Will you share your fav recipe using almond meal?

[MarciRoundtheWorld]

Thanks, I just can't stand to waste the stuff. BTW, how long should it last in the fridge?

[Fireheart]

HI This is a recipe I have been using lately because I am wanting dense food. It was posted a few weeks ago. I measured the ingredients with my eye and nose. Enjoy and let me know how you do.

:) Fireheart

scone recipe....no exact measurments right now..you can do it with out exact measurments as raw food is so creative!

Scones or you can make bread...
almond flour about 4 c
gold flax meal about 1 c
2 tablespoons coconut oil or you can use olive if needed

1 cup or more of maple syrup or agave
1.5 tablspoons of cinnamon
vanilla bean or tblspoon of extract
pinch of salt,
few packs of stevia or just a bit more sweetner of your choice


Add water little by little you want dough not sauce...
If it gets too nut butter like add more almond flour..Should be smooth.
Once mixture tastes really great then scrape into bowl and wet hands really good with a bowl of water like for the chips to dip hands into as needed.
Get your favorite fruit chopped... I like bananas and blueberries..
I take the blueberrie and bananas and put in seperate bowl with same agave, stevia, and saltif you want...stir till coated and set aside..
Oil your dehydrator sheets for scones..
I take a wet hand and shape the 'batter' into a long like scone with both my hands and place on olied dehydrator sheet. I take a big handful of fruit mixture and press it into scone all over. (the reason I dont mix it in with a spoon is becasue it turns the dough dark purple) If you are using strawberries or soemthing you can fold in fruit before shaping.
Then dehydrate about 15 hours till warm soft and like a scone!

[Fireheart]

I am not sure. Mine was covered tight and I had it in the fridge for 2 weeks. Also do you know of any corn muffin recipes? my mom loves them and I'd like to make her raw muffins.

[Carmella]

Thanks, I just can't stand to waste the stuff. BTW, how long should it last in the fridge?

Oh no! Don't throw all that good stuff away! There's so many good recipes to make with almond pulp! :D Actually, I personally use it when it calls for almonds-depending on the recipe. The following is my favorite cookie recipe:

RawGuru’s fave cookie dough recipe

1 1/2 cup cashews or almonds (soaked, then dehydrated) and ground to a flour (I use almond pulp instead!)
5 tbs. coconut butter
2 tbs. agave nectar or 7-10 dates
1/2 vanilla bean (seeds only) or 1/2 tsp. extract
Pinch of celtic sea salt
1-2 pinches cinnamon
pinch of nutmeg
coconut water to make it moist

In a blender or food processor, process till it comes together and forms a dough, add more coconut water if it is too dry or more almond flour to make it more doughy. Then shape into cookie shapes and dehydrate at 105 degrees for 10 hrs or until nice and chewy.

So simple but SOOOOOOO delicious!

And this one is on my "to-make" list, as soon as I get enough almond pulp. I don't know how long it keeps in the fridge. What I do is freeze it until ready to use or I throw it in the dehydrator next time I fire it up. OK, here goes:

Mediterranean Almond Bread
Russell James

Makes 18 'slices'

1/2 c olive oil
1 c sun dried tomatoes
3 c almond flour (almond pulp, dehydrated and ground into flour)
1 c flax meal
750g peeled courgette, roughly chopped
250g apple, cored and roughly chopped
3T lemon juice
1t salt
3T Herbs De Provence
2T marjoram

- Process the olive oil, sun dried toms, courgette, apple, lemon juice, salt and dried herbs until thoroughly mixed.

- Add the almond flour and process again until a batter is formed.

- In a bowl mix the batter with the flax meal by hand. The reason you do this separately (not in the processor) is that you are likely to have too much mixture for the size if the processor at this point, and when you add the flax meal it will become quite heavy and sticky and overwork your machine.

- When mixed, process the whole batter in the machine again in small batches to achieve a light fluffy texture.

- Divide the mixture in 2 and place on Paraflexx sheets, on dehydrator trays.

