almond meal

A hint of orange blossom adds a floral touch to the this polenta and almond-based orange cake.

Orange and polenta cake

unsalted butter,

demerara caster sugar

eggs

vanilla essence

(200 grams) almond meal

coarse polenta

oranges

tsp orange blossom water

gluten-free baking powder

Creme fraiche

(250 milliliters) orange juice

milliliters orange blossom water

cardamom pods, crushed

caster sugar

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Simple tutorial on how to make almond meal. Great for gluten-free and grain-free baking with just 1 blender, 1 ingredient, and 5 minutes required.

How to Make Almond Meal

almonds

Add almonds to a high-speed blender&nbsp;and blend on high until a fine, powdery flour is achieved. We recommend turning the blender on the highest setting for 5-10 seconds. Then stop, shake the blender, and hit the sides to shake loose any clumps that have formed. Blend again until fine and powdery&nbsp;— all in all about 10-15 seconds of blending. You'll know you've gone too far if it starts turning to almond butter or clumping up on the sides.&nbsp;

Check your blender for bits of nuts and continue blending, occasionally removing your blender from the base and shaking to ensure all nuts are well blended.

Transfer to a jar or container and store up to 1 month unrefrigerated, often longer. See notes for recipe suggestions.

https://www.youtube.com/watch?v=73g2AX1gjDw

Simple tutorial on how to make almond meal. Great for gluten-free and grain-free baking with just 1 blender, 1 ingredient, and 5 minutes required.

Full Recipe: https://minimalistbaker.com/how-to-make-almond-meal/
 
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How to Make Almond Meal | Minimalist Baker Recipes

1. Boil potatoes in salted water until tender and a fork can pierce the potatoes easily, about 20 minutes. Drain, return to the warm pot (no longer on the heat)

Gluten-Free Matzo Balls

potatoes

eggs,

potato starch

fresh dill, minced

salt

baking powder

garlic powder

black pepper

This nectarine frangipane tart is a delightful afternoon treat with friends and family.

Nectarine frangipane tart

(150 grams) plain flour

(55 grams) almond meal

(50 grams) icing sugar mixture

chilled butter

just-ripe nectarines, quartered, stoned,

Caster sugar, to sprinkle

butter, softened

(100 grams) caster sugar

(100 grams) almond meal

(40 grams) plain flour

These gluten-free cookies are rich and buttery thanks to the peanut butter, with just the right amount of chocolate.

Gluten-free peanut butter chocolate chip cookies

(1 1/2 cups) almond meal

(1/2 cup) coconut flour

(1/4 cup) gluten-free cornflour

(3/4 cup) coconut sugar

bicarbonate of soda

sea salt

natural peanut butter (no sugar

(1⁄3 cup) melted coconut oil

egg,

vanilla extract

dark chocolate (85% cocoa), finely chopped

Create a cake that everyone can enjoy with this gluten-free whole mandarin and orange cake.

Gluten-free whole mandarin and orange cake

mandarins, unpeeled

orange, unpeeled

Coles Brand Australian free range eggs

(220 grams) caster sugar

Crème fraîche

(110 grams) caster sugar

(125 milliliters) mandarin juice

cinnamon

mandarin zest

Make a date with your couch to best enjoy the warming goodness of this take on an indulgent sticky date pudding from Elena Duggan.

Sugar-free chocolate and sticky date pudding

fresh medjool dates, pitted

buckwheat flour

(35 grams) raw cacao powder

vanilla bean, split, seeds

tsp bicarbonate of soda

solidified coconut oil

sugar-free dark chocolate (from supermarkets and health food stores), finely chopped

eggs, lightly beaten

buttermilk

coconut milk

vanilla beans, split, seeds scraped

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5348771529001-5853650538001

Creating a gluten-free dessert has never been easier with this free-form apple pie.

Free-form apple pie

Gluten-free plain flour,

egg, separated

almonds (almond meal)

Granny Smith

tbsp caster sugar

sugar

pure icing sugar, sifted

gluten-free plain flour

butter, cubed,

water

This dish by Anthony Hart is truly a chocolate oasis. It is sure to have any chocolate lover drooling!

