I bet.. that you literally have no idea just how many baked goods can be made with almond flour. I didn’t. I got a glimpse of its capabilities 2 1/2 weeks ago. When we arrived home from the 1 in 133 Summit in DC.. I was greeted by a BIG 5lb bag of Honeyville Blanched Almond Flour. The excitement abounded- I exclaimed to my husband ” Do you know how much this GIANT bag of flour would cost at ??”. And its true.. For $29.99 this much flour is a heck of a deal. One 5lb bag equates to roughly 23 cups of flour.. That’s in turn translates into a good number of recipes. (and I know this for fact- I tested around 20 recipes with this 1 bag)
The excitement only grew when I opened up the bag to see a beautiful silky soft flour. And THEN I started baking with it.. and baking with it.. and I couldn’t stop. Everything turned out incredible. Scones, Pound Cake, Quick Bread, Graham Crackers, Brownies, Biscotti and so much more. Speaking of these recipes. I have not made an official announcement but I guess I’ll let the news slip through the cracks here and now. Iris Higgins (The Daily Dietribe) and I are working on a cookbook. A cookbook that will go into great detail on each and every gluten free flour in existence and how each works. AND of course- this information will be accompanied by many recipes : ) We are excited and are having a blast with this project. SO.. all the recipes I just created- they are on a one way trip into the pages of the book. Unless of course you are one of our recipe testers. If you are not- and want to be send me a message saying so (RealSustenance@gmail.com)
The Good News.. (as the title of this post promises) I saved one of the Almond Flour recipes to share today!
And believe it or not. I have even more good news. For years (like many of you) I have struggled with tummy problems. Issue’s that have slowly improved but still exist to some degree. When taste testing these Almond Flour Recipes the past few weeks I quickly noticed that my stomach was happy. Really Happy. Rather than feeling weighed down and heavy after eating- I felt light and energized.
So what does all this banter mean? It means that Almond Flour has become my go to flour. Am I giving up on grains? No.. I’ll still write recipes using them. BUT.. You will see a much increased number of recipes highlighting Almond Flour in the months to come. And not just any Almond Flour- Honeyville has a lifelong fan and friend here.
So about the Biscotti.. Its really good. Really easy to make.. and what more- Healthy!
Coconut- Lime Biscotti with Macadamia Nuts.
( Gluten/Dairy/Soy/Corn/Grain/Refined Sugar Free)
1 1/4 Cup Blanched Almond Flour
3/4 Cup Potato Starch Flour
1 Cup Unsweetened Coconut Flakes (Coconut Powder)
2/3 Cup Sugar
(I used Xylitol- Any type of granulated sugar will work here -such a Coconut, Sucanat etc)
1/2 Cup Chopped Macadamia Nuts (optional)
1/4 Tsp. Salt
1 Tsp. Baking Powder
zest of 2 Limes.
1 Egg + 1 Egg White
1 1/2 Tsp. Lemon or Lime Extract.
- Preheat Oven to 350.
- In a Bowl Combine all Dry Ingredients. Wisk together Egg’s and Extract. Add to dry mixture.
- Mix it well. (will resemble a very thick cookie dough)
- Place a piece of parchment Paper on a cookie sheet.
- Lightly Oil Hands and place the Biscotti dough on the parchment paper- press it down into oval shape. It should be about 3/4 inch tall. (The dough will rise just slightly in the oven)
- Place the tray into preheated oven and bake for 25 minutes. After 25 minutes remove- using a sharp knife cut into the traditional Biscotti shaped parallel strips. (about 1 inch wide each) Lower Oven temp to 325. Bake the Biscotti an additional 25 minutes.
- Remove from oven- and allow it to cool. It will become crispy as it cools.
This recipe makes 12 Biscotti Cookies. Store at room temp.
Please note- that using unrefined sugars such as Coconut/Palm Sugar/ Sucanat will darken the end result of the Cookies. This will not affect the wonderful flavor. Liquid Sugars can not be used in this recipe – the biscotti will lose its crisp texture. You may experiment with smaller portions of stevia in place of the sugar.
Hope you enjoy this recipe as much as we have!