Almond flour recipes?

Can almond flour be used as regular flour would be in a recipe? Or does one
need special recipes to use it? How about using it to thicken it. I bought
some today and haven't a clue what to do with it.

Jane S.

I think it depends on the recipe, on how you want to use it. Otherwise I
agree, for example:

I've tried it a couple of times in bread machine recipes, substituting 1/2
to 2/3rds of the regular flour. Not bad, but I believe it's not going to
absorb water the way dried-grain flour does, so the dough was wetter than
expected. I'm experimenting on reducing the liquid... and/or adding more
gluten... :-) In non-BM bread, one starts with the flour and adds water til
'it comes together'. Maybe that would work better... :-)

How about as a coating for pan fried fish. Dredge fish in beaten egg, then
in the almond 'meal', and into a pan with ~.5-inch of canola oil... (this
also work with Parmesean cheese...)

HTH

Steve


"Teeb" wrote in message
...
And no, you cannot use it to replace regular flour.. it is not anywhere
near
the same..

Teeb

That sounds gooooood!

Jane

"Scionyx" wrote in message
news:qQK1c.113208$Xp.500856@attbi_s54...
I think it depends on the recipe, on how you want to use it. Otherwise I
agree, for example:

I've tried it a couple of times in bread machine recipes, substituting 1/2
to 2/3rds of the regular flour. Not bad, but I believe it's not going to
absorb water the way dried-grain flour does, so the dough was wetter than
expected. I'm experimenting on reducing the liquid... and/or adding more
gluten... :-) In non-BM bread, one starts with the flour and adds water
til
'it comes together'. Maybe that would work better... :-)

How about as a coating for pan fried fish. Dredge fish in beaten egg,
then
in the almond 'meal', and into a pan with ~.5-inch of canola oil... (this
also work with Parmesean cheese...)

HTH

Steve


"Teeb" wrote in message
...
And no, you cannot use it to replace regular flour.. it is not anywhere
near
the same..

Teeb

Here are some of my faves...
ALMOND POUND CAKE (LOW CARB)

1 cup butter softened

1 cup Splenda

5 eggs

2 cups almond flour

1 tsp baking powder

1 tsp lemon extract

1 tsp vanilla extract

Preheat oven to 350°F.

Cream butter and Splenda. Add eggs, one at a time, beating after each. Mix
almond flour with baking powder; add to egg mixture a little at a time. Add
extracts.

Pour into 9" greased cake pan. Bake for 50-55 minutes. 8 slices come to
about 5.8 carbs each.

Optional: Serve with whipped cream or strawberries.

Some variations:

1. Add cocoa and elimnate lemon extract for chocolate pound cake.

2. Add banana extract instead of lemon and some chopped nuts for a banana
nut cake.




Almond Flour Sugar Cookies



1 stick of butter
3/4 c Splenda
1 egg
1/2 tsp vanilla
1 TBS milk or cream
1 1/4c almond flour
1/8 tsp salt
1/4 tsp baking powder

Preheat oven to 350*. Cream the butter, then add sugar.
Beat until light. Add egg, vanilla, and cream, beat thoroughly.
Mix the flour, salt and baking powder together, and add to the first
mixture, and blend well. Arrange by teaspoonfuls about an inch apart. Bake @
350* for 20-25 mins.

Different variations

ALMOND SPICE: fold in 1/3cup finely chopped almonds, 1/2tsp cinnamon, 1/2tsp
ground cloves, 1/2tsp nutmeg, into the dough.

COCONUT: add 1/2c finely chopped coconut

RAISIN: add 1/2c raisins





ALMOND MUFFIN LOAF

Ingredients

2 1/2 cups almond flour
3 eggs
1/4-1/3 cup melted butter
1 cup dry curd cottage cheese, packed (or cream cheese)
1 teaspoon baking soda
1/4 teaspoon salt

Instructions

1. Preheat oven to 350 degrees F. (180 deg. C.)

2. Grease a 4 inch x 8 inch loaf pan with butter and coat bottom with
almond flour.

3. Use food processor to mix eggs, melted butter, dry curd cottage
cheese, baking soda, and salt. Process until thick and resembles butter in
texture.

