They are easier to
grind than almonds and an allergy to cashew nuts is very uncommon in Indian babies.
It seems to be an oilier nut and harder to get into a fine
grind than almonds - but maybe i just need to process them longer.
I use Honeyville almond flour which absorbs more liquid as it is finer
ground than some almond flours.
Not exact matches
I was wondering whether I could just use
ground almonds rather
than buy them whole and blend them.
They are
ground almonds rather
than whole
almonds — I buy them like that but you can also blend them in a food processor until they form a flour.
I know that 2 cups of ready
ground almonds would use more nuts
than 2 cups of whole
almonds....
The
ground almonds should be like flour rather
than nut butter.
I have a larger - capacity food processor
than I did when I made the sugar - sweetened version, and found that to get the right texture for the filling I had to use more
almonds than called for in the previous recipe — the smaller amount never got finally
ground in the larger capacity bowl.
I used whole raw
almonds and whole flax seed that I
ground up in the Vitamix in batches rather
than almond flour and flaxseed meal.
Lucy, I'm in the UK and I've just started buying Real Food Source brand of extra fine
almond flour which goes a lot further
than the usual
ground almond flour so I'm finding it cheaper to use.
-- soak them in warm water for about quarter of an hour or so and it'll soften them up a treat, and you can use the water for binding I'm about to make these with a slight twist of
ground almonds rather
than walnuts.
If it's easier for you buy whole blanched
almonds and
grind them yourself
than that's fine but I wouldn't sub
almond meal from raw
almonds.
Rather
than using blanched
almond flour, like I would use for baking something like cookies or a cake, I just
ground some whole raw
almonds in my food processor.
It sounded like it was closer to
ground almonds than the
almond flour.
I find the texture of Bob's Red Mill much different
than the fine
ground blanched
almond flours.
- Used
almond meal from Trader Joe's instead of blanched
almond flour (added some flour at the end when I was mixing it all together because it was a little wetter
than I thought it should be)- Used mostly agave with about 1/8 C of maple syrup instead of yacon - Used 1 tsp powdered
ground ginger / 1 tsp real grated ginger - Used a little less
than 1/2 C grapeseed oil (didn't measure — just read some of the above comments and didn't want to use too much oil
Almond flour is simply finely
ground almonds, so it's no better or worse for you
than almonds.
Almond flour is simply finely
ground almonds, so it's no better or worse
than whole
almonds from a calorie perspective.
Almond meal — Also called just «
ground almonds,» the meal
ground from whole
almonds is versatile and yields a great texture, though heavier
than wheat - based flour.
Almond flour is much finer (so is closer to regular wheat flour)
than ground almonds.
Ground pecans — A coarser flour than that from almonds, ground pecans can be used in place of almond meal or
Ground pecans — A coarser flour
than that from
almonds,
ground pecans can be used in place of almond meal or
ground pecans can be used in place of
almond meal or flour.
So just a tad less
than a cup and a half of your
ground almonds.
I recommend using a very finely
ground blanched
almond flour rather
than a coarse
grind or
almond meal which is made with skins - on
almonds.
it's weird that your dough came out like pancake batter... maybe the
almond flour you used is much finer
than the
almond meal I used (made by
grinding almonds in a food processor).
For children I would roll in a smoother coating such as
ground almonds or coconut rather
than chopped nuts.
Dad actually liked this lime and
ground almond version even better
than the straightforward clementine /
almond meal one you made.
I also plan on making my own
almond butter in my Cuisinart, per Gluten - Free Girl's instructions since I think it might be cheaper
than the freshly -
ground variety at Whole Foods.
Tonight, after I had used my Cuisinart to make homemade
almond butter (which is so much tastier
than the freshly
ground stuff at Whole Foods, which in turn is way tastier
than the jarred stuff), I made these bars according to the changes I mentioned above.
And frankly the
almond flour you use is cheaper
than Bob Red Mill or even buying non-organic
almonds for $ 7.00 / LB and
grinding yourself.
