I’ve been on a quest to increase the variety of foods in my diet that carry a range of antioxidants, vitamins, and minerals. At the same time, I’ve been hoping to find lower-carb options for the dishes I love. Then it hit me, almonds! I need to get back on the almond train! You see, a few years ago, I used to buy almond flour to bake almond bread and use it as a breading when frying fish. Then I noticed that I accidentally bought a brand that had tapioca flour mixed in, and I didn’t want that. I quit using it, but still had a lot in the bag, so it just sat, and I put almond flour out of my head. Until a couple of months ago, when I had the aforementioned epiphany about getting back on the almond train. But this time I’m doing it right.
If I wanted the antioxidants, vitamin E, B vitamins, calcium, copper, magnesium, iron, potassium, and zinc, then I needed to find an almond meal where the almonds are not blanched and still have their skin. I would also need to cook on lower heat for longer times to preserve those nutrients. Store options are very limited in my rural little town. There were some varieties online, but not many that were also organic. And the ones that were both organic and unblanched cost a fortune. Then I found the Azure Standard organic fine ground almond meal. I thought to myself, “All Aboard!” and I got on the train! The price was affordable, and it checked all my boxes. In the cart it went!
I was anticipating Azure drop day so hard. I had some tilapia already defrosted, and that night it was on! I do something weird with my “breaded” fish, though. Instead of using the typical egg to dip in first, I coat it with yellow mustard and then roll it around in the meal. I just like that tang, but the breading doesn't stick as well, especially to the sides of the filets. But that’s cool. They fry up in the pan, and I scrape them out onto the plate in the same way! And mmm mmm, y’all! I couldn’t be happier with the flavor of the Azure almond meal. The sweetness is ever so slight, and it’s got a creaminess to it. I’m excited to mix some into oatmeal. I’m also hunting for recipes to make some kind of seed and nut cracker with it, as well as substituting it for graham cracker crumbs in a no-bake pie recipe. Something key lime or strawberry, perhaps. Can’t wait!