Type what you have

Ingredients

• ✓ almond meal
• sweet potato
• rolled oat
• hemp seed
• almond butter
• honey
• cinnamon
• vanilla extract
• salt

Instructions

1. 1 Place mashed sweet potato, oats, almond meal, hemp seeds, almond butter, honey, cinnamon, vanilla, and sea salt into a bowl and stir until all ingredients are well combined.
2. 2 Refrigerate the mixture for 15 minutes. Roll chilled mixture into about 20 1-inch balls. Place energy balls back into the refrigerator for 15 minutes until set and cold. Store in a covered container in the refrigerator for 3 to 5 days.

By Tammy Lynn

Ingredients

• ✓ almond meal
• ✓ almond meal
• white sugar
• applesauce
• all-purpose flour
• vanilla extract
• almond extract

Instructions

1. 1 Combine 1/2 cup plus 2 tablespoons almond meal, sugar, applesauce, flour, vanilla extract, and almond extract in a bowl; stir until smooth. Let it firm up in the refrigerator for about 1 hour before using.
2. 2 For later use, place in an airtight container and refrigerate for up to 1 week, or freeze for up to six months.

By nch

Ingredients

• ✓ almond meal
• nutritional yeast
• sea salt

Instructions

1. 1 Combine nutritional yeast, almond meal, and sea salt in a blender. Using short pulses, blend the ingredients just enough to come together.

By Buckwheat Queen

Ingredients

• ✓ almond meal
• egg
• heavy cream
• baking powder
• sea salt

Instructions

1. 1 Beat egg whites in a bowl using an electric mixer until soft peaks form.
2. 2 Beat cream, egg yolks, almond meal, baking powder, and salt together in a separate bowl until smooth and creamy. Fold egg whites into cream mixture until batter is just mixed.
3. 3 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By grace bell

Ingredients

• ✓ almond meal
• pecan
• baking powder
• heavy cream
• egg
• ghee
• vanilla bean paste

Instructions

1. 1 Mix almond meal, pecans, and baking powder together in a large bowl. Whisk heavy cream, eggs, ghee, and vanilla paste together in a separate bowl.
2. 2 Heat a waffle iron to medium-high according to manufacturer's instructions.
3. 3 Mix almond meal mixture and cream mixture together. Let batter rest until thickened, about 5 minutes.
4. 4 Stir batter and cook in the preheated iron according to manufacturer's instructions.

By Buckwheat Queen

Ingredients

• ✓ almond meal
• berry
• water
• coconut milk
• cinnamon

Instructions

1. 1 Place berries in a saucepan over medium heat. Cover saucepan and cook until berries soften and begin to break apart, about 5 minutes. If berries look dry when cooking, add 1 teaspoon of water to the saucepan. Remove from heat.
2. 2 Whisk coconut milk and cinnamon together in a bowl.
3. 3 Transfer berries to a bowl; pour coconut milk mixture over berries and sprinkle almond meal on top.

By Chris Denzer

Ingredients

• ✓ almond meal
• egg white
• sugar
• confectioners sugar

Instructions

1. 1 Preheat the oven to 320 degrees F (160 degrees C). Line baking sheets with parchment paper or a silicone baking mat.
2. 2 Whisk egg whites in a clean metal mixing bowl until thick, about 5 minutes. Whisk superfine sugar into egg whites until thick, glossy, and stiff peaks form, 5 to 8 minutes more.
3. 3 Sift almond meal and confectioners' sugar over beaten egg whites; gently fold in, retaining as much air as possible.
4. 4 Divide meringue into separate bowls to flavor and color, if desired.
5. 5 Spoon meringue into a piping bag fitted with a 3/8-inch tip. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving about 2 inches between cookies.
6. 6 Let cookies stand at room temperature to form a thin skin, about 15 minutes.
7. 7 Lift the baking sheets; let drop from several inches above the work surface to adhere cookies to the baking sheets.
8. 8 Bake in the preheated oven until tops are dry, about 15 minutes; let cool completely on the baking sheets before peeling off the parchment paper, about 45 minutes.

By crazymary98

Ingredients

• ✓ almond meal
• egg
• almond milk coconut milk blend
• maple syrup
• sugar
• vanilla extract
• cinnamon
• baking powder
• salt

Instructions

1. 1 In a medium bowl, mix all ingredients.
2. 2 In a non-stick skillet over medium-low heat, scoop 1/4 cup spoonfuls of batter into pan.
3. 3 Cook 3 to 4 minutes or until golden brown, then flip and cook an additional 1 to 2 minutes on the other side.
4. 4 Serve with fresh fruit & maple syrup.

