Tag Archives: ground almonds

Dark Chocolate and Date Bakes

These are seriously dangerous to have in the house!

A great gluten free bake that is very forgiving.

Makes 12.

Ingredients

100g dark chocolate, 70% cocoa solids

125g pitted dates

130g ground almonds

3 egg whites

60g caster sugar

40g melted dark chocolate to decorate

Method

Preheat the oven to 180 degrees centigrade.

Line a 12 hole muffin tray with baking parchment.

In a food processor, blitz the chocolate until you have a light crumb. Tip into a large bowl.

Next, check each and every date for a stone and then blitz them in the food processor until finely chopped too. Tip the dates into the chocolate crumb.

Weigh the ground almonds into the same bowl and then, using your finger tips, break up any big chunks of dates so you have an even mix.

In another large bowl, whisk the egg whites until stiff peaks, add the sugar, a table spoon at a time until all of the sugar is incorporated.

Fold the chocolate mix into the egg white mix and spoon into the prepared tins.

Bake for 20 minutes. Once golden, turn the heat off but leave the bakes in the oven, with the door a jar, to cool completely.

Melt the remaining chocolate and then drizzle over the cool bakes.

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Almond And Cherry Mini Cakes

With the start of cricket season here in Western Australia it is time to get back to baking for the shared morning teas when the boys play matches at their home ground.

These are lovely sweet treats that disappear quickly. Any leftovers freeze very well and are perfect for school lunch boxes.

Makes 48 mini cakes.

Ingredients

150g ground almonds, almond meal

140g gluten free plain flour

80g caster sugar

1 tablespoon gluten free baking powder

100g butter, melted

140g Greek yogurt

1 egg, beaten

125mls milk

1 teaspoon vanilla extract

140g cherry conserve

Method

Preheat the oven to 170 degrees Centigrade. Line 2 x 24 hole mini muffin trays.

In a large bowl, combine the ground almonds, flour, sugar and baking powder. Give it a whisk to get rid of any lumps.

In another bowl combine the butter, yogurt, egg, milk and vanilla extract.

Pour the wet ingredients into the dry and begin to fold in, don’t over mix it.

Spoon the conserve into the batter in dollops and then fold in gently.

Spoon into the prepared cake tins.

Bake for 17-20minutes. Allow to cool on a wire rack.

Almond And Raspberry Muffins

These little muffins are a delight, no one can guess that they are gluten free and they are definitely very moreish!

This recipe makes 48 muffins and I can guarantee they will all be eaten but if you have a few leftover they freeze well, I pop them into the school lunch boxes frozen and they are ready to eat by lunch.

Ingredients

150g ground almonds/almond meal

30g coconut flour

50g cornflour

40g buckwheat flour

1 tablespoon gluten free baking powder

100g butter, melted

140g Greek yogurt

1 egg, beaten

125mls milk

120g raspberry jam

Method

Preheat the oven to 170 degrees centigrade. Line two 24 mini muffin trays with cases.

In a large bowl, combine the ground almonds, coconut flour, corn flour, buckwheat flour and baking powder. Give these dry ingredients a whisk to get some air into the mix.

In a seperate bowl, whisk the melted butter and yogurt, add the egg and milk and whisk again.

Now, pour the wet ingredients into the dry and fold in gently, as it begins to combine, spoon in the jam and fold again to just incorporate the jam.

Using a dessert spoon, spoon the batter into the cases, around two thirds full, no more or they will come over.

Once you have filled all the cases, slide the trays into the oven and bake for 20 minutes until golden.

Allow to cool a little on a wire rack, they are delicious still warm from the oven.

Gluten Free Pizza Bases

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Over the years I have tried out a few gluten free pizza base recipes but nothing ever seemed to work particularly well so I just avoided pizza after a while.

Now that my youngest has coeliacs too I really needed to get pizza back on the menu and this is the best base according to him! More of a deep pan pizza than thin crust,  it freezes well and we find it best to let it cool a bit before eating to avoid it snapping in the middle of the slice of you are using your hands or you could just use cutlery!

