Showing posts with label almond flour. Show all posts
Showing posts with label almond flour. Show all posts

Sunday, May 12, 2019

Mother's Day Almond Waffles, Gluten Free


Happy Mother's Day! We are playing hookie from church this morning to have a family day. My husband has been requesting waffles or pancakes, so I thought I'd make Almond Waffles, one of his favorites.

I have a Cuisinart waffle maker. The waffles are approximately 4.5" and this recipe makes 14 waffles. I make extras so I can freeze the remaining and pop them in the toaster on a busy morning. My husband likes traditional maple syrup, but today I had berry syrup made by Kodiak Cakes and it pairs so nicely with the almond flavor, pictured above.


Plug your waffle iron in and set to desired shade. I like a little bit more golden waffles.

Wet Ingredients
3 3/4 cups whole milk
1 tsp vanilla extract
1 cup avocado oil
1 table spoon almond extract
1/4 cup sugar
4 eggs

Dry Ingredients
1 cup blanched almond flour, I use Costco's brand. Great price for the amount of flour.
1 cup PG whole grain gluten free flour
2 cups Bob's Red mill 1 to 1 gluten free flour
1/2 tsp salt
2 tablespoons plus 2 tsp of baking powder

1 rounded cup of sliced almonds, add later.

Mix wet ingredients in a large bowl. Mix Dry ingredients in a bowl. Slowly add Dry ingredients to Wet ingredients. Mix well. Add sliced almonds.

Cook as prescribed by your particular iron.




Friday, May 3, 2019

Blueberry Bundt & Blueberry loaf



Preheat oven 425, you will need to reduce to 375 once you put them in.

Dry Ingredients
4 Cups Flour
(This is what I do to make it healthier -3/4 cup blanched almond meal, 3/4 cup Gluten free PG wholegrain flour, 2.5 cups Bobs Redmill Gluten free 1 to 1)
1 tsp pink salt
4 tsp baking powder

Wet Ingredients
1 cup avocado oil
4 eggs
1.5 cups sugar
1 cup plain yogurt (Reg or Greek ok, I prefer some fat 2% or whole)
1.5 cups sugar

3 cups blueberries, or berries of choice

Mix Dry ingredients in a bowl. Mix wet ingredients in another. Combine dry to wet. Add blueberries

Prepare pans by greasing each cups with butter and sprinkle lightly with sugar. 
Fill each pan about 1/2 to 3/4

Once pans are filled, sprinkle with sugar on top, very important! :) put in oven. If your oven is big enough bake both. If not, I bake my Bundt in the oven and my loaf in the toaster oven.

REDUCE TEMP TO 375

Bake for 35 to 45 min, golden brown. Remove from oven, let cool, dust with powdered sugar

Same recipe can be used for blueberry muffins, make about 22 using a #12 scoop







Wednesday, April 11, 2018

Carrot Raisin Ginger Muffins - Gluten Free

1 Lb Carrots, shredded. About 33/4 cups of baby carrots, I shredded them in food processor
8oz of Thompson raisins, mine were kinda dry so I soaked them in hot water while preparing
4oz crystallized candied ginger - chopped up
1 cup super fine almond flour
3 cups Bob's Red Mill Gluten Free 1 to 1 Baking flour
1 cup gluten free Oats plus 3 table spoons
4 eggs
1 cup whole milk Greek yogurt
2 sticks butter
4 tsp baking powder
1 tsp pink salt
2  cups brown sugar, plus sugar to sprinkle with oats on top
2 tsp vanilla
1 cup walnuts chopped (optional)
2 teaspoons cinnamon
1 teaspoon ginger powder
Topping optional - 3 tablespoons GF Oats, 3 tablespoons brown sugar, 1 teaspoon cinnamon, sprinkle on top of muffins before baking

Preheat oven 425 while preparing, turn down to 375 right after putting muffins in oven
Mix flours, salt, baking powder together in a bowl. In another large bowl melt butter then add sugar, vanilla, eggs, and yoghurt. Mix dry ingredients into wet. Mix well. Add shredded carrots, crystallized chopped ginger, raisins, and walnuts, and oats.
grease muffin tins and sprinkle with sugar. It a #12 (2 3\4oz) ice cream scoop till muffin tins.
Place in Oven For 30 min Until Golden Brown



Saturday, June 3, 2017

Saturday Morning Baking Adventure

Gluten Free Cranberry Orange Breakfast cake with Almond


 This recipe makes 1 Loaf and 1 Bunt Cake,
(all ingredients assume to be gluten free)

Preheat oven to 350 Degrees

3 cups GF Baking Flour (I use Bob's Redmill 1 to 1 Baking Flour, you can buy it on Amazon)
1 Cup Almond flour (blanched, I buy this at Costco)
4 tsp baking powder
1 tsp salt
1/2 cup GF Oats ( Trader Joes)
4 tsp orange zest (I use Penzeys)
1/2 cup hot water
2 sticks melted salted butter
1 cup plain yogurt (I use whole milk, Mountain High)
4 eggs
2 cups white sugar plus enough to sprinkle bottoms of pans ( I use evaporated Cane Sugar)
4 tsp Almond extract
1 cup dried cranberries
1/2 cup raw sliced almonds
1/4 tsp cinnamon
1/4 tsp nutmeg
powdered sugar for dusting after baked and cooled

Soak orange peel in 1/2 cup hot water

Mix
Flours, oats, salt, baking powder, and spices all together in bowl

Mix
Melted Butter, Yogurt, eggs, sugar, almond extract, and orange peel w/water mixture

Combine wet and dry ingredients do not over mix.
Add cranberries and sliced almonds.

Grease the bottoms of your pans with butter or oil, sprinkle with sugar. Fills pans about 1/2 way

Bake at 350 until golden brown, top should be 1/2 way to 3/4 golden brown. Approximately 45 min

Let cool 10-15 min, then remove from pans and continue to cool on cooling rack

Dust with powdered sugar

GF = Gluten Free





Gluten free banana bread w/ walnuts, makes 2 loaves

mash 5 medium Naners set aside Wet Ingredients: 4 eggs 1 cup avocado oil ( or neutral tasting oil) 1 cup whole milk plain yogurt 1 ...