Using almond flour:
This is very similar to almond meal but is much finer,
drier and generally made from blanched almonds to remove the skins thus
producing a much lighter flour.
Almond flour works well in nearly all cake and muffin recipes, pancakes
and some cookie recipes as well. The only types of dessert which do not
lend themselves well to the use of almond flour are yeasted or bread-based
recipes.
It won't even matter if you don't like almonds, because,
strangely enough, baked goods made with almond flour don't taste of
almonds unless you add almond flavoring.
If you want to convert any regular baked recipes to low-carb
using almond flour, experiment by simply replacing the volume of flour in
the recipe with the same volume of almond flour. Use slightly more
leavening agent than the recipe suggests to accommodate the heavier weight
of the almond flour.
Also be sure to butter and line your pans with baking
paper to help prevent sticking. After baking, recipes made with almond
flour do well to be left a few minutes and loosened carefully with a knife
before turning out because the texture is generally more fragile than
regular recipes made with flour.
Made from ground
blanched almonds, this flour is great as basis for "pie crumb
crust". Use as you would graham cracker crumbs and pat into a
pie pan for an interestingly flavored pie.
You can store this flour for an extended period by
storing in the freezer. You can use the flour directly from the
freezer as it does not freeze into a block since there's no water in the
flour.
Recipe:
Almond Cheese Cake
Crust:
2 c. almond meal flour*
2 T. cane juice crystals*
1/3 c. melted butter
Filling:
15 oz cream cheese at room temp
1/2 pt cream
1/2 t sea salt*
1 t. Spicery Shoppe vanilla flavoring*
1 c. cane juice crystals*
4 eggs separated
Topping:
1 c. cane juice crystals*
1 c. water
1 T. butter
1/2 c. diced almonds*
Lightly grease inside of spring form pan.
Combine
crust ingredients and pat over bottom and up sides in for a thin
crust.
Whip cream cheese til smooth and add next 4
ingredients.
Beat egg whites in separate bowl til stiff enough to
form peaks.
Beat egg yolks til light in color and beat into cheese
mix.
Fold in egg whites.
Pour gently into pan. Bake at
300ºF. 1 hour or til done.
Leave sit 1 hour longer before releasing
sides of pan.
Meanwhile, melt butter in pan and add cane
juice crystals.
Heat until crystals begin carmelizing.
Gradually stir in water and cook until thick and syrupy. Add
almonds.
Spread over top of cooling cheesecake.
*Ingredients available at
www.barryfarm.com
