I have been toying with the idea of trying to make
a sprouted almond flour sourdough but I don't know if it would behave the same way grain would because almonds have a much higher fat content than most grains, along with other big differences.
For example, one of my children won't eat almonds but will happily eat the ginger snaps I make with
sprouted almond flour.
Not exact matches
Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3 cups nut or coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons coconut flakes 1/2 cup coconut oil 1 cup
sprouted pecan butter or
almond butter 3/4 cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2 cup
almond flour 1 1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)
for the crust (gluten free and vegan)(makes one large pizza crust) 1/3 cup plus 4 tablespoon
almond milk — divided 1/2 teaspoon coconut sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4 cup (105 g) buckwheat
flour (I used
sprouted homemade
flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional)
The crust is made with
sprouted buckwheat,
almond flour, flax seed and zucchini.
Add sliced fries into a large bowl and use your hands to toss with arrowroot
flour and
sprouted cornmeal (or
almond flour if using instead).
2 1/2 cups One Degree Organics
Sprouted Spelt
flour 3/4 cup sugar 2 1/2 tsp double - acting baking powder 1/2 tsp salt 1 cup
almond milk 1 tsp pure vanilla extract 1/2 cup oil 2 Tbsp orange zest 1/4 cup fresh orange juice 1 1/2 cups fresh cranberries
If you would like to make them in a regular size madeleine pan, replace 6 tablespoons of the
almond flour with all purpose, wheat,
sprouted wheat / spelt, or rice
flour.
Almond flour, coconut
flour,
sprouted or sourdough whole grain — take your pick.
2 cups One Degree Organics
Sprouted Spelt
Flour 1/3 cup One Degree Organics Quick Oats 1 1/2 tsp double acting baking powder 1/2 tsp salt 1/4 cup + 2 Tbsp raw cane sugar 1/2 cup cold coconut butter or coconut oil 3/4 to 1 cup
almond or soy milk 1/2 cup raspberries Coarse sugar for sprinkling
The Simple Mills portfolio also includes crunchy cookies, baking mixes, frostings,
sprouted seed crackers and three other varieties of
almond flour crackers, includingthe market's # 1 bestselling natural baking mix, # 2 bestselling natural cracker, and # 2 bestselling natural cookie *.
I like to use a spelt or
sprouted whole wheat, but I think even coconut
flour or
almond meal, flax meal or oats would do the trick.
Basic Mix 2 cups
almond flour 2 cups
sprouted oat
flour 1/2 cup ground rolled oats 1 cup maple syrup powder pinch of salt
Crisp 1 cup pecans or walnuts — it's always better to soak and dehydrate nuts, as it makes them easier to digest 1/2 cup
sprouted oat
flour (see recipe below) 1/2 cup rolled oats 1 cup
almond flour 1/2 cup vanilla date paste (see recipe below) zest of 1 lemon 2 or more tablespoons fresh rosemary — chopped 1/2 teaspoon salt
Black Sesame Cookies 1 cup
sprouted oat
flour 1/4 cup maple syrup powder 1/4 cup raw
almond butter 1/4 cup date paste 4 tablespoons coarsely ground black sesame seeds
Sprouted Organic Buckwheat
Flour,
Sprouted Almond Meal (pesticide free), Organic Mesquite Pod Powder, Micro-Fine White Chia Seed Powder, and Organic Agave Inulin.
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1 cup low - sodium black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup
almonds, toasted and chopped 1/3 cup sunflower seed, toasted 1 1/2 cups soft bread crumbs (we used 3 slices
sprouted wheat bread) 1 cup oat
flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated carrot if frying:
flour for dredging olive oil or canola oil for frying
I made with
sprouted wheat
flour and then added in a little more
almond milk as you usually add a little more liquid when baking with
sprouted wheat.
Would it be a problem to use
sprouted spelt
flour instead of
almond flour for the cake?
Now there are plenty of alternatives to all purpose
flour — whole wheat
flour,
almond flour,
sprouted flour, coconut
flour, rice,
flour, chickpea
flour — the list goes on!
