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PASSOVER: Delicious Nut Flours You Can Eat

almond-flour-bobs2-230
Gluten-free almond flour. Photo courtesy
Bob’s Red Mill.

  Gluten free pioneer and whole grains leader, Bob’s Red Mill, offers delicious recipes for Passover using the company’s gluten-free Natural Almond Meal and Natural Coconut Flour.

Nut flours have long been a gluten-free salvation as well as a Passover alternative, and these organic flours will also be welcomed by those looking for lower-carb or Paleo Diet alternatives.

ALMOND MEAL/ALMOND FLOUR

Almond meal is ground from whole, blanched sweet almonds. The nuts are also very low in carbohydrates and very nutritious. Bob’s suggests that you harness the nutrition by replacing 25% of the flour in your conventional baking recipes with almond meal. It will add wonderful texture and flavor while reducing the total carbohydrates. Here’s more information.

COCONUT FLOUR

Coconut flour is another delicious, healthful alternative to wheat and other grain flours. Ground from dried, defatted coconut meat, the unsweetened flour is high in fiber and low in digestible carbohydrates.

 
The light coconut flavor blends seamlessly into sweet or savory baked goods. Use it instead of cornmeal to coat chicken, fish or other proteins. Here’s more information.

Check out Bob’s organic nut flours, including hazelnut flour, at BobsRedMill.com. All are produced in a gluten-free facility. (Note that they are not certified kosher for Passover.)

RECIPE: GLUTEN-FREE ALMOND PANCAKES

Ingredients For 10 Pancakes

  • 2 cups almond meal
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 cup mashed ripe banana (from approximately 2 medium bananas)
  • 3 eggs
  • Garnish: maple syrup, sliced bananas
  •  
    Preparation

    1. PREHEAT a skillet to medium heat (350°F). In a small bowl, combine almond meal, salt, baking soda and cinnamon.

    2. WHISK together the mashed bananas and eggs in a separate large bowl, until thoroughly combined. Add the dry ingredients and mix well.

    3. LADLE 1/4 cup of batter for each pancake onto the preheated skillet. Cook for about 4 minutes and then flip, cooking an additional 4-5 minutes until no longer wet in the center. Serve immediately with maple syrup and sliced bananas.

     

    RECIPE: GLUTEN-FREE ALMOND CHOCOLATE CHIP COOKIES

    Ingredients For 25-30 Cookies

  • 3 cups almond meal
  • 1 teaspoon baking soda/li>
  • 1/2 teaspoon salt
  • 1/4 cup voconut oil
  • 1/4 cup maple syrup
  • 1 whole egg
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • Optional: 1/4 teaspoon almond extract
  • 1 cup dark chocolate chips
  • 1/2 cup toasted sliced almonds*
  •   coconut-flour-bobsredmill-230
    Gluten-free coconut flour. Photo courtesy Bob’s Red Mill.
     
    Preparation

    1. PREHEAT the oven to 375°F. Line two baking sheets with parchment paper. Combine the almond meal, baking soda and salt and set aside.

    2. MIX the coconut oil and maple syrup in a mixer or by hand until creamy but not fully incorporated, about 5 minutes. Add the whole egg, egg whites and extracts and mix for 2 additional minutes. Slowly add the dry ingredients to the egg mixture and mix briefly.

    3. ADD the chocolate chips and toasted almonds and mix until well combined. Place large rounded tablespoons onto prepared baking sheets, about 1 inch apart. Flatten slightly, to approximately 1-inch thickness. Bake until set and golden, about 15 minutes.
     
    *To toast the almonds, spread in an even layer on a baking sheet. Toast in a 375°F oven for 7-10 minutes, stirring at least twice during baking for even browning.

     
    DIFFERENCE BETWEEN ALMOND FLOUR & ALMOND MEAL

    Ground almonds—also known as almond meal or almond flour, are commonly used in baked goods and in breading of proteins, in place of, or in addition to, bread crumbs. Sometimes “almond meal” is called for, sometimes “almond flour.” What’s the difference?

    Both consist of finely ground almonds, and there is no official difference between them. The terms are used interchangeably.

    However, be aware of these differences, depending on the manufacturer:

  • Almond flour is often much more finely ground than almond meal; the flour also has a more uniform consistency.
  • Almond meal can be blanched (skins removed) or unblanched, while most products labeled almond flour are blanched.
  •  
    For most recipes you can use either. However, some recipes, such as French macarons, require the finest almond flour to get the smoothest finish on the cookies. For breading, almond meal provides a bit more texture.
      




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