Life flies past us so quickly, and sometimes I’m certain the sound of the wind is actually the sound of life flying by.  That’s the way it’s felt lately; a whirling blur, a constant hum, non-stop motion.  Since my last post in August, I’ve gone on a 14-state road trip, moved from the East Coast back to my beautiful California, and re-entered the corporate world after a year-long hiatus.  My husband quit his job to launch a graphic design business, we found a goat living on our new property, summer faded away into the brilliance of autumn, and I discovered almond flour. Yes, that’s it.  I discovered almond flour. Extraordinary, delicious, versatile almond flour. It’s not cheap — I paid about $35 for 5 pounds from my local co-op — but I’ve never enjoyed gluten-free baked goods more.  A single cup of almond flour provides the following nutrients: 140% of the RDA for vitamin E 80% of the RDA for magnesium 60% of the RDA for phosphorus 48% of the RDA for protein 32% of the RDA of calcium 16% of the RDA for folic acid There’s more.  Almond flour also makes the best banana-nut bread/muffins ever. Read more of this story »

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Moving back to California, Discovering Almond Flour, and Devouring Banana Nut Muffins