How to Make Almond Flour
- 1 cup almonds, can be whole or in pieces, and either blanched (skins off), or natural (skins on). See notes.
KEY: pinch (⅛ tsp) | tsp = teaspoon (5ml) | Tbsp = Tablespoon (15ml)
- Pulse dry blanched almonds together in a food processor until ground into a fine meal. Take care not to over-process them into almond butter.
Notes
- Blanched Almonds (skins off) - Use for a refined, whiter almond flour. See How to Blanch Almonds for instructions on how to easily blanch almonds yourself.
- Natural Almonds (skins on) - Use for a rustic, speckled, natural almond meal.
Tools
Nutrition Information
Serving: 1cup | Calories: 738kcal (37%) | Carbohydrates: 23g (8%) | Protein: 27g (54%) | Fat: 66g (102%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 15g | Monounsaturated Fat: 42g | Sodium: 24mg (1%) | Potassium: 824mg (24%) | Fiber: 12g (50%) | Sugar: 6g (7%) | Vitamin B1 (Thiamine): 0.2mg (13%) | Vitamin B2 (Riboflavin): 1mg (59%) | Vitamin B3 (Niacin): 4mg (20%) | Vitamin B6 (Pyridoxine): 0.1mg (5%) | Vitamin E: 30mg (200%) | Calcium: 295mg (30%) | Folate (Vitamin B9): 61µg (15%) | Iron: 4mg (22%) | Magnesium: 335mg (84%) | Selenium: 4µg (6%) | Zinc: 4mg (27%)
Please keep in mind that nutritional info is an estimate and varies according to ingredients used.