Baking with almond flour is an expensive experiment, but worth giving a try
A few months ago I purchased Autumn Calabrese’s “Fixate” cookbook to add some more healthy ingredients to my arsenal.
I wouldn’t say I’m stubborn, but I hate trying exotic ingredients in my tried and true recipes. To my dismay, all of Autumn’s baked goods called for one of those foreign ingredients: almond flour.
After weeks of searching for it in stores, almond flour was becoming the bane of my existence. I was going to try it — for the sake of food science — but I was not about to buy a food processor to make my own. I finally stumbled across a bag of it made by King Arthur Flour out of 100 percent blanched almonds. At a whopping 10 bucks for a 16-ounce bag, I threw my budget out the window and bit the bullet.
Two things worried me about almond flour: the taste and the texture. I like almonds, but I was sure the consistency would be off and my baked goods would taste like tree bark.
I stuck to Autumn’s recipe for apple muffins, except for one other pricey ingredient: organic grass-fed butter. So I swapped that out for olive oil. Surprisingly, the muffins were everything I wanted them to be — moist, sweet and not crumbly. My picky boyfriend even ate two, so I’d call my first go at almond flour a success.
If you’d like to try the recipe for yourself, I’ve listed it below. My adaptations to the recipe are noted in parenthesis.
AUTUMN CALABRESE’S APPLE MUFFINS
Total time: 40 minutes
Makes: 9 muffins
- 2 bananas
- 2 eggs
- 1 tablespoon of butter (or 1 tablespoon of olive oil)
- 1 1/2 cups of almond flour
- 3/4 teaspoon of baking soda (I just used 1 teaspoon to make my life easier)
- A sprinkle of sea salt
- 1/2 cup chopped apple (I used 1 medium apple)
- Preheat the oven to 350 F.
- With a fork, mash the bananas until they are a pudding-like consistency (lumps are okay).
- In a medium bowl, add the bananas, eggs and butter (or oil). Mix well.
- Add in the almond flour and other dry ingredients. Mix well again before folding in the chopped apple.
- In a muffin tin, evenly spoon the batter into nine greased spaces.
- Bake for 16 to 18 minutes and serve warm.
(Recipe from Autumn Calabrese’s “Fixate,” Beachbody, LLC, 2015.)
Haley Church is a Mishawaka resident and writes for Flavor 574. Follow her on Instagram, @HaleyDrewChurch.