Cavegirl Kitchen

Last week I was very kindly given some almond flour so I have begun weaning myself off the huge quantities of ground almonds that I use to bake with almost every day and swap them out for almond flour. The reason I like ground almonds so much is that they are easy to bake with and always produce fluffy/light cakes, as opposed to coconut flour where 9 times out of 10 my finished product just crumbles into a mess as its being removed from the baking tin.

I needed to concoct a quick dessert last night so used the almond flour to make mug cakes (see previous blog for recipe), the result wasn’t too dissimilar from ground almonds except for the fact that almond flour has the benefit off 50% less carbohydrates per 100g, perfect if you’re trying to keep your carbs down.

After scrutinising both bags of almonds carefully I have also discovered that almond flour has 11g of fat per 100g compared to ground almonds 55g, after extensive research I have come to the conclusion that this is to do with the density of the 2 different flours, as when all is said and done they are both just “almonds ground a different way”.

If you want to try it the brand I use is from Sukrin and can be ordered online.

Energy Bars

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I posted a picture on Instagram last week of the energy bars that I made for our trip to Lincolnshire to run the Rat Race Dirty Weekend, a few people asked for the recipe, for the weekend I used brown sugar (which isn’t technically clean but we needed it), for the purpose of this recipe I have substituted the brown sugar with honey.

Ingredients –

85g butter

90g Honey

55g golden syrup

100g oats

1/4 tsp salt

40g desiccated coconut

30g chopped dried apricots

30g cranberries

30g raisins

40g chopped pecans (or any other nut)

Preheat the oven to 170c/325f and line a square tin with baking parchment. Place the butter, honey and golden syrup in a pan heating gently and stirring occasionally until the butter has melted. Remove from the heat and mix in the remaining ingredients. Bake for around 25 minutes or until golden around the edges. Allow to cool completely, then lift out of the tin and cut into bars. These may need storing in the fridge.

Happy cooking Kx

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