- Use an offset spatula (aka offset palette knife or cranked palette knife) to spread the mixture evenly to all 4 sides and corners of the Paraflexx sheet. If mixture is too sticky you can wet the spatula to make things easier. With a knife score the whole thing into 9 squares.

- Dehydrate for 2 hours and then remove the Paraflexx sheets by placing another dehydrator tray and mesh on top and invert so that your original sheet of bread is upside down. That will allow you to peel the Paralexx sheet off and continue to dehydrate the underside of the bread.

- Dehydrate for approx 8 hours more (do this overnight so you're not tempted to eat it before it's ready) or until bread feels light in your hand. If the pieces don't fully come apart where you scored, use a knife to cut them.

So there you have it. Once you have this bread, the only limit you have is your imagination. I have made bread before and used lasagna leftovers to create 'cheese and tomato' sarnies, one of my all-time childhood faves!


I'm sure you can use almond pulp in a lot more recipes... Just do a banana search.

Enjoy!

[rawpriestess]

These are the ONLY way to use almond meal, as this is the best, I mean the BEST food on the planet, from our illustrious Rawkinlocs herself.

She had posted these on this board before, so I know it's okay to post them now.

****************
From Rawkinlocs:

Cinnamon-Pecan Rolls
Okay, okay...here is the recipe for the cinnamon rolls the way I do it.

I tried Elaina Love's and hers were okay, but I didn't care for the texture using wet nutmilk pulp. So, I came up with the idea to dry it out and grind into a flour and that works SO much better. This recipe is also based on Serene Allison's Pecan Pie rolls, but I did some altering to the dough (she used wet and dry sprouted wheat berries...tried that once and didn't care for the flavor much) I also added an icing/frosting as Serene just has you put some of the filling on top.

You might want to...no, you'll definitely want to double this especially if you decide to take it to an event.

Cinnamon-Pecan Rolls - Rawkinlocs Style

Pastry:
2 c. oat groats, ground into flour (WARNING: These are NOT truly raw, they are steamed! If you want, you can sub with all almond flour with maybe a little ground flax or sprouted/dehydrated wheat berries or order truly raw oats from Alissa's website!)
1. c. dehydrated nut pulp, ground into flour (nut pulp is the stuff you have left over after blending and straining nut milk)
¼ c. olive oil (or other light oil)
A drizzle of honey or agave nectar
Dash of sea salt
Water – added 1 TBS. at a time to help it turn over

Mix the two flours together and set aside approximately ¼ cup of the flour. Process the ingredients in food processor, adding a little water at a time to get it moving. You want this to be a dough-like consistency and not too watery.

Form into a ball, gently knead the dough and roll out using rolling pin and some of the flour you set aside. Roll out thin.

Filling: (Note - if you don't want to use the nuts, you don't have to. Just blend the filling ingredients and spread on the dough before rolling out)

¼ c. dates
1 ½ c. of pecans and/or walnuts (I use both)
¼ tsp. sea salt
1/2 c. raw honey or agave nectar
¼ tsp. nutmeg (opt.)
1 Tbs. cinnamon (or more to taste)

Pulse chop the dates and nuts in food processor. Remove to bowl. Add remaining ingredients and mix well. Spread evenly on the rolled out dough. Roll up in jellyroll fashion and slice ½” thick rolls. Place on teflex sheet and dehydrate until warm. Top with frosting (below). Can be stored in refrigerator and warmed in dehydrator later!

Frosting:
3 TBS. honey or agave (or more to taste)
3 TBS. orange juice (more if needed to make it smoother or more of an icing to drizzle)
1 c. cashews (I prefer soaking them)
Dash of sea salt
¼ - ½ tsp. vanilla

Blend all in blender or food processor (blender will make it smoother) until creamy and smooth. For a thinner icing to drizzle, add more orange juice.

You can also omit the orange juice and use water and more vanilla if you choose. I make a batch and do both

[MarciRoundtheWorld]

Thanks, anyone else?

[Rawkinlocs]

I usually just dehydrate the pulp and then grind into flour. That way it can be used in just about anything that calls for nuts - pie crusts, cookies, crackers, breads, etc. and you don't have to worry about using it up right away...after you dry it out and grind it, you can just store it for later use.