Tag Archives: almond flour

Grain Free Bread

1 1/4 cups almond flour

1/4 cup coconut flour

1/3 cup pecan meal

1 tsp salt

1 tsp baking soda

1 teaspoon Xanthum Gum* OR

1 teaspoon Arrowroot Powder OR

1 tsp Great Lakes unflavored beef gelatin dissolved in 3 Tablespoons water

1 cup buttermilk**

3 eggs

1/4 cup oil or melted butter

*Our first choice as of the latest batches of this is the Xanthum Gum.  It gave it a better texture. It needs one of the three choices to keep it from crumbling.

** Buttermilk is 1 Tablespoon vinegar and 1 cup coconut milk.  You can use any vinegar and any milk.  I like Coconut Secret Vinegar and coconut milk.

I make the buttermilk by putting the vinegar in the bottom of a 1 cup measuring cup and adding the milk to the top and while it sits.

IF I were using gelatin, I dissolve the gelatin in another cup.  Then, I mix them together and whisk with the eggs.

I mix all the dry ingredients in a mixing bowl and make a hole in the middle and pout in the wet mix.  Mix it well and then, add the oil.  Mix well and bake at 350 until golden brown.

To best have it the thickness needed for sandwiches, bake it on parchment paper in a large bar pan.  I use a large stone bar pan.

This is a wonderful substitute for cornbread, works for dressing and also I made a grilled cheese out of it.  I cut a square and then, sliced it in half and cooked it in the skillet with butter and cheese.  Terry just used it to make a turkey sandwich!

One of the problems we have experienced with alternative breads made with coconut and almond flour is that they don’t get as dry and firm inside as we like.  We have always liked our quick breads brown and crunchy.

Today, I made some of this bread and put it in a large bar pan.  It was thinner and browned so nicely.  It was done enough for even my husband!

I am super happy with this “bread”.

2015-11-25 18.52.59


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Brown Butter Pumpkin Cake with Honey-Cinnamon Cream Cheese Frosting

Cake Ingredients:

½ cup unsalted butter, grass-fed, more for pans

Coconut flour for dusting pans

3 cups blanched almond flour

1 1/2 tsp baking soda

1 1/2 tsp ground cinnamon

1 tsp ground ginger

3/4 tsp ground nutmeg

3/4 tsp sea salt

1/4 tsp ground cloves

½ cup birch xylitol

3 large eggs

1 1/2 cups pumpkin puree, ( I used a regular size can)

Honey-Cinnamon Frosting:

¼ cup unsalted grass-fed butter

8 oz cream cheese, room temperature

½ cup honey

1 tsp ground cinnamon


Make the Cake: Position a rack in the middle of the oven. Preheat oven to 350 degrees. Butter and flour (with coconut flour) the bottom & sides of two 9-inch round cake pans. Melt the butter in a 1 quart heavy bottomed pan, stirring occasionally until the butter turns a nutty golden-brown (around 4-6 minutes) and when it smells nutty. The browned butter will have three parts to it. The scum on the top (sounds good), the golden brown clarified butter/ghee, & the burnt milk solids at the bottom. Scrap off the scum & discard. Pour the golden brown ghee/clarified butter into a measuring cup, while trying to keep the browned bits at the bottom out of the cup. Set aside & allow it to cool.

In a large bowl, add all of your dry ingredients and whisk them together (almond flour, spices, salt, & baking soda). In a medium bowl, combine birch xylitol, eggs, & pumpkin puree & whisk thoroughly to combine. Add the browned butter to the wet ingredients to incorporate all the way. With a rubber spatula, stir in the wet ingredients into the dry ingredients until thoroughly combined & fully incorporated. Divide the batter equally between the two pans.

Bake the cakes for about 30 minutes (again make use of those olfactory sensors during baking as I baked my cakes for 28 minutes, because the cake smelled done), or when a toothpick inserted in the middle comes out clean. Let the cakes cool 10 minutes in the pan. When using almond flour to make a cake, you will need to use a butter knife to run it around the outside of the cake; as well as, gently using the knife to lift up the bottom edges, to ensure it doesn’t stick when turning it out of the pan. Turn it onto a cooling rack to cool completely.

Make the Frosting: Take your room temperature butter & cream cheese & beat them in an electric mixer on medium-high speed (that would be a 7 on my Kitchen Aid). Add your honey & cinnamon to the mixture. A pinch of salt is lovely to add. Taste to see if you need more honey then written.

