-
Welcome to Celiac.com!
You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.
-
Celiac.com Sponsor (A1):
Celiac.com Sponsor (A1-M):
-
Get Celiac.com Updates:Support Our Content
Search the Community
Showing results for tags 'almond'.
Found 17 results
-
Blueberry Peach Crisp with Coconut Almond Topping (Gluten-Free)
Scott Adams posted an article in Pies & Pie Crusts
Celiac.com 09/11/2021 - This gluten-free fruit crisp is a juicy blend of peaches and blueberries, topped with a crunchy coconut-almond crumble. High in fiber, low in sugar, and reasonably nutritious, this fruit crisp is great anytime. Ingredients: Topping: 1 cup sliced toasted almonds ½ cup gluten-free rolled oats ⅓ cup coconut flour ¼ teaspoon salt ¼ teaspoon ground cinnamon ⅓ cup plus 1 tablespoon demerara/turbinado/raw sugar, brown or granulated sugar can be substituted 5 tablespoons cold unsalted butter, cut into pieces 2 tablespoons unsweetened shredded coconut Filling: 3 pounds large ripe-firm peaches, peeled, and sliced 2 cups fresh blueberries ⅓ cup demerara/turbinado/raw sugar, granulated sugar can be substituted ½ teaspoon pure vanilla extract 2 teaspoons freshly squeezed lemon juice 2 tablespoons cornstarch To serve: Vanilla ice cream or frozen yogurt Directions: Topping: In a food processor, pulse almonds and oats until they turn into a coarse meal. Add coconut flour, salt , cinnamon, and sugar, and pulse until combined. Add pieces of butter, and pulse until the butter is distributed into pea sized pieces. Stir in shredded coconut. Place in the refrigerator while you prepare the filling. Filling: Preheat oven to 350°F. Grease a 9 ½-inch pie dish or 1 ½ quart baking dish. In a large bowl, combine peaches and blueberries. Add remaining ingredients and stir gently until combined. Pour the fruit into the prepared dish, then sprinkle over the topping pinching pieces of the topping together to form small clumps. Place the dish on a foil lined baking sheet and place in the oven. Bake for 40-50 minutes, until the fruit is tender and bubbly, and the topping is golden brown. Check it periodically, and loosely cover the top with foil if the topping begins to get too dark (I covered mine with foil about 30 minutes into the baking time). Cool slightly. Serve warm with vanilla ice cream or frozen yogurt. -
View full article
-
Celiac.com 12/25/2014 - This recipe delivers a lovely apple crisp with a pecan and almond topping. Serve it with ice cream, or whipped cream for a homerun gluten-free dessert. Ingredients: 4 cups peeled, cored and sliced apples ½ cup of golden raisins, dried currants, or fresh cranberries (optional) 1 tablespoon potato flour 1 cup brown sugar 2 teaspoons ground cinnamon 1 tablespoon cornstarch ½ cup crushed almonds ½ cup crushed pecans ½ cup butter, melted ½ cup white sugar ½ cup water 1 teaspoon vanilla extract Directions: Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, add potato flour, nuts, brown sugar, cinnamon and melted butter. Stir until the mixture is crumbly. Add more butter as needed. Press half of the nut and sugar mixture into a 9x13 inch baking dish. Add a layer of sliced apples. In a medium saucepan, add white sugar, cornstarch, water and vanilla. Cook while stirring for about 10 minutes, until it is clear and thick. Pour this mixture over the apples in the baking dish. Cover apples with remaining crumble mixture. Place in a hot oven, and bake for about 45 minutes. When it is bubbly and golden, remove, cool and serve with vanilla ice cream, or frozen yogurt. -