Hello Elana, I just purchased raw organic
almonds so that I can make my own
flour and I needed some advice on whether I am supposed to
sprout first and then blanche or visa versa.
Crumb Topping: 1/2 cup One Degree Organics
Sprouted Spelt
Flour 1/2 cup walnuts, coarsely chopped 1/3 cup raw cane sugar 1 Tbsp grated orange zest 1/2 tsp cardamom 4 Tbsp margarine Cake: 2 cups One Degree Organics
Sprouted Spelt
Flour 2 tsp baking powder 1/4 tsp salt 1 1/4 tsp cardamom 2/3 cup raw cane sugar 2 Tbsp grated orange zest 8 Tbsp margarine, melted 1 cup vegan milk (
almond, coconut, soy) 1 1/2 tsp vanilla extract
I couldn't find multi grain
flour in bulk so I used
sprouted wheat
flour and used 1 1/2 cups and used 1/4 cup
almond meal and 1/4 cup vanilla protein power.
A simple raw vegan pastry dough made from
sprouted soft white wheat berries, flax seed, and
almond flour.
Made a quarter - recipe of this today, leaving out the
sprouted flour, since i didn't have any, and using chopped dried apricots and sliced
almonds — delicious!
Blanched
Almond Flour Organic
Sprouted Whole Grain Brown Rice
Flour Coconut
Flour Tapioca
Flour Arrowroot Aluminum free baking soda Aluminum free baking powder Pure vanilla extract, or make your own Pure vanilla powder Organic, 70 % dark chocolate and chocolate chips Organic cocoa powder Unsweetened shredded coconut
for the pancakes 1 cup sourdough starter 1 1/2 cup warm purified water 2 1/2 cups spelt
flour (I used
sprouted spelt, this brand is amazing) 2/3 cup
almond milk 2 tablespoons coconut sugar 1 teaspoon sea salt 1 teaspoon baking soda 2 tablespoons grape seed oil (or other vegetable oil), plus more for frying the pancakes
Dry: 2 cups One Degree Organics
Sprouted Spelt
Flour 2 tsp cinnamon 1/2 tsp ginger 1/4 tsp nutmeg 1/8 tsp cloves 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt Wet: 1 can (15 oz) organic pumpkin puree 1/3 cup coconut oil, melted 3/4 cup maple syrup 1/2 cup vegan milk (coconut,
almond, soy) 2 tsp lemon or lime juice 1 tsp vanilla Frosting: 1 cup full - fat coconut cream, chilled 3 Tbsp maple syrup 1 tsp vanilla bean paste
Pie Crust: 2 cups One Degree Organics
Sprouted Whole Wheat or
Sprouted Spelt
Flour 1 tsp salt 1/2 cup oil 1/2 cup cold water Filling: 2 cans (15 oz each) organic pumpkin puree 3/4 cup maple syrup 1/3 cup vegan milk (coconut or
almond) 1 Tbsp coconut oil 2 1/2 Tbsp cornstarch 1/2 tsp salt 1 1/4 tsp cinnamon 1/4 tsp ginger 1/8 tsp nutmeg 1/8 tsp cloves
for the crust 1 1/2 cups purified water 3/4 tablespoon sea salt 2 1/2 tablespoons coconut sugar — divided 1 tablespoon apple cider vinegar 2 1/4 cups buckwheat
flour — preferably
sprouted, plus more if needed and for dusting 1/4 cup quinoa
flour — preferably
sprouted 1/4 cup brown rice
flour 1/4 cup
almond flour 1/2 teaspoon baking soda 5 tablespoons olive oil - divided
I used 1 3/4 C
Sprouted Spelt
Flour, 1/2 C honey to replace all sugar, browned butter, 1/2 C raw cocoa powder, 1/2 tsp vanilla, 1/2 tsp
almond extract and replaced buttermilk with raw soured milk... pre-bake, topped with coarse Celtic Sea Salt and handful of uber dark chocolate chips ~ cus that is just how I do things... EXCELLENT!
