Almond flour digestive biscuits or other cookies?? Other almond flour uses?

[Diana Cda]

Hi, guys! Hope everyone is well <g>.

Well, almonds are a magical food, aren't they? They taste good and despite the cost these days (I pay about $36 per _raw_ pound), I get so much out of them that that's one of the reasons I can afford to buy them still despite the high cost since 2007.

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HOW I MAKE ALMOND FLOUR
One cup of soaked almonds gives me between 1-1½ litres of almond mylk, so that's good right off the bat.

After I process the almonds in my SoyQuick, I empty the mesh cup into jars that I have going in my freezer. After my freezer becomes full of almond pulp jars, I remove all the trays from my Excalibur and pop the frozen jars in there. A little later I come back and uncap the tops (I was lazy this time; other times I run each jar lid under a second or two of cold tap water and unscrew right then and there before popping into the D).

Then I leave in the D till thawed. I tried other methods but putting them straight into the D seems to work the best. When I put them in the fridge to thaw first, I _always_ forgot them and then the almond pulp ended up staying there for days since my dehydrating windows are limited to weekends as I don't leave the D on when I'm not in the house. So those 2 times, pulp ended up in the trash! Good thing they were small quantities only those 2 times.

Once the D has thawed the pulp, I empty 2 1-litre jars per tray onto the parchment-lined Excalibur trays and smooth out with a spatula. Then I leave the pulp in there till it's dry and crumbly.

Into the food processor once completely dry and I process till I have nice almond flour.
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And that's where I'm at. I have tons of almond flour either already in the freezer or being dried right now.

I haven't found any recipes that call for almond flour for cookies. I was hoping someone had a recipe for something like digestive cookies or other biscuits/cookies (?).

Actually, any recipes for almond flour would be welcome, if anyone knows of any.

Thanks! :)

[DebB]

We really enjoy Russel James' recipe for bread (http://therawchefblog.com/the-best-thing-since-sliced-bread)- uses 3C almond flour. I cut back on the called-for spices though.
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I checked my recipe stash and here are 2 recipes, I haven't tried them however:

Almond Pulp Crackers

2 cups almond pulp
1 red pepper
4 cups red cherry tomatoes (whole-they will smush down to about 3)
1/4 cup fresh basil leaves
1 tsp sea salt
2 tsp fresh oregano
1/4 cup olive oil
4 cloves garlic
1 large white onion
1 cup zucchini
1 tsp italian spices
1 tsp pizza spice
1 tsp taco spice

he just kept adding stuff, until he liked the taste of the batter. They are delicious.
They cracked all up, because he hates flax seeds, but they are delicious.
So, if you add a cup of flax seeds, or flax seed meal, it would probably hold together just fine. We're going to use them on salads, in soups, etc.

Dragggon - RFT - http://www.rawfoodtalk.com/showthread.php?t=5773

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ALMOND BUTTER COOKIES

4 cups almond flour (dehydrate your almond pulp until dry)
1 cup almond butter
3 tablespoons agave nectar
1/2 cup raw honey or date paste
2 tsp vanilla
2 teaspoons sea salt
dash of stevia (optional)

In a large bowl, mix all ingredients well, or use a standing mixer with a paddle attachment. Roll out dough with a rolling pin. You may want to use parchment or wax paper so the dough doesn't stick to the rolling pin. Roll to 1/4 to 1/2 inch thick. Use cookie cutters to make cookies, then dehydrate at 115 for 12-24 hours or until dry and crispy. Lasts about a week in the fridge.

I love these... I added some blackstrap molasses, I am anemic so need iron(not raw but high quality naturally made) and cacao. And I use agave in place of the honey. These are by far my favorate cookies I have had that are raw. Now with the frosting.... to die for!!

Frost these with chocolate icing by kiku

#22 - http://www.rawfoodtalk.com/showthread.php?t=14197&page=2

[coco]

don't faint when you see these, the recipe is actually not that complicated.

http://www.facebook.com/ext/share.php?sid=106952281309&h=XxQi2&u=PuER9&ref=mf

[spicyfull]

YALLLLL are RAWkin' it..........Thanks for Sharing.

[Diana Cda]

Thanks, what a great start!! I have D-full of dried almond pulp which I'll pulverize shortly in the FP! <g>

I also wanted to add one though I'm not sure if it'll work out. I found a recipe for almond butter yesterday. Now I have no idea if it'll even be good since I imagine almond butter works better starting with intact almonds but I thought, what the heck:

2009-07-25 08:04:39 (http://www.rawfoodtalk.com/showthread.php?t=52308&highlight=almond) [EDITED]
ALMOND BUTTER
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3 C raw, sprouted almonds, dehydrated till dry (will almond flour work??)
¼ t sea salt
2 T olive oil

1. Add the dry almonds to a food processor.
2. Process till fine, about 3 minutes.
3. Stop the processor. Add the salt and the oil.
4. Start up the processor and blend on low speed till somewhat incorporated.
5. Then switch to a higher speed and process till smooth.

Not quite the original recipe so I've included the original URL that Firefox so kindly always gives me <g>. [I just went back to the thread and it's yours, Spicyfull! <g>]

If anyone finds anything else, pls include. There aren't very many threads at all with almond flour in the title.

Also, DebB, you gave me an idea that after all, perhaps recipes calling for almond pulp can have almond flour directly substituted. Something to try, at any rate, now that money is a little better. <g>

[Eatrawordie]

Wow wow wow! All of a sudden I started to crave Digestive Biscuits with a cup of tea! So I decided to googled "Raw Digestive Biscuits" and found this! Yay! Thanks for sharing!