Almond flour is formed from grinding blanched, devoid of dark almond peel. This product is a great replacement for traditional types of flour used both for baking bread and other sweet pastries. It has a sweet taste and an amazing aroma. Does not contain gluten, which is important for people suffering from celiac disease. Almond flour does not include gliadin, which is responsible for stimulating the appetite and amylopectin A, which raises blood sugar levels. Also devoid of agglutinin destroying the intestine.

Why is it worth using almond flour?

This flour is rich in proteins, which constitute up to 20% of its composition. In addition, it is a rich source of carbohydrates, fiber, vitamins B1 and B2, vitamins E and PP, as well as minerals and elements necessary for the proper functioning of the body such as calcium, potassium, zinc, copper and magnesium. Almond flour is very nutritious and satiating, therefore it is recommended to people who care about their weight.


Paleo banana bread (with coconut milk)

Preparation time: 1 hour

Serving for four people

6 eggs

2 very ripe bananas

1/3 cup of coconut milk (łoko-kokosowe-mleczkoekekologiczne-200g-ekogram-zielonki.html)

¼ cup of honey

¾ a glass of coconut flour

½ cup of almond flour

¼ cup of coconut oil (

1,5 teaspoons of cinnamon (

2 teaspoons of baking soda (

½ teaspoon of salt (

1 teaspoon vanilla extract


Pour the eggs into a large bowl and beat with a mixer. Then add bananas, coconut milk, honey and melted coconut oil. We mix everything until the banana is completely dispersed. Then add the remaining ingredients and mix thoroughly - this is where you can use the spoon. The resulting mass is transferred to pre-prepared, lined with baking paper or greased molds and baked in 180 degrees for a period of forty to fifty-five minutes. We check the baking condition with a spike. If the stick is dry after removing it - the baking has come to an end. We leave the bread in the mold for about a quarter of an hour and only after this time we pull it out and allow it to cool down.

Pieguski cakes

Preparation time: 30 minutes

A portion for twenty cookies

2 glasses of almond flour (

2 eggs

¼ cup of coconut oil (

1/8 cup of coconut milk (łoko-kokosowe-mleczkoekekologiczne-200g-ekogram-zielonki.html)

3 teaspoons of xylitol (

½ teaspoon of baking soda (

1/4 teaspoon of fine sea salt (

125 grams of dark chocolate containing more than seventy percent of cocoa

at its own discretion, you can add vanilla extract or other


Mix the flour with baking soda, xylitol and other dry ingredients in a bowl. In the second vessel, lightly whisk the eggs with the oil, then combine the contents of both containers. Finally, add the finely chopped chocolate to the resulting and well-mixed mass. We put a baking tray on previously prepared baking tray lined with a spoon or manually shaped cookies. We put the filled baking tray in a preheated one to eighty degrees of oven and bake for twenty-five minutes.

Almond crumble

Preparation time: 30 minutes
Very easy

Serving for four people

400 grams of blueberries

1 pack of raspberries

2 ripe nectarines or peaches

70 grams of butter

70 grams of brown sugar (

80 grams of almond flour (

30 grams of almond flakes


After cutting the nectarines, cut them into pieces - not very small (each quarter divided into three parts). Place all fruits in a casserole. From the butter, sugar, almond flour and cereal, crumble the crumble, which we sprinkle with fruit. We bake it in one hundred eighty degrees for twenty minutes. Serve with your favorite ice cream.

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