RECIPES: Almond flour here and there, almond flour everywhere!

Loaded with vitamin E, magnesium and heart-healthy omega-3s, almond flour adds a nutty taste to baked goods and savory dishes alike. I’m not a fan of coconut and for some reason I can taste it EVERY time it’s used as a substitute flour. I much prefer almond flour. Did you know you can easily make your own? Here are the directions.

I’ve found recipes for all types of foods, but especially looked for things we all thought we couldn’t eat anymore – pizza crust, tortillas, breadsticks, oh my!


Author: Cook Eat Paleo
Serves: 9 servings
  • 2 eggs
  • 2 very ripe bananas, mashed
  • ¼ cup honey
  • 1 teaspoon lemon juice
  • 3 cups almond flour
  • 1 teaspoon baking soda
  • ⅛ teaspoon sea salt
  • ½ cup walnuts or gluten-free, dairy-free chocolate chips, optional
  1. Preheat oven to 325 degrees and grease 3 mini loaf pans.
  2. Beat eggs in stand mixer with whisk attachment on medium-high speed for 2-3 minutes, until thick and pale yellow. Reduce speed, add bananas and mix until combined. Pour in honey and lemon juice and mix until combined.
  3. Mix dry ingredients, then add to wet ingredients in 2 additions. Mix until combined, fold in add-ins if using, then spoon batter into loaf pans and spread evenly.
  4. Bake for 35-40 minutes, until golden brown and toothpick inserted in center comes out clean. Cool on wire rack.



Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 9 delicious pancakes


    • 1-3/4 cups Almond Meal/Flour
    • 1 teaspoon baking powder
    • 2 tablespoons tapioca flour, optional, if you prefer a lighter and fluffier batter
    • 1/4 teaspoon salt
    • 2 eggs, lightly beaten
    • 1 teaspoon pure vanilla extract
    • 3/4 cup almond milk


  1. In a mixing bowl, whisk the eggs then add the almond milk and vanilla extract and mix.
  2. Add the almond flour, salt and baking powder And mix until smooth.
  3. Heat a large skillet just above medium heat and add just enough oil to lightly coat the pan.
  4. Measure out a scant ¼ cup of batter and pour into the skillet.
  5. Cook until the sides of the pancakes firm up and a bubble or two escapes from the top, about 3 to 4 of minutes.
  6. Carefully flip the pancakes (these are a little more fragile than wheat flour pancakes), cook an additional 45 seconds to 1 minute then repeat with remaining batter.



Author: Ashley Thomas
  • ½ cup Almond Flour
  • ½ cup Tapioca Flour
  • 1 cup organic almond milk
  1. Mix all the ingredients together.
  2. Heat a 9.5 inch crepe pan OR Nonstick Pan over medium heat and pour batter to desired thickness.
  3. Once the batter fluffs up and looks firm/mostly cooked, flip it over to cook the other side (be patient, this takes a little time!).




  • 3 Eggs, Whisked
  • 1/2 C. Almond Milk
  • 2 T. Coconut Flour
  • Pinch of Sea Salt


  1. Combine all ingredients in a medium sized bowl, starting with the eggs.  It is on the runnier side.
  2. Grease a pan and with medium heat, pour mix to make 5-6 inch sized “tortillas.”  It takes about a one minute per side.
  3. Fill and eat!



Serves 4 as a snack

1 large zucchini, sliced into rings
1 cup / 4 oz / 110 gr almond flour (I used Bob’s Red Mill)
1 egg
1 teaspoon fine grain sea salt (I like Celtic Sea Salt)
1 teaspoon garlic powder
1 teaspoon thyme
¼ teaspoon ground black pepper


Preheat oven to 450°F (230°C) and place a rack in the middle.
Line a baking sheet with parchment paper and set aside.
In a small bowl lightly beat the egg.
In a separate bowl combine almond flour, salt, garlic powder, thyme and black pepper.
Dip zucchini slices in the egg and let excess drip off, drop in the almond flour mix bowl to coat.
Place coated zucchini slices onto the lined baking sheet.
To do this efficiently I usually use my left hand to dip the slices into the egg and my right hand to coat with the almond flour, like a one-man assembly line. It’s the best way to avoid getting both hands coated.
Bake for 6 minutes per side (a total of 12 minutes).






  • 2 Chicken Breast Halves, Butterflied
  • 1 ½ cups Almond Meal
  • 2 tablespoons Italian Seasoning
  • 2 teaspoons Kosher Salt
  • 2 teaspoons Black Pepper
  • 2 Eggs

Paleo Marinara

  • 6 Medium Tomatoes (or 1 Can Whole Peeled San Marzano)
  • ½ cup Chopped Yellow Onions
  • 1 tablespoon Extra Virgin Olive Oil (EVOO)
  • 1 tablespoon Minced Garlic
  • 1 tablespoon Italian Seasoning
  • ½ teaspoon Kosher Salt (add more if you need it)
  • ½ teaspoon Black Pepper
  • ½ cup Red Wine
  • 5 Large Fresh Basil Leaves, Minced

Zucchini Ribbons

  • 2 Large Zucchinis (or 4 Small)



  1. Preheat oven to 375 degrees Fahrenheit & line a baking sheet with aluminum foil.
  2. Using a very sharp knife cut each breast into half long ways. Slice the breasts to allow for even thickness throughout the cut.
  3. In a wide rim plate (i.e. pie dish), beat two eggs together.
  4. Mix the almond meal, seasoning, salt, and pepper together and lay out on a plate.
  5. Dip each piece of chicken in the egg wash first (both sides), then the dry batter (both sides, then repeat. This will allow for a nice thick crust.
  6. Lay the battered chicken on the baking sheet and bake at 375 F for ~35 minutes. Add more time if they don’t look crispy.
  7. Let them cool for at least 5 minutes before you plate. Don’t fret if the bottom part of the batter sticks to the foil. Do your best to scrape it up with the chicken.
  8. If you want to avoid crispy batter stuck to the pan, you can bake them on a wire rack like I did on these chicken fingers.

