Pamela's Products Paleo Baking Flour Almond Description
- New - Almond Flour
- High In Protein
- Finely Ground
- Plant-Based Protein
- Grain Free
- Wheat Free
- Gluten Free
- Kosher
- Vegan
- Paleo
- Product of The USA
- Non-GMO Project Verified
- Great For Gluten Free Baking & Cooking
The Baker's Daughter....Pamela introduces Paleo Flours, innovating with ingredients just as her father, "Big Al" Giusto, did in his natural foods bakery in San Francisco in the 1960s. Experience the benefits of grain-free cooking and taste the heritage of Pamela's baking roots.
Pamela's Finely Ground Almond Flour can be used for Paleo, gluten-free, and grain-free recipes. Our Almond Flour is simply 100% ground whole almonds. To add protein, fiber and flavor to baked goods, replace 1/4 cup or more of the flour called for in your favorite recipes with our Almond Flour. This flour works well combined with our All-Purpose Flour Artisan Blend in muffins, cakes, cookies, and quick breads, or can be used in any recipe that calls for almond flour or meal. Add variety to your diet by sprinkling it on yogurt and salads or using it as a breading.
Directions
For best results, refrigerate after opening.
Free Of
Grain, GMOs, gluten, wheat.
*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.
Supplement Facts
Serving Size: 1/4 Cup Dry (28 g)
Servings per Container: About 16
| Amount Per Serving | % Daily Value |
|
| Calories | 170 | |
|
| Total Fat | 14 g | 18% |
|
| Saturated Fat | 1 g | 5% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 6 g | 2% |
|
| Dietary Fiber | 3 g | 11% |
|
| Total Sugars | 1 g | |
|
| Includes Added Sugars | 0 g | 0% |
|
| Protein | 6 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 70 mg | 6% |
|
| Iron | 1 mg | 6% |
|
| Potassium | 190 mg | 4% |
|
Other Ingredients: Almond Flour.
Allergen Information: Almonds.
Pamela's Products have been formulated and produced to be wheat-free and gluten-free, and manufactured in a gluten-free Certified Facility. Our products are produced on equipment that processes Tree Nuts, Coconut, Eggs, Soy, and Milk.
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 Lemon Meringue Pie
[vc_row][vc_column][vc_column_text]If you follow a vegan or gluten-free diet, don’t feel left out during dessert. This vegan lemon meringue pie is also gluten-free, allowing friends with gluten sensitivities to indulge in a custardy tart with creamy, whipped topping. How, you ask, could a dessert that is typically reliant on egg whites and yolks, be vegan? The crumbly gluten-free crust is made with oat and almond flours, the custard-like filling gets its dreamy consistency from a magical mixture of coconut milk and corn starch, and the vegan meringue is made from aquafaba (the preserved liquid from canned chickpeas). If you were skeptical of vegan baking before, this recipe will convince you there’s a delightful world of animal-free sweets made from real, wholesome ingredients. Give it a try!
Vegan Lemon Meringue Pie
Crust
- 1-1/2 cups gluten-free oat flour
- 1/2 cup almond flour
- 1/4 cup coconut sugar
- 1/4 tsp. sea salt
- 1/2 cup coconut oil (melted)
- 1 tsp. pure vanilla extract
Lemon Filling
- 1 cup freshly squeezed lemon juice (about 4-5 lemons)
- 1/2 cup coconut sugar
- 1/4 cup corn starch
- 1/4 cup cold water
- 1/2 cup canned coconut milk (full-fat)
- 1 Tbsp. lemon zest
- Optional:1/2 tsp. turmeric (for color)
Aquafaba Meringue
- 1/2 cup aquafaba (liquid from a can of chickpeas)
- 1/2 tsp. cream of tartar
- 1/2 cup powdered sugar
- 1 tsp. pure vanilla extract
Crust
- Preheat the oven to 350 degrees F and lightly grease 9-inch tart pan with removable bottom.
- In large bowl, mix together oat flour, almond flour, coconut sugar and sea salt.
- Add melted coconut oil and vanilla extract, mixing until a crumbly dough forms.
- Press dough evenly into prepared tart pan, ensuring it covers the bottom and sides.
- Bake 12-15 minutes until lightly golden. Let it cool while preparing the filling.
Lemon Filling
- In medium saucepan, whisk together lemon juice, coconut sugar, corn starch and cold water until smooth.
- Stir in coconut milk and lemon zest and cook over medium heat, whisking constantly until mixture thickens (about 5-7 minutes).
- If using turmeric, whisk in now for a brighter yellow color. Remove from heat and let cool slightly.
- Pour lemon filling into cooled tart crust, spreading evenly. Refrigerate at least 2 hours to set.
Aquafaba Meringue
- In clean mixing bowl, combine aquafaba and cream of tartar. Using an electric mixer, beat on high speed until soft peaks form (about 5 minutes).
- Gradually add powdered sugar and vanilla extract, continuing to beat until stiff peaks form.
- Once the lemon tart has set, spread or pipe aquafaba meringue on top of tart.
- Optional: Use a kitchen torch to lightly toast meringue or place tart under a preheated broiler for 1-2 minutes, watching closely to prevent burning.
- Serve immediately or refrigerate until ready to enjoy.
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