By Allrecipes Member

Ingredients

• ✓ almond meal
• whole milk
• white sugar
• cinnamon
• espresso powder
• cardamom
• vanilla extract

Instructions

1. 1 Mix milk, almond meal, sugar, cinnamon, espresso powder, and cardamom in a large saucepan; bring to a simmer. Cook, stirring often, over low heat until slightly thickened, 20 minutes. Remove from heat and stir in vanilla extract. Chill in refrigerator until thickened, at least 3 hours.

By help007

Ingredients

• ✓ almond meal
• water
• quinoa
• steel-cut oat
• flaxseed meal
• cinnamon

Instructions

1. 1 Bring water to a boil in a saucepan; add quinoa and oats. Simmer, stirring frequently, until water is absorbed and quinoa is tender, 15 to 20 minutes.
2. 2 Stir almond meal and flaxseed meal into oat-quinoa mixture; pour into a glass container and top with cinnamon. Let cool for about 15 minutes. Transfer to the refrigerator for storage.

By AnneP

Ingredients

• ✓ almond meal
• paprika
• salt
• black pepper
• chicken thigh

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine almond meal, paprika, sea salt, and black pepper together in a resealable bag. Put each chicken thigh into bag, 1 at a time; close bag and shake until evenly coated. Place chicken in a glass baking dish.
3. 3 Bake in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By IrisMac

Ingredients

• ✓ almond meal
• all-purpose flour
• butter
• white sugar
• rhubarb
• egg
• white sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Process flour, butter, and 1/4 cup sugar together in a food processor until crumbly; press mixture into bottom of 9x9-inch baking pan.
3. 3 Bake in preheated oven until golden brown, about 15 minutes.
4. 4 Stir rhubarb, egg, 1/4 cup sugar, and almond meal together in a bowl until combined; spread mixture over crust.
5. 5 Bake in preheated oven until bubbling, about 30 minutes.
6. 6 Cool to room temperature on a wire rack before cutting into bars.

By Blenkj

Ingredients

• ✓ almond meal
• butter
• confectioners' sugar
• cornstarch
• all-purpose flour
• nutmeg
• almond

Instructions

1. 1 In a medium bowl, cream together the butter and confectioners' sugar until very light. Gradually add the cornstarch, all purpose flour and nutmeg. Stir until well blended. Turn the dough out onto a lightly floured surface, and knead for a few turns. Divide the mixture into 2 parts. Roll each part into a roll about 6 inches (15 cm) long. Wrap the rolls in plastic wrap or wax paper, and refrigerate for at least 1 hour. These can be refrigerated for up to 1 week.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
3. 3 Unwrap the rolls and slice into 1/2 inch thick slices. Place onto the prepared cookie sheets. Gently press an almond onto the top of each cookie.
4. 4 Bake for 12 to 15 minutes in the preheated oven. When cookies are cooled, store in an airtight tin to preserve crispness.

By Linda-Jane Copley

Ingredients

• ✓ almond meal
• whole wheat flour
• old-fashioned oat
• baking powder
• salt
• egg
• milk
• banana
• canola oil

Instructions

1. 1 Preheat griddle to 375 degrees F (190 degrees C).
2. 2 Mix whole wheat flour, almond meal, oats, baking powder, and salt in a bowl.
3. 3 Beat an egg in a separate bowl. Beat milk, banana, and canola oil into the beaten egg; pour into flour mixture and stir until just combined into a lumpy batter.
4. 4 Pour batter 1/2-cupful at a time onto the hot griddle; cook until edges become crisp and bubbles have formed on the top, 3 to 5 minutes. Flip the pancakes and continue cooking until the bottom of the pancakes are browned, 3 to 5 minutes more.

By Elizabeth B

Ingredients

• ✓ almond meal
• orange
• egg
• saffron powder
• sugar
• baking powder
• orange peel

Instructions

1. 1 Place the oranges in a large saucepan, and add enough water to cover. Bring to a boil, and boil for 2 hours over medium heat. Check occasionally to make sure they do not boil dry. Allow the oranges to cool, then cut them open and remove the seeds. Process in a blender or food processor to a coarse pulp.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Thoroughly grease a 10-inch round cake pan and line it with parchment paper.
3. 3 In a large bowl, beat the eggs and sugar together using an electric mixer until thick and pale, about 10 minutes. Mix in baking powder and saffron (optional). Stir in the pureed oranges. Gently fold in almond meal and candied orange peel (optional); pour batter into the prepared pan.
4. 4 Bake until a small knife inserted into the center comes out clean, about 1 hour. Allow the cake to cool in the pan. Tap out onto a serving plate when cool.