Celiac.com 10/16/2013 - A crust of almonds and almond meal highlight this delicious, gluten-free version of a traditional cheesecake. Ingredients: Filling: 1 pound cream cheese, 2 (8-ounce) blocks, softened 3 whole eggs 1 cup sugar ½ teaspoon vanilla extract 2 teaspoons grated lemon peel Nut Crust: ¾ cup finely crushed almonds ¾ cup almond meal 2 tablespoons granulated sugar 2-3 tablespoons butter, room temperature Directions: Heat oven to 300F. Place all nut crust ingredients in a mixing bowl and mix well. Lightly coat the bottom and sides of an 8-inch springform pan with oil. Pour the nut crust mixture into the pan. Use the bottom of a measuring cup or glass to press the crumbs down into the bottom and 1-inch up the sides of the pan. Place crust in oven and bake about 5 minutes, or until the crust is slightly browned. Remove and cool. Cheesecake Directions: Heat oven to 300 degrees F. For the Filling: In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Gradually add sugar, lemon zest, and vanilla. Add the eggs, 1 at a time, and continue to beat slowly until combined. Beat 1-2 minutes until creamy, but not over-mixed. Pour the filling into the crust-lined pan and smooth the top with a spatula. Bake at 300 degrees F for 1 hour. The cheesecake should still jiggle, so be careful not to overcook. Remove and allow to cool in pan for 30 minutes, then place in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Release the side of the pan and set aside. To slice the cheesecake, dip a thin, non-serrated knife in hot water, make a cut, then wipe blade dry after each cut. Garnish slices with berries or a dallop of lemon curd.
-
Everybody loves a wholesome, scrumptious cake that bursts with flavor. If you are one of those people who like your cake light, fruity and nutty, this gluten free cake, is definitely for you! Indulge in a gluten-free version of a traditional Greek apple cake recipe. Fluffy cake, fragrant juicy pears, the nuttiness of almonds and the kick of spices blend beautifully together and make you savor each bite! Ingredients: 5.3 oz( 150 grams) butter, softened 4.5 oz (130 grams) light brown sugar 1 teaspoon vanilla extract 1 teaspoon orange zest 2 eggs, room temperature 5.3 oz (150 grams) Bob's Red Mill gluten free flour mix, for baking 1 teaspoon baking powder 1/4 teaspoon salt 1.7 oz (50 grams) almond flour 3 medium soft pears (I prefer Bosc), cut in 1/4 inch slice (0.5 cm) 1/2 teaspoon cinnamon powder 2 tablespoons brown sugar 2 tablespoons orange juice 1/4 teaspoon nutmeg Almond flakes Directions: Preheat the oven at 350F (180C). Line parchment paper in a 9 x 9 inch pan (22 x22 cm) or you can use mini 3 inch pie paper pans like I did. Set aside. In a small bowl, add pears, cinnamon, brown sugar, orange juice and nutmeg. Toss them until thoroughly covered, let them release all the juices and the flavors to blend. Set them aside for 5 minutes. In a medium bowl, with a hand mixer beat the butter and sugar until creamy. Add the eggs, vanilla and orange zest and beat until well incorporated and creamy. Gradually add the flour, baking powder, salt and almond flour. Beat until dry ingredients are well incorporated, do not over beat. Pour your cake batter into your pan (or mini pans), add the pear filling on top and bake it for 35-40 minutes until golden brown or until a toothpick inserted comes out clean. The mini cakes need approximately 20-25 minutes. 3-4 minutes before your cake is done, toss them with the almond flakes and let them complete their baking. When completely cooled down, dust with some powdered sugar. -
Pumpkin Cheesecake with Almond Meal Crust (Gluten-Free)
Jefferson Adams posted an article in Cakes & Frostings
Celiac.com 11/21/2014 - This holiday twist adds pumpkin and spice to one of our most popular gluten-free cheesecake dessert recipes. It’s sure to be a big hit with cheesecake lovers, pumpkin pie lovers and, most importantly, gluten-free eaters looking for a delicious dessert. Ingredients: 1 pound cream cheese, 2 (8-ounce) blocks, softened ½ can solid-pack pumpkin (about 8 ounces) 3 whole eggs 1½ tablespoons potato flour 1 cup sugar ¾ teaspoon pumpkin pie spice ¾ teaspoon vanilla extract Almond Meal Crust: ¾ cup finely crushed almonds ¾ cup almond meal 2 tablespoons granulated sugar 2-3 tablespoons butter, room temperature Almond Meal Crust Directions: Place all nut crust ingredients in a mixing bowl and mix well. Lightly coat the bottom and sides of an 8-inch springform pan with oil. Pour the nut