24 Delicious Sunday Gluten-Free Almond Flour Recipes to Try

Sundays are all about slowing down, savoring good food, and enjoying time with family and friends.

For those following a gluten-free lifestyle—or simply looking to enjoy lighter, healthier meals—almond flour is a versatile ingredient that shines in both sweet and savory dishes.

Packed with protein, healthy fats, and a naturally nutty flavor, almond flour can transform ordinary recipes into delicious, tender, and satisfying meals.

Whether you’re planning a leisurely brunch, a cozy breakfast, or a dessert-filled afternoon, these 24 Sunday gluten-free almond flour recipes have you covered.

From muffins and pancakes to breads, quiches, and indulgent desserts, there’s something for every craving.

Each recipe is carefully crafted to be naturally gluten-free, easy to follow, and perfect for making your Sunday extra special.

24 Delicious Sunday Gluten-Free Almond Flour Recipes to Try

Whether you’re starting your Sunday with a warm muffin, enjoying a hearty almond flour quiche for brunch, or indulging in a chocolate brownie later in the day, this collection of 24 Sunday gluten-free almond flour recipes offers something for every palate.

These recipes are not just gluten-free—they’re rich in flavor, easy to make, and perfect for sharing with loved ones.

Make your Sunday memorable with these nourishing, satisfying, and absolutely delicious almond flour creations.

Almond Flour Blueberry Muffins

Start your Sunday with soft, moist, and naturally sweet almond flour blueberry muffins.

These gluten-free delights are packed with antioxidants from fresh blueberries and are perfect with a cup of tea or coffee.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, combine almond flour, coconut sugar, baking powder, and salt.
3. In another bowl, whisk together eggs, almond milk, melted coconut oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Gently fold in blueberries.
6. Spoon the batter evenly into the muffin tin.
7. Bake for 25–30 minutes or until a toothpick inserted comes out clean.
8. Let cool for 10 minutes in the pan before transferring to a wire rack.

These almond flour blueberry muffins are tender, naturally sweet, and satisfyingly light. Perfect for a cozy Sunday breakfast or brunch.

Almond Flour Lemon Cake

A soft and zesty gluten-free lemon cake made entirely with almond flour.

Its tender crumb and refreshing citrus flavor make it a perfect dessert or afternoon treat.

Ingredients:

• 2 1/2 cups almond flour
• 1/2 cup coconut sugar
• 1 tsp baking soda
• 1/4 tsp salt
• 4 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup honey
• Zest of 2 lemons
• 1/4 cup freshly squeezed lemon juice
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, combine almond flour, coconut sugar, baking soda, and salt.
3. In a separate bowl, whisk together eggs, melted coconut oil, honey, lemon juice, lemon zest, and vanilla extract.
4. Gradually fold wet ingredients into dry ingredients until smooth.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30–35 minutes, or until a toothpick comes out clean.
7. Let cool in the pan for 15 minutes before transferring to a cooling rack.

This almond flour lemon cake is moist, flavorful, and perfectly balanced between sweet and tangy, making it an ideal Sunday dessert or tea-time companion.

Almond Flour Chocolate Chip Cookies

Indulge in chewy, naturally gluten-free chocolate chip cookies made with almond flour.

Crispy on the edges and soft in the center, these cookies are a Sunday treat everyone will love.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut sugar
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup coconut oil, melted
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup dark chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix almond flour, coconut sugar, baking soda, and salt.
3. In another bowl, whisk together melted coconut oil, egg, and vanilla extract.
4. Combine wet and dry ingredients until a dough forms.
5. Fold in chocolate chips.
6. Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them 2 inches apart.
7. Bake for 10–12 minutes or until the edges are golden.
8. Let cookies cool for 5 minutes on the sheet before transferring to a wire rack.

These almond flour chocolate chip cookies are perfectly chewy, naturally sweet, and ideal for a relaxing Sunday snack or dessert.

Almond Flour Banana Bread

A moist, naturally sweet, and gluten-free banana bread made with almond flour.

Perfect for breakfast, brunch, or an afternoon snack, it’s rich in flavor yet light and healthy.

Ingredients:

• 2 1/2 cups almond flour
• 1 tsp baking soda
• 1/4 tsp salt
• 3 ripe bananas, mashed
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 tsp cinnamon (optional)
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine almond flour, baking soda, salt, and cinnamon.
3. In another bowl, mix mashed bananas, eggs, honey, melted coconut oil, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until fully combined.
5. Fold in nuts if using.
6. Pour batter into the prepared pan and smooth the top.
7. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
8. Let cool in the pan for 15 minutes before transferring to a wire rack.

