The more I learn about almond flour, the more there is to love. Most importantly, it tastes sweet and rich. The richness comes from the beautiful healthy oils of the almond and it’s quite high in protein and fiber. If you are interested in exploring almond flour further, check out Elana Amsterdam’s web site (elanaspantry.com) or her book ‘the Gluten-Free Almond Flour cookbook’. She has a lot to say about it.
I was looking around web for ideas when I came across a recipe for Banana Bread with an Almond Joy Twist at mybakingaddiction.com. I loved the idea of the Almond Joy combination (almonds, coconut, and chocolate) and thought it would be interesting to try with almond flour. I took apart Jamie’s recipe and put it back together, in the process removing the gluten and veganizing it (the bananas did not make the cut…).
I was so fascinated last month reading the posts for the pancake ratio rally. What a fun idea! Because of my cookbook compulsion, I had purchased Michael Ruhlman’s book (Ratio: The Simple Codes Behind the Craft of Everyday Cooking) when it was published… but had not put it to use. (note: see a link to this book in my I Love Cookbooks to the right…)
I got Ruhlman’s book because I loved the idea of understanding the hidden mechanics underlying the process of how food happens. However, all of his baking ratios are based on weight rather than volume measurements – this means using a scale to weigh the ingredients. The idea of getting a scale and measuring by weight seemed unnecessarily complicated to me at the time.
Then I’d gotten seriously side-tracked about a year ago when I had to start baking gluten-free, egg-free, and dairy-free because of David’s newly discovered food sensitivities.
Gluten-free baking has the best chance of success with a combination of flours & starches. Different flours and starches having the same volume, may not have the same weight. Because of moisture content and other factors, a specific weight in my kitchen may not be the same in yours – although the volume is the same. I have had pretty good success baking gluten-free using the old measuring by volume – but now that I’ve gotten used to the scale – its seems easier then my Mother’s way of measuring. Plus fewer things to clean up. The Gluten-Free Girl’s says it all much better in her post ‘why we don’t use cups in our recipes’.
Please make a point of visiting all the g-free blogs participating in this month’s Ratio Rally. You will no doubt make many new discoveries. And also take time to visit Silvana’s Kitchen, who is our host this month – she has posted a round-up of the whole shee-bang.
Mrs. R of honey from flinty rocks made Lemon Lavender Muffins with Lavender Sugar
Alisha Austin of gfmostlyvegetarian made Sweet Potato Breakfast Loaf
Amanda Schaefer of Gluten Free Maui made Classic Banana, Oat, Pecan Bread
Amie Valpone of The Healthy Apple made Gluten-Free Agave Apricot Quick Bread
Britt Hodges of GF In The City made Date & Walnut Bread
Brooke Lippy of Bell Wookie made Double Chocolate Cherry Muffin
Caleigh of Gluten Free[k] made Cardamom Banana Bread
Caroline Karasik of The G Spot Revolution made Orange Spice Bread with a Vanilla Glaze
Claire Berman of Gluten Freedom made Piña Colada Muffins with Coconut-Rum Glaze and Toasted Coconut
Danna Owens of Sweet Dees Gluten Free made Blood Orange Cardamom Muffins
Erin Block of Mysteries Internal made Strawberry Yogurt Muffins
Erin Swing of The Sensitive Epicure made Chocolate Chip Walnut Muffins with Streusel
Flo of Makanaibio made 2 Recettes de Muffins ou de Gateau Rapides
Gretchen of kumquat made Gingerbread Fig Loaf
Irvin of Eat The Love made Gluten Free Glazed Meyer Lemon Muffins filled with Slow Roasted Balsamic Red Wine Strawberry Jam
Jenn of Jenn Cuisine made Chestnut and Chocolate Quickbread
Karen Robertson of Cooking Gluten Free made Muffins
Kate Brabon of Kate Alice Cookbook made Raspberry Banana Crumble-Top Muffins
Kate Chan of Gluten Free Gobsmacked made Mocha + Chocolate Chip Muffins/Quickbread
Lauren McMillan of Celiac Teen made Cocoa Quickbread
Lisa of Gluten Free Canteen made Almond Cherry Berry Banana Muffins, Gluten Free
Lisa of With Style and Grace made Rosemary Lemon Quick Bread
Marla Meridith of Family Fresh Cooking made Strawberry Snack Cakes
Mary Frances of Gluten Free Cooking School made Cranberry Orange Bread with Cream Cheese Icing
Meaghan Cassidy of The Wicked Good Vegan made Vegan Gluten-Free Apricot-Orange Bread
Nannette Minley of Nannette Raw made Chai Muffins
Robyn of Chocswirl made Brown Butter Apple Spice Muffins with Pecan Nut Streusel
Shauna of Gluten-Free Girl and the Chef made Lemon Poppyseed Bread with Ginger Glaze
Silvana of Silvana’s Kitchen made Chocolate-Coated Marshmallow-Topped Vanilla Cupcakes
Danna at Sweet Dees Gluten Free made Blood Orange Cardamom Muffins
Tara of A Baking Life made Carmelized Banana Bread with Pecan Streusel
Wendy Kirby of La Phemme Phoodie made Cheesy Apple Butter Bread with Garlic Powder
Winnie Abramson of Healthy Green Kitchen made Brown Butter Banana Bread
So, I was excited that the ratio rally was happening at the exact moment that I felt ready (emotionally ready and hardware ready).
Almond Joy Muffins – gluten-free, sugar-free & vegan
4 tablespoons golden flax meal
6 tablespoons coconut milk
4 oz flax meal slurry
Whisk together all dry ingredients in a medium sized bowl.
Add the dry mixture to the wet mixture in 3 additions, mixing well after each. Gently fold in chocolate chips, coconut, and almonds.
Do not let this batter sit around, the vinegar will immediately start to react with baking soda causing bubbles – which is exactly what you want, but you will want it to be in the oven as its doing so.
confession: I originally intended this as a loaf, which I tried, but the high percentage of almond flour meant the cooked full-sized loaf was a bit fragile, especially warm – so the whole loaf fell apart! We ate it anyway, just breaking off big chunks – because it was so good! If you try this recipe as a loaf, be sure to let it cool, before attempting the de-pan maneuver. If allowed to cool to room temperature, the coconut oil will hold the whole loaf together. If you have mini-loaf pans, that would be fun also.
- substitute butter (room temperature) for the coconut oil
- substitute 2 eggs for the flax meal slurry
- substitute any other non-dairy milk for the coconut milk (wouldn’t almond milk be nice?)
- if you like the original idea of banana – substitute mashed banana for flax meal slurry
- for the tapioca flour, you can substitute arrowroot, cornstarch, or potato starch
- for the quinoa flour, substitute millet or sorghum flour
- substitute honey or maple syrup for the agave