Unblanched almond flour is almonds, ground to a fine flour-like consistency with the skins on. Per pound, it is much less expensive to make your own.
The brown skin of almonds promotes good bacteria in the gut, thus helping the digestive process. A study published in the Journal of Nutrition reports that the almond skin has essential flavonoids that combine with the Vitamin E in the meat of the nut to deliver powerful cholesterol-lowering benefits. When you eat an almond without the skin, the nut’s LDL-reducing power is diminished.
What You Will Need
- A bag of whole raw unsalted almonds, skins-on. If you have a Costco membership, they sell 3 lb. bags for about $10. Your local grocery store should have these in the natural food section or even bulk bins.
- A high-powered blender.
- A flour sifter.
The technique is simple. It's pulse, pulse, pulse, sift, sift, sift.
Add almonds to the canister, do not overfill, cover, and pulse several times.
Pulse too many times and you will end up with almond butter, not bad, but not what we are going for
You won't be able to grind every last bit of almond into flour, don't worry, that's what the sifter is for
So, it's pulse, pulse, pulse, then sift, sift, sift. You will have beautiful, fine almond flour with several small pieces of leftover almonds.
Set the little fragments of nuts aside and do the whole process over again until you've ground all your almonds
I save the little fragments and use in an almond cookie or cracker recipe.
Combine unblanched almond flour with an egg white and a few spices and you've got a healthy and quite tasty almond thin cracker.
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