By Lucence

Ingredients

• ✓ almond meal
• water
• almond milk
• polenta
• brown sugar
• vanilla extract
• mixed berry
• ground cinnamon

Instructions

1. 1 Bring water and almond milk to a boil in a medium saucepan. Add polenta and almond meal in a steady stream, whisking constantly to prevent lumps. Reduce heat to low and stir porridge frequently until thick, about 15 minutes. Stir in brown sugar and vanilla extract.
2. 2 Ladle porridge into bowls and top with berries and a dash of cinnamon.

By EVELLINGSON

Ingredients

• ✓ almond meal
• egg white
• white sugar
• almond extract
• confectioners sugar

Instructions

1. 1 Beat egg whites with an electric mixer fitted with the whisk attachment until foamy. Gradually add sugar and almond extract, continuing to beat until very stiff peaks form. Switch to the paddle attachment and mix in almond meal until dough comes together.
2. 2 Cover cookie dough with plastic wrap and refrigerate, 3 hours to overnight.
3. 3 Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
4. 4 Pour confectioners' sugar into a shallow bowl. Roll cookie dough into small balls and coat with confectioners' sugar. Arrange on the baking sheets.
5. 5 Bake cookies in the preheated oven until lightly browned and firm, 10 to 15 minutes.

By Oana

Ingredients

• ✓ almond meal
• butter
• cream cheese
• sucralose sweetener
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
2. 2 Mix together almond meal and melted butter in a small bowl until well combined; spoon into the bottoms of the paper liners and press into a flat crust.
3. 3 Beat together cream cheese, sweetener, eggs, and vanilla in a large bowl with an electric mixer on medium speed until smooth. Spoon evenly over crust layer in the paper liners.
4. 4 Bake in the preheated oven until cream cheese mixture is nearly set in the centers, 15 to 17 minutes. Let cupcakes cool at room temperature until cool enough to handle. Refrigerate before serving, 8 hours to overnight.

By Beth

Ingredients

• ✓ almond meal
• apple
• sugar
• cinnamon
• rice flour
• white sugar
• coconut
• butter
• margarine

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Arrange apple pieces in a baking dish. Sprinkle with sugar, and cinnamon; toss well.
2. 2 In a bowl, combine the rice flour, almond meal, sugar, and coconut. Cut in butter until mixture is fine and crumbly. Sprinkle topping over apples.
3. 3 Cover and bake for 1 hour in the preheated oven, until the apples have lost their shape. Uncover, and continue to bake until crumble is crisp and golden in color.

By MELIS1

Ingredients

• ✓ almond meal
• white sugar
• butter
• egg
• flour
• vanilla extract
• almond extract

Instructions

1. 1 Beat butter and sugar until creamy. Add almond meal, egg, flour, vanilla extract, and almond extract. Stir until smooth and no traces of flour remain.
2. 2 Use at once or fill in an airtight container and refrigerate to use the same day.

By nch

Ingredients

• ✓ almond meal
• almond
• white sugar
• baking soda
• cinnamon
• butter
• cream cheese
• sour cream
• pumpkin puree
• sugar
• egg
• cinnamon
• ginger
• vanilla extract
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Whisk almond meal, slivered almonds, 1/4 cup sugar, baking soda, and 1/4 teaspoon cinnamon together in a bowl; stir in butter until almond mixture is evenly moistened. Pour almond mixture into a 10-inch springform pan and press firmly into the bottom.
3. 3 Bake in the preheated oven until crust is set, about 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C). Place a pan of hot water onto the bottom rack of the oven to help reduce cracking in the cheesecake.
4. 4 Beat cream cheese, sour cream, pumpkin puree, 1 cup sugar, eggs, 1 teaspoon cinnamon, ginger, vanilla extract, and salt together in a large bowl using an electric mixer, scraping bottom and sides of bowl frequently, until filling is smooth. Pour filling over hot crust.
5. 5 Place pan on the center rack in oven and bake until cheesecake peaks in the center, 1 hour to 1 hour 15 minutes. Cool to room temperature before removing sides of pan. Transfer cheesecake to a serving plate and cover loosely with plastic wrap. Chill in refrigerator before serving, at least 2 hours.

