Deleted
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Post by Deleted on Apr 7, 2014 19:19:12 GMT -5
Eh... Everything in moderation. Almond flour seems much better then white flour Some one people will tell you not to use coconut oil because of saturated fat, meh... I think someone will always bitch about something... And purists of any ilk will inevitably tell you that you are doing it wrong... I don't make too many baked goods. I use maybe 2 5lb bags of almond flour a year (might start a third? ... Depends on Christmas) anyway, I personally wouldn't sweat it...
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raeoflyte
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Post by raeoflyte on Apr 7, 2014 19:34:52 GMT -5
How much does the almond flour cost?
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Deleted
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Post by Deleted on Apr 7, 2014 19:43:20 GMT -5
Honeyville is the best, it's usually around 40$ for 5lb on Amazon.
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Shooby
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Post by Shooby on Apr 7, 2014 19:44:53 GMT -5
I have only used it to make French maccarons.
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Deleted
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Post by Deleted on Apr 7, 2014 19:45:54 GMT -5
Currenly 39.99. Same as on Honeyville website, but ships free with Prime. When I looked it up it says I last bought it December 11th and I have at least half a bag.
I also use hazlenut meal sometimes.
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Deleted
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Post by Deleted on Apr 7, 2014 19:48:46 GMT -5
I don't eat a lot of breakfast food. I like soup and stir fry for breakfast. I don't know that I'd worry too much about it...
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Deleted
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Post by Deleted on Apr 7, 2014 20:01:53 GMT -5
My kids always did when they were storing up for a growth spurt... How old is he?
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Deleted
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Post by Deleted on Apr 7, 2014 20:06:16 GMT -5
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Deleted
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Post by Deleted on Apr 7, 2014 20:12:25 GMT -5
I'd monitor, but at 10 I'd assume he's just getting ready to shoot up taller than you
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sarcasticgirl
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Post by sarcasticgirl on Apr 7, 2014 21:06:02 GMT -5
I use almond flour... haven't ever heard such a thing. Does your family like fish? add some fish in to bump up omega 3s? that will balance out, right?
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sunshinegal1981
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Post by sunshinegal1981 on Apr 7, 2014 21:39:21 GMT -5
I use almond flour... haven't ever heard such a thing. Does your family like fish? add some fish in to bump up omega 3s? that will balance out, right? You stole my comment! I was about to say "just add some salmon to your baked goods to balance it out... What's the darn problem?" Seriously though, there is no such thing as an unhealthy food. There is only an unhealthy DIET. So as long as you're including things in your family's other meals to balance it, I wouldn't worry about the composition of any one thing, to be honest. (Although if it were my son whose weight I was worried about, I'd probably shift to a low-calorie-density approach and leave the baking out altogether. But again, I have no clue what you're doing with his other meals, so ymmv.)
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Deleted
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Post by Deleted on Apr 7, 2014 21:39:28 GMT -5
Alaskan salmon, right...
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sunshinegal1981
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Post by sunshinegal1981 on Apr 7, 2014 21:52:02 GMT -5
You stole my comment! I was about to say "just add some salmon to your baked goods to balance it out... What's the darn problem?" Seriously though, there is no such thing as an unhealthy food. There is only an unhealthy DIET. So as long as you're including things in your family's other meals to balance it, I wouldn't worry about the composition of any one thing, to be honest. (Although if it were my son whose weight I was worried about, I'd probably shift to a low-calorie-density approach and leave the baking out altogether. But again, I have no clue what you're doing with his other meals, so ymmv.) I've been focusing on protein and fiber since his appetite has increased so much. I found this article about the Omega-6 to Omega-3 ratio, and I think we're good. The only oils I use for cooking are coconut and olive oil and I hardly ever buy packaged food. Plus, we do eat salmon once a week. authoritynutrition.com/optimize-omega-6-omega-3-ratio/I think protein and fiber are excellent things to focus on. That and modeling healthy food habits for his growing brain to absorb. Sounds like you're doing great. Is kiddo helping out with the cooking?
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Deleted
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Post by Deleted on Apr 7, 2014 23:55:01 GMT -5
Quinoa? High protein and versatile. You can make it sweet or savory.
Do you put sunflower or chia seeds in the smoothies? Chia should soak for a while before blended up, but they add substance.
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Deleted
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Post by Deleted on Apr 8, 2014 5:24:03 GMT -5
Oh yeah, I like the chia seeds!
I hear you you can turn them into pudding? But haven't tried that yet...
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Cookies Galore
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Post by Cookies Galore on Apr 8, 2014 6:25:49 GMT -5
I have only used it to make French maccarons. Treats from heaven! I love macarons!
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Deleted
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Post by Deleted on Apr 8, 2014 7:26:22 GMT -5
I have only used it to make French maccarons. Treats from heaven! I love macarons! I will get them right one day!
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mmhmm
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Post by mmhmm on Apr 8, 2014 7:36:06 GMT -5
Treats from heaven! I love macarons! I will get them right one day! Try this page, beer. Mother likes macarons and I found this a few weeks ago. Mine were cracking and this told me why.
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Deleted
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Post by Deleted on Apr 8, 2014 7:41:54 GMT -5
Thanks mmhmm! It appears I over mixed them last time.
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mmhmm
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Post by mmhmm on Apr 8, 2014 7:49:34 GMT -5
Thanks mmhmm! It appears I over mixed them last time. You're welcome! I found the video very helpful, even though I thought the only problem I had was the cracking. The macarons came out so much better after I watched the video and followed the advice!
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Deleted
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Post by Deleted on Apr 8, 2014 7:54:57 GMT -5
Well, my first attempt was doomed from the beginning since I just used ground almonds. After I made the batter I read that they don't get fine enough for the cookies and you should use almond flour instead (almond flour? What's almond flour?!?). They looked terrible but they tasted good! I bought the flour, and the 2nd attempt spread out like picture #3. Again, they looked bad, but tasted good! So the 3rd time will be the charm! I am SURE of it!!
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sarcasticgirl
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Post by sarcasticgirl on Apr 8, 2014 8:12:24 GMT -5
Almond flour is ground almonds, minus the moisture (almond milk) and then it is dried out.
Go try those macaroons again, make enough to share! ;D
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Deleted
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Post by Deleted on Apr 8, 2014 8:16:49 GMT -5
Will do!
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kittensaver
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Post by kittensaver on Apr 8, 2014 14:05:44 GMT -5
Hello! I think it was me that suggested almond flour. I don't use it in a 1-1 ratio in recipes. Usually I do about half almond flour and half pastry whole wheat flour. DS is a carboholic and I find that making baked goods with this ratio tends to give them a little more sticking power. HTH! I do this too. We still get to enjoy baked goods occasionally because they are not made with empty calories (white flour).
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