My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

 

 


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

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Sunday
May222011

how nutty

I’ve been browsing around for gluten free dessert recipes for a few days now.  I wanted to keep things simple, so I didn’t have to buy 4 new bags of GF flour while at my parents house.  I know there are GF all-purpose flour blends, but I didn’t want to go that route either.  Not too long ago, I found Elana’s Pantry.  I’m not quite sure how it took me so long to find this amazing blog.  One of Elana’s main baking ingredients is almond flour.  Blanched almond flour to be exact. 

I did some reading on baking with almond flour and people specifically said not to use the Trader Joes Almond Meal as an almond flour sub.  You really need to use blanched almond flour when baking.  Blanched almonds have the skins removed which makes a nice, light flour.  Elana also mentioned that she has not had any luck with Bob’s Red Mill almond flour.  She said it produced a runny result.  She links to this brand in all of her recipes, and purchases it online. 

For today, I made blanched almond flour, and it didn’t turn out half bad!  I did some googling to find out a method and found that a coffee grinder works best, and a blender is your next best bet.  My parents don’t have a coffee grinder but they did have a decent blender.  It’s tricky to not over process and turn it into nut butter or not process enough which will give you almond meal.  I pulsed and scraped the blender down numerous times and only ground about 1c of blanched slivered almonds at a time.  It worked pretty well!  There were very small bits of almonds that didn’t get ground, but all in all it was a pretty soft + smooth cupcake!  You can always pass the flour through the sifter and re-grind the small pieces, but I didn’t have a sifter.

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While I found loads of good recipes + information at Elana’s blog, I decided on a recipe from Roost blog.  Such an amazingly gorgeous blog! 

Orange Blossom Cupcakes with Cashew Cream Frosting

Frosting made from cashews?  I could hardly believe it either!

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I prepared tonight’s dessert first and then got working on dinner.  My mom and I went shopping for pizza night at Whole Foods.  We bought a few of their whole wheat crusts [which I found very easy to work with], peppers, mushrooms, sausage, pepperoni, mozzerella, San Marzano pizza sauce, etc.  We were planning on grilling the pizzas because it’s so quick + causes less heat in the house.  I was the pizza maker, and my dad + I both worked the grill.

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I tore the dough in half and made a total of 6 pizzas.  Tonight, I stayed away from the gluten.  It was extremely difficult to pass up on this delicious, fresh pizza!

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The family loved it, which made me forget I couldn’t eat it. :)

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Dessert was up, and I was nervous to test this out on everyone!  My family is always really open to trying out anything I am willing to make, which makes things really fun. 

I really had no idea what to expect with this cupcake!  It looked like they baked properly, and the frosting was nice and thick, so I crossed my fingers and served them up!

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I’ve never had an almond flour baked good before, and wow is it delicious.  This was the softest, doughiest, cupcake I’ve ever eaten.  There was no lack of moisture here!  But it was in no way soggy.

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The frosting was extremely thick.  A little goes a long way!  Everyone thought it was really fun and unique and they couldn’t believe it was made from cashews. 

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You can tell how thick and moist this cupcake is.  It had a great crumb!

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I followed the recipe almost exactly, except for these few modifications:

cupcakes:

  • zest of 1 lemon, instead of orange
  • 1/2T orange juice

frosting:

  • 2tsp vanilla extract
  • 1/4c honey
  • made this in a heavy-duty food processor, not a blender and worked perfectly

Since I was making this for a crowd, I wanted to sweeten up the frosting a bit.  The 1/4c of honey made it just barely sweet.  I felt it was slightly too tangy + tart from only using dates for the sweetener. 

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The flavors were perfect.  The lemon was not overpowering.  It was definitely a fun cupcake to make for my first GF baking adventure.  Also a huge success with my non-GF family!

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It’s still crazy to me that almonds can be made into flour and then made into cupcakes.  Same goes for cashews as frosting.  I can’t wait to do more experimenting!

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Time to catch some zzZZzzz’s….

Ashley

Reader Comments (62)

You're so welcome!! Thanks for coming to check out my blog and say hello. :) I'm so excited to do more baking!

May 24, 2011 | Unregistered CommenterAshley

Thanks for the tip!! I'll have to check them out! :)

May 24, 2011 | Unregistered CommenterAshley

That's good to know Bob's has worked for you! Oooooh, pie crust...yum!

May 24, 2011 | Unregistered CommenterAshley

Hmm, I wonder if anything could be added to give it a cream cheese flavor....??

May 24, 2011 | Unregistered CommenterAshley

Wish you could stop by! :)

May 24, 2011 | Unregistered CommenterAshley

Oh okay..was just curious! I keep meaning to check it out! HAve you been to Root, in Lakewood? It's a vegan restaurant, and my brother is taking me there tomorrow. SO excited! :)

May 24, 2011 | Unregistered CommenterAshley

Book signing!! Too bad I'll miss it!

May 24, 2011 | Unregistered CommenterAshley

I love everything about these!!! Always on the lookout for new uses in baking with almond flour!

These sound wonderful! I love the combination of flavors!

May 26, 2011 | Unregistered CommenterJillian

This is the first time I have ever posted, and I am quite inspired by the cupcakes.

We have been making almond flour for over a year now and using it to make fruit tarts for my GF/Dairy free husband. We served one at Easter Sunday dinner, and my teenage cousin opted to eat half the tart instead of the 'regular' brownies.

I'm going to try the cashew icing this weekend!

May 26, 2011 | Unregistered CommenterJen

Hi Jen!!! Thanks for saying hi. :) Hope you enjoy the frosting!

May 27, 2011 | Unregistered CommenterAshley

Those cupcakes look lovely! It's such a refreshing idea to use cashews for the frosting

PS : Please help me choose from the cooking books listed on The Veggie Eco-Life!

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