cheat day” or any day that isn’t 100% Paleo, you
can add a bit of honey, agave nectar or maple syrup. INGREDIENTS 3 very ripe bananas (approximately 1 ½ cups) 3 eggs 2 tsp. vanilla extract ¼ cup melted coconut oil 2 cups almond flour ½ tsp. salt 1 tsp. baking powder or baking soda 1 tbsp. honey, agave nectar or maple syrup (optional) DIRECTIONS Preheat the oven to 350F and oil a 4
x 8 inch cake pan (the larger your pan, the shorter your bread will be). In a blender, add the bananas, eggs, vanilla and coconut oil and mix until all the ingredients are wellcombined. At this point, you can add the honey, agave nectar or maple syrup, if using. Add the almond flour, salt and baking powder or baking soda, mix together well. SERVINGS: 10
Protein-rich chocolate cookies
Sugar-free cookies without added
fat, wheat, gluten and made into protein-rich chocolate goodness. Half brownies and half chewy cookie, I bet that you’ll fall in love with them... INGREDIENTS 1/2 cup dates, mashed 1/3 cup natural yogurt of your choice (for more protein, opt for Greekstyle yogurt) 1 egg 1 tbsp. vanilla extract 1/2 tsp. baking soda 1 tsp. baking powder A pinch of salt 1 1/2 cups powdered skim milk
3/4 cup cocoa powder 1/4 cup almond flour 1/4 cup ground flaxseeds 1/2 to 1 cup dark chocolate and/or carob chips * here, you can also add raisings, nuts, dried cranberries etc. It’s to taste! DIRECTIONS Preheat an oven to 350°F. Add mashed dates, yogurt, egg, and vanilla to a bowl and mix until wellcombined. Add the baking soda, baking powder and pinch of salt.
Add the skim milk powder and cocoa powder, stir. Add the ground almonds and flaxseeds. Add the chocolate chips. Using two spoons, spoon the batter into 15 cookies on a baking sheet lined with parchment paper. Bake for 15 minutes at 350°F. SERVINGS: 15 small cookies
Delicious gluten-free lemon-cardamom polenta cake
This recipe is wonderfully versatile, and can be made with any citrus fruit: lime, orange, grapefruit, etc. There are infinite citrus-spice variations! Here are my favorite citrus-spice combinations: Lime – Fresh ginger Orange – Vanilla Grapefruit – Anise I love the combination of lemon with cardamom, as both complement each other perfectly. If at first cardamom seems to boring, you’ll
find that the more your savor the smells and complex flavors the more you’ll find it an undeniably pleasant combination. The lemon flavor sprinkled with a hint of the peppery cardamom brings a richness and complexity to this cake. A true aromatic journey. INGREDIENTS 2 cups almond flour 1 cup fine polenta or cornmeal 1 cup icing sugar 1 cup coconut oil, make sure its cold enough to be solid 1 tsp. baking powder
3 tbsp. white chia seeds (ground or not) 9 tbsp. hot water Zest of 4 lemons Juice of a large lemon 2 whole green cardamom pods DIRECTIONS Preheat the oven to 325°F. Mix all ingredients in a processor using an S-blade.
food
The best choice is using a pan with a removable bottom for this recipe. Add parchment paper to the bottom of the pan.
