recipes using Nuts and nut flours

[Guest guest]

After placing my order with , I got to thinking.....

what am I going to do with the Nuts and nut flour??

Here are a few recipes I found from

Low-Carb Luxury

Almond Flour Pound Cake

Ingredients:

1 cup butter (2 sticks) softened at room temperature

1 cup Splenda®

5 eggs - at room temperature

2 cups almond flour

1 tsp. baking powder

1 tsp. lemon extract

1 tsp. vanilla extract

Cream butter and Splenda well. Add eggs - one at a time - beating well after

each. Mix almond flour with baking powder and add egg to mixture a little at

a time while beating. Add lemon and vanilla extracts. Pour into greased

9 " -10 " Springform pan (or 9 " round cake pan) and bake at 350°F for 50-55

minutes.

Makes 12 servings. 5.5 carb per serving.

Banana Spice Cake

Ingredients:

1 cup butter (2 sticks) softened at room temperature

1 1/4 cups Splenda® *

5 eggs - at room temperature

2 cups almond flour

1 tsp. baking powder

1 tsp. cinnamon

1/8 tsp. ground cloves

2 tsp. banana extract

1 tsp. vanilla extract

Cream butter and Splenda well. Add eggs - one at a time - beating well after

each. Mix almond flour with baking powder and spices. Add egg to mixture a

little at a time while beating. Add banana and vanilla extracts. Pour into

greased 9 " -10 " Springform pan (or 9 " round cake pan) and bake at 350°F for

50-55 minutes.

* For a more decadent flavor, use 1 cup Splenda and 3 tbsp Brown Sugar Twin

(the Canadian/Cyclamate variety works best.)

Makes 8 servings. 6.2 carb per serving. (Also excellent with 1/2 Cup chopped

walnuts or hazelnuts added!)

Almond Cookies

Ingredients:

2 Cups almond flour

1/2 Cup Splenda®

1 stick (1/2 Cup) softened butter

1/2 tsp. salt (if using salted butter, omit salt here)

1 tsp. vanilla extract

1 tsp. almond extract

Preheat oven to 300°F. Combine all ingredients. Form dough in to walnut

sized balls and place onto greased cookie sheet. Bake for 5 minutes. Press

down lightly with fork, then continue to bake for another 15 minutes. Let

cool.

Approximately 2.7 carbs per cookie.

Almond Pancakes

Ingredients:

1/2 Cup almond flour

1 pkt Splenda®, sacharin, or cyclamate

2 eggs-beaten

1/3 cup seltzer water

1 tbsp. heavy cream

1/4 tsp. salt

dash of cinnamon

Simply combine all ingredients and cook on a hot, lightly greased griddle or

skillet. Serve with sugar free syrups, or cool a bit and use as " bread " with

low-carb spreads. (If using with non-sweet toppings, leave out sweetener and

cinnamon.)

Macadamia Nut-Crusted

Beef Roast

Ingredients:

2-4 lb Beef Roast

3.5 oz jar macadamia nuts

3 tbsp of sugarfree mayonnaise

1 tbsp of Italian Dressing

Rinse and coarsly chop macadamia nuts. In a small bowl, combine chopped

nuts, mayonnaise and Italian Dressing. Mix the three into a paste. Coat the

top of beef roast with the mixture and press it down firmly. Bake the roast

at 400 for the time specified for its weight to desired doneness. (Cover

roast for last 30 minutes to keep the nuts from browning too much.)

Trace carbs per serving.

Almond Chicken

Ingredients:

4 chicken breast halves, skinned and boned

1 large egg

½ teaspoon dried tarragon, crumbled

¾ cup sliced almonds, finely, minced

¼ cup grated Parmesan cheese

2 tablespoons olive oil

2 tablespoons unsalted butter

salt and freshly ground white pepper

Blanched almond flour for dredging

Lemon wedges

Place chicken breast halves between two sheets of plastic wrap and lightly

pound to an even 1/2 inch thickness. In a shallow bowl, beat the egg and add

the tarragon; season with salt and pepper. On a plate, combine the minced

almonds and Parmesan cheese.

Heat oil and butter in a skillet large enough to hold chicken pieces without

them touching each other. Dust the chicken breasts with almond flour and dip

in egg and then in almond/cheese mixture to coat completely. Immediately

transfer them to the skillet and sauté until golden brown, about 1 ½ minutes

per side. (To make sure that the chicken is cooked right through, cut into a

piece. It should be pearly white, not pink in the middle.) Transfer to

heated plates, season lightly with salt and pepper, garnish with lemon

wedges.

Serves 4. 2.5 carbs per serving.

Dianne

163/145/140

" The weakest among us can become some kind of an athlete,

but only the strongest can survive as spectators. "