By SEAMSTERRIFIC

Ingredients

• ✓ almond meal
• blackberry
• white sugar
• vanilla extract
• all-purpose flour
• white sugar
• baking powder
• salt
• cinnamon
• milk
• butter
• almond

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir blackberries, 2 tablespoons sugar, and vanilla extract together in a bowl; let rest, 15 to 20 minutes.
3. 3 Whisk flour, 3/4 cup sugar, almond meal, baking powder, salt, and cinnamon together in a bowl. Stir milk into flour mixture until batter is just combined.
4. 4 Melt 6 tablespoons butter in a skillet over medium-high heat; pour into the bottom of an 8x12-inch baking dish. Pour batter on top of melted butter and use a spatula to gently distribute batter without mixing it into butter, leaving a 1-inch butter border around the sides of the dish.
5. 5 Scatter blackberries over the batter and spoon any accumulated blackberry juices over the top.
6. 6 Bake buckle in the preheated oven until crisped and browned around the edges, about 1 hour.
7. 7 Melt remaining butter in a small skillet over medium-high heat. Cook and stir almonds in hot butter until golden brown and toasted, 2 to 3 minutes. Sprinkle toasted almonds over blackberry buckle and cool buckle to room temperature.

By John Mitzewich

Ingredients

• ✓ almond meal
• butter
• white sugar
• raspberry
• kidney bean
• egg
• butter
• raspberry extract
• almond extract
• white sugar
• baking powder
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with 1 teaspoon butter. Sprinkle 1/2 cup sugar around the bottom the sides of the pan.
2. 2 Place raspberries in a fine-mesh strainer set over a bowl; press and scrape with a spoon to squeeze out juice. Discards seeds and skins.
3. 3 Combine raspberry juice, kidney beans, almond meal, eggs, 1/2 cup melted butter, raspberry extract, and almond extract in a food processor; process until smooth.
4. 4 Pour kidney bean mixture into a large bowl. Mix in 3/4 cup sugar, baking powder, and salt until blended. Pour into the prepared pan.
5. 5 Bake in the preheated oven until a knife inserted into the center comes out clean, about 40 minutes. Run a sharp knife around the edges of the cake; cool in the pan for 10 to 15 minutes. Remove ring and transfer cake to a serving platter.

By Fabienne Riesen

Ingredients

• ✓ almond meal
• all-purpose flour
• whole wheat flour
• baking powder
• baking soda
• cinnamon
• salt
• white sugar
• butter
• egg
• vanilla extract
• milk
• yogurt
• banana
• raspberry
• dark chocolate chip

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or fill with paper liners.
2. 2 Mix almond meal, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt together in a bowl.
3. 3 Beat butter and sugar together in a separate bowl until light and fluffy. Add eggs, one by one, beating until each is incorporated. Stir vanilla into the butter mixture.
4. 4 Mix milk and yogurt together in a separate bowl. Add butter mixture, alternating with milk mixture, to the flour mixture until just incorporated. Stir mashed banana into batter; fold in raspberries and chocolate chips. Fill muffin cups 3/4-full with batter.
5. 5 Bake on the middle rack in the preheated oven until a toothpick inserted in the middle of the muffins comes out clean, 18 to 25 minutes.

By naturalbornhealer

Ingredients

• ✓ almond meal
• egg
• white sugar
• rice flour
• cinnamon
• orange juice
• heavy cream
• white sugar
• orange juice
• orange zest
• butter
• egg white

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 10 inch springform pan with cooking spray, and dust with rice flour.
2. 2 In a large bowl, whip egg yolks with 2/3 cup of sugar until thick and pale using an electric mixer. This will take about 5 minutes. Stir in the rice flour and orange juice, then fold in the almond meal and cinnamon.
3. 3 In a separate glass or metal bowl, whip 3 egg whites until they can hold a stiff peak. Fold into the almond mixture until well blended. Pour into the prepared pan, and spread evenly.
4. 4 Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack. Run a knife around the outer edge of the cake to help remove it from the pan.
5. 5 To make the orange sauce, cream together the butter and 2 cups of white sugar in a medium bowl. Stir in the cream, and place the dish over a pan of barely simmering water. Stir in orange juice and zest. Whip 4 egg whites in a separate bowl until soft peaks form. Fold into the orange sauce. Spoon over the cake and serve immediately.

By Kylie Veale

Ingredients

• ✓ almond meal
• pie crust
• apricot
• white sugar
• confectioners sugar
• egg
• apricot jam

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Roll out pie crust onto a baking sheet.
2. 2 Toss apricots with white sugar in a bowl until evenly coated; set aside.
3. 3 Combine almond meal, confectioners' sugar, and egg in a separate bowl until paste-like; spread onto center of pie crust, leaving ½ inch bare crust around edges. Arrange sugared apricots on top almond paste.
4. 4 Fold ½-inch bare crust edge inward over almond paste and apricots, leaving center of galette uncovered. Crimp crust edges with a fork.
5. 5 Bake in the preheated oven until crust is golden brown, about 40 minutes. Brush melted apricot jam over galette. Slice; serve hot.

