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Almond Flour Pancakes with Young Living Orange Essential Oil

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Benefits of Almond Flour

  • Almond Flour is low glycemic.
  • Almonds are an alkaline PH.
  • Almonds have no cholesterol.
  • Almonds are high in protein and fiber.

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 Ingredients

  • 1/2 C. Honeyville almond flour, sifted.
  • 2 tbs. tapioca flour
  • 1 egg
  • 3 egg whites beaten until stiff.
  • 1/4 C. almond milk
  • 1 tbs. oil
  • 1tbs. xylitol or agave syrup
  • 1 tsp. cinnamon
  • 1/2 tsp vanilla
  • 1/4 tsp. salt
  • 5 drops orange essential oil

Directions

  • Beat the 1 egg. Add the oil, milk, xylitol, cinnamon, vanilla, salt and essential oil.
  • Mix well. Fold the stiffly beaten egg whites into the batter, gently.
  • Heat a skillet or grill on low, spray with oil and cook pancakes until golden.
  • Optional: Top the pancakes with your favorite fruit. I used cooked apples.

Almond Flour Bread

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Benefits of Almond Flour

  • Almond flour is a favorable flour to use in baking because it is low glycemic.
  • Almonds are an alkaline food, helping maintain a healthy alkaline body PH.
  • Good for your heart, almonds contain no cholesterol.
  • Help yourself lose weight with a high fiber, high protein snack.

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 Ingredients

  • 1 1/2 C. almond flour
  • 1/4 C. tapioca flour
  • 1/2 C. flax meal
  • 1/3 C. rice flour
  • 1/2 tsp. salt
  • 1 1/2 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 5 eggs (separated)
  • 1/4 C. oil (I used walnut oil)
  • 4 oz. unsweetened applesauce
  • 2 tsp. xylitol
  • 1 tbsp. apple cider vinegar

 Directions

  • This is how I put it together using my vitamix.
  • Measure all the dry ingredients into a sifter.
  • Put the 5 egg yolks into the processor, mixing until light yellow.
  • Add to the yolks the oil, xylitol, applesauce and vinegar.
  • Allow that to mix well.
  • Now all the dry ingredients is measured out into the sifter so all I have to do is sift the dry ingredients into the processor and pulse to mix.
  • Mix the dry ingredients 1/3 at a time so it blends evenly.
  • In a separate bowl, beat the 5 egg whites until stiff.
  • Pour the batter from the processor into a bowl.
  • GENTLY fold the egg whites into the batter. Do not over mix.
  • The reason for all the sifting and the egg white beating is because almond flour is dense and heavier than regular flour.
  • We want the bread to rise and be fluffy as it can be, so, beat and sift.
  • Pour the batter into a oil sprayed 7 1/2 x 3 1/2 bread pan.
  • In a preheated 350 degree oven, bake 30-35 min.