Low Carb Recipe
This recipe makes a great batch of cinnamon cookies that come out of the oven very tender. Sprinkle with some sugar substitute mixed with cinnamon before baking for an extra flavor boost.
7 ounces butter
2 ounces gluten
3 ounces protein powder
3 ounces almond flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
1/2 cup spoonable sweetener
Mix all ingredients in food processor. Form into a roll, about 1-1/2-inch in diameter, wrap in wax paper and chill 2 hours.
Cut 1/2-inch slices and bake on ungreased cookie sheet 10 to 12 minutes in preheated 350 oven.
Biscotti: After baking, slice each log into 4 slices and put on cookie sheet. Bake 10 minutes, turn and bake another 5 minutes.
For chocolate mandel: Melt 1 ounce unsweetened Bakers chocolate with 1 tablespoon butter and stir. Add 1 teaspoon Splenda.
Home Made Almond Flour
Almond flour is expensive - perhaps you'd like to try making your own? We'll tell you how!
For sweet treats, it is best to make your almond flour without almond skins, because the skins have a bit of a bitter taste.
First, you need to have blanched almonds. Blanching is a process in itself; we recommend you purchase raw blanched almonds ready to be made into almond flour. Raw is important because in 2007, the U.S. passed a law requiring all almonds to be pasteurized. Unfortunately, this is often done with the use of proplyene oxide which is a toxic substance that was originally used as racing fuel. Other almonds are pasteurized with steam.
Making Your Almond Flour. Do this in batches of no more than 1-cup of almonds at a time. Use your food processor, coffee grinder or blender and be sure your almonds are at room temperature. Place the almonds into your device and pulse 3 to 4 times, about 10 seconds each time. Do this up to a total of 30 seconds, as you don't want the almond to release too much oil (you'd have almond butter instead of flour). Now sieve the flour and place the pieces that can't make through the sifter back into the mixer or blender; pulse another 3 to 4 times and sieve again. Pieces that remain in your sieve can be used as almond meal.
Storage. Put the almond flour into airtight zip lock bags or containers and keep in the fridge. Your flour will stay good for 3 to 4 weeks. For longer storage (up to 2 months), store in your freezer. Use as needed for baking.
Recipe makes 48 cookies
Serving size: 1 cookie