GRAIN AND GLUTEN-FREE NUT FLOUR BLEND · GRAIN AND GLUTEN-FREE NUT FLOUR BLEND R E C IP E B O OK. 1...

GRAIN AND GLUTEN-FREE

NUT FLOUR BLENDR E C I P E B O O K

1 PA M E L A’ S N U T F LO U R B L E N D

“I absolutely LOVED the nut blend. I’m a huge almond meal fan to begin with, and loved that the nut blend acted the same as almond meal but had a more rich, deep flavor.” –Leah (Gluten-Free Blogger)

For instructions on how to make Grain-Free Chocolate Peppermint Bites shown in this photo, visit our website.

A GRAIN-FREE REVOLUTIONARY NUT BLENDI’ve combined the wonderful rich

flavor of almonds, pecans and

walnuts with organic coconut to

create this unique, paleo-friendly

blend. In addition to its amazing

taste, this blend is packed with

added protein, fiber and other health benefits.

Enjoy these recipes, or use this Nut Flour Blend

the same way you would use almond meal, or

substitute 1/4 cup or more of the flour called for

in your favorite recipes, or sprinkle on smoothies,

salads and yogurt.

R E C I P E B O O K 2

B R E A K F A S T

Artisan Bread

Add a nutty taste and texture to bread.

INGREDIENTS:3 1/4 cups Pamela’s All-Purpose Flour Artisan Blend (460g) 3/4 cup Pamela’s Nut Flour Blend (80g) 2 1/4 tsp salt 3 1/2 tsp yeast 1 1/2 cups warm water (100°) 2 TBSP honey or agave 3 eggs, large 1/4 cup plus 2 TBSP oil

DIRECTIONS:Proof yeast by sprinkling yeast on top of 1 1/2 cups warm water (100°). Whisk dry ingredients in bowl of stand mixer. Mix together honey, eggs and oil. Make a well in dry ingredients, and add the egg mixture and proofed yeast with water. Mix on low until flour is moistened. Mix on high until totally mixed, less than a minute.


Scoop into pan sprayed with non-stick spray and fit with a parchment collar. Gather up the dough into a dome shape with a spatula and oil, and cut a couple of small slits in the top to prevent uneven splitting while baking. Drape with plastic wrap and let rise to double the dough size in warm draft-free spot. Preheat oven to 350°. Bake 60 to 70 minutes until light feeling and nicely browned.

Banana Walnut Muffins

Start your morning with this delicious and nutritious muffin.

Yield: 12 regular muffins or 6 extra large muffins

INGREDIENTS:1 1/4 cups Pamela’s Nut Flour Blend (135g) 3/4 cup Pamela’s All-Purpose Flour Artisan Blend (105g) 1 TBSP baking powder 1/2 tsp salt 2 eggs, large 1 cup milk, or other liquid of choice 3/4 cup sugar, brown, white or coconut sugar 1/2 cup oil or butter, melted 1 tsp vanilla 1/4 tsp nutmeg (Optional) 1/2 cup ripe to over-ripe banana (1 large) 1/2 cup walnuts, toasted and chopped

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DIRECTIONS:Pre-heat oven to 400° with rack in the center of oven. Line a 12 cup muffin tin with cupcake papers and spray well. Set aside.

On a small plate or board, smash banana with a fork; leave some small pieces. In a medium bowl, whisk together all dry ingredients. In a larger bowl, add all liquid ingredients together, except banana and walnuts, and mix well. Add dry ingredients to wet ingredients and mix only until blended. Add banana and nuts, and mix again.

Scoop into muffin cups and bake for 18 to 25 minutes, or until center is firm to the touch (toothpick test does not work with this recipe).


Blueberry Lemon MuffinsBlueberries and lemon make a delicious morning treat.

Yield: 12 regular size muffins or 6 extra large muffins

INGREDIENTS: 1 1/4 cups Pamela’s Nut Flour Blend (135g) 3/4 cup Pamela’s All-Purpose Flour Artisan Blend (105g) 1 TBSP baking powder 1/2 tsp salt 2 eggs, large 1 cup milk, or other liquid of choice 3/4 cup sugar, brown, white or coconut sugar 1/2 cup oil or butter, melted 1 tsp vanilla 1/4 tsp nutmeg (Optional) 3/4 cup blueberries (keep some to sprinkle on top of muffins) zest of 1 lemon, or ½ tsp lemon extract

DIRECTIONS:

Preheat oven to 400° with rack in the center of oven. Spray a 12-cup muffin tin with non-stick cooking spray or line with sprayed cupcake papers. Set aside.

