almond flour Archives - Decadently Fit

Tag: almond flour

20
Aug
2013

Peach Crisp with Coconut Whipped Cream

categories: Cheat Day, Dairy Free, Desserts, Gluten-Free, Vegan

Last week, while trying out this whole gluten-free lifestyle, I learned a lot. What stuck out most to me was some times those with a gluten allergy also have a dairy allergy. To be specific, a casein allergy. Casein is a protein found in dairy. A very hard protein to digest.

Dairy and I have never gotten along, but at least I can somewhat tolerate casein once it has been cooked. I won’t go into anaphylactic shock, instead I will feel like a tiny demon is using my stomach as a trampoline park.

Let’s face it, like gluten, dairy is in everything, especially desserts. Having that removed from your food list permanently along with gluten would narrow your food choices significantly.

So, for my gluten, dairy, and egg free followers, here is a sweet treat. This peach crisp is made with a combination of gluten-free flour (garbanzo bean flour, potato starch, tapioca flour, white sorghum flour, and fava bean flour), almond meal, and coconut sugar. Tossed together with beautiful, juicy peaches. The perfectly portioned peach treats are topped with a cinnamon infused crumble that is to die for. A small mountain of dairy-free coconut whipped cream adorns the crisp.

Even though this dish was made with my gluten and dairy free followers in mind, this version of peachy goodness is great for everyone. Do keep in mind, although the calories are lower than a regular peach crisp, this is not a low-carb dessert. It is a clean dessert. For a lower calorie, lower fat version of this dessert, omit the crumble.

Recipe

Serves 4

Toss together

2 peaches, cut into 1 inch pieces (you can choose to take the skin off, or leave it on)

1 tablespoon gluten-free flour (I used Bob’s Red Mill)

1 tablespoon almond meal

1 teaspoon ground cinnamon

1 tablespoon coconut sugar

Crumble

1 tablespoon coconut oil

1/2 cup gluten-free flour

2 tablespoons almond meal

1 1/2 tablespoons coconut sugar

1/2 teaspoon cinnamon

1 teaspoon pure vanilla

1/2 teaspoon sea salt

Whipped Cream

1 can of full fat coconut cream, chilled for 24 hours (do not freeze)

Directions:

Pre-heat the oven to 350 degrees.

Toss together the first 5 ingredients in a medium bowl. Divide into 4 small ramekins.

In another medium bowl combine all ingredients using a fork. The mixture should be crumbly. Divide the crumb topping into 4, and top the peaches with the mixture. Bake for 20 minutes.

While the crisp is baking, open the can of the coconut cream. Scoop out the cream, reserving the water for your morning smoothie. Using the whisk attachment on your mixer, whip the coconut cream, on medium high-speed, till it resembles whipped cream. Refrigerate immediately.

When the crisps are done, let cool slightly. Top with coconut cream. Prepare to be blown away.

Don’t forget to pin this recipe so your friends can be blown away too.

Servings: 4• Size: 1 ramekin • Calories: 219• Fat: 9g • Carb: 34g • Fiber: 4g • Protein: 4g • Sugar: 14g • Sodium: 23mg • Cholesterol: 0mg

20
Jul
2013

Almond Muffin (made in the microwave)

categories: Breakfast, Main Dishes, Quick Meal

My boys will be starting school in exactly 17 days. Who’s counting? During the school year I am notorious for not eating breakfast. Why? Well, raise your hand if you are guilty of not eating a healthy breakfast because it takes more time, and you would rather not eat junk. (raises hand).

I like sleeping in. So I will push the limits as far as I can sometimes. When I finally do drag myself out of bed I stumble half awake to the Keurig. Pop in the k-cup, stare at the dripping, addicting substance till it fills my cup completely. Pour in my creamer and stevia, then sit on the couch watching the Food Network while gulping down my dark liquid friend. Sometimes I will jump on the computer and start a blog or respond to emails.

On a normal day I look at the clock at some point and become frantic. Realizing that I have just enough time to wake the boys up, make them breakfast, make sure they are dressed, teeth and hair are brushed and all the right accompaniments are in their back packs. Then frantic part two sets in when I realize I forgot to pack their lunch. I scramble to the kitchen, throw together a sandwich and throw in some healthy sides and a drink. Throw the lunch box in their back pack and run out the door to get them to school on time. Phew!

