Category Archives: Almond flour

Berry Almond Scones

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Q: What’s the fastest cake?

A: Scone

That’s actually kinda true if you think about how long it took me to make these. I had a few spare minutes before work and BAM! Scones! The image on the website, healthhomehappy.com looks nothing like my scones so I’m wondering if it is the real picture or not. Either way, I’m attaching my own. The method says to shape it into a triangle but I’m happy with randomly blobbed scones/poorly formed circles. It makes no difference to the taste. By the way, I also added a pinch of baking powder. I don’t know why, something inside me made me do it and it just seemed appropriate. Maybe that’s why mine don’t look like the picture? I halved my recipe and it made three mahoosive scones. In hindsight I would make them half the size. I had them warm and they were ‘meh’. Tried them again after work and I seemed to like them more.

Ingredients:
2.5 cups of almond flour
1/2 tsp sea salt
2 eggs
4 tablespoons honey or other natural sweetener or 4 dates, pureed
1/3 cup melted butter or ghee
1/2 cup fresh or frozen berries

Method:
Preheat oven to 350. Grease a baking sheet with butter or coconut oil.
In a medium bowl, mix together dry ingredients.
In a separate bowl, whisk eggs until combined. Add melted butter, and honey.
Combine wet and dry ingredients.
Fold in berries.
Drop ¼ cup of dough onto the baking sheet, shape into triangle shapes.
Bake 15 minutes.

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3 blueberry scones, piping hot

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Coconutty Choc Chip Cookies

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As promised (a very long time ago) here is the recipe I used to make some chocolate chip cookies. It’s not my recipe but it is pretty cool and from fastpaleo.com. When you make them they’re quite soft but don’t be fooled, they do go harder once cooled. I stupidly thought they needed a little longer in the oven so mine had a lovely tan… some were a little over tanned… oops… ANYWAY!

Ingredients:

  • 2 cups almond flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup coconut oil/butter
  • 1/2 cup honey
  • 1 tablespoon vanilla extract
  • 1 tablespoon coconut cream
  • 12 squares quality dark chocolate

Don’t ask me how much 12 squares of choc is, to any woman I reckon it could even be the equivalent of 12 bars!! I just chopped up some choc and added what I thought looked appropriate
Method:
Chuck it all into a bowl and mix. I never follow instructions properly and everything turns out alright so unless the method matters, this is what I do.
When it’s all mixed, pat it out into round discs and place on a coconut oil greased baking tray. Pop it in the oven on gas mark 4 for 10 minutes.
Edit: The second time I made these I didn’t have enough chocolate so I added a tiny bit of cocoa powder. Came out well! Oh and my cookie dough is speckled looking because I add vanilla bean powder instead of extract

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Cookie dough

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Cookie dough hand moulded into cookies and placed on a tray

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Baked cookies!

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Cooled (and eaten) cookies. Totally worth the lack of stress and ease

Baked Almond Crusted Prawns

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Inspired by local Essex boy, Jamie Oliver. He has some good ideas, particularly if you like rustic food and can’t be bothered with fussing over presentation. Rustic food needs to be phographed well but as always, I can’t be bothered. If you try this recipe out, do send in some pictures inshaaAllaah.

Ingredients
Ground almonds/almond flour
Salt
Crushed red chillies
Roasted garlic and herb mix seasoning
Chopped flat parsley (optional)
Pinch of cayenne (optional)
Pinch of Paprika
Lemon zest
Prawns
Egg

Method
In a small bowl mix all the ingredients together but NOT the prawns and egg. In another small bowl, lightly whisk the egg. Dip the prawns into the egg and then place them into the ground almond mix. Remember to use one egg for adding the prawns to the eggs and then putting the eggy prawns into the ground almond mix. Then use the other hand to cover the eggy prawns with the dry mix. Use separate hands to avoid eggy-almond hands.

Place them on a non-stick tray and very lightly spray this with oil. Pop the prawns in the oven for approximately 12-15 minutes mak on gas mark 4 and you should turn them half way through to give them a nice even ‘tan’.

