Badam burfi (Almond fudge)

I did say I had a 3 lb bag of almond flour!

So, my second experiment was an Indian dessert that's sweet, slightly gooey, can be made with almonds or cashews or pistachios ... you get the point. In the stores, it's covered with an edible silver leaf. Which I did not have in my house. They still taste great without the silver.


What I had:

• 1/2 cup granulated sugar
• 1/4 cup water
• 1 tbsp vanilla essence
• 1/4 tsp cardamom powder
• 1 cup almond flour
• 1 tsp ghee
• Sliced almonds for garnish

What I did:

• Put the 1st four ingredients in a small shallow pan on medium heat till it comes to a boil
• Add the flour a 1/4 cup at a time, whisk on low heat, and ensure there are no clumps
• Cook, stirring, on low heat for close to 10 minutes, till you can roll it into a non-stick ball
• Let it cool on parchment paper
• Once cool, knead for a couple minutes
• Place another piece of parchment paper on top 
• Use a rolling pin to roll it to out to an 1/8" thickness
• Cut it into 1" squares and garnish with sliced almonds
• Store in the fridge

Almond flour chocolate cupcakes

Stuck at home, with a work laptop that doesn't work ... and no meetings ... what to do? what to do?

Lookie there, I have a 3 lb bag of almond flour!

Here's what all I had:

Dry ingredients:

• 1 1/2 cup almond flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt

Wet ingredients:

• 4 eggs
• 3/4 cup + 2 tbsp agave nectar
• 1 tbs vanilla extract

What I did:

• Preheat oven to 325 degrees
• Mix all the dry ingredients and wet ingredients in separate bowls
• Pour the liquid mix into the dry mix
• Mix thoroughly, making sure there are no lumps
• Divide equally into a 12 hole muffin pan
• Bake for 20-25 minutes, checking after 20 minutes for doneness
• Let cool on counter before eating
• Frost if you want; nobody in this house will eat frosting, so I didn't