In a medium bowl, whisk together all dry ingredients. In a larger bowl, zest the lemon, add all liquid ingredients, and mix well. Add dry ingredients to wet ingredients, and mix only until blended. Gently fold in fruit.

Scoop into muffin cups and bake for 18 to 25 minutes, or until center is firm to the touch (toothpick test does not work).

Chef’s Notes: Use 1/4 cup dried blueberries with 1/2 cup fresh if your fresh blueberries are very large. These keep nicely until the next day, if covered. Great for lunch boxes, or wrap and freeze for later use. Thaw and eat, or warm in microwave for about 15 seconds.


Grain-Free Hearty Muffins These healthy and delicious muffins feature 3 TBSP raw veggies per muffin, plus extra protein and fiber from nuts, seeds and coconut.

Yield: about 10 regular-size muffins or 24 mini muffins

INGREDIENTS:1 cup Pamela’s Nut Flour Blend (110g) 1/2 cup brown sugar (or white or coconut sugar) 2 tsp cinnamon 1/4 cup currants or raisins (optional: soak in 2 TBSP hot water to plump then drain 1/2 cup shredded, unsweetened coconut 1 cup peeled and shredded carrot and/or yam (large shred) 1/2 cup grated apple, zucchini, or crushed and drained pineapple 1/2 cup walnuts, toasted and chopped (or other nut of choice) 1/2 cup pumpkin seeds, toasted (or other seed of choice) zest of 1 orange (Optional) 2 eggs, large 1/2 cup oil 2 TBSP liquid: orange juice, water, pineapple juice, milk or milk alternative


1/2 tsp ginger 1/2 tsp allspice 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt

DIRECTIONS:Pre-heat oven to 375° with rack in center of oven. Spray a 12-cup muffin tin with non-stick cooking spray or line with sprayed cupcake papers.

In a large bowl, whisk together the NUT FLOUR BLEND, sugar, cinna-mon, ginger, baking soda and salt. Stir in grated fruit, veggies, coconut and nuts. Mix well until all is coated. In a separate bowl, mix together eggs, oil, and liquid. Add to the flour mixture and stir until all ingredients are well combined.

In cupcake pan, scoop mixture into sprayed tin or papers and bake about 18 to 25 minutes for standard cupcakes, or 15 to 20 minutes for mini muffins. They will look a little dry and grainy when done.

Chef’s Note: Good the next day, if covered. Warm about 15 seconds in the microwave.

Morning Shake

Use any fresh and flavorful fruit you have — this is a good way to use extra ripe bananas--and top with our Nut Flour Blend for a cool, refreshing breakfast.

INGREDIENTS:1 to 2 cups whole milk plain yogurt 1 cup fresh raspberries 1 or 2 bananas 1/2 cup strawberries

DIRECTIONS:Add yogurt, fruit, and flax seeds to blender. Blend well, and taste for sweetness. Add honey if needed, and coconut water or juice to thin for desired consistency. Pour into a tall glass, and top with a spoonful of PAMELA’S NUT FLOUR BLEND.


1 to 2 TBSP flax seed honey to sweeten (optional) coconut water or fruit juice to thin Pamela’s Nut Flour Blend (as a topping)

Yogurt Parfait

What a beautiful and tasty way to start your day!

Yield: two large or 4 medium size parfaits

INGREDIENTS: 3 cups whole milk plain yogurt 2 cups fresh raspberries 1 or 2 bananas 1/2 cup blueberries honey Pamela’s Nut Flour Blend

DIRECTIONS:Combine 1 1/2 cups yogurt and 1 cup raspberries in a blender until thick and blended. Set aside.

Build parfait starting with a TBSP of honey and some berries in a tall, wide mouth glass. Next, spoon ½ the plain yogurt in the middle of the glass and add berries around the edge. Layer 1/2 the raspberry yogurt topped with 1 more TBSP honey. Ring the edge of the glass with sliced bananas.

Repeat combination starting with another layer of plain yogurt. Complete by dusting the top with a spoonful of PAMELA’S NUT FLOUR BLEND. Chef’s Note: If pressed for time, use 2 different flavors of commercial yogurt for layering the parfaits. Eliminate the honey if using sweetened yogurt.


