We moderns are not very accustomed to the sweet - and - sour - and spicy flavor profile, which is rarely found in Italian cookery today but was very typical of its time, as was the use of ground
almonds as a thickener.
Not exact matches
I have used ground flaxseed for years in protein shakes,
as a stand alone cereal with
almond milk, and
as a
thickener.
You already know how much we love
almond meal around here, and the other nut meals / flours can work
as sauce
thickeners.
The pureed butternut squash and vanilla
almond milk act
as a
thickener in place of the corn syrup.
I was thinking of trying
almond flour and it addition to all the other ingredients using chia seeds
as a
thickener.