Guest guest Posted June 12, 2007 Report Share Posted June 12, 2007 I recently bought some Bob's brand of almond & coconut - small 1 pounders I think. There are recipes on the bags but I'm wondering what else I can do with them....can you sub these for any reg flour recipe? Any ideas & suggestions are appreciated!! Nicole Katy, Texas Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 12, 2007 Report Share Posted June 12, 2007 Here is a recipe for a pie crust I like: 1 1/2 cups pulverized blanched almonds (AKA your handy preground almond meal) 1 cup all purpose unbleached flour 3 tbsp honey 3 tbsp brandy 2 tbs lemon juice mix crust ingredients and press into pie crust (s). You should cook this of course. I like to pre-cook it (7 minutes 325F), add the filling, and cook 30-40 (rasie T to 350F), depending on filling. Also, you can adjust the honey depending on how sweet the filling is. The alcohol in the brandy will evaporate [too bad ;-) ]. There is an egg free - dairy free almond filling that goes in it but I have not perfected it yet. I tried kudzu actually, but did not get the consistency I wanted. I will experiment around holiday time and post if it turns out well. I have an indian sambar recipe (spicy lentil soup) that uses coconut flakes (flour?) if you'd be interested in such thing.... , " Nicole W. " <cdwdnw wrote: > > I recently bought some Bob's brand of almond & coconut - small 1 pounders I > think. There are recipes on the bags but I'm wondering what else I can do > with them....can you sub these for any reg flour recipe? Any ideas & > suggestions are appreciated!! > > Nicole > Katy, Texas > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 14, 2007 Report Share Posted June 14, 2007 This sounds really good. Does it make one pie crust or a two pie crust of what? thanks Bev , " cabrita_trl " <roseta_lleo wrote: > > Here is a recipe for a pie crust I like: > > 1 1/2 cups pulverized blanched almonds (AKA your handy preground almond meal) > 1 cup all purpose unbleached flour > 3 tbsp honey > 3 tbsp brandy > 2 tbs lemon juice > > mix crust ingredients and press into pie crust (s). You should cook this of course. I like to > pre-cook it (7 minutes 325F), add the filling, and cook 30-40 (rasie T to 350F), depending > on filling. Also, you can adjust the honey depending on how sweet the filling is. The > alcohol in the brandy will evaporate [too bad ;-) ]. > > There is an egg free - dairy free almond filling that goes in it but I have not perfected it > yet. I tried kudzu actually, but did not get the consistency I wanted. I will experiment > around holiday time and post if it turns out well. > > I have an indian sambar recipe (spicy lentil soup) that uses coconut flakes (flour?) if you'd > be interested in such thing.... > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 15, 2007 Report Share Posted June 15, 2007 It makes one of the larger type pie crusts (or tart). I have not tried to make 2 small ones, you might have to experiment a bit there... , " Bev " <bdowns45681 wrote: > > This sounds really good. Does it make one pie crust or a two pie > crust of what? > thanks > Bev > > > , " cabrita_trl " > <roseta_lleo@> wrote: > > > > Here is a recipe for a pie crust I like: > > > > 1 1/2 cups pulverized blanched almonds (AKA your handy preground > almond meal) > > 1 cup all purpose unbleached flour > > 3 tbsp honey > > 3 tbsp brandy > > 2 tbs lemon juice > > > > mix crust ingredients and press into pie crust (s). You should > cook this of course. I like to > > pre-cook it (7 minutes 325F), add the filling, and cook 30-40 > (rasie T to 350F), depending > > on filling. Also, you can adjust the honey depending on how > sweet the filling is. The > > alcohol in the brandy will evaporate [too bad ;-) ]. > > > > There is an egg free - dairy free almond filling that goes in it > but I have not perfected it > > yet. I tried kudzu actually, but did not get the consistency I > wanted. I will experiment > > around holiday time and post if it turns out well. > > > > I have an indian sambar recipe (spicy lentil soup) that uses > coconut flakes (flour?) if you'd > > be interested in such thing.... > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 15, 2007 Report Share Posted June 15, 2007 here is an indian Sambar Sambar 2 cups split, unhulled mung bean dal 1 tbp turmeric 1 tbs salt boil dal after washing in cold water. Spice mix: 1 tbs cumin seeds, 1 tsp fenugreek seeds, a pinch of asafetida, 1 tbsp coriander seeds, 1 cinnamon stalk, black pepper, whole cloves Olive oil for sautéing spices Fry spices in hot olive oil. Grind to a paste in spice grinder. 2 onions, chopped 1 tbsp dark and light mustard seeds 4 tomatoes, chopped celery, chopped (2 stalks) summer squash, diced (3-4) Olive oil for sautéing Sauté above ingredients in olive oil in the order tamarind paste – ½ cup toasted coconut flour – ½ cup Add at the end of cooking. Quote Link to comment Share on other sites More sharing options...
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