almond meal

Breakfast, Gluten Free

COCONUT + ALMOND FLOUR PANCAKES

Coconut & Almond Flour Pancakes . Sprouted Kitchen

I was skimming a goop article last week (I have a love hate with all things goop - I appreciate the health angle, but I don't like that the average advertised clothing article is $480. You had me at hormone balancing but I disconnected with the suggestion of using $50 bath salts). Anyway. I liked the interview in the article and I jotted down this line to remember:

"The goal is to gain greater awareness of yourself on every level: what makes you tick and what makes you sick, what your passion and purpose are, what you want to express in your lifetime, and what makes you most fulfilled" ... "When you wake up to the awareness of who and what you are, you can discover the confidence to live your way, the courage to make choices that serve you best, and the compassion to be kind to yourself along the way—a compassion that inevitably ripples outward to others." - Dr. Frank Lipman

Both Hugh and I are trying to be proactive about growing/changing our businesses this year, and it has begged the question to explore what I actually like doing. I need to make a living, but if I am going to steer my ship towards something, where are we going? I make money in a number of different ways, where can I focus and do better, or perhaps expand? Or do we reroute completely? I think lulls in workflow are good for recalibrating, though honestly, I am mostly just super anxious :)

I listened to a recent One Part Plant podcast with Candice Kumai, and Jessica Murnane, the host, remarked on how confident Candice was, and asked if she came by that naturally. She responded that she believes we all have that in us, that the disclaimers and insecurity are there as masks to cover it up. What are you really good at, and you know it, but you're not making the most of it? How can you pursue those strengths and be a better boss lady, mom, giver, artist, worker, whatever? These questions are tough! But I am asking them. I thought I may find one of you in a similar place, in the midst of a recalibration. 

On food. Maybe you already make your pancakes in a blender, but I swear it makes the thought of making them feel like much less of a project. No clumps, not even a dirty spoon, and I can pour into the pan straight from the blender. These flapjacks (they really are quite thin) below have a decent amount of protein and good fats from the almond meal so they keep me full longer. 


ALMOND + COCONUT FLOUR PANCAKES

Makes 12 small pancakes

As it goes with gluten free things that don't have any gums in them, these are super tender and delicate. I love them for that, I don't like a heavy baked good first thing in the morning. The trick to getting them to not break on the flip, is letting them cook through more on one side than you would a traditional wheat pancake that goes about 50/50 each side. I cook these about 70% through on the first side, so when I flip, they are pretty strudy and mostly cooked through.  I do not have an egg replacement I can pass on confidently, though I have had decent luck with one medium overripe banana mashed with 2 Tbsp. flaxmeal in their place. However, VERY delicate.

  • 3 eggs
  • 1/2 cup almond milk or whatever milk you use
  • 2 Tbsp. maple syrup
  • 1/2 tsp. vanilla extract
  • 1 Tbsp. avocado or melted coconut oil or ghee, plus more for cooking
  • 1/4 cup coconut flour
  • 1 cup almond flour
  • 1/4 tsp. cinnamon
  • 1/2 tsp. baking powder
  • pinch of salt

Into a blender, combine all of the ingredients. Run it until combined, about 30 seconds. This can also be done by hand, mix all the wet ingredients first, then mix in the dry to combine. Let the mixture hydrate for a minute.  Warm a skillet over medium heat. Use ghee or coconut oil to grease the pan. Make small, 3" pancakes. Cook them most of the way on one side, about 2 minutes, flip, and cook for another minute. Transfer to your plate. I like mine with plain coconut yogurt, berries and maple. Garnish as you wish!


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Breakfast, Entrée, Gluten Free

ALMOND MEAL QUICHE WITH SWEET POTATOES, MUSHROOMS + GREENS

There is a recipe for a vegan mushroom tartlet in our first book that I can’t say I make often. How’s that for salesmanship? They use a tofu base for the filling and have this amazing almond meal crust that makes the meal friendly for people with dietary restrictions. I always dream about that crust, tender almond meal with just enough rosemary, so I turned it into a larger quiche-type recipe that fits a little more fluidly into our everyday. Because my kids wake up way too early, they are moody in the morning and seemingly hungry instantly, having things ready saves me from the whining and frustration that I can’t make food appear immediately. Hard boiled eggs, cut fruit, healthy muffins or grainy pancakes that I’ve made in advance help me throw things on their plates quickly so I can enjoy my coffee while it’s still warm. It also makes the moments when I spend time on something with a few more steps, that much more special. Sure, this recipe has a few steps and a couple dirty pans, but once it’s made, it’s truly an all day meal option that feels special. You could really go all sorts of ways with the vegetables in the filling - maybe some asparagus or slow roasted tomatoes with a saltier cheese. 