4. Add almond flour and process until mixed thoroughly. If too stiff
for processor, remove and knead with wet hands to evenly distribute almond
flour.

5. With wet hands, shape dough into loaf and press into greased pan.

6. Bake at 350-375 deg. F. (180-200 C) for about 1 hour until lightly
browned on top. There will be a crack on the top of the loaf. Check doneness
by inserting knife and seeing if it comes out clean.

7. Remove from oven, loosen from sides of pan with spatula.

8. Invert onto rack to cool thoroughly, so it will be firm enough for
cutting.

Notes

Variations: Add 1 TBSP caraway seeds* with the almond flour or Add
about 1/2 cup raisins and/or other dried fruit during kneading/shaping.





"Jane Sarles" wrote in message
news:Z9x1c.37210$PR3.735237@attbi_s03...
Can almond flour be used as regular flour would be in a recipe? Or does
one
need special recipes to use it? How about using it to thicken it. I
bought
some today and haven't a clue what to do with it.

Jane S.

I've used this recipe, though using half butter and half cream cheese, and I
will second and third it as a suberb recipe. Totally awesome in taste.

Debbie

"ADC" wrote in message
...
Here are some of my faves...
ALMOND POUND CAKE (LOW CARB)

Wow, those look great! Thanks,
Curt

"ADC" wrote in message
...
Here are some of my faves...
ALMOND POUND CAKE (LOW CARB)

1 cup butter softened

1 cup Splenda

5 eggs

2 cups almond flour

1 tsp baking powder

1 tsp lemon extract

1 tsp vanilla extract

Preheat oven to 350°F.

Cream butter and Splenda. Add eggs, one at a time, beating after each.
Mix
almond flour with baking powder; add to egg mixture a little at a time.
Add
extracts.

Pour into 9" greased cake pan. Bake for 50-55 minutes. 8 slices come to
about 5.8 carbs each.

Optional: Serve with whipped cream or strawberries.

Some variations:

1. Add cocoa and elimnate lemon extract for chocolate pound cake.

2. Add banana extract instead of lemon and some chopped nuts for a banana
nut cake.




Almond Flour Sugar Cookies



1 stick of butter
3/4 c Splenda
1 egg
1/2 tsp vanilla
1 TBS milk or cream
1 1/4c almond flour
1/8 tsp salt
1/4 tsp baking powder

Preheat oven to 350*. Cream the butter, then add sugar.
Beat until light. Add egg, vanilla, and cream, beat thoroughly.
Mix the flour, salt and baking powder together, and add to the first
mixture, and blend well. Arrange by teaspoonfuls about an inch apart. Bake
@
350* for 20-25 mins.

Different variations

ALMOND SPICE: fold in 1/3cup finely chopped almonds, 1/2tsp cinnamon,
1/2tsp
ground cloves, 1/2tsp nutmeg, into the dough.

COCONUT: add 1/2c finely chopped coconut

RAISIN: add 1/2c raisins





ALMOND MUFFIN LOAF

Ingredients

2 1/2 cups almond flour
3 eggs
1/4-1/3 cup melted butter
1 cup dry curd cottage cheese, packed (or cream cheese)
1 teaspoon baking soda
1/4 teaspoon salt

Instructions

1. Preheat oven to 350 degrees F. (180 deg. C.)

2. Grease a 4 inch x 8 inch loaf pan with butter and coat bottom
with
almond flour.

3. Use food processor to mix eggs, melted butter, dry curd cottage
cheese, baking soda, and salt. Process until thick and resembles butter in
texture.

4. Add almond flour and process until mixed thoroughly. If too stiff
for processor, remove and knead with wet hands to evenly distribute almond
flour.

5. With wet hands, shape dough into loaf and press into greased pan.

6. Bake at 350-375 deg. F. (180-200 C) for about 1 hour until
lightly
browned on top. There will be a crack on the top of the loaf. Check
doneness
by inserting knife and seeing if it comes out clean.

7. Remove from oven, loosen from sides of pan with spatula.

8. Invert onto rack to cool thoroughly, so it will be firm enough
for
cutting.

Notes

Variations: Add 1 TBSP caraway seeds* with the almond flour or Add
about 1/2 cup raisins and/or other dried fruit during kneading/shaping.





