Quick baking question

[JoanOH]

I have a recipe for Lemon Squares that calls for "ground almonds". It's used to make a "Graham Cracker-Like Crust". Anyone know if I can substitute almond flour for the ground almonds? I see quite a few recipes calling for ground almonds -- are there instances where you can and can't substitute the almond flour?

Thanks in advance,
Joan J

[not2late]

For that recipe you mentioned, yes you can subsitute almond flour/meal for ground almonds. The only thing to consider is if that if you grind almonds in a food processor, it's usually coarser than something milled into a fine meal.

[JoanOH]

Thanks, Megs. DH *loves* lemon squares, and this looks like a good alternative recipe -- guess I'll give it a try for a Christmas treat for him. If he likes it, I'll post the recipe.

Joan J

[NulloModo]

Go ahead and post it even if he doesn't, I love lemon bars, and I can always play with it.

[not2late]

Agree with Nullo. I like lemon bars too. :nod

[Piasabird]

I would love to have that recipe.

:yummy Lemon Squares :yummy

[JoanOH]

OK, here's the recipe. A note: This is not Induction-friendly (DH is on pre-maintenance). The recipe comes from one of our own ADBB member's web site: www.Sweety.com and http://www.low-carb.us which is a GREAT LC magazine.

COCONUTTY LEMON SQUARES

Graham Cracker-Like Crust
1 cup Low-Carb Bake Mix
1 cup ground almonds
1/2 cup butter
2 packets Splenda

Filling
8 eggs, lightly beaten
1 3/4 cups Splenda Granular
3/4 cup lemon juice (freshly squeezed if possible)
1 tbsp grated lemon peel
1/3 cup low carb bake mix
1/2 tsp baking powder

Coconut Topping
2/3 cup finely desiccated unsweetened coconut
1/3 cup splenda

Crust: In medium bowl, combine Low-Carb Bake mix, ground almonds, butter and splenda. Press mixture in bottom of 9 x 13 glass baking dish. Bake in 350 oven for 12 minutes, or until light, golden brown.

Filling: In large bowl, combine eggs, Splenda granular, lemon juice and lemon peel. Gradually whisk in Low-Carb Bake Mix and baking powder. Pour carefully over cooled crust. Bake in 325 oven 10 minutes, add coconut topping and bake another 10 minutes or until coconut starts turning light brown in places. Let cool and refrigerate.

Yields 40 squares, 1 square = 83 cal, 2.5 carbs, 6.6 fat

Joan J

[NulloModo]

That does sound like it would be really good, and I bet it would work really well with this new CarbQuick stuff instead of Atkins Bake Mix.

[LindaJay]

So what's the verdict? Did anyone actually make these? They sound very good, so I'd love to know how they turned out since I am also a lemon-square lover!

[Jen111]

Hi - Just thought I'd mention the Low-Carb Bake Mix is a bake mix you can make yourself. It is in the fall low-carb ezine:

http://low-carb.us/magazine/fall2004.pdf

It uses ground almonds, vital wheat gluten and vanilla whey protein. I think it would be possible to substitute wheat protein isolate for the vital wheat gluten, but I cannot guarantee the results, as I have not tried it myself. I'm thinking of NulloModo when I suggest this. I remember you cannot handle any real carby "flours". This would a thought for you. My dessert cookbook uses this bake mix quite a bit as it is quite low in carbs. It is not a cup-for-cup substitution for white flour (however it is close and is easy to substitute) - several of my other bake mixes are exact cup-for-cup substitutes for white flour, with variations, so that one can pick and choose what suits a recipe or a person's likes best.

[Jen111]

Linda, I think you'll like these lemon squares - they are quite substantial-tasting. I also have a plain lemon square in the low-carb dessert cookbook with a short bread-like crust. Yummy! :yummy