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Versatile almonds ideal for Paleo, low carb, vegan, gluten-free diets: Recipes

Get recipes for almonds.
Get recipes for almonds.
Reprinted with permission from Da Capo Lifelong © 2014.

How do you spell almonds? V-E-R-S-A-T-I-L-E. Whether you're a vegan virtuoso, a Paleo pro, a gluten-free go-getter or a low-carb lover, almonds can provide you with protein power, fiber and healthy fats. Use them as a substitute for grains or dairy, or just nosh on them for snacks. Now we finally have the cookbook that offers the secrets of using almonds every way possible: "Almonds Every Which Way: More than 150 Healthy & Delicious Almond Milk, Almond Flour, and Almond Butter Recipes" (click for more information).

In it, author Brooke McClay explains how to use almonds for everything from cocoa to veggie dip to crackers to pancakes. You'll get all the information that you need (without the worry) to find the recipes that fit into your own diet's directions, from dairy-free to grain-free to Paleo and beyond.

Each recipe also includes nutritional details (calories, carbohydrates and more), as well as alternative methods and ingredient swaps. From almond flour to almond butter to plain almonds, welcome to the nutty world of the most versatile nut in the world.

Try the recipes below, and get more details on "Almonds Every Which Way: More than 150 Healthy & Delicious Almond Milk, Almond Flour, and Almond Butter Recipes" now by clicking here.

Note: Recipes are reprinted with permission from Da Capo Lifelong © 2014.

Primal Power Meatballs

(Gluten-free, grain-free, paleo)

Just like the vegan no-meat neatballs recipe on page 150, these gluten-free, protein-packed, paleo-friendly meatballs taste great atop the Creamy Dreamy Stroganoff (Page 155) or Almond Milk Alfredo (156). Serve with marinara sauce spooned on top of steamed spaghetti squash or as a great party appetizer when drizzled with a little melted butter, smoked paprika, and chopped scallions.

2 cloves garlic, chopped
3 tablespoons chopped onion
3 eggs
1 tablespoon Italian seasoning
1 ½ teaspoons sea salt
2 pounds ground beef or ground veal
½ cup blanched almond flour

1. Preheat the oven to 350°F.
2. Place the garlic, onions, eggs, Italian seasoning, and salt in a blender. Blend until pureed.
3. Pour the mixture into a large bowl and add the ground beef and almond flour. Mix together until the meat and egg mixtures are completely incorporated.
4. Roll into 1 ½-inch balls. Place the meatballs on a baking sheet lined with parchment paper. They can be placed close to each other, but not touching (this will keep your meatballs from baking together).
5. Bake for 18–22 minutes, or until the meatballs are cooked through. Remove and allow the meatballs to cool slightly and set. Serve with your favorite sauce.

Makes Approximately 36 meatballs

Per serving
(6 Meatballs)
Calories: 256
Calories from Fat: 114
Total Fat: 12.6g, 19%
Saturated Fat: 3.1g, 16%
Total Carb: 3.2g, 1%
Dietary Fiber: 1.1g, 4%
Sugars: 0.6g
Protein: 30.7g
Cholesterol: 159mg, 53%
Sodium: 559mg, 23%

From Almonds Every Which Way by Brooke McLay. Reprinted with permission from Da Capo Lifelong © 2014.

Almond Crunch Crackers

(Dairy-free, gluten-free, grain-free, paleo, vegan, vegetarian)

Making crackers at home is surprisingly easy. This is the simplest almond cracker you can make, calling for just four ingredients. The crackers bake up thin and crispy and pair beautifully with savory dips and spreads.

2 cups blanched almond flour
1 ½ tablespoons avocado or olive oil (or grapeseed, if you’re not following a paleo diet)
1 ½ tablespoons water
1 teaspoon coarsely ground sea salt

1. Preheat the oven to 350°F.
2. In a large bowl, stir together the almond flour, oil, water, and ½ teaspoon of the salt until a thick dough forms.
3. Press the dough into a ball and place it between two large pieces of parchment paper. Roll the dough with a rolling pin until ¹/₁₆ inch thick. Use a pizza cutter or pastry cutter to slice the dough into squares.
4. Carefully transfer the parchment with the cut crackers to a baking sheet. Sprinkle with the remaining sea salt.
5. Bake for 6–9 minutes, or just until the crackers are light golden brown.
6. Remove from the oven and cool completely before serving.

Makes about 48 Crackers

Per serving (3 Crackers)
Calories: 95
Calories from Fat: 72
Total Fat: 8.0g, 12%
Saturated Fat: 0.7g, 3%
Total Carb: 3.0g, 1%
Dietary Fiber: 1.5g, 6%
Protein: 3.0g
Cholesterol: 0mg, 0%
Sodium: 103mg, 4%

From Almonds Every Which Way by Brooke McLay. Reprinted with permission from Da Capo Lifelong © 2014.

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