My weekend was highlighted by two very exciting developments.
The first was the realization that almond flour is in fact…ground almonds. Perhaps I’m the last one in the know here, but for several weeks I’ve been trying to justify spending $35 on a bag of flour. Unfortunately, little financial inconveniences kept cropping up: you know, paying for rent, laundry, new running sneakers (doctor’s orders), etc.–I just couldn’t bring myself to splurge.
But I’d heard too much about the wonders of this grain substitute: high protein, distinct rich flavor, and gluten free (which actually makes little difference to me, but is still intriguing). So I did some research (ie Googling) and discovered that ‘flour’ is a somewhat misleading term in this instance.
Fortunately, due to my current obsession with homemade granola, I do keep my kitchen well-stocked with nuts:
The fourth jar from the left just so happens to be blanched almonds.
It gets better. The ratio of slivered almonds to almond flour is apparently equal–how easy is that! So I measured out a cup and a half of nuts, placed them in the food processor and pulsed away until they had a grain-like texture. (Warning: over-processed nuts will turn into butter).
While many think of Friday night as an opportunity to hit the town, in the Eccles household this was always (and still is) pizza night. Pizza night involved pajamas, plenty of wine, a good movie, and, of course, pizza. It’s a tradition that I’ve never entirely gotten over, which is perhaps why the majority of Friday nights I still find myself craving a nice cheesy pie.
As luck would have it, almond flour can be used to make a delectable pizza crust. It has quite a strong, almost sweet flavor. What’s the word I’m looking for…nutty? And it’s firm but moist, more like a thin crust than deep dish. Best of all, it’s quick, easy, and well worth a try if you’re looking to put a new spin on your pizza pie.
Almond Flour Pizza Crust
1 ½ cups almond flour
¼ teaspoon salt
¼ teaspoon baking powder
1 large egg
1 tablespoon olive oil
Preheat the oven to 350 degrees F. Combine the almond flour, salt, and baking powder. In a separate small bowl, whisk the egg and olive oil. Add the wet mixture to the dry mixture and stir to combine. Place a piece of foil on a baking dish and grease it very generously. Press the dough into a 10″ circle. Cook the crust for 15-20 minutes or until slightly golden. Remove, add toppings, and cook for another 10-15 minutes, or until the cheese has melted.
Using almond flour makes the crust such a distinct component, there’s really no need to go crazy with toppings. In this case, I used what I had in the kitchen pre-Saturday morning grocery trip: sweet potato, broccoli, tomato sauce, and lots of cheese. I baked the sweet potato for an hour at 400 degrees, mashed it with salt and thyme, and stirred in about 1/3 cup of tomato sauce. I spread this on the crust, sprinkled it with a hefty amount of shredded cheddar, and topped it off with steamed and salted broccoli.
Exciting development number two: I think I’ve gotten the hang of this double wedding ring quilt. I spent some quality time on my misbehaving seams and we seem to have to come to an agreement. I won’t bore you with the details of ironing/seam-pressing/pinning techniques… but lookie here:
I did a little more work after this picture was taken and I have officially finished one row. Only seven more to go. And you know what? After all my talk of not being in the mood for a big, time-consuming project, I’m loving this. It’s methodical and slow-going, but I’m finding that mode of working very comforting at the moment—my quilting muse works in mysterious ways.
I hope you made some delightful discoveries this weekend too!