Homemade Almond Meal – It Doesn’t Get Any Easier!
This COULD have been the shortest blog post in history:
- Obtain almonds
- Place into food processor or high-speed blender (or even coffee grinder for small amounts)
- Process or pulse to desired texture.
But I wanted to give you a little more info than that, because almond meal is one of my favourite ingredients. And when you make your own it’s not only more economical, it’s fresher and you can control the quality of the nuts you begin with.
Making your own ingredients from scratch is so satisfying, but for mums and other busy folk it’s usually a step we skip. We’re happy to spend a little extra to save the time (and the packaging).I make an exception when it’s as quick as plonk, blend, done – like it is with almond meal.
If you’re like me and you have a store of nuts on hand at all times, making nut meal or nut flour is a no-brainer. The process is the same for most nuts, so if it’s hazelnut or cashew nut flour you’re after, go for it!
Tips for homemade almond meal (these also apply to other nut flours)
- Don’t leave your blender or processor running unattended because eventually your almonds will become almond butter! This is great if that’s what you want, but for almond meal you’ll need to stop processing once you’ve achieved a texture like dense sand. Use the pulse function if your appliance has one so that you can maintain control.
- If you make almond milk and you strain out the fibre, the resulting pulp can become almond meal! All you need to do is dry it out – a dehydrator is perfect, or use the lowest temperature of your oven. You can even pop it straight into the freezer as is, and the cool environment will dry it out.
- Almond pulp (left over from making almond milk) is interchangeable with almond meal.
- Once you’ve ground or processed your almonds, they are susceptible to oxidation and can become rancid in a short time. Any unused almond flour can be frozen for future use, or if you’re planning to use it within a couple of months you can store it in the fridge.
- Just like with nut butters, nut flours are best made with soaked and dehydrated nuts. Soaking removes the natural enzyme inhibitors and the nuts become easier to digest. If you want to soak your nuts but you don’t have a dehydrator, dry them out at the lowest temperature in your oven before grinding. You won’t get the best results if you try to grind wet almonds.
- Removing the skins from your nuts reduces the presence of enzyme inhibitors even further. The skin is where lectins are found – lectins are proteins that are not friendly for human digestion. To peel the skins, place the almonds in boiled water for about 30 seconds and give them a good stir. Drain the hot water. Squeeze the nuts between your fingers and the skins should pop off easily.
- Some of my most-loved recipes use almond meal, such as raw crackers, raw biscotti and raw hot cross buns.
What are your favourite ways to use almond meal?