Paleo Marinara

#1, prepping the tomatoes: (if you’re using canned, skip to #2)

  1. Fill a large pot halfway up with water and bring to a light boil.
  2. Prepare an ice bath by filling a large bowl ½ full with ice and some water.
  3. Gently score an “X” on the bottom of each tomato.
  4. Using a large slotted spoon, dip the tomatoes into the boiling water.
  5. Boil for about 30 seconds then quickly remove and place in the ice bath.
  6. Let them cool completely.
  7. Dry then peel (skin should come off easily).
  8. Cut in half, spoon out all seeds, and roughly chop.

#2, the sauce:

  1. You can dry out and use the same pot from above.
  2. Heat the EVOO in the pan.
  3. Add the chopped onions and stir until they’ve browned.
  4. Add the minced garlic and stir.
  5. Add the tomatoes and stir until they’ve slightly broken-down.
  6. Add the seasoning, salt, pepper, and stir for a minute.
  7. Add the wine and let it simmer for a few minutes.
  8. When the flavor is to your liking, you can either serve it chunky or put it in a blender for a smooth texture.

Zucchini Ribbons

  1. Using a horizontal peeler (important if you want this to be easy), start peeling your ribbons off the zucchini. I will peel on four spots – leaving me with a long 3d rectangle. I recommend you stop peeling once you get to the seeds.




Servings: 4
Author: My Natural Family
  • 1/2 Cup Almond Flour
  • 1/2 Cup Tapioca Flour
  • 1/4 Cup + 1 Tbsp Coconut Flour (I don’t like coconut so I sub more almond flour)
  • 3/4 tsp Salt
  • 1 egg
  • 1/4 Cup Olive Oil
  • 1/3 Cup Coconut Milk (sub almond milk if desired)
  • 1 tsp Honey
  1. Preheat the oven to 450 degrees.
  2. Place the almond flour, tapioca flour, coconut flour, and salt in a bowl and mix together.
  3. Make a well the center of the combined flours.
  4. In a small bowl, whisk together the egg, olive oil, coconut milk, and honey.
  5. Pour the mixture into the well of dry ingredients.
  6. Combine with a rubber spatula, mixture may seem a little wet at first.
  7. Let it sit for a few minutes and the coconut flour will soak up the excess moisture.
  8. Shape the dough into a ball and place on a sheet of parchment paper.
  9. Lightly dust your hands with tapioca flour and press the dough out into a 12″ circle. Crust should be thin, about 1/4″.
  10. Slide hands underneath the parchment paper and flip the crust over onto a pizza stone or greased baking sheet.
  11. Slowly peel back the parchment paper and discard.
  12. Top the crust with desired sauce and toppings and bake on the bottom rack of the preheated oven.
  13. Bake for 12 minutes to get a crust that is still a bit soft underneath, for a crisper crust bake 15+ minutes.
  14. Remove and slice with a roller cutter.





  • 1 1/3 cups almond flour
  • 1/2 tsp salt
  • 2 tbsp coconut oil, melted
  • 3 tbsp coconut flour
  • 1 clove garlic, minced
  • 3 eggs, divided
  • 1 tsp dried basil
  • 1/2 tsp onion powder
  • 1/2 tsp oregano
  • 1/2 tsp baking powder
  • Ghee, for brushing
  1. Whisk two eggs together in a small bowl and set aside. In a separate bowl, add the almond flour, baking powder, salt, and coconut oil and stir. Add the beaten eggs and stir to combine.
  2. Add the coconut flour into the bowl, one tablespoon at a time. After each tablespoon let the dough rest for a minute as the flour absorbs. Add the next tablespoon and repeat until you have dough that can be easily kneaded.
  3. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Roll out the dough onto a separate piece of parchment paper. Working in small handfuls, roll the dough into a long rope. Twist the dough into your shape of choice and place on the baking sheet. Bake for 10 minutes.
  4. Whisk the remaining egg and add a dash of water. Remove the breadsticks from the oven and brush with the egg wash, and then the minced garlic, basil, onion powder and oregano. Return to the oven and bake for 4-5 minutes more, until golden. Brush with melted ghee before serving.





  • 5 T white wine vinegar
  • 2 garlic cloves, minced
  • 2 T honey
  • 2 t chopped red chilis or 1 small mild red chili, minced finely
  • 1 t arrowroot powder
  • 1 t grated ginger
  • 1/4 t salt
  • 1 – 14 ounce can pineapple chunks in 100% pineapple juice (not concentrate)
  • 1 lb lean ground beef
  • 3 T almond flour
  • 1 egg
  • 1 clove garlic, minced
  • 1/4 t black pepper


  1. In a small saucepan, briefly cook the vinegar, garlic, honey, red chilis, arrowroot, ginger, and salt by bringing it to a boil for one minute or until the sauce thickens.
  2. Once the chili sauce has thickened, remove from heat and pour in the pineapple chunks and juice, mix until combined, and set aside.
  3. In a medium bowl, combine the ground beef, almond flour, egg, garlic, and pepper until well mixed. Using a tablespoon, scoop out the beef mix and gently roll into mini meatballs with your hands. They should be about 1-inch in diameter.
  4. Carefully place the meatballs in your slow-cooker, cover with the chili pineapple sauce, and cook on low for 6 to 8 hours.

How’d I do? There are tons more almond flour recipes out on the web and in cookbooks. Tell me your favorite almond flour recipe in the comments!