Type what you have

Ingredients

• ✓ almond meal
• coconut flour
• egg white
• water
• parmesan cheese
• italian seasoning
• black pepper
• zucchini
• parsley

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Pour coconut flour into a bowl. Whisk egg whites and water together in a separate bowl. Combine almond meal, Parmesan cheese, Italian seasoning, and black pepper in a separate bowl.
3. 3 Dredge zucchini, in batches, in coconut flour using tongs. Dip into beaten egg whites; toss in almond meal mixture until coated. Arrange battered zucchini on the prepared baking sheet.
4. 4 Bake in the preheated oven until slightly golden, about 20 minutes. Garnish with parsley.

By Megan Olson

Ingredients

• ✓ almond meal
• salt
• thyme
• marjoram
• parmesan cheese
• butter
• nutritional yeast
• onion
• kale
• butternut squash
• ricotta cheese
• almond milk
• nutmeg
• black pepper
• salt
• marjoram
• arrowroot flour
• butter
• olive oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 11x13-inch glass baking dish baking with olive oil.
2. 2 Melt 5 tablespoons butter in a saucepan over medium-low heat; cook until bubbling and beginning to brown, 2 to 3 minutes. Stir arrowroot flour into the butter until completely moistened; season with 1 teaspoon marjoram, salt, black pepper, and nutmeg.
3. 3 Pour almond milk over the arrowroot mixture, whisking continually to integrate. Bring mixture to a boil, stir ricotta cheese into the mixture until smooth, and immediately remove saucepan from heat.
4. 4 Pour about 1/3 of the ricotta mixture into the prepared baking dish and spread into an even layer. Layer about half the butternut squash, kale, and onion atop the sauce, respectively; top with about 1/2 of the ricotta mixture. Layer remaining squash, kale, and onion over the second layer of ricotta mixture and then cover with remaining ricotta mixture. Cover the dish tightly with aluminum foil.
5. 5 Bake in preheated oven until the squash is tender, about 30 minutes. Remove and discard aluminum foil.
6. 6 Mash the almond meal, nutritional yeast, 5 tablespoons butter, Parmesan cheese, 1/2 teaspoon marjoram, thyme, and sea salt together with a fork or pastry cutter; spread in a layer atop the gratin.
7. 7 Continue baking until the gratin is bubbling and the topping is browned, 5 to 10 minutes.

By Angela Sackett Superhotmama

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
• 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
• 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
• eggplant
• sea salt
• black pepper
• parmesan cheese
• sesame seed
• egg
• grapeseed oil

Instructions

1. 1 Place eggplant slices in a colander and sprinkle lightly with salt. Set aside.
2. 2 Combine almond meal, Parmesan cheese, and sesame seeds in a bowl. Season with salt and pepper. Place beaten eggs in another bowl. Gently pat eggplant slices dry and dip first in eggs, shaking off excess, and then into almond meal mixture. Place breaded eggplant on a plate near the cooking area.
3. 3 Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
4. 4 Heat oil in a skillet over medium heat. Add eggplant slices to the hot skillet and cook in batches, turning occasionally until golden on both sides, about 5 minutes per batch. Place cooked eggplant on the prepared baking sheet and keep warm in the preheated oven.

By Best Cook

Ingredients

• ✓ almond meal
• butter
• egg white
• white sugar
• all-purpose flour
• vanilla extract
• salt
• peach

Instructions

1. 1 Preheat oven to 400 degrees F. Generously butter a 12-muffin mini-muffin tin. Add a pinch of flour to each cup; shake to coat bottoms.
2. 2 Melt butter in a saucepan over medium heat. The melted butter will get foamy. Keep pan moving to prevent burning, but continue toasting butter until it turns golden brown, about 4 minutes. Remove from heat.
3. 3 Whisk egg whites and sugar together in a large bowl. Whisk until sugar dissolves and egg whites get thick and foamy, 2 or 3 minutes. Mix in almond meal, flour, vanilla, and salt. Whisk in browned butter.
4. 4 Fill muffin cups almost to the cop. Tap pan to eliminate any air bubbles.
5. 5 Bake 5 minutes. Remove pan from oven, and top financiers with small pieces of peach. Transfer pan back to oven. Continue baking until browned, 10 to 12 more minutes.
6. 6 Let cool at least 10 minutes before removing from the pan.

By John Mitzewich

Ingredients

• ✓ almond meal
• oat flour
• baking powder
• maple syrup
• egg
• coconut oil
• vanilla extract
• almond extract
• salt
• pear half

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a tart pan with a removable bottom; line with parchment paper.
2. 2 Whisk almond meal, oat flour, and baking powder together in a bowl.
3. 3 Whisk maple syrup, egg, coconut oil, vanilla extract, almond extract, and salt together in a large bowl; fold in almond meal mixture until forms a sticky dough.
4. 4 Press dough into the prepared pan; arrange pears, cut-sides down, on top dough.
5. 5 Bake in the preheated oven until golden brown, 22 to 25 minutes.

By VeggieCravings

Ingredients

• ✓ almond meal
• egg
• olive oil
• maple syrup
• vanilla extract
• salt
• baking powder
• butter

Instructions

1. 1 Combine eggs, olive oil, maple syrup, vanilla extract, salt, almond meal, and baking powder in a bowl. Whisk until thoroughly combined. Let batter sit for 10 minutes to marry the flavors and activate the baking powder.
2. 2 Butter a nonstick pan or griddle over medium heat. Scoop in batter into any size pancake(s) you like. Cook until edges are set and bottom is golden brown, 2 or 3 minutes. Flip and cook until slightly springy to the touch, another 2 to 3 minutes. Repeat with remaining batter.

