Re: Re: nut flour cookbook -- was honey and almond flour

[Guest guest]

Debbie

The book is Fabulous & flourless, by Wachtel Mauksch. (New York: Macmillan, 1997. 002862002x. Oops, the author is Czechoslovakian not Austrian, but there is a long tradition of nut flour baking in that region. The recipes contain one or more foods not permitted on SCD, usually sugar and currant jelly, but it isn't too difficult to substitute and adapt. I've tried one recipe adaptation so far, turned out great. I'm trying another one over the holidays. I found that the author's discussion of nuts and nut grinders very helpful, and I refer to that section fairly often.

Of course I like tortes and don't like sweet desserts as much I used to, so these recipes suit me nicely.

The book is out of print; I don't think I've seen anything about a reprint. Someone on the Long Island listserv mentioned it not long after I started SCD, I borrowed a copy through my library's interlibrary loan service, liked it, so searched for a used copy and eventually found one. I haven't found the energy to tackle adapting one of the recipes from this book until recently -- or felt my digestion could cope reasonably well until now.

I suggest borrowing the book first, so you'll know whether it is something you want a copy of. Just ask your local library to order it through interlibrary loan.

Kim M.

SCD 5+ years

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

Hi Kim,Can you share the name of that cookbook? I think it would come in handywith my baking skills ;-).I started out adding walnuts to pecan flour or almond flour but everythingreminds me of brownies. I think it's because I grew up eating brownies withwalnuts in them--good fake out I guess.Debbie 40 cd

[Guest guest]

the book is available on amazon for $122.50!!!

Re: Re: nut flour cookbook -- was honey and almond flour

Debbie

The book is Fabulous & flourless, by Wachtel Mauksch. (New York: Macmillan, 1997. 002862002x. Oops, the author is Czechoslovakian not Austrian, but there is a long tradition of nut flour baking in that region. The recipes contain one or more foods not permitted on SCD, usually sugar and currant jelly, but it isn't too difficult to substitute and adapt. I've tried one recipe adaptation so far, turned out great. I'm trying another one over the holidays. I found that the author's discussion of nuts and nut grinders very helpful, and I refer to that section fairly often.

Of course I like tortes and don't like sweet desserts as much I used to, so these recipes suit me nicely.

The book is out of print; I don't think I've seen anything about a reprint. Someone on the Long Island listserv mentioned it not long after I started SCD, I borrowed a copy through my library's interlibrary loan service, liked it, so searched for a used copy and eventually found one. I haven't found the energy to tackle adapting one of the recipes from this book until recently -- or felt my digestion could cope reasonably well until now.

I suggest borrowing the book first, so you'll know whether it is something you want a copy of. Just ask your local library to order it through interlibrary loan.

Kim M.

SCD 5+ years

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

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