What kind of almond flour do you use?
I use Honeyville Grain blanched almond flour. It’s finely ground and works well in baking. I buy the 25 pound box which is more economical.
How do you store blanched almond flour?
I always keep a quantity of almond flour in airtight containers in my pantry. Because I buy the 25 lb box of flour (see above), I store the extra flour in zip-top bags in my freezer. When I’m running low in the pantry, I just take a new bag out of the freezer, and allow it to come to room temperature before filling my pantry containers. (The flour takes a day or two to thaw.) Have you tried making almond flour?
Nope. There are some great instructions at Lexie’s Kitchen for making your own, but since I bake so often with it, I find that I can buy the 25 lb. box for less than I can purchase blanched almonds. Where can I buy cashew milk/cream?
Nope. There are some great instructions at Lexie’s Kitchen for making your own, but since I bake so often with it, I find that I can buy the 25 lb. box for less than I can purchase blanched almonds. Where can I buy cashew milk/cream?
The bad news? You can’t buy it. The good news? It’s easy-peasy to make. You can also substitute milk, half and half or heavy whipping cream for most recipes. If you have a question with regard to a particular recipe, post in the comments and I’ll try and answer it. If not, you can always experiment and post your results! Can I substitute butter for ghee in your recipes?
You sure can! If we didn’t have casein intolerance issues, we’d be using butter too. What size eggs do you use in your recipes?
Good question! My local health food store, Grassroots Natural Market, sells the most delicious fresh eggs. I buy them two to three flats at a time (one flat contains 20 eggs). These eggs are ginormous and would be comparable to a jumbo sized egg. If you are using large eggs, I would add an extra to my recipes and it should balance out. Are your recipes strictly SCD compliant?
No. I try to stay SCD “legal” for the most part, but still use a few items that are on the “not allowed” list such as cacao and/or cocoa powder, coconut palm sugar, and Worcestershire sauce. I use SCD as a guide, along with how foods make us feel, but am not absolutely strict. I would say, for the most part, we are very strict though. We’re not, for instance, having sugar, or high fructose corn syrup – even on occasion. The few “non legal” items are used occasionally and are, in my opinion, healthy options that work for us.
You sure can! If we didn’t have casein intolerance issues, we’d be using butter too. What size eggs do you use in your recipes?
Good question! My local health food store, Grassroots Natural Market, sells the most delicious fresh eggs. I buy them two to three flats at a time (one flat contains 20 eggs). These eggs are ginormous and would be comparable to a jumbo sized egg. If you are using large eggs, I would add an extra to my recipes and it should balance out. Are your recipes strictly SCD compliant?
No. I try to stay SCD “legal” for the most part, but still use a few items that are on the “not allowed” list such as cacao and/or cocoa powder, coconut palm sugar, and Worcestershire sauce. I use SCD as a guide, along with how foods make us feel, but am not absolutely strict. I would say, for the most part, we are very strict though. We’re not, for instance, having sugar, or high fructose corn syrup – even on occasion. The few “non legal” items are used occasionally and are, in my opinion, healthy options that work for us.
If you have further questions or concerns, please read this gracious and helpful post from Heal ~ Balance ~ Live blogger, Karen.
