19.1.12

Opples and Banonos

Figured I'd experiment with almond flour some more. I've tried a couple recipes and every baked good made with this gluten-alternative ingredient just kinda melts in your mouth. A local gluten-free mom, Elana Amsterdam, here in Boulder has written a wonderful Almond Flour cookbook where I found these two recipes. I'd like to also state the nutritional differences between traditional wheat flour and almond flour. The taste of the nutty flour is sweet, buttery, and rich. Its easy to use and without a doubt a superfood; low in carbs and high in vitamins, minerals, "good" fats, and protein. So ditch the white stuff! Please.

Nutrition Info (100g)
   Protein
 Carbohydrates
Glycemic Index2
Fiber
Almond Flour
  21.94 g
      19.44 g
            <1
 10.4 g
White Wheat Flour
  9.71 g
      76.22 g
             71
 2.4 g
Rice Flour
  5.95 g
      80.13 g
             98
 2.4 g
 It's pretty incredible

Elana's Pantry
 
IMG_7462
                Steel cut oats rock too! Also known as Irish Oats. Unlike stoneground or quick oats, these babies are cut using a steel mill. Therefore, they are the least processed oats out there =D! I never get around to making them because I have to decide the night before that I want them for breakfast. Only because I'm stuck in my ways of preparation and I like to make mine overnight. If that doesn't tickle your fancy I would recommend and trust that Alton Brown is reliable on this matter.  The ratio for steel cut oats to water is 1:3. My method:

Overnight Steel Cut Oats
1/2 cup Oats
1/2 cups water
2 tsp cinnamon
1 tsp ginger
1/2 tsp allspice
2 tbsp agave
1/2 apple, chopped
pumpkin seeds, sunflower seeds, sesame seeds, almonds, 
cashews, whatever you want to toss in there
Before bed: Combine oats, water, and spices in a pot and bring to a boil, then cover and set aside. In the morning: Return to heat and add apples and agave, allow all water to be absorbed then add seeds and nuts and whatever additional spices it may need. This recipe is extremely rough and versatile so have fun.

IMG_7494
Banana blueberry almond flour muffins, no added sweetener and only 1 TBSP grapeseed oil. These fluffy breakfast bundles fell straight from heaven. Personally, I like that they are not sweet but I guess it wouldn't hurt to add a few tablespoons of agave or honey! I'll keep playing with this recipe, maybe adding some homemade applesauce next time.   IMG_7483 

These cookies are to die for. I read this recipe and fell in love. Double chocolate cherry cookies? Wow. The almond flour and agave allow them to literally disintegrate in your mouth, but not without leaving behind a lingering sweet, tart, nutty, cocoa whirlpool of flavors. Each taste has you wanting more, I can't get enough of them!  IMG_7512 IMG_7502 


Double Chocolate Cherry Cookies                                   Banana Blueberry Muffins
Alana Amsterdam                                                                Alana Amsterdam
2 1/4 cups blanched almond flour                                        3 cups blanched almond flour
1/2 teaspoon sea salt                                                            1/4 teaspoon sea salt
1/4 cup unsweetened cocoa powder                                    1 1/2 teaspoons baking soda
1/2 cup grapeseed oil                                                           2 tablespoons grapeseed oil
3/4 cup agave                                                                       3 large eggs
1 tablespoon pure vanilla extract                                         2 cups (4 to 5) mashed very ripe bananas
1 cup chopped dark chocolate                                             1 cup frozen blueberries
(73% cocoa or chips)
1 cup dried cherries

Oven: 350° F                                                                        Oven: 350° F
In a large bowl, combine almond flour, salt,                       In a large bowl combine almond flour, salt,
baking soda, and cocoa powder. In a medium                    and baking soda. In a medium bowl whisk
bowl whisk together grapeseed oil, agave nectar,              grapeseed oil and eggs (dash of vanilla). Stir
and vanilla. Fold wet into dry and then add in                   wet into dry until combined, add bananas,
chocolate and cherries. Spoon heaping tablespoons          stir, then blueberries. Spoon batter into 12
onto baking sheet leaving 2" in between.                          muffin tins and bake for 35 to 40 minutes.
(I flattened mine out a little because they didn't                Mine took a significantly shorter amount of
spread out on the sheet)                                                     time to bake. Keep an eye on them until they
Bake for 10 to 15 minutes, until the tops of the                are golden brown.
cookies look like they are starting to crack.


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