Almond Flour - Beverly Lynn Bennett

The High-Protein, Gluten-Free Choice for Baking and Cooking
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INTRODUCTION V
The New Kid on the Shelves
Using Almond Flour in Your Culinary Creations 5
Breakfast and Brunch 16
Breads, Biscuits, and Scones 24
Snacks and Sides 37
Main Dishes 45
Cookies 56
Bars, No-Bakes, and Baked Sweet Treats 70
Pie Crusts, Pies, and Tarts 80
Cakes and Cupcakes 96
SUPPLIERS 113
INDEX 117
iii
lmonds are one or the world's top-selling and most beloved nuts.
This ancient food is believed to have originated in the regions
that border the Mediterranean Sea. However, the cultivation and con
sumption or almonds quickly spread throughout western Asia, north
ern Africa, southern Europe, and eventually throughout the world, as
explorers and traders brought almonds along on their travels. Many
horticultural experts believe that the almond was one of the earliest
domesticated fruit trees, and historically almonds were featured prom
inently in the cuisines of the area now known as the Fertile Crescent,
as well as Greece, Italy, and Spain.
We have the Spaniards to thank for introducing almonds to North
America, because early Spanish explorers brought their highly prized
almond trees with them and planted them outside their missions in Cal
ifornia. It took a few centuries for almond orchards to thrive in Califor
nia, but the state now provides nearly all the almonds consumed in the
United States. In fact, almonds are cultivated on more than a half million
acres in the fertile Sacramento and San Joaquin Valleys, although the
vast majority or California almond farms are family owned and smaller
than one hundred acres. Through the efforts of these dedicated farmers,
almonds have become California's top agricultural export in addition
to being the largest exported crop in the United States; California sup
plies over 80 percent of the world's almonds. The other top ten almond
cultivators include Afghanistan, Algeria, Iran, Italy, Morocco, Spain,
Syria, Tunisia, and Turkey.
Today virtually all grocery stores, natural food stores, specialty mar
kets, and online food purveyors sell almonds in packages and in bulk.
You'll find almonds that are raw, blanched, roasted, smoked, salted,
unsalted, seasoned, sprouted, whole, sliced, slivered, and chopped. In
tum, these forms of almonds are also used to make many almond-based
food products, such as almond butter, almond paste, almond cheese,
almond milk, almond yogurt, almond extract, almond liqueur, almond
meal, and natural and blanched almond flour, just to name a few. With
all these choices, you're bound to find a variety of appealing almond
based products that you can easily incorporate into your daily diet.
v
Of all the almond-based products on the market, almond flour may be the least
familiar, as it's a relative newcomer to the shelves. But because of its impressive
versatility, that's rapidly changing.
Almond 11our tastes nutty, of course, but it's also sweet, rich, and but
tery. Because it's made from a nut, not a grain, almond 11our is gluten
free and has become a popular alternative to wheat 11our and other
grain-based flours, particularly among followers of specialty eating
plans, including paleo, gluten-free, grain-free, specific-carbohydrate,
low-carbohydrate, and high-protein diets. As a bonus, using almond
flour rather than wheat 11our or other gluten-free 11ours increases the
protein content of recipes while simultaneously decreasing their car
bohydrate content.
You can obtain all the health benefits of almonds simply by using
more almond 11our in baking and cooking. One-quarter cup of almond
11our is the equivalent of twenty-three whole almonds (about one
ounce). According to data from the US Department of Agriculture, one
ounce of whole almonds or 1/., cup of almond 11our contains 161 calories,
14 grams of fat (and only 1 gram of saturated fat), 6 grams of carbohy
drates, 3 grams of fiber, 1 gram of sugar, 6 grams of protein, 1.7 grams
of omega-3 fatty acids, and 3.3 grams of omega-6 fatty acids. Addition
ally, this amount of almond 11our provides 37 percent of the daily value
(DY) of vitamin E, 32 percent of manganese, 19 percent of magnesium,
17 percent of ribol1avin, 14 percent of copper, 14 percent of phospho
rus, 7 percent of calcium, 6 percent of iron, 6 percent of zinc, 5 percent
of niacin, 4 percent of thiamin, and 3 percent of folate.
Almond Flour versus Almond Meal

Many recipes that call for almond flour state "almond flour/almond meal"
in the ingredient list, but that is misleading. These two products aren't the
same, and using one instead of the other can make or break a recipe.
Both almond 11our and almond meal start with freshly picked raw
almonds that are steam pasteurized, a process required by law in the
United States, Canada, and Mexico. The almonds then pass through
2 CHAPTER 1
a series of dryers to cool them and reduce their moisture content.
Finally, the almonds are thoroughly dried and ground into either a
flour or coarse meal.
For blanched almond flour, whole almonds are dipped in a hot
water bath for several minutes to loosen their brown skins before mill
ing. The skins are then easily removed as the almonds pass over a series
of rubberized rollers. Once the blanched almonds are completely dry,
they're ground very finely into a flour. Some companies also sell "nat
ural" almond flour, which is made from whole almonds with their
skins intact. However, the texture of natural almond flour compared
to blanched almond flour varies considerably, ranging from superfine
to coarse, making it closer to a meal than a flour. For almond meal, the
skins also aren't removed, and the result is a much coarser, less uni
form product.
The consistency and uniformity of the ground almonds can greatly
affect the outcome of a recipe, especially the texture and volume but
often the taste as well. That's because the particle size of the ground
product determines its ability to absorb moisture and cling together.
Finely ground flour has more surface area exposed, which results in
a higher-quaIi ty end product that is more tender and has a more uni
form crumb. The larger, coarser, or more irregular the particle size,
the less absorbent the ground almonds wi.ll be and the finished prod
uct may end up being too moist, oily, heavy, grainy, or gritty, or it may
not cook through completely and the center make sink. Therefore, it's
not a good idea to substitute one type of almond flour for another or
to use meal instead of flour.
ln a few instances blanched almond flour, natural almond flour,
and almond meal can be used interchangeably with little consequence,
such as when they're being used as a binder or thickening agent in veg
gie burgers or meatless loaves, or as an ingredient in cookies, bars, or
crusts. However, this isn't the case for baked goods, as typically the
finer and more powdery the ground almonds, the more delicate and
lighter the baked goods will be. Blanched almond flour has a finer
and fluffier texture than natural almond flour or almond meal. As a
result, using blanched almond flour will produce baked goods that are
ultramoist yet light, with a fluffy, tender crumb and higher volume.
Purchasing and Storing Almond Flour

Almond flour is readily available in most supermarkets, natural food
stores, and online in packages ranging from one to twenty-five pounds.
Many retailers also sell it in bulk. Compared to other types of flour,
almond flour is on the expensive side, with costs spanning $6 to $20
THE NEW KID ON THE SHELVES 3

per pound, so shop around for the best price. lf you're allergic to other
types of nuts or to seeds or peanuts, check with the manufacturer to
verify how their almond flour was processed to ensure that no cross
contamination has taken place. Also, if you need to follow a gluten-free
diet because of celiac disease or other medical conditions, be sure to
purchase only certified gluten-free almond flour.
Because almond flour has a high moisture and fat content, it can
become rancid if it's not stored properly or if it's kept for an extended
period of time. Also, if it's not kept in airtight containers, it can attract
insects. Most manufacturers sell almond flour in resealable ziplock bags
for easy access and storage. Sealed packages of almond flour will be the
freshest, but they also cost more per pound compared to almond flour
sold in bulk bins. If your only option is the bulk bin, check with the
department manager to inquire about how the store handles and rotates
its stock.
To keep almond flour fresh once you get it home, store small
amounts in airtight containers at room temperature in a cool, dry place.
To extend its shelf life or for larger quantities, store it in airtight con
tainers in the refrigerator or freezer; it will keep for about nine months.
However, cold storage can cause almond flour to clump, so be sure
to bring it to room temperature prior to use. lf the flour develops
an overly strong, "off," or rancid smell during storage, do not use
it. Also, if the flour you purchased has clumps or irregular or large
chunks of almonds in it, sift it through a fine-mesh sieve or strainer
before using it.
All the recipes in this book were developed and tested using pre
packaged blanched almond flour, which is the only kind l recommend
for the best results. But if you want to experiment, you can make your
own almond flour simply by processing small amounts of blanched
almonds in a high-speed blender, food processor, or coffee grinder,
stopping occasionally to scrape down the container. Be careful that
you don't process the almonds too long, or you'll end up with almond
butter rather than flour. After grinding the almonds, sift the flour to
ensure it has a consistently fine, powdery texture, and store it in an air
tight container in the refrigerator.
4 CHAPTER 1
Unlike other gluten-free flours, especially rice flour, which is often charac
terized as gritty or grainy, almond flour has a smooth mouthfeel and a rich,
buttery taste. Because it's made from nothing but ground nuts, almond flour
can be eaten raw and tastes quite good. In addition, the light and airy con
sistency and uniform texture of blanched almond flour allows it to evenly
absorb liquids. That's why you'll have the best results using blanched almond
flour rather than natural almond flour or almond meal in baked goods, such
as biscuits, breads, cakes, cupcakes, muffins, pastries, pie crusts, scones, and
other similar types of recipes.
When they first come out of the oven, baked goods made with almond
flour tend to be extremely soft and delicate. To avoid having them
break or crumble, let them cool in the baking pan or on the baking
sheet for ten to thirty minutes before transferring them to a rack to
cool completely.
Due to the high fat content of almond flour, the texture of baked
goods made with only almond flour is generally more tender and cake
like rather than crispy or crunchy. However, you still can enjoy crisp
cookies and crunchy breaded tofu and vegetables simply by using almond
flour in combination with other gluten-free !lours or starches. On the
plus side, the high fat content of almond flour helps to keep baked goods
moist for several days longer than baked goods made with other gluten
free !lours. If you want baked goods made with almond flour to remain
soft, store them in a sealed container at room temperature. Contrarily,
if you want them to stay crisp, store them in the refrigerator.
Besides being a better option for baked goods, blanched almond
flour can be used in stove-top recipes, such as French toast (see page
20), pancakes (see pages 18 and 19), and waffles. Moreover, much
like wheat flour, almond flour has great binding properties, whereas
other gluten-free flours typically require a mix of gluten-free flours or
starches to achieve similar results. Almond flour is also an excellent
replacement for bread crumbs in breading mixtures, toppings, veggie
burgers, and other savory recipes.
6 CHAPTER 2
lf you're new to cooking with almond flour, start with simple reci
pes, such as biscuits or crusts. Once you've mastered several quick and
easy recipes, try making one that is more complex. This will not only
ensure greater success but will also boost your confidence and moti
vate you to keep experimenting with almond flour in more of your
culinary creations.
Advice for Adapting Recipes

Many recipes in other cookbooks and on the web that use almond flour
also call for eggs and/or dairy products, but these items aren't neces
sary. All the recipes in this book are vegan and use only plant-derived
ingredients, such as hydrated chia seeds or flaxseeds and nondairy
milks, to bind batters, breading mixtures, and doughs and to improve
the rise and volume of baked goods and desserts.
To veganize recipes for baked goods that call for both eggs and
almond flour, make sure the original recipe uses no more than two
eggs and that it also contains a good amount of almond flour. Other
wise, it won't convert very well and the end product may be gummy,
not fully cooked, dense, or flat. Use the recipe for Chia or Flax Eggs
(see below) to replace one or two eggs in conventional recipes for
baked goods.
Chia or Flax Eggs

MAKES THE EQUIVALENT OF 1 EGG
3 tablespoons warm water or other room-temperature

liquid
teaspoon chia seeds, or 1 tablespoon ground brown
or golden flaxseeds or flaxseed meal
Put the water and seeds in a small bowl and stir or whisk vigorously to
combine. Let rest for 10 minutes so the seeds can fully rehydrate. The
mixture will thicken i_ nto a gel.
Adapting standard recipes typically involves a lot of trial and error,

so don't get discouraged if something doesn't tum out perfectly on the
first try. Instead, be open to experimenting with alternative ingredients
or try increasing or decreasing the amount of dry or wet ingredients.
Making even slight adjustments to a recipe can help achieve the desired
results. lf you want to adapt a recipe that calls for wheat or other gluten-
USING A LM OND FLOUR IN YOUR CULINARY CREATION S 7

containing CT.ours, such as spelt, barley, or rye CT.our, try using an equal
amount of blanched almond CT.our in its place. Almond CT.our works par
ticularly well for recipes in which the flour is used as a binder, topping,
or coating.
Because almond flour has more fat and moisture than wheat flour,
when you're using it as a replacement for wheat flour in baked goods,
you may be able to slightly decrease the amount of oil, margarine,
nondairy milk, or other fat or liquid that is called for in the recipe. As
a broad guideline, for every cup of wheat flour that is replaced with
almond Oour, you can decrease the oil, fat, or liquid in the recipe by
1 to 2 tablespoons. ln some instances this may result in a batter or
dough that is slightly thicker than recipes made with wheat Oour or
other types of gluten-free flour. But don't be tempted to add more liq
uid, as this could result in baked goods that don't fully cook in the
middle or implode.
Tips for Working with Almond Flour

Generally speaking, cooking is a more forgiving process than baking,
especially when it comes to making slight changes to a recipe. ln most
instances, adding more or less of a seasoning or replacing one vegetable
or fruit with another won't negatively affect the outcome of a cooked
dish, so you shouldn't hesitate in making minor adjustments to suit
your dietary needs or tastes. Baking, however, is more like a chem
istry project; every technique or ingredient outlined in a recipe plays
an important role in obtaining the desired results. ln baking, the ingre
dients need to be precisely measured and used in just the right combi
nation to achieve the ideal color, Oavor, density, texture, and rise. This
is especially true when a recipe calls for gluten-free starches and Oours,
including almond flour, as using even a little more or less of these ingre
dients can greatly af ect the recipe's outcome. Too little and the final
f
product will be excessively moist; too much and the item will be dry,
flat, dense, or crumbly. Ingredients are expensive, and no one wants to
see the result of their hard work end up in the trash bin because a rec
ipe turned out inedible.
While some professional bakers and chefs recommend weighing
ingredients to obtain precise measurements, not every home cook has
a kitchen scale. Therefore, all the ingredient amounts for the recipes in
this book use standard measuring spoons and cups. When measuring
large amounts of Oours and starches, l recommend spooning the ingre
dient into the measuring cup rather than dipping the cup into the ingre
dient. Scooping ingredients into a measuring cup packs down Oours
and starches, resulting in more of the product being used than is
8 CHAPTER 2
needed. Spooning, however, helps aerate powdery ingredients and pro
vides more accurate measurements. Simply use a spoon to lightly fill a
measuring cup with the 11our or starch. Don't tamp down the ingredient;
instead, use the straight edge of a table knife to sweep across the top
and level it off. When using measuring spoons, you can dip the spoon
directly into the d ry ingredient and then sweep across the top with the
knife to level it off.
Essential Ingredients
All of the recipes in this book are both vegan and gluten-free. If you're new
to this type of cooking, familiarize yourself with the essential ingredients
that follow. Most of them are readily available at well-stocked supermar
kets and natural food stores. If you can't find them locally, check online
(see page ll5).
ARROWROOT STARCH. Derived from the arrowroot plant, arrowroot starch

is versatile and easily digestible. It has a neutral taste and is more stable
than most other starches. lL can be used as a replacement for cornstarch
or tapioca 11our to add lightness or crispiness to baked goods. When
dissolved in cold water or other liquids, it can be used as a thickening
agent, adding a clear sheen to jams, jellies, sauces, pie fillings, and pud
dings. When added to breading mixtures, arrowroot starch helps to pro
duce a golden brown crust.
BUCKWHEAT FLOUR. Buckwheat is cultivated for its grain-like seeds, and

despite its name, it's naturally gluten-free. Buckwheat flour has an earthy,
slightly nutty f1avor. lt's commonly used in bread, crepes, pancakes,
and Russian blinis.
CACAO POWDER. To make cacao powder, the cacao butter is removed

from cacao beans and the remaining part of the fruit is dried and ground.
Dark and f1avorful, cacao powder has a deep chocolate f1avor and is
often used as a replacement for unsweetened cocoa powder, particularly
in raw food recipes as well as baked goods, beverages, confections, des
serts, and smoothies.
CAROB POWDER. Carob powder is made by grinding the dried pulp

from the pods of the carob tree, an evergreen native to the Mediter
ranean. Carob powder is available raw or roasted, and it's often used
measure for measure as a substitute for cacao powder or unsweet
ened cocoa powder. Unlike cacao and cocoa powder, carob powder is
caffeine-free.
USING ALMOND FLOUR IN YOUR CULINARY CREATIONS 9

CHICKPEA FLOUR. High in protein, chickpea flour, also known as besan,
garbanzo bean flour, and gram flour, is made from dried chickpeas that
have been finely ground.
COCOA POWDER, UNSWEETENED. Unsweetened cocoa powder has an intense,

dark chocolate flavor and is commonly used to make chocolate cakes,
cookies, muffins, quick breads, and other sweet treats. Don't confuse it
with sweetened cocoa powder, which is used to make hot chocolate.
COCONUT FLOUR. Coconut flour is made from ground dried coconut meat
after the coconut oil has been extracted. It's mildly sweet and off-white
in color. Compared to other types of flour, coconut flour is dry and
dense. It absorbs more moisture than other types of gluten-free flours
and starches, so when it's used as a replacement for them in recipes, the
liquid ingredients will need to be increased slightly. Coconut llour can
be used to replace up to 20 percent of the wheat llour or other gluten-free
flour called for in recipes. lt contributes both fiber and protein, result
ing in light, fluffy cakes, cookies, and muffins.
COCONUT SUGAR. Coconut sugar is a golden brown, granulated sweet

ener made from the dried sap of cut nower buds from the coconut
palm. Compared to other sweeteners, coconut sugar is relatively low
on the glycemic index. lt has a caramel flavor and is often used mea
sure for measure as a substitute for brown, turbinado, unbleached, or
white sugar in baked goods and other types of recipes.
CORNMEAL, MEDIUM GRIND. Medium-grind cornmeal has a slightly coarse

texture that creates a light, tender product with a more rustic crumb.
1t can replace either fine-ground or stone-ground cornmeal in recipes
and is an excellent choice to use in corn muffins and cornbread as well
as breading mixtures, pancakes, pizza crusts, and wafnes.
CORNSTARCH. Derived from corn, cornstarch is a white, powdery starch

with a slightly chalky taste. It's mainly used as a binder and thickening
agent in recipes. To avoid clumping, cornstarch should be dissolved in
cold water or other cool liquid before being heated or added to hot mix
tures, such as gravies, pie fillings, puddings, sauces, soups, or stews.
GUAR GUM. Guar gum is a flour-like substance made from the soluble
fiber of guar beans, which come from an East lndian tree. It's used in
small amounts in both commercial food products and homemade rec
ipes to help bind, emulsify, or thicken a wide variety of foods, such as
gravies, nondairy milks, salad dressings, sauces, and vegan cheeses and
10 CHAPTER 2
ice creams. Guar gum has eight times the thickening power of corn
starch, and it's commonly used interchangeably with xanthan gum (see
page 12). ln gluten-free baking, when guar gum is mixed with water or
other liquid ingredients, it acts as a binder that can mimic gluten and
help to enhance the volume, rise, and stability of the final product.
NUTRITIONAL YEAST FLAKES. Unlike baker's yeast, nutritional yeast has no

