Healthy and Delicious Almond Flour and Gluten-free Recipes: Entrées

Gluten free almond flour recipes for entrees

Earlier this month we shared with you a couple of our favorite almond flour appetizer recipes, courtesy of the Almond Board of California.

Now we have two mouth-watering recipes for entrées: Gluten-free Chesapeake Crab Cakes with Almond Aioli and a Gluten-free Banh Mi Flatbread.

Everyone knows, after the entrée comes dessert! Be sure keep an eye out next week for some sweet dessert recipes!

Gluten-free Chesapeake Crab Cakes with Almond Aioli

Gluten Free Chesapeake Crab Cakes with Almond Aioli
Photo credit: Almond Board of California

Servings: 8 servings of 2, 1.5 ounce cakes

INGREDIENTS

1/2 cup almond aioli [or curried almond aioli, recipes follow]
1/2 cup almonds, natural, ground fine
1 tsp. Old Bay Seasoning
1 egg
1 tsp. flaxseed, ground fine
1 tbs. Dijon mustard
3 tbs. parsley, rough chop
1/4 cup almond meal
1 lb. crab, jumbo lump
32 lemon wedges
Canola oil, as needed
Parsley, finely minced to garnish

Almond Aioli
2 cloves roasted garlic
4 Tbs. almond butter, roasted
1 egg
1 Tbs. Kosher salt
1/8 cup fresh lemon juice
1/8 cup champagne vinegar
3 cups almond oil
1/4 cup cold water

Almond Curried Aioli
16 oz. almond aioli
1/2  cup scallions, washed and sliced thin
1/4 cup Greek yogurt, plain
1 tbs. Madras curry powder
1 tbs. freshly squeezed lemon juice

PREPARATION

1) Combine almond aioli, ground almonds, Old Bay Seasoning, egg, ground flaxseed, Dijon mustard and parsley in a medium sized bowl and mix together until well blended.
2) Gently fold in sliced almonds and jumbo lump crab meat.
3) Form mixture into 16, 1.5 ounce cakes and sear in a sauté pan over medium high heat with canola oil for 3 mins.1 and1/2 mins. per side.  Finish in 375˚ F oven for 2 mins.
4) Serve immediately with two on a plate, garnished with two lemon wedges and a sprinkling of fresh parsley.

Almond Aioli
1) Add the first six ingredients to the bowl of a food processor. Puree until smooth.
2) While pureeing, slowly add almond oil, alternating with water to achieve desired consistency.
3) Store in an airtight container in the refrigerator.

Almond Curried Aioli
1) In a clean stainless bowl, combine all ingredients and stir to incorporate evenly.
2) Store in an airtight container in the refrigerator.

Gluten-free Banh Mi Flatbread

Almond Flour Gluten Free Banh Mi Flatbread
Photo credit: Almond Board of California

Servings: 4

INGREDIENTS

8  oz. pork tenderloin, slice thin with the grain
1/4 cup rice wine vinegar
1/8 cup fresh lime juice
1/2  tsp. salt
1/2  tsp. coriander seed, toasted, cracked
1/4 cup julienned carrots
1/4 cup julienned sweet onion
1/4 cup roasted whole natural almonds
1/4 cup jalapeno pepper, cut into thin rings
16 tbs. almond aioli [recipe follows]
8 sprigs cilantro, washed and dried
8 gluten-free flatbreads [recipe follows]
Canola oil, as needed

Gluten-Free Flatbread

2 cups almond meal, finely ground
2 cups white rice flour
1/2  cup tapioca starch
4 tsp. xanthan gum
4 tsp. Kosher salt
1and1/3  cups water

Almond Aioli (Ingredients in Crab Cake recipe above)

PREPARATION

1) Preheat a skillet over a medium high heat and add canola oil.
2) Sauté pork tenderloin in the pan until browned and cooked through.
3) Meanwhile, in a large stainless steel bowl combine the rice wine vinegar, lime juice, salt, coriander seed, carrots, julienne onion, roasted almonds, and jalapeno pepper rings.
4) Toss to coat.
5) Remove the pork from the heat and let cool at room temp.
6) Once cool, julienne the meat into thin strips.
7) Add to the marinating vegetables and let marinade an additional 30 mins. at room temp.
8) To create bahn mi, take two flatbreads and spread 2 tablespoons of almond aioli from side to side. Top the flatbread and aioli with a heaping ¼ cup of marinated mixture.
9) Garnish with a sprig of cilantro and serve immediately.

Gluten-free Flatbread
1) Preheat a baking stone in a 450˚ F oven. A cast iron skillet or griddle can work nicely as well.
2) In food processor blend the almond meal, white rice flour, tapioca starch, xanthan gum and salt until very fine.
3) Remove from food processor and place in medium stainless steel bowl.
4) Add water and mix with hands until there are no dry ingredients left.  Let rest for 15 mins.  Note:  dough will be sticky.
5) Scoop approximately 1.5 oz. of the dough onto a work surface dusted with white rice flour.
6) Roll to a diameter of 6” with a rolling pin.  Should be no thicker than a 1/8”.
7) Place round directly on the preheated baking stone and bake until golden brown, about 2 mins. per side. The brown areas will be spotted across the flatbread and will not be uniform.
8) Serve immediately.

Almond Aioli
1) Add the first six ingredients to the bowl of a food processor. Puree until smooth.
2) While pureeing, slowly add almond oil, alternating with water to achieve desired consistency.
3) Store in an airtight container in the refrigerator.

 

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