Given this background, I try to include almonds in many of my dishes. The easiest way to do that is with almond flour. Phrased simply: almonds ground down as finely as you can possibly do so. I’ll substitute a portion of what a recipe would normally call for all-purpose flour with a portion of almond flour. It adds a good flavor, a coarse texture, and convinces me that I’m getting better nutrients out of the dishes I make.