rising capabilities. lt's grown specifically for its nutritional content and
taste and is sold as a food product, seasoning, or supplement. Nutri
tional yeast has a delicious nutty, cheese-like Havor and is a common
ingredient in vegan cheeses and similar products. Don't confuse nutri
tional yeast with brewer's yeast, a by-product of the brewing industry, or
active dry yeast, which is used to make breads and other baked goods.
OAT FLOUR. Made from finely ground oat groats or rolled oats, oat Hour
has a slightly nutty, earthy Havor. lt's high in fiber and protein yet low
in carbohydrates. lf you have celiac disease, be sure to purchase certified
gluten-free oat Hour or certified gluten-free rolled oats if you're grinding
your own Hour. Oat Hour is often combined in recipes with wheat Hour
or gluten-free Hours and starches for use in cooking and baking. lt's an
excellent choice for use in biscuits, breading mixtures, breads, cakes,
cookies, desserts, muffins, pancakes, scones, and wafnes.
POTATO STARCH. White and powdery, potato starch is made from the dried
starch found naturally in potatoes. Don't confuse it with potato Hour,
which is made from dried ground potatoes and has a heavier consis
tency. Potato starch can tolerate higher temperatures than cornstarch and
is often used as a thickener for gravies, sauces, soups, and stews. lt's
commonly used in gluten-free baking to add moistness and produce a
tender, delicate crumb.
RICE FLOUR, BROWN. Because it's made from the whole rice kernel, includ
ing the bran, brown rice Hour is more nutritious than white rice Hour
(see below). lt's off-white and has a mildly sweet Havor and slightly
coarse texture. Brown. rice Hour can be used as a replacement for wheat
Hour in cooking by substituting 7/s cup of rice flour for every cup of wheat
Hour called for in a recipe. lt's not recommended to use rice Hour on its
own, however, as a substitute for wheat Hour in baking, as doing so will
result in a dry, crumbly product.
RICE FLOUR, WHITE. White rice Hour is more refined and less nutritious
than brown rice Hour because the bran has been removed during mill
ing. White and bland yet pleasing in Havor, white rice Hour is considered

one of the least allergenic flours available. The texture of white rice flour
is often described as dry and gritty, but when it's combined with other
gluten-free flours and starches, that quality is less prominent. Also look
for superfine white rice flour, which is much smoother and finer than
standard rice flour.
SORGHUM FLOUR. Also known as milo flour, sorghum flour is made from
a millet-like cereal grain. It's light tan and has a mild, slightly nutty fla
vor similar to that of wheat flour. It's also higher in protein and fiber
than many other gluten-free flours. Sorghum flour-is an excellent substi
tute for wheat flour or for brown or white rice flour in gluten-free cook
ing and baking because it adds volume and helps to create a smooth
texture and tender crumb. It works well in breads, cakes, cookies, flat
breads, muffins, and pancakes.
TAPIOCA STARCH. Tapioca starch, also known as tapioca flour, is a white,

powdery starch obtained from the cassava root, a starchy tuber resem
bling a potato. In cooking, tapioca starch is typically used as a thick
ening agent for gravies, pie fillings, puddings, and sauces instead of
arrowroot starch or cornstarch. It's also used LO provide stretchiness
in vegan cheeses. When combined with gluten-free flours in bak
ing, tapioca starch helps lighten baked goods, enhances browning,
and adds crispness and chewiness to breading mixtures, breads, and
pizza crusts.
TEFF FLOUR. Made from whole-grain Leff, the smallest grain in the
world, tan-colored teff flour has a light, slightly nutty flavor. It's most
well known as the primary ingredient in injera, a popular Ethiopi
an flatbread, but it's also commonly combined with other gluten-free
flours and starches in recipes for breads, cakes, cookies, and other
baked goods.
XANTHAN G UM. Xanthan gum is a white, powdery substance made from

the bacterium Xanthomonas campestris. When xanthan gum is com
bined with water or other liquids, it acts as an emulsifier, thickener, and
stabilizer. These properties improve the viscosity and creaminess of bat
ters, condiments, gravies, nondairy milks, salad dressings, sauces, and
low-fat and fat-free products. In gluten-free baking, xanthan gum helps
replicate the elasticity of gluten and reduces crumbling in gluten-free
breads, muffins, and scones. Adding a small amount of xanthan gum
to a batter or dough will enhance the volume of the finished product.
Xanthan gum can be used interchangeably with guar gum.
12 CHAPTER 2
It's important to measure xanthan gum and guar gum accurately, as too
much of either one of these can create a final product that's gummy or
heavy or that has an unappetizing texture. Follow these guidelines when
developing your own gluten-free recipes or when adapting conventional
gluten-containing recipes:
TABLE 1 How much xanthan or guar gum to use in recipes
ITEM PER EACH CUP OF GLUTEN-FREE FLOUR ADD •••

Cakes Yi teaspoon xanthan or guar gum
Cookies l4 teaspoon xanthan or guar gum
Muffins and quick breads Y<i teaspoon xanthan or guar gum
Yeast breads and pizza crusts 1Y2 teaspoons xanthan or guar gum

Let's Get Started!
Blanched almond flour is not only wholesome and
delicious, it's also amazingly versatile. In addition
to being great on its own in recipes, almond flour
combines beautifully with other gluten-free baking
staples, including gluten-free flours and starches
(see pages 9 to 12). In the sections that follow,
you'll find a wide range of recipes that feature
almond flour. They're all vegan and gluten-free,
making them suitable for anyone following a vegan,
gluten-free, low-carb, or paleo diet. I hope that
these recipes spark your culinary creativity and
encourage you to start using almond flour on a
regular basis in your favorite breakfast, lunch, and
dinner offerings, as well as in baked goods, desserts,
snacks, and treats.
_ Breakfast and Brunch
almond milk
MAKES 4 CUPS
Forget about buying almond milk from a store; it's a breeze to make a homemade
batch in your blender. Enjoy this nondairy milk as a beverage, pour it over breakfast
cereal, or use it to replace cow's milk in your favorite recipes.
4 cups water
1 cup almond flour
Put 2 cups of the water in a small saucepan and heat over high heat until
bubbles begin to appear on the surface. Remove from the heat.
Put the almond Oour in a blender, add the hot water, and let rest for
5 minutes to soften the almond flour. Process until smooth and creamy,
1 to 2 minutes, stopping once to scrape down the blender jar.
Add the remaining 2 cups of water and process for 1 minute. Stored
in a sealed container in the refrigerator, the milk will keep for 5 days.
Stir or shake prior to using.
CHOCOLATE ALMOND MILK: Add 3 tablespoons of cacao powder or unsweet

ened cocoa powder and 2 tablespoons of agave nectar or maple syrup
when adding the remaining 2 cups of water. Process until smooth.
STRAWBERRY ALMOND MILK: Add 2/3 cup of fresh or frozen strawberries when
adding the remaining 2 cups of water. Process until smooth.
SWEET VANILLA ALMOND MILK: Add 4 pitted soft dates and 1 teaspoon of
vanilla extract to the hot water and almond flour mixture. Let rest for
10 minutes to rehydrate the dates before adding the remaining water
and processing until smooth.
Per cup: 160 calories, 6 g protein, 14 g fat (1 g sat), 6 g carbs, 11 mg sodium, 61 mg calcium, 3 g fiber
BREAKFAST AND BRUNCH 17

double almond pancakes
MAKES 8 PANCAKES
A combination of almond flour and almond meal is used to create these wholesome.
protein-packed pancakes. Serve them with your choice of toppings. such as margarine.
jam, maple or fruit-based syrup, or sliced fresh fruit or berries.
cup almond flour

Vi cup almond meal
2 tablespoons ground flaxseeds or flaxseed meal
tablespoon aluminum-free baking powder
teaspoon ground cinnamon
Vi teaspoon sea salt
lVi cups Almond Milk (page 17) or plain nondairy milk
lVi tablespoons maple syrup (optional)
lVi teaspoons vanilla extract
teaspoon cider vinegar
Put the almond llour, almond meal, llaxseeds, baking powder, cinnamon,
and salt in a large bowl and whisk until well combined. Adel the milk,
optional maple syrup, vanilla extract, and vinegar and whisk until well
combined. Let rest for 5 minutes.
Lightly oil a large cast iron or nonstick skillet or griddle or mist it
with cooking spray. Heat over medium heat. When the skillet is hot,
pour the batter into it using 1/3 cup of batter for each pancake. You will
need to cook the pancakes in several batches depending on the size or
the skillet. Cook until the edges or the pancakes are slightly dry and
bubbles appear on top, 2 to 3 minutes. Flip the pancakes over with
a spatula and cook until golden brown on the other side, 2 to 3 minutes.
Lightly oil the skillet between batches and repeat with the remaining
batter. Serve hot.
VARIATIONS: Add coarsely chopped nuts or seeds, chopped or sliced fresh

fruit, fresh or frozen berries, or chocolate or carob chips.
Per 2 pancakes: 397 calories, 16 g protein, 35 g fat (2 g sat), 13 g carbs, 173 mg sodium, 177 mg calcium, 8 g fiber
18 CHAPTER 3
buckwheat and almond flour pancakes
MAKES 8 PANCAKES
Maple syrup and cinnamon add the perfect sweet-and-spicy touch to this updated
version of a time-honored classic. Serve these pancakes drizzled with maple syrup or
your favorite toppings.
� cup almond flour

� cup buckwheat flour or sorghum flour
lVi cups Almond Milk (page 17) or plain nondairy milk
2 tablespoons maple syrup
lVi teaspoons sunflower oil or other oil
Put the almond 11our, buckwheat 11our, baking powder, cinnamon, and
salt in a large bowl and whisk until well combined. Add the milk, maple
syrup, oil, and vinegar and whisk until well combined. Let rest for
5 minutes.
pour the batter into it using 1/3 cup of batter for each pancake. You will
need to cook the pancakes in several batches depending on the size of
the skillet. Cook until the edges of the pancakes are slightly dry and
bubbles appear on top, 2 to 3 minutes. Flip the pancakes over with a
spatula and cook until golden brown on the other side, 2 to 3 minutes.
batter. Serve hot.
Per 2 pancakes: 397 calories, 16 g protein. 35 g fat (2 g sat), l3 g carbs. 173 mg sodium. l77 mg calcium. 8 g fiber
BREAKFAST A ND BRUNCH 19
french toast
MAKES 8 SLICES
With minimal effort you can transform humble slices of bread into a tasty batch
of French toast. All you need is almond flour, a few other gluten-free staples from
your pantry, and some nondairy milk and you'll be on your way to creating a break
fast masterpiece.
Y4 cup almond flour
tablespoon cornstarch or arrowroot starch
tablespoon nutritional yeast flakes
Y4 teaspoon freshly grated nutmeg
Y4 teaspoon sea salt
lYi cups Sweet Vanilla Almond Milk (page 17) or other non
dairy milk
tablespoon maple syrup
lYi teaspoons vanilla extract
8 slices (each about Vi inch thick) Golden Sandwich Bread
(page 30) or other bread
Put the almond flour, cornstarch, nutritional yeast, cinnamon, nutmeg,

and salt in a pie pan and whisk until well combined. Add the milk,
maple syrup, and vanilla extract and whisk to make a smooth batter.
Put 4 slices of the bread in the almond flour mixture, then flip the
slices over and let soak for 1 minute.
carefully put the soaked bread into it and cook until golden brown on
the bottom, 2 to 3 minutes. You will need to cook the slices in several
batches depending on the size of the skillet. Flip the slices over with a
spatula and cook until golden brown on the other side, 2 lo 3 minutes.
batter and bread. Serve hot.
Per 2 slices: 488 calories, 11 g protein, 22 g fat (2 g sat), 72 g carbs, 458 mg sodium. 68 mg calcium. 8 g fiber
20 CHAPTER 3
apricot and candied ginger muffins
MAKES 12 MUFFINS
If you love apricots, these are the muffins for you! They're flavored with the zest and
juice of oranges, sweet and zesty candied ginger. and, of course, an ample amount of
dried apricots. Enjoy them for breakfast or as an afternoon snack with a cup of tea.
lVi cups brown rice flour

cup almond flour
� cup tapioca starch or arrowroot starch
Vi cup unbleached cane sugar
� teaspoon sea salt
Zest and juice of 2 oranges (about 2/3 cup juice)
3 tablespoons water or plain nondairy milk
cup dried apricots, each cut into quarters
Y4 cup coarsely chopped candied ginger
Preheat the oven to 375 degrees F. Line a standard twelve-cup muffin tin
with paper or silicone liners or lightly oil or mist it with cooking spray.
Put the rice !lour, almond !lour, tapioca starch, sugar, baking pow
der, and salt in a large bowl and whisk until well combined. Add the
orange zest and juice, water, and vanilla extract and whisk until well
combined. The batter will be very thin. Gently stir in the apricots and
candied ginger.
Fill the prepared muffin cups using a 14-cup ice-cream scoop or
until three-quarters full. Bake for 20 to 22 minutes, or until a tooth
pick inserted in the center of a muffin comes out clean. Let cool in
the pan for 20 minutes., then transfer to a rack. Serve warm or at room
temperature.
Per muffin: 225 calories. 4 g protein. 5 g fat (0.4 g sat). 42 g carbs, 132 mg sodium, 35 mg calcium. 3 g fiber

almond, oat, and berry muffins
MAKES 12 MUFFINS
Using a combination of almond flour and oat flour gives these muffins a firm yet ten
der crumb. The flavor is further enhanced with juicy, sweet berries. These muffins are
great for a filling, on-the-go breakfast or snack.
cup old-fashioned rolled oats

lVi cups almond flour
6 tablespoons tapioca starch or arrowroot starch
9 tablespoons Sweet Vanilla Almond Milk (page 17) or
other nondairy milk
Vi cup agave nectar or maple syrup
teaspoon almond extract, or lVi teaspoons vanilla
extract
cup fresh or frozen berries (do not thaw). such as
blackberries, blueberries, or raspberries
Preheat the oven to 375 degrees F. Line a standard twelve-cup muf

fin tin with paper or silicone liners or lightly oil or mist it with cook
ing spray.
Put the oats in a food processor and process into a fine Oour. Trans
fer the oat Oour to a large bowl. Add the almond Oour, tapioca starch,
baking powder, and salt and whisk until well combined. Add the milk,
agave nectar, and almond extract and whisk until well combined. Gen
tly stir in the berries.
Fill the prepared muffin cups using a %-cup ice-cream scoop or
until three-quarters full. Bake for 20 to 22 minutes, or until a tooth
pick inserted in the center of a muffin comes out clean. Let cool in the
pan for 20 minutes, then transfer to a rack. Serve warm or at room
temperature.
Per muffin: 142 calories. 3 g protein. 5 g fat (0.4 g sat), 23 g carbs. 131 mg sodium, 33 mg calcium, 3 g fiber
22 CHAPTER 3
fruit and walnut muffins
MAKES 12 MUFFINS
The classic pairing of fresh fruit with fragrant spices is highlighted in these moist
muffins, which also feature chewy raisins and crunchy walnuts. Serve them for break
fast or as a dessert topped with nondairy yogurt or ice cream.
4Yi tablespoons warm water

lVi tablespoons ground flaxseeds or flaxseed meal
3 cups almond flour
6 tablespoons arrowroot starch
lVi teaspoons ground cinnamon
% teaspoon sea salt
Y3 cup plain nondairy milk
Vi cup maple syrup
1Y4 cups grated or finely chopped fresh fruit, such as apples,
peaches, pears, or plums
Y3 cup raisins or other dried fruit
Vi cup coarsely chopped walnuts or other nuts
Put the water and flaxseeds in a small bowl and whisk to combine.
Let rest for 10 minutes to thicken.
Put the almond flour, arrowroot starch, baking powder, cinnamon,
and salt in a large bowl and whisk until well combined. Add the flax
seed mixture, milk, maple syrup, and vanilla extract and whisk until
well combined. Gently -stir in the grated fruit, raisins, and walnuts.
Fill the prepared muffin cups using a 14-cup ice-cream scoop or until
three-quarters run. Bake for 22 to 25 minutes, or until a toothpick in
serted in the center of a muffin comes out clean. Let cool in the pan for
20 minutes, then transfer to a rack. Serve warm or at room temperature.
Per muffin: 240 calories, 7 g protein, 15 g fat (lg sat), 20 g carbs, 126 mg sodium, 83 mg calcium. 4 g fiber

Breads, Biscuits, and Scones
banana-walnut bread
MAKES 1 LOAF, 10 SLICES
Typically, home cooks just mash bananas with a fork when making a banana bread,
which can result in a rather dense and heavy loaf. For this loaf the bananas are
blended in a food processor until they're light and airy, which greatly benefits the
bread's final texture.
2 large bananas
3 tablespoons water
teaspoon vanilla extract
Y3 cup coconut flour
Y3 cup tapioca starch
Y3 cup unbleached cane sugar
2 teaspoons baking soda
Vi cup coarsely chopped walnuts
Vi cup vegan chocolate chips or carob chips (optional)
tablespoon cider vinegar
Preheat the oven to 350 degrees F. Line an 8 x 4 x 21/2-inch loaf pan with
two pieces of parchment paper, overlapping the pieces and allowing
the paper to slightly drape over the sides of the pan.
Put the bananas, water, and vanilla extract in a food processor and
process until light and creamy, about 1 minute. Scrape down the con
tainer with a silicone spatula. Add the almond flour, coconut flour, tapi
oca starch, sugar, baking soda, and salt and process until smooth, about
1 minute. Add the walnuts, optional chocolate chips, and vinegar and
pulse several times to combine. Pour into the lined loaf pan and smooth
the top with the back of a spoon or the silicone spatula.
Bake on the bottom oven rack for 50 to 60 minutes, or until a
toothpick inserted in the center comes out clean. let cool in the pan
for 30 minutes, then transfer to a rack to cool completely.
Per slice: 250 calories, 6 g protein, 15 g fat (4 g sat). 27 g carbs, 353 mg sodium. 52 mg calcium, 5 g fiber
BREADS, BISCUITS, AND SCONES 25

spiced pumpkin bread
MAKES 1 LOAF. 10 SLICES
An aromatic blend of spices and sweet maple syrup commingle in this moist
quick bread, which is topped with two kinds of seeds, adding double the crunch
and flavor.
cup almond flour
cup chickpea flour
cup sorghum flour
teaspoon baking soda
� teaspoon ground cinnamon
Vi teaspoon ground ginger
Vi teaspoon freshly grated nutmeg
)4 teaspoon ground cloves
cup pumpkin puree
2/3 cup maple syrup
Vi cup water
)4 cup sunflower oil or other oil
2 tablespoons raw pumpkin seeds
2 tablespoons raw sunflower seeds
Preheat the oven to 350 degrees F. Line an 8 x 4 x 21/2-inch loaf pan with
two pieces of parchment paper, overlapping the pieces and allowing
the paper to slightly drape over the sides of the pan.
Put the almond flour, chickpea flour, sorghum flour, baking soda,
cinnamon, ginger, nutmeg, salt, and cloves in a large bowl and whisk to
combine. Add the pumpkin puree, maple syrup, water, oil, vinegar, and
vanilla extract and whisk until well combined. Pour into the lined loaf
pan and smooth the top with the back of a spoon or a silicone spatula.
Sprinkle the pumpkin seeds and sunflower seeds evenly over the top.
toothpick inserted in the center comes out clean. Let cool in the pan
Per slice: 284 calories, 7 g protein, 14 g fat (1 g sat), 35 g carbs, 228 mg sodium, 49 mg calcium, 5 g fiber
26 CHAPTER 4
zucchini bread
MAKES 1 LOAF. 10 SLICES
In the summer, farmer's markets and gardens are abundant with zucchini. That's the
perfect time to make this bread, which features grated zucchini, chopped walnuts,
and a fragrant blend of spices.

