Re: Re: Re: honey and almond flour

[Guest guest]

Hi Kim,

 

Can you share the name of that cookbook?  I think it would come in handy with my baking skills ;-). 

 

I started out adding walnuts to pecan flour or almond flour but everything reminds me of brownies.  I think it's because I grew up eating brownies with walnuts in them--good fake out I guess.

 

Debbie 40 cd

 

 

How well I understand about dealing with blood sugar fluctuations.  Unfortunately I also have to be careful with fruits, for some of the same reasons as honey but mostly because of my dysfunctional upper GI which can't handle fiber.

 

I generally use pecan meal/flour in the mix with almond flour.  I often add a bit of walnut flour (my body craves walnuts!) depending on what kind of muffin or bread I'm making.  My digestion has problems with cashew flour but I expect that would make a nice addition to a recipe.  I'm not as fond of the taste of other tree nuts, so haven't experimented, but any ground nut should work well for our recipes.   

 

I found a terrific Austrian cookbook that uses nut flours exclusively for wonderful tortes (a long tradition in that country), and have begun to experiment and adapt the recipes to make them SCD-compliant.  Hopefully I can restrain myself and not eat too much [grin].

 

I haven't yet purchased a nut grinder.  I either use my food processor or a coffee bean grinder, depending on how much flour I need.  I also purchase almond flour from Lucy's Kitchen several times a year (store it in my freezer), which does save time and energy.  It helps that I live in a pecan-growing region. I can even pick my own pecans if I wish to, which I usually don't, but it means I can find pecans relatively easy in local stores and grind my own flour, or find a mail-order source in the next state for pecan meal and not have to pay much in shipping costs.   

 

Last year I started adding shredded coconut or making coconut flour (bought from Lucy's Kitchen) to an occasional batch of muffins.  Makes a nice change.  But I waited until my fifth year on SCD before I attempted to add such a sweet and fibrous food. And I have to eat coconut cautiously; one muffin per week with coconut in it is about all my body will tolerate. Worth it, though.  

 

All part of dealing with a tempermental and dysfunctional digestion and a poor metabolism.

 

Kim M.

SCD 5+ years

 

>>>>>>>>>>>>>

......But, if you don't mind my asking, what other flours do you mix

with your almond flour in recipes?