crust mixture into the pan. Use the bottom of a measuring cup or glass to press the crumbs down into the bottom and 1-inch up the sides of the pan. Place crust in oven and bake about 5 minutes, or until the crust is slightly browned. Remove and cool. Cheesecake Directions: Heat oven to 300 degrees F. In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add pumpkin, and beat slowly while adding sugar, pie spice, potato flour and vanilla. Add the eggs, one at a time, and continue to beat slowly until combined. Beat 1-2 minutes until creamy, but not over-mixed. Pour the filling into the crust-lined pan and smooth the top with a spatula. Note: I sometimes have extra filling. If so, I just use what I need and discard the rest. Bake at 300 degrees F for 1 hour. The cheesecake should still jiggle, so be careful not to overcook. Remove and allow to cool in pan on a wire rack for 30 minutes, then place in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Release the side of the pan and set aside. To slice the cheesecake, dip a thin, non-serrated knife in hot water, make a cut, then wipe blade dry after each cut. -
Great energy bars do not have to contain soy. If you're gluten-free and can't eat soy, you should try this new gluten-free energy bar made by Ebars. The main ingredients are almonds, honey, oats, flaxseed and pumpkin seed. The sweetness of the bars is provided by coconut sugar and raspberry, and the himalayan pink salt ensures the bars are not too sweet. I found that they satisfied my cravings for something chewy and delicious at the same time. In addition to being gluten and soy-free, they are also 100% USDA Certified Organic, Kosher, and Non-Dairy. For more information visit their site: www.ebars.com. Review written by Patricia Seeley. -
Celiac.com 09/03/2013 - Health food enthusiasts and gluten-free bakers are leaning towards a new flour alternative. Once scarce and requiring tedious home preparation, almond flour is peeled and ground to perfection, light, and readily available. Packaged in a devoted gluten-free facility, Bob’s Red Mill Almond Flour requires one ingredient: almonds. Minimally processed, with a natural hint of sweetness, consider it baker's gold. Gluten-free baked goods tend to lack an outstanding reputation regarding consistency. Using almond flour saves desserts from becoming sad piles of gritty disappointment. Individuals with a gluten and grain intolerance are enjoying better tasting baked goods with improved nutritional benefits. For these individuals, even gluten-free foods must be eliminated if the amount of carbohydrates elicit negative affects. One-fourth cup of organic brown rice flour contains 26-31 grams or carbohydrates and 3 grams of protein. This is nearly five times the amount of carbohydrates and half the amount of protein found in almond flour. Healthy baking alternatives are improving, increasingly becoming guilt-free without sacrificing good taste. However, almond flour’s lack of carbohydrates is made up for in cost. At thirteen dollars a pound, almond flour comes at a hefty price. Understandably, consumers discount the product for the sake of their grocery budget. Don't fret - almond flour incorporates perfectly and may be mixed with other flours. It is actually recommended to be used sparingly. Before raiding your cabinets and restocking the shelves, remember that almond flour should be used in moderation. To get an idea, one-fourth cup of almond flour is equivalent to eating twenty-three almonds in one sitting. This would be hard on anyone's system to digest. It's no secret that almonds contain many health benefits such as vitamin E, protein, and fiber. They are low on the glycemic index and versatile. However, they also contain polyunsaturated fats (omega 6) which promotes inflammatory causing agents. Polyunsaturated fat are not stable in withstanding heat and may become oxidized and toxic to body cells. Inflammatory. Toxic. Fats. Now, do not let these words send you running up in arms. As mentioned before: moderation is KEY and tends to decipher whether or not issues arise. Consider almond flour as the cherry on-top to a recipe that's already catered to your needs. -
