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    You are in: Home / Recipes / Almond Flour Cake/ Muffins Recipe
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    Almond Flour Cake/ Muffins

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    1 Total Reviews

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    • on November 12, 2008

      This is a great recipe for someone who can't eat wheat and my mom eats this everyday...twice. The recipe I use for her has 1/2 cup of almond butter to 1 pound of almond flour. ( I personally like them better with peanut butter, but mom can't eat it) The nut butter gives a different texture which is nice. There is another option to this recipe that has 1 cup fat free cottage cheese added to the recipe, really helps the texture also, if you can have the milk products. So if you want to try the options just add them to the recipe. (I don't know how much 500ml is in comparison to 1 lb of almond flour. The almond flour has been a God send for my mom's health and diet. I just wanted to thank you for taking the time to post it. I am new to Recipe Zaar. I'm using the recipes but haven't started posting yet. I'm terrible at proof reading. I hope this helps anyone who is using almond flour to help with the texture. Makes it a much lighter texture. We all like it, it is just a little high in calories. I know that this will be good for anyone who can't have wheat.

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    Nutritional Facts for Almond Flour Cake/ Muffins

    Serving Size: 1 (808 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2087.7
    Calories from Fat 1949
    Total Fat 216.6 g
    Saturated Fat 129.2 g
    Cholesterol 1565.9 mg
    Sodium 2075.7 mg
    Total Carbohydrate 3.8 g
    Dietary Fiber 0.0 g
    Sugars 2.5 g
    Protein 33.4 g

    The following items or measurements are not included:

    almond flour


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