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ping: Debbie Cusick
First, it's nice to see you posting. I think of you as one of the
LC dessert goddesses. Anyway, I am thinking of making either your tiramisu or just the almond loaf for an experiment (or I may split the loaf up and try smaller versions of several different ideas), and I have a couple of questions. First, by ground almonds, do you mean home-ground, or can I use a coarse almond flour? Second, I have some sort-of wretched-tasting, very coarse ground flax. Does flax meal mean something with a coarse texture or something more like flour? If the former, can I just use more of the coarsely ground almond flour? If the latter, can you suggest some substitute, since I don't have any and have already been to the HFS two times today? Thanks!!!! -- Jean B. |
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Debbie Cusick
Hi, I ground my own almonds into as fine a meal as I could, as I could not
find almond flour anywhere. I have since found it (just this month!) at the local Whole Foods, so would probably use almond flour now. A fine consistency is best. Ditto the flax meal. You can find finely group flax meal at Whole Foods too, but I did my own. I ground both flax and almonds in a coffee grinder, as it did the best job. But you could use all almond flour too. If it's coarse it would just have a coarser texture. Debbie "Jean B." wrote in message ... First, it's nice to see you posting. I think of you as one of the LC dessert goddesses. Anyway, I am thinking of making either your tiramisu or just the almond loaf for an experiment (or I may split the loaf up and try smaller versions of several different ideas), and I have a couple of questions. First, by ground almonds, do you mean home-ground, or can I use a coarse almond flour? Second, I have some sort-of wretched-tasting, very coarse ground flax. Does flax meal mean something with a coarse texture or something more like flour? |
#3
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Debbie Cusick
Debbie Cusick wrote:
Hi, I ground my own almonds into as fine a meal as I could, as I could not find almond flour anywhere. I have since found it (just this month!) at the local Whole Foods, so would probably use almond flour now. A fine consistency is best. Ditto the flax meal. You can find finely group flax meal at Whole Foods too, but I did my own. I ground both flax and almonds in a coffee grinder, as it did the best job. But you could use all almond flour too. If it's coarse it would just have a coarser texture. Thanks, Debbie! I do have some finer hazelnut flour, but that may be too many flavors. -- Jean B. |
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