L U N C H & D I N N E R

Quinoa Salad

This salad is great as a starter or served as a meal.

INGREDIENTS:QUINOA COMPONENTS 1 cup red quinoa (or your preference of any color quinoa) 2 TBSP vegetable oil 1/2 tsp cumin seed 2 cloves garlic, minced 1 large tomato, peeled and seeded 2 tsp fresh thyme and or 1/2 tsp dried thyme 2 cups vegetable stock 1/4 tsp cayenne (Optional) 1 TBSP lemon juice

SALAD COMPONENTS cherry tomatoes green onions cilantro avocado 1/4 to 1/2 cup Pamela’s Nut Flour Blend

VINAIGRETTE DRESSING 2 cloves garlic, minced 11/2 tsp Dijon mustard 1/2 tsp salt 1/4 tsp fresh ground black pepper 2 TBSP fresh lemon juice 2 TBSP apple cider vinegar 1/2 olive oil

DIRECTIONS:

QUINOA: Wash the quinoa in a large bowl of water by swirling the water and quinoa together. Drain and repeat until water runs clear. Use a large sieve to drain the quinoa completely.


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Heat oil to hot in heavy-duty, medium-sized saucepan. Add cumin seed, and stir. Add garlic, and stir. Add chopped tomatoes, and stir. Turn heat to medium, add thyme and stir, then add quinoa and stir about a minute. Add stock and cayenne, bring to a boil, reduce heat to lowest setting, cover tightly and cook 20 minutes (water should be evaporated). Take off heat and allow to rest, covered, for 15 minutes. Fluff with a fork to separate grains.

DRESSING: Combine garlic, mustard, salt and pepper in a small bowl. Add lemon juice and vinegar, and mix well. Whisk in olive oil very slowly to emulsify dressing,

SALAD: Cut cherry tomatoes in half. Slice green onions crosswise in 1/4-inch pieces. Chop cilantro slightly into medium pieces. Slice avocados into thin slices. Compose the salad by layering the quinoa, tomatoes, green onions, cilantro, and finally avocado slices. Sprinkle liberally with PAMELA’S NUT FLOUR BLEND. Serve with vinaigrette.

Chef’s Note: Have all the ingredients ready before you start the quinoa.

Grain-Free Meat Loaf This recipe substitutes Pamela’s Nut Flour Blend for bread crumbs in traditional Meat Loaf recipes.

INGREDIENTS:1 TBSP oil 1 medium onion, chopped 1/2 cup bell peppers, chopped 2 cloves garlic, chopped 1 lb. ground chuck or sirloin 1/2 lb. ground pork 1/2 lb. ground veal 1/2 cup milk or plain yogurt 2 eggs, large


2 tsp Dijon mustard 2 tsp Worcestershire sauce 1 tsp salt 1/2 tsp pepper 1 TBSP fresh thyme or 1/2 tsp dried 1/2 cup fresh parsley, minced 1 medium russet potato, grated 3/4 cup Pamela’s Nut Flour Blend Ketchup

DIRECTIONS:Preheat oven to 350°. Prep 9 x 13-inch pan by lining with foil or parch-ment and spray with non-stick spray. Set aside.

Sauté onions, peppers, and garlic in oil. Allow to cool. Mix together milk, eggs, mustard, Worcestershire sauce, salt, pepper, thyme and parsley.

In a large bowl, sprinkle half the NUT FLOUR BLEND in bottom, add ground meats, and sprinkle with last half of NUT FLOUR BLEND, and grated potatoes. Pour in liquids and mix lightly with your hands, or a wooden spoon, until incorporated. Form one or two oval loafs, and place in pan. Bake about 40 minutes. Remove from oven and cover with ketchup. Return to the oven for 20 more minutes. The internal temp will be 160°. Allow to rest 20 minutes before cutting.

Chef’s Note: The above specified ground meats and proportions are known as ‘meat loaf mix’, but if you can’t find it, use all chuck or sirloin


(with about 10% fat).


Grain-Free MeatballsLight and tender, these protein-rich meatballs will please both the cook, because they are easy to make, and the whole family, because they are so delicious.

