I recently found a book at the library about "eating free" - sugar free and gluten free. I was intrigued and enticed. I was happy when Honeyville sent me some Almond Flour to try out. The first thing I used it for was cookies shown in the recipe book. I expected cookies that were sugar and gluten free to be bland, but they were pretty yummy! My kids loved them!
So, what's so great at Almond Flour?? Well, the biggest thing is that it's gluten free. I know it seems like more and more people are discovering they have trouble with gluten. I don't, but a little boy in my church class can't have gluten, and I was excited to be able to bring in cookies that he could eat. Almond flour has less carbs than wheat flour, and I'm for sure thinking I need to cut back on my carb intake, so that's my focus for using it. More great info:
Full of protein and dietary fiber, almond flour works well in a wide variety of recipes. Blanched Almond Flour can be substituted for flour in cakes, breads, cookies, muffins, and your favorite recipes that call for flour. Use it as a thickener in soups and puddings too! The taste and texture is phenomenal. With a fraction of the carbs of wheat flour, almond flour provides a hearty flavor and consistency without adding all of those empty calories.
Besides the cookies, I used it in biscuits but forgot to take a picture. In that recipe I used half almond flour and half regular flour. With my 2 attempts using almond flour, so far - great! Once again, you can find Honeyville Almond Flour HERE. I'll be trying it more and more and letting you know again how it's going.
I am trying out 3 weeks of sugar free eating. And man oh man, do I want a giant hunk of cake!! I am half way through, so only a week and a half to go. The little experiment is helping me realize that I do a pretty good job of eating healthy, EXCEPT that we have dessert at every meal. And I miss it! And I really like candy. And I miss it! And I like cereal. And it has sugar in it. Doh!