Today I blanched almonds and made almond flour. Removing the skins was a bit tedious: one by one, sliding the nuts out of their skins. (It was two cups worth.) Sometimes it was more like popping: held between the thumb and index, the skin peeled away so quickly that the almond shot out from my fingers’ grasp in whatever direction. And yet I still appreciated the almond skins’ beauty; reminding me softly of autumn leaves upon the ground.
Once they were all skinned, the almonds were ground in the food chopper. This almond flour was a bit moister than what we usually buy from the store, but I don’t think that makes much of a difference in baking – or at least that’s what I think. I could be wrong. So, two cups of whole almonds makes about two cups worth of almond flour – or about five ounces or about one hundred and fifty-seven grams, according to the scale. I say about because the numbers on the screen kept fluctuating.
Ever since that almond olive oil cake, I’ve been thinking how to make it SCD, too – I was thinking how to make it SCD even before I set about making it, actually but now even more so once I clicked that publish button back then and there it was for all of you to see. My only hesitation was that I thought using almond flour alone would make the cake too dense but I needn’t have worried since the recipe is mostly composed of liquids, which results in a moist and flavourful, citrus-tinged cake.
Start typing “gluten free chocolate chip” into Google and the first search suggestion is “gluten free chocolate chip cookies”. (Second is gluten free chocolate cake.) Maybe I’ve made it obvious in my various comments on different bloggers’ posts, but just in case I haven’t, I like chocolate chip cookies. It’s one of those cookies that seems to always hit the spot and that everyone likes. Some days, I’ll get a hankering for them. In the old days a.k.a. before blogging I would just crave that cookie – sometimes it would pass, other times it would be reciprocated. Nowadays I’m on the Internet, torturing myself with pictures of all kinds of chocolate chip cookies and reading recipes, then driving myself crazy trying to figure out which ones to make with what I already have on hand. Such was the case with these cookies.
First I was looking at Elana’s chocolate chip cookies – the ones that I’ve read rave reviews about everywhere, from people who have made them to people who have eaten them, made by Elana herself, at food blogging conferences. All of the ingredients I had on hand but not enough for all of them.
The deal was sealed when my brother came along and saw what I was looking at. “Chocolate chip cookies? Are you going to make them?” Meaning, today. (This was a couple of weeks ago.) Then I remembered a gluten-free, flourless peanut butter chocolate chip cookie I’d seen on Martha Stewart’s website, but that I’d first caught sight of in one of the issues of Everyday Food way back in 2005. (Really, was it that long ago?)