� cup arrowroot starch
2 tablespoons chia seeds
lVi teaspoons aluminum-free baking powder
Vi teaspoon baking soda
teaspoon ground cardamom or ground ginger
Yi teaspoon freshly grated nutmeg
Vi cup plain nondairy milk or water
Y4 cup agave nectar
2 tablespoons sunflower oil or other oil
2 teaspoons lemon juice
1Y4 cups coarsely grated zucchini, lightly packed
YJ cup coarsely chopped walnuts
Preheat the oven to 350 degrees F. Line an 8 x 4 x 21/z-inch loaf pan with
two pieces of parchment paper, overlapping the pieces and allowing the
paper to slightly drape over the sides of the pan.
Put the almond flour, arrowroot starch, chia seeds, baking powder,
baking soda, cardamom, cinnamon, nutmeg, and salt in a large bowl
and whisk to combine. 'Add the milk, agave nectar, oil, lemon juice, and
vanilla extract and whisk until well combined. Gently sLir in the zucchini
and walnuts. Pour into the lined loaf pan and smooth the top with the
back of a spoon or a silicone spatula.
toothpick inserted in the center comes out clean. Let cool in the pan
Per slice: 214 calories, 5 g protein, 14 g fat (l g sat), 21 g carbs, 176 mg sodium, 105 mg calcium, 4 g fiber

country cornbread
MAKES 8 SERVINGS
Although it contains very little added fat. this gently sweetened cornbread has a
surprisingly moist, tender crumb. Serve it as an accompaniment to bowls of chili,
soup, or stew, or alongside your favorite entrees.
1Y4 cups plain nondairy milk
4 teaspoons cider vinegar
1Y2 cups medium-grind cornmeal
Y4 cup tapioca starch
Yi teaspoon sea salt
2 tablespoons safflower oil or other oil
Preheat the oven to 400 degrees F. Lightly oil an 8-inch round or square
baking pan or mist it with cooking spray.
Put the milk and vinegar in a small bowl and stir to combine. Let
rest for 5 minutes to thicken.
Put the cornmeal, almond flour, tapioca starch, baking powder,
and salt in a large bowl and whisk to combine. Add the milk mixture,
maple syrup, and oil and whisk until well combined.
Pour into the prepared baking pan. Bake for 18 to 22 minutes,
or until the center is set and a toothpick inserted in the center comes
out clean. Let cool slightly before slicing. Serve hot, warm, or at room
temperature.
Per slice: 214 calories. 5 g protein, 14 g fat (1 g sat). 21 g carbs, 176 mg sodium, 105 mg calcium. 4 g fiber
28 CHAPTER 4
drop biscuits
MAKES 6 BISCUITS
Made with a blend of arrowroot starch, almond flour, and coconut flour, these
biscuits are moist and tender and sure to impress. They are excellent served for
breakfast or instead of bread or rolls at dinner, and they make a welcome accompa
niment to a bowl of hearty soup or stew.
3 tablespoons warm water

tablespoon ground golden flaxseeds or flaxseed meal
2/3 cup arrowroot starch
Yi cup almond flour
6 tablespoons coconut flour
l tablespoon nutritional yeast flakes
2 teaspoons aluminum-free baking powder
� cup plain nondairy milk
� cup safflower oil or other oil
2 tablespoons chopped fresh herbs, such as basil, dill,
parsley, rosemary, or thyme, or 2 teaspoons dried herbs
(optional)
Preheat the oven to 375 degrees F. Line a baking sheet with parchment
paper or a silicone baking mat.
Put the arrowroot starch, almond flour, coconut flour, nutritional
yeast, baking powder, and salt in a large bowl and stir to combine. Add
the flaxseed mixture, milk, and oil and stir until well combined. Gently
stir in the optional her.bs.
Portion the biscuits using a 114-cup ice-cream scoop or measuring
cup and drop them onto the lined baking sheet, spacing them two
inches apart. Bake for 20 to 25 minutes, until the biscuits feel dry and are
golden brown on the bottom. Serve hot, warm, or at room temperature.
Per biscuit: 232 calories, 4 g protein, 16 g fat (2 g sat), 21 g carbs, 205 mg sodium, 86 mg calcium, 5 g fiber

golden sandwich bread
MAKES 1 LOAF, 10 SLICES
Although this gluten-free sandwich bread contains yeast, it doesn't require any knead
ing by hand or machine. It has a pleasing, tender crumb and golden interior, along
with a beautifully browned outer crust. Enjoy this tasty bread for sandwiches or
French Toast (page 20).
lYJ cups warm water (between 110 and 115 degrees F)

2 tablespoons agave nectar
package (.25 ounce) or 2� teaspoons active dry yeast
2 tablespoons ground golden flaxseeds or flaxseed meal
2 tablespoons sunflower oil or other oil
cup sorghum flour
2/3 cup almond flour
Vi cup arrowroot starch

Vi cup potato starch
YJ cup tapioca starch
2 tablespoons nutritional yeast flakes
2 teaspoons xanthan gum or guar gum
3 tablespoons chopped fresh herbs, such as basil, dill,
parsley, rosemary, thyme, or a combination, or
lVi tablespoons dried herbs (optional)
Lightly oil an 8 x 4 x 2 1/2-inch loaf pan or mist it with cooking spray.

Put 1 cup of the warm water and the agave nectar and yeast in a small
bowl and stir to combine. Let rest until very foamy, about 10 minutes.
Put the remaining 1h cup of water and the flaxseeds in a small bowl
and whisk to combine. Let rest for 10 minutes to thicken. Add the oil
and whisk to combine.
Put the sorghum flour, almond flour, arrowroot starch, potato starch,
tapioca starch, nutritional yeast, xanthan gum, optional herbs, salt, and
30 CHAPTER 4
baking soda in a large bowl and stir until well combined. Add the yeast
mixture and Oaxseed mixture and stir vigorously for 1 minute to activate
the xanthan gum and form a slightly wet, thick batter.
Transfer the mixture to the prepared loaf pan and smooth the top
with the back of a spoon or a silicone spatula. Cover the pan with a
clean towel or plastic wrap and let rise in a warm place for 1 hour.
Preheat the oven to 350 degrees F. Fill a small pan halfway with
water and put it on the top oven rack. Bake the bread on the bottom
oven rack for 45 to 50 minutes, or until a toothpick inserted in the cen
ter comes out clean. Let cool in the pan for 30 minutes, then transfer
to a rack to cool completely.
Per slice: 198 calories. 4 g protein, 8 g fat (l g sat), 31 g carbs, 199 mg sodium, 20 mg calcium, 3 g fiber
31
dark sandwich bread
MAKES l LOAF. 10 SLICES
This wholesome bread is made with a blend of almond and sorghum flours as well as
teff flour. which gives the loaf a dark color that's reminiscent of whole wheat bread.
In addition to using this loaf for sandwiches, try it toasted and topped with your
favorite spreads.
1Y3 cups warm water (between 110 and 115 degrees F)

package (.25 ounce) or 2!4 teaspoons active dry yeast
2 tablespoons olive oil or other oil
2/3 cup teff flour or buckwheat flour
2/3 cup sorghum flour
2/3 cup tapioca starch
Vi cup potato starch

Y<i teaspoon baking soda
Y<i teaspoon sea salt
Lightly oil an 8 x 4 x 2 1/i-inch loaf pan or mist it with cooking spray.

Put 1 cup of the warm water and the maple syrup and yeast in a small
bowl and stir to combine. Let rest until very foamy, about 10 minutes.
Put the remaining 1/3 cup of water and flaxseeds in a small bowl
and whisk to combine. Let rest for 10 minutes to thicken. Add the oil
and whisk to combine.
Put the almond flour, teff flour, sorghum flour, tapioca starch, potato
starch, xanthan gum, baking soda, and salt in a large bowl and stir until
well combined. Add the yeast mixture and flaxseed mixture and stir
vigorously for 1 minute to activate the xanthan gum and form a slightly
wet, thick batter.
Transfer the mixture to the prepared loaf pan and smooth the top
wi.th the back of a spoon or a silicone spatula. Cover the pan wi.th a clean
towel or plastic wrap and let rise in a warm place for 1 hour.
32 CHAPTER 4
water and put it on the top oven rack. Bake the bread on the bottom
oven rack for 45 to 50 minutes, or until a toothpick inserted in the cen
ter comes out clean. Let cool in the pan for 30 minutes, then transfer
to a rack to cool completely.
GLUTEN-FREE PUMPERNICKEL BREAD: Replace the sorghum nour with an

additional 1/z cup of teff Oour or buckwheat Oour, replace the maple
syrup with 2 tablespoons of blackstrap molasses, and add 1 1/2 teaspoons
of caraway seeds to the Oour mixture.
SEEDED DARK SANDWICH BREAD: Adel 1/4 cup of raw seeds (such as chia,
hemp, poppy, pumpkin, sesame, sunOower, or a combination) to the
Oour mixture and stir until well combined.
Per slice: 177 calories, 3 g protein. 8 g fat (1 g sat), 26 g carbs. 226 mg sodium, 23 mg calcium, 2 g fiber
BREADS. BISCUITS, AND SCONES 33

gluten-free cloverleaf dinner rolls
MAKES 12 ROLLS
A combination of gluten-free flours and starches is used to create these soft, ten
der rolls. Small balls of the dough merge during the rising process to create the
classic cloverleaf shape.
cup warm plain nondairy milk (between 110 and

115 degrees F)
tablespoon unbleached cane sugar
package (.25 ounce) or 2� teaspoons active dry yeast
4Yi tablespoons warm water
lJ/i tablespoons ground golden flaxseeds or flaxseed meal
2 tablespoons olive oil or other oil
114 cups brown or white rice flour
Yi cup almond flour
Yi cup potato starch
� cup tapioca starch
Lightly oil a standard twelve-cup muffin tin or mist it with cooking

spray. Alternatively, use silicone muffin cups.
Put the warm milk, sugar, and yeast in a small bowl and stir to
combine. Let rest until very foamy, about 10 minutes.
Let rest for 10 minutes to thicken. Add the oil and whisk to combine.
Put the rice flour, almond flour, potato starch, tapioca starch, xan
than gum, and salt in a large bowl and stir until well combined. Add
the yeast mixture and flaxseed mixture and stir vigorously for 1 minute
to activate the xanthan gum and form a slightly wet, sticky dough.
Transfer the dough to a work surface. Shape the dough into a long
log using oiled hands. Cut the log into twelve pieces with a sharp knife,
then cut each piece into three smaller pieces. Roll each piece of dough
into a small ball. For each roll, put three dough balls in a triangular
pattern into one of the prepared muffin cups. Repeat with the remain-
34 CHAPTER 4
ing dough balls. Cover the pan with a clean towel or plastic wrap and
let rise in a warm place for 1 hour.
water and put it on the bottom oven rack. Bake the rolls on the top oven
rack for 18 to 20 minutes, until lightly browned around the edges. Let
cool in the pan for 15 minutes. Serve warm or at room temperature.
GLUTEN-FREE BURGER BUNS: Line a baking sheet with parchment paper or a

silicone baking mat. Portion the buns using a 14-cup ice-cream scoop or
measuring cup, spacing them 2 inches apart on the lined baking sheet.
If desired, sprinkle 14 teaspoon of sesame seeds over the top of each
bun. Cover and let rise in a warm place for 1 hour. Bake for 18 to 22
minutes, until the buns feel dry and are golden brown on the bottom.
Per roll: 141 calories. 3 g protein. 3 g fat (0.3 g sat), 26 g carbs. 126 mg sodium, 51 mg calcium, 2 g fiber
BREADS. BISCUITS, AND SCONES 35

dried fruit scones
MAKES 8 SCONES
Scones are traditionally made with butter and cream, making them a high-fat
indulgence, but not these dairy-free scones. They contain no added fats of any
kind; instead, flaxseeds and nondairy milk add moisture to the dough.

2 teaspoons ground golden flaxseeds or flaxseed meal
2Jl.i cups almond flour
3 tablespoons unbleached cane sugar, plus more as needed
teaspoon aluminum-free baking powder
� teaspoon baking soda
Jl.i teaspoon sea salt
2 tablespoons plain nondairy milk or water
1 teaspoon lemon juice or cider vinegar
Vi cup dried fruit, such as chopped apricots, dates, or figs;
cherries, cranberries, currants, or raisins; or a combination
Let rest f or 10 minutes to thicken.
Put the almond flour, sugar, baking powder, baking soda, and salt in
a large bowl and stir until well combined. Add the flaxseed mixture, milk,
lemon juice, and vanilla extract and stir until the mixture comes together
and forms a soft, slightly wet dough. Gently stir in the dried fruit.
Transfer the dough to the lined baking sheet. Using your hands, gen
tly pat the dough to f orm a 9-inch circle. Sprinkle a little additional sugar
over the top if desired. Cut the circle into eight wedges with a sharp knife
and gently separate the wedges, spacing them two inches apart.
Bake for 14 to 16 minutes, until lightly browned around the edges.
Let cool for 10 minutes. Serve warm or at room temperature.
Per scone: 371 calories. 7 g protein, 16 g fat (1 g sat). 56 g carbs, 195 mg sodium. 79 mg calcium. 4 g fiber
36 CHAPTER 4
cheesy crackers
MAKES 48 CRACKERS
Nutritional yeast is a popular vegan seasoning used to add a cheesy flavor to

dishes, such as these crisp crackers, reminiscent of the popular fish-shaped ones
found in stores.
2 cups almond flour

112 cup nutritional yeast flakes
teaspoon garlic powder
v.i teaspoon sea salt
Ya teaspoon smoked or sweet paprika
Ya teaspoon ground turmeric
� cup water
1Y2 tablespoons safflower oil or other oil
Put the almond fiour, nutritional yeast, garlic powder, salt, paprika,
and turmeric in a medium bowl and stir until well combined. Add the
water and oil and stir until the mixture comes together and forms a
soft dough.
Transfer the dough to the lined baking sheet. Put another sheet
of parchment paper or a silicone baking mat on top. Using a rolling
pin, roll the dough into a 12 x 9-inch rectangle, about 1/s inch thick.
Remove the top sheet of parchment paper. Cut the dough into 1 1/i-inch
squares using a sharp knife or pizza cutter.
Bake for 18 to 22 minutes, until the crackers feel dry and are lightly
browned around the edges. Watch them closely to avoid burning. Let cool
completely on the baking sheet.
SPICY CHEESY CRACKERS: Replace the paprika with 1 teaspoon of chili pow
der and 1,4 teaspoon of cayenne or chipotle chili powder.
Per 6 crackers: 206 calories, 10 g protein, 17 g fat (1 g sat), 9 g carbs, 178 mg sodium, 61 mg calcium. S g fiber
38 CHAPTER 5
savory herb crackers
MAKES 48 CRACKERS
These buttery-tasting crackers are flecked with savory bits of dried herbs. Eat them
by the handful or serve them with your favorite dips or spreads.
2 cups almond flour

1Y2 tablespoons dried herbs, such as basil, dill, Italian
seasoning, oregano, rosemary, or thyme
tablespoon nutritional yeast flakes
JI.I cup water
1Y2 tablespoons safflower oil or other oil
Put the almond Oour, herbs, nutritional yeast, garlic powder, and
salt in a medium bowl and stir until well combined. Add the water and
oil and stir until the mixture comes together and forms a soft dough.
Transfer the dough to the lined baking sheet. Put another sheet of
parchment paper or a silicone baking mat on top. Using a rolling pin,
roll the dough into a 12 x 9-inch rectangle, about 1/s inch thick. Remove
the top sheet of parchment paper. Cut the dough into 1 1/2-inch squares
using a sharp knife or a pizza cutter.
Bake for 18 to 22 minutes, until the crackers feel dry and are lightly
browned around the edges. Watch them closely to avoid burning. Let cool
completely on the baking sheet.
PIZZA CRACKERS: Prepare the recipe using Italian seasoning and replace
2 tablespoons of the water with 2 tablespoons of tomato paste or
ketchup.
Per 6 crackers: 191 calories, 7 g protein, 17 g fat (l g sat), 7 g carbs, 176 mg sodium, 60 mg calcium, 4 g fiber
SNACKS AND SIDES 39

garlic and cheese bites
·---- MAKES 18 PIECES
These bread-like bites are loaded with chopped bits of garlic and mozzarella cheese.
Served plain or with a bowl of marinara sauce for dipping, these bite-sized morsels
make an excellent snack, appetizer, or party food.
14 cup warm water
lVi teaspoons chia seeds
v.i cup nutritional yeast flakes
14 cup minced garlic
14 cup chopped fresh basil, lightly packed
teaspoon dried oregano
14 teaspoon freshly ground black pepper
v.i cup shredded vegan mozzarella cheese
3 tablespoons nonhydrogenated vegan margarine,
melted
Put the water and chia seeds in a small bowl and whisk to com
bine. Let rest for 10 minutes LO thicken.
Put the almond flour, nutritional yeast, garlic, basil, oregano, salt,
and pepper in a large bowl and stir to combine. Add the chia seed mix
ture, cheese, and margarine and stir until well combined.
Portion the mixture using a 1-inch ice-cream scoop, or use your
hands to roll the dough into 1-inch balls. Put the balls on the lined
baking sheet, spacing them two inches apart. Lightly oil the top of each
ball using your ringers or mist with cooking spray. Bake for 25 to 30
minutes, until golden brown on the bottom. Serve hot.
Per piece: 105 calories, S g protein. 8 g fat (l g sat), 6 g carbs, 117 mg sodium. 31 mg calcium. 3 g fiber
40 CHAPTER 5
stuffed mushrooms
MAKES 8 SERVINGS
Blanched almond flour is similar in texture to bread crumbs and works perfectly as a
substitute for them in the savory filling used for these stuffed mushrooms. Serve the
mushrooms as an hors d'oeuvre at your next party or as a starter for a fancy four
course dinner.
16 large button or crimini mushrooms (about 12 ounces)

Vi cup finely diced celery
Vi cup finely diced yellow onions
Y<t cup thinly sliced green onions
tablespoon olive oil
tablespoon minced garlic
1!4 teaspoons dried basil
1!4 teaspoons dried thyme
2 tablespoons chopped fresh parsley
Y2 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees F. Lightly oil a 13 x 9 x 2-inch baking

pan or mist it with cooking spray.
Remove the stems from the mushrooms and finely chop them. Put
the mushroom caps stem-side up in the prepared baking pan.
Put the chopped mushroom stems, celery, yellow onions, green
onions, and oil in a large cast iron or nonstick skillet and cook over
medium-high heat, stirring occasionally, for 5 minutes. Add the garlic,
basil, and thyme and cook, stirring occasionally, for 1 minute. Remove
from the heat. Add the almond flour, nutritional yeast, parsley, salt, and
pepper and stir until well combined.
Using your hands, roll the filling mixture into balls using 1 table
spoon per ball. Fill each mushroom cap wi.th 1 ball of the filling mixture.
Bake for 22 to 25 minutes, until the mushrooms are tender. Serve hot.
Per serving: 50 calories, 3 g protein. 4 g fat (0.3 g sat), 3 g carbs, 61 mg sodium, 17 mg calcium. l g fiber
SNACKS AND SIDES 41

breaded veggies
MAKES 4 SERVINGS
Although breaded veggies grace the menus of many restaurants, they're typically
deep-fried. But they don't have to be, as this baked version illustrates. A buttery,
almond flour coating is used for the veggies. which are then baked until golden
brown and crispy. Serve them plain or with your favorite dipping sauce.
tablespoon ground flaxseeds or flaxseed meal
2 teaspoons olive oil
2 teaspoons reduced-sodium tamari
4 cups vegetables (one kind or a combination), such as
broccoli florets, cauliflower florets, baby carrots, sliced
carrots, sliced zucchini, or sliced okra
1Y2 teaspoons smoked or sweet paprika
Vi teaspoon onion powder
Vi teaspoon freshly ground black pepper
Oil, for drizzling
Put the water and naxseeds in a large bowl and whisk to combine.
Let rest for 10 minutes to thicken. Add the oil and tamari and whisk
until well combined. Add the vegetables and stir until evenly coated
with the flaxseed mixture.
Put the almond flour, nutritional yeast, paprika, garlic powder,
onion powder, salt, and pepper in a large ziplock bag or container with
a tight-fitting lid and shake until well combined. Acid the vegetables to
the bag and shake until evenly coated.
Arrange the vegetables in a single layer on the lined baking sheet.
Lightly drizzle a little oil over the vegetables or mist them with cooking
spray. Bake for 10 minutes. Tum the vegetables over with a fork and bake
for 8 to 10 minutes longer, until golden brown and crispy. Serve hot.
Per serving: 264 calories, l2 g protein, 15 g fat (1 g sat), 25 g carbs, 401 mg sodium, 82 mg calcium, 8 g fiber
42 CHAPTER 5
baked vegetable fries
MAKES 4 SERVINGS
Fresh vegetables are cut into thick fries, coated in a scrumptious gluten-free breading,
and then baked until tender and crispy. Enjoy these wholesome fries as a snack or side
dish with a bowl of marinara sauce for dipping.
2 zucchini or yellow squash, or 1 eggplant