Many of our celebratory moments seem to happen over a special breakfast or brunch at home, so in honor of Greenpan’s 10th anniversary, we are sharing this recipe for an almond meal crust quiche. We talked a little more about their pans in my last post. This quiche has sweet potatoes, mushrooms, greens and creamy goats cheese on top. Mmmhmm. We had this for mothers day and I’m also bringing it to a picnic with a friend next week along with a simple green salad because it travels so well. You can visit Greenpan for information and a collection of recipes from some other talented bloggers. 

Almond Meal Quiche with Sweet Potatoes, Mushrooms + Greens
Serves 6

The recipe will live here. Thank you for supporting me in doing sponsored work so I may continue to work on Sprouted Kitchen!



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Breakfast, Bread, Fall, Gluten Free, Snack, Winter

ROSEMARY ALMOND MEAL BREAD

A friend brought me this loaf after I had Cleo, over a year ago now, and I still think about it. She was very much a fast food girl in a season of taking care of herself - in part by learning to cook and eat cleaner, so it felt even more special. A loaf made of mostly ground almonds, flaxmeal, eggs, a few other pantry staples and studded with bits of fresh herbs. I would slice and toast it and spread a thin coat of coconut oil or butter on top and it was heaven to a tired and overwhelmed spirit at the time. Food has a beautiful way of evoking memories. I can remember how I felt, where I was, the state of our home with muslin swaddles drapped over every chair and pacifiers that my baby had no interest in but I kept trying for the chance at quiet. I remember that there was always a child in my arms when I think about eating that loaf. I did a quick search online and found what is pretty close if not exact to what I remember of the recipe she texted to me a year ago. I liked it that much, my photographic memory could recall the ingredients, just not the amounts. Anyway. I made it again yesterday and we did the same. Nibbled on it through the day and then I made it again the next day because I had some lost time to make up for. 
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In other important news, I am roping you guys in on my resolution to be a better lover of people. That's a general goal, I know, as the scale for that is short and long and deep and wide as you all know in your own lives. That can mean my own family or people I may never have any contact with. I am planning to host a couple dinners to raise money for charities that need more resources to fund the good work they are doing. I figure that instead of just donating money, I can put that money towards hosting a meal and then multiply those funds with the help of the guests. I want my feet on the ground too, but I have to start somewhere and this is a way I can do something by way of this platform. My hope is to gather with different, compassionate people to stir conversation and awareness and raise funding for organizations who have their hands in there getting shit done. The fact that dinner will be served is secondary; food merely being the glue that binds us. The price tag is high, but keep in mind this is to raise money. That is the focus. Given the present state of affairs, I am going to be donating all proceeds to the International Rescue Committee who respond to the world's worst humanitarian crises. I don't know how the fine details of all of this are going to go, but for now, I am planning to host two, twenty person dinners. The tickets are available on the Shop tab on the left side. If you don't live close, perhaps we could get a fire started to host dinners like this in other cities. Anyway, long overdue but here we go.

ROSEMARY ALMOND MEAL BREAD // Makes one 9x5 loaf
Recipe adapted from Mind Body Green

This loaf is to resemble a savory bread, not a sweet loaf, even though the texture makes you think of one. That said, it can take savory additions: chopped sun dried tomatoes, feta, olives, lemon zest, a micro-planed clove of garlic or bits of dried fruit if you'd rather go that direction. I am giving you the base recipe and trust you can manage the add ins, no more than 1/3 cup would be my suggestion. The subtlety here is part of the loafs' charm. 
The loaf is best day one. Still delicious day two but it does start to dry out at this point as flaxmeal sucks up any sign of moisture. Keep the loaf wrapped tightly in plastic wrap.

4 eggs
2.5 Tbsp. extra virgin olive oil or warmed coconut oil/
1 Tbsp. apple cider vinegar
1.5 Tbsp honey

2 1/4 cups ground or blanched almond meal
1/4 cup ground flax
1/2 tsp. sea salt
1 tsp. baking soda

2 tsp. fresh thyme leaves, plus more for garnish
2 tsp. fresh rosemary leaves, chopped, plus a little more for garnish

Preheat the oven to 360' and grease a 9x5 loaf pan or line it with parchment paper.

In a mixing bowl, combine the eggs, oil, cider vinegar and honey and whisk well to combine. Add the almond meal, flaxmeal, salt, baking soda, thyme leaves and rosemary leaves and stir them into the wet mixture until evenly combined. Transfer to the prepared loaf pan and sprinkle a few extra herbs and a sprinkle of salt on top.
Bake on the middle rack for about 22-25 minutes or until a toothpick inserted into the center comes out dry. 

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