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How to make almond flour

November 21, 2014

Make your own almond flour in just three easy steps!

I don’t know how expensive almond flour is in your country, but in mine it can get up to 30$, and it’s a bit too much, considering that wheat flour is only 1$ per kilo.

When I first started the keto diet, I had no idea that I could bake with almond flour. In fact, all I ate every day were plain eggs, different types of cheese, meat and some butter. And, God, it was awful! One day, I bought it and after one month, I decided I had to use it for something. I use  it on a regular basis ever since and I’ve created a lot of tasty and easy to make low carb recipes, but it was the time to make my own almond flour, from scratch. Or from raw almonds, in this case.

Since raw, unpeeled almonds are not that pricey, with only 13$ per kilo, it was an easy decision to make. I’ve searched for the best advices on how to make almond flour and even realized that doing it, I will also get rid of the anti-nutrients that are found in the skin.

You will need the following:

  • one stockpot
  • 1,5 liters of water
  • 500 grams raw almonds, skin on
  • 1 big strainer
  • absorbent paper towels
  • 1 bowl

You start by bringing the water to a boiling point. Immediately, you will have to turn off the heat and pour the entire batch of almonds into the water. Leave them there for about 5 minutes, then leak the water through the strainer and leave the almonds in there for a couple of minutes. Blend them with your hand or with a wooden spoon a few times, to make some of the skin to fall and the water to dry a little bit.

Place the paper towels onto a large table and start peeling your almonds. The skin will come out incredibly easy, so you will be able to finish in roughly 15-20 minutes. Place the blanched almonds onto the paper towels and from time to time, press another paper towel on top of them. Leave them over the night to dry in open air. In the morning, place them into a bowl and leave them in a dry space (I left mine by the open window). From time to time, blend them with a wooden spoon. By evening, if you will put your hands on them, you will feel they are perfectly dry and even lack the oily aspect that bought blanched almonds have.

I made my almond flour in the small cup of my blender (700w). I placed around 200 grams in it, then used the turbo button on and off, for about one minute. I took the lid off, took the almond meal of the blender’s walls then put the lid again. I kept mixing in the same way for 30 more seconds. In the end, I had the finest almond flour I’ve ever put my hands on. I f you will make almond flour, don’t hesitate to tell me your results.

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