Almond flour is simply ground almonds. You can use it in baking in place of wheat flour or in combination with wheat flour. It’s moist and has a delicious nutty flavor and it is excellent for people who want to reduce fast digesting carbohydrates.
Almond flour is generally made from blanched almonds without the skins while almond meal is often made with the skins. Almond flour is great in scones, cookies, and pancakes, and can even be used for breading a fish.
A half-cup of almond flour contains approximately 10 grams of carbohydrates of which about 6 grams are fiber. You also get 10 grams of protein in that amount along with 23 grams fat and 273 calories.
Almond flour can be purchased or made at home in a food processor.
So if you are trying to cup down on carbs but love deserts and cookies and scones, there is no reason to do without these goodies. Just use almond flour in place of wheat flour and a sugar substitute like coconut crystals, which is a low-glycemic, or another sugar substitute in place of the sugar.
Here is a recipe to try:
… With Coconut Sugar & Almond Flour
3/4 Cup Flour
3/4 Cup Almond Flour
1/2 Tsp. Baking Powder
1/2 Tsp. Baking Soda
1/4 Tsp. Cinnamon
1/8 Tsp. Salt
1/4 Pound Butter
3/4 + Cup Coconut Sugar
1/4 Tsp. Vanilla Extract
1 Large Eggs
3/4 + Cup Oats
1/4 + Cup Raisins
Optional 1/2 Cup Shredded Coconut (if used, then use less oats)
Preheat to 350
Combine or Sift together flour, baking powder, baking soda, cinnamon, and salt.
In large bowl, using electric mixer…
– Cream the butter until light and fluffy
– Beat in the sugar and vanilla
– Add the eggs
– Beat in the dry ingredients
– Using wooden spoon stir in oats, raisins (+ nuts, coconut)
Drop dough by heaping tablespoons onto prepared (or parchment papered) baking sheets.
Bake 15 – 20 minutes or until lightly browned.