Oil the pan and add the mixture. Cook for 45 to 55 minutes, or just until a toothpick inserted into the center comes out clean. Once cooked, immediately remove the pan from the oven. Let the mixture cool in the mold not less than 10 minutes. Using a knife, make sure that the edge of the cake doesn’t stick to the pan, otherwise it will stay stuck to the pan. Remove from pan and let cool on a
wire rack, always with parchment paper so that the moisture can escape. Cool at least half an hour and sprinkle with icing sugar using a sieve. SERVINGS: 10
No-cook gluten-free fig cookies
Here are some delicious small bars made with dried figs; they’re dense
and tasty. They are raw, vegan, gluten-free and feature one of my favorite ingredients of the moment: buckwheat! If you don’t want to use sprouted buckwheat, you can also use coconut or quinoa flakes, or glutenfree oats. Just make sure to grind whatever grain you use finely. INGREDIENTS ¾ cup almond flour ¾ cup sprouted buckwheat flour (allow a few spoonfuls over to knead and roll the dough) 2 tbsp. ground chia seeds
Âź cup agave nectar or maple syrup A pinch of salt Fig topping ingredients 8 dried figs 4 dates DIRECTIONS Put the dried fruit toppings in a bowl of water to soak and rehydrate for an hour. I chose to mix figs and dates, but you could use one or the other. To make the dough, mix the dry ingredients before adding maple syrup or agave nectar. The dough
should be a bit sticky at the beginning, but the chia seeds will quickly absorb some of the liquid and the dough will become more “kneadable.� If the dough is still too sticky, sprinkle in a little more buckwheat flour. For the filling, drain the soaked dried fruits and mix in a food processor or blender. The puree should be very thick. If you like you can season it; a little orange zest goes very well with the flavor of the figs. The dough should be able to be worked quite easily, even if it is
fragile. Roll out the dough with a rolling pin sprinkled with ground buckwheat and top it with the dried fruit puree. For the look of commercial fig cookies, roll the dough out until it’s about 4 inches wide and spread the filling in the center before folding it in half. You can make a longer bar but cutting the cookies. Ideally, let the cookies sit for an hour or two at room temperature before eating so that they have some extra time to firm up, thanks to the magic of chia seeds!
SERVINGS: Approximately 20 cookies
Maple white bean chocolate brownies
INGREDIENTS 1 19 oz can white beans, rinsed and
drained 2 eggs 1/4 cup maple syrup 1/4 cup vegetable oil 1/4 cup cocoa powder 1/4 cup almond flour 5 tbsp. sugar 1 cup semi-sweet chocolate chips DIRECTIONS Preheat the oven to 350 °F. Line a 8 inch x 8 inch pan with parchment paper. Set aside. Pour the beans, eggs, maple syrup and oil in a food processor. Blend the mixture until it makes a smooth
and well-combined batter that looks almost like soup. Transfer to a bowl. Sift cocoa powder into the mixture. Stir well. Add the ground almonds, sugar and chocolate chips. Mix again and pour the mixture into the prepared pan. Bake for 30 to 35 minutes. Let cool completely before delicately cutting, since they’re fragile, but extremely delicious. SERVINGS: 16
Oat and honey granola bars
INGREDIENTS 3 cups quick-cooking rolled oats
1 1/2 cup puffed rice (Rice Krispies) 3/4 cup brown sugar 1/2 cup almond flour A pinch of salt 1/4 cup unsalted butter 1/4 cup honey 1/4 cup canola oil DIRECTIONS Place a rack in the center of an oven. Preheat the oven to 350°F. Line a 13 x 9 inch baking dish with parchment paper, letting the paper rest over two sides of the pan. Butter the other two sides. In a bowl, mix the rolled oats, puffed
rice, brown sugar, ground almonds and salt. In a saucepan, melt the butter with the honey and oil. Pour over the dry ingredients and stir the mixture until combined. Spoon into the pan and press firmly to make an even layer. Bake for about 25 minutes or until the granola is golden brown. Let cool for about 20 minutes. Remove from pan and cut into 16 bars with a sharp chef’s knife (separate the bars once they have cooled). Cool completely. Store in an airtight container.
