Posts Tagged ‘almond flour’

Paleo rock cakes

October 20, 2011

Who remembers rock cakes from their childhood? Anyone, anyone? My nana used to make them every time we went up to visit her on the Central Coast of NSW every month or so. They’re a little like scones, but with the texture and look of rough rocks. Only thing is, they don’t make for good pets unlike other rocks. I used to love them as a kid, but now I think back to it, the wheat flour used to leave a nasty aftertaste in my mouth which I’m not too keen on repeating these days, especially since I know wheat flour isn’t a requirement for straightforward and delicious baking adventures.

I used an Elana Amsterdam recipe, tweaking it a little and trying to get the shapes as rock-like as possible…I failed a little in that they weren’t jagged enough – they turned out more like rocks smoothed by the action water. I even made a special batch just for my Dad with some icky fake cherries in them just to cater to his desire to return to the era when his Mum would make these treats for him.

These make for a great treat to take out for a picnic or just for a snack on the go. You can also adapt them and include any ingredients you wish. Of course, that is if you can resist eating all them as soon as they come out of the oven!


  • 2 cups almond flour
  • ½ teaspoon fine sea salt
  • ½ teaspoon baking soda
  • ¼ cup dried peaches, cut into ¼-inch pieces
  • ¼ cup sunflower seeds
  • ¼ cup sesame seeds
  • ¼ cup pecans or hazelnuts, coarsely chopped
  • 1 large egg or 2 medium eggs
  • 1 tablespoon rice or maple syrup


  1. In a large bowl, combine almond flour, salt and soda
  2. Stir in dried fruit, seeds and nuts
  3. In a small bowl combine egg/s and syrup
  4. Stir wet ingredients into dry
  5. Use your hands to form dough
  6. Shape dough into 3 x 3cm rough rock shapes  and about 2cm thick
  7. Cut dough into 16 squares
  8. Bake at 165C° on a lined baking tray for 10-15 minutes
  9. Serve
Rock cakes

Rock cakes


Almond flour sesame crackers

March 6, 2011

In my first post, I wrote about being a bit worried about Paleo not allowing buckwheat to be consumed (I still haven’t looked into why this is, as it’s not a grain). I’ve still been eating a little buckwheat bread and buckwheat crackers as a snack but am wanting to cut it out if I can. Breakfast is a bit tricky since I’m time poor and I like something solid like buckwheat  bread to go with my eggs.

So, I’ve been racking my brains thinking of what I can eat as an alternative. When a new book arrived, The Gluten-Free Almond Flour Cookbook, written by popular blogger Elana Amsterdam, I was stupidly excited to find plenty of savoury cracker recipes. Yes, this is what my life amounts to right now: high emotion when I find a suitable recipe that looks great…and low emotion when I discover that an additive in coconut milk “has been known to cause deaths in animals” (I didn’t verify the source of that additive info but it was definitely enough to make me put the can down and run from the supermarket!)

So, here is my very first attempt at a recipe from the book: Sesame crackers.


Sesame crackers
Sesame crackers

Verdict: spectactular! If a little on the salty side (I think I got a bit carried away and used heaped tsp rather than even tsp…oops). And very very easy to make.

Grapeseed oil and agave nectar are staples of Elana’s cooking and are pretty controversial in some circles, so I’m going to do some more reading and work out what I can do to substitute for these.