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Ground almonds, why so different between brands?
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<blockquote data-quote="Canicant" data-source="post: 1997156" data-attributes="member: 469044"><p>I make pastry from almonds but i replace a small amount with Bisquick which makes the pastry hold together better, it's more elastic if that makes sense but still keeps the carbs low and tastes great either sweet (add erythritol) or without for savoury quiches etc</p></blockquote><p></p>
[QUOTE="Canicant, post: 1997156, member: 469044"] I make pastry from almonds but i replace a small amount with Bisquick which makes the pastry hold together better, it's more elastic if that makes sense but still keeps the carbs low and tastes great either sweet (add erythritol) or without for savoury quiches etc [/QUOTE]
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Ground almonds, why so different between brands?
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