Guest guest Posted March 10, 2005 Report Share Posted March 10, 2005 Hi You can make a nice sweet pancake with almond flour. They are good with jam or any sweet stuff. you make them just like a normal gluten free or vegan pancake only instead of the gram flour you use the almond flour. I'm not good at weights and measures but basically; almond flour soya milk or water 1/2 tsp baking powder wee dash of olive oil (in the mixture as well as to fry with) Make the mixture thicker rather than too thin and leave for 5 mins until the baking powder causes bubbles to appear (it's not like bath bubbles, honestly!) Cook in a frying pan using olive oil at a medium heat. I always think that there are so many variables in cooking, from the temp of your stove to the thickness of the batter that any recipe is just a guideline anyway. They are tasty though - promise! Mikey , HerreraDG@a... wrote: > > Hi. I'm new to the list and read all the posts with interest. I just found > almond flour at my local market and wondered if anyone has any suggestions for > using it. Thanks! > > Del > " Whatever you can do or dream you can, begin it. Boldness has genius, power > and magic in it. Begin it now! " Goethe > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2005 Report Share Posted March 10, 2005 I use Almond Flour, the same as I use any Wheat free/gluten free flours. But that is just me.when I do recipes that call for a wfgf flour mix, I usually have almond flour in it also. Hope that helps. this group has lots of recipes.Just let us know what you would like to get and we all will help you anyway we can Hope this helps Carolyn & Daniel Malone Lampasas,Texas Tupperware Manager/Consultant www.my.tupperware.com/carolynmalone - HerreraDG Thursday, March 10, 2005 1:49 AM almond flour Hi. I'm new to the list and read all the posts with interest. I just found almond flour at my local market and wondered if anyone has any suggestions for using it. Thanks! Del " Whatever you can do or dream you can, begin it. Boldness has genius, power and magic in it. Begin it now! " Goethe Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 23, 2006 Report Share Posted March 23, 2006 check out www.pecanbread.com and the links. You should be able to find some recipes. > > > On Behalf Of > Renee Bastet > Wednesday, March 22, 2006 4:49 PM > > Almond Flour > > > Hello, > > Does anyone have fun ideas/recipes for Almond Flour? Found a great > sack of it and not sure what to make with it past the classic Almond > Cake. Not having much luck online either. > > Thanks, > Renee > > > > > > Our vegan and gluten free recipes are available in the > archives for this group or at the following URL (***Recipes > Posted to VGF***): > > > > Check out these affiliated vegan lists ~ > > http://www.Christian-Vegan-Cooking > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 23, 2006 Report Share Posted March 23, 2006 you could use the meal in this recipe: ABC Nut Loaf 3/4 cup onion, finely diced 1/3 cup celery, finely diced 1 Tbspn olive oil, plus additional for oiling pan 1 Tbspn garlic, minced 1/2 cup almonds, finely chopped 1/2 cup Brazil nuts, finely chopped 1/2 cup cashews, finely chopped 1/4 cup freshly chopped parsley 1/2 tspn dried thyme 1/2 tspn rubbed sage 1 1/2 cup breadcrumbs 2 Tbspn yeast flakes 1/2 tspn salt 1/3 cup water 2 Tbspn Ener-G Egg Replacer In a non stick skillet, saute the onion and celery in the olive oild for 5 minutes or until almost tender. Add the garlic and saute an additional 1 minute. Add the almonds, brazil and cashew nuts, parsley, thyme and sage - stir well to combine, and saute the mixture an additional 2 - 3 minutes or until the nuts are fragrant. Remove the skillet from the heat. In a bowl, place the breadcrumbs, yeast flakes, salt and stir well to combine. In a small bowl place the water and egg replacer, and whisk vigorously for 1 minute or until very frothy. Add the nute mixture and egg replacer mixture to the breadcrumb mixture and stir well to combine. Lightly oil and 8 x 12 inch baking pan, transfer the mixture into the pan. Bake at 350 degrees for 24 - 30 minutes or until golden brown and firm to the touch. Remove the pan from the oven and allow the loaf to cool for a few minutes before cutting into pieces. Serve as a main dish, sandwich filling or add to soups, salads and side dishes. from the Vegan Chef Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 23, 2006 Report Share Posted March 23, 2006 Great recipe, Julie! Thank you! LaDonna you could use the meal in this recipe: ABC Nut Loaf 3/4 cup onion, finely diced 1/3 cup celery, finely diced 1 Tbspn olive oil, plus additional for oiling pan 1 Tbspn garlic, minced 1/2 cup almonds, finely chopped 1/2 cup Brazil nuts, finely chopped 1/2 cup cashews, finely chopped 1/4 cup freshly chopped parsley 1/2 tspn dried thyme 1/2 tspn rubbed sage 1 1/2 cup breadcrumbs 2 Tbspn yeast flakes 1/2 tspn salt 1/3 cup water 2 Tbspn Ener-G Egg Replacer In a non stick skillet, saute the onion and celery in the olive oild for 5 minutes or until almost tender. Add the garlic and saute an additional 1 minute. Add the almonds, brazil and cashew nuts, parsley, thyme and sage - stir well to combine, and saute the mixture an additional 2 - 3 minutes or until the nuts are fragrant. Remove the skillet from the heat. In a bowl, place the breadcrumbs, yeast flakes, salt and stir well to combine. In a small bowl place the water and egg replacer, and whisk vigorously for 1 minute or until very frothy. Add the nute mixture and egg replacer mixture to the breadcrumb mixture and stir well to combine. Lightly oil and 8 x 12 inch baking pan, transfer the mixture into the pan. Bake at 350 degrees for 24 - 30 minutes or until golden brown and firm to the touch. Remove the pan from the oven and allow the loaf to cool for a few minutes before cutting into pieces. Serve as a main dish, sandwich filling or add to soups, salads and side dishes. from the Vegan Chef Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 23, 2006 Report Share Posted March 23, 2006 Thank you for your reply, this looks nice. I'll try it. Have a good day! , " Julie " <gotrocks wrote: > > you could use the meal in this recipe: > > ABC Nut Loaf > > 3/4 cup onion, finely diced > 1/3 cup celery, finely diced > 1 Tbspn olive oil, plus additional for oiling pan > 1 Tbspn garlic, minced > 1/2 cup almonds, finely chopped > 1/2 cup Brazil nuts, finely chopped > 1/2 cup cashews, finely chopped > 1/4 cup freshly chopped parsley > 1/2 tspn dried thyme > 1/2 tspn rubbed sage > 1 1/2 cup breadcrumbs > 2 Tbspn yeast flakes > 1/2 tspn salt > 1/3 cup water > 2 Tbspn Ener-G Egg Replacer > > In a non stick skillet, saute the onion and celery in the olive oild for 5 minutes or until almost tender. Add the garlic and saute an additional 1 minute. Add the almonds, brazil and cashew nuts, parsley, thyme and sage - stir well to combine, and saute the mixture an additional 2 - 3 minutes or until the nuts are fragrant. Remove the skillet from the heat. > > In a bowl, place the breadcrumbs, yeast flakes, salt and stir well to combine. In a small bowl place the water and egg replacer, and whisk vigorously for 1 minute or until very frothy. Add the nute mixture and egg replacer mixture to the breadcrumb mixture and stir well to combine. > > Lightly oil and 8 x 12 inch baking pan, transfer the mixture into the pan. Bake at 350 degrees for 24 - 30 minutes or until golden brown and firm to the touch. Remove the pan from the oven and allow the loaf to cool for a few minutes before cutting into pieces. Serve as a main dish, sandwich filling or add to soups, salads and side dishes. > > > from the Vegan Chef > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 23, 2006 Report Share Posted March 23, 2006 LaDonna, I am going to try this one for the weekend so I'll let you know how it tastes. I suddenly thought last night that I had sent in a recipe to the gluten free group that had breadcrumbs in it, so I do apologise to you all that I didn't specify gluten free breadcrumbs! love Julie - LaDonna Friday, March 24, 2006 5:45 AM Re: Almond Flour Great recipe, Julie! Thank you! LaDonna you could use the meal in this recipe: ABC Nut Loaf 3/4 cup onion, finely diced 1/3 cup celery, finely diced 1 Tbspn olive oil, plus additional for oiling pan 1 Tbspn garlic, minced 1/2 cup almonds, finely chopped 1/2 cup Brazil nuts, finely chopped 1/2 cup cashews, finely chopped 1/4 cup freshly chopped parsley 1/2 tspn dried thyme 1/2 tspn rubbed sage 1 1/2 cup breadcrumbs 2 Tbspn yeast flakes 1/2 tspn salt 1/3 cup water 2 Tbspn Ener-G Egg Replacer In a non stick skillet, saute the onion and celery in the olive oild for 5 minutes or until almost tender. Add the garlic and saute an additional 1 minute. Add the almonds, brazil and cashew nuts, parsley, thyme and sage - stir well to combine, and saute the mixture an additional 2 - 3 minutes or until the nuts are fragrant. Remove the skillet from the heat. In a bowl, place the breadcrumbs, yeast flakes, salt and stir well to combine. In a small bowl place the water and egg replacer, and whisk vigorously for 1 minute or until very frothy. Add the nute mixture and egg replacer mixture to the breadcrumb mixture and stir well to combine. Lightly oil and 8 x 12 inch baking pan, transfer the mixture into the pan. Bake at 350 degrees for 24 - 30 minutes or until golden brown and firm to the touch. Remove the pan from the oven and allow the loaf to cool for a few minutes before cutting into pieces. Serve as a main dish, sandwich filling or add to soups, salads and side dishes. from the Vegan Chef Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 4, 2009 Report Share Posted September 4, 2009 has anyone made their own almond flour. It is so pricey and I would love to bake with it.Thanks Annette Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 4, 2009 Report Share Posted September 4, 2009 I haven't but i don't know that it would be a good flour to bake with. The oils in nuts turn into bad fat at high temperatures. Just my two cents.On Thu, Sep 3, 2009 at 11:04 PM, Annette Dondanville <amdgld wrote: has anyone made their own almond flour. It is so pricey and I would love to bake with it.Thanks Annette Quote Link to comment Share on other sites More sharing options...
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