Vi cup brown rice flour
1� cups almond flour
Y2 cup nutritional yeast flakes
2 teaspoons Italian seasoning
1 teaspoon garlic powder
Vi teaspoon onion powder
Oil, for drizzling
Cut each zucchini in half crosswise, and then cut each half length
wise into medium-thick strips about the size and shape of French fries.
Put the water and flaxseeds in a large bowl and whisk to combine. Let
rest for 10 minutes to thicken.
Put the rice flour in a large ziplock bag or container with a tight
fitting lid, add the zucchini, and shake until evenly coated. Add the
zucchini to the flaxseed mixture and stir until evenly coated.
Add the almond fl.our, nutritional yeast, ltalian seasoning, garlic
powder, onion powder, salt, and pepper to the bag with the rice flour
and shake until well combined. Add the zucchini to the bag and shake
until evenly coated.
Arrange the zucchini in a single layer on the lined baking sheet,
spacing the pieces one-half inch apart. Lightly drizzle a little oil over the
zucchini or mist with cooking spray. Bake for 20 to 25 minutes, until
golden brown and crispy. Serve hot.
Per serving: 352 calories, 19 g protein, 21 g fat (2 g sat), 31 g carbs, 242 mg sodium, 92 mg calcium, 11 g fiber
SNACKS AND SIDES 43

turmeric roasted roots
MAKES 4 SERVINGS
Turmeric contains curcumin, an active compound that research has shown to have
beneficial anti-inflammatory properties. So if you suffer from achy joints or lower
back pain, try adding more turmeric to dishes. One tasty way to do that is with these
root vegetables, which are coated with coconut oil and a turmeric-enhanced seasoning
blend and then oven roasted.
2 pounds root vegetables, such as red or gold beets,

turnips, or rutabaga, peeled and cut into 2-inch chunks
2 tablespoons melted coconut oil
Y3 cup almond flour
1Y2 tablespoons ground turmeric
2 teaspoons garlic powder
2 teaspoons onion powder
Put the root vegetables and coconut oil in a large bowl and stir until
evenly coated.
Put the almond Oour, nutritional yeast, turmeric, garlic powder,
onion powder, salt, and pepper in a large ziplock bag or container with
a tight-fitting lid and shake until well combined. Add the vegetables to
the bag and shake until evenly coated.
Arrange the vegetables in a single layer on the lined baking sheet.
Bake for 30 to 40 minutes, until the vegetables are tender and lightly
browned around the edges. Serve hot.
VARIATION: Replace the root vegetables with 2 pounds of potatoes, peeled

and cut into 2-inch chunks.
44 CHAPTER 5
nutty nuggets
MAKES 4 SERVINGS
Rather than chicken, dense superfirm tofu is used to make these cruelty-free
nuggets, which are soaked in a seasoned marinade made with nondairy buttermilk
and then cloaked with a cornflake-based breading. Serve them plain or with your
favorite condiments.
TOFU AND MARINADE

pound superfirm tofu
2/3 cup plain nondairy milk
tablespoon reduced-sodium tamari
lVi teaspoons garlic powder
lVi teaspoons onion powder
teaspoon ground flaxseeds or flaxseed meal
Vi teaspoon cider vinegar
BREADING
3 cups cornflakes
Vi cup almond flour
Y3 cup chickpea flour
lVi teaspoons garlic powder
lVi teaspoons onion powder
teaspoon chili powder
teaspoon poultry seasoning
teaspoon smoked or sweet paprika
y.\ teaspoon sea salt
Turn the block of tofu on its side and cut it in half lengthwise. flip the
block back over, cut it lengthwise into thirds, and then cut it in half
vertically to yield twelve 3 x 1-inch pieces.
To make the marinade, put the milk, tamari, garlic powder, onion
powder, flaxseeds, and vinegar in a 11 x 7-inch baking pan and whisk
until well combined. Add the tofu to the marinade and turn each piece to
evenly coat all sides. Let marinate in the refrigerator for 1 to 12 hours.
46 CHAPTER 6
Preheat the oven to 400 degrees F. Line a baking sheet with parch
ment paper or a silicone baking mat.
To make the breading, put all the ingredients in a food proces
sor and process into a coarse meal, 1 to 2 minutes. Transfer to a large
plate. Put the tofu into the breading mixture, one piece at a time, press
ing down slightly and nipping over as needed to evenly coat the pieces
on all sides.
Arrange the breaded tofu in a single layer on the lined baking
sheet, spacing the pieces two inches apart. Bake for 25 to 30 minutes,
until golden brown and crispy. Serve hot.
NO-FISH STICKS: Replace the chili powder and poultry seasoning in the
breading mixture with 3/i teaspoon kelp powder.
NUTIY TEMPEH NUGGETS: Replace the tofu with two 8-ounce packages of
tempeh. Cut the tempeh into twelve 3 x 1-inch pieces.
Per serving: 357 calories. 25 g protein. 15 g fat (2 g sat). 34 g carbs, 628 mg sodium. 149 mg calcium, 5 g fiber
MAIN DISHES 47
eggplant parmesan
MAKES 4 SERVINGS
To achieve a crispy crust, the eggplant is lightly salted prior to breading it, as this
helps to release its excess moisture. After baking, the eggplant is topped with mar
inara sauce and vegan cheese, then briefly broiled for a golden-brown top. Serve
this dish with a salad and your favorite side dishes or with additional sauce and
cooked pasta.
large eggplant, sliced crosswise into 8 rounds

2/3 cup plain nondairy milk
lVi teaspoons Dijon mustard
teaspoon balsamic vinegar
Yi cup almond flour
Yi cup medium-grind cornmeal
J4 cup nutritional yeast flakes
tablespoon Italian seasoning
1Y2 teaspoons garlic powder
Yi teaspoon chili powder
J4 teaspoon freshly ground black pepper
2 cups marinara sauce
l cup shredded vegan mozzarella cheese
Put the eggplant in a colander in the sink. Lightly sprinkle the eggplant
with salt and let rest for 30 minutes. Rinse off the salt and pat the egg
plant dry with a clean kitchen towel or paper towels.
Put the milk, mustard, and vinegar in a 11 x 7-inch baking pan and
stir to combine. Let rest for 5 minutes to thicken. Add the eggplant and
turn over each slice to evenly coat all sides.
Preheat the oven to 450 degrees F. Line a baking sheet with parch
ment paper or a silicone baking mat.
To make the breading mixture, put the almond Oour, cornmeal,
nutritional yeast, Italian seasoning, garlic powder, chili powder, salt,
and pepper in a pie pan and stir until well combined. Put the eggplant
into the breading mixture, one slice at a time, pressing down slightly
and turning as needed to evenly coat all sides.
48 CHAPTER 6
Put the breaded eggplant on the lined baking sheet, spacing the
slices about two inches apart. Bake for 12 minutes. Turn the eggplant
over with a fork. Bake for 10 to 15 minutes longer, until golden brown
and crispy.
Top each eggplant slice with 2 tablespoons of the marinara sauce
and 2 tablespoons of the shredded cheese. Put under the broiler and
broil until the cheese is melted, 1 to 2 minutes.
EGGPLANT PARMESAN SANDWICHES: For each sandwich, put 2 of the hot

eggplant slices on a split Italian roll or bun. Serve immediately.
MAIN DISHES 49
lentil-sweet potato burgers
MAKES 6 BURGERS
The naturally sweet taste of sweet potatoes is a pleasing foil for the earthy flavor
of lentils in these unique veggie burgers, which showcase the amazing binding prop
erties of almond flour and chia seeds. Serve the burgers on plates or on Gluten-Free
Burger Buns (page 35). along with your favorite condiments and toppings.
2Vi cups water
2/3 cup dried brown lentils, sorted and rinsed
2 teaspoons Italian seasoning
cup peeled and finely diced sweet potato
tablespoon olive oil or other oil
2/3 cup finely diced yellow onion
2/3 cup finely diced red bell pepper
lVi tablespoons minced garlic

J4 cup chopped fresh parsley, lightly packed
tablespoon chia seeds
Oil, for drizzling
Put the water, lentils, and Italian seasoning in a large saucepan and
bring to a boil over high heat. Cover, decrease the heal to low, and
cook, stirring occasionally, until the lentils are soft and the water is
fully absorbed, 25 to 30 minutes. Let cool for 10 minutes.
I 50 CHAPTER 6
Put the sweet potato and oil in a large cast iron or nonstick skillet
and cook over medium-high heat, stirring occasionally, for 5 minutes.
Adel the onion, bell pepper, and garlic, and cook, stirring occasionally,
until the vegetables are tender, 6 to 8 minutes.
Transfer the lentils to a large bowl and coarsely mash using a fork
or potato masher. Adel the cooked vegetable mixture, parsley, salt, and
pepper and stir until well combined. Adel the almond flour and chia
seeds and stir to combine.
Line a baking sheet with parchment paper or a silicone baking mat.
For each patty, lightly fill a 1/2-cup measuring cup with the lentil mix
ture, packing it down gently with the back of a spoon. Flip the measuring
cup over the lined baking sheet and tap the cup to release the contents.
Flatten each portion into a patty. Space the patties two inches apart.
Refrigerate until slightly nrm, about 1 hour.
Preheat the oven to 400 degrees F. Lightly drizzle a little oil over
the burgers or mist them with cooking spray. Bake on the bottom
oven rack for 15 minutes. Flip the burgers over with a metal spatula
and bake for 10 to 15 minutes longer, until golden brown and crispy.
Serve hot.
Per burger: 219 calories, 9 g protein, 10 g fat (1 g sat), 27 g carbs. 151 mg sodium, 66 mg calcium, 10 g fiber
MAIN DISHES 51
veggie pot pie
MAKES 6 SERVINGS
This casserole is comfort food at its best. It's packed with vegetables smothered
in an herbed gravy, blanketed with your choice of crust, and baked to perfection to
create a hearty and nourishing dinner.
recipe Almond Flour Crust (page 81) or Gluten-Free

Combo Crust (page 82)
2 cups red-skinned potatoes, cut into Yi-inch cubes
1 tablespoon olive oil or other oil
2/3 cup diced yellow onion
2/3 cup sliced celery
2 cups small broccoli florets
1 package (10 ounces) frozen mixed vegetables
(carrots, corn, green beans, and peas)
1 tablespoon minced garlic
2 cups no-salt-added vegetable broth
Yi cup Almond Milk (page 17) or plain nondairy milk
2 tablespoons cornstarch
teaspoon poultry seasoning
teaspoon dried thyme
Sea salt
Freshly ground black pepper
Prepare the crust according to the recipe instructions but do not chill
or prebake the crust. Put the crust mixture between two large sheets
of parchment paper or silicone baking mats. Using a rolling pin, roll
out the crust mixture into a 12 x 8-inch rectangle. Transfer to a baking
sheet and refrigerate for 20 minutes.
To make the filling, put the potatoes and oil in a large cast iron
or nonstick skillet and cook over medium-high heat, stirring occasion
ally, for 5 minutes. Add the onion and celery and cook, stirring occa
sionally, for 5 minutes. Add the broccoli, mixed vegetables, and garlic
and cook, stirring occasionally, until the vegetables are tender, 5 to
7 minutes.
52 CHAPTER 6
Put the broth, milk, cornstarch, nutritional yeast, poultry season
ing, and thyme in a medium bowl and whisk until well combined. Add
the broth mixture to the skillet and cook, stirring frequently, until thick
ened, 2 to 3 minutes.
Preheat the oven to 375 degrees F. Lightly oil a 11 x 7-inch baking
pan or mist it with cooking spray. Transfer the filling mixture to the pre
pared baking pan.
Remove and discard the top sheet of parchment paper from the
chilled crust. Flip the crust over the top of the baking pan. Roll a roll
ing pin over the top in both directions to seal the crust to the baking
pan. Remove and discard the remaining sheet of parchment paper.
Put the baking pan on a baking sheet (the sheet will catch any
rilling that may bubble over during baking). Bake for 30 to 35 min
utes, until the pie crust is lightly browned. Let rest for 10 minutes.
Serve hot. Season with salt and pepper to taste.
Per serving: 500 calories. 13 g protein, 34 g fat (3 g sat), 42 g carbs, 311 mg sodium, 110 mg calcium, 9 g fiber
MAIN DISHES 53
veggie quiche
MAKES 8 SERVINGS
Blended tofu and seasonings are combined with vegetables and vegan cheese to
create the filling for this eggless quiche. Serve it for breakfast or lunch. or add a side
salad for a light dinner.
recipe Almond Flour Crust (page 81) or Herbed Crust

(page 81)
cup diced red or yellow onion
tablespoon olive oil
2 cups small broccoli florets
cup diced red bell pepper
tablespoon minced garlic
pound firm or extra-firm tofu
Vi cup Almond Milk (page 17) or plain nondairy milk
3 tablespoons almond flour
teaspoon Dijon mustard
Vi teaspoon smoked or sweet paprika
J4 teaspoon ground turmeric
J4 teaspoon freshly ground black pepper
Vi cup shredded vegan Cheddar cheese
J4 cup chopped fresh parsley, lightly packed
Preheat the oven to 350 degrees F.

Prepare, chill, and prebake the crust in a 9-inch pie pan according
to the recipe instructions. Let cool for 10 minutes.
To make the filling, put the onion and oil in a large cast iron or
nonstick skillet and cook over medium-high heat, stirring occasionally,
for 3 minutes. Add the broccoli, bell pepper, and garlic, and cook, stir
ring occasionally, until the vegetables are tender, 6 to 8 minutes.
Put the tofu, milk, almond nour, nutritional yeast, mustard, salt,
paprika, turmeric, and pepper in a food processor and process until
completely smooth, 1 to 2 minutes, stopping once to scrape down
the container.
54 CHAPTER 6
Spoon half the tofu mixture into the prepared pie crust. Scatter the
cooked vegetable mixture, cheese, and parsley over the tofu mixture.
Top with the remaining tofu mixture. Use a silicone spatula to gently
swirl the layers together and then smooth the top.
Put the pie pan on a baking sheet (the sheet will catch any filling
that may bubble over during baking). Bake for 35 to 45 minutes, until
the filling is firm to the touch and dry on top. Let cool for 20 minutes.
Serve warm, cold, or at room temperature.
VARIATION: Replace the suggested vegetables with an equal amount of

your favorite vegetables, such as asparagus, leafy greens, leeks, mush
rooms, or sun-dried tomatoes.
MAIN DISHES 55
snickerdoodles
MAKES 24 COOKIES
Cinnamon is considered an aphrodisiac, which might explain why so many of us

find the smell of a batch of snickerdoodles baking in the oven to be irresistible!
� cup plus 2 tablespoons unbleached cane sugar

2 teaspoons ground cinnamon
3 cups almond flour
14 teaspoon sea salt
6 tablespoons nonhydrogenated vegan margarine
lJ/2 tablespoons vanilla extract
Preheat the oven to 350 degrees F. Line two baking sheets with parch
ment paper or silicone baking mats.
Put 2 tablespoons of the sugar and the cinnamon in a small bowl
and stir to combine.
Put the remaining 3/.i cup of sugar and the almond flour, baking soda,
and salt in a large bowl and stir until well combined. Add the margarine
and vanilla extract and use a fork to work them into the flour mixture
until it forms a soft dough.
Roll the dough into 1-inch balls, then roll each ball in the cinna
mon-sugar mixture to evenly coat all sides. Arrange the balls on the
lined baking sheets, spacing them two inches apart. Slightly flatten
each ball using the bottom of a measuring cup or glass. Alternatively,
for dome-shaped snickerdoodles, don't flatten the dough balls prior
to baking.
Bake for 8 to 10 minutes, until lightly browned on the bottom and
around the edges. Let cool completely on the baking sheets.
Per cookie: 131 calories. 3 g protein, 10 g fat (1 g sat), 10 g carbs, 88 mg sodium, 30 mg calcium, 2 g fiber
C O O KIE S 57
triple almond cookies
MAKES 18 COOKIES
If you love the flavor of almonds, give these golden cookies a try, as they contain
three different almond-based products. The dough contains almond flour and is
flavored with almond extract, and the tops of the cookies are adorned with a single
whole almond or almond slice.
lV<icups almond flour
Vi cup coconut flour
:v.i
"l4teaspoon sea salt
Vi cup agave nectar
Y3 cup safflower oil or other oil
teaspoon almond extract
:v.i
18 whole almonds or almond slices
Put the almond flour, coconut flour, baking soda, and salt in a
large bowl and stir until well combined. Add the agave nectar, oil, and
almond extract and work them into the flour mixture using a fork to
form a soft dough.
I I Roll the dough into 1-inch balls, then put the balls on the lined bak
ing sheets, spacing them two inches apart. Press 1 almond or almond
slice into the center of each ball. Slightly flatten each ball using the bottom
of a measuring cup or glass.
Per cookie: 143 calories, 3 g protein, 11 g fat (l g sat), 12 g carbs, 87 mg sodium, 26 mg calcium, 3 g fiber
I� 58 CHAPTER 7
gingersnap cookies
MAKES 24 COOKIES
These cookies contain a fragrant blend of spices along with dark blackstrap molasses,
which gives them a rich brown hue. Prior to baking, the cookies are rolled into balls
and coated with sugar to achieve a spectacular gingersnap with a slightly crisp exterior
and a soft, chewy center.
Vi cup plus 3 tablespoons unbleached cane sugar

2Vi tablespoons blackstrap molasses
lVi tablespoons water
cup almond flour
l cup brown or white rice flour
6 tablespoons potato starch
6 tablespoons tapioca starch
lVi teaspoons ground ginger
� teaspoon xanthan gum or guar gum
Vi teaspoon ground allspice or ground cloves
Put 3 tablespoons of the sugar in a small bowl and set aside.
Put the remaining l(i cup of sugar and the margarine, molasses,
and water in a large bowl and stir until well combined. Add the almond
flour, rice flour, potato starch, tapioca starch, ginger, cinnamon, xan
than gum, allspice, baking soda, and salt and stir vigorously for 1 min
ute to activate the xanthan gum and form a soft dough.
Roll the dough into 1-inch balls, then roll each ball in the reserved
sugar to evenly coat all sides. Put the balls on the lined baking sheets,
spacing them two inches apart. Slightly flatten each ball using the bot
tom of a measuring cup or glass.
Per cookie: 109 calories. l g protein. 4 g fat (l g sat). 185 g carbs. 89 mg sodium, 29 mg calcium, l g fiber
COOKIES 59
dried-fruit macaroons
MAKES 20 MACAROONS
These chewy, egg-free macaroons are made with almond flour and both shredded
coconut and coconut milk. This combination results in macaroons with a lusciously
moist interior and crisp, golden-brown exterior.
2 cups unsweetened shredded dried coconut

cup almond flour
Jl.i teaspoon sea salt
Y2 cup lite coconut milk
Y2 teaspoon almond extract
2/3 cup dried fruit, such as chopped apricots, dates, or figs;
cherries, cranberries, currants, or raisins; or a combination
Put the coconut, almond flour, and salt in a medium bowl and
stir with a fork to combine. Add the coconut milk, agave nectar, vanilla
extract, and almond extract and stir until well combined. The dough
will be sticky. Gently stir in the dried fruit.
Portion the dough onto the lined baking sheets using 2 table
spoons, firmly packed, per cookie, spacing them two inches apart.
Bake for 18 to 20 minutes, until golden brown on the bottom and
Per macaroon: 147 calories, 2 g protein, 10 g fat (7 g sat), 13 g carbs, 28 mg sodium, 12 mg calcium. 3 g fiber
60 CHAPTER 7
chocolate-chocolate chip macaroons
MAKES 20 MACAROONS
If you love the combination of chocolate, coconut, and nuts, you'll love the flavor
of these decadently rich macaroons, which are enhanced with cacao powder and
chocolate chips.
2 cups unsweetened shredded dried coconut

