<<Disclaimer: Verify this information before applying it to your situation.>>

thanks to all once again for you responses...this is long as ive
included some recipes that were sent in response at the end..its been a
great help!! enjoy everyone! i havent searched all the recommended sites
yet but here are a the ones suggested to try for recipes

www.scdkitchen.com
www.scdrecipe.com
www.healingcrow.com
http://www.inform.dk/djembe/scd/2recipes/default.html
*http://www.google.com/search?q=Almond+Flour&btnG=Google+Search
*http://www.paleofood.com/baked.htm

*here are some suggestions for using the flour I have experimented with
flours in baking and have found the almond flour to be great in cookies,
muffins, quick breads.  Try using about almond flour for up to 1/3 the
flour in a recipe.  In cookies, you can easily use 1/2 the total flour
as almond flour.  So....if your recipe calls for 1 cup rice flour, 1/2
cup potato starch flour, 1/2 cup tapioca flour, replace up to 1/2 of
each flour with the almond.  It works well in the bar cookies I make.


I did a google search on almond flour...there are some websites with
recipes, but generally you can substitute almond flour for almost any
regular flour....just as you would rice flour.


You should also be able to adapt some of the recipes that use other nut
flours.


*Keep your flour in the freezer, then you can use it
all year. I add a 1/4 cup or so to everything I bake,
because it adds great flavor and protein as
well.Bread, cookies, pancakes whatever Substitute it
for any recipes calling for Nutquick... it is the same
stuff. If you are lactose intolerant, when you
substitute for milk in a recipe, use water and add
some almond flour. ( I use an almond milk by Diamond
Growers out here in CA, but it amounts to the same
thing).

Also, look up passover recipes for cakes, they all use
matzo meal or almond flour, and lots of eggs. I think
you can substitute the almond flour for the matzo meal
and achieve the same result.

Whole Foods out here sells an Almond Crescent cookie,
wheatless and delicious (unfortunately, too much cross
contamination). I would like to find the recipe for
that!

*I use almond flour as an addition to pancakes and waffles (add 1/3 c. per
1 cup pancake mix) which gives a very plump texture. I also add it to cookie
dough by using a little less flour, maybe 1 cup of almond flour instead of
1/2 to 3/4 cup of gf flour called for in a recipe.  Also, you can roll
balls of
cookie dough in the almond flour before putting on a cookie sheet and
flatten somewhat before baking.  Sometimes I just make a paste with honey &
put it on crackers or toast.

*recipes sent by listmates

Banana Spice Cake
Ingredients:

1 cup butter (2 sticks) softened at room temperature
1 1/4 cups Splenda (or sugar)
5 eggs at room temperature
2 cups Almond Flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/8 teaspoon nutmeg
2 teasppons banana extract*
1 teaspoon vanilla extract

Cream butter and splenda well. Add eggs, one at a time, beating well after
each. Mix almond flour with baking powder and spices. Add egg mixture and
beat well. Add banana and vanilla extracts. Pour into greased 9X10" or 9X13"
pan. Cook at 350 degrees until golden brown on top - approx. 30 minutes.
Makes approximately 8 servings. 6.2 carbs. per serving.

*Note: you can change the banana extract to any other flavor for a change.
Great with fresh cut strawberries and whipped heavy whipping cream on top.


Almond Cinnamon Muffins
Ingredients:

1 cup Almond Flour
1 cup of gf all purpose flour mix w/xantham or guar gum into it
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon of salt
3 teaspoons of cinnamon
1 cup of milk
1/3 cup of vegetable oil
1 egg, lightly beaten
2 teaspoons of gf vanilla

Combine first six (dry) ingredients in large bowl. Combine remaining four
(wet) ingredients in small bowl. Add wet ingredients to dry ingredients and
mix just until blended.

Prepare muffin cups by greasing or lining with muffin papers. Fill muffin
cups 2/3 full. Bake in preheated 375 degree oven for 15-20 minutes.

Almond Tea Cookies
Ingredients:

1/2 pound of almond flour
2 tespoons gf almond flavoring
3/4 cup sugar
2 egg whites

Preheat oven to 300 degrees. Mix all ingredients together. Knead dough
thoroughly. Roll into 1" balls. Place on cookie sheet 1" apart. Bake for 40
minutes or until light brown. Immediately transfer to wire rack and sift
with powdered sugar while still warm.

