Posts Tagged ‘almond flour’

Salvere Recipe: Chocolate Chip Cookies

October 2, 2015

Yes, that is correct — We sent out a recipe for chocolate chip cookies. Two important items when it comes to eating such foods.  First, a cookie is a cookie even if it is gluten free, fat free, sugar free, made with sweet potatoes, etc. The second, learn how to incorporate such things into your “regular healthy eating plan”.  That does not mean eat them daily yet eat them on occasion and enjoy every bite.

This particular recipe uses almond flour for the base instead of white flour made from wheat. In our previous recipe for the scones we discussed the differences in almond flour and almond meal. Remember, with coconut oil, the difference in refined and unrefined? In addition to a higher smoke point, refined tastes less like coconut then unrefined. Use either one in this recipe. We took this recipe directly from the below link:

 Chocolate Chip Cookies

chocolate chip cookies

  • 1/2 cup butter, softened
  • 1/4 cup coconut oil, softened
  • 3/4 cup brown sugar (or coconut sugar)
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups almond flour
  • 1 1/4 cups chocolate chips of choice (I used dark chocolate chunks from Whole Foods!)
  • 2/3 cup toasted walnuts (optional)

Preheat oven to 350F.

  1. Line a baking sheet with parchment paper.
  2. In the bowl of a stand mixer, cream together the butter, coconut oil, and brown sugar. Add the vanilla and eggs, mixing until incorporated.
  3. Mix in the baking soda and salt. Add the almond flour, 1 cup at a time, beating well after each addition. Fold in the chocolate chips and walnuts with a wooden spoon.
  4. Form the dough into tablespoon rounds and place on the lined baking sheet about 3 inches apart. Bake for 11-13 minutes, or until golden brown around edges. Cool and enjoy!

by Lisa Martin, owner and personal trainer at Salvere Health and Fitness. If you’d like to contact Lisa, email her at or call her at (410) 707-0055.


Salvere Recipe: Muesli Scone Recipe

September 12, 2015

By Salvere Health and Fitness

This week, the muesli scones use nuts, seeds and dried fruit to add flavor and nutrition. The base incorporates almond flour instead of wheat flour for a higher protein content. Almond flour has grown in popularity with the recent discussions on gluten. Lets first discuss gluten.

Gluten is actually composed of two different proteins and found in wheat, rye and barley. It nourishes the plant during germination as well as contributes to the chewiness of bread through the kneading process. There’s much more scientific stuff to it but we won’t get into it here. Pay attention to different ways your body may respond (skin, digestion, energy, etc.) and if you have Celiac Disease, it’s advised that you avoid wheat and other like foods.

Before we get to the recipe, lets chat a little bit about almond flour and almond meal. The meal is often more course and will still contain the skin (hence the little brown flecks) whereas the flour is ground a little more fine and the skin gets removed through blanching.  Okay, the SCONES!

Muesli Scone Recipe

nuts and seeds

Makes about 8 servings

• 2 cups blanched almond flour
• ½ teaspoon celtic sea salt
• ½ teaspoon baking soda
• ¼ cup dried cranberries
• ¼ cup dried apricots, apples or other dried fruit, cut into ¼-inch pieces
• ¼ cup sunflower seeds
• ¼ cup pine nuts
• ¼ cup pistachios, coarsely chopped
• 1 large egg (size does matter as dough will not hold together with a small or medium egg)
• 2 tablespoons agave, maple syrup or honey

1. In a large bowl, combine almond flour, salt and soda
2. Stir in dried fruit, seeds and nuts
3. In a small bowl combine egg and agave
4. Stir wet ingredients into dry
5. Use your hands to form dough
6. Shape dough into a 6 ½ x 6 ½ square that is about ¾” thick
7. Cut dough into 16 squares
8. Bake at 350° on a parchment paper lined baking sheet for 10-12 minutes
9. Serve

by Lisa Martin, owner and personal trainer at Salvere Health and Fitness. If you’d like to contact Lisa, email her at or call her at (410) 707-0055.