I'm making a batch of brownies for a party, hopefully using this recipe:
(I know, I know, not primal at all)
I went to Trader Joe's to pick up butter, chocolate, eggs, and almond flour (my attempt at making it semi-barely-not-quite-primal), but sadly they didn't have any of the latter...the closest to it was almond meal, which according to the label can only be used to replace 50% of the flour in a recipe because it doesn't hold together well. For brownies, would that matter very much? Is there any way to increase the holding power of the batter so that I can use 75% almond meal or even 100%?