This almond flour banana bread is soft, naturally sweet, and perfect for a relaxed Sunday morning with a hot beverage.

Almond Flour Veggie Quiche

A savory gluten-free quiche with a nutty almond flour crust and a creamy, vegetable-packed filling. Great for brunch or a light Sunday lunch.

Ingredients:

For the crust:

• 2 cups almond flour
• 1/4 tsp salt
• 1/4 cup melted coconut oil or butter
• 1 egg

For the filling:

• 4 large eggs
• 1/2 cup almond milk
• 1 cup spinach, chopped
• 1/2 cup bell peppers, diced
• 1/2 cup mushrooms, sliced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9-inch pie pan.
2. Combine almond flour, salt, melted coconut oil, and egg to form the crust dough. Press it evenly into the pie pan.
3. Bake the crust for 10 minutes.
4. While the crust is baking, whisk together eggs, almond milk, salt, pepper, and nutmeg.
5. Add chopped spinach, bell peppers, and mushrooms to the egg mixture.
6. Pour the filling into the pre-baked crust.
7. Bake for 25–30 minutes, or until the quiche is set and lightly golden.
8. Let it cool for 10 minutes before slicing.

This almond flour veggie quiche is savory, satisfying, and perfect for a leisurely Sunday brunch.

Almond Flour Pancakes

Fluffy, gluten-free pancakes made with almond flour.

Naturally nutty and slightly sweet, they make a comforting and healthy Sunday breakfast.

Ingredients:

• 2 cups almond flour
• 2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup almond milk
• 2 tbsp honey or maple syrup
• 1 tsp vanilla extract
• Butter or coconut oil for cooking

Instructions:

1. In a medium bowl, mix almond flour, baking powder, and salt.
2. In another bowl, whisk eggs, almond milk, honey, and vanilla extract.
3. Pour wet ingredients into dry ingredients and stir until smooth.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or coconut oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden brown.
6. Serve warm with fresh fruit, maple syrup, or nut butter.

These almond flour pancakes are fluffy, tender, and perfect for a relaxing Sunday morning breakfast with family or friends.

Almond Flour Chocolate Cake

Rich, moist, and naturally gluten-free, this almond flour chocolate cake is a perfect indulgence for Sunday dessert.

Its tender crumb and deep chocolate flavor satisfy any sweet tooth.

Ingredients:

• 2 1/2 cups almond flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 4 large eggs
• 1/2 cup honey or maple syrup
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 cup dark chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, mix almond flour, cocoa powder, baking soda, and salt.
3. In another bowl, whisk together eggs, honey, melted coconut oil, and vanilla extract.
4. Fold wet ingredients into dry ingredients until smooth.
5. If using, fold in chocolate chips.
6. Pour batter into the prepared pan and smooth the top.
7. Bake for 25–30 minutes or until a toothpick comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.

This almond flour chocolate cake is decadent, moist, and naturally sweetened, making it a perfect Sunday treat with a cup of coffee or tea

Almond Flour Apple Crisp

A warm, comforting gluten-free apple crisp made with almond flour.

The crunchy almond topping pairs perfectly with tender, cinnamon-spiced apples, ideal for a cozy Sunday dessert.

Ingredients:

• 4 medium apples, peeled, cored, and sliced
• 1 tsp cinnamon
• 1 tbsp lemon juice
• 1 1/2 cups almond flour
• 1/3 cup coconut sugar
• 1/4 cup melted butter or coconut oil
• 1/2 tsp salt
• 1/2 cup chopped almonds or pecans (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. Toss apple slices with cinnamon and lemon juice, then spread evenly in the baking dish.
3. In a bowl, combine almond flour, coconut sugar, melted butter, salt, and nuts (if using). Mix until crumbly.
4. Sprinkle the almond topping over the apples.
5. Bake for 30–35 minutes or until the topping is golden and apples are tender.
6. Let cool for 10 minutes before serving.

This almond flour apple crisp is sweet, comforting, and perfect for enjoying on a leisurely Sunday afternoon, either warm or at room temperature.

Almond Flour Pizza Crust

A simple and versatile gluten-free almond flour pizza crust.

Crisp on the edges yet tender inside, it’s a perfect base for your favorite toppings and Sunday pizza night.

Ingredients:

• 2 cups almond flour
• 2 tbsp coconut flour
• 1 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 2 tbsp olive oil
• 1 tsp dried oregano (optional)

Instructions:

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, combine almond flour, coconut flour, baking powder, salt, and oregano.
3. Add eggs and olive oil, mixing until a dough forms.
4. Press the dough onto the prepared baking sheet into a 9–10 inch circle or rectangle.
5. Bake for 10–12 minutes until lightly golden.
6. Remove from oven, add your favorite sauce, cheese, and toppings, then return to oven for 8–10 minutes until cheese melts.