Please excuse the overload of toppings, the boys get to make their own pizzas and and meat features heavily!

Makes two 25cm pizza bases.

Ingredients

150g ground almonds or almond meal

100g chickpea flour

40g LSA, ground linseed, sunflower and almond

2&1/2 teaspoons gluten free baking powder

280g plain Greek yogurt

4 eggs

1/2 teaspoon salt

Method

Preheat the oven to 200 degrees centigrade and place a roasting tin on the bottom shelf. Boil a full kettle of water.

Line two pizza trays with baking parchment.

Take two bowls and place the egg yolks in one and the whites in another.

To the yolks add the almonds, LSA, chickpea flour, baking powder and yogurt, beat until you have a creamy consistency.

Whisk the egg whites and salt until forming stiff peaks, gently fold one third of the egg whites into the yolk mixture. Add the remaining egg white, folding in gently.

Pour the batter onto the prepared tins, spreading with the back of a spoon to form the pizza discs.

Take the kettle and fill the roasting tin half way with boiling water.

Place the pizzas in the oven and bake for 10-12 minutes until risen and coloured.

Top the pizzas and return to the oven for 10-15 minutes until the toppings are cooked.

Vanilla Macaroons

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A rather old fashioned recipe but great for baking ahead for the holidays and did I mention gluten free and dairy free!

Makes 40.

Ingredients

220g ground almonds

350g caster sugar

4 egg whites

1 teaspoon vanilla extract

a little Demerara or raw sugar

Method

Preheat the oven to 170 degrees Centigrade.

Line two baking sheets with baking parchment.

Weigh the almonds and sugar into one bowl.

In the other, whisk the egg whites to stiff peaks, add a tablespoon of sugar, from the other bowl, and whisk until glossy.

In batches, fold the dry ingredients and vanilla extract into the egg whites.

Using a couple of teaspoons, spoon small scoops of macaroon onto the baking sheets, spaced well apart.

Bake in the oven for 15-18 minutes.

Allow to cool a little on the baking sheet before moving to a rack to cool completely!

 

Cherry and Almond Muffins

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A lunch box favourite with the boys and a great way to use up leftover jam!

I like to add ground almonds to this muffin recipe as I think that they go so well with cherries and make the muffins more filling for hungry school boys.

A word of warning about the sour cherries, do check for pips! The first one that I pulled out of the jar and ate had a pip still, not good for my teeth!!!

Makes 12.

Ingredients

175g plain flour

50g ground almonds

2 teaspoons baking powder

80g caster sugar

75g butter, melted

1 egg, beaten

130g yogurt

130mls milk

170g cherry conserve

24 sour cherries in syrup, dried on kitchen towel

Method

Preheat the oven to 170 degrees Centigrade. Line a twelve hole muffin tin.

In a large bowl, combine the flour, ground almonds, baking powder and sugar.

In a jug, combine the cooled butter, egg, yogurt and milk.

Add the wet to the dry ingredients gently without over mixing.

Spoon the conserve in and marble gently through the muffin batter.

Spoon into the lined cases and top each muffin with two cherries.

Bake in the oven for 25-30mins.

Butternut Pumpkin with a Spicy Crust

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This recipe came about in an effort to get the boys to eat more vegetables and it worked!

Now a firm favourite in our house I often make double and and the extra goes into my vegetarian enchiladas.

Ingredients

1 butternut pumpkin

80g ground almonds

100g Parmesan, finely grated

1/2-1 teaspoon chipotle chilli powder

1 tablespoon dried oregano

salt and pepper

Method

Preheat the oven to 160 degrees Centigrade.

Line two baking sheets with baking parchment.

Cut the pumpkin in half lengthways. Remove the seeds, peel and slice, around 1cm thick.

Lay the slices onto the prepared baking sheets.

Combine the almonds, Parmesan, chipotle chilli powder, oregano, salt and pepper.

Sprinkle the cheese mix over the pumpkin and bake for 30-40 mins until the squash is cooked through and the topping crisp.