Homemade Almond Flour (NOT Almond Meal)
Whole raw almonds, salt, and water for soaking with time are all it takes to make your own almond flour. Use homemade almond flour in any recipe that calls for it like in baked goods and in making marzipan.
Ingredients
- 1 cup whole raw almonds
- 1 tsp salt
- filtered water enough to cover the almonds by an inch
Instructions
- In a small bowl, add 1 cup of raw, whole almonds. Add 1 tsp salt and cover well with filtered water. The soaking almonds will expand as they sit, so be sure to cover them up to an inch or so above. Leave the bowl on the counter for at least 8 hours (overnight or all day).
- Drain and rinse them well to remove the phytic acid and any cloudy liquid.
- Remove the skins from each almond by just rubbing them off. You can save the skins, dry them, and add them to your oatmeal for breakfast or ground them in a food processor and add them to your favorite cookies or as a salad topping.
- With the skins removed, you can put the almonds in a dehydrator set between 115˚F / 46˚C- 145 ˚F / 63˚C to dry out for 12 hours. If you don’t have a dehydrator, place them on a paper towel and dry thoroughly with paper towels. Then, just let them sit to dry completely on dry towels. This will take 5-7 days to dry completely.
- Place the dry, blanched almonds in a food processor and pulse them until ground very much like consistency of sand. Careful not to over grind them or you’ll end up making almond butter (which is not a bad idea, but that’s not our goal here).
- Use the flour immediately or store it in an airtight container or bag in the freezer until you have something to make!