This almond flour pizza crust is crispy, nutty, and the perfect gluten-free base for any Sunday pizza night, making homemade pizza both healthy and delicious.

Almond Flour Cinnamon Rolls

Soft, tender, and naturally gluten-free cinnamon rolls made with almond flour.

Perfectly sweet and spiced, they make a luxurious Sunday morning treat.

Ingredients:

For the dough:

• 2 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup coconut sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract

For the filling:

• 1/4 cup coconut sugar
• 1 tbsp cinnamon
• 2 tbsp melted coconut oil

For the glaze (optional):

• 2 tbsp powdered sugar
• 1 tsp almond milk

Instructions:

1. Preheat oven to 350°F (175°C) and grease an 8-inch baking dish.
2. In a bowl, mix almond flour, coconut flour, coconut sugar, baking powder, and salt.
3. In another bowl, whisk eggs, melted coconut oil, and vanilla extract.
4. Combine wet and dry ingredients to form a soft dough.
5. Roll the dough between two pieces of parchment paper into a rectangle.
6. Mix coconut sugar and cinnamon for the filling, spread melted coconut oil over dough, and sprinkle filling evenly.
7. Roll the dough tightly and slice into 8 rolls. Place rolls in the baking dish.
8. Bake for 20–25 minutes until golden.
9. Optional: Mix powdered sugar and almond milk to drizzle over warm rolls.

These almond flour cinnamon rolls are tender, sweet, and indulgent, making Sunday mornings feel extra special.

Almond Flour Carrot Cake Muffins

Moist, naturally gluten-free carrot cake muffins packed with shredded carrots, warm spices, and a hint of sweetness.

Perfect for a wholesome Sunday breakfast or snack.

Ingredients:

• 2 cups almond flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 1/2 cups grated carrots
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, combine almond flour, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk eggs, honey, melted coconut oil, and vanilla extract.
4. Stir wet ingredients into dry ingredients until just combined.
5. Fold in grated carrots and nuts if using.
6. Spoon the batter into muffin cups and bake for 22–25 minutes or until a toothpick comes out clean.
7. Let muffins cool for 10 minutes before removing from the tin.

These almond flour carrot cake muffins are soft, flavorful, and lightly sweet—perfect for a cozy Sunday breakfast or afternoon snack.

Almond Flour Shortbread Cookies

Simple, buttery, and naturally gluten-free almond flour shortbread cookies.

Crisp on the edges, tender in the center, and lightly sweet, ideal for a calm Sunday treat.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut sugar
• 1/4 tsp salt
• 1/4 cup melted coconut oil or butter
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a bowl, combine almond flour, coconut sugar, and salt.
3. Stir in melted coconut oil and vanilla extract to form a soft dough.
4. Roll dough into small balls and flatten with a fork or your fingers onto the baking sheet.
5. Bake for 12–15 minutes until edges are lightly golden.
6. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

These almond flour shortbread cookies are buttery, tender, and perfectly simple—ideal for a relaxing Sunday snack or dessert with tea or coffee.

Almond Flour Pumpkin Bread

Moist, spiced, and naturally gluten-free pumpkin bread made with almond flour.

Perfect for fall Sundays or any cozy morning, it’s full of warmth and flavor.

Ingredients:

• 2 1/2 cups almond flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 3 large eggs
• 1/2 cup pumpkin puree
• 1/4 cup honey or maple syrup
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a bowl, combine almond flour, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk together eggs, pumpkin puree, honey, melted coconut oil, and vanilla extract.
4. Stir wet ingredients into dry ingredients until just combined.
5. Fold in nuts if using.
6. Pour batter into the prepared pan and smooth the top.
7. Bake for 50–55 minutes or until a toothpick comes out clean.
8. Let cool for 10 minutes before transferring to a wire rack.

This almond flour pumpkin bread is moist, flavorful, and full of autumnal spices—perfect for a Sunday breakfast or snack.

Almond Flour Breakfast Bars

Easy, nutritious, and naturally gluten-free almond flour breakfast bars. Perfect for a grab-and-go Sunday brunch or a mid-morning snack.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut sugar
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 cup almond butter
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1/2 cup dried fruit or chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, combine almond flour, coconut sugar, salt, and cinnamon.
3. In another bowl, mix almond butter, honey, and vanilla extract until smooth.
4. Stir wet ingredients into dry ingredients until combined.
5. Fold in dried fruit or chocolate chips if desired.
6. Press mixture firmly into the prepared pan.
7. Bake for 18–20 minutes or until edges are golden.
8. Let cool completely before cutting into bars.