Pine Nut Almond Zucchini Bread (Gluten-Free)
Amie Valpone posted an article in Bread Recipes (Gluten-Free)
Here's a quick and easy zucchini bread recipe that's gluten-free, sweetened with pine nuts, almonds and dried cranberries. It's tasty to toast for breakfast with a spread of nut butter or served as dessert with a dollop of Greek yogurt and honey. Gluten-Free and Dairy-Free Ingredients: 2 cups rice flour 1/2 cup crispy rice cereal 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. sea salt 1/2 tsp. ground cinnamon 1/4 tsp. all-spice 2 large eggs, beaten 3 large bananas, mashed 3 large zucchini, finely chopped 1 Tbsp. almond extract 1/2 ripe avocado, peeled, pitted and chopped 1/4 cup pine nuts 1/4 cup slivered almonds 1/2 cup dried cranberries, chopped 1 Tbsp. cocoa powder 1/2 cup olive oil Directions: Preheat oven to 350F. Spray a bread pan with nonstick cooking spray set aside. Steam squash in a large pot until soft and tender. Meanwhile, combine dry ingredients in a large bowl and then make a well in the center. Remove zucchini from pot and mash well with a fork. Add eggs, bananas, squash, avocado and oil to the center and combine them before folding into the rest of the dry ingredients. Mix well to combine; stir in pine nuts, almonds, dried cranberries and cocoa powder. Transfer batter into prepared bread pan. Bake for one hour or until a toothpick inserted in the middle comes out clean. Set aside to cool before serving. -
This recipe comes to us from Ann Sokolowski. Preheat oven to 350F and line two cookie sheets with parchment paper. Combine: 1 cup almond flour (freshly ground if possible) 1 cup sugar 1 egg, slightly beaten 1 teaspoons gluten-free vanilla extract ½ teaspoons gluten-free almond extract ½ cup chipped dried apricots 2 Tablespoons butter Combine all ingredients and mix well. Drop by scant teaspoonful onto parchment paper. Bake 10 to 12 minutes. DO NOT LET BROWN. Let cool on cookie sheet for 2 minutes before removing to cookie rack to cool completely. Store them in an air-tight container. Makes three dozen.
-
Kays Naturals Gluten-Free Almond Delight Protein Puffs
Dyani Barber posted an article in Product Reviews
.webp.bb6c1aaf0570a205b7527fc120693abe.webp)
I just tried Kay's Naturals Gluten-free Almond Delight Protein Puffs and I have to say that they were not a disappointment. With only 115 calories, 12 grams of protein and 2.5 grams of fat (no trans fats) per serving, I was a bit skeptical, but this crunchy snack kept me satisfied between meals--guilt free! I love that it is made with real almond meal and almond butter because I just despise any artificial flavorings. These little puffs are packaged in individual serving sized bags, which are not only convenient but they help keep the flavors and textures fresh. To find out more visit shop.kaysnaturals.com. Note: Articles that appear in the "Gluten-Free Food Reviews" section of this site are paid advertisements. For more information about this see our Advertising Page. -
This recipe comes to us from Susan Carmack. Dry Ingredients: 1 cup of brown rice flour 1 cup almond flour ¾ cup white rice flour ¼ cup tapioca flour 2 ½ teaspoons guar gum or xanthan gum 1 teaspoon salt 2 teaspoons instant yeast Wet Ingredients: 2 eggs 2 tablespoons honey 2 tablespoons olive oil 1 teaspoon vinegar or lemon juice 1 - 1 ¼ cups warm water Mix dry ingredients in food processor. Add the wet ingredients. Process until it is thick like a cake mix. Add more water as needed. Pour into pan and rise as high as ¾ of the pan. Bake at 350F for 30 minutes. For cinnamon raisin or date loaf, add ½ cup of soaked raisins - (5 min in boiling water) and 2 teaspoons of cinnamon. For pizza, spread the dough onto a cookie sheet using lots of olive oil to press it down. Bake at 400F for 10 minutes. Add toppings and cook another 10 minutes.