Makes 40-45 cookie balls. After cookies cool, store in airtight container

SUE'S HERB CRACKERS

2 1/2 cups almond flour
1 cup + 2 Tablespoons Parmesan cheese, freshly grated (see note 1 below)
        (about 2 ounces weight or 56 grams)
1/4 cup fresh parsley, finely chopped
2 Tablespoons fresh chives, finely chopped
1/2 teaspoon dry oregano or 2 teaspoons fresh finely chopped
1/2 teaspoon thyme or 2 tsp fresh
1/2 teaspoon baking soda
pinch of salt
2 eggs
3 Tablespoons melted butter
3/4 cup dry curd cottage cheese
2 cloves of garlic pressed

Combine almond flour, cheese, herbs and baking soda and salt in a bowl.
Blend the eggs, butter, DCCC and garlic in a processor or blender until
very, very smooth. Add to almond flour etc and mix together.  Divide
into 4 parts and shape each into a log about 1 1/2inches in diameter and
6 inches long.  Wrap in wax paper and freeze just until firm. Slice very
thinly (1/8") with a sharp knife and place on a well buttered pan.
Regular bake in preheated oven at 325A!F for 8 minutes, turn crackers
over and bake another 6 minutes or convection bake in a preheated oven
at 325A!F for 7 minutes, turn crackers over and bake another 5 minutes
or until golden brown. Remove from oven and allow to cool on the pan.


SUE'S CHEDDAR DILL CRACKERS

2 1/2 cups almond flour
1 cup extra old white cheddar cheese, freshly grated (see note 1 below)
2 Tablespoons Parmesan cheese, freshly grated (see note 1 below)
1/4 cup fresh dill, finely chopped
1/2 teaspoon baking soda
pinch of salt
2 eggs
3 Tablespoons melted butter
3/4 dry curd cottage cheese

Combine almond flour, cheeses, dill, baking soda and salt. Blend eggs,
butter, and DCCC in a processor or blender until very smooth. Add to
almond flour etc and mix together. Continue as for Herb Crackers (see
above).


SUE'S LEMON PEPPER CRACKERS

2 1/2 cups almond flour
1 cup + 2 Tablespoons Parmesan cheese, freshly grated (see note 1 below)
        (about 2 ounces weight or 56 grams)
1/8 teaspoons fine white pepper
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon baking soda
pinch of salt
2 eggs
3 Tablespoons melted butter
3/4 cup dry curd cottage cheese
2 Tablespoons lemon juice
1 teaspoon lemon rind, finely grated (rind of 1 lemon)

Combine almond flour, cheese, pepper, baking soda and salt. Blend eggs,
butter, DCCC, and lemon in a processor or blender until very smooth. Add
to almond flour etc and mix together. Continue as for Herb Crackers (see
above).


SUE'S SALT AND VINEGAR MUNCHIES

2 1/2 cups almond flour
1 cup + 2 Tablespoons Parmesan cheese, freshly grated (see note 1 below)
        (about 2 ounces weight or 56 grams
1/2 teaspoon baking soda
pinch of salt
2 eggs
3 Tablespoons melted butter
3/4 cup dry curd cottage cheese
1/2 cup 10% white vinegar reduced to 1/4 cup or 1 cup 5% vinegar reduced
to
1/4 cup.
non iodined salt (kosher or pickling salt)

Combine the cheese, almond flour, baking soda and salt. Blend eggs,
butter, DCCC and vinegar in processor or blender until very smooth. Add
to almond flour etc. and mix together. Continue as for Herb Crackers
(see above) but as soon as the crackers are removed from the oven
sprinkle them very liberally with kosher salt and shake the pan so both
sides of the crackers are well salted.

In order to get an intense vinegar flavour without adding too much liquid
I reduce the vinegar. I use white pickling vinegar (10%) but you could
use regular white vinegar (5%) and reduce a greater amount - see recipe
for quantities.

NOTES:

1. I use a very, very fine grater to grate the parmesan and cheddar
cheeses.

It is actually a stainless steel Japanese wood rasp (a woodworking tool)
with sharp square edged teeth. These graters started to show up in
kitchen stores a few years ago. They are now made in the US and are
often called microplanes. They are only a few inches wide and up to a
foot long and come with or without a handle. They are the very BEST for
grating citrus rind, ginger or hard cheeses. (They can be purchased from
Lee Valley Tools at http://www.leevalley.com/gifts/page.asp?page=32458&
category=4,104,43933&= a bsp age=1&ccurrency=1&SID=) Cheese should be
grated while it is cold.

2. The pans should be buttered very liberally and the crackers allowed
to cool on the pan. If they are returned to a 200A! oven once they have
cooled and left in long enough to be reheated they will stay crisp while
stored
and won't soften even in Toronto's ghastly summer humidity. I use heavy
weight cookie sheets purchased from a restaurant supply. Store the
crackers in airtight tins or plastic bags.

3. I prefer to bake the crackers using the 'convection bake' option on my
oven. I turn the crackers over with a thin, flexible metal spatula.

4. If you are unable to obtain dry curd cottage cheese the following
creates a substitute. Drain yogourt to make yogourt cheese. Flatten the
soft yogourt cheese between several layers of cheesecloth until it is an
inch or less thick. Place this on many layers of paper towel. Place more
layers of paper towel on top and place a weight on top (ie a pot
partially filled with water). Change the paper towels when they become
saturated and repeat until the cheese is very dry and dense.

