Trying to eat gluten-free? Check out these easy, flavorful recipes using almonds in their many delicious forms—processed into flour, whirred into butter and transformed into creamy milk.
Lacy Almond Crepes
Gluten-free, grain-free, paleo, vegetarian
Piping-hot crepes like the ones made by street vendors in Paris are delicious, but they’re also made with white flour. This version turns traditional crepes into flavorful, delicious almond flour crepes. Perfect when stuffed with fresh fruits and whipped cream, or topped with pure maple syrup, these crepes may just have you feeling like you’re enjoying brunch in France!
½ cup blanched almond flour
1 tablespoon honey
1 tablespoon pure vanilla extract
¼ teaspoon sea salt
4 tablespoons butter or coconut oil
• In a blender, combine the eggs, flour, honey, vanilla, and salt. Pulse until very well mixed.
• Heat a large nonstick skillet over medium heat. For each crepe, melt a half-teaspoon of butter in the skillet, spreading the melted butter around to coat the bottom of the skillet.
• Spoon ¼ cup of the batter into the skillet. Quickly swirl the skillet around to spread the batter very thin across the bottom of the skillet.
• Cook the crepe just until it begins to peel back slightly around the edges, about 30-45 seconds.
• Use a spatula to lift the crepe from the skillet. Serve with your favorite toppings.
Fresh and Healthy Ways to Stuff Your Crepes
Crepes can be a delicious breakfast or a decadent dessert. Here are some of my favorite healthy ways to stuff crepes.
• Fresh berries drizzled with honey or maple syrup
• Bananas and chocolate almond butter
• Fresh mango, banana, and toasted coconut with a drizzle of coconut milk
• Fresh spinach wilted in garlic, topped with almond milk alfredo
• Avocado slices and pico de gallo salsa
Makes 12 Crepes
Per Serving (1 Crepe)
Calories from Fat: 5.1
Total Fat: 6g, 9%
Saturated Fat: 3g, 15%
Total Carb: 6g, 2%
Dietary Fiber: 0g, 0%
Cholesterol: 78mg, 26%
Sodium: 118mg, 5%
Vanilla Almond Milk Custard Pie
Dairy-free, gluten-free, grain-free, paleo, vegan, vegetarian
The basic almond milk custard makes a base for any flavor you desire. Craving banana cream, coconut cream, or chocolate cream pie? Start here, then follow the tips for turning this basic vanilla custard into the almond milk-based cream pie of your dreams.
1/3 cup honey, agave nectar, pure maple syrup, or sugar
1 tablespoons butter, Earth Balance, or melted coconut oil
1 tablespoon pure vanilla extract
3 cups almond milk
3 ½ tablespoons arrowroot powder or ¼ cup cornstarch
¼ teaspoon salt
1 prebaked Almond Flour Pie Crust
• In a large saucepan over medium heat, whisk together the honey, butter, vanilla, and 2 cups of the almond milk. In a small bowl, whisk together the remaining 1 cup of almond milk with arrowroot powder. Slowly add this mixture to the saucepan, whisking constantly until the custard begins to thicken. If you’re thickening it with arrowroot, you don’t want the custard to boil. If you’re thickening it with cornstarch, the custard will need to come to a boil in order to thicken properly. You’ll know when your custard is ready because it will become the consistency of pudding.
• Remove from the stove, whisk in the salt, and allow the custard to cool before spooning into your prepared pie crust.
• Cover and refrigerate until chilled, about 2-3 hours.
Makes 1 Pie (8 Servings)
Per Serving (1/8 Recipe, Custard Only)
Calories from Fat: 193
Total Fat: 21.5 g, 33%
Saturated Fat: 19.0g, 95%
Total Carb: 17.0g, 6%
Dietary Fiber: 2.0g, 8%
Cholesterol: 0mg, 0%
Sodium: 87mg, 4%
Custard Cream Everything
Turn this easy vanilla custard into all of your favorite cream pie fillings with a few easy mix-ins.
Banana Cream Pie
Whisk two ripe, smashed bananas and 1 tablespoon rum flavoring into the vanilla custard as soon as you remove it from the heat.
Coconut Cream Pie
Whisk 1 cup toasted, finely shredded coconut and 1 teaspoon coconut extract into the vanilla custard as soon as you remove it from the heat.
Chocolate Cream Pie
Add 3 tablespoons chocolate chips and 3 tablespoons cocoa powder to the saucepan when you add the butter and honey.
Lemon Cream Pie
Instead of the initial 2 cups almond milk, use 1 ½ cups, and before adding the arrowroot mixture, stir in 1/3 cup freshly squeezed lemon juice and 1 tablespoon fresh lemon zest (1 teaspoon lemon extract will boost the flavor even more). Heat until thickened, as per original recipe instructions.
Key Lime Cream
Instead of the initial 2 cups almond milk, use 1 ½ cups, and before adding the arrowroot mixture, stir in 1/3 cup freshly squeezed lime juice and ½ tablespoon fresh lime zest to the vanilla custard recipe. Tint with a drop or two of natural green food coloring, if desired.
Almond Butter Hummus
Dairy-free, gluten-free, grain-free, vegetarian, vegan
Hummus has grown in popularity over the years, and for good reason—it’s delicious! This recipe adds creamy almond butter for a touch of natural sweetness and tons of flavor. Raw or roasted almond butter works equally well in this hummus. This recipe calls for roasted garlic, which is usually found in the olive bar, near the deli section of most grocery stores. If you can’t find it, feel free to omit it.
2 cloves roasted garlic
1 (15-ounce) can garbanzo beans, drained and rinsed
¼ cup + 2 tablespoons olive oil
3 tablespoons almond butter
3 tablespoons lemon juice
¼ teaspoon salt
1 tablespoon finely chopped flat-leaf parsley
¼ teaspoon smoked paprika
• Place the garlic, garbanzo beans, ¼ cup of the oil, the almond butter, lemon juice, and salt in a food processor fitted with a metal blade. Pulse to desired consistency. Add more salt if desired.
• Garnish with a sprinkling of fresh chopped parsley and paprika.
Makes 16 Servings
Per Serving (1/16 Recipe)
Calories from Fat: 30
Total Fat: 5g, 8%
Saturated Fat: 0g, 0%
Total Carb: 19g, 6%
Dietary Fiber: 4g, 16%
Cholesterol: 0m, 0%
Sodium: 349mg, 15%
Recipes from the book Almonds Every Which Way by Brooke McClay. Reprinted with permission from Da Capo Lifelong, © 2014. Photo credits: Brooke McClay, Franklin Bennett, and Melanie North.