Here is another variant for baked goods.

Ingredients

• 175 grams Almond Flour
• 2 TBS Golden Flax
• 2 TBS Powdered Psyllium Husk
• 1 TBS Baking Powder
• 2 TBS Powdered Cream Cheese (optional)
• 1/2 tsp Salt
• 1 Cup Boiling Water

Instructions

Preheat an oven to 350 degrees.

Combine the dry ingredients in a bowl, and mix well. Add the boiling (and I do mean boiling) water, and blend well. This gives you the dough.

Take a blob about the size of a golfball, and press it flat in a tortilla press. If you don’t have a tortilla press, you can roll the dough out, but that will take longer. This is a forgiving dough, if it tears, you can press it together or patch over it.

Wrap the items to be baked, and place on a baking sheet. For these, I prefer the USA Pans cookie sheet. Bake for 30-45 minutes, turning as necessary to get all sides a solid deep brown.

This can be used to make a cake, or to make baked chocolate doughnuts, if you use an appropriate pan.

Dry Ingredients

120g Almond flour
2T / 20g Coconut Flour
1/4 cup Cocoa
1/2 tsp Baking Soda
The sweetening equivalent of 1 cup of sugar
1/4 tsp salt

Liquid Ingredients

225g Buttermilk
2 large eggs
30g Melted Unsalted Butter or Ghee
1 tsp Almond extract

Instructions

Preheat oven to 350 degrees (325 if you are using a convection oven).

Spray your baking pan with olive oil.

Combine dry ingredients and blend well.

Combine all wet ingredients except the butter, and mix well. Then add the
melted butter and mix.

Combine all ingredients into a batter, and pour or spoon into the pan or pans.

Bake for 30 minutes. Remove from the oven and let cool fully before removing the cake/doughnut from the pan(s).

Please note, this recipe is based heavily on this bread recipe from Maria Emmerich. 

Ingredients

175g Almond Flour
2 tsp Baking Powder
1 tsp Sea Salt
2 TBS Powdered Psyllium Husk
3 TBS Powdered Egg Whites
2 TBS Olive Oil
6 TBS Water
1 cup Boiling Water

Instructions

Heat a griddle to 400 degrees. This is easiest to accomplish with a non-stick electric griddle.

Cut a heavy duty quart plastic bag such that it has three of the four sides open (making it effectively a hinged pair of plastic sheets).

Combine the dry ingredients, and mix well. Add the olive oil and the non-boiling water, and mix well. Add the boiling water, and mix well.

Form a ball of dough roughly the size of a golf ball. Put it between the plastic sheets you made earlier, and use a tortilla press to flatten it. Cook the flatbread on the griddle until it is lightly browned on each side. Once you are comfortable with this, you can cook multiple flatbreads simultaneously.  This recipe should make roughly 18.