Chocolate Oasis

gelatine powder

milk

honey

double cream,

dark chocolate callets, 70.5%

milk chocolate callets, 33.6%

cream,

rapadura sugar

plain flour

cocoa nibs

salt flakes

mandarins

glucose

lemon juice

glucose syrup

double cream

thickened cream

ground cinnamon

cocoa butter

orange chocolate callets, plus extra if needed

Chocolate Cream in piping bag

Mandarin Jam in piping bag

Cinnamon Salted Caramel

Cocoa Nib Streusel

Dark Chocolate Décor natural shapes

Dark Chocolate Décor sticks

Dark Chocolate Décor disks

Orange Chocolate Décor disks

Just mix and chill with these deliciously easy, raw peanut butter brownies.

Raw peanut butter brownies

pkt medjool dates, seeded

(35 grams) cacao powder

(60 milliliters) maple syrup

tsp salt

(70 grams) Mayvers Smooth Peanut Butter

Everyone loves a rich, chocolaty Black Forest cake crammed with cream, kirsch and cherries. We have taken this traditional recipe and created a gluten-free version so that everyone can tuck in.

Black forest cake

dark chocolate

Nuttelex spread

(250 milliliters) hot water

(250 grams) brown sugar

(120 grams) gluten-free self-raising flour (see note)

(35 grams) rice flour

(25 grams) gluten-free cocoa powder

(60 grams) almond meal

(16 grams) baby rice cereal (such as Farex)

jar pitted morello cherries

(60 milliliters) kirsch (see note)

dark chocolate, extra, grated

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5348771529001-5604881480001

Fill your home with the gorgeous aroma of freshly baked berry cakes. They make great lunchbox snacks too.

Berry cakes

ground almonds (almond meal)

lemon, rind finely grated

eggwhites,

butter, melted, cooled

blueberries

Pour yourself a cup of tea and treat yourself with a slice of this rustic blueberry and almond cake.

Rustic blueberry and almond cake

(330 grams) caster sugar

(110 grams) self-raising flour

(50 grams) plain flour

(90 grams) almond meal

(120 grams) sour cream

tbsp flaked almonds

Blueberries, extra, to serve

As much as this blueberry almond tea cake is for berry lovers, it is a true almond lover’s dream. The almond flavor comes through strongly with each bite, and is the true champion of this simple one layer cake.The batter for this cake comes together very quickly and easily. Garnish with a light dusting of confectioner's sugar, this simple celebration cake tastes fabulous slightly warm from the oven!

Blueberry Almond Tea Cake

(100 g) whole wheat pastry flour (or unbleached all-purpose flour)

(100 g) almond meal/flour

Diamond Crystal kosher salt

(50 g) sliced almonds

(150 g) granulated sugar

lemon

(6 oz; 170 g) unsalted butter

almond extract

eggs, lightly whisked (room temperature)

(8 oz) fresh blueberries

sugar (optional) (for serving)

Preheat the oven to 325°F (160°C) with a rack in the center position. Generously grease an 8-inch cake pan (at least 2-inches deep) with baking spray or butter and line the bottom with a round of parchment paper (here&#39;s an easy tutorial!), grease again, and set aside.

In a medium bowl, whisk together the whole wheat pastry flour, almond meal, baking powder, and salt. Reserve and set aside roughly one tablespoon of sliced almonds. Break the remaining almonds with your hands and stir them into the flour mixture.

In a stand mixer bowl, combine the sugar and lemon zest. Using your fingertips, rub the lemon zest into the granulated sugar until fragrant and moist. Add the softened butter, almond extract, and vanilla extract. Using the paddle attachment, cream the butter and sugar mixture over medium-high speed until light and fluffy, about 3 to 4 minutes. Scrape down the bowl halfway through to ensure all of the ingredients are incorporated evenly. Reduce the speed to medium and slowly add the eggs. Beat until incorporated (it may look slightly broken). Over low speed, slowly add the flour mixture in two additions, alternating with the milk. The batter will be relatively thick.

Reserve a small handful (8 to 10 blueberries) of blueberries for later. Using a large spatula, gently fold the remaining blueberries into the cake batter. Transfer the batter into the greased cake pan, and smooth the top with a small offset spatula. Distribute the remaining blueberries on top, gently pressing them into the batter. Top with the remaining sliced almonds.

Bake for 55 minutes to 60 minutes, or until a toothpick inserted in center comes out clean. Allow the cake to cool in the pan on a wire rack for 10 to 15 minutes. Using a knife, run along the sides of the cake pan to release the sides of the cake and carefully invert onto a wire rack. Flip and allow the cake to cool right-side up.

Serve slightly warm or at room temperature, dusted lightly with confectioner’s sugar as desired.

The flavours of traditional black forest cake are evoked in this delicious steamed chocolate pud.

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