Breakfast - Sally's baking addiction almond flour recipes

Author: Sari Frias  

These gluten free blueberry almond power muffins are wholesome and satisfying and are made with almond butter, Greek yogurt, oats, and almond flour. Paired with toasted almonds, juicy raspberries, and a dusting of confectioners' sugar-- I can say with confidence that it was love at first bite.

Blueberry Almond Power Muffins

These gluten free blueberry almond power muffins are wholesome and satisfying and are made with almond butter, Greek yogurt, oats, and almond flour.
Provided by: Sally
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 5 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 13

Ingredients:

• 3/4 cup (180g) plain Greek yogurt (I use 0%)
• 2 large eggs
• 1/3 cup (85g) creamy almond butter
• 1/3 cup (75g) honey
• 2 teaspoons pure vanilla extract
• 2 cups (160g) old-fashioned whole rolled oats*
• 1/2 cup (50g) almond flour*
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 cup + 2 Tablespoons (165g) fresh or frozen blueberries (do not thaw)
• optional: handful of sliced, slivered, or chopped almonds for topping

How to cook:

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
2. In a medium bowl, whisk the yogurt, eggs, almond butter, honey, and vanilla together until smooth. Set aside.
3. In a large bowl, whisk the oats, almond flour, baking powder, baking soda, salt, and cinnamon together until combined. Pour the wet ingredients into the dry ingredients and whisk until everything is combined. Fold in 3/4 cup blueberries, reserving the rest for the tops of the muffins.
4. Spoon the batter into liners, filling them all the way to the top. Top each with a couple blueberries and almonds, if using. Bake the muffins for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 14-16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 19-21 minutes, give or take.
5. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to cool until ready to eat.

Notes: Maple Almond Granola Clusters, Almond Flour: You can purchase almond flour in most grocery stores. You can also make it at home and here's how: pour 1/2 cup almonds into a

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sallys baking addiction almond flour

Chocolate Coconut Almond Tart (GF)

This chocolate coconut almond tart is super simple, made with 7 ingredients, and is naturally gluten free and vegan. Tastes unbelievably rich and decadent!
Provided by: Sally
Total time: 265 minutes
Cook time: 10 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 8

Ingredients:

• 1 cup (140g) unsalted whole almonds
• 1 cup (90g) almond flour (spoon & leveled)
• 2 Tablespoons pure maple syrup
• 3 Tablespoons coconut oil, melted
• 3 four ounce bittersweet chocolate bars, coarsely chopped (12 ounces total)*
• 1 Tablespoon pure maple syrup
• 13.5 ounce can full-fat coconut milk (shake up the can before using)*
• handful unsweetened coconut, almonds, pinch sea salt

How to cook:

1. Preheat the oven to 300°F (149°C).
2. For the crust
3. Using a food processor, almonds and almond flour together until almonds are coarsely chopped. Add the maple syrup and melted coconut oil. Pulse until the mixture is combined and crumbly. See photo above.
4. Using floured fingers or the bottom of a flat and lightly floured measuring cup, press the dough evenly into a 9-inch tart pan. You want it extremely tight in the pan. Set tart pan on a baking sheet and bake for 10-12 minutes or until lightly golden brown. (Pie weights are optional for pre-baking. I don’t use them with this crust, but you absolutely can!)
5. Remove from the oven and place on a wire rack so it can slightly cool as you prepare the filling.
6. For the filling
7. Place chopped chocolate into a medium bowl. Add maple syrup on top. Set aside. In a small saucepan over medium heat, bring coconut milk to a boil. Once boiling, pour over chopped chocolate/maple syrup. Stir until completely combined and smooth.
8. Pour filling into crust. Top with shredded coconut, sliced almonds, and sea salt.
9. Cover loosely and refrigerate for 3-4 hours or overnight and up to 2-3 days.
10. Once completely set, slice and serve. Cover and store leftover tart in the refrigerator for up to 5 days.