Assembling: Get a large cake plate and place one cooled cake top side down. Spread about 1/2 -2/3 cup of frosting on the cake. Take your other cake and place it top side down. Frost the top and sides with remaining frosting. Top the cake with chopped pecans. I used pecans to hide imperfections at the base of the cake (gotta love it). I kept mine in a cake dome platter for a day & then transferred to the fridge, due to the frosting.

I baked mine in a 9×13 pan and not in round pans like they said.  I did watch it closely and took it out before it could over bake.  I also left out the ginger, because I am allergic to it.  Hannah did use honey in the frosting, but if I had made it, I would have used yacon or xylitol.  Oh, and I sprayed my pan with Spectrum grapeseed oil spray and didn’t dust it as I served it in the pan.

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Chocolate Coconut Candy

Chocolate Coconut Candy

1 Cup birch xylitol

4 Tablespoons cocoa

1 stick butter

1/2 Cup milk, your choice

1 Cup Sunflower nut butter

1 Teaspoon Stevia – We tried Hazelnut flavor for our open house and it was really good.

1 Teaspoon Vanilla

4 Cups unsweetened Coconut Flakes

Combine birch xylitol, cocoa butter and milk in a large saucepan.  Bring to a boil and boil about 1 minute.  Remove from the burner and add: sun butter, vanilla and stevia.  Stir until well dissolved.  Add unsweetened coconut flakes and stir until well coated.  Drop by spoonfuls on wax paper on cookie sheets.  Let it cool until they set up.  They are also very good warm and gooey!

We did small balls, so they would fit in the mini cupcake paper cups.

This would be really good with an almond pressed into each one or you could stir in nuts or instead of coconut and have chocolate covered nuts or seeds.

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Frozen Key Lime Pie

Frozen Key Lime Pie Frozen Key Lime Pie

1 cup pecan meal

1 cup almond flour

¼ teaspoon clear stevia mixed into 1 stick melted butter, unsalted

Mix well and pat into either a 9X13 pan or a 10X14 pan.  Bake 10-15 minutes at 350.  Cool on cooling rack.

2 cups heavy cream whipped with 1/3 cup Monk Sweet Plus OR Birch Xylitol or non GMO Erythritol.  Whip until thick.  Set aside.

2 – 8 ounce cream cheese, softened to room temp.  Whip in mixer until smooth.

Mix ¾ teaspoon clear stevia and 16 drops of Young Living Essential Oils Vitality Lime Oil into 1/3 cup fresh lime juice.

With mixer on very low, so it doesn’t slosh out, slowly add the Lime juice, stevia and Lime Oil into the beaten cream cheese.

When it is well mixed, fold the whipped cream into the cream cheese mix.

Spread over the cooled crust.  Cover and freeze overnight.

Let it thaw at 10-15 minutes depending on the temp where thawing and then, cut into squares.  This is a very rich dessert.  It is naturally sweetened, is sugar free and grain free.  Some in our family like this frozen, some thawed out and soft like pudding.  Either way, it is delicious.

Photo of finished pie at the top and of the crust at the bottom.


Crust for pies

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Almond Crust report

Dear Followers,

I was not pleased with the almond pie crust we did for Thanksgiving.  It was good on top of the apple pie where it stayed intact, but the bottom of the apple pie and the pecan pie was soggy and absorbed much of the liquid from the pies.  So, we are still looking for a gluten free, grain free pie crust.  We tried rice and it fell apart and now almond and it fell apart.  Have any of you had success with non-grain pie crusts?

Stay tuned!

God bless you,





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Apple Pie

8 cups sliced apples

1/2 cup fresh squeezed orange juice

1/2 cup Birch Xylitol

1 teaspoon English Toffee Stevia

Cinnamon to taste – sprinkled all over the apples

Placed into deep dish pie crust made with almond flour and butter.  You could use almond flour and coconut oil, if you don’t want the butter.  We love butter!

Top with another crust and bake at 350 until golden brown.  It took about 45 minutes.  We had to shield the pie with foil to keep it from overbrowning while the apples got tender.


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Pizza Crust, Almond & Flax

Hi folks,

Hannah made this crust Saturday for a friend and her dad.  She liked it so well, that she made it again today.


Not our recipe, but she has declared it awesome!  Enjoy!







