There is a few of us on the free forum that are currently doing low carb. One of my main reasons is to help things along a little, more so my appetite control and I am working out nearly every day so I should be getting more protein.
I've been doing a bit of research and I found a way you can "substitute" ground almonds for normal flour for all those low carb people. I'm a recipe book collector and if I can find ways of substituting things then I'll find a way because I have so many great recipes at home and I love trying to see what I can create. Anyway people on low carb diets may have problems with flour and making sweet treats (yes guilty of having a muffin or a cake of some sort for afternoon tea).
So I've been trying to find a way of substituting ground almonds (often referred to almond meal or almond flour) for normal flour. Now self raising flour is just simply normal flour with raising agents and a little salt (raising agents like like baking powder or bicarb and cream of tartar). If you are making say a cake, just simply subsititute the flour with the same amount of ground almonds.
So you recipe calls for 1 cup, add 1 cup of ground almonds. 100g of almonds is 1 cup of ground almonds. When grinding almonds, don't grind them too much, otherwise you'll get almond butter. You can add a tablespoon per 100g of almonds this will stop the almonds from clumping together, or you can simply toast them to dry them out a bit.
If your recipe calls for self raising flour then add a teaspoon of baking powder. You may need to experiment with this and I'm not sure myself on quantities as I'm yet to try it out myself, but with all the recipes I've been looking at it's about 1 teaspoon for about 1.5 - 2 cups worth.
I'm going to try out some blueberry muffins when i get some more almonds so i'll post the recipe. Also you can create different nut flours, you don't have to stick with almonds. Almonds just happen to be high protein and low carb and extremely good for you. You can try peacans, hazlenuts, walnuts or even peanuts.