Notes: Gluten Free - Sally's Baking Addiction, In this section, you can browse all my naturally gluten-free recipes, where flour simply isn't needed, like flourless chocolate cake, coconut macaroons, and

Maple Almond Granola Clusters

Hearty, healthy, and wholesome maple almond granola clusters!
Provided by: Sally
Total time: 105 minutes
Cook time: 50 minutes
Prep time: 15 minutes
Yields: 5 servings
Cuisine: American
Number of ingredients: 9

Ingredients:

• 3 cups old-fashioned rolled oats
• 1/2 cup almond flour or almond meal
• 1/4 cup whole wheat flour (spoon & leveled)
• 1/2 teaspoon salt
• 3/4 cup slivered almonds
• 1/3 vegetable oil or melted coconut oil
• 1/2 cup packed light or dark brown sugar
• 1/4 cup pure maple syrup
• 1 teaspoon pure vanilla extract

How to cook:

1. Preheat oven to 300°F (149°C). Line 9×13 baking pan with parchment paper. Set aside.
2. In large bowl, toss together oats, almond flour, whole wheat flour, slivered almonds and salt. Pour canola oil evenly over the mixture and stir. Set aside.
3. Combine maple syrup and dark brown sugar in a medium pot over medium heat. Stir until sugar dissolves. Remove from heat and add vanilla extract. Pour sugar/maple mixture over oat mixture and stir until everything begins to come together. Break up any lumps and make sure the wet ingredients are evenly coating the dry. The granola will be VERY sticky.
4. Press into prepared baking pan, flattening the top so it is perfectly even. I used the bottom of a spatula (sprayed with nonstick spray) to flatten down the top.
5. Bake for 40 minutes, rotating the pan every 10 minutes. Remove from heat and let sit for a couple minutes. Cut into squares and break up into smaller cluster pieces – the granola will be hot so be careful! Throw the clusters back into the baking pan and bake the clusters for 10 more minutes at 300°F (149°C).
6. Remove from oven and let the clusters cool completely – make sure they are cooling uncovered because the air will help give them a nice crunch. Enjoy!

Notes: Gluten Free - Sally's Baking Addiction, In this section, you can browse all my naturally gluten-free recipes, where flour simply isn't needed, like flourless chocolate cake, coconut macaroons, and

Raspberry Almond Crumb Cake

Simple and unassuming, this raspberry almond crumb cake is tender and buttery, a balanced contrast to the crunchy cinnamon crumbles on top. Paired with toasted almonds, juicy raspberries, and a dusting of confectioners' sugar-- I can say with confidence that it was love at first bite.
Provided by: Sally
Total time: 60 minutes
Cook time: 40 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 17

Ingredients:

• 1 and 1/3 cups (166g) all-purpose flour (spoon & leveled)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 3/4 cup (150g) granulated sugar
• 2 large eggs, at room temperature
• 1/2 cup (120ml) full-fat sour cream, at room temperature
• 1 teaspoon pure vanilla extract
• 3/4 teaspoon almond extract
• 1/4 cup (31g) all-purpose flour
• 1/4 cup (50g) packed light or dark brown sugar
• 1/4 teaspoon ground cinnamon
• 2 Tablespoons (30g) unsalted butter, melted
• 1 heaping cup (170g) fresh or frozen raspberries (do not thaw)
• 3/4 cup (65g) sliced almonds
• optional: confectioners’ sugar for dusting

How to cook:

1. Preheat the oven to 350°F (177°C). Grease and lightly flour a 9-inch springform pan.
2. Make the cake
3. Whisk the flour, baking powder, baking soda, and salt together. Set aside.
4. In a large bowl using a hand mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, sour cream, vanilla extract, and almond extract. Beat on medium-high speed until combined. The mixture may look curdled; that’s ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, mix in the dry ingredients until smooth. Do not overmix. The batter will be thick. Spread into prepared pan. Set aside.
5. Make the crumb topping:
6. With a fork, mix the flour, brown sugar, and cinnamon together. Stir in the melted butter until crumbs form.
7. Dot raspberries all over the top of the cake batter. Sprinkle the crumbs and sliced almonds on top.
8. Bake for 35-40 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
9. Remove the cake from the oven and set on a wire rack. Allow to slightly cool for a few minutes before slicing. I suggest serving with a dusting of confectioners’ sugar!
10. Cover leftover cake tightly and store in the refrigerator for up to 5 days. Because of the fresh fruit, this cake is best within the first couple days.

Notes: Gluten Free - Sally's Baking Addiction, Browse all of Sally's Baking Recipes that are made without gluten, like flourless chocolate cake with mocha whipped cream, fruit-topped pavlova, and more.