How To Make Your Own Almond Meal Almond Flour Recipes
HOW TO MAKE ALMOND MEAL
Simple tutorial on how to make almond meal. Great for gluten-free and grain-free baking with just 1 blender, 1 ingredient, and 5 minutes required.
Provided by Minimalist Baker
Categories Helpful How-to
Time 5m
Number Of Ingredients 1
Steps:
- Add almonds to a high-speed blender and blend on high until a fine, powdery flour is achieved. We recommend turning the blender on the highest setting for 5-10 seconds. Then stop, shake the blender, and hit the sides to shake loose any clumps that have formed. Blend again until fine and powdery - all in all about 10-15 seconds of blending. You'll know you've gone too far if it starts turning to almond butter or clumping up on the sides.
- Check your blender for bits of nuts and continue blending, occasionally removing your blender from the base and shaking to ensure all nuts are well blended.
- Transfer to a jar or container and store up to 1 month unrefrigerated, often longer. See notes for recipe suggestions.
Nutrition Facts : ServingSize 1 quarter-cup servings, Calories 207 kcal, Carbohydrate 7.7 g, Protein 7.56 g, Fat 17.9 g, SaturatedFat 1.4 g, Fiber 4.5 g, Sugar 1.6 g
HOW TO MAKE YOUR OWN ALMOND MEAL & ALMOND FLOUR
It is often asked by new home chefs, "what is the difference between almond flour and almond meal?" Basically, there's no point in buying expensive commercial almond flour (unless you use it every day due to preference or a wheat allergy/intolerance) if you only need just a little bit for a recipe. I'm not sure what the ratio is; however many almonds you use will yield a little less almond flour, ie, 1 dry cup of almonds = a little less than 1 cup of almond flour; so let's assume it's 1:1.
Provided by the80srule
Categories Fruit
Time 15m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 2
Steps:
- For ALMOND FLOUR, you first must blanch the almonds by boiling about 3 cups of water then soaking the almonds in it for 1-2 minutes. Rub the skins off with a dishcloth or squishing the almonds out of the skins by hand.
- Dry the almonds off or let them air dry-- water will turn those babies into almond butter!
- You need a really strong food processor blades for grinding and chopping to do this-- but be careful with this step! If the almonds are ground too hard and too consistently, you will end up with almond butter.
- Thus, the best thing to do is to use the pulse, not consistent run, on the processor until the almonds are ground up but make sure they don't release too much oil. If it looks like that, let the mixture rest for a minute or two before continuing to grind the almonds.
- Empty the unit's contents into an airtight container. Stir with a fork or small whisk to remove any oil dispersion or lumps.
- For best storage, keep refridgerated. Why? At room temp, unlike grain flours like regular all-purpose, oat, and barley flours, almond flour quickly absorbs flavors and odors its surrounded by. Almond flour is good for fine applications like cookies, cakes, breads, and as a gluten-free and wheat-free thickening agent.
- ALMOND MEAL: Follow the same instructions listed above-- except you don't blanch the almonds! Almond meal is better for coarser applications such as breading on tofu and fish, cookie garnish, etc.
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