14 cup cacao powder or unsweetened cocoa powder
Yi cup lite coconut milk
1Y2 teaspoons vanilla extract
2/3 cup vegan chocolate chips
Preheal Lhe oven to 350 degrees F. Line two baking sheets with parch
Put the coconut, almond flour, cacao powder, and salt in a medium
bowl and stir with a fork to combine. Add the coconut milk, agave
nectar, and vanilla extract and stir until well combined. The dough will
be sticky. Gently stir in the chocolate chips.
Portion the dough onto the lined baking sheets using 2 table
spoons, firmly packed, per cookie, spacing them two inches apart.
CAROB-CAROB CHIP MACAROONS: Replace the cacao powder with 14 cup of

carob powder and the chocolate chips with 2/3 cup of vegan carob chips.
Per macaroon: 173 calories, 3 g protein, 13 g fat (9 g sat), 16 g carbs, 26 mg sodium, 20 mg calcium, 3 g fiber
COOKIES 61
almond butter cookies
MAKES 24 COOKIES
With the rising number of peanut allergies. almond butter has quickly become a
popular replacement for peanut butter in recipes. These chewy almond butter cookies,
which feature the classic crisscross pattern on top, are a delicious example of how
elegantly this alternative works.
Yi cup plus 1 teaspoon coconut sugar

Yi cup warm water
2 teaspoons chia seeds
Y2 cup almond butter
2 teaspoons vanilla extract
lYi cups almond flour
Yi cup brown rice flour or sorghum flour
Yi teaspoon baking soda
Put 1 teaspoon of the sugar in a small bowl and set aside.
Put the water and chia seeds in a large bowl and whisk to combine.
Add the remaining 1/i cup of sugar and the almond butter and vanilla
extract to the chia seed mixture and stir to combine. Add the almond
!lour, rice !lour, baking soda, and salt and stir until well combined.
Portion the dough onto the lined baking sheets using a 1 1/2-inch
ice-cream scoop or 1 heaping tablespoon per cookie, spacing them two
inches apart. Dip a fork into the reserved sugar and slightly llatten each
cookie in a crisscross pattern with the tines. Sprinkle any remaining
sugar over the tops of the cookies.
Bake for 12 minutes for soft cookies or 15 minutes for crispy cook
ies, until lightly browned on the bottom and around the edges. Let cool
completely on the baking sheets.
Per cookie: 104 calories, 3 g protein. 7 g fat (1 g sat). 9 g carbs, 66 mg sodium, 30 mg calcium, 2 g fiber
62 CHAPTER 7
chocolate chip cookies
----
MAKES 28 COOKIES
The classic chocolate chip cookie gets an almond flour makeover. The final reveal
will delight your taste buds with a sweet, maple flavor and plenty of gooey melted
chocolate chips throughout.
9 tablespoons melted coconut oil or nonhydrogenated
vegan margarine
Y3 cup maple syrup
Vi teaspoon almond extract
3 cups almond flour
cup vegan chocolate chips
Vi cup coarsely chopped walnuts or other nuts (optional)
Put the oil, maple syrup, vanilla extract, and almond extract in a
large bowl and stir to combine. Add the almond flour, baking soda, and
salt and stir until well combined. Gently stir in the chocolate chips and
optional walnuts.
Portion the dough onto the lined baking sheet using a l 1/2-inch
inches apart. Slightly flatten each cookie with wet fingers.
Bake for 8 minutes for soft cookies or 10 minutes for crispy
cookies, until lightly browned on the bottom and around the
edges. Let cool completely on the baking sheets.
Per cookie: 163 calories, 3 g protein, 13 g fat (6 g sat), 10 g carbs, 70 mg sodium, 40 mg calcium, 2 g fiber
COOKIES 63
double chocolate chunk cookies
MAKES 28 COOKIES
All the gluten-free chocoholics you know will love the flavor of these rich cookies,
which are made with cacao powder and irresistible chunks of chocolate.
Yi cup nonhydrogenated vegan margari.ne

2/3 cup coconut sugar or light brown sugar, lightly packed
lY2 teaspoons vanilla extract
2Y2 cups almond flour
6 tablespoons cacao powder or unsweetened cocoa
powder
cup vegan chocolate chunks, or 2 bars (3 ounces each)
vegan chocolate, cut into bite-sized chunks
Put the margarine, sugar, and vanilla extract in a large bowl and
stir until well combined. Put a sieve over the bowl. Si[t in the almond
11our, cacao powder, baking soda, and salt directly into the bowl and
stir until well combined. Gently stir in the chocolate chunks.
Portion the dough onto the lined baking sheet using a 1 1/2-inch
inches apart. Slightly 11atten each cookie with wet fingers.
Bake for 10 minutes for sort cookies or 12 minutes for crispy cook
ies, until the tops feel dry. Let cool completely on the baking sheets.
Per cookie: 164 calories, 3 g protein, 12 g fat (4 g sat). l3 g carbs, 87 mg sodium, 26 mg calcium, 2 g fiber
64 CHAPTER 7
pecan sandies
MAKES 24 COOKIES
Coconut oil. powdered sugar, and almond flour come together to create one amazing
shortbread cookie. Flecked with chopped pecans, these thinly sliced sandies bake up
so light they almost melt in your mouth.
Vi cup melted coconut oil or nonhydrogenated vegan

margarine
Vi cup powdered sugar
Vi teaspoon almond extract
Y2 teaspoon vanilla extract
14 teaspoon baking soda
2 cups almond flour
2/3 cup coarsely chopped toasted pecans
Put the oil, powdered sugar, almond extract, vanilla extract, baking
soda, and salt in a large bowl and stir until well combined. Add the
almond Oour and pecans and stir to form a soft dough.
Put the dough on a piece of parchment paper or plastic wrap and
shape the dough into a large log, about 6 inches long and 2 1/2 inches
in diameter. Tightly roll up the parchment paper to enclose and com
press the dough. Refrigerate until firm, about 1 hour.
Preheat the oven to 350 degrees F. Line two baking sheets with
parchment paper or silicone baking mats.
Unwrap the dough and cut into 1/i-inch-thick slices with a sharp
knife. Arrange the slices on the lined baking sheets, spacing them two
inches apart.
around the edges. Let tool completely on the baking sheets.
Per cookie: 127 calories. 2 g protein, 11 g fat (5 g sat). 5 g carbs. 35 mg sodium, 20 mg calcium, 1 g fiber
COOKIE S 65
cut-out sugar cookies
H•1•----�-
MAKES 40 COOKIES
Gluten-free bakers get out your cookie cutters and carry on your holiday traditions
with this versatile sugar cookie recipe. The dough is easy to work with and ideal for
cutting into rounds, squares, stars, hearts, animals, or whatever shapes you like.
2/3 cup nonhydrogenated vegan margarine

2/3 cup unbleached cane sugar
1 tablespoon vanilla extract
2 cups almond flour
!4 cup coconut flour
!4 teaspoon sea salt
Decorations, such as unbleached cane sugar, colored
sugar, or sprinkles (optional)
Put the margarine, sugar, and vanilla extract in a large bowl and stir
until well combined. Add the almond flour, arrowroot starch, coconut
flour, and salt and work them into the margarine mixture using a fork
to form a soft dough. Gather the dough into a ball using your hands and
divide the ball in half. Wrap each half in plastic wrap. Refrigerate until
firm, about 1 hour.
Working with half the dough at a time (keep the other half in the
refrigerator), transfer the dough to one of the lined baking sheets. Put
another sheet of parchment paper or a silicone baking mat on top. Roll
the dough using a rolling pin until it's 114 inch thick. Remove the top
sheet of parchment paper.
Cut the dough into 1 1/i- to 2-inch shapes using cookie cutters or
a knife. Remove any excess dough, wrap it in plastic wrap, and refrig
erate. Space the cookies one inch apart. Leave the cookies plain or
sprinkle with optional decorations. Bake for 8 to 10 minutes, until the
cookies feel dry and are lightly browned around the edges. Let cool com
pletely on the baking sheet. Repeat the rolling, cutting, and baking pro
cedure with the remaining dough and scraps.
66 CHAPTER 7
FROSTED SUGAR COOKIES: To make a frosting for plain (undecorated) sugar
cookies, put l cup of powdered sugar and 1/2 teaspoon of vanilla extract
in a medium bowl. Stir in plain nondairy milk, l teaspoon al a time,
until the desired consistency is achieved. To naturally tint the frosting,
replace the milk with grape, cherry, or raspberry juice, or add a pinch
of ground turmeric, beet powder, or spirulina powder. Alternatively,
add a few drops of natural food coloring. Frost the cookies after they
have baked and cooled.
Per cookie: 80 calories. l g protein, 6 g fat (l g sat), 7 g carbs, 42 mg sodium, 12 mg calcium, 0.9 g fiber
COOKIES 67
apricot-pistachio biscotti
MAKES 24 COOKIES
Chewy bits of dried apricots and buttery pistachio nuts accent these crispy, twice
baked cookies. They're perfect for dunking into your favorite hot or cold drink.
214 cups almond flour

6 tablespoons unbleached cane sugar
� teaspoon aluminum-free baking powder
Y2 teaspoon baking soda
Vi cup agave nectar or maple syrup
Y3 cup water
� teaspoon vanilla extract
Y2 cup coarsely chopped dried apricots
Yi cup coarsely chopped pistachios
Put the almond flour, coconut flour, sugar, baking powder, baking
soda, and salt in a large bowl and stir to combine. Add the agave nec
tar, water, vanilla extract, and almond extract and stir to form a soft
dough. Gently stir in the apricots and pistachios.
Gather the dough into a ball using your hands. Put the dough ball
on the lined baking sheet and flatten into a 12 x 3-inch rectangle. Bake
for 22 to 25 minutes, until golden brown on the top and around the
edges. Let cool for 1 hour on the baking sheet.
Preheat the oven to 325 degrees F. Transfer the baked rectangle to
a cutting board. Cut the rectangle diagonally into 1/i-inch-thick slices
using a serrated knife, sawing back and forth. Lay the slices flat on one
of the cut sides using the same baking sheet.
Bake for 8 minutes. Turn the slices over and bake for 6 to 8 min
utes longer, until dry and golden brown. Let cool completely on the
baking sheet.
Per cookie: 113 calories. 3 g protein. 7 g fat (1 g sat), 12 g carbs, 51 mg sodium, 28 mg calcium. 3 g fiber
68 CHAPTER 7
fig bars
MAKES 18 BARS
Replicate those well-known store-bought fig cookies right in your own kitchen. Both
almond flour and almond meal are incorporated into the lightly sweetened dough
that encases the gooey, chewy, fig-based filling.
2 cups almond flour

1 cup almond meal
� cup dried figs
14 cup warm water
To make the dough, put the almond Oour, almond meal, maple
syrup, oil, 3 teaspoons of the vanilla extract, and the salt in a large bowl
and stir to form a soft dough. Gather the dough into a ball using your
hands and divide the ball in half. Put each half on one of the lined bak
ing sheets. Flatten each half into a 131/2 x 4-inch rectangle using your
hands. Refrigerate until slightly firm, about 15 minutes.
To make the filling, put the figs, water, and remaining teaspoon
of vanilla extract in a food processor and process into a smooth paste,
about 1 minute.
To assemble the bars, put the baking sheets in front of you with the
4-inch side of the rectangles at the top. Along the left side of each rectan
gle, spread half the filling mixture in a I-inch-wide strip down the entire
length, leaving a 1/i-inch border lengthwise. Lift up the parchment paper
and fold the right side of each rectangle over to enclose the filling. Press
down with your fingers to seal all the edges of each rectangle.
around the edges. Let cool for 15 minutes. Cut each rectangle into nine
bars. Let cool completely on the baking sheets.
VARIATION: Replace the figs with 3/,i cup of another dried fruit, such as
apricots, cherries, cranberries, or raisins.
Per bar: 158 calories. 4 g protein, 12 g fat (3 g sat), 10 g carbs, 54 mg sodium, 47 mg calcium. 3 g fiber
COOKIES 69
almond-maca blondies
MAKES 9 BLONDIES
The combination of almond butter, coconut oil, maca powder, and almond extract
gives these blondies a rich, slightly caramel flavor that will tantalize your taste buds.
2 cups almond flour

Y<i cup coconut flour
2 tablespoons maca powder
Y<i teaspoon sea salt
2/3 cup agave nectar
Y<i cup almond butter
Y<i cup water
1/3 cup coarsely chopped almonds (optional)
Y<i cup vegan chocolate chips or carob chips (optional)
Preheat the oven to 350 degrees F. Line a 9-inch baking pan with two
pieces of parchment paper, overlapping the pieces and allowing the
Put the almond flour, arrowroot starch, coconut flour, maca pow
der, baking soda, and salt in a large bowl and stir to combine. Add
the agave nectar, almond butter, water, oil, and almond extract and stir
until well combined. The mixture will be very thick. Gently stir in the
optional almonds and chocolate chips.
Transfer the mixture to the lined baking pan. Flatten the mixture
evenly into the pan using your hands. Bake for 20 to 25 minutes, until
the top feels dry. Let cool for 30 minutes, then transfer to a rack to cool
completely. Cut into 9 pieces with a sharp knife.
Per blondie: m calories. 7 g protein, 20 g fat (4 g sat), 35 g carbs, 204 mg sodium, 124 mg calcium. 5 g fiber
BA RS, NO-BAKES. AND BAKED SWEET TREATS 71

fudge brownies
MAKES 9 BROWNIES
If you're a gluten-free vegan, you'll love these fudgy brownies. The ultrathick batter contains
both cacao powder and melted chocolate chips, imparting a rich deep-chocolate flavor.
4Vi tablespoons warm water

lVi tablespoons ground flaxseeds or flaxseed meal
Vi cup vegan chocolate chips
VJ cup sunflower oil or other oil
cup unbleached cane sugar
lYJ cups almond flour
� cup brown or white rice flour
VJ cup arrowroot starch
VJ cup cacao powder or unsweetened cocoa powder
J4 teaspoon baking soda
J4 teaspoon sea salt
Y2 cup coarsely chopped walnuts or other nuts (optional)
Preheat the oven to 350 degrees F. Line a 9-inch baking pan with two
pieces of parchment paper, overlapping the pieces and allowing the
Combine the chocolate chips and oil in a bowl and put in the micro
wave to melt the chips. Alternatively, put them in a double boiler over
medium-low heat until the chips are melted. Transfer to a large bowl.
Add the sugar and vanilla extract and stir to combine. Put a sieve over
the bowl and sift in the almond flour, rice flour, arrowroot starch, cacao
powder, baking soda, and salt directly into the bowl. Stir until well com
bined. The mixture will be very thick. Gently stir in the optional wal
nuts. Alternatively, sprinkle the walnuts over the top of the mixture.
Transfer the mixture to the lined baking pan. Flatten the mixture
evenly into the pan using your hands. Bake for 40 to 45 minutes, until
the top feels dry. Let cool for 1 hour, then transfer to a rack to cool
completely. Cut into 9 pieces with a sharp knife.
Per brownie: 318 calories. 6 g protein, 22 g fat (6 g sat), 28 g carbs, 91 mg sodium, 62 mg calcium. 5 g fiber
72 CHAPTER 8
•
marzipan
MAKES 1 CUP
Marzipan is a sweetened almond paste that's added to desserts as a filling or dec

oration. Save yourself some money and make your own marzipan with this simple,
four-ingredient recipe.
cup almond flour

cup powdered sugar, plus additional for rolling and shaping
3Y2 tablespoons agave nectar
Put all the ingredients in a medium bowl and stir until well combined.
Transfer the mixture to a work surface and knead it for 1 minute to
make a very thick dough.
Put the marzipan in a sealed container or wrap it tightly with plas
tic wrap and refrigerate until firm, at least 1 hour. Stored in a sealed
container, the marzipan will keep for 1 month in the refrigerator or
6 months in the freezer.
TIPS: To use marzipan in recipes, add several tablespoons at room

temperature to puddings or custards. Alternatively, coarsely chop or
crumble chilled marzipan, then add it to cookie dough or streusel or
crumb toppings.
To use as a decoration for baked goods and other desserts, gener
ously sprinkle powdered sugar on a work surface. Put the marzipan on
the work surface and flatten it with a rolling pin. Cut into desired shapes
with a sharp knife or cookie cutter. Alternatively, use your hands to form
into desired shapes, such as balls, logs, stems, leaves, or flowers.
TINTED MARZIPAN: Prior to kneading, add a few drops of natural food

coloring and stir to combine.
Per 1 tablespoon: 84 calories. 2 g protein, 4 g fat (0.2 g sat). 13 g carbs. 3 mg sodium, 24 mg calcium, l g fiber
BARS, NO-BAKES, AND BAKED SWEET TREATS 73

chocolate almond spread
MAKES 1 CUP
Move over hazelnuts! Almonds are equally delicious when paired with chocolate. By
simply blending almond flour, cacao powder, and agave nectar, you can create a rich
and luscious spread that rivals the popular stuff in a jar. Use this as a topping for toast,
I layer it with sliced fruit on sandwiches, add it to your favorite sweet recipes, or
smear it on sliced bananas or apples. Of course, you can also just lick it directly off
11
a spoon.
cup almond flour

Vi cup cacao powder or unsweetened cocoa powder
Ya teaspoon sea salt
Y3 cup agave nectar or maple syrup
Vi teaspoon vanilla extract
Put the almond flour, cacao powder, and salt in a food processor and
process into a fine powder, about 1 minute. Add the agave nectar and
vanilla extract and process until smooth and creamy, about l minute.
The consistency should be similar to peanut butter.
Per tablespoon: 68 calories, 2 g protein, 4 g fat (0.2 g sat), 8 g carbs, 16 mg sodium. 28 mg calcium. 1 g fiber
74 CHAPTER 8
cookie-dough truffles
MAKES 18 TRUFFLES
Many people like to eat raw cookie dough, which provided the inspiration for this
quick and easy truffle recipe. Having these cookie-dough confections stored in the
freezer will come in handy whenever you're craving something sweet or need a
treat to share when unexpected guests stop by.
2 cups almond flour
� cup mini vegan chocolate chips or cacao nibs
2Y2 tablespoons agave nectar or maple syrup
Yi teaspoon vanilla extract
Vs teaspoon sea salt
Pul all lhe ingredients in a large bowl and stir until well combined.
Refrigerale for 15 minules.
Line a baking sheet wilh parchment paper or a silicone baking mat.
Roll lhe mixture inlo 1-inch balls using your hands and put the balls
on the lined baking sheet. Put in the freezer until firm, about 30 min
ules. Stored in a sealed container in lhe rreezer, the truWes will keep
for 3 months.
CHOCOLATE-COATED COOKIE DOUGH TRUFFLES: Melt 2/3 cup of vegan choco

late chips and 1 1/2 tablespoons or coconut oil in a medium bowl in the
microwave. Alternatively, put the chocolale chips and oil in a double
boiler, heat until the chips are melled, then transfer to a medium bowl.
Put each frozen truWe, one al a time, in the chocolate mixture, turning
it over as needed with a fork until evenly coaled. Use the fork to remove
it from the chocolate mixture and then pul the trume back on the lined
baking sheet. Freeze until the chocolate has hardened, about 15 min
utes. Transfer to a sealed container and store in the freezer.
Per truffle: 110 calories, 3 g protein, 9 g fat (2 g sat). 7 g carbs, 56 mg sodium. 31 mg calcium, 2 g fiber
BARS. NO-BAK ES. ANO BAKED SWEET TREATS 75

