Nuts and seeds – many of the recipes in this book use nuts, almonds, hazelnuts, walnuts, cashew, pistachio nuts etc. When ground they’re a wonderful gluten-free alternative to using flour and also add moisture due to their higher oil content. Ground almonds are easy to get hold of, however, any nut can be ground in a food processor until finely ground. If making a large batch, it’s best stored and used directly from the freezer to keep fresh. Ground seeds are a superb nut-free alternative. Pumpkin, pine nut (yes, they are a seed!) or sunflower seeds can all be finely ground and used as ground nuts would be.