Almond Flatbread Recipes
ALMOND SHORTBREAD I
Melt-in-your-mouth shortbread.
Provided by Robin J.
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 2h40m
Yield 18
Number Of Ingredients 5
Steps:
- In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With a wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.
- Preheat oven to 300 degrees F (150 degrees C).
- On lightly sugared surface, roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 1/2-inch round cookie cutter. Place on ungreased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.
- Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. While still warm, roll in sugar. Cool completely on a wire rack. Store in an air-tight container.
Nutrition Facts : Calories 190.8 calories, Carbohydrate 22.5 g, Cholesterol 27.1 mg, Fat 10.4 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6.5 g, Sodium 73 mg, Sugar 9.3 g
ALMOND FLOUR BREAD
This is a delicious grain-free bread made out of almond flour that is high in protein and low in carbohydrates.
Provided by Honestly Fitness
Categories Bread Yeast Bread Recipes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan lightly.
- Mix almond flour, flaxseed meal, eggs, almond milk, olive oil, baking powder, and salt together in a bowl until smooth dough forms. Transfer to prepared loaf pan.
- Bake in preheated oven until top is golden brown, about 40 minutes. Cool in loaf pan 10 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 229.2 calories, Carbohydrate 7.1 g, Cholesterol 93 mg, Fat 19.5 g, Fiber 3.8 g, Protein 9 g, SaturatedFat 2.3 g, Sodium 308.7 mg, Sugar 1.3 g
ALMOND FLATBREAD
Have fun with this, it's so much easier than cooking flatbread on a rock! This is good grilled too. I haven't tried this yet. A little history: One of the things that is absolutely compelling about flatbreads is that they are old, really old. Many of the flatbreads eaten today have changed little over the last several thousand years. Flatbreads, such as sanguake in Iran, lavash in Armenia, and fetir made by the Bedouin in Israel, are all of ancient origin. When people first began cultivating grain, flatbreads were an obvious solution to the problem of how to turn hard grain into edible food; the grain could be pounded into flour, mixed with water, and cooked on a hot stone. The earliest method of cooking flatbreads probably involved spreading a dough or a batter over a very hot rock, then peeling the bread off from the rock when it had finished cooking, a method still used by the Hopi in making their remarkable blue corn piki bread. Adapted from the California Almond Board.
Provided by Sharon123
Categories Breads
Time 35m
Yield 6 flatbreads
Number Of Ingredients 6
Steps:
- In mixer bowl, stir together 3/4 cup all-purpose flour, 3/4 cup whole wheat flour, salt and yeast. Add water; mix at low speed with paddle for 2 minutes. Add remaining whole wheat flour; mix at medium speed until blended. Add remaining all-purpose flour, 1/4 cup at a time, until soft dough forms. (You may not need to add all the all-purpose flour; dough should be soft but not sticky.).
- With dough hook, knead dough at medium speed for about 8 minutes or until elastic. Form dough into ball and place in lightly oiled bowl, turning to coat. Cover with plastic wrap; let rise in warm place until doubled in bulk.
- Remove plastic; punch down dough with your fist. Cover and let rise 30 minutes more.
- Heat oven to 400 degrees F.
- Divide dough into 6 pieces; form each piece into a ball. Cover with a towel and let rest for 5 minutes.
- Roll 1 piece of dough as thin as possible. With your hands, lift and stretch dough as thin as you can without tearing, rotating dough as you work, until round is about 8 inches in diameter. Sprinkle with 1 tablespoon almonds, pressing them in gently. Repeat with remaining dough to make 6 rounds.
- Place rounds on baking sheets; bake for about 10 minutes or until brown in spots. Cool on rack.
Nutrition Facts : Calories 254.5, Fat 4.7, SaturatedFat 0.4, Sodium 875.6, Carbohydrate 46, Fiber 5.6, Sugar 0.6, Protein 9.2
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