ou may have noticed almond flour on your
latest trip through a Costco warehouse.
Although it sounds exotic, almond flour
has a long history and is making its way
into the mainstream, thanks to its contributions
to a healthy lifestyle.
Almond flour is becoming popular because
almonds are high in protein, fiber, healthy fats and
other nutrients. Almond flour is also low in carbohy-
drates, which is why it’s been embraced by modern
diets, including paleo and Whole30. For example,
one cup of all-purpose flour has 95 grams of carbs,
while one cup of gluten-free Kirkland Signature™
Almond Flour has only 20 grams of carbs.
in the spotlight
You can use almond flour as a substitute for
all-purpose flour in a variety of recipes, such as
by MARLY MCMILLEN
muffins and cakes. Just remember that almond
flour may result in more spread of the baked item
and less rise. When substituting almond flour for
all-purpose flour, be sure to increase the baking
soda and/or baking powder by at least 25 percent
to compensate for the heavier almond flour.
You can also use almond flour as an addition to
all-purpose flour in your baked goods. Try simply
adding a tablespoon or two of almond flour to your
recipe. Alternatively, you can replace up to 25 per-
cent of all-purpose flour with almond flour. Using
almond flour as an addition to all-purpose flour in
your baked goods creates a nuttier, richer flavor
If you’re new to baking with almond flour,
begin by using tested recipes (like the raspberry
bars to the right), until you get a better feel for how
Costco carries Kirkland
almond flour works in a recipe.
Signature Almond Flour
(Item #1178969) and other
Marly McMillen (namelymarly.com) is a food writer with
ingredients for baking.
her husband, Shawn Beelman, as her photographer.
½ cup water
2 cups fresh
1 cup chopped
fresh or frozen,
⅓ cup agave
1½ cups rolled oats
2 cups plus
¼ teaspoon salt
½ cup agave nectar
¼ cup almond
¼ cup plant-
1 teaspoon vanilla
Prepare the raspberry filling: Put water
and cornstarch in a medium saucepan;
stir until smooth. Stir in berries. Bring to
a low boil over medium heat, then turn
off heat. Add the lemon juice, agave
and chia seeds; stir and set aside.
Prepare the oatmeal crumble: Heat oven
to 350 F. Line a 9 x 9-inch baking pan
with parchment paper. Combine oats, 2
cups of almond flour, cornstarch and salt
in a mixing bowl; stir. In a separate bowl,
stir together the agave, almond butter,
plant milk and vanilla. Pour the almond
butter mix over the oatmeal mix, and stir.
Spread ¾ of the crumble mix across the
bottom of the pan.
Bake for 20 minutes, until golden. Add
2 tablespoons of almond flour to the
remaining crumble mix, and stir. After
20 minutes, remove the pan from the
oven. Spread the raspberry filling over
the crust. Spread the remaining crumble
across the top of the filling. Bake for
10 minutes, until top crust is golden.
Remove from oven. Allow to cool at
least 30 minutes before cutting into
bars. Makes 9 bars.
Recipe courtesy of Marly McMillen.
8/31/18 4:16 PM