Tag Archives: almond flour

Grain-free Biscuits

28 Dec

Grain-free Biscuits (adapted from recipe Paleo Biscuits at mynaturalfamily.com)

  • 1 c. almond flour
  • 1/3 c. coconut flour
  • 2/3 c. tapioca flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 5 Tbs. butter, cold and cut into chunks
  • 1/2 c. buttermilk (or 1/2 c. coconut milk + 1 tsp. lemon juice)
  • 2 eggs
  • 1/2 c. cheese, shredded or cut into chunks.

Whisk together the first six ingredients. Cut the butter into the flour. Whisk together the eggs and buttermilk in a separate bowl. Add the wet ingredients to the dry ingredients and stir until combined (do not overmix). Can mix in 1/2 c. shredded cheese.

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Gingersnap cookies

13 Dec

Gingersnap cookies (adapted from Gingersnap Cookies at http://www.primalpalate.com)

  • 1 c. almond flour
  • 1 c. tapioca starch
  • 2 tsp. Baking soda
  • ½ tsp. Sea salt
  • 2 tsp. Ginger powder
  • 1 tsp. Cinnamon
  • ¼ tsp. Ground allspice
  • ¼ tsp. Ground cardamom
  • ½ c. butter, softened
  • ½ c. coconut sugar
  • ¼ c. maple syrup
  • 1 Tbs. molasses
  • 1 tsp. vanilla extract
  • 1 egg 

    Blend the dry ingredients (first eight ingredients). Beat the butter, coconut sugar, maple syrup, and molasses together. Add vanilla and an egg. Gradually beat in the dry ingredients. Refrigerate for at least 30 min. Preheat the oven to 350 degrees Fahrenheit. Roll into little balls and bake for about 15 minutes on parchment paper (can roll in cane sugar beforehand).

Almond flour pie crust

24 Feb

Almond Flour Pie Crust (from Lea Valle. Holy Grail Status: The Perfect Paleo Pie Crust. http://www.foodrepublic.com/recipes/holy-grail-status-perfect-paleo-pie-crust-recipe/)

  • 1 c. almond flour
  • 1/2 c. arrowroot starch flour
  • 1/2 c. coconut flour
  • 1/2 tsp. sea salt
  • 1/2 c. (1 stick) butter, cold and cut into chunks
  • 1 egg
  • 1 egg white plus 1 tsp. water (optional)

Combine and stir the flours and sea salt in a large bowl. Dump into a food processor (or use a dough blender) and process with the butter until uniform crumbs form. Add the egg and process again until a dough sticks together. Take out of processor, make a dough ball, wrap it in plastic and put in the fridge for 20 min. Roll out the dough between two pieces of wax or parchment paper until ~1/4 inch thin. Bake at 400 degrees Fahrenheit 15-20 min. (fully baked) or 10-12 min. (partially baked).