simple guest blogger :: andrea from it takes time

MEET ANDREA

My kids love almonds. Ever since we went gluten-free four years ago they have embraced almond flour as a substitute for other flours used in baking. Even my daughter with a severe nut allergy does fine with almonds – as long as they are soaked and sprouted. Learn more about the benefits of sprouting and enjoy a tutorial here.

It was a health crisis that led to our decision to radically alter our diet. After years of mysterious illnesses we discovered high levels of toxic mold in our home. After vacating our home, it became clear that diet would play a major role in our recovery.

We were a “fast food” family, and which meant that change did not come easily. Once we experienced some of the health benefits, however, change came a bit easier. It wasn’t long before my kids discovered the joy of creativity in the kitchen. Our three youngest now enjoy the challenge of taking a “normal” food and making it into something special and fun. Almonds in various forms have become a staple when it comes to substitutes for cakes, cookies and muffins.

Almonds can be expensive. I buy in bulk and distribute them sparingly to keep them as a treat rather than a daily food. Coconut flour is wonderful for baking too, but almond flour adds something special.

Here is a sampling of their fun recipes!

Kaitlyn (age 16) Cinnamon Toast Muffins
Colin (age 14) Almond Flour Brownies
Brandon (age 12) Biscuits

There are lots of ways to make these recipes with endless substitution possibilities.

What foods do your kids enjoy preparing?

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Andrea also has a company called Just So, that I will be feature in the next coming weeks. Be on the look out for that.