-
This dish can be served as an appetizer or as a side dish for your favorite meal. Gluten-Free and Vegan Serves 2 Ingredients: 1 lb. Brussels sprouts 2 cups herbal tea, brewed 2 Tbsp. honey 1/2 cup almond butter 2 Tbsp. Barlean's Flax oil 1/2 cup rice milk 1/4 tsp. cinnamon 2 Tbsp. warm water Directions: Preheat oven to 350 degrees F. Place Brussels sprouts in a roasting pan. Pour 2 cups brewed green tea over Brussels sprouts, then drizzle with honey. Place into the oven for 30 minutes; flipping sprouts after 15 minutes to ensure even cooking. Meanwhile, in a medium sized bowl, combine remaining ingredients; mix until well combined. Set aside. Remove Brussels sprouts from oven; drain remaining liquid. Transfer sprouts to a serving bowl. Serve warm with a drizzle of almond sauce. Enjoy. -
Kay's Naturals makes snacking healthy, and they have done it yet again. The leader of high-protein, gluten-free snacks has come out with another delicious product. Cinnamon flavored, almond butter-filled Cookie Bites by Kay's Naturals, is a scrumptious bite sized cookie snack that tastes good right out of the box, or poured in a bowl with your favorite milk. Kay's Cinnamon Cookie Bites are light, flaky and crunchy all rolled into one full-flavored bite. The almond flavor is subtle and not over-powering, and each bite is coated with just the right amount of cinnamon, so it stay's flavorful (and crunchy) in milk. Not only are Kay's all natural Cookie Bites tasty, they're healthy too. Kay's Cookie Bites are made with all natural ingredients; no GMO ingredients are used to make Kay's products. Each serving comes with ten grams of protein (the protein equivalent of two eggs), three grams of fiber, and zero cholesterol. So if you are looking to build muscles, lose weight, or simply munch on something yummy and healthy, then these snacks are for you. Kay's Cookie Bites come in one ounce or five ounce bags, making them ideal for keeping a large box in your pantry, and popping some single serve bags into your purse or backpack for an on-the-go snack. Kay's snacks are low in sugar, only three grams per serving, and as a bonus, they are also low glycemic ( for those watching their sugar intake), making these high-protein snacks a great addition to your child's lunch box, or as an after-school snack. Kay's batch tests all of their products for gluten-free, so you can enjoy your snacks worry-free. For more information on ordering this and other Kay's Naturals products, visit their site: http://kaysnaturals.com/celiac/ Note: Articles that appearin the "Gluten-Free Product Reviews" section of this site are paid advertisements. For more information about this seeour Advertising Page. -
2-½ cups whole blanched almonds (or 13 oz. almond meal) 1-½ cups sugar 7 eggs pinch salt grated rind of one lemon 1 teaspoon vanilla extract confectioners sugar to dust cake If using whole almonds, grind into a fine paste in a food processor. Add sugar and process to blend. Place 3 whole eggs and 4 egg yolks in a large bowl, reserving whites. Beat with an electric mixer while slowly adding the almond paste. Mix until fluffy. Add salt, lemon rind and vanilla. Whip the egg whites until stiff but not dry and fold into the mixture. Butter a 9 or 10 inch springform pan, and line with well-buttered parchment (or wax) paper. Pour the batter into the pan. Bake in a 350 degree oven for 45 minutes, or until toothpick comes out dry when inserted in the center of the cake. Cool. Turn the cake out of pan upside down into a serving dish, and carefully remove parchment. Dust with the confectioners sugar.