I
I
apple crisp
-...I..--=-----
MAKES 6 SERVINGS
Make this comforting dessert in autumn, when apples are abundant. Crisp slices of
apple are sugared and spiced, then covered with a wholesome topping made with
rolled oats, almond flour, coconut oil, and yogurt. Top warrn servings with additional
nondairy yogurt or ice cream.
FILLING
4 apples, peeled, cored, and sliced
� cup light brown sugar, lightly packed
tablespoon lemon juice
TOPPING
cup old-fashioned rolled oats
Yi cup almond flour
Y3 cup light brown sugar, lightly packed
3Vi tablespoons melted coconut oil
3Vi tablespoons plain or vanilla nondairy yogurt
Preheat the oven to 350 degrees F. Lightly oil a 9-inch square baking
To make the filling, put all the ingredients in a large bowl and stir
until well combined. Transfer to the prepared baking pan.
To make the topping, put the oats, almond Oour, sugar, and cinna
mon in a medium bowl and stir to combine. Add the oil and yogurt and
use a fork to work them into the oat mixture to form coarse crumbs.
Sprinkle the topping mixture evenly over the filling. Bake for 45 to
50 minutes, until the topping is golden brown and the filling is bubbly.
Let cool for 10 minutes before serving.
76 CHAPTER 8
strawberry-rhubarb crumble
MAKES 6 SERVINGS
The old-fashioned dessert known as a crumble consists of sweetened whole or sliced

fruit, in this case strawberries and rhubarb, that's blanketed with a crumbly streusel
topping. Serve the crumble warm, with a scoop of nondairy ice cream or Whipped
Coconut Cream (page 94).
FILLING
4 cups strawberries, halved, or 1 package (16 ounces) frozen
strawberries (do not thaw)
3 cups sliced rhubarb, or 1 package (16 ounces) frozen sliced
rhubarb (do not thaw)
Zest and juice of 1 lemon
2 tablespoons agave nectar or maple syrup
TOPPING
lJ/2 cups almond flour
Yi teaspoon ground cinnamon
J;.i teaspoon freshly grated nutmeg
3 tablespoons agave nectar or maple syrup
Preheat the oven to 350 degrees F. Lightly oil a 9-inch square baking pan
or mi L it with cooking spray.
To make the rilling, put all the ingredients in a large bowl and stir
To make the topping, put the almond flour, cinnamon, and nutmeg
in a medium bowl and stir until well combined. Add the margarine, agave
nectar, and vanilla extract and use a fork to work them into the almond
flour mixture to form coarse crumbs.
Evenly sprinkle the topping mixture over the filling. Bake for 45 to
50 minutes, until the topping is golden brown and the filling is bubbly.
Let cool for 10 minutes before serving.
BARS. NO-BAK ES. AND BAKED SWEET TREATS 77

stone fruit cobbler
MAKES 6 SERVINGS
This Southern-inspired cobbler features slices of nectarines, peaches, and plums, which
are hidden beneath small dollops of a sweetened, biscuit-style dough. Carry on the
down-home theme by topping warm servings with a scoop of nondairy ice cream or
Whipped Coconut Cream (page 94).
FILLING
2 cups sliced fresh nectarines (about 4), or 1 package
(16 ounces) frozen sliced nectarines (do not thaw)
2 cups sliced fresh peaches (about 4). or 1 package
(16 ounces) frozen sliced peaches (do not thaw)
2 cups sliced fresh plums (about 4)
Vi cup unbleached cane sugar
V3 cup water
Vi teaspoon ground ginger
� teaspoon freshly grated nutmeg
TOPPING
v.i cup almond flour
v.i cup sorghum flour
lY:2 teaspoons aluminum-free baking powder
Vi cup plain nondairy milk
Preheat the oven to 400 degrees F. Lightly oil a 9-inch square baking
To make the topping, put the almond Oour, sorghum Oour, sugar,
baking powder, and salt in a large bowl and stir to combine. Add the
78 CHAPTER 8
margarine and use a fork to work it into the almond Oour mixture to
form coarse crumbs. Add the milk and vanilla extract and stir until
well combined.
Drop heaping tablespoonfuls of the topping mixture evenly over
the filling. Bake for 25 to 30 minutes, until the topping is golden brown
and the filling is bubbly. Let cool for 10 minutes before serving.
CHERRY COBBLER: Replace the nectarines, peaches, and plums with 6 cups
of pitted sweet or sour cherries or 2 packages (16 ounces) frozen cher
ries (do not thaw).
Per serving: 383 calories. 6 g protein. 14 g fat (2 g sat), 67 g carbs, 230 mg sodium, 82 mg calcium, 5 g fiber
BARS, NO-BAKES. AND BAKED SWEET TREATS 79

almond flour crust
MAKES l CRUST, 8 SERVINGS
Made with almond flour and just a few other ingredients, this crust can be used for
either pies or tarts and works equally well with sweet or savory fillings.
2 cups almond flour

Y3 cup safflower oil or other oil
4 teaspoons water
Put the almond flour, baking soda, and salt in a medium bowl and stir
to combine. Add the oil and water and use a fork to work them into
the flour mixture until well combined.
Transfer to a 9-inch pie pan or tart pan. Press the mixture evenly
into the bottom and up the sides of the pan using your fingers. Refrig
erate for 20 minutes.
Prick the crust in several places with a fork to prevent it from puff
ing up during baking. Bake for 15 minutes, until the crust feels dry to
the touch. Let cool for 10 minutes before filling.
HERBED CRUST: Add 1 teaspoon of dried herbs-such as basil, oregano,

rosemary, thyme, or a combination-to the flour mixture.
SWEETENED ALMOND FLOUR CRUST: For a sugar-sweetened crust, add 1 table

spoon of unbleached cane sugar to the flour mixture. For a liquid
sweetened crust, replace 2 teaspoons of the water with 2 teaspoons of
agave nectar or maple syrup.
Per serving: 240 calories. 6 g protein. 23 g fat (2 g sat), 6 g carbs. 199 mg sodium. 60 mg calcium, 3 g fiber
PIE C RUSTS. PIES, AND TARTS 81

gluten-free combo crust
MAKES 1 CRUST, 8 SERVINGS
Even though this pie crust is made with a combination of gluten-free flours and
starches, it's easy to work with and bakes up tender. Use this sturdy crust for your
favorite sweet or savory pie recipes.
v.i cup almond flour
II
Vi cup white or brown rice flour
Vi cup tapioca starch
teaspoon unbleached cane sugar
Y2 teaspoon aluminum-free baking powder
Vi teaspoon xanthan gum or guar gum
2Vi tablespoons water
Vi teaspoon cider vinegar
Put the almond 11our, rice 11our, tapioca starch, sugar, baking powder,
xanthan gum, and salt in a medium bowl and stir to combine. Adel the
margarine and use a fork to work it into the 11our mixture to form coarse
crumbs. Adel the water and vinegar and stir until the mixture comes
together to form a soft dough. Refrigerate for 30 minutes.
Put the crust mixture between two large sheets of parchment paper
or two silicone baking mats. Roll the mixture into a 12-inch circle
using a rolling pin. Transfer the crust, including the parchment paper,
to a baking sheet and refrigerate f or 20 minutes.
Remove and discard the top sheet of parchment paper from the
chilled crust. Carefully l1ip the crust into a 9-inch pie pan or tart pan.
Remove and discard the remaining sheet of parchment paper. Press
the mixture evenly into the bottom and up the sides of the pan with
your fingers.
Prick the crust in several places with a fork to prevent it from puff
ing up during baking. Bake for 15 minutes, until the crust feels dry to
the touch. Let cool for 10 minutes before filling.
82 CHAPTE R 9
macaroon crust
MAKES l CRUST, 8 SERVINGS
This cookie-inspired crust is made with shredded coconut and almond flour. The
flavor and texture are reminiscent of a macaroon. This crust is an excellent choice
for pies or tarts that have a creamy filling.
cup almond flour

� cup unsweetened shredded dried coconut
1 teaspoon vanilla extract

Put all the ingredients in a medium bowl and stir with a fork
until well combined. Transfer to a 9-inch pie pan or tart pan. Press
the mixLUre evenly into the bottom and up the sides of the pan using
your fingers.
Bake for 12 lo 15 minutes, until the crust feels dry to the touch. Let
cool for 10 minutes before filling.
CHOCOLATE MACAROON CRUST: Acid 3 tablespoons of cacao powder or

unsweetened cocoa powder.
Per serving: 175 calories, 4 g protein, 15 g fat (6 g t19 g carbs, 39 mg sodium, 30 mg calcium, 3 g fiber
PIE CRUSTS, PIES, AND TAR S

cherry-almond galette
MAKES 8 SERVINGS
If you have limited pie-making skills, try making this quick, tried-and-true galette.
Simply roll out the crust, put the filling in the center, and then partially cover it with
a pleated edge. Easy peasy.
GALETIE CRUST
1 tablespoon ground golden flaxseeds or flaxseed meal
3 cups almond flour
1Y2 tablespoons unbleached cane sugar (optional)
Y2 cup nonhydrogenated vegan margarine
2Y2 tablespoons water
FILLING
pound {2Y3 cups) pitted sweet or sour cherries, or
1 package {16 ounces) frozen cherries, thawed and drained
1Y2 tablespoons powdered sugar, plus additional for garnish
2 tablespoons sliced almonds
To make the galette crust, put the water and flaxseeds in a small bowl
and whisk to combine. Let rest for 10 minutes to thicken.
Put the almond flour, optional sugar, and salt in a large bowl and
stir to combine. Add the margarine, water, and vinegar and work them
into the flour mixture using a fork to make a soft dough. Refrigerate
for 30 minutes.
Put the crust mixture between two large sheets of parchment paper
or two silicone baking mats. Roll the mixture into a 12-inch circle using
a rolling pin. Remove and discard the top sheet of parchment paper.
84 CHAPTER 9
To make the filling, put the cherries, powdered sugar, almond extract,
and vanilla extract in a medium bowl and stir to combine. Mound the
filling into the center of the crust circle.
Fold up the edges of the crust to create a three-inch border around
the filling, pleating and pressing down on the crust as needed to maintain
the circular shape. Press the almonds into the top of the crust's border.
Bake for 30 to 35 minutes, until the crust is golden brown. Let
cool completely. Sift a little additional powdered sugar over the top just
before serving.
Per serving: 390 calories, 10 g protein, 33 g fat (5 g sat), 19 g carbs, 210 mg sodium, 97 mg calcium. 6 g fiber
PIE CRUSTS, PIES, AND TARTS 85

berry pie
with marzipan crumble topping
MAKES 8 SERVINGS
Make this pie during the spring and summer months, when berries are abundant at
farmers' markets and stores. You'll be delighted with how the marzipan really amps
up the flavor of the crumble topping.
CRUST
1 recipe Almond Flour Crust or Sweetened Almond Flour
Crust (page 81)
TOPPING
Yi cup Marzipan (page 73)
1Y4 cups almond flour
Yi cup unbleached cane sugar
FILLING
2 pounds (6 cups) fresh or frozen berries (do not thaw),
such as blackberries, blueberries, raspberries,
strawberries, or a combination
Y4 cup cornstarch or arrowroot starch
2 tablespoons lemon juice

86 CHAPTER 9
To make the topping, put the marzipan in the freezer until firm,
about 30 minutes. Crumble the marzipan into 1/2-inch pieces. Put the
almond Oour and sugar in a medium bowl and stir to combine. Add
the margarine and use a fork to work it into the mixture to form coarse
crumbs. Gently stir in the marzipan.
until well combined. Pour into the crust and sprinkle the topping mix
ture evenly over the top.
Put the pie pan on a baking sheet to catch any filling that may bubble
over during baking. Bake for 45 to 50 minutes, until the topping is golden
brown and the filling is bubbling. Let cool completely before serving.
Per serving: 564 calories, 12 g protein, 40 g fat (4 g sat), 50 g carbs. 250 mg sodium, 137 mg calcium, 7 g fiber

pumpkin pie
MAKES 8 SERVINGS
Just because you shun eggs doesn't mean you have to forgo pumpkin pie. In this
vegan version, silken tofu is used in lieu of eggs to bind the spiced pumpkin filling.
Top each serving with a dollop of Whipped Coconut Cream (page 94).

Combo Crust (page 82}
package (12 ounces) firm or extra-firm silken tofu
can (15 ounces) pumpkin puree
Vi cup maple syrup
lVi tablespoons blackstrap molasses
lVi teaspoons ground cinnamon
� teaspoon ground ginger
Vi teaspoon freshly grated nutmeg
� teaspoon ground cloves

To make the filling, put the tofu in a food processor and process
for 1 minute. Add the pumpkin puree, maple syrup, molasses, vanilla
extract, cinnamon, ginger, nutmeg, and cloves. Process until completely
smooth, 1 to 2 minutes, stopping once to scrape down the container.
Pour into the crust and smooth the top with a silicone spatula.
Bake for 50 to 55 minutes, until the crust is golden brown and the
filling is set. Let cool for 30 minutes, then refrigerate to chill completely
before serving.
88 CHAPTER 9
peanut butter cup pie
-------
MAKES 8 SERVINGS
The beloved peanut butter cup is now reconstructed as a pie! This luscious cross
between a candy and a dessert is made with a chocolate macaroon crust that's topped
with a peanut butter mousse and a layer of chocolate ganache.
CRUST
1 recipe Chocolate Macaroon Crust (page 83)
FILLING
package (12 ounces) firm or extra-firm silken tofu
container {8 ounces) vegan cream cheese
� cup peanut butter
2/3 cup unbleached cane sugar
CHOCOLATEGANACHE
cup vegan chocolate chips
J/3 cup plain nondairy milk

to the recipe instructions. Let cool completely.
To make the filling, put all the ingredients in a food processor
and process until completely smooth, 1 to 2 minutes, stopping once
to scrape down the container. Pour into the crust and smooth the top
with a silicone spatula.
To make the ganache, put the chocolate chips and milk in a medium
bowl and microwave until the chips are melted. Alternatively, put the
chocolate chips and milk in a double boiler and heat until the chips
are melted. Stir to combine. Pour the ganache over the filling. Refrig
erate for at least 1 hour before serving.
CHOCOLATE MOUSSE PIE: For the filling, replace the peanut butter with
1 cup of vegan chocolate chips, melted. Omit the chocolate ganache.
Top each serving with a dollop of Whipped Coconut Cream (page 94).
Per serving: 668 calories, 17 g protein. 48 g fat (19 g sat). 51 g carbs, 290 mg sodium. 183 mg calcium. 7 g fiber
PIE CRUSTS, PIES. AND TARTS 89

mixed nut pie
MAKES 8 SERVINGS
Looking for a new take on pecan pie? Give this one a try! The tasty filling is made
with mixed nuts and spices and is sweetened with a combination of brown rice
syrup and maple syrup. Top each serving with a dollop of Whipped Coconut
Cream (page 94).

II Combo Crust (page 82)
3 cups mixed raw nuts, such as almonds, hazelnuts,
macadamias, pecans, and/or walnuts
2/3 cup brown rice syrup
2/3 cup maple syrup

teaspoon ground ginger
Y2 teaspoon freshly grated nutmeg
Y2 cup Sweet Vanilla Almond Milk (page 17) or other
nondairy milk
Y-4 cup ground flaxseeds or flaxseed meal
tablespoon arrowroot starch

To make the [illing, arrange the nuts in a single layer on a baking
sheet. Bake for 6 to 8 minutes, until the nuts are lightly toasted and fra
grant. Transrer to the crust.
Put the brown rice syrup, maple syrup, cinnamon, ginger, nutmeg,
and salt in a medium saucepan and whisk until well combined. Bring to
a boil over high heat. Decrease the heat to low and cook until fragrant,
about 5 minutes. Remove from the heat.
90 CHAPTER 9
Put the milk, 11axseeds, arrowroot starch, and vanilla extract in a
small bowl and whisk to combine. Add the milk mixture to the sauce
pan and whisk until well combined. Pour the syrup mixture over the
nuts in the crust.
Put the pie on a baking sheet to catch any filling that may bubble
over during baking. Bake for 30 to 35 minutes, until the crust is golden
brown and the filling is bubbling. Let cool completely before serving.

r
I
pear frangipane tart

MAKES 8 SERVINGS
Frangipane is a sweet and creamy almond paste that's often used as a filling for
pastries, pies, and tarts. With the addition of a few ingredients, you can transform
homemade marzipan into freshly made frangipane. Just top it with sliced pears to
create this delicious tart.
CRUST
recipe Almond Flour Crust or Sweetened Almond Flour
Crust (page 81)
FRANGIPANE
recipe Marzipan (page 73)
Y3 cup cold nonhydrogenated vegan margarine
Y4 cup powdered sugar
2 tablespoons arrowroot starch or cornstarch
Vi cup Almond Milk or Sweet Vanilla Almond Milk (page 17)
2 pears, peeled, cored, and quartered lengthwise

Prepare, chill, and prebake the crust in a 9-inch tart pan with a remov
able bottom according to the recipe instructions. Let cool for 10 minutes.
To make the frangipane, put the marzipan, margarine, powdered
sugar, and arrowroot starch in a food processor and process for 1 min
ute. Add the milk, almond extract, and vanilla extract and process until
smooth and creamy, 30 to 60 seconds. Pour into the crust and smooth
the top with a silicone spatula.
Slice each pear quarter crosswise into 1/s-inch-thick slices, keeping
the pear quarter intact. Put each pear quarter on the frangipane, core-side
down, with the stem end toward the center of the pan. Flatten and fan out
each pear quarter and press it lightly into the frangipane mixture.
Put the tart pan on a baking sheet to catch any filling that may
bubble over during baking. Bake for 35 to 40 minutes, until the top is
golden brown. Let cool completely before removing the outer ring of
the tart pan and serving.
Per serving: 369 calories. 6 g protein. 31 g fat (4 g sat). 21 g carbs, 266 mg sodium. 73 mg calcium, 4 g fiber
92 CHAPTER 9
mandala fruit tart
MAKES 8 SERVINGS
For this eye-catching tart, your choice of pie crust is prebaked and filled with a
luscious vegan pastry cream. You get to express your culinary creativity by dec
orating the top with an assortment of sliced fresh fruits and berries.
CRUST
recipe Sweetened Almond Flour Crust (page 81) or
Macaroon Crust (page 83)
PASTRY CREAM
2 cups plain soy or coconut creamer
Y4 cup arrowroot starch or cornstarch
FRUIT TOPPING
mango, peeled, pitted, and thinly sliced
2 kiwi, peeled, halved, and thinly sliced
Y<i cup sliced strawberries
2/3 cup blueberries or blackberries
2/3 cup red raspberries

Prepare, chill, and prebake the crust in a 9-inch tart pan with a
removable bottom according to the recipe instructions. Let cool com
pletely before removing the outer ring of the tart pan.
To make the pastry cream, put the creamer, sugar, and arrowroot
starch in a small saucepan and cook over medium heat, whisking occa
sionally, until thickened, about 5 minutes. Remove from the heat. Add
the vanilla extract and whisk to combine. Transfer to a medium bowl
and refrigerate for at least 30 minutes.
To assemble the tart, spoon the pastry cream into the prepared crust
and smooth the top with a silicone spatula. Decoratively arrange the fruit
over the top.
Per serving: 412 calories, 7 g protein, 27 g fat (2 g sat), 41 g carbs, 240 mg sodium, 70 mg calcium. 6 g fiber

coconut cloud tart
MAKES 8 SERVINGS
If you love coconut, this recipe is for you, as a variety of coconut products are used
in every part of it! This tart features a macaroon crust, a coconut-laced custard filling,
a billowy, whipped coconut cream topping, and a final flourish of shredded coconut
or coconut flakes.
CRUST
1 recipe Macaroon Crust (page 83)
COCONUT CUSTARD
2 cups plain coconut creamer
Y4 cup arrowroot starch or cornstarch
Vi cup unsweetened shredded dried coconut
Vi teaspoon coconut extract, or 1 teaspoon vanilla extract
WHIPPED COCONUT CREAM

can (8 ounces) coconut cream
2 tablespoons powdered sugar
GARNISH
3 tablespoons unsweetened shredded dried coconut,
or Vi cup unsweetened dried coconut flakes

Prepare, chill, and prebake the crust in a 9-inch tart pan with a
removable bottom according to the recipe instructions. Let cool com
pletely before removing the outer ring of the tart pan.
To make the coconut custard, put the creamer, sugar, and arrow
root starch in a small saucepan and cook over medium heat, whisking
occasionally, until thickened, about 5 minutes. Remove from the heat.
Add the shredded coconut and coconut extract and stir to combine.
Transfer to a medium bowl and refrigerate for at least 30 minutes.
To make the whipped coconut cream, chill a large bowl and elec
tric beaters in the freezer for 20 minutes. Put the coconut cream in the
94 CHAPTER 9
chilled bowl. Beat with a mixer until soft peaks form, 2 to 3 minutes.
Add the powdered sugar and vanilla extract and beat for 1 minute.
Transfer to a sealed container and refrigerate for at least 30 minutes.
To assemble the tart, spoon the coconut custard into the crust and
smooth the top with a silicone spatula. Decorate with the whipped coco
nut cream, then garnish with the shredded coconut.
Per serving: 376 calories. 5 g protein, 28 g fat (18 g sat). 30 g carbs. 52 mg sodium. 30 mg calcium, 5 g fiber

