Wednesday, February 15, 2012

Almond Flour

I make almond flour after I have made almond milk. After I have blended the almonds and squeezed the milk out through a nut milk bag I have leftover pulp. Since the almonds have already been soaked to make the milk all I need to do is dehydrate them. Simply spread the pulp out on a baking sheet and stick in the oven at 150 degrees for a few hours or place it in your dehydrator. Once it is dry I give it a quick buzz in my food processor and it's ready to use!

Strain the soaked, blended almonds through a nut milk bag. Squeeze out the milk and save the pulp.

The pulp should have as much liquid expelled as possible.  

Spread the pulp onto a baking sheet or in a dehydrator. Keep the temperature on low until it is completely dry. 

Give it a quick blend in a food processor or blender and it's ready to use! 

Find other great recipes like this on Real Food Wednesday


Shay said...

I never thought of making almond flour afterwards! Thanks for the idea!

Adam and Hilary said...

I must learn how to make this so I can make macarons. The French pastry! Kathryn, You are quite the cook! I'm so excited for you to have your baby, any day now!!

Leslie Elaine said...

How long would you say this stays fresh? I know white bleached flour lasts a long time and that whole wheat becomes rancid a few hours later.