Almond Flour

[finesse73]

Have you found any Almond Flour in your area stores? I know Netrition.com has it, and I bought it there last week, but I don't want to buy from there again already due to the shipping cost. (That site is great though and I get my order within a day or two) I checked at Walmart, Hannaford, and GNC today, and could not find any. Unfortunatley, I live in the middle of no where so probably I will end up getting it on line again.

[wil_d_thril]

I haven't seen it in stores, but I always just make it myself with a coffee grinder. Although I did get a food processor for Christmas, so next time I might try using that.

[scott123]

Trader Joes carries it, although I wouldn't recommend it, as it's unblanched (skin on).

I highly recommend Honeyville. It's $4 a lb. (as compared to $5 at netrition) and although the shipping costs are more, they offer a 10% discount if you punch in the code ADBB at checkout. The only catch is that you have to buy 5 lbs. They have phenomenal prices on a quite a few lc products, including polydextrose, which is really amazing stuff- if you're into making anything sweet.

I've used the Honeyville almond flour - I found it fresher/more finely ground than Netrition.

[finesse73]

I'll probably try my own as well. The recipe I make combines it with pecans so it should work ok. Thanks!

[Moochiecat]

I find ground almonds in the bulk department of our grocery store.

What will you be using it for? Curious here!

[Fluffynomore]

I can find Bob's Red Mill at the local grocery store from blanched almonds, but it is really expensive~$7.99 a lb.

I have loved the stuff I have gotten from Honeyville, so if I end up using the almond flour in good recipes I will order from them!

[finesse73]

I found an awesome Pumpkin cheesecake recipe on another site. I've made it twice already in two weeks....it is dangerous and easy. (especially for me, I'm not a great cook) Anyway, the crust is almond flour, pecans, and butter.

[sassyone]

The cheesecake recipe sounds good, care to share the recipe?

[finesse73]

Someone else posted it on another low carb site...am I allowed to repost it here?

[finesse73]

AAAWesome Pumpkin Cheesecake

Well, I see on other posts people have mentioned recipes other than their own...so here goes. This was found on the Low Carb Friends web site. The calculations for carbs etc. are probably a little more than shown, however, for me, this cheesecake was my saving grace from all the flour and full of sugar desserts that were everywhere I went for Thanksgiving and Christmas!!
I will admit that I tweaked the recipe a little, however, did not calculate the difference in my Fitday. I use a 10 inch springform pan, and did add a few more nuts and butter to cover the bottom. This last time I made it, I had only 1/4 cup almond flour left, and added extra crushed pecans to make up the difference. I do also add a pinch of splenda to the nut mixture to sweeten it up a little. This recipe is simple (I'm not a great cook) and comes out great everytime. My carb loving husband even likes it.

The following is copied exactly as found:
A AAAwesome Pumpkin Cheesecake!
This recipe tastes just like Pumpkin Pie.. so moist and delicious! I have had many compliments on it and I had a friend make it. Even though they do not like Pumpkin very much they loved it! Ingredients:
CRUST
3/4 cup pecans (finely chopped)
3/4 cup Almond Flour
2 Tablespoons butter (melted)

FILLING
16 ounces cream cheese -- softened
1 cup splenda (pourable) or sugar substitue that is equal to 1 cup of sugar.
16 ounces pumpkin
3/4 cup sour cream
2 teaspoons vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
Or in place of the cinnamon/nutmeg/ginger you may use 1 1/2 teaspoons of pumpkin pie spice which is what I used.
1/4 teaspoon salt
4 large eggs -- room temperature
How To Prepare:
CRUST
Combined finely chopped pecans with Almond Flour (or Almond Meal). Stir Melted butter into the nut mixture. Press the nut mixture into the bottom and 1 1/2 inch up the sides of a springform pan. Set aside while you make the filling.

FILLING
Blend cream cheese with the sugar substitute until creamy... add the rest of the ingredients except the eggs together well... Add eggs, one at a time until just blended. Pour over the crust.

Bake in a 325 degree oven for 1 hour. Remove from oven. Run a knife around the outside edge of the pan to loosen the cheese cake from the sides, to keep it from cracking. Let cool completely. After it cools refrigerate the cheesecake overnight. The cheesecake may shrink from the sides while cooling, but that is okay.. you are going to love the flavor.. Have a piece for breakfast, it is goooood!!! Tastes just like pumpkin pie... but only better!
Nutritional Information:
Per Serving (excluding unknown items): 211 Calories; 18g Fat (74.5% calories from fat); 7g Protein; 7g Carbohydrate; 1g Dietary Fiber; 83mgCholesterol; 139mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat.

Anyway,
I also used the pumpkin spice in mine. The cheesecake is very pumpkiny...so if you don't care for pumpkin, I think you should pass. It has a great texture and very creamy.
Enjoy!

[finesse73]

I forgot to add this from the recipe: (by the way "Cheri" posted the recipe on Low Carb Friends)

If you would like to make this recipe without the crust it will work also... Here is the Nutritional information without the crust...


Per Serving (excluding unknown items): 148 Calories; 13g Fat (79.7% calories from fat); 4g Protein; 4g Carbohydrate; trace Dietary Fiber; 83mg Cholesterol; 137mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat.

[ButtrShots]

I just made this last night. Crustless. It's a keeper. I've made it a few times and everybody always loves it.

Kathy

[finesse73]

Wow Kathy, your stats are awesome!! My weight is coming off very slowly..in fact.. not at all for a few months. I need to be strict w/ Fitday.
Great job!