Make Your Own Homemade Almond Flour
Almond flour is expensive. Perhaps you’d like to try making your own homemade almond flour? We’ll tell you how. It is not that difficult and the reward is a great tasting flour.
For sweet treats, it is best to make your almond flour without almond skins, because the skins have a bit of a bitter taste.
First, you need to have blanched almonds. Blanching is a process in itself; we recommend you purchase Raw Blanched Almonds ready to be made into almond flour. Raw is important because in 2007, the U.S. passed a law requiring all almonds to be pasteurized. Unfortunately, this is often done with the use of proplyene oxide which is a toxic substance originally used as racing fuel. Other almonds are pasteurized with steam.
Making Your Homemade Almond Flour
Do this in batches of no more than 1-cup of almonds at a time. Use your food processor, coffee grinder or blender and be sure your almonds are at room temperature. Place the almonds into your device and pulse 3 to 4 times, about 10 seconds each time. Do this up to a total of 30 seconds, as you don’t want the almond to release too much oil (you’d have almond butter instead of flour). Now sieve the flour and place the pieces that can’t make through the sifter back into the mixer or blender; pulse another 3 to 4 times and sieve again. Pieces that remain in your sieve can be used as almond meal.
Storage. Put the almond flour into airtight zip lock bags or containers and keep in the fridge. Your flour will stay good for 3 to 4 weeks. For longer storage (up to 2 months), store in your freezer. Use as needed for baking.
Now How About Homemade Almond Butter?
Almond butter can be made from your raw nuts; however, roasting the nuts just prior to making the butter considerably enhances the flavor. To roast the almonds, spread them in a thin layer on a baking sheet at 300 degrees for about 20 minutes. Stir a few of times to assure even roasting.
To make your own homemade almond butter, you’ll need:
1 cup roasted almonds
1/4 teaspoon sea salt
1 tablespoon unrefined vegetable oil
Combine the almonds and salt in a food processor, blender, meat grinder or nut butter machine and process until the nuts are finely ground. Add the oil and continue processing until the butter reaches your desired degree of smoothness, adding more oil if necessary. For chunky butter, stir in 1/4 cup chopped almonds. Store, tightly covered, in the refrigerator. Makes about 3/4 cup.
Almond Butter Variations: Substitute Brazil nuts, cashews, hazelnuts or macadamia nuts for the almonds. Or combine two or more of these nuts in any proportion.