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strawberry shortcakes
MAKES 6 SERVINGS
These Southern-style shortcakes, made with vegan buttermilk, are layered with sweet
ened strawberries. For a phenomenal flourish, top them with Whipped Coconut Cream
(page 94) or nondairy ice cream or sorbet.
quart strawberries, hulled and sliced

7 tablespoons unbleached cane sugar
Yi cup plain nondairy milk
Yi teaspoon cider vinegar
21'4 cups almond flour
2/3 cup tapioca starch

3 tablespoons cold nonhydrogenated vegan margarine
Put the strawberries and 4 tablespoons of the sugar in a medium bowl
and stir to combine. Let rest at room temperature for 30 to 60 minutes.
To make the shortcakes, put the milk and vinegar in a small bowl
and stir to combine. Let rest for 5 minutes to thicken.
Put the remaining 3 tablespoons of sugar and the almond flour,
tapioca starch, baking powder, and salt in a large bowl and stir to com
bine. Work the margarine into the flour mixture with a fork to form
coarse crumbs. Add the milk mixture and stir to combine. Refrigerate
for 10 minutes.
Portion the shortcake dough using a 1/.i-cup ice-cream scoop or
measuring cup for each shortcake. Drop the dough onto the lined baking
sheet, spacing each shortcake two inches apart. Bake for 14 to 16 min
utes, until golden brown on the bottom and edges.
For each serving, split a shortcake in half horizontally. Put the bot
tom half in a bowl or on a plate. Spoon 1/2 cup of the strawberry mixture
over the top, then put the top half of the shortcake over the straw
berry mixture.
Per serving: 430 calories, 9 g protein, 27 g fat (0 g sat), 3 g carbs, 268 mg sodium, 148 mg calcium, S g fiber
CAKES AND CUPCAKES 97

frosted vanilla cupcakes
�"l,1----
MAKES 12 CUPCAKES
In need of a gluten-free vegan dessert to bring to your next birthday party or bake
sale? Give these vanilla-flavored cupcakes a try, as they bake up moist and light. Plus,
the fluffy buttercream frosting is sublime.
CUPCAKES
I 6 tablespoons warm water

2 tablespoons ground golden flaxseeds or flaxseed meal
lY3 cups plain nondairy milk
)l,i cup melted coconut oil
2 tablespoons cider vinegar

lVi tablespoons vanilla extract
cup almond flour
cup white rice flour
v.i cup unbleached cane sugar
lVi teaspoons baking soda
v.i teaspoon xanthan gum or guar gum
Vi teaspoon aluminum-free baking powder
BUTTERCREAM FROSTING
Y3 cup nonhydrogenated vegan margarine
2Vi cups powdered sugar
2 tablespoons plain nondairy milk
V.. teaspoon vanilla extract
To make the cupcakes, put the water and Oaxseeds in a medium
bowl and whisk to combine. Let rest for 10 minutes to thicken. Add
the milk, oil, vinegar, and vanilla extract and whisk until well com
bined. Put the almond Oour, rice Oour, sugar, arrowroot starch, coco
nut Oour, baking soda, xanthan gum, baking powder, and salt in a
98 CHAPTER 10
large bowl and whisk to combine. Add the flaxseed mixture and whisk
until well combined.
Fill the prepared muffin cups using a 111-cup ice-cream scoop or
measuring cup. Bake for 20 to 22 minutes, or until a toothpick inserted
in the center comes out clean. let cool for 20 minutes, then transfer to
a rack to cool completely.
To make the frosting, put the margarine in a large bowl and beat
with an electric mixer or stand mixer on medium speed for 1 minute.
Add the powdered sugar, milk, and vanilla extract and beat until light
and fluffy, 2 to 3 minutes.
Spread the frosting over the cooled cupcakes with a table knife.
Alternatively, fill a pastry bag with the frosting and decoratively pipe
it onto the cupcakes.
FROSTED VANILLA CAKE: Pour the batter into an oiled 9-inch round or
square pan and bake for 35 to 40 minutes, or until a toothpick inserted
in the center comes out clean. let cool completely before frosting.
Per cupcake: 420 calories. 4 g protein. 15 g fat (6 g sat), 75 g carbs. 299 mg sodium, 80 mg calcium. 2 g fiber

chocolate lover's cupcakes
MAKES 12 CUPCAKES
These rich, dark-chocolate cupcakes are slathered with a luscious chocolate frosting.
Any self-respecting chocoholic will find them irresistible.
CUPCAKES
cup Chocolate Almond Milk (page 17) or other nondairy
chocolate milk
YJ cup safflower oil or other oil
� cup brown or white rice flour
Vi cup cacao powder or unsweetened cocoa powder
6 tablespoons tapioca starch
lVi teaspoons baking soda
teaspoon xanthan gum or guar gum
Vi teaspoon aluminum-free baking powder
CHOCOLATE FROSTING
Vicup nonhydrogenated vegan margarine
2Y2cups powdered sugar
Vicup cacao powder or unsweetened cocoa powder
3tablespoons Chocolate Almond Milk (page 17) or other
nondairy chocolate milk
Preheat the oven to 350 degrees F. Line a standard twelve-cup muf

fin tin with paper or silicone liners or lightly oil or mist it with cook
ing spray.
To make the cupcakes, put the water and fiaxseeds in a medium
bowl and whisk to combine. Let rest for 10 minutes to thicken. Add the
milk, oil, and vanilla extract and whisk until well combined. Put the
almond fiour, rice fiour, sugar, cacao powder, tapioca starch, baking
100 CHAPTER 10
soda, xanthan gum, baking powder, and salt in a large bowl and whisk
to combine. Add the Oaxseed mixture and whisk until well combined.
Fill the prepared muffin cups using a l/4-cup ice-cream scoop or
measuring cup. Bake for 20 to 22 minutes, or until a toothpick inserted
in the center comes out clean. Let cool for 20 minutes, then transfer to
a rack to cool completely.
To make the frosting, put the margarine in a large bowl and beat
with an electric mixer or stand mixer on medium speed for 1 minute.
Add the powdered sugar, cacao powder, milk, and vanilla extract and
beat until light and Ouffy, 2 to 3 minutes.
Spread the frosting over the cooled cupcakes with a table knife.
Alternatively, fill a pastry bag with the frosting and decoratively pipe
it onto the cupcakes.
CAROB LOVER'S CUPCAKES: Replace the Chocolate Almond Milk in both

the cupcakes and frosting with plain nondairy milk. Replace the cacao
powder in both the cupcakes and frosting with carob powder.
CHOCOLATE GANACHE-GLAZED CUPCAKES: Omit the chocolate frosting. Dip

the tops of the cooled cupcakes in warm Chocolate Ganache
(page 89). Refrigerate the cupcakes for 10 minutes to harden
the topping. Repeat the procedure.
Per cupcake: 447 calories. 4 g protein, l g fat (2 g sat), 76 g carbs. 277 mg sodium, 23 mg calcium, 2 g fiber

cinnamon streusel coffee cake
MAKES 8 SERVINGS
Oat flour and almond flour make a rich, moist batter, and the sweet streusel topping
adds the final touch to this bakery-style coffee cake.
STREUSEL TOPPING
Yi cup oat flour
Vi cup turbinado sugar or unbleached cane sugar
Vi teaspoon ground cinnamon
v.i teaspoon freshly grated nutmeg
v.i cup nonhydrogenated vegan margarine
Y3 cup finely chopped pecans or other nuts (optional)
COFFEE CAKE BATIER

lVi cups oat flour
cup almond flour
Vi cup turbinado sugar or unbleached cane sugar
v.i teaspoon sea salt
2/3 cup Sweet Vanilla Almond Milk (page 17) or other
nondairy milk
Yi cup applesauce
Powdered sugar (optional)
Preheat the oven to 375 degrees F. Lightly oil a 9-inch baking pan or
mist it with cooking spray.
To make the streusel topping, put the oat nour, sugar, cinnamon,
and nutmeg in a small bowl and stir to combine. Work the margarine
into the Oour mixture using your fingers to form coarse crumbs. Stir
in the optional pecans.
102 CHAPTER 10
To make the batter, put the oat flour, almond flour, sugar, bak
ing powder, cinnamon, and salt in a large bowl and whisk to combine.
Add the milk, applesauce, oil, and vanilla extract and whisk until well
combined.
Pour the batter into the prepared pan. Evenly sprinkle the streu
sel topping over the baller. Bake for 30 to 35 minutes, or until a tooth
pick inserted in the center comes out clean. Let cool for 20 minutes. lf
desired, sift a little powdered sugar over the cake just before serving.
Serve warm or at room temperature.
Per serving: 385 calories, 7 g protein, 18 g fat (3 g sat). 47 g carbs, 86 mg sodium, 67 mg calcium. 4 g fiber

no-bake marbled cashew cheesecake
MAKES 9 SERVINGS
Have you ever craved cheesecake in the summer but don't want to heat up your
kitchen? Not a problem! Forgo the oven and use your freezer to firm up the simple
almond-flour crust and cashew-based filling in this decadent dessert.
CRUST
2 cups almond flour
J4 cup cacao powder or unsweetened cocoa powder
J4 cup agave nectar
FILLING
2!h cups raw cashews, soaked in water for 2 hours
and drained
V3 cup agave nectar
Y3 cup melted coconut oil
2 tablespoons lemon juice
tablespoon vanilla extract
J4 cup cacao powder or unsweetened cocoa powder
Line a 9-inch square baking pan with two pieces of parchment paper,
overlapping the pieces and allowing the paper to slightly drape over
the sides of the pan.
To make the crust, put all the ingredients in a small bowl and stir until
well combined. Flatten the mixture evenly into the prepared pan using
your hands. Put in the freezer until slightly firm, about 10 minutes.
To make the filling, put the cashews, agave nectar, oil, lemon juice,
vanilla extract, and salt in a blender and process until smooth and
creamy, 2 to 3 minutes, stopping once to scrape down the blender jar.
Pour two-thirds of the filling mixture over the prepared crust. Add the
104 CHAPTER 10
cacao powder to the blender with the remaining filling and process for
1 minute. Randomly drop spoonfuls of the chocolate filling over the top,
then snake a table knife through the two mixtures to achieve a mar
bled effect.
Put in the freezer until firm, at least 4 hours. Remove the cheese
cake from the freezer 20 minutes prior to serving. lift up the parchment
paper to remove the cheesecake from the pan. Cut into 9 pieces with a
sharp knife. Store leftover cheesecake in the refrigerator or freezer.
Per serving: 498 calories, l2 g protein, 39 g fat (13 g sat), 34 g carbs, 57 mg sodium, 53 mg calcium. 5 g fiber

german chocolate cake
tP---
MAKES 8 SERVINGS
Two layers of chocolate cake are filled and topped with a cooked frosting, which is
enhanced with chewy pieces of shredded coconut and crunchy chopped pecans.
CAKE
lY3 cups oat flour
cup almond flour
2/3 cup cacao powder or unsweetened cocoa powder
Vi cup brown or white rice flour
2 cups Sweet Vanilla Almond Milk (page 17) or other non
dairy milk
Vi cup safflower oil or other oil
COCONUT-PECAN FROSTING
cup plain or vanilla coconut milk beverage
� cup unbleached cane sugar
J4 cup cornstarch or arrowroot starch
tablespoon maca powder
lVi cups unsweetened shredded dried coconut
cup coarsely chopped toasted pecans
teaspoon vanilla extract, or Y2 teaspoon coconut
extract
Preheat the oven to 350 degrees F. Lightly oil two 8-inch round cake
pans or mist them with cooking spray.
To make the cake, put a sieve over a large bowl. Sift the oat Oour,
almond Oour, sugar, cacao powder, rice Oour, baking powder, baking
soda, and salt directly into the bowl, then whisk to combine. Add the
106 CHAPTER 10
milk, oil, and vanilla extract and whisk until well combined. Pour the
batter evenly into the prepared pans.
Bake for 25 to 30 minutes, or until a toothpick inserted in the cen
ter comes out clean. Let cool in the pans [or 15 minutes. Loosen the
sides or the cakes from the pans with a table knife. Invert the pans onto
racks and let the cakes release naturally from the pans. Let cool com
pletely bdore frosting.
To make the frosting, put the milk, sugar, cornstarch, maca pow
der, and salt in a medium saucepan and cook over medium-high heat,
whisking occasionally, until thickened, 2 to 3 minutes. Remove from
the heat. Add the coconut, pecans, and vanilla extract and stir to com
bine. Let cool for 10 minutes.
To assemble the cake, put one layer on a large plate. Spread half
the warm frosting over the top of the cake using a small spatula or table
knife. Put the remaining cake layer on top, then spread the remain
ing frosting over the top. Let the frosting cool completely and harden
slightly bdore slicing and serving.
Per serving: 832 calories, 14 g protein, 52 g fat (15 g sat). 93 g carbs, 329 mg sodium, 90 mg calcium. 10 g fiber

carrot cake
with cream cheese frosting
MAKES 8 SERVINGS
This veggie-packed cake is flavored with shredded carrots, coconut, aromatic spices,
chewy raisins, and chopped walnuts. After it's baked, the cake is covered with a luscious
vegan cream cheese frosting.
CAKE
tablespoon ground flaxseeds or flaxseed meal
YJ cup maple syrup
1� cups almond flour
� teaspoon ground ginger
J.4 teaspoon freshly grated nutmeg
J.4 teaspoon ground cloves or allspice
J.4 teaspoon sea salt
lJ.4 cups shredded carrots, firmly packed
J.4 cup unsweetened shredded dried coconut
J.4 cup raisins
J.4 cup coarsely chopped walnuts
CREAM CHEESE FROSTING

J.4 cup vegan cream cheese
1� cups powdered sugar
Preheat the oven to 350 degrees F. Lightly oil an 8-inch round cake
To make the cake, put the water and Oaxseeds in a medium bowl
and whisk to combine. Let rest for 10 minutes to thicken. Add the
maple syrup, oil, vinegar, and vanilla extract and whisk until well com-
108 CHAPTER 10
bined. Put the almond flour, baking soda, cinnamon, ginger, nutmeg,
cloves, and salt in a large bowl and whisk to combine. Add the flax
seed mixture and whisk until well combined. Gently stir in the carrots,
coconut, raisins, and walnuts.
Pour the batter into the prepared pan and smooth the top with a sil
icone spatula. Bake for 25 to 30 minutes, or until a toothpick inserted in
the center comes out clean. Let cool for 15 minutes. Loosen the sides
of the cake from the pan with a table knife. Lnvert the pan onto a rack
and let the cake release naturally from the pan. Let cool completely
before frosting.
To make the frosting, put the cream cheese and margarine in a
large bowl and beat with an electric mixer or stand mixer on medium
speed for 1 minute. Add the powdered sugar and vanilla extract and
beat until light and fluffy, 2 to 3 minutes.
To assemble the cake, put the cake on a large plate. Spread the frost
ing over the top and sides of the cake using a small spatula or table knife.
Refrigerate for at least 30 minutes before slicing and serving.
MAPLE-PECAN CARROT CAKE: Omit the walnuts. After pouring the batter
into the prepared pan, sprinkle 113 cup of coarsely chopped pecans over
the top and gently press them in. Omit the frosting.
Per serving: 388 calories. 6 g protein. 23 g fat (5 g sat), 45 g carbs, 244 mg sodium. 70 mg calcium, 4 g fiber

lemon-poppy seed bundt cake
MAKES 12 SERVINGS
This oil-free Bundt cake is flavored with fresh lemon juice and zest and flecked with
chia and poppy seeds. After the cake has cooled completely, the domed top is covered
with a sweet white glaze.
CAKE
Yi cup water
1 tablespoon chia seeds
2 cups plain nondairy milk
cup applesauce
Yi cup agave nectar
Zest and juice of 3 lemons
1Y2 teaspoons vanilla extract
1Y2 cups oat flour
l!4 cups almond flour
� cup sorghum flour
3 tablespoons poppy seeds
Ya teaspoon ground turmeric
GLAZE
1Y2 cups powdered sugar
3 tablespoons plain nondairy milk
� teaspoon vanilla extract
Preheat the oven to 350 degrees F. Lightly oil a 10-inch Bundt pan or
mist it with cooking spray.
To make the cake, put the water and chia seeds in a large bowl and
whisk to combine. Let rest for 10 minutes to thicken. Add the milk,
applesauce, agave nectar, lemon zest and juice, and vanilla extract and
whisk until well combined. Put the oat flour, almond flour, sorghum
110 CHAPTER 10
Oour, poppy seeds, baking powder, baking soda, salt, and turmeric in
a large bowl and whisk to combine. Add the chia seed mixture and
whisk until well combined.
Pour the batter into the prepared Bundt pan. Bake for 35 to 40
minutes, or until a toothpick inserted in the center comes out clean.
Let cool for 20 minutes. Loosen the sides of the cake from the pan with
a table knife. Invert the pan onto a rack and let the cake release naturally
from the pan. Let cool completely before glazing.
To make the glaze, put the powdered sugar, milk, and vanilla
extract in a small bowl and whisk until smooth. Drizzle the glaze over
the cooled cake.
Per serving: 299 calories. 6 g protein, 9 g fat (lg sat), 52 g carbs. 187 mg sodium. 150 mg calcium. 4 g fiber

