1 CARROT MUFFINS
Stir 2 cups almond flour,
1 1/2 cups grated carrot,
1/2 cup chopped walnuts,
1 tsp. baking powder, and
1/2 tsp. each baking soda,
salt, and ground nutmeg in
a large bowl. Stir in 3 Tbsp.
melted butter, 1/2 cup honey,
and 2 eggs. Fill greased
muffin pan; bake at 350°F
until set, 18 minutes. Let
cool in pan for 5 minutes.
Remove from pan; let cool
on a wire rack.2 MACAROON CAKE
Beat 3 eggs and 1 cup sugar
with an electric mixer in a
large bowl. Set over a pot of
simmering water and whisk
until warm, 3 to 5 minutes.
Remove from heat; beat on
high until tripled in volume,
5 minutes. Fold in 1 1/2 cups
each unsweetened shred-
ded coconut and almond
flour and 1/2 tsp. salt. Spread
in greased, parchment-lined
9-inch cake pan. Top with
1/4 cup sliced almonds. Bake
at 350°F until firm, 25 min-
utes. Let cool completely.3 CRISPY FISH FILLETS
Mix 1 cup almond flour and
1 tsp. each chili powder and
salt in a large bowl. Dip 4
white fish fillets (1 1/2 lb.) in
1 beaten egg. Dredge in flour
mixture; press to adhere.
Heat 1/2 inch canola oil in a
skillet over medium-high.
Cook fish until browned and
cooked through, 3 minutes
per side. Stir 1/2 cup mayon-
naise and 3 Tbsp. pickle
relish in a small bowl; serve
with fish.It’s the ultimate go-to for cooks avoiding
gluten, but this wonder ingredient—
which really is just finely ground blanched
almonds—belongs in everyone’s pantry.
As a replacement for all-purpose flour,
it adds a subtle nuttiness and a hit of
fiber to muffins and pancakes. If you pair
it with coconut (in a macaroon cake,
for example), it becomes irresistibly
chewy. It’s also a creative coating for
fish fillets and chicken. Store it in
the fridge—that is, during those rare
moments you’re not using it.Quick IdeasAlmond FlourThe StapleBy Ananda Eidelstein
Recipes by
Anna TheoktistoPhotograph by Corey OlsenPROPSTYLING^
BYMIA
KOK
ATOH38 REAL SIMPLE APRIL 2020WHAT WE LOVE0420STA.V1.indd 38 FINAL 2/19/20 10:23 AM