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Freezer banket

THM Banket

A sugar-free, low glycemic, Trim healthy Mama version of this WONDERFUL dutch almond pastry.

Ingredients

  • 4 Sticks (2 cups) Butter softened
  • 4 cups Sprouted white wheat flour
  • 1/4 cup Vital wheat gluten This is optional. I have made it without
  • 1 cup water
  • dash salt
  • 5 cups almond flour
  • 3 T super sweet
  • 2 full eggs
  • 2 yolk only eggs (save whites)
  • 3/4 cup almond extract

Instructions

  1. Combine the first 5 ingredients (stop with salt) in your bread maker and run it on the dough cycle.  You can also do this in a stand mixer or by hand.  Don't over mix.  


  2. After the dough is finished flatten it out in a 9 inch round baking dish or an 8x8 container. Cover and Refrigerate.
  3. Add the next 5 ingredients to your mixer and combine fully. After mixed well put in a separate 9 inch round pan or 8x8 container. Cover and Refrigerate.
  4. After 24 hours you can remove them from the fridge and score them into 8 equal pieces. Roll out the dough first into a long rectangle (3 inches by 18 inch) and then make a snack out of the almond filling and lay it in the middle. Wrap up the filling and pinch closed. Place seam side down on a cookie sheet.


  5. After they are all assembled cut 4 slits in each stick and baste with egg whites. Bake at 400 for 18-25 mins. Until nice and golden on top. Cool and enjoy...or freeze!