You can do it!
Homemade almond flour… sounds like intense kitchen work, right? Intensely satisfying! Intensely easy! Intensely inexpensive! How’s that for intense? Though I will say I think the only intense thing about almond flour, or any flour, is the ease in which one may eat it. So, take care of your little stomachs, and if you are sensitive like me, perhaps stray away from nut flours. But try this once, or twice, and know that you wield the ability to make any nut or seed flour you choose. That’s right, you can do this with almonds, or cashews, or pumpkin seeds, or sunflower seeds! Your choice.
So often I hear how stressed out people get in the kitchen. I feel you, because it’s a whole new arena to learn how to navigate. It’s multifaceted, too. Like, not only do you have to chop the veggies, but you have to store them, you have to buy them, and you have to LIKE them?! Ugh. Talk about pressure.
If you’re stressed out by your kitchen endeavors, keep it so, so simple. You can learn to like the kitchen, but it means starting small and simple. Get fancy later.
Almond Flour
Ingredients
- 2 cups almonds soaked at least 8 hours in 4 cups water
Instructions
-
If using your oven, preheat to 200. If using your dehydrator, get it out from under the shoes in your closet.
-
Drain and rinse soaked almonds.
-
Proceed to make almond milk (see notes section).
-
Save the strained almond pulp in your dishcloth. On either a baking tray or dehydrator tray evenly distribute the pulp. If using your oven, turn off and allow the almond meal to sit and dry out over night. If using the dehydrator, set to 145 degrees and let dry for 4-8 hours, or over night.
-
Regrind in a food processor for a fine texture, then store in an airtight container in a cool cupboard or your freezer.
-
Makes approximately 1.5-2 cups of almond flour.
Recipe Notes
Click here to learn how to make almond milk!
Comments