Sound familiar? Not one part of that chaotic routine includes me eating breakfast. As much as I would love to get up earlier to incorporate a well-balanced meal, it most likely won’t happen. BUT, if I can spend 5 minutes between the chaos making and eating something healthy, I will.

My clean eating, health conscious friend, Alicia, posted a great busy morning mom recipe on her facebook last week. A clean, protein filled muffin that you can make in the microwave. The clean up is minimal because you mix and microwave the muffin in a coffee cup. So brilliant.

I tweaked her recipe a little to meet my dietary needs, so I am going to post her recipe and mine. You can decide which meets you needs or swap between them.

I know this will become one of my staple breakfasts during the school year. Because as we all know, if you don’t fire up your metabolism in the morning, you are doing body a disservice. I no longer have an excuse not to eat a clean, health breakfast. Thanks, Alicia!

Alicia’s Flaxseed Muffin Recipe

1/4 cup Bob’s Red Mill Organic Flaxseed Meal

1tsp baking powder

2tsp cinnamon powder

1tsp coconut oil

1 egg

2tsp honey

Mix all ingredients in a coffee mug. Pop in the microwave for 50 seconds then dump on plate and enjoy!

Servings: 1• Size: 1 muffin • Calories: 248 • Fat: 16g • Carb: 24g • Fiber: 2g • Protein: 9g • Sugar: 21g • Sodium: 386mg • Cholesterol: 185mg

My Almond Muffin Recipe

1/4 cup Bob’s Red Mill Flour Almond Meal

3/4 teaspoon baking powder

1 teaspoon cinnamon

pinch of sea salt

1 tablespoon maple syrup

1 egg

1 teaspoon real vanilla extract

Servings: 1• Size: 1 muffin • Calories: 345 • Fat: 18g • Carb: 40g • Fiber: 7g • Protein: 12g • Sugar: 24g • Sodium: 388mg • Cholesterol: 195mg

14
Mar
2013

Paleo Friendly Turkey Meat Balls

categories: Main Dishes

I have not converted solely to the Paleo way of eating, but I like eating clean and limit my gluten. The Paleo recipes help me to just that. For those of you who are not familiar with the Paleo Diet, let me explain. Paleo-ians, believe that the cave man had it all figured out in terms of what we should be eating. Better yet, let the founder himself explain, “The Paleo Diet is based upon eating wholesome, contemporary foods from the food groups our hunter-gatherer ancestors would have thrived on during the Paleolithic era, the time period from about 2.6 million years ago to the beginning of the agricultural revolution, about 10,000 years ago. These foods include fresh meats (preferably grass-produced or free-ranging beef, pork, lamb, poultry, and game meat, if you can get it), fish, seafood, fresh fruits, vegetables, seeds, nuts, and healthful oils (olive, coconut, avocado, macadamia, walnut and flaxseed). Dairy products, cereal grains, legumes, refined sugars and processed foods were not part of our ancestral menu”. I agree with most of what was said, but I need dairy and carbs every now and then. In moderation of course.

This recipe is chock full of veggies and lean protein, with a splash of almond flour to help bind them together. All the ingredients are chopped and mixed in a food processor. The balls come out light and the veggies are hidden. They are perfect for health nuts and picky eaters alike. If you want the rest of your meal to mimic the Paleo ideals, cauliflower mashed potatoes or zucchini noodles would be a perfect pairing.

1 lb ground turkey or chicken

1 zucchini, cut into 4 pieces

handful of spinach

1 cup baby carrots

3 medium garlic cloves

¼ cup blanched almond flour

1 egg

1 teaspoon sea salt

½ teaspoon ground white pepper

Pre-heat oven to 350. In a food processor, pulse together the zucchini, carrots, and garlic.

Add almond flour, egg, turkey, salt, pepper. Puree till smooth. Using a melon baller, scoop the turkey mixture onto a foil lined baking sheet. Spritz the balls with olive oil.

Bake 25 minutes.