Dough 8 cups
sprouted oat
flour 2 cups maple syrup powder 1 cup raw
almond butter OR raw cacao butter 1 cup date paste 1/4 cup vanilla extract 1/4 cup plus 2 tablespoon purified water
for the crust 8 tablespoons coconut oil — melted, plus more for greasing the tart pan 1/2 cup (90 g) brown rice
flour 1/2 cup (65 g) garbanzo
flour --(I make my own by grinding
sprouted and dried garbanzo beans) 1/4 cup (30 g) tapioca
flour 1 tablespoon
almond flour 1 tablespoon coconut sugar 1/4 teaspoon sea salt 1 teaspoon vanilla extract 4 - 5 tablespoons ice water
I've been baking with blanched
almond flour for some time but have started experimenting with adding
sprouted brown rice
flour ever since I found it late last year.
I'm really liking the combination of the
almond flour with the
sprouted rice
flour, it gives the dough a flakiness that you can't get with
almond flour alone.
Gluten - free Hamentaschen You can use all
almond flour if you like, though the
sprouted brown rice
flour adds a flakiness you can not get with
almond flour alone.
1/2 cup
almond meal
flour 3 T protein powder (I used this grain - free vanilla protein — in general I recommend a
sprouted grain protein powder.)
1 egg + 1 egg white 1/2 cup oat bran + 2 T
sprouted spelt
flour (or substitute
almond meal to keep this recipe gluten - free) 1/2 -3 / 4 cup
almond milk 1 1/2 tsp cinnamon Coconut oil cooking spray
1 packet (or about 1/2 cup) vanilla whey protein powder, included and measured in with 1 1/2 cups of spelt
flour (* 8/21/14 update, I'd suggest using
sprouted spelt
flour, or a gluten free
flour blend) 2 tsp baking powder 1 tsp salt 1/2 tsp cinnamon 1/4 cup or half a stick of Earth Balance buttery sticks, melted (* 8/21/14 I'd suggest using real, grass - fed butter or coconut oil) 1/2 cup vanilla
almond milk 1 egg 3/4 one large apple, grated — skin on 1 cup fresh blueberries
I like to use a spelt or
sprouted whole wheat, but I think even coconut
flour or
almond meal, flax meal or oats would do the trick.
A good trade off could be
sprouted whole
almond flour but then it would likely affect the final texture and rising process.
1 c
almond flour 1/2 c ground flax seeds (preferably soaked and
sprouted) 2 egg whites 1/2 tsp salt butter or coconut oil for greasing
I used
Sprouted Flour GF Rolled oats in this recipe, and Dastony
Sprouted Organic
Almond Butter.
Summer black radish Soy lecithin Wheat grass Cucumber, fresh
Sprouts Barley grass Soy nuts, soaked / dried Dandelion Red radish Avocado Endive, fresh Tomato Cabbage lettuce, fresh Celery Garlic Lima beans Soybeans, fresh Navy beans Beet Green beans Lemon Carrot Wheat kernel Spinach Turnip Limes Chives Watercress Horseradish Leeks, bulb Red cabbage Pumpkin seed Zucchini Sunflower seed Peas, fresh Kohlrabi Banana, unripe Lamb's lettuce Savoy cabbage Evening primrose oil Almonds Flax seed oil Borage oil Cherry, sour White cabbage Cauliflower White radish Tofu Onion Soy flour Lettuce Green cabbage Potato Asparagus Buttermilk Olive oil Flax seed Peas, ripe Brazil nuts Sesame seed Coconut, fresh Brussels sprouts Buckwheat grouts Spelt Lentils Watermelon Hazelnut Grapefruit Rye bread Red currant Cantaloupe Macadamia nut Liver Organs Butter Cherry, sweet Dairy cream Bread, whole grain Date Plum Oysters Raspberry Blueberry Strawberry Black currant White biscuit Corn oil Margarine Sunflower oil Cranberry Honey Grape, ripe Gooseberry, ripe Walnut Currant Tangerine Mango Brown rice syrup Barley malt syrup Cashew Milk sugar Turbinado sugar Sucanat Wheat, non-stored Fruit juice, natural Orange Papaya Apricot Fructose Peach Pear Banana, ripe Bread, white Mandarin Fresh water fish Brown rice, non-stored Pineapple Ketchup Mayonnaise Peanut Beet sugar Molasses Wine Pistachio Sugar, white Hard cheese Chicken Eggs Ocean fish Chocolate Coffee Beer Artificial sweeteners Antibiotics Tea, black Fruit juice, sugar sweetened Beef Veal Soy sauce Pork Liquor
