Bob's Red Mill Almond Flour Super-Fine Description
Almond Flour is simply skinless, blanched almonds ground to a super-fine texture. It is gluten free and contains 5 grams of carbohydrates per serving. Use it in grain free and gluten free baking, or try it as a breading for meats and vegetables. It lends a moist texture and rich, buttery flavor to cakes, cookies, pancakes, and muffins.
Dear Friends,
Nowadays, so many of the products you fine in grocery stores are processed to the point that they can barely be considered food at all. Sometimes you can't even pronounce half of the things in the ingredients list! At Bob's Red Mill, we just don't do it that way. When it comes to grains, nuts and seeds, we think nature got it right.
Pure and simple. Those are the perfect words to describe Bob's Red Mill® Almond Flour. Take a look at the ingredients - or rather, the ingredient. That's right. There's only one: almonds. It doesn't get much simpler than that. And we think that's just how it should be.
To Your Good Health,
Bob Moore
Reasons to Love Almond Flour
Great for Baking • Grain Free • Gluten Free • Paleo Friendly
Directions
Store in a cool, dry place. Keeps best refrigerated or frozen after opening.
Free Of
Gluten, GMOs, grains.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 2 Tbsp. (14 g)
Servings per Container: About 65
| Amount Per Serving | % Daily Value |
|
| Calories | 80 | |
|
| Total Fat | 5 g | 6% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 5 g | 2% |
|
| Dietary Fiber | 1 g | 4% |
|
| Total Sugars | 1 g | |
|
| Includes 0g Added Sugars | | 0% |
|
| Protein | 4 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 30 mg | 2% |
|
| Iron | 0 mg | 0% |
|
| Potassium | 90 mg | 2% |
|
| Vitamin E | 2 g | 15% |
|
Other Ingredients: Blanced almonds.
Manufactured in a facility that also uses tree nuts and soy. Tested and confirmed Gluten Free in the quality control laboratory.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Vegan Chocolate Pumpkin Tart
[vc_row][vc_column][vc_column_text]In this leveled-up alternative to pumpkin pie, a rich layer of melted dark chocolate delights under a top layer of sweet, pillowy pumpkin. The incorporation of better-for-you, vegan ingredients adds to the specialness of this standout pumpkin tart – no refined sugar is used and the crumbly, slightly caramelized nutty crust is gluten-free. Don't skip crowning this jewel with generous dollops of coconut whipped cream sweetened with maple syrup.
Vegan Chocolate Pumpkin Tart
Crust
- 3/8 cup (3 oz.) almond flour
- 3/8 cup (3 oz.) brown rice flour
- 1/4 cup coconut sugar
- 3 Tbsp. cornstarch
- 5-1/2 Tbsp. avocado oil
Chocolate layer
- 1 cup coconut milk
- 6 Tbsp. maple syrup
- 2 Tbsp. cacao powder
- 2 tsp. cornstarch
- 1 tsp. vanilla extract
- 1/4 tsp. agar powder
Pumpkin layer
- 1 cup pumpkin purée
- 2/3 cup coconut milk
- 6 Tbsp. maple syrup
- 4 tsp. cornstarch
- 1/2 tsp. cinnamon
- 1/4 tsp. agar powder
Coconut whipped cream topping
- 1 can (15 oz.) coconut whipping cream (refrigerated overnight)
- 2 Tbsp. maple syrup
- Preheat oven to 340 degrees F.
- In medium bowl, mix together all ingredients for crust except oil. Add oil and mix well.
- Into 8-inch deep tart tin, add crust mixture and press against bottom and sides. Using fork, pierce bottom of crust all over.
- Bake crust 18-20 minutes. Let cool in tin.
- In saucepan, combine all ingredients for chocolate layer and stir well as it comes to boil. Taste and add maple syrup, if desired. Continue to simmer, stirring, until mixture is completely dissolved, about 2 minutes. Pour mixture into cooled crust and let sit until set.
- Repeat same process with ingredients for pumpkin layer. Pour pumpkin filling over set chocolate and smooth out with spatula. Refrigerate at least 2 hours, or until chilled through.
- In mixing bowl, using hand mixer, beat solidified portion of chilled coconut cream into thick whipped cream. Add maple syrup and beat until thoroughly mixed.
- With frosting piping bag, decorate tart with whipped cream. Lightly sprinkle cinnamon over top of tart.
Sweet on this recipe? Get the ingredients you need to make it!
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