Maybe I am slow to catch on, but my new favorite baking ingredient is almond meal, also known as almond flour. I don’t have a gluten allergy, but I love baking with it as an alternative to flour because then everyone can afford to indulge in a sweet treat.
I find that baking with almond flour yields lighter results, and adds a bit of protein and texture to boot. This recipe is a take on the classic, but made a little healthier. Obviously, glass of cold milk required.