From muffins, cakes and cookies to pies, biscuits and crackers – the ideas are endless for creating nutritious and delicious recipes using blanched almond flour and coconut flour!
My wonderful friends at Honeyville Farms are at it again – providing 15% off your ENTIRE order now through Tuesday, August 14, 2012.
Simply enter coupon code SPLASH during checkout.
So if you’ve been tossing around the idea of doing your own Test Kitchen Showdown with their high quality blanched almond flour, now’s the time to order!
Honeyville’s 5-lb bag of blanched almond flour (or 5-lb bag of coconut flour) is just $25.49 with the coupon code (which equates to $5.10 per pound). And if you use blanched almond flour a couple of times a week or more, I recommend purchasing the *bulk size (25lbs) for $96.89 with coupon code. That’s just $3.87 per pound!
As most of you know, blanched almond flour and coconut flour are two of my favorite GF staples! Both are quite easy to work with and make the most delicious light, fluffy baked goods. Even more important, they are much more nutritious compared to typical GF flour blends that consist mainly of starches such as rice, tapioca and potato. Blanched almond flour and coconut flour are both low in carbohydrates and are high in protein and dietary fiber, as well as contain many beneficial nutrients.
*Tip: If you decide to save big and purchase the 25-lb size like I do, simply repackage it into your own 5-lb containers or ziplock-style bags and place one in your pantry and the rest in the freezer. Blanched almond flour will stay fresh in an airtight container in the pantry for about 6-8 weeks and will stay fresh in an airtight container in the freezer for up to six months.
I went looking for some almond flour at a local natural food store and found what they called almond meal. Do you happen to know if it is the same or can be used in the same recipes? Also I have been wondering why you cook and eat gluten free often but not exclusively?
Hi, Laura! Almond meal generally refers to ground almonds with the skins intact. It’s a courser flour that produces a somewhat heavier texture and flavor. Blanched almond flour is finely ground almonds that have been blanched to remove their skins. I prefer blanched almond flour because it produces a lighter, fluffier baked good. Because of their differences, I do not recommend substituting almond meal in recipes that have been specifically developed to work with blanched almond flour.
To answer your question about why I make so many GF recipes … At first, I wanted to add variety to our diet and since both blanched almond flour and coconut flour are high in protein, fiber and many healthy nutrients, I liked having it in addition to whole grain flours to add more healthy options to our diet. In addition, when using whole grain flours, I use the traditional soaking method, so although this isn’t a difficult process, it does result in an extra step and also results in baked goods that taste “sourdough-like” in nature. The other traditional foods option is to use sprouted whole grain flour, which has the benefits of soaked flour, but is much more versatile in recipes where soaking may not result in a good end product. And I do have a few recipes that call for sprouted flour as well.
However, recently, I discovered I have gluten sensitivity and so I now avoid gluten altogether (although my family is not 100% GF). So that’s why you’re seeing more GF recipes on my site. Since I seem to be doing great with just avoiding GF myself, and have not had to stop cooking gluten-baed foods for my family, I still make some gluten-based recipes for my family (those are reflected in my meal plans which is why there is a mix of both GF and non-GF going on). I hope this helps to explain. Nearly everyone I’ve cooked for, regardless of whether they are GF or not, really enjoys recipes made with blanched almond flour and coconut flour and since these are chock-full of health benefits, it’s a great option to add them to your diet, if you’d like.
It’s also important to note that not only those who are GF, or those who are wanting to add variety to their diet, benefit from these two highly nutritious flours – individuals who are trying to lose weight, are diabetic or have other related health issues can also benefit by adding almond flour and coconut flour to their diet, since both of these are very low in carbs, have a very low glycemic index and provide a good source of other health nutrients.
Lots of blessings, Kelly 🙂
hi kelly…im nevi n writing frm msia. i’ve gone into bking wth almond flour except tht here in msia we get ground almond rather than almond flour. wld u knw if it’s d same coz smehow my end results always end up wth d product be it cakesbor breads being wet. i’ve also tried using coconut flour which i mke myself by buying d dessicated coconut wth high fat, soaking it then pulse n get as much milk out as possible, dry in d oven n pulse into flour.
anthr not very motivating outcome as d end result is a total failure. d eggs separates at d btm of whtever i bake wth coconut flour. any idea why this happens? im actually considering buying d almond flour online.
Hi, Nevi. It can be hard to get good results when trying to make coconut flour on your own, as it must be thoroughly dried. So most likely that is the issue. The good news is you can pretty much purchase just about anything online from anywhere in the world. So I would look into first seeing if you do have any resources in your area for these specialty ingredients and if not, who you can purchase from who can ship to your area. Many blessings, Kelly