Before I forget you should store it in the freezer so it stays fresh. I pour mine into a glass mason jar and take out as I need.
It's very flexible and definitely worth mixing with some other flours, such as potato, coconut, or rice, to play around with.
You can make:
- Pie/pizza crusts and crackers
- Coating for a protein - a great replacement for bread crumbs
Here, this is a good cake recipe. Made for a baby shower and it was a hit. Enjoy!
Chocolate Mousse Cake
(Start to finish 1 hour)
1 T ground almonds, plus additional to dust pan
10 1/2 ounces dark chocolate - I used a 74% Valrhona
1 1/2 cups sugar - I used coconut sugar
1 1/4 sticks unsalted butter
Pinch of salt
5 large eggs
Preheat oven to 350 F. Lightly grease an 8 or 9 inch springform pan, then dust it with ground almonds, shaking off any excess. Set aside.
In a double boiler set at a low simmer, melt the chocolate, butter and sugar, stirring frequently. Remove from the heat.
In a medium bowl, beat the eggs, ground almonds, and pinch of salt. Fold the egg mixture into the chocolate and stir until thickened, several minutes. Pour the cake into the pan, smooth the top and bake 45 minutes, or until the top is set and begins to crack.
Remove the side of the pan and let the cake cool completely. Berries on the side and whipped cream.