By Ms Munchie

Ingredients

• ✓ almond meal
• graham cracker crumb
• flax seed meal
• butter
• sour cream
• yogurt
• rolled oat
• white sugar
• honey
• vanilla extract
• salt
• egg
• blueberry
• honey

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Combine the graham cracker crumbs, flax seed meal, and ground almonds in a bowl; stir in the melted butter. Add a few drops of water, if necessary, for the crumb mixture to stick together. Press half of the crumb mixture into the bottom and sides of a 9-inch pie pan; the crust should only be about 1/8-inch thick. Set the other half of the crumb mixture aside.
3. 3 Combine the sour cream, yogurt, ground oats, sugar, honey, vanilla, and salt in a blender. Blend until combined. Transfer the blueberries to the pie pan and pour in the filling.
4. 4 To make the topping, stir 2 tablespoons of honey, or to taste, into the reserved crumb mixture. It should form a very thick paste. Drop teaspoonfuls of the topping on the surface of the pie.
5. 5 Bake the pie in the preheated oven on the middle rack for 30 to 45 minutes, or until the center is set and a knife inserted near the center of the pie comes out clean. Turn off the oven and let the pie rest in the warm oven for 10 minutes.
6. 6 Remove the pie from the oven and let cool on a wire rack. Chill in the refrigerator until the pie is cool and set.

By Hungry yet

Ingredients

• ✓ almond meal
• chia seed meal
• water
• water
• sugar
• agave nectar
• vegan margarine
• vanilla extract
• brown rice flour
• baking powder
• salt
• cocoa powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a baking dish.
2. 2 Beat chia meal and both amounts of water together in a bowl; let stand until thick, about 5 minutes. Blend raw sugar and agave into chia seed mixture with high speed blender. Add vegan margarine and vanilla extract; blend.
3. 3 Mix brown rice flour, almond meal, baking powder, and salt together in a large bowl. Stir cocoa powder into the flour mixture. Add chia meal mixture and stir until combined; pour into prepared baking dish.
4. 4 Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 45 to 55 minutes.

By ChrissyintheKitchen

Ingredients

• ✓ almond meal
• flax seed
• chia seed
• baking soda
• egg
• honey
• apple cider vinegar
• banana
• blueberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 4 muffin cups with paper liners.
2. 2 Combine almond meal, flax seed, chia seeds, and baking soda in a medium bowl. Whisk eggs, honey, and vinegar together in a separate bowl; stir in almond meal mixture until batter is just combined. Mash banana into batter; fold in blueberries. Scoop batter into the prepared muffin cups.
3. 3 Bake in the preheated oven until slightly browned, about 15 minutes. Cool muffins in the tin for 30 minutes.

By jessafries

Ingredients

• ✓ almond meal
• salt
• orange liqueur
• cornstarch
• white sugar
• blackberry
• lemon
• white sugar
• mascarpone cheese
• vanilla extract
• egg
• butter
• salt
• cinnamon
• baking powder
• white sugar
• all-purpose flour

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
2. 2 Mix flour, almond meal, sugar, baking powder, cinnamon, and salt for dough together in a bowl. Cut in butter until it is pea-sized. Mix in egg and vanilla extract until dough is crumbly.
3. 3 Pat 1/2 of the dough into the bottom of the prepared pan, saving the remaining dough for the topping.
4. 4 Bake in the preheated oven until edges just start to turn brown, 15 to 20 minutes. Remove from the oven and allow to cool. Leave the oven on.
5. 5 Beat mascarpone cheese, sugar, 1/2 of the lemon zest, and 1/2 of the lemon juice together in a bowl for mascarpone filling.
6. 6 Combine blackberries, sugar, remaining lemon zest, remaining lemon juice, cornstarch, orange liqueur, and salt for blackberry filling in another bowl.
7. 7 Spread mascarpone filling across the cooled bottom crust. Spread blackberry filling over mascarpone filling, then sprinkle reserved dough in crumbles evenly over top.
8. 8 Bake in the preheated oven until filling is bubbling and top crust is lightly browned, 40 to 45 minutes. Cool to room temperature, about 30 minutes. For best results, refrigerate for 8 hours to overnight before cutting into 16 bars.

By Lori Campbell