INGREDIENTS:1 to 1 1/4 lbs. ground turkey (all dark or a mixture of light and dark is best) 1/2 lb. ground pork 1/2 cup Pamela’s Nut Flour Blend (55g) 4 small cloves of garlic, minced 2 TBSP fresh flat-leaf parsley, minced 1 TBSP dry basil 1 egg, beaten 11/2 tsp salt 1/2 tsp black pepper pinch of cayenne 4 to 6 cups store bought or homemade tomato pasta sauce

DIRECTIONS: Combine all ingredients, except tomato sauce, and mix well.

Shape into bite-size balls with a 1” to 1 1/2” scoop, and roll in hands. Distribute meatballs on a parchment paper covered sheet pan for baking (helps with easy cleanup).

In a preheated 350° oven, bake for 15 minutes, until just cooked – they will look shiny. Place meatballs in warm tomato sauce on the stove top (to let flavors marry) for about 5 minutes on low. Do not overcook or they will be dry.

Serve with gluten-free pasta, with tooth picks for a delicious appetizer, or on warm gluten-free bread with melted cheese for a wonderful meat-ball sandwich. This recipe can also be used in soup, without baking first – just make smaller balls and drop into simmering soup. They will float when cooked through.

Chef’s Note: Meatballs can be stored, well covered, in the refrigerator overnight for baking the next day.


Falafel

This traditional middle eastern food can now be made gluten-free!

Yield: 18 walnut size falafel balls

INGREDIENTS:1 can garbanzo beans, drained (15 oz) 1/2 cup onion, chopped fine 2 medium cloves garlic, peeled 2 TBSP fresh Italian parsley, chopped pinch of cayenne (optional) 2 TBSP All-Purpose Flour Artisan Blend 2 TBSP Pamela’s Nut Flour Blend

DIRECTIONS: In a food processor, process garlic to chop it, scrape down sides and add drained garbanzo beans. Pulse 3 short times, until very coarse-looking. Add all seasonings, parsley, cilantro and both flours and pulse until mixed. Do not puree if you want a chunky texture. If you prefer a creamier texture, puree. Add chopped onions and pulse 2 or 3 times, barely mixing; these will moisten the mixture. Put into a bowl, and hand mix to incorporate all fully.

Scoop into 1 to 1 1/2” balls and roll in damp hands to compact and smooth a little. Place on a parchment paper lined tray or sheet pan, and cover until ready to cook. See below for directions to deep fry or bake. Falafel will hold in refrigerator for 3 to 4 days before cooking (even if they look a little dry).

TO FRY Heat oil, 2 1/2“ to 3” deep, in a high-sided pan or fryer, to 370° (deep fry stage on thermometer). The oil needs to be hot to cook the falafel properly. Once oil is hot, test one falafel; it should sink and come back up boiling. Cook a few at a time for about 1 1/2 to 2 minutes or until golden brown, depending on pan size. It’s best if falafel balls do not touch each other in oil. Drain on paper towels. Serve warm with tahini and hummus, sprinkled with finely chopped parsley and lemon juice, or with your favorite dip.

TO BAKE Preheat oven to 350°. Prep a sheet pan by spraying with non-stick spray or rub with a bit of oil. Scoop and form falafel balls, place on oiled sheet pan with space between, and flatten slightly. Spray or brush with a light coat of oil. Bake about


1 TBSP cilantro, chopped 1 tsp dry coriander 1 tsp cumin 1 tsp salt

10 minutes, and then use a thin or sharp metal spatula to flip them over. Oil tops again and bake another 10 minutes until crisp and bottoms are browned.

Pizza Crust

Add protein, fiber and texture to your pizza crust by combining our Nut Flour Blend and our Pizza Crust Mix.

Yield: one large or two medium crusts

INGREDIENTS:

1 1/2 cups Pamela’s Pizza Crust Mix (250g) 1/2 cup Pamela’s Nut Flour Blend 1/4 tsp salt 1 cup + 2 TBSP warm water (max 100°F) 2 1/4 tsp yeast 2 TBSP olive oil


DIRECTIONS: In the bowl of a stand mixer, whisk together first three ingredients. Add water, yeast and oil, and mix on medium speed for about a minute. Scrape down sides of bowl with rubber spatula and smooth into a dome of dough in the bottom of the bowl. Cover bowl with plastic wrap and let rise in warm, draft-free spot until doubled, about 45 to 60 minutes.

