Updated: Mar 15
There are several advantages to not using flour in recipes, including:
Gluten-free: Flour is a common source of gluten, a protein found in wheat, barley, and rye that can cause digestive issues for people with gluten sensitivity or celiac disease. By eliminating flour from recipes, you can make dishes that are gluten-free and safe for those with gluten-related health issues.
Low-carb: Flour is a source of carbohydrates, which can be problematic for those on low-carb diets or who are trying to manage their blood sugar levels. By avoiding flour, you can make dishes that are lower in carbohydrates and more suitable for these diets.
Nutrient-dense: Many flour alternatives, such as almond flour or coconut flour, are higher in protein and healthy fats than traditional wheat flour. This can make your dishes more nutrient-dense and provide health benefits like improved heart health and increased satiety.
Versatile: Flour alternatives can be used in a wide variety of recipes, from savory dishes like pizza crusts to sweet treats like cakes and cookies. This versatility allows you to experiment with different flavors and textures and create dishes that suit your tastes and dietary needs.
Overall, not using flour in recipes can provide a range of health benefits and open up new possibilities for creating delicious, nutritious dishes.
Tarta de Santiago
1 cup of ground almonds - almond flour
1 cup of sugar - you can reduce the sugar to 1/2 a cup and it will still taste sweet
6 large eggs, separated - I have made it with 4 and 5 eggs
1 tablespoon of lemon zest
1 tablespoon of ground cinnamon and I also add some fresh vanilla bean scrapes (I used one pod)
Powdered sugar, for dusting (2 tablespoons for the entire cake is plenty)
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a large bowl, whisk together the ground almonds, sugar, egg yolks, lemon zest, and cinnamon until well combined.
In a separate bowl, beat the egg whites until stiff peaks form.
Using a rubber spatula, gently fold the egg whites into the almond mixture until just combined.
Pour the batter into the prepared pan and smooth the top with the spatula.
Bake the tart for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Allow the tart to cool completely in the pan before removing it and transferring it to a serving platter.
Dust the top of the tart with powdered sugar before serving.
Enjoy your delicious Santiago Tarta with a cup of tea!