Almond Flour

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I only started paying attention to almond flour when it became critical to cut  wheat flour from my menu. Since then, I keep finding recipes for very appetizing sweets made with almond flour. For one of these recipes, as well as some good advice check the website https://diatribe.org/how-make-low-carb-waffles-under-7-minutes

In the stores where I regularly shop, I only ever found Bob’s Red Mill brand of almond flour (natural or white), but that doesn’t mean that I am partial to this brand. I am reasonably sure that all other brands are just as good.

For another almond flour application, see below my new favorite, a Hungarian sponge cake recipe that I adapted to my own needs.

INGREDIENTS

  • 200 g almond flour (works with  finely ground walnut or hazelnut as well)
  • 200 g xylitol (preferably powdered in a coffee-grinder)
  • 8 eggs
  • 2 teaspoons of konjac flour (OR 3 tablespoons of breadcrumbs OR 1 tablespoon corn-starch OR 1 tablespoon corn-flour)
  • Optional flavorings (not all at the same time): vanilla, ground cloves, lemon rind, cocoa, etc.

METHOD

  • mix the almond flour with the 2 teaspoons of konjac flour and set aside
  • prepare the pan: butter and dust with flour
  • separate the egg whites from the yolks
  • beat the egg-yolks with half the amount of xylitol (with hand-mixer) until light yellow and fluffy
  • beat the egg whites with the remainder of xylitol,  till it forms stiff peaks
  • fold the almond flour and egg-whites very carefully, one spoon at a time, into the beaten egg yolk (this batter doesn’t use baking powder, it is the beaten egg whites that will raise the cake and because of that, all the mixing has to be done very gently, with a wooden spoon, to avoid breaking up the tiny air-bubbles in the whipped egg-white)
  • pour the batter into the pan and bake at 180 degrees Celsius (preferably with convection turned on) for approx. 30-40 minutes. Never open the oven door before half an hour has passed, sponge cakes may collapse if the oven door is opened prematurely. Test with a toothpick to confirm that it has baked through and turn it out onto a cooling rack if done.

NOTE

I use this cake base with various fillings (also made with xylitol): vanilla icing for vanilla cake, chocolate icing for chocolate cake, etc.

I also bake it into small cup-cakes or use it for fruit upside-down cakes. In case of the latter, after buttering and dusting the pan, I lay down the fruits at the bottom of the pan and add thin slices of butter over them (placed evenly). Lastly I pour the batter into the pan and bake. It is delicious with apples, plums, pine-apples, cherries, blueberries… need I say more?

This recipe works for me every time and I bake it at least once a month, in one of the variations mentioned. The most recent rendering was a mascarpone and pumpkin icing birthday cake. Guilt-free insofar as the carbs are concerned [our most important concern as  diabetics] and as long as we are moderate in its consumption.

I hope this post will spark your imagination and will lead you in the direction of  your own food experiments. Good luck to all and keep your glucose levels down!

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