7 practical and delicious recipes with almond flour –

Small changes in everyday life make all the difference for those looking for a more balanced menu. A good example is replacing, whenever possible, refined wheat flour with healthier options (such as almond flour) in recipes and preparations.

The benefits are many. Starting with the concentration of carbohydrates: common wheat flour, which is usually the main ingredient in bread, pasta and biscuits, is processed without two parts rich in nutrients and fiber (the germ and the bran). This method turns food into a source of simple carbohydrates — known to be digested quickly by the body and cause spikes in blood glucose (blood sugar levels). That’s why diabetics, for example, need to avoid exaggerated consumption of the ingredient.

Another group that can benefit from almond flour are celiacs, that is, those who have gluten intolerance (protein present in some cereals such as wheat). That’s because the almond is free of the substance.

But it doesn’t stop there: almond flour is a good option for those who follow a low carb diet, it contains the so-called “good fats” — which are good for the heart —, it carries antioxidant nutrients such as vitamin E and has magnesium, mineral It helps relieve PMS symptoms.

So how about trying some recipes with the item? One cup of almond flour is equivalent to approximately one cup of refined wheat flour, and goes well with both sweet and savory recipes. Doubt? Then test it yourself:

Almond flour recipes

1 – Low carb cheese ball

– (Chef Saschi/Disclosure)

Chef Saschi’s recipe, specialist in functional gastronomy.

Ingredients:

200g of almond flour; 200g of shredded mozzarella; 200g grated parmesan cheese (or provolone); 10g of linseed flour; 2 eggs; 15g of chemical yeast (baking yeast for cake); 60g of cream cheese.
Method of preparation:

Place the mozzarella and cream cheese in a microwave-safe container and melt every 30 seconds, mixing between intervals, until the combination becomes a homogeneous mass. Add the eggs and beat well.

Then add all the other ingredients, leaving the yeast last. Let it rest for 5 minutes at room temperature and then stretch with the help of two sheets of parchment paper.

Take a handful of the dough, open it in your hand (try to leave it in a disk format), stuff it with the grated cheese and close it. Fry in the airfryer or bake in the oven until golden brown.

2 – Ketogenic chicken pot pie

– (Chef Saschi/Disclosure)

Chef Saschi’s recipe, specialist in functional gastronomy.

Ingredients:

100g of almond flour; 30g fine coconut flour; 15g of popcorn flour; 70g of melted butter; 1 egg; 400g of cooked and shredded chicken breast; 200 g of cottage cheese; 50g of mozzarella; Parmesan to taste; Mix of dry seasonings (garlic, onion and parsley) to taste; Bay leaf, cardamom, salt and black pepper to taste.

Method of preparation:

For the dough, mix all the flours, the egg, the butter and knead well until you reach a consistent point. Line a removable bottom baking dish with the dough.

In a skillet, add the chicken, cottage cheese and seasonings. Place the stuffing inside the already baked dough and cover with the cheeses. Take it to the oven again just to melt the cheese.

3 – Ketogenic bread

– (Chef Saschi/Disclosure)

Chef Saschi’s recipe, specialist in functional gastronomy.

Ingredients:

100g of mozzarella; 2 eggs; 1 col. (soup) cream cheese; 1 cup. almond flour; 1 col. (soup) baking powder; 1 col. (soup) of apple cider vinegar or white vinegar.

Method of preparation:

Microwave the shredded or grated mozzarella with the cream cheese until melted. Add eggs and almond flour. Mix well until you get a very homogeneous mass. Finally, add the yeast and then the apple cider vinegar. Pour the mixture into an English cake pan. Throw some seeds on top (chia, sunflower and linseed, for example). Bake in a low oven (180 to 200°C) until golden.

4 – Low carb waffle, gluten free and zero sugar

– (Chef Saschi/Disclosure)

Chef Saschi’s recipe, specialist in functional gastronomy.

Ingredients:

45g almond flour; 45g of sweetener (apple concentrate with fiber); 35g of cream cheese; 10g of psyllium; 2 eggs; 1 pinch of salt; 1 col. (tea) vanilla extract; 8g of chemical baking powder.

Method of preparation:

Place all the ingredients, except the yeast, in a blender and blend until smooth. Then put on the baking soda and mix carefully. Place in small portions in a buttered waffle maker. Serve with honey and fruit.

5 – Pineapple ice cream cake

– (Luciana Harfenist/Disclosure)

Recipe by orthomolecular nutritionist Luciana Harfenist.

Ingredients:

1 cup. almond flour; 1 cup. of oats; 3 whole eggs; Sweetener of your choice to taste; 1 col. (soup) coconut oil; 1 col. (coffee) nutmeg; 3 col. (soup) grated coconut; 150 ml of vegetable milk (almond or rice, for example); 6 slices of pineapple.

Method of preparation:

Chop the pineapple into medium pieces. If it’s sour, let it rest for 10 minutes with a little sweetener (but don’t overdo it). Mix all the other ingredients until the dough is smooth.

Then unite a small shape with coconut oil and place a layer of pasta, the second layer of pineapple and the third of pasta. Take it to the oven for 45 minutes or more at 180° C. Let it cool down and leave it in the fridge for at least two hours.

6 – Healthy chocolate cake

– (Renata Branco/Disclosure)

Recipe by nutritionist Renata Pigliasco.

Ingredients:

250g of 70% chocolate; 200g of almond flour; 130g of erythritol; 30g of ghee butter; 4 eggs; 1 col. (soup) yeast.

Method of preparation:

Melt the chocolate with the ghee butter in a microwave. Whip the egg whites. Then beat the yolks with the erythritol. Lightly mix the flour and melted chocolate, and add the egg yolks. In three steps, add the egg whites. Finish with the yeast.

Put the dough in a greased shape and take it to the preheated oven. Leave for 20 minutes or until baked. For the ganache, melt another 200g of chocolate, add 100ml of coconut milk and pour over the cake as soon as it is ready.

7 – Apple pie

– (Carol Bustamante and Rodolfo Bustamante/Disclosure)

Recipe by Carol Bustamante, nutritionist, and Rodolfo Bustamante, tennis player. Authors of the book Irmãos na Cozinha — Being Healthy is a Delight.

Dough Ingredients:

60g of butter; 1/2 cup. almond flour; 1/2 cup. whole rice flour; 1 cup. oat bran; 3 col. (soup) demerara sugar; 1 egg.

Stuffing ingredients:

6 fuji apples, peeled and without the core, cut into cubes; 1/4 cup. of water; Cinnamon powder.

Dough preparation method:

Preheat the oven to 180°C. In a bowl, place all the ingredients and mix well, squeezing with your hands until it becomes a homogeneous mass. With your hands, stretch the dough and forge a removable rim shape. Bake for about 20 minutes.

How to prepare the stuffing:

Put the apples in a pan with the water and cook. Pour the boiled apples into a bowl, add ground cinnamon and beat with a mixer until puree consistency. Cover the baked dough with the filling.

For decoration:

Keep the oven warm. Slice the apples into a half moon shape. Distribute the apple slices over the filling, side by side, until it forms a spiral. Sprinkle cinnamon on top. Bake for another 20 minutes.