5. When the dough has been shaped in a log and tightly wrapped in wax
paper you can roll it back and forth on the counter to get it smooth and
even.  Place in the freezer until very firm or store frozen.  Allow
frozen dough to sit a room temperature until it is just soft enough to
slice very thinly (1/8")  with a sharp knife.  I use a filleting or a
boning knife with a thin blade.

Here's a pizza recipe......

CRUST
almond flour 1/2 cup
egg 1
extra virgin olive oil 1 teaspoon
salt 1/4 teaspoon
TOPPINGS
tomatoes, sliced
Havarti cheese
basil
oregano


Instructions

1. In a bowl mix the above ingredients together add more flour as needed
to form a ball.

2. Oil a pan with olive oil (we use a pizza pan) add the dough ball press
with hands forming to the shape of a small pizza crust,don't worry if its
not as big as the pan.

3. Preheat the oven to 350 with the pan&crust (this alows the crust to
set up and brown a bit, by the time the oven heats up the crust should
be crisp and ready for the toppings.)

4. Remove from oven top with: Sliced Tomatoes, Harvarti cheeze, Basil &
Oregano

5. Drizzle with olive oil bake for 10 min.

*********************************

Make John's pizza crust:

Beat up one egg in a bowl. Add 1 t. olive oil, 1/2 teaspoon salt, and
enough almond flour to make a fairly stiff dough (I find this is about
3/4 cup to 1 cup). Press into an oiled pie pan.

Top with SCD tomato sauce (simmer tomato juice until it is the
consistency you want. Add basil, garlic, salt, pepper, oregano or
whatever strikes your fancy). Top with LOTS of shredded havarti cheese
(which melts into a gooey mess just like (illegal mozzarella). Add your
favorite legal toppings (I like chopped black olives and a sprinkle of
crushed red pepper) and bake in a 400 degree oven until the cheese is
melted and nicely browned, about 15 minutes.

If you make a big batch of SCD tomato sauce and freeze it in small
containers (I like the smallest Ziploc disposable containers for this
purpose) you will always have some available to make a pizza when the
urge strikes. Making the crust and putting the sauce and cheese on it
only takes minutes.

I once heard a phrase about weight loss: "Nothing tastes as good as being
thin feels". Well, when you are tempted by something illegal, think:
"Nothing tastes as good as being HEALTHY feels!"

KERI'S FRENCH TOAST BREAD

2-1/2 cups almond flour
1 tsp. baking soda
1/4 tsp. salt
3 eggs, separated
1 cup yoghurt

Preheat oven to 350 F.

Grease an 8x4 loaf pan (preferably Pyrex) and dust bottom with almond
flour.

Whip egg whites until soft peaks form; set aside. In a separate bowl,
mix remaining ingredients. Stir in 1/3 of egg whites to lighten the
batter.  Fold in remaining whites just until white streaks disappear.
Pour into prepared pan (batter will be runny). Bake for approximately 45
minutes. Cover with foil toward end of baking time if top becomes too
brown. Remove when a toothpick inserted in the center of loaf comes out
clean, or with just a few crumbs clinging. Let cool completely. Bread
will fall slightly as it cools.

Serve toasted and buttered, smells like french toast.

KERI'S DCCC BREAD

2-1/2 cups almond flour
1 tsp. baking soda
1/4 tsp. salt
3 eggs
3/4 c. DCCC (dry curd cottage cheese)

Preheat oven to 350 F.

Grease an 8x4 loaf pan (preferably Pyrex) and dust bottom with almond
flour.

In a food processor blend all ingredients.  Batter will be stiff and
light yellow. Place in loaf pan.  Bake for approximately 45 minutes.
Cover with foil toward end of baking time if top becomes too brown.
Remove when a toothpick inserted in the center of loaf comes out clean,
or with just a few crumbs clinging. Let cool completely. Bread is a bit
firmer than yogurt bread recipe, great for sandwiches, croutons, or
cubed and toasted for dressing.  Note:  this can be made as muffins or
biscuits.  Just fill tins, or drop spoonfuls on a greased cookie sheet,
and bake for approximately 20 minutes.


*Spinach Cheese Sandwich
Ingredients

frozen spinach  1 package
SCD shredded ham or bacon (optional)
mild cheddar cheese, grated 12 ounces
almond flour    1 cup
yogurt  1 cup
finely chopped onion (or celery)    1/2
eggs, beaten    2
salt    1 teaspoon
melted butter   1/4 cup
baking soda 1 teaspoon

Instructions

1. Squeeze moisture from thawed spinach.

2. Combine flour, cheese, salt, onion and baking soda.

3. Fold in spinach, eggs, melted butter, and any optional ingredients.

4. Spread mixture in a greased 9x13 pan.

5. Bake at 350 F (180 C) for 35 minutes (keep an eye on it - every oven heats
differently).

6. Eat warm or cold.