Use a large piece of parchment paper sprinkled with a little extra Pizza Crust Mix or cornmeal; place dough on prepped parchment and sprinkle top with a little more flour blend. Use your fingers and palm to flatten and press dough into shape. Form crust edge by pushing extra dough to the edge. Make either one large or two medium pizzas.

Bake on the top shelf of a pre-heated 475° oven. Pre-heat the pizza stone or pan. Slip the parchment with pizza crust onto the pizza stone or


pan. Bake for 8 to 10 minutes. Remove pizza, add sauce, cheese and top-pings, replace on stone or pan and bake about 8 to 10 more minutes, until cheese is melted and crust is browned slightly on the botom.

BreadingThis is a very light coating that is quick and easy. Use it to dress up fish or chicken.

INGREDIENTS:8 to 10 chicken tenders (or 4 to 6 small fillets of sole or other small fish)

DIRECTIONS: Unwrap fish or chicken, and place on plate. If using the tenders, pound lightly between two pieces of parchment paper to make a consistent 1/4” height. Season well with salt and pepper. For dredging, put NUT FLOUR BLEND in a pan or plate with sides (such as a pie plate). Press fish or chicken into the NUT FLOUR BLEND and pat gently, turn over and press second side into the NUT FLOUR BLEND, again patting gently to help it to adhere. Place on fresh parchment paper or sheet pan.


salt and pepper 1 cup Pamela’s Nut Flour Blend coconut oil for frying

In a large cast iron, or heavy-duty, frying pan, heat oil (just 1/4” deep), to 350°. Carefully put in as many dredged tenders or fillets as will fit with some room to flip over. Fry for about 3 or 4 minutes, until nicely browned, then flip and cook another 2 minutes or until completely cooked through. Drain well and serve.

Pesto Sauce

This is such an easy way to make fresh, delicious pesto.

Yield: 2 1/2 cups

INGREDIENTS:1 clove garlic 1/2 cup Pamela’s Nut Flour Blend 1to 1 1/2 cups olive oil 1 tsp salt 2 bunches fresh basil (about 2 cups, packed) 1 bunch Italian parsley (about 1/2 cup, leaves only) 1 cup Parmesan cheese

DIRECTIONS:In blender, blend together garlic, NUT FLOUR BLEND, salt and 1 cup olive oil. Fill blender with basil and parsley leaves and pulse until leaves are ground but not totally smooth. Add cheese and blend. After blending, add more olive oil if needed for consistency.

Keep in a container in refrigerator. If freezing, cover top of sauce with


thin layer of oil.

D E S S E R T

Chocolate Chip Cookies

Add Pamela’s Nut Flour Blend to traditional chocolate chip cookies for an enhanced taste and texture and to increase the nutritional value.

Yield: about 48 cookies

INGREDIENTS:1 1/4 cups Pamela’s All-Purpose Flour Artisan Blend (175g) 1 cup Pamela’s Nut Flour Blend (110g) 1 tsp baking soda 1 tsp salt 1 cup butter, soft 3/4 cup white sugar 3/4 cup light brown sugar, packed 1 tsp vanilla 2 eggs, large 1 3/4 cups semi-sweet GF chocolate chips 1 cup chopped walnuts (optional)

DIRECTIONS: Preheat oven to 350°.

In the bowl of a stand mixer, beat butter, sugars and vanilla until light and creamy. Add eggs and mix to combine. Whisk together dry ingredients in medium bowl. Gradually add dry ingredients to mixer bowl to combine with wet ingredients. Add chocolate chips and nuts, and mix again.

Drop 1 TBSP scoops of dough on parchment-covered or lightly greased cookie sheet. Bake for 10 to 14 minutes or until edges start to brown.


Let cookies cool slightly and use a spatula to remove from cookie sheet.


Chef’s Note: These cookies are better if you use an insulated cookie pan.

Grain-Free Brownies

Rich, buttery, fudgy and light at the same time

Yield: nine 2 1/2-inch square brownies

INGREDIENTS: 10 TBSP butter, melted 1 tsp instant coffee (optional) 3/4 cup cocoa 1 cup sugar 1 tsp vanilla 2 large eggs 1/2 cup Pamela’s Nut Flour Blend (55g)

DIRECTIONS:Spray an 8 x 8-inch pan with non-stick spray, line the bottom with parchment paper, and for easy removal, line the sides with parchment also (brownies are thin).

Pre-heat oven to 350°, with rack in the middle of the oven.

