Drain.
Combine dates, almond pulp, oats, almond milk, almond flour, coconut flour, coconut
Cook apples whole in about 2 cups of water until soft. Press through a sieve or food mill. Measure pulp. Add sugar and spices. Cook pulp until thick enough to round up in a spoon. As pulp thickens, stir frequently to prevent sticking. (If too thick, add a small amount of water.) Pour into hot sterilized jars leaving 1/4 inch head space. Adjust caps. Process pints and quarts 10 minutes in boiling water bath. Yield about 5 pints. Very good.
br>Place the banana, eggs, almond butter, baking soda and vinegar
s much milk from the pulp as you can. Save the
n the refrigerator.
Some recipes call for the dough to
dd Calvados and combine.
Using a pastry brush, spread glaze
In a bowl mix together almond flour, cinnamon, nutmeg, baking soda
nonreactive saucepan, combine the almond paste, 1 cup half-and
For almond cream filling: Pour half and
For tamarind pulp :
Soak tamarind in water
into a food processor and pulp until reasonably smooth.
Pour
one-third at a time, using a large rubber spatula.
eat in the microwave the almond paste with 2 T of
Mix flour, baking soda, salt, cinnamon.
In a separate large bowl beat eggs until light and fluffy.
Stir in persimmon pulp and melted butter into eggs.
Add flour mixture into eggs and pulp alternately with milk until smooth.
Gently fold in raisins and almonds.
Pour batter into well greased loaf pan.
Place loaf pan in larger pan will with hot water 1/4-1/2 way up sides of loaf pan.
Bake at 325 degrees for 1 1/2-2 hours .
Serve warm with stiffy beaten whipped cream.
Can also be baked in individual custard cups.
egrees.
Measure out the almond paste. Take it manually out
owl and beat until stiff using an electric hand mixer. Gradually
utter into 1 cup flour, using pastry blender or crisscrossing 2
he powdered sugar and the almond extract in a medium bowl
egg, sifted powdered sugar and almond extract in a large bowl
ogether the butter and sugar using a hand mixer.
Add