SERVINGS: 16
Morning express egg sandwich
This bread goes well with everything. In this version, the
sandwich has eggs, tomatoes and a bit of hot sauce, which gives us a wonderful sandwich for lunch that will be on your plate and ready to be devoured in less than 5 minutes. INGREDIENTS 2-3 tbsp. almond flour 1 egg 1 tsp. baking powder Salt and pepper 2 tsp. olive oil or 2 tsp. melted butter or 2 tsp. coconut oil (of your choice) Sandwich ingredients 1 egg ½ tomato, sliced
1 tsp. hot sauce of your choice DIRECTIONS Take a ramekin or glass bowl (the size of an English muffin or slightly larger if you want a bigger bread). Pour 1 tbsp. of olive oil or melted butter to grease the ramekin. Mix the almond flour with the egg with a fork or whisk. Add another tsp. of oil or butter into the bread dough. Add the baking powder and mix again. Add a little salt and pepper to taste. Place the ramekin in the microwave
for 1 to 1 and a half minutes (not all microwaves are equally powered). Remove the bread from the ramekin and cut the width to have two slices. Place the slices into the toaster. That’s all for the bread! For the sandwich Scramble the egg in a nonstick skillet, but if necessary you can add a small amount of olive oil, butter or fat to make sure that the egg does not stick. Place the scrambled egg on the bread. Garnish with the sliced tomato and hot sauce. SERVINGS: 1
Raw vegan whoopie pies
INGREDIENTS Cookie
6 fresh dates 2 tbsp. water 1 cup almond flour 1 cup coconut flour 1/4 cup carob powder 2 tbsp. maple syrup 2 tbsp. melted coconut oil, to taste Filling 2/3 cup cashews (soaked for at least 4 hours), rinsed and drained 1 tsp. vanilla powder 2 tbsp. water (or more if necessary) 2 tbsp. maple syrup DIRECTIONS Mix the ingredients for the cookies in
a food processor. Next, make them into small balls with your hands flattened. Set aside. In a powerful blender, combine the filling ingredients until smooth. Place one of the cookies on a large plate, cover with the filling, then put a cookie on top. For a perfectly decorated cookie, you can use a pastry bag, but it isn’t mandatory – I don’t. The result doesn’t look perfect, but it doesn’t change the taste. Refrigerate for a few hours, then
enjoy! SERVINGS: 6
Banana, peanut butter and chocolate squares
A gourmet dessert or snack – it’s up to you. This is not an original recipe because you will not find several similar ones on the internet, but it’s a great one to use! I just love to add chickpeas and black beans to desserts, it’s a great way to get people to eat them who wouldn’t otherwise. INGREDIENTS 1/2 cup chocolate almond milk 1 tsp. apple cider vinegar 1 banana 1 19oz can chickpeas, drained and rinsed 1 cup orange juice
1/4 cup grapeseed oil (or other vegetable oil) 2 tsp. vanilla extract 1/2 cup natural peanut butter 1 cup light cane sugar 1 cup sorghum flour 1 cup almond flour 1/4 cup tapioca starch 1/4 cup ground flax seeds 1 tsp. baking soda 1 tsp. baking powder 1 cup crushed peanuts 1 cup dark chocolate DIRECTIONS Preheat the oven to 350F. Lightly oil a 9 inch x 13 inch pan.
In a small bowl, combine almond milk and apple cider vinegar. Put aside. In a food processor, add bananas, chickpeas and orange juice. Mix until the mixture is smooth. Add the mixture of almond milk and apple cider vinegar to the oil, vanilla, peanut butter and sugar. Combine until the mixture is smooth. In a large bowl, mix the flours, tapioca, flaxseed, baking soda and baking powder.
Add the chickpea mixture and stir well to combine. Add the chocolate and peanuts, mix gently. Pour the batter into the pan and bake for approximately 30 minutes. Don’t overcook. Personally, I love it when the center is still a bit chewy and moist. Let cool completely and store in the refrigerator if you’d like to make some delicious bars or squares. Otherwise, eat while they’re still hot with a bowl of vanilla ice cream!
SERVINGS: 16
Frozen strawberry pie
A simple and wonderful strawberry pie perfect if you want to eat a cold
dessert. It could work just as easily with any other small fruit you have on hand, such as blueberries, blackberries or raspberries. INGREDIENTS Crust ingredients 1 1/4 cups almond flour 1/4 cup maple syrup 1/4 cup coconut oil, melted Filling ingredients 16 oz soft or silken tofu 4-5 cups fresh strawberries 1/2 cup maple syrup 2 tsp. vanilla extract
DIRECTIONS Preheat the oven to 350F and get out a 8 inch pie plate at least 4 inches tall. If you don’t have a pie plate this size, you can use two molds or one that’s larger. The pie will be shorter but equally delicious. Mix the ground almonds with the maple syrup and melted coconut oil. Using your hands or a fork, combine until a coarse mixture is formed. Firmly press the mixture into the mold. Prick with a fork and refrigerate the crust for 30 minutes. Bake at 350F for about 10 to 15 minutes, until lightly browned. Set
aside until completely cooled. Put the pan with the crust on a flat plate. To make the filling, add all of the ingredients to the bowl of a food processor and blend until the mixture is smooth. Adjust the amount of sugar by adding more, if needed. The tofu may taste a bit strong at this point, but I guarantee that the strawberries will overpower the tofu flavor when the tart has been well frozen. Add the prepared filling to the pie crust and freeze for several hours, until the strawberry mousse is firm.