In a medium bowl, mix together sugar, eggs and vanilla. Set aside. In a small bowl, mix cocoa, instant coffee (optional) and melted butter together. Add to sugar and eggs, and mix well. Add NUT FLOUR BLEND, and mix to combine. Scrape into pan and smooth out to corners evenly. Bake 18 to 24 minutes. Sides will rise, then middle will rise. Once all the brownie batter has risen, they are done. (If center starts to fall, they are definitely done!)

Cool on a rack. Do not remove parchment or start to cut before completely cool or they will break apart easily. Once completely cool, remove side parchment and run a knife around the outside edge to loosen. Place pan in the refrigerator until completely chilled. Flip out onto a parchment covered board, remove pan, pull parchment off the back of the brownies, and turn over so top is up. For clean cuts, chill in refrigerator, use a sharp knife, and clean the knife between cuts.

Chef’s Note: If you don’t let these cool before cutting, they won’t have a totally straight and clean edge, but the taste will make up for that!


Grain-Free Orange Cake Real oranges and our Nut Flour Blend combine to make a zesty, grain-free dessert.

Yield: one 9-inch cake

INGREDIENTS: 6 large eggs, separated 1/2 tsp kosher salt, divided in half 1 cup sugar, divided into 3/4 and 1/4 cups 2 medium oranges (3/4 cup total after supremed – see instructions) 2 cups Pamela’s Nut Flour Blend (220g) 2 tsp vanilla powdered sugar to sprinkle on cake

DIRECTIONS:Pre-heat oven to 350° with rack in the center. Use a well sprayed 9-inch spring form pan or a deep 9-inch round cake pan. Line pan with a parchment bottom and collar, spray again. Set aside.

Zest the best parts of both oranges into bowl of stand mixer.

To supreme the oranges: Cut off top and bottom of both oranges. Peel the oranges and separate into segments, removing as much of the pith from sides and center. Use a small sharp knife to separate the membranes from the orange segment; slice the membrane along the center of the segment (trying not to pierce the orange), then peel off and discard. Put all the supremed oranges into a 2-cup measuring cup, squeeze the leftover skins for their juice into the measuring cup, to equal 3/4 cup total.

Place the zest and oranges with juice into the bowl of a stand mixer. Using the paddle attachment, add the egg yolks, 1/4 tsp. salt, and 3/4 cup sugar. Mix on low until combined. Add the NUT FLOUR BLEND and vanilla, and beat on medium high until pale, approx. 3 minutes.

In a separate bowl, whip egg whites and remaining 1/4 tsp salt to soft peaks. Slowly add 1/4 cup of the sugar, and beat until firm, stiff peaks form.

Use a rubber spatula to gently fold the egg whites into the batter, and fold until well blended (a couple minutes). Once combined, pour into prepared pan and bake for 40 to 45 minutes, until golden brown all 27 PA M E L A’ S N U T F LO U R B L E N D

across the top.

Let cool on a rack for 15 minutes or more before removing the spring form band. If in a cake pan with a collar, let cool in pan before removing. It is normal for this cake to sink in the center a bit.

Chill in refrigerator before cutting. Dust with powdered sugar or glaze before serving.



Peanut Butter CookiesDelightfully crunchy, but a little chewy too, these grain-free peanut butter cookies will please everyone.

Yield: about two dozen 3-inch cookies

INGREDIENTS:1/2 cup sugar 1/2 cup brown sugar 1/2 cup peanut butter, almond butter or any nut or seed butter 1/2 cup shortening 2 TBSP milk 1 tsp vanilla 1 egg 1 3/4 cup Pamela’s Nut Flour Blend (200g) 1 tsp baking soda extra sugar to roll cookies

DIRECTIONS: Preheat oven to 350°.

Mix all ingredients except NUT FLOUR BLEND together by hand or in the bowl of stand mixer with the paddle, until well combined. Add half of the NUT FLOUR BLEND and mix, and then repeat with the rest of the NUT FLOUR BLEND.

Scoop and roll cookies into 1-inch balls (dough will be soft). Roll balls in sugar. Place on a parchment paper covered cookie sheet and flat-ten with the bottom of a glass that is dipped in sugar. This will prevent dough from sticking while being flattened. Sprinkle with turbinado sugar, if you like, before baking.

Bake 9 to 12 minutes. They will be golden and puffy when done. If they fall, they are definitely done and will be very crisp when cooled.

