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.

I’m quite fond of crumpets.

Well, to be more precise, I was quite fond of crumpets, now they are more of an unrequited love.

Unfortunately, while part of the rise of a crumpet is due to chemical leavening (the only real option if you are avoiding grains), part is also due to a traditional yeast rise. So, no crumpets.

But you can get something in the same gastronomic niche using a good pan, eggs, and almond flour. What you get is richer than a crumpet, because of the necessary addition of the eggs.

In a traditional wheat flour crumpet, the flour serves three purposes. It is obviously the bulk of the material of the crumpet, but it also serves as the food for the yeasts, and the gluten in it provides the structure. We don’t have flour, we need to replace all three of those purposes with alternatives.

In this recipe, the almond flour serves as the bulk material. Any nut-flour could be substituted here, but almond flour gives a nice neutral flavor. The double-acting baking powder (make sure to get aluminum free) serves as the leavening agent, and the eggs form the structure that will expand and hold the whole thing together.

Note also that I’m using good butter here (Kerrygold, salted). If you are avoiding milk solids, you could substitute a good grass fed Ghee. If you are avoiding anything dairy, substitute another oil. With that, the recipe.

Ingredients

160g Almond Flour
1 TBS Baking Powder
1/2 tsp Salt
1/2 tsp Yeast (optional) or to taste
2 large eggs
120g Almond Milk (Unsweetened, unflavored)
56g Butter (melted)

Instructions

Pre-heat the oven to 350 degrees.

Spray olive oil on the inside of the muffin pan.

Combine the dry ingredients, and mix well. Add the eggs, and mix them thoroughly into the dry ingredients. Add the almond milk, and continue to mix thoroughly. You should have a thick but liquid batter. Add the melted butter, and again blend it thoroughly into the batter.

Using a spatula, divide the batter equally into the six chambers of the muffin pan, and spread it smoothly and evenly in each.

Bake for 25 minutes at 350 degrees, or until the edges are becoming a dark brown. The top will likely stay a light brown. The brioche should be soft to the touch on the top, but cooked through, and browned on the sides and bottoms.

As with all nut-flour breads, refrigerate what you do not eat immediately.