These almond flour breakfast bars are chewy, slightly sweet, and packed with flavor—ideal for starting a Sunday morning on the right note.

Almond Flour Savory Crackers

Summary:
Crispy, nutty, and naturally gluten-free savory crackers made with almond flour. Perfect for pairing with cheese, dips, or soup on a relaxing Sunday.

Ingredients:

• 2 cups almond flour
• 1/4 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp dried rosemary or thyme
• 1 large egg
• 2 tbsp olive oil
• Optional: sesame seeds or poppy seeds for topping

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix almond flour, salt, garlic powder, and herbs.
3. Stir in egg and olive oil until a dough forms.
4. Roll dough between two pieces of parchment paper into a thin rectangle.
5. Score dough into squares or rectangles with a knife and sprinkle seeds on top if desired.
6. Bake for 12–15 minutes until edges are golden brown.
7. Allow to cool completely before breaking into crackers.

These almond flour savory crackers are crisp, flavorful, and perfect for a casual Sunday snack or appetizer with your favorite toppings.

Almond Flour Zucchini Bread

Moist, naturally sweet, and gluten-free zucchini bread made with almond flour.

A perfect Sunday treat that’s slightly sweet, tender, and packed with subtle vegetable goodness.

Ingredients:

• 2 1/2 cups almond flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 1/2 cups grated zucchini
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix almond flour, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk eggs, honey, melted coconut oil, and vanilla extract.
4. Combine wet and dry ingredients until just blended.
5. Fold in grated zucchini and nuts if desired.
6. Pour the batter into the loaf pan and smooth the top.
7. Bake for 50–55 minutes or until a toothpick comes out clean.
8. Let cool for 10 minutes before transferring to a wire rack.

This almond flour zucchini bread is moist, flavorful, and subtly sweet, making it a wholesome Sunday morning or afternoon snack.

Almond Flour Peanut Butter Cookies

Soft, chewy, and naturally gluten-free peanut butter cookies made with almond flour.

They’re simple, satisfying, and perfect for a lazy Sunday treat.

Ingredients:

• 2 cups almond flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup coconut sugar
• 1/2 cup peanut butter
• 1/4 cup honey or maple syrup
• 1 large egg
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix almond flour, baking soda, salt, and coconut sugar.
3. Add peanut butter, honey, egg, and vanilla extract. Stir until a dough forms.
4. Roll dough into small balls and place them on the baking sheet, flattening each with a fork.
5. Bake for 10–12 minutes until golden brown.
6. Let cool for 5 minutes before transferring to a wire rack.

These almond flour peanut butter cookies are soft, flavorful, and easy to make—perfect for a relaxing Sunday snack or dessert.

Almond Flour Mini Quiches

Savory, gluten-free mini quiches with an almond flour crust and a creamy, veggie-filled center.

Perfect for a Sunday brunch or light lunch.

Ingredients:

For the crust:

• 2 cups almond flour
• 1/4 tsp salt
• 1/4 cup melted butter or coconut oil
• 1 egg

For the filling:

• 4 large eggs
• 1/2 cup almond milk
• 1/2 cup spinach, chopped
• 1/2 cup bell peppers, diced
• 1/4 cup shredded cheese (optional)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C) and grease a muffin tin.
2. Mix almond flour, salt, melted butter, and egg to form dough. Press a small amount into each muffin cup.
3. Bake crusts for 8–10 minutes until lightly golden.
4. Whisk eggs, almond milk, salt, and pepper in a bowl. Stir in spinach, bell peppers, and cheese if using.
5. Pour filling into pre-baked crusts.
6. Bake for 15–18 minutes until set.
7. Let cool slightly before removing from muffin tin.

These almond flour mini quiches are savory, satisfying, and perfectly portioned for a Sunday brunch or light lunch.

Almond Flour Lemon Bars

Tangy, sweet, and naturally gluten-free lemon bars made with almond flour.

A bright and zesty dessert that’s perfect for a sunny Sunday afternoon.

Ingredients:

For the crust:

• 2 cups almond flour
• 1/4 cup coconut sugar
• 1/4 tsp salt
• 1/4 cup melted butter or coconut oil

For the filling:

• 3 large eggs
• 1/2 cup honey or maple syrup
• 1/4 cup lemon juice
• Zest of 1 lemon
• 1/4 cup almond flour

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. Mix almond flour, coconut sugar, salt, and melted butter to form the crust. Press evenly into the pan.
3. Bake the crust for 10–12 minutes until lightly golden.
4. While the crust bakes, whisk eggs, honey, lemon juice, lemon zest, and almond flour to make the filling.
5. Pour the filling over the pre-baked crust and bake for 20–25 minutes until set.
6. Let cool completely before cutting into squares.