Cookies may be made ahead of time, rolled into balls. and then stored on cookie sheet in refrigerator, well-covered for up to 5 days. Or, freeze on cookie sheet, and once frozen, put in plastic bags until ready to use. With either of these methods, remove cookies right before you pre-heat oven. Then roll in sugar and put on cookie sheet. Press to flatten as above, sprinkle with sugar for extra sweetness and shimmer, and bake.


Coconut Macaroons Delicious and very easy — what a great way to please someone special

Yield: about 16 cookies

INGREDIENTS:7 oz sweetened coconut flakes 1/3 cup sugar 6 TBSP Pamela’s Nut Flour Blend (41g) 1/4 tsp salt 2 egg whites

DIRECTIONS:Pre-heat oven to 325° with rack in the center. Line a sheet pan with parchment paper.

Mix coconut, sugar, NUT FLOUR BLEND, and salt together in a deep bowl. Beat egg whites with a fork or whisk to just combine, with a few air bubbles. Add to coconut mixture, and mix well. Scoop onto the parchment lined pan with a 1 1/2-inch scoop. (You can use any size you want, the cooking time will vary.)

Bake for 20 minutes or until edges are starting to turn golden brown. Once baked, remove hot cookies and parchment to a cooling rack until totally cool. Drizzle with dark chocolate if desired.

These can be served warm. Keep cool and in an air-tight container separated with wax paper.

Chef’s Note: If using pure chocolate, add a few drops of coconut oil for a supple, liquid chocolate. This recipe works perfectly doubled, and will use the whole bag of coconut.

Nut Flour Crust for No-Bake Filling Use this grain-free crust with your favorite filling (see Coconut Custard recipe below).

INGREDIENTS:1 cup of Pamela’s Nut Flour Blend (110g) 1/2 cup sugar 1/2 tsp salt 1/2 cup butter, soft

Preheat oven to 325°, with rack in the center of oven. Spray the inside of a 9-inch spring form pan.

In a food processor, pulse NUT FLOUR BLEND, sugar, and salt. Add soft butter and run until smooth dough is formed.

Press dough evenly into the prepared pan. Lay a smaller piece of sprayed parchment over dough to press it into the bottom of the pan. Remove parchment and bake about 26 to 32 minutes, until golden brown all across the top.

Place on rack until completely cool before filling. Can be held a few days if stored air-tight in a cool place.

Coconut Custard Pie

The combination of the smooth custard and the grain-free crust is sweet delight.

INGREDIENTS:One prepared Nut Flour Crust for No-Bake Filling (see recipe above) 1 1/4 cups sugar or coconut sugar 1 cup cornstarch (sift or strain to remove lumps) 1/2 tsp salt 2 cups whole milk or half & half 2 cans (14 oz each) coconut milk 8 large egg yolks 1/2 cup coconut, toasted

DIRECTIONS: Set a large fine strainer or sieve over a large bowl. Set aside. (continued on next page)


In a large sauce pan, whisk together sugar, cornstarch, and salt. Slowly whisk in milk until cornstarch is dissolved. Whisk in coconut milk and egg yolks. Cook over medium heat, stirring constantly with a whisk and rubber spatula. It is best to alternate between whisk and spatula, to keep the bottom free from thickening custard. It will take about 12 to 15 minutes to start to thicken, but once it does it will happen quickly. It may start to bubble or might not, depending on pan size. Stir and whisk briskly until custard thickens like pudding. (If you see what looks like modeling or faint curds in the custard, it is cooked!) Remove pot from hot burner and keep whisking until ready to pour.

Quickly pour custard through large sieve sitting over large bowl. Press through any custard left behind with the back of your spatula. If curds have formed, do not press them through the sieve.

Pour strained custard into pan with the prepared crust. Spread custard to a smooth top. Put in refrigerator for at least 6 hours, ideally overnight, so custard is totally set up and will hold its shape.

To remove band, run a sharp knife around the edge of the spring form pan, loosen band, and carefully lift off side. Let tart sit at room temp to soften up for about 30 minutes before serving or serve cold on a hot day for a refreshing dessert. Sprinkle top with toasted coconut, cut and serve.

Store covered in the refrigerator.


Grain-Free Toffee Bars

A sweet treat without the grains.