Remove from freezer about 15 minutes before slicing and serving. Add a small amount of homemade cherry jam or fresh strawberries to the pie as a garnish, if you like. SERVINGS: 6-8
Raw coconut mango tart
INGREDIENTS Crust
1 1/2 cup almond flour 1 cup dates, soaked for 1 hour 1/2 cup unsweetened coconut 1 drop vanilla extract A pinch of salt Put all of the ingredients in a food processor and mix until they form a dough. Push down into a 8 inch pan and set aside in the refrigerator. Coconut mango mixture 2 1/2 cups cashews, soaked for 4 hours 3/4 cup coconut oil, melted
1/4 cup lucuma powder (optional) 1/2 cup coconut cream (the solid part of a can of coconut milk) 4 small mangoes 3/4 cup maple syrup Add all the ingredients to a food processor and mix until the ingredients are completely combined. Add the coconut mango mixture to the pan and refrigerator for approximately 4 hours.
SERVINGS: 8
Almost-raw maple apple tart
INGREDIENTS Crust (can be raw or not)
2 cups almond flour 1 cup flaxseeds, finely ground 1/2 cup cornmeal 1/2 tsp. cinnamon A pinch of salt 2 tbsp. maple syrup 1 tbsp. water Mix all the ingredients in a food processor until they make a ball of dough. Push the dough down into a tart pan and set aside in the refrigerator. You can also cook it for 5 minutes at 350F if you’d like a crispier crust.
Date and maple mixture 2 cups dates, soaked for 1 hour in water 5 tbsp. maple syrup 1/4 cup water Mash the dates with the maple syrup by adding a bit of water at a time, until the mixture becomes smooth. How much water you add and the texture is your preference. Topping Cut 4 apples in thin slices and add them to the cooled crust. Add the date mixture and smooth the top.
SERVINGS: 8
Cacao and coconut truffles
INGREDIENTS 1 cup coarse coconut chips
¾ cup almond flour ½ cup cacao ⅓ cup egg white 4 tsp. coconut sugar 1 tsp. maple syrup (optional) 3 tbsp. melted coconut oil, to taste 1 tsp. vanilla extract DIRECTIONS Mix all the ingredients in a large bowl. Be patient, it may take 1 to 2 minutes before getting a nice mixture. Roll the mixture into 6 small balls or 12 mini balls and place them in a muffin pan. Then, place the pan in
the freezer for 15 to 20 minutes or until they have the consistency of hard truffles. SERVINGS: 6-12
Almond butter cookies
These delicious cookies are very almond-y. Use almond butter made
of roasted almonds; if it isn’t salted, increase the quantity of salt in this recipe to 1/4 tsp. or use salted butter and omit the salt. If desired, you can chop 3 oz. semisweet and bittersweet chocolate and add to the batter. INGREDIENTS 1/2 cup unsalted butter, softened 1/3 cup packed brown sugar 1/3 cup granulated sugar 1/2 cup almond butter 1 egg 1/4 tsp. vanilla extract 1/4 cup almond flour 1/2 tsp. baking soda
1/2 tsp. baking powder A pinch of salt 3/4 cup coarsely chopped almonds DIRECTIONS In a large bowl, beat the butter until creamy; add brown sugar and granulated sugar and continue to beat until the mixture is light and fluffy. While beating, add the almond butter. Stir in the egg and vanilla and beat until the mixture is smooth. In another bowl, whisk together the almond flour, baking soda, baking powder and salt. Stir to blend. Add the chopped almonds.
