I like Figs - at least, certaIn kinds of them. This has always been my favorite recipe for them:
I LOVE that fig recipe of yours——outstanding use of figs.
Now that we’re all keto, carbing, or n/g, here’s some tips using other flours. Bob’s Red Mill supermarket section has a wide variety.
Almond flour is so expensive-—choose recipe carefully, replace at 1:1 ratio. CAUTION Sometimes replacement doesn’t work.
Almond flour can mean:
<><> almond meal,
<><> ground almonds,
<><> blanched almond flour, and so on.
<><> Finely ground, blanched almond flour works best (organic is even better, but hard to find and more expensive).
<><> Blanched almond flour works especially well to produce lighter, cake-like or cookie-like results.
<><> Almond meal works well for denser and slightly grainy texture recipes.
A GOOD BEGINNING Almond flour is healthy – a nice bonus.I started w/ blanched almond flour to eliminate all wheat and gluten and as a bonus, it eliminated my underlying anemia; has a good boost of essential vitamins and minerals, including iron and calcium and vitamin E. It also has a higher protein content (and lower carbs).
Nut flours also include cashew, hazelnut, peanut, and pecan. I use almond flour because it comes ready to use.
Nut butters are good in baked goods that are softer and/or denser, such as cookie bars, cakes and breads. I store it friged/sealed in plastic a few months from 25 pounds bags; 3 months or so shelf life. It’s cheaper to buy bulk; than 1 and 5 pound bags. Store sealed in frige; tends to absorb odors; can freeze/airtight; defrost as you use it.
Almond flour / How to make your own.
Blender blanched almonds—if you overblend, you’ll end up with almond butter (not a bad thing). So watch closely. Experiment with a small batch w/ sliced blanched almonds processed into flour.
Almond meal: proc/grind almonds (raw or roasted w/ skins on).
Process slivered blanched almonds in a coffee grinder, then sieve. Check out how here: http://faithepp.blogspot.com/2011/11/how-to-make-almond-or-rice-flour-in.html.