Has anyone used Almond Flour in low carb recipes?

I found a recipe for a low carb cracker that uses almond flour rather than white flour. Was wondering if anybody had experience with it.

Thanks

Myra

I haven't but I've been thinking about it. Let me know if you try it, and I'll do the same!

Emily

Hi Emily

I think when I do my grocery shopping this week I am going to get some.

I have a recipe for crackers to try it on.

Here is the recipe if your interested.

Almond Thins

1 cup almond flour

1 packet spenda

1 egg white

pinch of salt, garlic powder and onion powder

Preheat oven to 325. Mix ingredients well. Place mixture onto a well greased piece of tin foil. Spray a piece of wax paper with cooking spray and lay over top of mixture. Use a rolling pin to roll out to cracker thickness. Gently remove wax paper. Sprinkle more salt on top if desired and press lightly into dough. Score with knife or pizza cutter into squares. Lay tin foil on roack in oven. Bake until golden brown ab out 10 minutes. Makes around 48 crackers.

They should have the same calories as the whole grain wheat crackers that I am currently using (12 calories per cracker). But they will have a fraction of the carbs.

Myra

Gosh, I've been on losts of low carb diets & thought I had heard of it all. But, I can't say that I have ever heard of Almond flour. It sounds yummy!

Diane have you seen this website? I haven't ordered from them yet but they have some really interesting stuff.

http://www.bobsredmill.com/

Myra

They sell Bobs at the discount Hostess bread store... LOL what do you use flax seed for besides making pillows????? There was a huge bag of it last week at the store...hmmmmm

http://www.ameriflax.com/default.cfm?page=frecipes

This website tells about flaxseed and has a cookbook dedicated to flaxseed. Google flaxseed and you'll get lots of info.

M

i bought almond flour to do this recipe from low carb and lovin it. it was a pumpkin 'pound cake':

Vegetable oil spray, as needed

2 tablespoons wheat bran

2 1/2 cups almond flour

1 1/2 cups sugar substitute (recommended: Splenda)

1 1/2 teaspoons baking powder

1 1/2 teaspoons pumpkin pie spice

1/4 teaspoon salt

7 eggs

1 1/2 cups canned pure pumpkin (not pumpkin pie filling)

1 1/2 teaspoons vanilla extract (no sugar added, imitation is usually best)

Equipment: 9 by 5-inch loaf pan

Serving Suggestion: homemade sugarless whipped cream

Preheat oven to 300 degrees F.

Spray the loaf pan heavily with vegetable spray and sprinkle with the wheat bran, shaking the pan to coat on all sides--this will prevent sticking.

In a bowl whisk together the almond flour, sugar substitute, baking powder, pie spice, and salt. In another bowl, beat the eggs and then whisk in the pumpkin and vanilla. Combine the dry and wet ingredients and stir until combined. Pour the batter into the prepared pan and stir to combine.

Bake until golden brown and a toothpick comes out clean when stuck in the center, about 1 1/2 hours. Cool completely before removing from the pan. Slice into 12 portions.

per serving:

12 carbs

244 calories

I used alot of almosd flour when I was doing Atkins. In my opinion it makes the best baked goods of any of the low-cardb flours. I greatly preferred it over soy flour which to me had a yukky aftertaste. The only drawback to almond flour is that it is very high in calories. Otherwise, the flavor is amazing.