"Jane Sarles" wrote in message
news:Z9x1c.37210$PR3.735237@attbi_s03...
Can almond flour be used as regular flour would be in a recipe? Or does
one
need special recipes to use it? How about using it to thicken it. I
bought
some today and haven't a clue what to do with it.

Jane S.

I can't wait to try it. I love pound cake.

Thanks a bunch.

Jane

"ADC" wrote in message
...
Here are some of my faves...
ALMOND POUND CAKE (LOW CARB)

1 cup butter softened

1 cup Splenda

5 eggs

2 cups almond flour

1 tsp baking powder

1 tsp lemon extract

1 tsp vanilla extract

Preheat oven to 350°F.

Cream butter and Splenda. Add eggs, one at a time, beating after each.
Mix
almond flour with baking powder; add to egg mixture a little at a time.
Add
extracts.

Pour into 9" greased cake pan. Bake for 50-55 minutes. 8 slices come to
about 5.8 carbs each.

Optional: Serve with whipped cream or strawberries.

Some variations:

1. Add cocoa and elimnate lemon extract for chocolate pound cake.

2. Add banana extract instead of lemon and some chopped nuts for a banana
nut cake.




Almond Flour Sugar Cookies



1 stick of butter
3/4 c Splenda
1 egg
1/2 tsp vanilla
1 TBS milk or cream
1 1/4c almond flour
1/8 tsp salt
1/4 tsp baking powder

Preheat oven to 350*. Cream the butter, then add sugar.
Beat until light. Add egg, vanilla, and cream, beat thoroughly.
Mix the flour, salt and baking powder together, and add to the first
mixture, and blend well. Arrange by teaspoonfuls about an inch apart. Bake
@
350* for 20-25 mins.

Different variations

ALMOND SPICE: fold in 1/3cup finely chopped almonds, 1/2tsp cinnamon,
1/2tsp
ground cloves, 1/2tsp nutmeg, into the dough.

COCONUT: add 1/2c finely chopped coconut

RAISIN: add 1/2c raisins





ALMOND MUFFIN LOAF

Ingredients

2 1/2 cups almond flour
3 eggs
1/4-1/3 cup melted butter
1 cup dry curd cottage cheese, packed (or cream cheese)
1 teaspoon baking soda
1/4 teaspoon salt

Instructions

1. Preheat oven to 350 degrees F. (180 deg. C.)

2. Grease a 4 inch x 8 inch loaf pan with butter and coat bottom
with
almond flour.

3. Use food processor to mix eggs, melted butter, dry curd cottage
cheese, baking soda, and salt. Process until thick and resembles butter in
texture.

4. Add almond flour and process until mixed thoroughly. If too stiff
for processor, remove and knead with wet hands to evenly distribute almond
flour.

5. With wet hands, shape dough into loaf and press into greased pan.

6. Bake at 350-375 deg. F. (180-200 C) for about 1 hour until
lightly
browned on top. There will be a crack on the top of the loaf. Check
doneness
by inserting knife and seeing if it comes out clean.

7. Remove from oven, loosen from sides of pan with spatula.

8. Invert onto rack to cool thoroughly, so it will be firm enough
for
cutting.

Notes

Variations: Add 1 TBSP caraway seeds* with the almond flour or Add
about 1/2 cup raisins and/or other dried fruit during kneading/shaping.





"Jane Sarles" wrote in message
news:Z9x1c.37210$PR3.735237@attbi_s03...
Can almond flour be used as regular flour would be in a recipe? Or does
one
need special recipes to use it? How about using it to thicken it. I
bought
some today and haven't a clue what to do with it.

Jane S.

I've used it for cookies and pound cake - both of which were great.

My favorite use is to mix in some ranch dressing mix or some taco
seasoning and use it as a breading on chicken fingers. I dip the
chicken in egg then coat in the almond flour mixture and fry. If there
is leftover flour mixture, I mix the egg into it and make what kind of
look like hush puppies.

I've thought about trying it as a breading on okra, but haven't yet.

A

On Thu, 04 Mar 2004 03:14:01 GMT, "Jane Sarles"
wrote:

Can almond flour be used as regular flour would be in a recipe? Or does one
need special recipes to use it? How about using it to thicken it. I bought
some today and haven't a clue what to do with it.

Jane S.