Almond Flour
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Blanched Almond Flour From Barry Farm Foods

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List of Ingredients

Almond Flour
from Blanched Almonds

 

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 300F. 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 

 

NutritionFacts
1/4 cup 
Amount per serving
Calories168
Calories from fat120
% Daily Value *
Total Fat 13.3g20%
Saturated Fat 1g5%
Cholesterol 0mg0%
Sodium 10mg0%
Total
Carbohydrate 6g
2%
Dietary Fiber 3g12%
Protein 6g
Percent values are based on a 2,000 calorie per day diet. Your daily values may differ.
Additional Information
71.4% of calories from Fat
14.3% from Carbohydrates
14.3% from Protein