Almond and Mincemeat Bars by Recipes Made Easy (2024)

FAQs

What is a good substitute for flaked almonds? ›

Substitutes for Almonds

Almonds are often used to add crunch and texture as well as flavor. The best stand-ins for almonds that are nuts are hazelnuts, Brazil nuts, cashews, and unsalted pistachios. It's best to substitute those with the same sort of texture (such as sliced for sliced, chopped for chopped).

If the almonds in the recipe are just there for flavour try, substituting with the equal weight of plain or wholemeal flour plus vanilla essence or lemon juice. Note, however, wheat flour and nut flours are not interchangeable. The protein, fats and moisture are totally different, not to mention the gluten aspect.

Quite often ground almonds are used in cakes to add moisture and sometimes to give a gluten free cake suitable for coeliacs, instead of one made with wheat flour. If you are substituting the ground almonds with another ingredient then you really need to consider how much of the cake is made up by nuts.

Pili Nuts. As one of the lesser-known types of nuts, you might not recognize them right away. They resemble the teardrop shape of almonds but may be smaller. Taste-wise, they're most like sunflower seeds or pine nuts.

As mentioned above, almond flour is made from blanched, peeled almonds that have had their skins removed. It's fairly fine in texture and light in colour, lacking the darker specks from the skins. Ground almonds, on the other hand, are the same thing as almond meal – they're just ground, skin-on, unpeeled almonds.

Almond flour isn't a type of milled flour, rather it is simply finely ground almonds. It's typically made with blanched almonds and lacks the dark flecks of skin, though this isn't always the case. It's the main ingredient in French macarons, and commonly used for airy cakes, as well as cookies and quick breads.

Flour: replace 1 cup of flour with 1 1/4 scant cups of ground almonds / replace 100g of flour with 90g of ground almonds.

It will probably be ok. I expect it will change the texture a bit. We like the crunch of the chopped almond in the Christmas cake.

Feel free to experiment with times and temperatures but we would suggest that if nutrition is your main goal then choose soaking followed by dehydration, but when flavour is more important then stick with roasting. Either way you will benefit from the nutritional properties of almonds.

Soaked almonds are almonds that have been soaked in water for a period of time, typically overnight. Soaking almonds helps to improve their flavor and texture. It also makes them easier to digest and absorb nutrients. Soaked almonds are a good source of vitamins, minerals, protein, and fiber.

Are flaked almonds and sliced almonds the same? ›

Flaked almonds are simply finely sliced whole almonds which have been blanched and skinned. This makes them much softer to eat than if you were to try and bite into a whole nut. Flaked almonds are called sliced almonds in the US – they're exactly they same thing.

If you're looking for a nut substitution in a recipe, almonds can be a great option to use in place of pecans. While pecans have a slightly sweeter and richer flavor, almonds have a similar texture and can be just as satisfying in dishes like pie fillings, salads, and trail mix.

Still though almonds are almonds, regardless of preparation and flaked almonds are still a rich source of fatty acids that help to reduce the levels of bad cholesterol (LDL cholesterol), and promote healthy skin and hair.

It'll be fine but they are different. Blanched are whole skinned and flaked are sliced.