almond vitamin e oil

HEALTHY ALMOND FLOUR CORNBREAD

The ultimate healthy cornbread recipe made gluten-free with almond flour! It’s irresistibly moist, buttery, and boasts perfectly crisp edges. Sweetened naturally without refined sugar, it’s so delicious you might just prefer it over the classic version!

INGREDIENTS

  • 1 large egg
  • 1 cup milk (oat, almond, or cow’s milk), at room temperature
  • 1 tbsp lemon juice
  • ⅓ cup unsalted butter, melted
  • 2 tbsp (42g) honey
  • 1 cup (140g) cornmeal, spooned and leveled
  • 1 cup super-fine almond flour, spooned and leveled
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

INSTRUCTIONS

  • Preheat & Prep: Preheat your oven to 350ºF. Line an 8×8 pan with parchment paper or grease it well, then set it aside.
  • Mix Wet Ingredients: In a large bowl, whisk together the egg, milk, lemon juice, melted butter, and honey.
  • Combine Dry Ingredients: In a separate bowl, mix the cornmeal, almond flour, baking powder, baking soda, and salt. Use your hands to break up any almond flour lumps.
  • Combine Wet & Dry: Gently fold the dry ingredients into the wet mixture using a spatula. Avoid overmixing.
  • Bake: Pour the batter evenly into the prepared pan. Bake for 25–28 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool & Serve: Let the cornbread cool before slicing into bars. Enjoy!

NOTES

  • Almond Flour: Avoid substituting with coconut flour or almond meal.
  • Milk Options: Any milk works, but oat milk may alter the flavor slightly.
  • Butter Substitute: Use coconut oil for a dairy-free option.
  • Crispy Edges: Preheat a greased cast-iron skillet for extra-crispy edges before pouring in the batter.

STORAGE & REHEATING

  • Storing: Keep leftovers in an airtight container at room temperature for 2–3 days or in the fridge for up to 5 days.
  • Reheating: Warm in a 350ºF oven for 5–10 minutes or microwave on a microwave-safe plate for 30–60 seconds.
  • Freezing: Cool completely before freezing in a freezer-safe bag for up to 3 months. Reheat directly from frozen in the oven (5–10 minutes at 350ºF) or microwave (20–40 seconds).

NUTRITION (PER SERVING)

  • Calories: 159 kcal
  • Carbs: 8g
  • Protein: 4g
  • Fat: 12g (Saturated: 4g)
  • Cholesterol: 27mg
  • Sodium: 211mg
  • Potassium: 52mg
  • Fiber: 4g
  • Sugar: 2g
  • Vitamin A: 177 IU
  • Vitamin C: 1 mg
  • Calcium: 74 mg
  • Iron: 1 mg

BAKED ALMOND PULP BROWNIES

These rich and chocolatey almond pulp brownies are a simple and delicious way to make use of almond pulp leftover from making nut milk. This popular recipe is gluten-free, dairy-free, paleo, and refined sugar-free. If you’re a fan of this, you might also enjoy these cocoa-hemp nut pulp energy bites!

INGREDIENTS

For the brownies:

  • 4 large eggs, at room temperature
  • 1 ¼ cups coconut sugar, maple sugar, or brown sugar (200 grams)
  • 1 tablespoon vanilla extract
  • ½ teaspoon fine sea salt
  • ½ cup extra-virgin coconut oil (110 grams)
  • ¾ cup + 2 tablespoons packed moist almond pulp (or other nut pulp) (170 grams)
  • 1 cup cocoa powder (preferably Dutch-processed, but natural or raw works too) (90 grams)
  • 2-3 tablespoons cacao nibs (optional)

INSTRUCTIONS

  • Preheat the oven: Position a rack in the center and preheat the oven to 350°F (175°C). Line an 8 or 9-inch square baking pan with parchment paper.
  • Mix the wet ingredients: In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs, sugar, and salt on medium-high speed until the mixture is light and fluffy (about 5 minutes). Stir in the vanilla extract.
  • Prepare the almond pulp: Gently melt the coconut oil in a small saucepan over medium-low heat. Add the almond pulp and stir to combine. Heat for about 5 minutes, stirring occasionally, until the mixture is warm to the touch. This step helps prevent the batter from seizing up later.
  • Combine: Reduce the mixer speed to low and add the warm almond pulp mixture. Stir just to combine. Sift the cocoa powder over the egg mixture and mix on low until everything is well combined (the batter will deflate).
  • Bake the brownies: Spread the batter into the prepared pan and sprinkle with cacao nibs (if using). Bake for 15-20 minutes, or until the top is matte, slightly puffed, and a tester inserted into the center comes out with a few moist crumbs. Don’t overbake!
  • Cool and serve: Let the brownies cool completely, then lift them out of the pan and cut into 16 squares. Store them airtight at room temperature for up to 3 days.

NOTES

  • These brownies are perfect for using leftover pulp from making almond milk (such as from Cashew Almond Milk or Vanilla Maple Almond Milk). The pulp should be squeezed dry but still slightly damp, similar to clay.
  • If you don’t have a stand mixer or are short on time, simply whisk all the ingredients together in a large bowl.
  • Warm the almond pulp and bring the eggs to room temperature (you can soak eggs in hot tap water for 5 minutes). This will prevent the batter from seizing when you add the coconut oil.
  • If you prefer thicker brownies, use an 8-inch pan instead of a 9-inch one. Alternatively, bake the batter in a round cake pan and serve as wedges with whipped cream.
  • For an extra indulgent treat, top the cooled brownies with a layer of dairy-free chocolate ganache.

NUTRITIONAL INFORMATION (PER BROWNIE, MAKES 16 SERVINGS)

  • Calories: 159
  • Carbohydrates: 20g
  • Protein: 3g
  • Fat: 9g
  • Saturated Fat: 7g
  • Cholesterol: 41mg
  • Sodium: 90mg
  • Potassium: 109mg
  • Fiber: 2g
  • Sugar: 16g
  • Vitamin A: 60 IU
  • Calcium: 18mg
  • Iron: 1mg