INGREDIENTS:1 3/4 cups Pamela’s Nut Flour Blend (230g) 1 tsp salt 1 cup butter, soft 1 cup brown sugar 1 egg yolk 1 1/2 tsp vanilla 12 oz chocolate chips 1 cup sliced almonds, toasted or other nut of choice

DIRECTIONS:Pre-heat oven to 350°, with rack in the middle of oven. Spray a 10 x 15-inch or 11 x 16-inch baking pan. In a medium bowl, whisk together NUT FLOUR BLEND and salt. Set aside.

In the bowl of a stand mixer, cream butter and sugar, add egg yolk and vanilla, and mix well. Add flour mixture in 1/2 cup increments and mix until well combined. Place dough in sprayed baking pan, use a sprayed piece of parchment over dough, and use your hands and fingers to spread dough to an even layer to cover the bottom of the pan.

Remove parchment. Bake in pre-heated oven for 12 minutes, turn sheet pan, check for doneness, and bake another 4 to 8 minutes or until golden brown all the way across the dough. The edges will be a little darker than the center. You want to make sure the center cooks through (the dough will ripple up and be rough looking).

After crust is finished baking, set pan on cook top or trivet. Wait a minute or two, then sprinkle chocolate chips evenly across the dough. Return to warm oven (turned off). After about 10 minutes, remove from oven and spread melted chocolate, then sprinkle with toasted sliced almonds. Let set up at room temperature, or if in a hurry, in a refrigerator.

When chocolate is set up, run knife around edges to loosen, and then cut in half to more easily remove bars from pan. On a cutting board, use a long knife to cut bars by cutting straight across, then into desired sizes using that cutting technique. This will make nice clean edges.

Store in an air tight container, with wax paper in between. Keeps 5 to 7 days.


Grain-Free Streusel Topping

Sprinkle on muffins or cupcakes before baking, or use as a topping on ice cream or yogurt.

Yield: topping for 12 muffins

INGREDIENTS:2 TBSP butter, soft 1/4 cup brown sugar 6 TBSP Pamela’s Nut Flour Blend (41g) 1/4 tsp nutmeg 1/8 tsp allspice 1/4 to 1/3 cup pumpkins seeds (or nuts or seeds of your choice)

DIRECTIONS:Mix together butter and brown sugar by hand or with mixer. When creamed together, add NUT FLOUR BLEND and spices, and mix again. Add seeds (and/or nuts) and mix until evenly coated. Spread topping on parchment paper covered sheet pan and chill. Once chilled, break up into pieces and keep cold until ready to use. Sprinkle on muffins or cupcakes before baking. Makes enough to cover more than 12 muffins. Chef’s Note: Can be held in refrigerator for up to two weeks.

Grain-Free Chocolate Cake

A flourless chocolate cake with extraordinary texture.

Yield: one 8 x 8-inch square or 8-inch round cake

INGREDIENTS:1/2 cup Pamela’s Nut Flour Blend (55g) 1 tsp instant coffee 1 tsp baking powder 7 TBSP butter 1/2 cup + 2 TBSP cocoa powder


3/4 cup sugar 1/2 tsp salt 1 tsp vanilla extract 6 eggs, large

DIRECTIONS:Pre-heat oven to 350° with rack in the center of the oven. Line the bottom of the cake pan with parchment paper and spray with non-stick cooking spray. Set aside.

Whisk together NUT FLOUR BLEND, instant coffee, and baking powder.

Melt butter over low heat, mix in cocoa and stir until smooth. Let cool.Whisk together sugar, salt, vanilla, and eggs in a large bowl. Add cocoa mixture to egg batter and blend well. Add dry ingredients and mix together until smooth. Pour into prepped baking pan. Bake for 25 to 30 minutes, until firm to the touch.

Cool in pan on rack for 30 minutes before removing from pan. Serve dusted with powdered sugar or frost with favorite frosting.

Chef’s Note: This makes one nice tall layer. Double this recipe to create a two-layer cake. For instructions on how to make the Raspberry Tower Cake shown in photo (below), visit our website.


Enjoy all of Pamela’s Gluten-Free Products: Baking Mixes, Cookies, Crackers, Fig Bars & Snack Bars

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All of Pamela’s products are made free of gluten and contain no artificial flavors, preservatives or additives.

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GRAIN AND GLUTEN-FREE NUT FLOUR BLEND · GRAIN AND GLUTEN-FREE NUT FLOUR BLEND R E C IP E B O OK. 1...

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