almond cake
MAKES 8 SERVINGS
Looking for an oil-free cake recipe? This one uses a combination of almond milk, agave
nectar, and nondairy yogurt to create a moist crumb and golden-brown finish. The
addition of sliced almonds provides both a decorative garnish and a delightful crunch.
� cup sorghum flour
� cup white rice flour
Yi cup almond flour
teaspoon aluminum-free baking powder
cup Almond Milk or Sweet Vanilla Almond Milk (page 17)
2/i cup agave nectar
container (6 ounces) plain or vanilla nondairy yogurt
11/i teaspoons cider vinegar
11/i teaspoons almond extract
Yi teaspoon vanilla extract
Vi cup sliced almonds
Preheat the oven to 350 degrees F. Lightly oil an 8-inch round cake
Put the sorghum nour, rice nour, almond nour, baking powder,
baking soda, and salt in a large bowl and whisk to combine. Put the
milk, agave nectar, yogurt, vinegar, almond extract, and vanilla extract
in a medium bowl and whisk to combine. Adel the milk mixture to the
nour mixture and whisk until well combined. Pour into the prepared
pan and smooth the top with a silicone spatula. Sprinkle the almonds
evenly over the top.
Bake for 40 to 45 minutes, or until a toothpick inserted in the cen
ter comes out clean. Let cool for 20 minutes. Gently loosen the sides
of the cake from the pan with a table knife. Invert a plate over the pan.
Carefully nip the plate and pan over together and let the cake release
naturally from the pan. Hold another plate over the cake and gently
turn the two plates and cake over simultaneously so the top of the cake
is facing up. Serve warm or at room temperature.
Per serving: 297 calories, 5 g protein. 8 g fat (0.4 g sat). 51 g carbs, 179 mg sodium, 52 mg calcium, 5 g fiber
112 CHAPTER 10
The following online retailers carry blanched almond flour. Many also
offer a variety of other gluten-free ingredients:
Anthony's Goods: anthonysgoods.com
Bob's Red Mill: bobsredmill.com
Honeyville: shop.honeyville.com
JK Gourmet: jkgourmet.com
Just Almonds: justalmonds.com
King Arthur: kingarthurflour.com
Nuts.com: nuts.com
Wellbee's: wellbees.com
113
Recipe Lilies appear in italics. Apricot and Candied Ginger Corn-, Country, 28
Muffins, 21 Dinner Rolls, Gluten-Free
A Apricot-Pistad1io Biscolli, 68 Cloverleaf. 34-35
active dry yeast, 11 arrowroot starch, 9 French Toast, 20
allergies, 4, 12 muffins
almond(s) B Almond, Oat, and Berry, 22
Bulter Cookies, 62 baked goods/treats. See also Apricot and Candied
Cake, 112 bars; cookies Ginge1; 21
Cooliies, Triple, 58 Apple Crisp, 76 Fruit and Walnut, 23
flour Cherry Cobbler, 79 Pumpernickel, Gluten-Free,
about, 2, 6 Stone Fruit Cobble,; 78-79 33
adapting recipes with, Strawberry-Rhubarb sandwich
7-8 Crumble, 77 Dark, 32-33
almond meal vs., 2-3 using almond flour, 6-7 Golden, 30-31
blanched Baked Vegetable Fries, 43 Seeded Dark, 33
about, v, 3, 15 baker's yeast, 11 Scones, Dried Fruit, 36
in recipes, 4, 6, 8 Banana-Walnut Bread, 25 Spiced Pumpkin, 26
cooking and baking bar(s) Zucchini, 27
with, 6-7, 15 Almond-Maca Blondies, 71 breakfast and brunch recipes
Crust, 81 Fig, 69 French Toast, 20
Crust, Sweetened, 81 Fudge Brownies, 72 milk(s), almond
fat content of, 4, 6, 8 berry(ies) Chocolate, 17
Pa11cal1es, Buckwheat Berry, Almond, and Oat recipe for, 17
and, 19 Muffins, 22 Strawbeny, 17
purchasing and storing, Beny Pie with Marzipan Vanilla, Sweet, 17
3-4 Crumble Topping, 86-87 muffins
working with, 8-9 straw- Almond, Oat, and Beny, 22
Galelle, Cherry-, 84-85 Almond Milk, 17 Apricot and Candied
-Maca Blondies, 71 -Rhubarb Crumble, 77 Ginger, 21
meal, 2-3 Shortcakes, 97 Fruit and Walnut, 23
milk(s) besan, 10 Pancakes, Buckwheat and
Chocolate, 17 Biscolli, Apricot-Pistachio, 68 Almond Flour, 19
recipe for, 17 Biscuits, Drop, 29 Pancakes, Double Almond, 18
Strawbeny, 17 Biles, Garlic and Cheese, 40 brewer's yeast, 11
Vanilla, Sweet, 17 Blondies, Almond-Maca, 71 brown r ice flour, 11
Oat, and Berry Muffins, 22 bread(s) Brownies, Fudge, 72
Pancakes, Double, 18 Banana-Walnut, 25 Bucliwheat and Almond Flour
Spread, Chocolate, 74 Breaded Veggies, 42 Pancakes, 19
Apple Crisp, 76 Burger Buns, Gluten-Free, 35 buckwheat flour, 9
Bundt Cake, Lemon-Poppy cheese(s) Cloverleaf Dinner Rolls,
Seed, 110-11 Bites, Garlic and, 40 Gluten-Free, 34-35
Buns, Gluten-Free Burger; 35 -cake, No-Bake Marbled Cobbler, Cheny, 79
Burger Buns, Gluten-Free, 35 Cashew, 104-5 Cobbler, Stone Fruit, 78-79
Burgers, Lentil-Sweet Potato, Cheesy Crackers, 38 cocoa powder, unsweetened,
50-51 Cheesy Crackers, Spicy, 38 9, 10
Butter Cookies, Almond, 62 Frosting, Cream, Carrot coconut
Buttercream Frosting, 98-99 Cake with, 108-9 Cloud Tart, 94-95
Parmesan, Eggplant, 48-49 Cream, Whipped, 94-95
c Parmesan Sandwiches, Custard, 94-95
cacao powder, 9 Eggplant, 49 flour, 10
cake(s) Cheny Cobble,; 79 macaroon(s)
Almond, 112 Cherry-Almond Galette, Carob-Carob Chip, 61
Carrot, with Cream Cheese 84-85 Cl,ocolate-Chocolate
Frosting, 108-9 Chia or Flax Eggs, 7 Chip, 6 l
Cheese-, No-Bake Marbled chickpea flour, 10 Crust, 83
Cashew, 104-5 chip cookies Crust, Chocolate, 83
Cinnamon Streusel Coffee, Chocolate, 63 Dried-Fruit, 60
102-3 Macaroons, Carob-Carob -Pecan Frosting, l 06-7
cup- Chip, 61 sugar, 10
Carob Lover's, 101 Macaroons, Chocolate- Coffee Cake, Cinnamon
Chocolate Ganache- Chocolate Chip, 6 l Streusel, 102-3
Glazed, 101 chocolate Combo Crust, Gluten-Free, 82
Chocolate Lover's, Almond Milli, 17 cookie(s)
100-101 Almond Spread, 74 Almond, Triple, 58
Frosted Vanilla, 98-99 cacao powder, 9 Almond Butte,; 62
Frosted Vanilla, 99 Cake, German, 106-7 Biscoui, Apricot-Pistacl,io,
German Chocolate, 106-7 Chip Cookies, 63 68
Lemon-Poppy Seed Bundt, -Chocolate Chip chocolate
110-11 Macaroons, 61 Chip, 63
Maple-Pecan Carrot, 109 Chunli Cookies, Double, 64 -Chocolate Chip
Strawberry Short-, 97 -Coated Cooliie Dough Macaroons, 61
California, almonds grown Truffles, 75 Double, Chunk, 64
in, v cocoa powder, -Dough Truffles, 75
Candied Ginger Muffins, unsweetened, 9, 10 Dough Truffles, Chocolate-
Apricot and, 21 Frosting, 100-101 Coated, 75
carob Fudge Brownies, 72 Fig Bars, 69
Carob Lover's Cupcahes, 101 Ganache, 89 Gingersnap, 59
carob powder, 9 Ganache-Glazed Cupcal1es, macaroons
Carob-Carob Chip 101 Carob-Carob Chip, 61
Macaroons, 61 Lover's Cupcal1es, 100-101 Chocolate-Chocolate
Carrot Cahe, Maple-Pecan, Macaroon Crust, 83 Chip, 61
109 Mousse Pie, 89 Dried-Fruit, 60
Carrot Cake with Cream Chun'1 Coohies, Double Pecan Sandies, 65
Cheese Frosting, 108-9 Chocolate, 64 Snicherdoodles, 57
Cashew Cheesecake, No-Bahe cinnamon cookie recipe, 57 Sugar, Cut-Out, 66
Marbled, 104-5 Cinnamon Streusel Coffee Sugar, Frosted, 67
cassava root, 12 Cahe, 102-3 Com/Jread, Country, 28
celiac disease, 4 Cloud Tart, Coconut, 94-95 cornmeal, 10
118 INDEX
cornstarch, 10 Drop Biscuits, 29 Glazed Cupcahes, Chocolate
cornstarch replacement, 9 Ganache-, 101
Counlly Cornbread, 28 E gluten-containing Oours, 7-8
crackers Eggplant Parmesan, 48-49 gluten-free recipes
Cheesy, 38 Eggplant Parmesan Burger Buns, 35
Pizza, 39 Sandwiches, 49 Cloverleaf Dinner Rolls,
Savory Herb, 39 Eggs, Chia or Flax, 7 34-35
Spicy Cheesy, 38 essential ingredients' list, Combo Crust, 82
cream 9-12 Pumpernichel Bread, 33
Cheese frosting, Carrot Golden Sandwich Bread,
Cahe with, 108-9 F 30-31
Pastry, 93 fat content, or almond Oour, gram Oour, 10
W hipped Coconut, 94-95 4,6,8 guar gum, 10-11, l}
Crisp, Apple, 76 Fig Bars, 69
Crumble, Strawberry- filling recipe,for desserts,73 H
Rhubarb, 77 Flax (or Chia) Eggs, 7 Herb Crachers, Savo,y, 39
Crumble Topping, Marzipan, Oour. See specific types or Herbed Crust, 81
Berry Pie with, 86-87 Frangipane Tart, Pear, 92
crust(s) French Toast, 20
Almond Flow; 81 Fries, Bahed Vegetable, 43 ingredients' list, essential,
Almond Flour, Sweetened, 81 frosted treats 9-12
Chocolate Macaroon, 83 Sugar Coohies, 67
Galette, 84 Vanilla Cahe, 99 L
Gluten-Free Combo, 82 Vanilla Cupcahes, 98-99 Lemon-Poppy Seed Bundt
Herbed, 81 rrosting Cahe, 110-11
Macaroon, 83 Buttercream, 98-99 Lentil-Sweet Potato Burgers,
cupcakes Chocolate, 100-101 50-51
Carob Lover's, 101 Coconut-Pecan, 106-7 Lover's Cupcahes, Carob, 101
Chocolate Ganache-Glazed, Cream Cheese, Carrot Cahe Lover's Cupcahes, Chocolate,
10] with, 108-9 100-101
Chocolate Lover's, 100-101 fruit(s). See also specific
Frosted Vanilla, 98-99 types or M
Custard, Coconut, 94-95 Cobbler, 78-79 Maca Blondies, Almond-, 71
Cut-Out Sugar Coohies, 66 and Walnut Muffins, 23 macaroon(s)
Fudge Brownies, 72 Carob-Carob Chip, 61
D Chocolate-Chocolate Chip,
Darh Sandwich Bread, 32-33 G 61
Dadi Sandwich Bread, Galette, Cherry -Almond, Crust, 83
Seeded, 33 84-85 Crust, Chocolate, 83
Dinner Rolls, Gluten-Free Ganache, Chocolate, 89 Dried-Fruit, 60
Cloverleaf, 34-35 Ganache-Glazed Cupcahes, main dishes
Double Almond Pancahes, 18 Chocolate, 101 Eggplant Parmesan, 48-49
Double Chocolate Chunh garbanzo bean Oour, 10 Eggplant Pannesan
Cookies, 64 Garlic and Cheese Bites, 40 Sandwiches, 49
Dough Truffles, Cookie-, 75 German Chocolate Cake, Lentil-Sweet Potato
Dough Truffles, Cooliie, 106-7 Burgers, 50-51
Chocolate-Coated, 75 Ginger (Candied) Muffins, No-Fish Sticks, 47
Dried Fruit Scones, 36 Apricot and, 21 Nutty Nuggets, 46-47
Dried-Fruit Macaroons, 60 Gingersnap Cookies, 59 Nutty Tempeh Nuggets, 47
INDEX 119
Veggie Pot Pi.e, 52-53 p Roasted Roots, Turmeric, 44
Veggie Quiche, 54-55 Pancahes, Buchwheat and Rolls, Gluten-Free Cloverleaf
Mandala Fruit Tart, 93 Almond Flour, 19 Dinner, 34-35
Maple-Pecan Carrot Cake, 109 Pancalies, Double Almond, 18 Roots, Turmeric Roasted, 44
Marbled Cashew Cheesecalie, Parmesan, Eggplant, 48-49
No-Balie, 104-5 Parmesan Sandwiches, s
Marzipan, 73 Eggplant, 49 Sandies, Pecan, 65
Marzipan Crumble Topping, Pastry Cream, 93 sandwich bread(s)
Berry Pie with, 86-87 Peanut Butter Cup Pie, 89 Darh, 32-33
measuring ingredients, 8-9, Pear Frangipane Tart, 92 Golden, 30-31
13 pecan Seeded Darli, 33
milk(s), almond Carrot Cake, Maple-, 109 Sandwiches, Eggplant
Chocolate, 17 Frosting, Coconut-, 106-7 Parmesan, 49
recipe for, 1 7 Sandies, 65 Savory Herb Crachers, 39
Strawberry, 17 pie(s) Scones, Dried Fruit, 36
Vanilla, Sweet, 17 Berry, with Marzipan Seed, Lemon-Poppy, Bundt
Mixed Nut Pie, 90-91 Crumble Topping, 86-87 Calie, 110-11
Mousse Pie, Chocolate, 89 Chocolate Mousse, 89 Seeded Darh Sandwich Bread,
muffins crust(s) 33
Almond, Oat, and Berry, 22 Almond Flow; 81 Shortcakes, Strawberry, 97
Apricot and Candied Chocolate Macaroon, 83 sides
Ginger, 21 Galette, 84 Roots, Turmeric Roasted, 44
Fruit and Walnut, 23 Gluten-Free Combo, 82 Vegetable Fries, Baked, 43
Mushrooms, Stuffed, 41 Herbed, 81 Veggies, Breaded, 42
Macaroon, 83 snacks
N Sweetened Almond Flour, crackers
natural almond flour, 3 81 Cheesy, 38
no-bake treats Mixed Nut, 90-91 Pizza, 39
Chocolate Almond Spread, Peanut Butter Cup, 89 Savory Herb, 39
74 Pumpkin, 88 Spicy Cheesy, 38
Marbled Cashew Veggie Pot, 52-53 Garlic and Cheese Bites, 40
Cheesecahe, 104-5 Pistachio BiscoLLi, Apricot-, 68 Stuffed Mushrooms, 41
Marzipan, 73 Pizza Crachers, 39 Snicherdoodles, 57
Marzipan, T inted, 73 Poppy Seed Bundt Cahe, sorghum flour, 12
Truffles, Chocolate-Coated Lemon-, 110-11 Spiced Pumpkin Bread, 26
Cookie-Dough, 75 Pot Pie, Veggie, 52-53 Spicy Cheesy Crachers, 38
Truffles, Cookie-Dough, 75 potato starch, 11 Spread, Chocolate Almond, 74
No-Fish ticks, 47 Pumpernickel Bread, Gluten- Sticks, No-Fish, 47
Nuggets, Nutty, 46-47 Free, 33 Stone Fruit Cobbler, 78-79
Nuggets, Nutty Tempeh, 47 Pumpliin Bread, Spiced, 26 storing almond flour, 3-4
Nut Pie, Mixed, 90-91 Pumpliin Pie, 88 storing baked goods, 6
nutritional yeast Oakes, 11 strawberry(ies)
Nutty Nuggets, 46-47 Q Almond Milli, 17
Nulty Tempeh Nuggets, 47 Quiche, Veggie, 54-55 -Rhubarb Crumble, 77
Shortcakes, 97
0 R Streusel Coffee Cahe,
Oat, Berry, and Almond Rhubarb Crumble, Cinnamon, 102-3
Muffins, 22 Strawberry-, 77 Streusel Topping, 102-3
oat flour, 11 rice flours, 6, 11-12 Stuffed Mushrooms, 41
120 INDEX
Sugar Cookies, Cut-Out, 66 cornstarch, 10 Cupcalies, Frosted, 98-99
Sugar Cookies, Frosted, 67 guar gum, 10-11 vegans, almond flour recipes
Sweet Potato Burgers, Lentil-, potato starch, 11 and, 7
50-51 tapioca starch, 12 vegetable(s). See also
weet Vanilla Almond Milh, xanthan gum, 12 specific types of
17 Tinted Marzipan, 73 Vegetable Fries, Baked, 43
Sweetened Almond Flour Topping, Marzipan Crumble, Veggie Pot Pie, 52-53
Crust, 81 Berry Pie with, 86-87 Veggie Quiche, 54-55
Topping, Streusel, 102-3 Veggies, Breaded, 42
T Triple Almond Cookies, 58
tapioca starch (tapioca Truffles, Chocolate-Coated w
flour), 9, 12 Coohie Dough, 75 Walnut and Fruit Muffins, 23
tart(s) Truffles, Cookie-Dough, 75 Walnut Bread, Banana-, 25
Coconut Cloud, 94-95 Turmeric Roasted Roots, 44 W hipped Coconut Cream,
Mandala Fruit, 93 94-95
Pear Frangipane, 92 u white rice flour, 11-12
teff flour, 12 US Department of Agriculture,
Tempeh Nuggets, Nutty, 47 2 x
texture of baked goods, 6 xanthan gum, 11, 12, 13
thickeners v
almond flour/almond vanilla z
meal, 3 Almo,1d Milk, Sweet, 17 Zucchini Bread, 27
arrowroot starch, 9 Calie, Frosted, 99
INDEX 121

Almond Flour - Beverly Lynn Bennett

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The High-Protein, Gluten-Free Choice for Baking and Cooking

The New Kid on the Shelves

Using Almond Flour in Your Culinary Creations 5

Breakfast and Brunch 16

Breads, Biscuits, and Scones 24

Snacks and Sides 37

Bars, No-Bakes, and Baked Sweet Treats 70

Pie Crusts, Pies, and Tarts 80

Cakes and Cupcakes 96

Almond Flour versus Almond Meal

Purchasing and Storing Almond Flour

THE NEW KID ON THE SHELVES 3

Advice for Adapting Recipes

Chia or Flax Eggs

3 tablespoons warm water or other room-temperature

Adapting standard recipes typically involves a lot of trial and error,

USING A LM OND FLOUR IN YOUR CULINARY CREATION S 7

Tips for Working with Almond Flour

ARROWROOT STARCH. Derived from the arrowroot plant, arrowroot starch

BUCKWHEAT FLOUR. Buckwheat is cultivated for its grain-like seeds, and

CACAO POWDER. To make cacao powder, the cacao butter is removed

CAROB POWDER. Carob powder is made by grinding the dried pulp

USING ALMOND FLOUR IN YOUR CULINARY CREATIONS 9

COCOA POWDER, UNSWEETENED. Unsweetened cocoa powder has an intense,

COCONUT SUGAR. Coconut sugar is a golden brown, granulated sweet­

CORNMEAL, MEDIUM GRIND. Medium-grind cornmeal has a slightly coarse

CORNSTARCH. Derived from corn, cornstarch is a white, powdery starch

NUTRITIONAL YEAST FLAKES. Unlike baker's yeast, nutritional yeast has no

USING ALMOND FLOUR IN YOUR CULINARY CREATIONS 11

TAPIOCA STARCH. Tapioca starch, also known as tapioca flour, is a white,

XANTHAN G UM. Xanthan gum is a white, powdery substance made from

TABLE 1 How much xanthan or guar gum to use in recipes

ITEM PER EACH CUP OF GLUTEN-FREE FLOUR ADD •••

USING ALMOND FLOUR IN YOUR CULINARY CREATIONS 13

CHOCOLATE ALMOND MILK: Add 3 tablespoons of cacao powder or unsweet­

BREAKFAST AND BRUNCH 17

cup almond flour

VARIATIONS: Add coarsely chopped nuts or seeds, chopped or sliced fresh

� cup almond flour

Put the almond flour, cornstarch, nutritional yeast, cinnamon, nutmeg,

lVi cups brown rice flour

BREAKFAST AND BRUNCH 21

cup old-fashioned rolled oats

Preheat the oven to 375 degrees F. Line a standard twelve-cup muf­

4Yi tablespoons warm water

BREAKFAST AND BRUNCH 23

BREADS, BISCUITS, AND SCONES 25

lVi cups almond flour

BREADS, BISCUITS, AND SCONES 27

3 tablespoons warm water

BREADS, BISCUITS, AND SCONES 29

lYJ cups warm water (between 110 and 115 degrees F)

Vi cup arrowroot starch

Lightly oil an 8 x 4 x 2 1/2-inch loaf pan or mist it with cooking spray.

1Y3 cups warm water (between 110 and 115 degrees F)

2/3 cup sorghum flour

2/3 cup tapioca starch

Vi cup potato starch

Lightly oil an 8 x 4 x 2 1/i-inch loaf pan or mist it with cooking spray.

GLUTEN-FREE PUMPERNICKEL BREAD: Replace the sorghum nour with an

BREADS. BISCUITS, AND SCONES 33

cup warm plain nondairy milk (between 110 and

Lightly oil a standard twelve-cup muffin tin or mist it with cooking

GLUTEN-FREE BURGER BUNS: Line a baking sheet with parchment paper or a

COCONUT SUGAR. Coconut sugar is a golden brown, granulated sweet

CHOCOLATE ALMOND MILK: Add 3 tablespoons of cacao powder or unsweet

Preheat the oven to 375 degrees F. Line a standard twelve-cup muf

Marzipan is a sweetened almond paste that's added to desserts as a filling or dec

CHOCOLATE-COATED COOKIE DOUGH TRUFFLES: Melt 2/3 cup of vegan choco

SWEETENED ALMOND FLOUR CRUST: For a sugar-sweetened crust, add 1 table