The consistency of almond flour or meal is more like corn meal than wheat flour.
Almond flour is good in "quick-bread" type recipes, like muffins, nut breads, and pancakes . It's not good for foods such as bread that require a real dough (you can't knead it). Usually, more eggs are required when baking with almond meal to provide more structure.
These versatile low-carb muffins can be the basis for many variations, including low carb blueberry or apricot muffins.
Ingredients:
- 2 cups almond flour/almond meal
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) butter, melted
- 4 eggs
- 1/3 cup water
- Sweetener to taste -- about 1/3 cup usually works well -- liquid preferred (try our agave)
Preparation:
1) Preheat oven to 350 F.
2) Butter a 10-12 muffin tin.
3) Mix dry ingredients together well.
4) Add wet ingredients and mix thoroughly (You don't want strings of egg white in there and you don't have to worry about "tunnels" when you are using almond meal).
5) Put in muffin tins (about 1/2 to 2/3 full) and bake for about 15 minutes.
Cart is empty
