If you are interested in grain-free baking, you will love Nourished Kitchen’s recent eBook The Nourished Kitchen’s Guide to Grain-Free & Dairy-Free Baking, Sweets and Treats. I’ve only recently begun to do some grain-free baking, so I really appreciated the extra information on ingredients like coconut flour and blanched almond flour. I thought that almond flour was just ground almonds, but I learned that there is a difference and why it’s important to use blanched almond flour:
Take care to use blanched almond flour as it is softer and functions more effectively in baking than almond meal. Blanched almond flour is produced by removing the papery skin surrounding the meat itself. Within this papery skin reside antinutrients like phytic acid and enzyme inhibitors. By removing this skin and using blanched almond flour, not only does your baking improve, but also the availability of nutrients.
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I’m crazy about cookies, so of course, the first recipe I had to try was a cookie recipe. With the author’s permission, I’m including her recipe here for Chocolate Almond Cookies. They were simple to make, crispy, and really delicious. I loved them so much I made a second batch. I actually liked them even better baked a minute or two less, because then they had a soft inside with a crunchy outside.
Grain-Free Chocolate Almond Cookies
- 1 cup blanched almond flour, plus extra for dredging the cookies
- 1/4 cup cocoa powder
- 1/2 cup unrefined cane sugar
- 1 egg white
- 1/4 tsp almond extract
- 1/4 tsp unrefined sea salt
- Preheat oven to 350 F and line a baking sheet with parchment paper.
- Whisk almond flour together with cocoa powder and cane sugar, then beat in egg white, almond extract and unrefined sea salt. Form into balls about 1-inch in diameter and dredge in additional blanched almond flour as needed.
- Arrange cookie dough on a parchment-lined baking sheet about 2 inches apart. Flatten the balls slightly and bake for 10 minutes in an oven preheated to 350 F.
- Cool completely before serving.
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