Using your hands, make teaspoonsized balls. Place them 2 inches apart on a cookie sheet covered with parchment paper or greased with butter. Dip a fork in flour and press it on the cookies to make a grid pattern and flatten them to about 1/2 inch thick. Bake in the center of an oven at 350°F until the bottom edges are lightly browned, 12 to 14 minutes. Let cool on the pan on a wire rack for 5 minutes, then transfer them to the rack and let cool completely. SERVINGS: 30
Paleo blueberry waffles
INGREDIENTS 1 cup almond flour
4 eggs 1 tsp. baking powder 1 tsp.vanilla extract 1/4 cup blueberries, fresh or frozen DIRECTIONS Heat up your waffle iron while you prepare the waffle batter. In a large bowl, mix the almond flour and baking powder. In another bowl, mix the 4 eggs with the vanilla. Then, add the liquid mixture to the flour. Once the mixture has a creamy texture, gently fold in the blueberries. Pour the batter into the pre-heated waffle iron. Bake until the
waffles are beautifully golden brown. The cooking time varies between different waffle irons, so make sure to read the cooking instructions before use. If you don’t have the courage to make this whole recipe in the morning, you can make the waffles the night before and toast them until warm in the morning. They’re still delicious this way! SERVINGS: 4 waffles
Chocolate oatmeal muffins
INGREDIENTS 1/2 cup almond flour
1 cup oats 1/2 cup rice flour 1/2 cup tapioca flour 2 tsp. baking powder 1 tsp. baking soda 1 tsp. xanthan gum ¼ cup olive oil 1 cup vanilla almond milk 1 cup cane sugar 2 eggs A pinch of salt 2 ripe bananas, 1 tsp. cinnamon ½ cup chocolate chips (optional) DIRECTIONS Preheat the oven to 350°F.
Grease a muffin tray or line with paper muffin cups. In a large bowl, combine flour, baking powder, baking soda, xanthan gum, salt and cinnamon. In a medium bowl, beat milk, eggs, oil and sugar. Stir in mashed bananas and mix well. Pour over dry ingredients and stir until just combined. Add chocolate chips and stir gently in the dough, being careful not to over stir. Fill muffin cups to the brim, rounding
the tops slightly. Bake for about 45 minutes or until a toothpick inserted in the center comes out clean. SERVINGS: 18
Gluten-free and dairy-free chocolate cookies
This recipe is rich in (good) far and chocolate but is not overly sweet. If you want to make sweeter cookies, simply add more honey. INGREDIENTS 1/2 cup nut butter (almond, peanut butter, hazelnut or other) 1 egg 1/4 cup almond flour 1/4 cup dark chocolate pieces 2 tbsp. honey 1 tbsp. unsweetened cocoa 1/2 tsp. baking soda 1 tsp. guar gum DIRECTIONS
Preheat the oven to 350F. Mix together all ingredients. Form the cookies and place them on a baking tray lined with parchment paper. Bake for about 11 minutes. SERVINGS: 8 cookies
Gluten-free decadent brownies
INGREDIENTS 1/2 cup almond flour
1/2 cup almond butter (or other nut butter of your choice) 1/2 cup maple syrup 1 egg 1/2 tsp. baking soda 1 cup dark chocolate chips (70% or higher) DIRECTIONS Preheat the oven to 350°F. Mix the ingredients. Pour into a greased square glass pan. Bake for 25 minutes. SERVINGS: 10-12
Post-workout brownies
INGREDIENTS ½ cup walnuts
½ cup cocoa powder 2 tbsp. almond flour 1/8 tsp. salt 1 tsp. baking powder ½ cup chocolate protein powder ½ tsp. vanilla extract 1 tsp. xanthan gum 6 egg whites 1 egg 1 ½ cup 1% ricotta cheese 1 ½ cup 2% plain Greek yogurt DIRECTIONS Preheat the oven to 350°F and butter a 9 X 9 inch square pan. Put aside 2 tbsp. of the walnuts.
In a bowl, mix all of the dry ingredients. In another bowl, whisk the eggs with the ricotta, vanilla extract and Greek yogurt until the mixture is frothy. Add the liquid mixture to the dry ingredients and mix. Pour into the pan and garnish with walnuts. Bake for 20 to 30 minutes. To check for doneness, stick a toothpick into the brownie; if it comes out dry then the brownies are ready. Let cool and unmold the brownies
with a knife. Cut into squares. SERVINGS: 9
Raw blueberry tarts
This is a quick and healthy dessert filled with blueberries, a perfect combination.
