Your gluten free home should never be without almond flour in the pantry, in my opinion! Useful for both sweet and savoury baking, it is naturally gluten free, nutritious and low carb.
When you see ground almonds in your local store it is basically the same thing, only often not so finely ground as the flour.
You might also spot almond meal, so what is the difference? When making the meal the skins are left on the almonds, whereas they are removed for almond flour. Both are finely milled.
Whichever form you use, you can be sure almond flour recipes supply you with protein, healthy fats and fibre.
Do be aware that the flour has a short shelf life so don't buy in bulk unless you are going to use it quickly.
The recipes below will give you some ideas for using this versatile ingredient in your gluten free diet.
Based loosely on a Bakewell Tart, these wedges or fingers are quick and easy to make. They consist of a sweet pastry base, a layer of apple and sultana filling, topped with an almond flour cake mixture. Delicious! If you want to emphasize the almond flavour you can also add some almond essence.
2oz (50g) butter
2oz (50g) sugar
2oz (50g) almond flour
1 medium egg
Preheat your oven to 375oF, 190oC or Gas Mark 5.
Place the flour, sugar and butter for the base into a bowl and rub together until it resembles breadcrumbs. You could do this in a food mixer at slow to medium speed to save time.
Tip the mixture into a rectangular tin or round cake pan. Press into place with your fingers and knuckles, to cover the base evenly.
Sprinkle the sultanas over the pastry. Peel, core and slice the eating apple and lay the pieces over the sultanas.
Place the topping ingredients into a bowl (or the mixer) and beat together for the cake.
Spread this mixture on top of your base.
Bake for 35-40 minutes until the top is golden and firm to the touch.
Leave to cool in the tin before slicing into fingers or wedges.
Another of the almond flour recipes I use regularly. It really couldn't be much simpler, just mix the wet ingredients in one bowl, the dry in another and then combine. After baking you will have 12-14 muffins depending on the size of your cake cases.
Preheat the over to 180oC, 350oF or Gas Mark 4
(no hotter as the top of your muffins will crust over too quickly and prevent the mixture from rising. You want dense muffins but not rocks!)
Place cake cases in a bun tin or on a cookie sheet.
Whisk the eggs together in a bowl, then add the oil, milk and essence and mix together.
In a separate bowl place the ground almonds, gluten free flour mix, baking powder and sugar and mix together.
Pour the wet ingredients into the dry and mix well. Stir in the sultanas, if you are using them. The mixture should be quite loose and fluid. Spoon the mixture into the cake cases until they are just over half full.
Bake for 25 minutes or until golden brown and risen. Leave to cool on a wire rack and if desired sieve powdered sugar on top.
Store in an airtight tin if there are any left at the end of the day!.
This is one of my favourite gluten free almond flour recipes. The cake is made without any fat. Instead, eggs are used as the raising agent. With a light hand, anyone can produce a gorgeous cake. It makes a wonderful treat for the tea table or a tasty addition to a picnic meal.
Grease and line an 9 inch square cake tin. Preheat the oven to 180oC/350oF.
In a large bowl, or your food processor, mix the egg yolks with the sugar, lemon rind and almonds to a stiff paste.
In a separate bowl, whisk the egg whites until they reach the soft peak stage, as shown below.
You can either use an electric hand mixer to do this or an egg whisk.
Take a metal spoon and gently fold a spoonful of egg white mixture into the almond mixture to loosen it up. Then fold in the rest of the whisked egg whites.
Pour the cake into the tin and bake for 45-50 minutes. Test whether the cake is cooked by using a skewer; if mixture clings to the skewer when you remove it from the cake then it isn't cooked yet.
Leave the cake to cool in the tin.