-
Torta de Santiago (Spanish Almond Cake - Gluten-Free)
Scott Adams posted an article in Cakes & Frostings
This recipe comes to us from Michele Rice. Ingredients: 1 cup sugar ¼ teaspoon grated lemon rind or orange rind 2 cups (½ pound) almonds with skins, finely ground. I either process the nuts in small batches in my food processor, or buy almond meal at a health food store (refrigerated section) 7 eggs, separated ¼ teaspoon cinnamon Chipped or slivered almonds for garnish Powdered sugar and/or whipped cream for garnish Directions: Cream sugar, lemon rind and egg yolks until the mixture is light and fluffy. Stir in the almonds and cinnamon. This mixture will be very dense. I do all of this in my food processor. With a mixer, beat the egg whites until they are stiff, but not dry. Stir a few tablespoons of the egg white into the almond mixture, and then fold in the rest of the egg whites. Pour into 2 greased 8 inch layer pans and bake @ 350F for 45 minutes or until the cake is well browned (Actually I use a large Corning ware type quiche pan and just use one layer). You can remove the cakes from the pans and frost with a ½ pint of whipping cream, ¼ teaspoon sugar, whipped until stiff OR just serve it the traditional way with a sprinkling of powdered sugar on top. In Santiago, a cut-out of a medieval cross (The Cross of Santiago) is placed on the cake, and then the cake is sprinkled with powdered sugar. The cross template is then removed so that you have a brown cross on a field of powdered sugar. Any type of template works well for the design. You can use doilies, or quilting templates found in craft stores. -
This recipe comes to us from Elizabeth Griffith. Active Work Time: 30 minutes Total Preparation Time: 1 ½ hours plus 2 hours cooling Grind instant coffee granules in the food processor to make powdered instant coffee. ½ pound semisweet chocolate chips 12 eggs, separated ½ pound gluten-free powdered sugar 1 teaspoon gluten-free vanilla extract 1 heaping tablespoon powdered instant coffee ½ pound almonds, finely ground (about 1 ¼ cups) Butter, for greasing gluten-free Flour, for preparing pan Melt chocolate in pan in 250-degree oven or in top of double boiler set over, but not touching, simmering water. Allow to cool. Place egg yolks and powdered sugar in mixer bowl and beat at medium speed until mixture becomes very light in color and light and creamy in texture, about 5 minutes. Add vanilla, cooled chocolate and coffee powder and mix thoroughly. Mix in almonds. Beat egg whites until stiff. Gradually add a little of egg whites to chocolate mixture to lighten it, mixing with mixer at low speed. When mixture is light, pour it over remaining egg whites and fold in. Grease 9-inch spring form pan and dust with flour. Pour batter into pan. Bake at 325 degrees until torte starts to shrink slightly from sides of pan and springs back when touched at center, about 1 hour. A cake tester can also be used. Cool torte in pan about 2 hours. To remove, gently run thin knife along inside edges of pan. Gently release spring and remove sides. Serve torte on spring form bottom, or carefully run large knife blade underneath and gently lift off and onto cake platter. Frosting: 1 (12-ounce) bag gluten-free semisweet chocolate chips 1 cup whipping cream Place chocolate chips in 1-quart glass measuring cup and set in 250-degree oven until melted, 10 to 15 minutes. Stir once or twice while melting. Pour whipping cream into saucepan and heat until barely simmering. When chocolate is completely melted, add hot cream and immediately start beating on medium high speed until it is thick and smooth, 1 to 2 minutes. Chill 20 minutes. Frost torte sides first, then pour remaining frosting on top and spread slightly, but do not overwork. Frosting will spread smoothly. 8 to 10 servings. Each of 10 servings: 605 calories; 88 mg sodium; 288 mg cholesterol; 47 grams fat; 46 grams carbohydrates; 16 grams protein; 1.44 grams fiber.
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8-M):
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8-M):
