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Maria Sobinina - Almond Flour Cookbook: Gluten Free Low Carb Almond Flour Recipes

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Maria Sobinina Almond Flour Cookbook: Gluten Free Low Carb Almond Flour Recipes
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Almond Flour Cookbook: Gluten Free Low Carb Almond Flour Recipes: summary, description and annotation

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Almond Flour Be Gluten-Free. Would you like to impress your loved ones with tasty and healthy dishes? This Almond Flour Cookbook is for you. With Marias step-by-step instructions it is easy to make any dish a success. Surprise your guests and loved ones with your creations.
Almond flour has high nutritional content, and it is low on carbohydrates. It is a popular gluten-free substitute for wheat flour.
Almond Flour dishes come in many flavors. Unleash your creativity with easy step by step guided recipes! Get your cookbook copy today.
With the help of this cookbook you will be able to make the following recipes:
Almond Flour Banana Bread
Almond Flour Coconut Bread
Almond Flour Pumpkin Bread
Almond Flour Pancakes
Almond Flour Coconut Pancakes
Almond Flour Waffles
Almond Flour Dessert Crepe
Almond Flour Cookies
Almond Flour Coconut Cookies
Almond Flour Cake
Carrot Sweet Potato Cheesecake
Carrot Almond Bundt Cake
Marzipan Icing
Almond Butter
Almond Chocolate Squares
Almond Coconut Balls
Almond Flour Naan With Fruits & Nuts
Almond Flour Stuffed Mushrooms
Sweet Potato Crust Almond Pizza
Almond Flour Crust Pizza
Almond Flour Crab Cakes
Almond Flour Crusted Salmon

Maria Sobinina: author's other books


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Almond Flour Cookbook Gluten-Free Low Carb Almond Flour Recipes MARIA SOBININA click here to sign up for our Free WEEKLY HEALTHY RECIPES Second Edition - photo 1 click here to sign up for our Free WEEKLY HEALTHY RECIPES! Second Edition Copyright 2019 MARIA SOBININA
BRILLIANT kitchen ideas All rights reserved. DEDICATION This book is dedicated to my beautiful family and friends, as well as to you, my reader. I am happy to share the amazing joy of preparing healthy meals with you. Maria Table of Contents About Almond Flour Almond flour has high - photo 2 Maria
Table of Contents

About Almond Flour
Almond flour has high nutritional content , and it is low on carbohydrates . It is a popular gluten-free substitute for wheat flour. Almond flour is used one to one to substitute wheat flour in a recipe.

Almond flour requires using more binding agents. Almond flour has more calories than coconut flour. It also has fewer carbs and less fiber than coconut flour. Almond flour is a good source of magnesium, iron, potassium, calcium, and vitamin E. Consumption of almonds, whether you consume them raw, or as almond flour or almond meal, boosts the level of antioxidants, enhances blood flow and normalizes blood pressure. Almond flour, also aids in reducing bad (LDL) cholesterol and insulin resistance.

Furthermore, as research studies show, almond flour promotes weight loss in obese individuals. Almond flour has a low glycemic index . It also helps to regulate blood sugar for people with diabetes. The glycemic index (GI) is a ranking of carbohydrates on a scale from 0 to 100 (from low to high) based on how much they elevate blood sugar levels after consumption of food. High GI foods are quickly absorbed and rapidly elevate blood sugar. Low GI foods have slower absorption and a more gradual effect on blood sugar.

Consumption of almonds may also decrease the risk of certain cancers . It also reduces the risk of coronary heart disease. You can purchase almond flour at a local food store or online. Make sure you select almond flour that contains one only ingredient: almonds.


Almond Flour Banana Bread
INGREDIENTS: 3 cups Almond Flour Bananas , ripe, mashed cup Almond Milk cup Honey , raw cup Olive Oil , virgin, first cold pressed 4 tablespoons Water , hot 2 tablespoons Flax Seeds , ground 1 teaspoon Baking Soda 1 teaspoon Vanilla , extract, pure teaspoon Salt, fine, pink, Himalayan Cooking Spray for greasing the baking tray EQUIPMENT: Rectangular bread baking tray, Stand or hand mixer fitted with the paddle attachment, Measuring cups, Cup, Fork, Wire cooling racks, Parchment paper (optional), Cake decorating piping tips and bags (optional). PREPARATION: Step 1: Prepare egg replacement: add flax seeds into a cup and cover it with hot water.

Place flax seeds onto a countertop and wait until flax seeds become gelatin-like. Step 2: Grease the bottom and sides of the baking tray with a cooking spray. Line the bottom of the tray with parchment paper (optional). Step 3: In a bowl of a stand mixer, mash bananas with a fork. Add flax eggs, almond flour, almond milk, olive oil, honey, baking soda, salt, and vanilla extract. Process everything on low-medium speed until all is combined.

