Chez Bettay, the Vegan Gourmet
RECIPES | PANTRY | TOOLS | TEATIME | HEALTH | ABOUT | CONTACT | BOOKS | HOME
Vegan Desserts
A-1 Something Sweet
Apple Tart
Banana Bread
Basic Vegan Sugar Cookie
Biscoff Cookies
Cappuccino Coffee
Coconut Ice Cream
Chocolate Ganache Frosting
Chocolate Pudding
Chocoolate Mousse on the Loose
Chocolate Mousse Raspberry Parfait
Coconut Cupcakes
Coconut Sugar Cookie
Crustless Pumpkin Pie
Deliriously Decadent Double
Chocolate Torte
Dessert Spring Rolls
Espresso Chocolate
Shortbread Cookies
Fired Pineapple Rounds
Fresh Peach Vegan Ice Cream
Frozen Desserts
Gluten-Free Almond Flour
Chocolate Chip Cookie
Go Bananas
Kona Joe
Double Coffee Ice Cream
Lemon Coconut Pound Cake
Lime Bars
Missionary Chocolates
- Vegan Truffles
Mousse on the Loose
Poires au Chocolat
"Chocolate Covered Pears"
Pina Colada Carrot Cake
Ruby Poached Pears
Rhubarb Sweet Sour Crispy Tart
Soyatoo Soy Whip
Store Bought Desserts
Sugar Cookie Crust
Apple Tart
Tapioca Pudding
Vanilla Cupcakes
Vanilla Bean Frosting
Vegan Royal Icing
 
NEW Vegan Tea Time Treats
 
<<< RETURN To RECIPES

 

Honeyville Farm
Blanched Almond Flour

Honeyville's Blanched Almond Flour is certified gluten-free. Full of protein and dietary fiber, almond flour works well in a wide variety of recipes. Blanched Almond Flour can be substituted for flour in cakes, breads, cookies, muffins, and your favorite recipes that call for flour. Use it as a thickener in soups and puddings too! The taste and texture is phenomenal. With a fraction of the carbs of wheat flour, almond flour provides a hearty flavor and consistency without adding all of those empty calories.

Honeyville Blanched Almond Flour

Honeyville’s Blanched Almond Flour is 100% pure skinless almonds, with no additional ingredients added. The almonds are not subjected to any chemical or steam treatments. Blanched Almond Flour is simply skinless almonds that are milled into fine flour. The only process that occurs, other than milling, is a hot water bath to remove the skins from the almonds. Honeyville Blanched Almond Flour is an ideal product for your gluten-free and low-carb baking needs. For almond flour with the skin, try Honeyville Natural Almond Flour.

Shelf-Life:  Blanched Almond Flour will store for 3 to 6 months in a sealed 5 pound bag under ideal storage conditions (cool, dry place). Almond flour may also be refrigerated or frozen for storage purposes.


HINT: Honeyville Grain Blanched Almond Flour may be stored in an airtight container in your freezer. If you do freeze it, you’ll have to let it come to room temperature before being able to scoop it out like flour. Freezing makes it solidify, seems crazy, but this is what happens when it is frozen. Better to keep it refrigerated if you use it often. Otherwise, you'll have to pre-plan some warm-up time for the frozen package to come to room temperature!

Uses:  Substitute Blanched Almond Flour with any recipe calling for flour to make healthy gluten-free baked goods and more.

Packaging Sizes:  Blanched Almond Flour in bulk is available in a 5 pound bag and a 25 pound bag. Packaging may vary.

All about Honeyville Grain Blanched Almond Flour
-Sold in 5 lb. bags (about 23 cups)

-Often used as a wheat flour substitute

-Full of protein and dietary fiber (see nutritional info below)

-Almond Flour is also known as Almond Meal, Almond Powder, Ground Almonds, Nut Powder, or Nut Meal

-Blanched Almond Flour is almonds, with the skins removed, milled into fine almond flour (want the skins milled into flour as well? Try the Natural Almond Flour)

-Honeyville's Blanched Almond Flour is 100% Pure Almonds, with no additional ingredients added

-Almond Flour is not subjected to any chemical or steam treatments.  The only process that occurs, other than milling, is that Blanched Almonds go through a hot water bath to remove the skins.  Rest assured that with Honeyville Almond Flours, you are getting great tasting, additive-free product.

Nutritional Facts
Serving Size: 28g
Calories: 160
Total Fat: 14g
Cholesterol: 0mg
Sodium: 10mg
Total Carbohydrates: 6 g
Dietary Fiber: 3 g
Sugar: 1 g
Protein: 6g

BUY Honeyville Blanched Almond Meal Flour, 5 pound bag.

 

 

Vegan Desserts

Gluten-Free
Blanched Almond Flour
Chocolate Chip Cookies

Gluten-Free Honeyville Blanched Almond Flour Chocolate Chip Cookies

My young nephew, Sammy, who visits often, has a gluten allergy. So I wanted to provide a gluten-free chocolate chip cookie that he could enjoy, but would taste yummy for the rest of us “gluten-eaters.” Honeyville Grain has the very BEST blanched almond flour you have ever tasted and in my opinion makes a perfect gluten-free chocolate chip cookie.

Preheat Oven: 350 degrees F.

