shelley262
Expert
- Messages
- 5,621
- Location
- Worcestershire Uk
- Type of diabetes
- I reversed my Type 2
- Treatment type
- Diet only
I’m a ground almond user too! I find it works so haven’t bought the more expensive flour.
I’m a ground almond user too! I find it works so haven’t bought the more expensive flour.Thanks for the reply. It is the fact that the flour is finer that works for us which is why I was asking. Probably just our preference but thanks again.
Are we looking in the wrong places as 1kg of Almond flour seems about the same price if not cheaper as ground almonds?I’m a ground almond user too! I find it works so haven’t bought the more expensive flour.
Like @Brunneria I use ground almonds straight off the supermarket shelf. You can grind it more in a food processor but I don't really notice much difference.Quick question, where do people buy almond flour please as we seem to be finding a few more recipes I like?
I buy the little bags when on deal from supermarkets as seem to keep longer I’ve bought big bags of ground almonds which work out cheaper but find they go off before I’ve used it all suppose it depends how much you plan to use. Most recipes don’t seem to use a lot and it’s often mixed with other stuff.Are we looking in the wrong places as 1kg of Almond flour seems about the same price if not cheaper as ground almonds?
Thanks shelley. We have been using the dried and ground slurry/meal left after making almond milk and it is dry and fine like almond flour. At times we have had quite a lot which has kept for some time - months. Since we have started experimenting more we are not "keeping up" as you only use 60 gms almonds each time. We have just bought 1kg from Amazon to get as close to what we know as possible. The odd thing is before dx I detested the taste of almonds - now I can eat a few raw!I buy the little bags when on deal from supermarkets as seem to keep longer I’ve bought big bags of ground almonds which work out cheaper but find they go off before I’ve used it all suppose it depends how much you plan to use. Most recipes don’t seem to use a lot and it’s often mixed with other stuff.
Glad to hear you are improving and bgs are returning to your norm. Sorry to hear about your disturbed night.Hi all improving today and bgs normal for me again even had short walk but late morning start after disturbed night with thunder storms
Brunch one and a half DD rolls with mackerel pate and slice of choc olive oil cake
Dinner pork belly, buttered mushrooms and cauli cheese followed by raspberry mousse
May catch up with work in morning if continue feeling better.
Hi all improving today and bgs normal for me again even had short walk but late morning start after disturbed night with thunder storms
Brunch one and a half DD rolls with mackerel pate and slice of choc olive oil cake
Dinner pork belly, buttered mushrooms and cauli cheese followed by raspberry mousse
May catch up with work in morning if continue feeling better.
Learned 2 new recipes today which we will keep - 1 needs tweaking the other was very good. Used the sous vide for a very long slow cook - just what I hoped so delighted. The menu was closer to what I might be content with going forward - at least a reasonable holding operation. Menu below:
B: 2 X pint mugs Tea with almond milk and double cream mix:
MMS: Mug French vanilla coffee with double cream;
L: 50 gms salami milano crisps with Epoisses; 2 chicken thighs; cucumber; 8 cherry tomatoes; 2 radishes; 2 spring onions; 1 avocado; 2 Keto cheese straws/breadsticks (first try + big success) 5.4 @ 2 hrs - Sat for most of the 2 hrs so I am sure I can get it to something respectable in normal times (I am OK with this as an exemplar meal)
MAS: 2 X pint mug Assam tea with almond milk and splash double cream; Lemon drizzle cake with clotted cream ; ( Wouldn’t want to have a dessert with dinner except times I had done extra exercise or an OMAD day and then probably use wine as a counter balance)
D 10 hr sous vide belly pork; Keto garlic and rosemary Foccacia; Bistro salad; pea shoots; cider vinegar vinagrette; water; The Pork was really good - seared the crackling in a frying pan so it was just right; foccacia recipe wanted way too much butter but basic idea is a keeper.
@Goonergal This is where I'm at right now - not frustrated just very clear that
Chacun à son goût as they say. If I never use the sous vide again I am content that it produced 1 piece of meat cooked exactly as I wanted. Not sure any other piece of equipment I or anyone else has ever owned has done that for me including restaurants.Belly pork in this house is oven heated to 220c. Open door, put pork in, and reduce the temperature to 150c and roast for c4 hours. If crackling hasn't happened, increase the heat to 250c and look every 10 minutes until perfect.
I did a gammon hock that way last night and the crackling was skyscraper tall. Bone and leftover meat now in the freezer four soup another day.
Chacun à son goût as they say. If I never use the sous vide again I am content that it produced 1 piece of meat cooked exactly as I wanted. Not sure any other piece of equipment I or anyone else has ever owned has done that for me including restaurants.
Quick question, where do people buy almond flour please as we seem to be finding a few more recipes I like?
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