Almond Flour Cookies Recipe
Crisp Almond flour cookies without eggs are healthy, mildly sweet and a simple stir, shape & bake recipe. Naturally vegan and gluten free, these cookies made with almond flour make a wholesome addition to your Holiday cookie box or a guilt free treat anytime!
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#almondflourcookies #glutenfreealmodflourcookies #veganalmondflourcookies #almondflourshortbreadcookies #almondflourcookierecipe #egglessalmondflourcookies
ALMOND FLOUR BANANA PANCAKES | healthy recipe (with Happy Egg)
Fluffy almond flour banana pancakes are full of flavor and super easy to make. They’re naturally gluten-free, family-friendly, and perfect for meal prep. These gluten-free pancakes promise to make everyone in your home a happy, healthy eater! #ad
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ALMOND FLOUR BANANA PANCAKES | healthy recipe (with happy egg)
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Serving Size: makes 8 small pancakes (serves 2 people)
RECIPE
1 Cup almond flour
3 Tablespoons tapioca starch (or wheat flour if you are not gluten-free)
1.5 Teaspoons baking powder
Pinch of kosher salt
1/4 cup unsweetened almond milk
1 Happy Egg Free Range Egg
1 Tablespoon maple syrup
1 Teaspoon vanilla extract
1 Banana (4 ounces), 1/2 mashed banana + 1/2 diced
INSTRUCTIONS
In a large bowl combine almond flour, tapioca flour, baking powder, and salt. Gently whisk all ingredients together with a fork.
In the same bowl combine almond milk, one Happy Egg Free Range egg, maple syrup, banana, and vanilla extract.
Whisk everything together and then add the wet ingredients to the dry ingredients and gently stir until everything has come together.
Heat a medium non-stick skillet over medium heat and coat with butter or coconut oil. Scoop 1/4 cup pancake batter and pour it into the pan to form a small to medium-sized pancake.
Cook for 2-3 minutes or until the edges begin to puff and the bottom is golden brown. Flip and cook for another two minutes or until cooked through. Repeat until you have worked through all the batter. Serve + enjoy!
Serving: 4pancakes | Calories: 480kcal | Carbohydrates: 44g |Protein: 15g | Fat: 30g | Saturated Fat: 3g | Cholesterol: 82mg |Sodium: 76mg | Potassium: 567mg | Fiber: 7g | Sugar: 16g | Vitamin A: 157IU | Vitamin C: 5mg | Calcium: 308mg | Iron: 3mg
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3 Ingredient ALMOND COOKIES | The EASIEST Cookies to Make | Quick Recipe
EPISODE 651 - How to Make 3 Ingredient Spanish Almond Cookies
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Almond Cookies without eggs and butter, बादाम कुकीज़ रेसिपी, Easy Eggless Almond Cookies recipe
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These Eggless Almond Cookies are rich, buttery, crisp from the outside, and soft and melt in your mouth from inside. Kids or adults, everyone loves to munch on these cookies. It is simple, quick and easy to make, melt in mouth cookies. It is made from almond flour or almond meal, all-purpose flour (maida), sugar and ghee.
#dashofturmeric #almond_cookies#almond #cookies #winter #festivevibes
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High Energy Hardy Almond Pancake | Gluten-Free
A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. It is a type of batter bread. Pancakes may be served at any time of the day or year with a variety of toppings or fillings, but they have developed associations with particular times and toppings in different regions. In North America, they are typically considered a breakfast food and serve a similar function to waffles. In Britain and the Commonwealth, they are associated with Shrove Tuesday, commonly known as Pancake Day, when, historically, perishable ingredients had to be used up before the fasting period of Lent.
Pancake | Serve: 4 slices | Total Time: 20 minutes | Frige: 3 days | Vegetarian
INGREDIENTS:
1 cup almond flour
2 large eggs
1/4 cup cashew milk (or any plant milk)
1/4 tsp lemon juice
1/8 tsp pink salt
1 tbsp pure maple syrup (or as desired)
Olive oil
????How to make cashew milk?