1 c all - purpose flour 1 c whole wheat flour 3/4 t baking powder 1 t baking soda 1 t kosher salt 1/2 t
ground cinnamon 3/4 c granulated sugar (I used 1/2 coconut sugar and a little less sugar
than the recipe calls for) 1/2 c yogurt 1/2 c milk 4 T vegetable oil 1 large egg 3/4 t vanilla extract 1/2 t
almond extract 1 1/2 c diced peaches (leave skin on)
For the
almond flour, I used blanched
almond flour which is finer
than ground almonds (or
almond meal), but if you can
grind it fine enough, that should work.
2 flax / chia eggs (2 tbl flax or flax / chia blend mixed with 5 tbl water — mixed and let sit for 5 minutes to thicken) 4 ripe bananas 2 teaspoons of baking soda Scant 1/4 cup of brown sugar 1/4 cup of maple syrup (I used a bit less
than a full 1/4 c) 1/2 teaspoon
ground cinnamon 1/2 teaspoon of salt 1 teaspoon of vanilla extract 1/4 cup of melted coconut oil (I used Nutiva) 1 cup of gluten free flour (I used Bob's Redmill 1 to 1) 1/2 cup of
almond meal (see notes) 1/2 cup of rolled oats Walnuts, chopped 1/4 cup of dark vegan chocolate chips
Luckily, they're a lot healthier
than your standard gingerbread cookie as they're made with a much lower amount of unrefined sugar and contain
ground almonds which add a protein element.
I also left my
almonds a little more coarse
than I normally would, but I recommend
grinding them into a fine meal if you want the truffles to be super smooth.
Polenta and
ground almonds make up the «flour» part of this cake and indeed make it very light and moist, not to mention that it takes less
than 10 minutes to throw together (before putting it in oven) and it is totally gluten - free and refined sugar - free (of course!).
I
grind my own
almond butter at local health store... it has more texture
than jarred
almond butter.
Lindsay: I haven't made these with anything other
than almond flour, but perhaps finely
ground pumpkin seeds would work (
grind them finely in a coffee / spice grinder).
Almond flour is
ground almonds so it acts super differently
than white flour in baking, especially because it has so much more fat.
But just
grinding almonds makes something more akin to
almond meal
than almond flour.
Have fun
than shaping them into balls and rolling in cacao, coconut or
ground almonds.
Ingredients 1.5 cups
almond flour 1/4 cup
ground flax (use coconut flour or buckwheat flour if you want them denser / harder, rather
than soft and chewy) 1/2 cup xylitol or monkfruit 1/4 teaspoon sea salt 1/2 teaspoon baking soda 1/2 cup coconut oil, warmed 2 eggs 1 Tablespoon vanilla 1/2 cup unsweetened coconut flakes 1/2 cup chocolate chips, 70 % cocoa or higher Combine dry ingredients in food processor.
Almond pulp will definitely be wetter
than ground almonds, so you may have to add a bit of moisture to the recipe.
This particular flour is just so much better for getting that delicious chewy texture due to its super fine
grind — so much better
than the grainy other
almond flours out there.
For those interested in trying out
almond flour recipes such as those from Elena Amsterdam, please note recipes would have to be adapted and you will need less of our fine flour
than the equivalent amount of normal
ground almonds.
Standard Gluten Free Recipes such a Those by Elena Amsterdam will Need to be Adapated, You will Need Less of our Fine Flour
than the Equivalent Amount of our standard Blanched
Ground Almond Flour
Almond flour is much finer and is easier to digest
than ground almonds.
* I always recommend using blanched
almond flour rather
than ground almonds in my baking recipes.
Then I dehydrate them in my dehydrator until they are very very very dry,
grind them into flour with my Vitamix dry blade and sift to create
almond four that is ultimately way more nutritious, cheaper, and finer in texture
than what I can buy in the store.