So, I've tried some recipes using almond flour to make cookies and really enjoy them. Then I saw the recipe on the healthyskeptic site for a cake made with hazelnuts and sweet potato and really want to try it. But I got to thinking about all the issues with rancidity vs. temperatures. As far as I can tell from my reading, nuts are healthiest when sprouted and then dehydrated under 170 degrees. So how come baking with nut flours at higher temperatures for cookies, cakes and muffins is ok? What are everyone's thoughts on this, I'm really interested. Do you just limit how often you do this? Is it possible to bake a cake at a lower temperature?
No announcement yet.
Baking with nut flours ok?