How To Make Almond Meal Food
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.
ALMOND FLOUR
I use almond flour with many of my recipes but it is very costly. I want to experiment with a few inspirations for the holidays therefore decided to make my own almond flour. I had a huge bag that I purchased a while ago to make a nut crunch. I used my food processor but I bet you can do the same with a coffee grinder as well. My advice would be to pulse it because I fear if you over blend you will end up with almond butter. It came out perfectly so now off to cooking land!
Provided by Cindy Anschutz Barbieri
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 4
Number Of Ingredients 1
Steps:
- Place almonds, about 1/4 cup at a time, in the food processor. Pulse until you reach a flour-like consistency; sift into a container. Place any remaining almonds chunks back into food processor and pulse. Repeat until all almonds are transformed into flour. Cover container and store flour in refrigerator.
Nutrition Facts : Calories 205.2 calories, Carbohydrate 7 g, Fat 18 g, Fiber 4.2 g, Protein 7.5 g, SaturatedFat 1.4 g, Sodium 0.4 mg, Sugar 1.7 g
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- Place the almonds into a blender/food processor or seed grinder. * Depending on if you want to make just enough for a particular recipe or a large batch, it's good to note that it's usually around a 1.5:1 yield of almonds to almond meal. i.e., 1.5 cups of raw almonds will give you around 1 cup of almond meal.
- Pulse the almonds for 10-15 seconds at a time. In between pulses, shake up the blender to make sure the nuts are close to the blade again and not clumping up in the jug, then pulse once more. ** The almond meal is ready when it has a fine bread-crumb like consistency.
- Transfer into an air-tight jar/container. You can store this in the fridge for 1 month or the freezer for 3 months.
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- Remove the lid and use a spatula to clean the sides and under the blade to ensure all the nuts get processed.
- Repeat steps 2-3 as many times as you would like, until your almond meal is the grain size you’re looking for — I usually do this process 4-5 times.
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