Moving back to California, Discovering Almond Flour, and Devouring Banana Nut Muffins
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.
Summer is my favorite season. It’s the time of year for sunset barbecues and dinners on the patio, and for strings of tiny Italian lights and flickering Moroccan lanterns. Summer plays the beautiful hostess of longer days and breezy nights, polka-dotted sundresses, and peals of joyful laughter coming from children playing in the backyard.
