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Bob's Red Mill Almond Flour Super-Fine -- 32 oz


Bob's Red Mill Almond Flour Super-Fine
  • Our price: $16.69


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Bob's Red Mill Almond Flour Super-Fine -- 32 oz

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Save 15% off Code 15SELECTBOBS Ends: 12/23/24 at 7:00 a.m. ET

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Bob's Red Mill Almond Flour Super-Fine Description

  • Super-Fine From Blanched Whole Almonds
  • Great for Baking
  • Non-GMO Sourced
  • Paleo Friendly
  • Gluten Free
  • Grain Free
  • Kosher
  • To Your Good Health® - Bob Moore

Almond Flour is simply skinless, blanched almonds ground to a super-fine texture. It is gluten free and contains 5 grams of carbohydrates per serving. Use it in grain free and gluten free baking, or try it as a breading for meats and vegetables. It lends a moist texture and rich, buttery flavor to cakes, cookies, pancakes, and muffins.

 

Dear Friends,

 

Nowadays, so many of the products you fine in grocery stores are processed to the point that they can barely be considered food at all. Sometimes you can't even pronounce half of the things in the ingredients list! At Bob's Red Mill, we just don't do it that way. When it comes to grains, nuts and seeds, we think nature got it right.

 

Pure and simple. Those are the perfect words to describe Bob's Red Mill® Almond Flour. Take a look at the ingredients - or rather, the ingredient. That's right. There's only one: almonds. It doesn't get much simpler than that. And we think that's just how it should be.

 

To Your Good Health,

Bob Moore

 

Reasons to Love Almond Flour

Great for Baking • Grain Free • Gluten Free • Paleo Friendly

 

 

 


Directions

Store in a cool, dry place. Keeps best refrigerated or frozen after opening.

Free Of
Gluten, GMOs, grains.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrition Facts
Serving Size: 2 Tbsp. (14 g)
Servings per Container: About 65
Amount Per Serving% Daily Value
Calories80
Total Fat5 g6%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate5 g2%
   Dietary Fiber1 g4%
   Total Sugars1 g
     Includes 0g Added Sugars0%
Protein4 g
Vitamin D0 mcg0%
Calcium30 mg2%
Iron0 mg0%
Potassium90 mg2%
Vitamin E2 g15%
Other Ingredients: Blanced almonds.

Manufactured in a facility that also uses tree nuts and soy. Tested and confirmed Gluten Free in the quality control laboratory.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Cranberry Shortbread Cookies

[vc_row][vc_column][vc_column_text]This cranberry shortbread cookies recipe offers a holiday spin on traditional slice-and-bake shortbread. Made with a buttery almond flour base, this easy-to-make recipe captures the best flavors of the season with dried cranberries, walnuts and fresh rosemary. They’re an impressive and festive addition to any cookie swap or party platter. Holiday Cranberry Shortbread Cookies on White Serving Plate Surrounded by Sprigs of Thyme

Cranberry Shortbread Cookies

  • 1/2 cup unsalted butter (softened)
  • 1/4 cup coconut sugar
  • 2 tsp. lemon zest
  • 1-1/8 cups all-purpose flour
  • 1/2 cup almond flour
  • 1 Tbsp. finely chopped fresh rosemary
  • 1/4 tsp. fine sea salt
  • 1/4 cup dried cranberries
  • 3 Tbsp. chopped walnuts
  1. In large mixing bowl or bowl of stand mixer, mix butter, coconut sugar and lemon zest on high speed until smooth and creamy.
  2. In separate bowl, whisk together flour, almond flour, rosemary and sea salt. Add to butter mixture and mix on low speed until mixture resembles coarse bread crumbs.
  3. Add cranberries and walnuts and knead by hand until soft dough forms.
  4. Shape dough into 8-inch log. Wrap in plastic wrap and refrigerate 1 hour, or until firm.
  5. Preheat oven to 350 degrees F. Line large baking tray with parchment.
  6. Unwrap log. With sharp knife, cut into 1/4-inch-thick slices. Arrange on prepared tray.
  7. Bake 13-15 minutes, or until bottoms are lightly golden brown. Cool on wire rack.
  8. Store cranberry shortbread in airtight container at room temperature up to 5 days.

Add the ingredients to your cart and make these festive cookies!

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