Ingredient: Ground Almonds

Long before oat milk turned up in coffee shops, medieval cooks were making their own dairy-free alternative from ground almonds. It sounds impossibly trendy, but almond milk was a genuine Lenten staple in England (and across medieval Europe) when dairy was off the menu.

Nutritionally, ground almonds bring protein, fibre and healthy fats – along with vitamin E and magnesium. Because they’re naturally gluten-free and have a gentler effect on your blood sugar than wheat flour, they’re often easier to tolerate, particularly in baking.

What really makes ground almonds so helpful in baking is their texture. They add moisture and richness in a way that flour can’t, which is why they’re at the heart of frangipane and essential to a proper Bakewell tart. They’re also one of the few ingredients that actually improves gluten-free baking rather than making it feel like a compromise.