Specialty Baking

Krusteaz Almond Flour

Krusteaz Almond Flour
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GTIN 10041449473465
Alternative Item # 724-2015
Shelf Life 365 days
Storage Temp Minimum 32°F
Storage Temp Maximum 95°F

Blanched, ground almonds.

Nutrition Facts

30 servings per Container
Serving Size
2 Tablespoons
Amount per serving

Calories

100

% Daily Value*

Total Fat 0

0%

Saturated Fat 1g

3%

Trans Fat 0g

Cholesterol 0mg

0%

Sodium 0mg

0%

Total Carbohydrate 0

0%

Dietary Fiber 1g

4%

Total Sugars 1g

Includes 0g  Added Sugars

0%

Protein 3g

Vitamin D 0mcg

0%

Calcium 40mg

4%

Iron 1mg

2%

Potassium 100mg

2%

Contains 1 allergen

Tree Nuts

5 allergens not Provided

Eggs
Milk
Peanuts
Soy
Wheat

Chocolate Chip Cookies 2 cups Krusteaz Almond Flour 1/4 cup brown sugar 1/4 cup white sugar 1/2 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons butter, softened 2 teaspoons vanilla 1 large egg 1/2 cup chocolate chips Heat oven to 350F. Lightly grease baking sheet. In large bowl, combine flour, sugars, baking soda, salt and butter until combined. Add vanilla and egg. Stir until dough forms, hand kneading if necessary. Fold in chocolate chips. Scoop rounded tablespoons of dough and place 2 inches apart on prepared baking sheet. Gently flatten to about 1/4-inch thick. Bake for 9 to 11 minutes or until light golden brown. Keep in airtight container once cooled. Makes 18 cookies.

Almond Flour Quick Bread 1 1/2 cups Krusteaz Almond Flour 1/3 cup flaxseed meal 4 eggs 1/4 cup unsweetened almond milk 2 tablespoons olive oil 2 teaspoons baking powder 1/2 teaspoon salt Heat oven to 350F. Lightly grease 8x4 loaf pan. Place all ingredients in large bowl. Stir until smooth batter forms. Spoon into prepared loaf pan. Bake 40 minutes or until top is golden brown. Cool in pan 10 minutes before transferring to a wire rack to cool completely. To make a sweeter bread, add 2 tablespoons of honey. Do not eat raw batter.

This mix should perform for its intended use for 18 months in cool dry storage. Hot, humid storage may reduce shelf life. Each shipment will be properly controlled and handled to prevent adulteration as defined in the Food, Drug and Cosmetic Act (section 402).
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