Serve with veg and a nice wedge of lemon. Squeezing fresh lemon juice on top of these prawns is just delicious!

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Washed prawns, whisked egg and ground almond mix… and a bit of the oven tray

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Close up of ground almond mix

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Ready to go in the oven

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Just out the oven with a tan

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Dished up ready to eat! Remember to add loads of lemon – yum!

Blueberry Pancakes

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Rating: Yummy, yummy, yum, yum, yum!MaashaaAllaah!

I was a little skeptical when I saw this recipe online a few days ago, mostly because it involved ground almonds. I know pretty much every recipe I find or use involves ground almonds but that wasn’t what I expected when I had initially started at looking at GF and paleo options. I thought most people used coconut flour a lot and though I have it, it is rarely utilised! Anyway, I’m not complaining, the result is always something tasty alhamdulillaah!

I know it’s common for us Brits to have thin pancakes or crêpes but I’ve had the Ameircan type before and they’re quite nice too. However, you do have to be in a particular mood for them and they do become sickly after just one small one! These on the other hand aren’t so sickly and I genuinely prefer the taste over these over the gluten versions.

I have to admit, these pancakes turned into a little bit of comfort food for me. I was a little under the weather since my body was messed around by potatoes (I think) and I was a little put off food as I started over-analysing where I could have gone wrong or if I was accidentally glutened or dairy-ed. Did I mention I was going totally potato free for the next two months? Well, I am and I’ll eat them after that and see if it has any undesirable affects on my body. You see, I was a little naughty with these home made, over baked potato crisps I made and I reckon they messed me up. It’s the only food I had that I shouldn’t be allowed to have really so it’s my main suspect. Serves me right for having them! A part of me is interested in if potatoes are the culprit but another part of me might just go into shock after the next 2-3 months if my conjecture turns out to be a fact. No more spuds for life… like, properly!

In other news, it’s term holidays which means I get to hang out with my family for the next few days when they come over. We’ve prepared for large family meals, fun and desserts by stocking up on…?! Ah yes, gluten filled food! I opened the fridge this morning and I’m pretty sure my eyes almost jumped out their sockets. I can’t believe I used to eat that stuff. But I’m also confused as to why all my luscious fruit and veg have been buried under things that cause me harm. I don’t stress about cross contamination and thank God it’s all packaged gluten but it is a little off putting. And mean. Today I’m just eating a whole bunch of fruit, I daren’t take out any proper food to cook, not that I can find it in that mess!

Anyway, back to the pancakes, the reason you’re here:

Ingredients

2 eggs, I always use large eggs
1 cup of ground almonds
1 tspn vanilla extract/vanilla beans/paste/powder
1 tbpsn raw honey
pinch of salt
pinch of GF baking powder
pinch of cinnamon (optional but I think it enhances the flavour)
generous amount of blueberries (yum!)

Method

I just pop it all into a small measuring jug (it makes a total of 250ml in case you’re wondering) and whisk with a fork. Really simple. Do NOT add the blueberries at this stage…! Once your batter is ready, pour a bit into a non stick pan with a bit of butter, you need the butter. Spread the pancake batter out a little and drop on a scattering of bluberries (I add loads, they’re so luscious when they’re warmed through in this manner).
Gently lift one side of the pancake and it should have a nice golden colour, that’s when it’s read to flip. It should take no more than a minute and a half on both sides. If your pancake is too thick it will be a little raw and soggy in the middle so make sure you spread it out a little but not like a crêpe!

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I add more blueberries than this after tasting the finished product!

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Careful when you flip it, the raw side seems to splatter out a little so it’s not longer a round shape

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Started off as a circle, honest!

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Add a smidge of butter and drizzle of honey to keep them moist. I don’t really use maple syrup, not sure if it’s entirely paleo? *confused look*

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Serve with sliced bananas (with blueberries it’s uber yum!) and I added some seeds… any seeds, whatever you have, just a sprinkle. You don’t have to but I thought it gave it a nice crunch