Ingredients

The Wet

1 cup Jarrow Organic Extra Virgin Coconut Oil
1 vanilla bean, removed from jar and squeezed to release seeds (video below)
1 tablespoon vanilla bean extract (homemade)
Honeyville Farm Blanched Almond Flour1/2 cup pure maple syrup (Trader Joe's)

The Dry

3 cups Honeyville Farm Blanched Almond Flour
2 tablespoons organic chia seeds, ground
1/2 teaspoon sea salt
3/4 teaspoon Bob’s Red Mill baking soda

Hand Fold

1 package (12 ounces) semi-sweet “dark” chocolate chips (vegan - Trader Joe's)


Tools

Cuisinart Elite Food Processor
measuring spoons and cups
Endurance´┐Ż Spring Release Scoop, 1.75 inch size.
spatula

Preparation

The Oven and Cookie Sheet

Preheat the oven to 350 degrees F.

Line a cookie sheet with parchment paper and set aside.


Coconut Oil, Vanilla, Maple Syrup Creamed Together
Coconut Oil, Vanilla, Vanilla Bean Seed and Maple Syrup Creamed Together

The Wet Ingredients

Use a Cuisinart fitted with the Knife Blade and add all the WET ingredients: the Coconut Oil, vanilla, vanilla bean seeds and maple syrup.

Blend till the ingredients are smooth and creamy like mayonnaise.




Vanilla Bean Paste

I presoaked a large jar of Madagascar Vanilla Beans, Grade B, in 80-proof vodka, for about 3 months. The beans are dry and quickly soak up the vodka and swell up like plump worms. Unlike most of the vanilla extract information I've read on-line and in cookbooks, I decided to leave the vanilla beans WHOLE and put them into the vodka jar without cutting them. The result is not only fabulous vanilla extract liquid, but a luscious vanilla bean paste that can be squeezed from each vanilla bean. All you have to do is snip the end of the fattest part of the bean and squeeze the vanilla bean paste right into your recipes! I put the bean back into the jar with the snipped end down so that it continues to brew in the vodka.


Honeyvill Farm Blanched Almond Flour
Honeyville Farms Blanched Almond Flour Added to Wet Ingredients

The Dry Ingredients

Add the blanched almond flour, baking soda, ground chia seeds, and sea salt to the Cuisinart bowl and pulse till the mixture incorporates with the wet and the contents are smooth and creamy.

Almond Flour, Coconut Oil and Semi-Sweet Chocolate Chips
Vegan Chocolate Chips Folded into the Batter

The Chocolate Chip FOLD

Scrape the batter into a medium-sized bowl and add the chocolate chips.

RSVP Endurance 1.5 inch Scoop

Fold the chocolate chips into the batter till distributed evenly.

Cover the bowl with plastic wrap and refrigerate for approximately 20 minutes.


Try not to eat all the raw dough... but it is SOOOO GOOOD RAW!

The Scoop

I used a small scoop to create approximately 12 cookies on my parchment lined cookie sheet. The spring loaded scoop is an RSVP Endurance´┐Ż Spring Release Scoop, 1.75 inch size.

Blanched Almond Flour Chocolate Chip Cookies
Baked Blanched Almond Flour Chocolate Chip Cookies- Vegan and Gluten-Free

The Bake

Bake in a 350 degree pre-heated oven for approximately 10 minutes. These cookies DO NOT spread out when baked and will take on a browned-edge when baked.

Presentation

These gluten-free chocolate chip cookies are DELICATE when warm! They must be cooled completely or they will crumble in your fingers. I also find that if you cool the oven and then put them back in with only the oven light one overnight, they even dry out more and are crispier with a gooey chocolate bite included.

But if you're like me, the raw dough is good, the warm crumbly cookie is good, and the crispy cookies are good too!!!

EAT them at whatever level you enjoy!

HINT: I like to put these baked beauties back into the oven after it has cooled and turn on the oven light. This keeps the cookies crisp on the outside and warm and soft on the inside… just like I finished baking them. Mind you, they don’t last long around our test kitchen!



Related Articles

How to Make Vanilla Extract

Espresso Chocolate Shortbread Cookies

Betty Morgan, Chez Bettay, the Vegan Gourmet
Chez Bettay
 

Can't Find A Recipe?


 
Follow Chez Bettay, the Vegan Gourmet RSS for Chez Bettay, the Vegan Gourmet Follow Chez Bettay on Pinterest Follow Chez Bettay at Google+ Follow Chez Bettay on Facebook Follow Chez Bettay on Twitter Watch the Latest Videos by Chez Bettay on YouTube
 
 
 
 
Chez Bettay
 
 
 
 
 
 
 
 
iHerb Discount Coupon Code
 
 
 
Samaritan Ministries Health Care for People of Faith
 
 
 
Chez Bettay
Follow Chez Bettay on Pinterest Follow Chez Bettay on Twitter Sign Up for Chez Bettay's RSS Watch the Latest Videos by Chez Bettay on YouTube Follow Chez Bettay at Google+ Follow Chez Bettay on Facebook Follow Chez Bettay on Pinterest Follow Chez Bettay on Twitter Sign Up for Chez Bettay's RSS Watch the Latest Videos by Chez Bettay on YouTube Follow Chez Bettay at Google+ Follow Chez Bettay on Facebook


"Blanched Almond Flour Chocolate Chips - Gluten-Free"
RECIPES | PANTRY | TOOLS | TEATIME | HEALTH | ABOUT | CONTACT | BOOKS | HOME

All Rights Reserved. Copyright © 2004-2016 Betty A. Morgan |