Sprouts Barley grass Soy nuts, soaked / dried Dandelion Red radish Avocado Endive, fresh Tomato Cabbage lettuce, fresh Celery Garlic Lima beans Soybeans, fresh Navy beans Beet Green beans Lemon Carrot Wheat kernel Spinach Turnip Limes Chives Watercress Horseradish Leeks, bulb Red cabbage Pumpkin seed Zucchini Sunflower seed Peas, fresh Kohlrabi Banana, unripe Lamb's lettuce Savoy cabbage Evening primrose oil
Almonds Flax seed oil Borage oil Cherry, sour White cabbage Cauliflower White radish Tofu Onion Soy
flour Lettuce Green cabbage Potato Asparagus Buttermilk Olive oil Flax seed Peas, ripe Brazil nuts Sesame seed Coconut, fresh Brussels
sprouts Buckwheat grouts Spelt Lentils Watermelon Hazelnut Grapefruit Rye bread Red currant Cantaloupe Macadamia nut Liver Organs Butter Cherry, sweet Dairy cream Bread, whole grain Date Plum Oysters Raspberry Blueberry Strawberry Black currant White biscuit Corn oil Margarine Sunflower oil Cranberry Honey Grape, ripe Gooseberry, ripe Walnut Currant Tangerine Mango Brown rice syrup Barley malt syrup Cashew Milk sugar Turbinado sugar Sucanat Wheat, non-stored Fruit juice, natural Orange Papaya Apricot Fructose Peach Pear Banana, ripe Bread, white Mandarin Fresh water fish Brown rice, non-stored Pineapple Ketchup Mayonnaise Peanut Beet sugar Molasses Wine Pistachio Sugar, white Hard cheese Chicken Eggs Ocean fish Chocolate Coffee Beer Artificial sweeteners Antibiotics Tea, black Fruit juice, sugar sweetened Beef Veal Soy sauce Pork Liquor
sprouts Buckwheat grouts Spelt Lentils Watermelon Hazelnut Grapefruit Rye bread Red currant Cantaloupe Macadamia nut Liver Organs Butter Cherry, sweet Dairy cream Bread, whole grain Date Plum Oysters Raspberry Blueberry Strawberry Black currant White biscuit Corn oil Margarine Sunflower oil Cranberry Honey Grape, ripe Gooseberry, ripe Walnut Currant Tangerine Mango Brown rice syrup Barley malt syrup Cashew Milk sugar Turbinado sugar Sucanat Wheat, non-stored Fruit juice, natural Orange Papaya Apricot Fructose Peach Pear Banana, ripe Bread, white Mandarin Fresh water fish Brown rice, non-stored Pineapple Ketchup Mayonnaise Peanut Beet sugar Molasses Wine Pistachio Sugar, white Hard cheese Chicken Eggs Ocean fish Chocolate Coffee Beer Artificial sweeteners Antibiotics Tea, black Fruit juice, sugar sweetened Beef Veal Soy sauce Pork Liquor Vinegar
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sprouted almonds
This
flour blend is created out of
sprouted almonds,
sprouted buckwheat and superfoods leaving it full of minerals, digestible proteins, and pre-biotic soluble fiber.
Sprouted almonds and other nuts also make great
flour for baking when finely ground.
Alternatively, you can buy
sprouted almonds and grind them into
flour without taking the time to soak and dehydrate them yourself.
I like to use a spelt or
sprouted whole wheat, but I think even coconut
flour or
almond meal, flax meal or oats would do the trick.
Almond flour, coconut
flour,
sprouted or sourdough whole grain — take your pick.