Step 4: Pour the batter into the baking tray. Bake for about 40 minutes or until a wooden skewer comes out clean. Step 5: Place on a cooling rack and let it cool for an hour. Decorate with decorating tools before serving. (Optional) Almond Flour Banana Bread will keep for a week in a fridge or one month in a freezer.


Almond Flour Coconut Bread
INGREDIENTS: 2 cups Almond Flour 1 cups Coconut Flour 1 cup Apple Puree cup Almond Milk cup Honey , raw cup Olive Oil , virgin, first cold pressed 4 tablespoons Water , hot 2 tablespoons Flax Seeds , ground 1 teaspoon Baking Soda 1 teaspoon Vanilla , extract, pure teaspoon Salt, fine, pink, Himalayan Cooking Spray for greasing the baking tray EQUIPMENT: Rectangular bread baking tray, Stand or hand mixer fitted with the paddle attachment, Measuring cups, Cup, Fork, Wire cooling racks, Parchment paper (optional), Cake decorating piping tips and bags (optional).

PREPARATION: Step 1: Prepare egg replacement: add flax seeds into a cup and cover it with hot water. Place flax seeds onto a countertop and wait until flax seeds become gelatin-like. Step 2: Grease the bottom and sides of the baking tray with a cooking spray. Line the bottom of the tray with parchment paper (optional). Step 3: In a bowl of a stand mixer add apple puree, flax eggs, almond flour, coconut flour, almond milk, olive oil, honey, baking soda, salt, and vanilla extract. Process everything on low-medium speed until all is combined.

Step 4: Pour the batter into the baking tray. Bake for about 40 minutes or until a wooden skewer comes out clean. Step 5: Place on a cooling rack and let it cool for an hour. Decorate with decorating tools before serving. (Optional) Almond Flour Coconut Bread will keep for a week in a fridge or one month in a freezer.


Almond Flour Pumpkin Bread
INGREDIENTS: 2 cups Almond Flour cup Coconut Flour 1 cup Pumpkin , puree cup Almond Milk cup Honey , raw cup Olive Oil , virgin, first cold pressed 4 tablespoons Water , hot 2 tablespoons Flax Seeds , ground 1 teaspoon Baking Soda 1 teaspoon Vanilla , extract, pure teaspoon Pumpkin Pie Spice teaspoon Cinnamon, powder teaspoon Salt, fine, pink, Himalayan Cooking Spray for greasing the baking tray EQUIPMENT: Rectangular bread baking tray, Stand or hand mixer fitted with the paddle attachment, Measuring cups, Cup, Fork, Wire cooling racks, Parchment paper (optional), Cake decorating piping tips and bags (optional).

PREPARATION: Preheat the oven to 365F. Step 1: Cut the raw pumpkin, remove the seeds. Place pumpkin pieces onto a baking tray. Bake the pumpkin for approximately forty minutes until it is soft. Set aside to cool. Place cooled pumpkin into the food processor.

Process until smooth. Set aside. Step 2: Prepare egg replacement: add flax seeds into a cup and cover it with hot water. Place flax seeds onto a countertop and wait until flax seeds become gelatin-like. Alternatively, you can use 3-4 eggs. Step 3: Preheat the oven to 355F.

Grease bottom and sides of the baking tray with a cooking spray. Line the bottom of the tray with parchment paper (optional). Step 4: In a bowl add flax eggs, pumpkin puree, almond flour, coconut flour, almond milk, honey, olive oil, baking soda, salt, and spices. Process everything on low-medium speed until all is combined. Step 5: Pour the batter into the baking tray. Bake for about 40 minutes or until a wooden skewer comes out clean.

Step 6: Place on a cooling rack and let it cool for an hour. Decorate with decorating tools before serving. (Optional) Banana Flour Pumpkin Bread will keep for a week in a fridge or one month in a freezer.


Almond Flour Pancakes
INGREDIENTS: 2 cups Almond Flour cup Almond Milk cup Agave Nectar cup Olive Oil , virgin, first cold pressed 4 tablespoons Water , hot 2 tablespoons Flax Seeds , ground 1 teaspoon Baking Soda 1 teaspoon Vanilla , extract, pure teaspoon Salt, fine, pink, Himalayan Cooking Spray for greasing the baking tray EQUIPMENT: Medium size skillet, Stand or hand mixer fitted with the paddle attachment, Measuring cups, Cup, Spatula, Cake decorating piping tips and bags (optional). PREPARATION: Step 1: Prepare egg replacement: add flax seeds into a cup and cover it with hot water. Place flax seeds onto a countertop and wait until flax seeds become gelatin-like. Step 2: In a bowl of a stand mixer add flax eggs, almond flour, almond milk, olive oil, agave nectar, baking soda, salt, and vanilla extract.
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