I use almond flour all the time.
I use almond flour half and half with parmesan to dredge chicken before
baking. I have a couple of cookie recipes and "bread" recipes that I make
quite often. There are a ton of low carb blogs that have many recipes using
both almond flour and coconut flour. For those of us who don't use grains,
almond flour is extremely useful.
You might even do a search of low carb blogs for crepe recipes. I know that
I've seen some that are egg-based that might work for you.
Here's one that you could probably just sub unflavored protein powder for.
Maria has some great recipes. If you're looking for a bread recipe, try her
"Healthified" Sub. Here's the crepe recipe:
* Exported from MasterCook *
Cream Filled Crepes
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Desserts Low Carb
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Filling:
1 TBS cream cheese or coconut cream
2 TBS ricotta cheese or more coconut cream
1 packet Truvia (or a drop of stevia glycerite)
Batter:
1 TBS unsweetened almond milk
1 egg
1 tsp vanilla egg white or whey protein
1 tsp coconut oil
These are just like regular crepes. Same texture and flavor.
In a food processor, blend ricotta cheese, cream cheese, and sweetener until
very smooth. Set aside. In another bowl beat egg, almond milk and protein
powder into smooth batter. Lightly grease bottom of a pan with coconut oil.
Pour in batter and roll to cover bottom of pan. Watch batter solidify.
Gently turn with spatula. Cook till golden. Place on plate. Spread cheese
filling and roll crepe-style. I added a a square ChocoPerfection bar (melted
with 1 TBS almond milk) to add a little more "yum" factor! Makes 1 serving.
NUTRITIONAL COMPARISON (per serving)
Traditional Crepes = 229 calories, 22 carbs, 0 fiber
"Healthified" Crepes = 180 calories, 1 carb, 0 fiber
Description:
"Crepes are wafer-thin French pancakes often made with light sauces and
fillings. The batter for crepes is VERY thin, not like a traditional
pancake. The trick is to spread the batter as thin as possible and still
being able to flip it!"
Source:
"http://mariahealth.blogspot.com"
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--------------------------------------------------
From: "Michael" <rumples@gci.net>
Sent: Monday, October 22, 2012 9:31 PM
To: <Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com>
Subject: Re: [Healthy_Recipes_For_Diabetic_Friends] Bánh Xèo
> Tried this tonight using 1/2 almond flour and 1/2 rice flour. The recipe
> was a total flop as there wasn't enough gluten to hold the crêpes
> together. At least we were able to pick out the pork, shrimp, and
> mushrooms before tossing the rest down the garbage disposer.
>
> As with most things low-carb, I'd rather eat the real stuff in small
> quantities than the low-carb substitutes. So now that I spent $10 for a
> pound of almond flour, what else is it good for? The only thing I can
> think of is maybe some almond cookies if I do some Christmas baking this
> year.
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