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baking hack #1 - ground almond

12th August 2015 by Jason

To celebrate the start of the Great British Bake Off, we're revealing the best baking hacks from the graze kitchen...

Jason

To make our delicious raspberry bakewell, I got rid of butter and wheat flour and replaced them with ground almonds and apple fibre. This makes it moist and naturally flavourful. Using our specially crafted recipe means it comes in at just 114 cals.

ground almond bakery hack
bakewell tart

why use ground almond?

Ground almond is a great substitute for regular flour, which means it’s perfect if you’re looking to cut out or reduce the amount of gluten in your diet.

It’s packed with great stuff like protein, calcium and vitamin E, and a good source of omega 3 essential fatty acids. On top of all that, it’s low in carbohydrates!

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how to use ground almond

Ground almond works brilliantly in almost all cake and muffin recipes. You can also try it with cookies, pancakes, and some savoury dishes.

If you’re working with volume, simply use the same volume of ground almonds as you would regular wheat flour. If you’re working with weight, use 75g of ground almonds instead of 100g of flour.

To make sure your bake still rises as well as it should, use slightly more rising agent (e.g. bicarbonate of soda). Also be sure to butter and line your pan with baking paper to avoid sticking.

When you take your bake out of the oven, try to leave it for a few minutes before prising it from the pan, and then loosen it carefully with a knife.

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Jason

By Jason, graze taste expert.

Taste expert Jason loves experimenting in the kitchen. He spends most of his time working with our tech team to keep the graze online shop running at its best. In his spare time he grows succulents and makes his own crockery.

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