INSTRUCTIONS:
STEP 1
In a bowl, whisk all ingredients together. Whisk patiently until very smooth and free of lumps.
STEP 2
[Medium-low heat] Oil pan with a brush with olive oil. Use a 1/4 cup scoop to scoop out the pancakes into the pan. Now, turn on the fire and cook for 3 minutes on each side or cook until puffed, golden brown, and cooked through. Enjoy!
EAT WELL :)
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✅ EGG works to maintain eye health by filtering out dangerous high-energy blue spectrums of light.
✅ LEMON boosts weight loss.
✅ MAPLE SYRUP helps with calcium absorption.
✅ CASHEW MILK provides a lot of important minerals and fatty acids that support weight loss.
✅ PINK SALT rich mineral content help balance your body’s pH levels.
✅ ALMOND FLOUR improves energy levels.
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Excellent gluten-free almond dessert in 15 minutes! No sugar-syrup, no soaking, or peeling almonds!
Badam Ladoo or almonds Ladoo are rich, flavorful & delicious Indian sweet balls prepared with almonds, sweetener, ghee, & nuts. Flavored with saffron and cardamom, these ladoos make a gorgeous festive or party dessert.
Made with 6 ingredients, these easy, quick and delightful badam ladoos need very little cooking and are ready in under 15 minutes. They are gluten-free, and can also be made vegan and refined sugar-free. Sounds amazing, isn't it?
Badam Ladoo can be made and served any time of the year as a quick and easy dessert, but they are a must during the festivals of Holi and Diwali. Since the Indian festival of Holi is near, I thought of sharing this gratifying ladoo recipe with you.
#almondladoo #holidessert #glutenfree
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Ingredient badam ladoo
☛ 1 3/4 cup almonds raw/blanched (or 2 cups almond flour)
☛ 10 tablespoons powdered sugar, or 3/4 cup jaggery powder
☛ 2 tablespoons ghee
☛ 1/3 cup hot full fat milk
☛ 28-30 saffron strands
☛ 1/2 teaspoon cardamom powder
☛ 1/4 teaspoon rose/kewra water (optional)
☛ 2-3 tablespoons chopped dry fruits
☛ Edible silver/golden leaves, optional
Make saffron soaked milk
1. Add saffron strands to a bowl, and crush it using fingers. Now add hot milk to it and set it aside to infuse for 20 minutes.
Make almond flour
1. Take 1 3/4 cups raw or blanched almonds. Add them to a high-speed blender and pulse at high speed until you get a fine powder. To make fine powder, pulse for 10-15 seconds and then stop. Then blend again for 10-15 seconds, you need to keep pulsing at intervals until they turn into a fine powder. Almond powder/flour is ready. You can also use 2 cups of store-bought almond flour.
Dry roast almond flour
1. Heat a thick-bottomed pan over medium heat. Once the pan is hot, turn the heat to medium-low. Add almond flour, keep stirring continuously, and dry roast it for 3-4 minutes or until it's aromatic. Make sure that almond flour is still white, it should not be browned, we just want to get rid of the raw smell. Once roasted, transfer the roasted almond flour to a plate, and set it aside.
Make Badam Ladoo
1. To the same pan, add 2 tablespoons of ghee. Once the ghee melts, add saffron-soaked milk to the pan. Stir well and boil for 1 minute over medium-low heat.
2. Add roasted almond flour to the pan and mix well on low heat until everything is well incorporated. Turn off the heat.
3. Next, add powdered sugar, cardamom powder, rose/kewra water, and chopped dry fruits. Mix everything well until everything is mixed.
4. Now, take a small portion of the badam ladoo mixture in your palms and press to shape it into a round-shaped smooth ladoo. You need to roll the ladoos while the mixture is still warm. Place it on a plate and shape all the ladoos similarly until all the ladoo mixture is used up. I have made about 10 ladoos with this mixture. Garnish with edible silver leaves, if using.
5. To store, place badam ladoos in a paper-lined air-tight container and store for up to 2 days at room temperature and in the refrigerator for 5-6 days.
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