These almond flour lemon bars are bright, tangy, and tender—perfect for a light and refreshing Sunday dessert.

Almond Flour Blueberry Scones

Tender, naturally gluten-free blueberry scones made with almond flour.

Slightly sweet and buttery, they are ideal for a leisurely Sunday breakfast or tea.

Ingredients:

• 2 cups almond flour
• 2 tbsp coconut sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup melted butter or coconut oil
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix almond flour, coconut sugar, baking powder, and salt.
3. In another bowl, whisk eggs, melted butter, and vanilla extract.
4. Fold wet ingredients into dry ingredients until combined.
5. Gently fold in blueberries.
6. Shape dough into a circle or rectangle on the baking sheet and cut into 8 wedges.
7. Bake for 18–22 minutes until golden.
8. Let cool slightly before serving.

These almond flour blueberry scones are tender, lightly sweet, and perfect for enjoying with a cup of tea on a slow Sunday morning.

Almond Flour Chocolate Brownies

Rich, fudgy, and naturally gluten-free chocolate brownies made with almond flour.

Perfect for a decadent Sunday dessert or snack.

Ingredients:

• 2 cups almond flour
• 1/2 cup cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup honey or maple syrup
• 1/4 cup melted coconut oil
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a bowl, combine almond flour, cocoa powder, baking soda, and salt.
3. In another bowl, whisk eggs, honey, melted coconut oil, and vanilla extract.
4. Fold wet ingredients into dry ingredients until smooth.
5. Fold in chocolate chips if desired.
6. Pour batter into the prepared pan and smooth the top.
7. Bake for 20–25 minutes or until a toothpick comes out with a few moist crumbs.
8. Let cool completely before slicing.

These almond flour chocolate brownies are rich, fudgy, and indulgent—perfect for a sweet Sunday treat or dessert.

Almond Flour Cranberry Muffins

Tart, sweet, and naturally gluten-free cranberry muffins made with almond flour.

Perfect for a Sunday breakfast or brunch, these muffins are tender and flavorful.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 cup almond milk
• 1 cup fresh or frozen cranberries

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, combine almond flour, coconut sugar, baking powder, and salt.
3. In another bowl, whisk eggs, melted coconut oil, vanilla extract, and almond milk.
4. Stir wet ingredients into dry ingredients until combined.
5. Gently fold in cranberries.
6. Spoon batter evenly into the muffin tin.
7. Bake for 25–28 minutes or until a toothpick comes out clean.
8. Let cool for 10 minutes before serving.

These almond flour cranberry muffins are tender, slightly tart, and perfect for a Sunday breakfast or brunch with tea or coffee.

Almond Flour Savory Herb Bread

A fragrant, naturally gluten-free savory bread made with almond flour and fresh herbs. Ideal for Sunday brunch or as a side to soups and salads.

Ingredients:

• 2 1/2 cups almond flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp dried rosemary or thyme
• 3 large eggs
• 1/4 cup olive oil
• 1/4 cup almond milk

Instructions:

1. Preheat oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, mix almond flour, baking powder, salt, and dried herbs.
3. In another bowl, whisk eggs, olive oil, and almond milk.
4. Combine wet and dry ingredients until a smooth batter forms.
5. Pour batter into the prepared loaf pan.
6. Bake for 30–35 minutes or until a toothpick comes out clean.
7. Let cool for 10 minutes before slicing.

This almond flour savory herb bread is moist, flavorful, and perfect for a cozy Sunday meal or brunch accompaniment.

Almond Flour Coconut Macaroons

Chewy, naturally gluten-free coconut macaroons made with almond flour. Sweet, nutty, and perfect for a simple Sunday dessert or snack.

Ingredients:

• 2 cups shredded coconut
• 1 cup almond flour
• 1/4 cup honey or maple syrup
• 2 large egg whites
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a bowl, combine shredded coconut, almond flour, and salt.
3. In another bowl, whisk egg whites and vanilla extract until frothy.
4. Fold egg whites into the coconut-almond mixture until well combined.
5. Scoop tablespoon-sized portions onto the baking sheet.
6. Bake for 15–18 minutes until golden brown on the edges.
7. Let cool completely before serving.

These almond flour coconut macaroons are chewy, naturally sweet, and make a delightful Sunday treat or snack with tea or coffee.