Blueberries have antioxidant and anti-inflammatory properties in addition to being an excellent source of vitamin C and potassium. This small fruit is also made up of 85% of water. INGREDIENTS 1 cup almond flour 3 pitted dates 1 tbsp. maple syrup 1 tbsp. canola oil A pinch of salt A pinch of cinnamon 1 square of dark chocolate, to taste (my chocolate was not raw, but you can find raw chocolate)
Blueberry mixture ingredients 1 ½ cup blueberries 2 tbsp. chia seeds 2 tbsp. sugar Ÿ cup water DIRECTIONS Mix all the ingredients for the crust in a small food processor and pulse until it makes a homogenous mixture, but still crumbly. Divide the mixture into two and flatten it into two tart pans. Set aside in the fridge to cool. To prepare the blueberry mixture, combine 1 cup of blueberries with all
the ingredients a food processor. Add the remaining whole blueberries. Refrigerate for 1 hour – the time it takes the chia seeds to absorb the liquid in the filling. Fill the crust with the blueberry mixture and add a garnish of your choice; grated coconut, chocolate chips or nuts. SERVINGS: 2
Breakfast bars
Wondering what to eat for breakfast or for a snack? This easy and super fast recipe will help you eat well when you are in a hurry.
INGREDIENTS 1 ¼ cup almond flour ¼ tsp. salt ¼ tsp. baking soda ¼ cup olive oil ¼ cup honey 1 tsp. vanilla extract ½ cup unsweetened shredded coconut ½ cup pumpkin seeds ½ cup sunflower seeds ¼ cup crushed almonds ¼ cup raisins DIRECTIONS In a small bowl, combine the flour,
salt and baking soda. In a large bowl, combine the oil, honey and vanilla extract. Combine the dry ingredients with the wet ingredients. Add the coconut, pumpkin seeds, sunflower seeds, almonds and raisins. Grease a shallow dish (about 8 x 8 inches) with olive oil. Press the dough evenly into your dish. (You can wet your hands with a
little bit of water to prevent the dough from sticking to your fingers.) Cook at 350°F for 20 minutes. Let cool in the pan for about 2 hours before cutting. SERVINGS: 16
Gluten-free pumpkin cookies
INGREDIENTS 2 cups almond flour
1 cup organic brown rice flour 2 tsp. baking powder 1 tsp. guar gum 2 cups pumpkin puree 1 tsp. fresh ginger, minced very finely 1 tsp. ground cinnamon 1/2 tsp. nutmeg 1 cup honey 1/2 cup coconut oil 2 eggs DIRECTIONS Mix together all of the ingredients. You can adjust the consistency of the mixture (more thin or more thick) by adding a little more or a little less
rice flour. Cook at 350°F for 20 to 25 minutes (just until the middle of the cookies are firm). SERVINGS: cookies
approximately
30
Almond and orange cake
What I like most about this cake is its spongy texture that almost gives
the impression of being undercooked. Based on how much I like licking the spatula used to stir the raw cake batter, you could guess that it’s not a consistency that I find gross! But rest assured, after an hour of cooking, you will have an almond and orange cake full of flavor that’s quite fluffy. INGREDIENTS 6 eggs 1 ½ cups almond flour 1 cup sugar 2 medium oranges with thin skin 1 ½ tsp. baking powder Castor sugar
DIRECTIONS In a pot of boiling water, let two whole oranges simmer for an hour, covered. Drain the water and let the oranges cool. Cut both ends of the oranges and cut them into quarters. Remove seeds, if any (or choose seedless oranges to avoid this little problem!). In a electric mixer puree the oranges. Preheat the oven to 350°F. Butter and flour a 10-inch spring form pan. Using a food processor, beat the eggs with sugar for about 2 minutes
or until the color turns a pale yellow. Gradually add the almond flour, orange puree and baking powder. Pour into a spring form pan and cook for about 1 hour, or until a toothpick/tip of a knife comes out clean. SERVINGS: 16
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