By John Mitzewich

Ingredients

• ✓ almond meal
• butter
• cream cheese
• natural sweetener
• heavy cream
• water
• egg
• sour cream
• almond flour
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
2. 2 Mix together almond meal and melted butter in a large bowl until well combined. Spoon into the bottoms of the paper liners in the pan; press down to form a flat crust.
3. 3 Stir together cream cheese and sweetener in a separate bowl just until smooth. Mix in whipping cream and water. Add eggs one at a time, whisking well after each addition. Stir in sour cream, almond flour, and vanilla until incorporated. Spoon into the prepared paper liners.
4. 4 Bake in the preheated oven until cheesecakes are almost set in the middle, 15 to 18 minutes. Be careful not to overcook. Let cool at room temperature; refrigerate for 8 hours to overnight.

By Theresa

Ingredients

• ✓ almond meal
• olive oil
• salmon
• red bell pepper
• parsley
• dijon mustard
• caper
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet with 1 teaspoon oil and place in the preheating oven.
2. 2 Mix salmon, red pepper, parsley, Dijon mustard, capers, salt, and pepper together in a medium bowl. Stir in almond meal until mixture begins to bind together. Form into four 1/2-inch-thick patties.
3. 3 Add patties to the preheated baking sheet. Drizzle tops with remaining olive oil. Bake until heated through and golden brown, 15 to 20 minutes.

By Michael Separ

Ingredients

• ✓ almond meal
• egg
• rice milk
• rice flour
• tapioca starch
• canola oil
• sugar
• baking powder
• vanilla extract
• salt
• cooking spray

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form.
3. 3 Beat egg yolks in a separate bowl using a hand beater. Add rice milk, rice flour, tapioca starch, oil, almond meal, sugar, baking powder, vanilla, and salt; beat just until batter is smooth. Fold in stiff egg whites until incorporated.
4. 4 Grease the preheated waffle iron with cooking spray. Portion batter into the waffle iron, cover, and cook until waffles are golden brown and the iron stops steaming, about 5 minutes per waffle.

By Beth

Ingredients

• ✓ almond meal
• tuna
• soy sauce
• cilantro
• olive oil
• lemon juice
• ginger
• egg
• kosher salt
• black pepper
• olive oil

Instructions

1. 1 Mix tuna, soy sauce, cilantro, 2 tablespoons olive oil, lemon juice, ginger, eggs, kosher salt, black pepper, and almond meal in a food processor or by hand until it reaches a firm consistency. Form mixture into four patties.
2. 2 Heat 1 tablespoon olive oil in a grill pan or skillet over medium heat. Cook tuna burgers in the hot oil until patties are set and and browned on both sides, about 5 minutes per side.

By Chris Denzer

Ingredients

• ✓ almond meal
• all-purpose flour
• baking soda
• salt
• rolled oat
• brown sugar
• white sugar
• butter
• vanilla extract
• almond extract
• white sugar
• cornstarch
• apricot
• ginger

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish, line with parchment paper, and grease parchment paper.
2. 2 Whisk flour, almond meal, baking soda, and salt together in a bowl. Whisk in oats, brown sugar, and ½ cup white sugar until blended and brown sugar clumps broken up. Pour melted butter, vanilla extract, and almond extract over flour mixture; stir with a spatula until moistened.
3. 3 Press ⅔ flour mixture into bottom of the prepared baking dish; set crust aside.
4. 4 Whisk ⅓ cup white sugar and cornstarch together in a small bowl. Add apricots and ginger; toss to coat.
5. 5 Spread apricot filling over crust; sprinkle remaining ⅓ flour mixture on top.
6. 6 Bake in the preheated oven until top is golden brown and crisp and filling is bubbling, 35 to 40 minutes. Cool completely before cutting into bars, about 25 minutes.

By RitaAnn

Ingredients

• ✓ almond meal
• all-purpose flour
• whole wheat flour
• sugar
• lemon zest
• salt
• butter
• buttermilk
• egg yolk
• white sugar
• cornstarch
• milk
• basil
• vanilla extract
• apricot
• apricot jam

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk all-purpose flour, whole wheat flour, almond meal, 1 tablespoon sugar, lemon zest, and salt together in a large bowl; cut in butter with a pastry blender until mixture forms pea-sized crumbs. Stir in buttermilk until dough comes together.
3. 3 Press dough into the bottom and ½ inch up sides of a 16x12-inch baking pan or baking sheet.
4. 4 Bake in the preheated oven until lightly browned, about 20 minutes. Cool completely on a wire rack, about 1 hour.
5. 5 Meanwhile, whisk egg yolks, ⅔ cup sugar, and cornstarch together in a heavy-bottomed saucepan; whisk in milk. Add basil; cook over medium heat, whisking constantly, until mixture begins to steam, about 8 minutes. Reduce heat to low and discard basil. Whisk vigorously until custard thickens, about 1 minute.
6. 6 Set a mesh strainer over a large bowl. Pour custard through strainer; press it through using a rubber spatula. Whisk vanilla extract into custard. Press a piece of plastic wrap directly onto custard surface. Refrigerate until cold, about 3 hours.
7. 7 Pour custard into crust; spread to edges with a rubber spatula. Arrange apricot slices on top.
8. 8 Place apricot jam in a small microwave-safe bowl; microwave on high until melted, about 1 minute. Brush jam over apricot slices.

By cheesemite

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
• 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