[center]The Almond Flour Cure [/center]
I knew it was true long before I wanted to admit it.
It wasn’t that it was hard to believe – it made absolute sense in fact – I just didn’t want to believe it because I wasn’t ready to change.
The truth that’s so hard to swallow? Most grains suck. And humans just weren’t meant to eat them.
I first read this in the 90’s in the book Protein Power. It was just a casual mention, a little chapter at the end of the book that basically explained how we’re not evolved to eat grains and grain products.
Now, like you, I’ve known for a while that white flour is bad news. So breads were first limited then avoided entirely. But I tried desperately to believe that whole-grain products were okay (long story short: they aren’t). Finally, I accepted the truth and tucked away all my now-worthless recipes that use whole-grain flours and bread-y ingredients.
Bye-bye panko. See ya later, whole-wheat tortillas.
Then I discovered a little miracle known as almond flour. Also called almond meal, this is simply finely ground almonds, either blanched (skins removed, white) or unblanched (skins on, dark).
Guess what I can eat now and still stay lean?
How about cookies?
Toss in pancakes, breads and muffins.
While there are some other good non-grain flours on the market (coconut and chia seed, for example) almond flour seems to be the most versatile and best tasting. And this stuff is great for post-<a href="http://velocity.tmuscle.com/free_online_program/sports_body_training_diet_velocity/velocity_diet_30#velocity-diet-3-0"target=“new”>V-Diet recipes. Let me give you an example.
Here’s my latest recipe utilizing almond flour: Macadamia Nut Biscotti.
[center]Macadamia Nut Biscotti[/center]
Biscotti are those crunchy, breadstick-looking cookies you see in Starbucks and fancy coffee houses. They’re twice-baked, meaning that they’re on the hard side and meant to be dipped in coffee or milky drinks.
For my version, I ditch the real flour, use omega-3 eggs, remove the sugar, and add even more crunch with healthy, almost-no-omega-6 macadamia nuts. Here’s what you’ll need:
3 cups almond meal (blanched is best here)
1 cup macadamia nuts
1 cup Splenda
1/2 teaspoon sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup water plus 2 tablespoons
1 teaspoon lemon zest or dried lemon peel (optional)
1 teaspoon vanilla extract
3 eggs, omega-3 enriched
Putting It All Together
Preheat oven to 325 degrees.
Whisk together all the dry ingredients, including the nuts.
In another bowl, whisk together all the wet ingredients.
Combine wet and dry ingredients and stir until a dough forms.
Make a giant dough ball, then break it into two halves. Form each half into an 8 inch roll and flatten them until each is about an inch thick.
Place on baking/cookie pan lined with parchment paper. Bake for 30 minutes. Remove and let them cool for 10 minutes (a wire cooling rack helps here.) Now slice each loaf diagonally and place slices cut-side down on cookie sheet.
- Bake again for 12 to 15 minutes, then flip them over on the other side and bake a final 8 to 10 minutes. They’ll harden a bit more as they cool.
Enjoy with coffee, hot tea, or my favorite, a big glass of unsweetened vanilla almond milk.
Never thought I’d be able to enjoy foods like this again. Thanks, almond flour!
Give this a shot and post your variation ideas & pics below!