How To make Almond Breakfast Round
1 package active dry yeast
1/3 cup warm water (105 to 115)
2 1/2 cups flour
1 cup whole wheat flour
1/4 cup brown sugar
packed
1/2 teaspoon salt
1/2 teaspoon ground nutmeg or cardamom
1/2 cup cold butter
2 eggs :
beaten
1/2 cup milk
1/2 teaspoon almond extract
1/2 cup ground almonds
3 tablespoons brown sugar
2 tablespoons sugar
1/2 teaspoon allspice or cardamom
2 tablespoons butter melted
Milk :
optional Coarse sugar -- optional
In a small mixing bowl soften yeast in warm water; set aside. In a large mixing bowl, stir together flour, whole wheat flour, 1/4 cup brown sugar, salt, and the 1/2 teaspoon nutmeg (or cardomom). Cut in the cold butter until mixture resembles fine crumbs. Stir in the softened yeast, eggs, milk and almond extract until combined. Cover and refrigerate for 1 to 2 hours or until dough is easy to handle.
For filling: Stir together ground almonds, 3 tablespoons brown sugar, sugar, and 1/2 teaspoon allspice (or cardomom); set aside.
Turn dough out onto a lightly floured surface; divide into 3 portions. Shape each into a ball. Cover and let rest for 10 minutes. Gently roll out each piece of dough to a 10" circle. Place one circle on a 12" pizza pan or a large baking sheet lined with greased foil. Brush with half of the melted butter. Sprinkle with half of the filling. Cover with another circle of dough. Brush with remaining butter; sprinkle with remaining filling. Top with the last dough circle.
With kitchen shears or a sharp knife, cut the stack of dough into 12 wedges, cutting to within 1" of the center. Carefully lift each wedge and turn over twice to create a twist in each piece. Cover with plastic wrap and chill for 2 to 24 hours before baking.
Let stand at room temperature for 20 minutes before baking. If desired, brush with milk; sprinkle with coarse sugar. Bake in a 350 oven for 30 to 35 minutes or until bread sounds hollow when tapped. Cool slightly on foil on a rack. Serve warm. To serve, transfer bread to a serving platter; cut into wedges.
How To make Almond Breakfast Round's Videos
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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#almondflourpancakes #bananapancakes #happyegg
Chef Michael's Hush-Hush Secret Recipes: Toasted Almond Brittle
BEST EVER Almond Flour Blueberry Scones
Easy Paleo Scones Recipe with Almond Flour INGREDIENTS ???? These grain-free blueberry scones are super simple to make and the whole family will love them! Eating a healthier breakfast doesn't mean that you have to sacrifice flavor or cook multiple meals. This simple scone recipe is made with real ingredients and is 100% kid-approved.
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???? INGREDIENTS:
1 ¾ cups blanched almond flour, sifted
3 tablespoons coconut flour, sifted
¼ cup honey
1 egg
¼ cup almond milk (any milk will work), divided
3 tablespoons coconut oil, melted (butter will work too)
1 teaspoon lemon zest
½ teaspoon baking soda
¼ teaspoon sea salt
½ cup blueberries
????Learn More About Baking with Almond Flour:
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Need a Keto version? Substitute the honey with a low carb sweetener of your choice, either stevia or granulated substitute. Enjoy!
#almondflour #lowcarbbreakfast #scones
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Almond Butter Open Toast #healthyrecipe #sandwich #breakfast #opentoast #almondbutter #snacks
Recipe by Nutritionist Preeti Mandke
Serving size :-2 toast slices
Energy : 250 kcal
Carbohydrate : 50 gram
protein : 25 gram
Fat : 60 grams
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Ingredients:
Bread- 4 slices
Banana 2
Almond Butter- 1 tablespoon
Sunflower seeds- 2 teaspoon
Flaxseeds- 2 teaspoon
Watermelon seeds- 2 teaspoon
Pumpkin seeds- 2 teaspoon
Honey- as per taste
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HOW TO MAKE KETO ALMOND BACON & CHEESE SCONES - BUTTERY, FLAKY, FLAVORFUL & DELICIOUS !
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1. The Ultimate Keto Bread Recipes
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The Ultimate Keto Bread Recipes by Elsie Yan (
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These are not your ordinary keto scones. They are soft and crispy at the right places, buttery, flaky and so delicious. If you follow the techniques I demonstrated in the video, you can get the flakiest scones which are as good, if not better than regular ones. As a matter of fact, my carb eating family members and friends commented that they taste better than the regular ones so this makes my effort really worth it.
This is my third video on keto scones - bacon and cheese. The first video featured the original version while the second video was the blueberry scones with lemon glaze. Check them out if you have not seen them.
The key is the cold butter and in using our fingers to mash the butter. Then switch to flattening those pieces of dough between our hands. The thin sheets of butter created will melt as the scones bake and it produces steam which pushes the flour around them and that's how we get the flaky layers. The other thing that helped with the flakiness is the laminating of the dough which creates layers for flakiness.
These bacon and cheese scones are so flavorful and tastes amazing. If you love savory scones, you have got to try them.
The recipe can be viewed and printed at this link ;
NUTRITION INFO
[Total servings = 7]
Per serving ;
Total carb = 7.9 g
Dietary fiber = 3.7 g
Net carb = 4.2 g
Calories = 413
Total Fat = 34.2 g
Protein = 18.1 g
INGREDIENTS
Almond flour = 360 g / 3 cups
Cold butter = 60 g (cut into small cubes)
Baking powder = 12 g / 3 tsp
Salt = 1/4 tsp
Eggs = 2 large
Egg yolk = 1 for brushing
Mozzarella cheese = 100 g
Bacon (Pan fried and fat reserved) = 150 g
Bacon fat = 30 ml
DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. In a big bowl, add the almond flour, baking powder and salt. Mix until well combined.
3. Add the cold butter and use your fingers to mash the butter into small pieces. Then switch to flattening those pieces of dough between your hands. The thin sheets of butter created will melt as the scones bake and it produces steam which pushes the flour around them and that's how we get the flaky layers.
4. Once the dough looks like crumbles then add the eggs, cheese, bacon and bacon fat. Mix for a while, just until you can still see the lumps and loose flour.
5. Pour dough onto a clean and floured surface. You can use either almond or coconut flour.
6. Shape the dough into a rectangle then fold the two short ends. This is called laminating or creating layers for flakiness. Repeat for another 2 times.
7. Shape the dough into 3/4 or 1 height and use a 2 1/2 round cutter. After pressing down the cutter on the dough, DO NOT twist or turn the cutter as this will seal the sides and inhibit rise.
8. Place the cut dough on a baking tray lined with parchment paper or silicon mat.
9. Brush with egg yolks then chill in the freezer for 5 mins or refrigerator for 15 mins. This is to prevent the butter from melting and leaking out during baking while the scones are not cooked yet.
10. After chilling, you can quickly brush another layer of egg yolks to get a vibrant golden color. But this is optional.
11. Bake for about 18 to 20 mins or until golden brown.
12. Cool on a wire rack.
13. These scones are best served on the day they are made.
14. They can be kept at room temperature for a few days, refrigerated for 1 to 2 weeks and frozen for months.
15. They can be reheated in the oven.