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Chocolate Cake 1

Chocolate Cake, Gluten Free

4 cups blanched almond flour

1/2 cup unsweetened cocoa powder

1 tsp sea salt

1 tsp baking soda

1 tsp baking powder

1½ cup birch xylitol

2 large eggs

4 egg whites (reserve yolks for frosting)

2 tablespoons vanilla extract

¼ cup oil

½ cup water

6 drops Vanilla Crème Stevia

Preheat over to 350.  Line with wax paper and grease two  9 inch cake pan with grapeseed oil.   In a large bowl, combine the almond flour, cocoa powder, salt and baking soda.  In a medium bowl, combine xylitol, eggs and vanilla extract.  Stir the wet ingredients into the almond flour mixture until thoroughly combined.  Scoop the batter into a prepared cake pan.  Bake for 35-40 minutes until a toothpick inserted comes out clean.  Let cool in pan 1 hour, then serve.  (You can make this in a 9X13 pan.

Frost with one of these:

Heavy Cream, whipped and sweetened with Vanilla Crème Stevia

Chocolate Frosting listed with the Black Forest Cake

Chocolate Frosting, Hannah’s concoction

I made this the first time on Father’s Day, 2011 and topped it with the frosting for the Black Forest Cake, minus the cherries.  Terry liked it and I was thrilled to have a decent looking and tasting chocolate pie.

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Cheese Cake

Cheese Cake

Step One – Crust

1 ½ C. pecan meal

1 ½ C. almond flour or meal

12 T. butter, melted (stick and a half)

Mix well.  Press into a 9 x 13 or 10 x 14 pan.  (Or into a spring form pan if you want the traditional round cheese cake.)

Step Two – Filling

3 – 8 oz. packages cream cheese

½ C. Birch Xylitol

½ teaspoon SweetLeaf Clear Stevia

6 medium or 5 large eggs

1 ½ t. vanilla

Cream cheese with Birch Xylitol and Clear Stevia.  Add eggs one at a time until mixture is smooth.  Pour into pan on top of crust.  Bake at 300° on lowest rack for 1 hour.

Step Three – Topping

1½ pts. sour cream

½ C. Birch Xylitol or 1/2 teaspoon of Clear Stevia

1½ t. vanilla

Remove cake from the oven.  Pour sour cream mix on top of hot cake.  Put back in the oven for 15 minutes.

Step Four – Refrigerate for 24 hours.
Before serving, top with your favorite pie filling or fresh fruit.

I topped it with Dark Sweet Cherries, sweetened with Xylitol and thickened lightly with Arrowroot powder.  You could use Peaches, Strawberries, or the fruit of your choice.

Okay, I don’t always have 24 hours, so I stick it into the freezer for a couple of hours and then, pull it back out and serve it.

When I was in college, I stayed at night for a few weeks with a lady who needed help to and from the bed and wheel chair.  Her daughter, Betty Shahan, lived in Germany and came for a visit.  She made this authentic German style cheese cake.  I thought it was the best cheese cake I had ever eaten.  It is still one of my favorites!

In February, 2010, I decided to convert this recipe to sugar free for my youngest son, Daniel, who loves cheese cake.  He was very happy with the results.  The new version was served first at the HWOH Mother/Son Banquet and then, at a Valentine banquet for church.  Most had no idea it wasn’t sugar! ~ Ladonna


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Banana Nut Blueberry Muffins/Bread

Banana Blueberry Muffins/Bread

3 cups almond flour

1  Tablespoon coconut flour

¼ teaspoon REAL salt

3 teaspoons baking soda

1/3 cup oil or melted butter

4 large eggs

2 cups mashed very ripe bananas

1 teaspoon SweetLeaf Vanilla Crème  or Clear Stevia

1 teaspoon Vanilla Extract

1 cup frozen blueberries, optional

1 cup chopped pecans, optional

Mix well all ingredients except the blueberries.  Then, gently fold those in.  Spoon into muffin pans
lined with paper liners.  These stick badly, even to the paper, but they are yummy!

Or, pour into a 9×13 or larger pan that has been sprayed or greased.

High protein, low carb and very naturally sweetened!

Bake in 350 oven for 30 minutes and check them.  When toothpick comes out clean and they are nicely
browned, take out and let cool on rack for 30 minutes and then, remove from the pan.

Okay, we almost never do that.  We eat them hot, covered in butter!

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