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Almond Flour (made from whole almonds)

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This type of almond flour is made from raw whole almonds.  Looking for a  flour that is light, fluffy in texture?  Then this isn’t your flour. :)  Since it is made from the whole nut, it will contain more natural, healthy fats than other almond flours.  Due to these fats, you need to be careful that you don’t over process it while grinding it into a flour.  Over-prossessing will cause the almonds to start to release the natural fats and you will be well on your way to making an almond butter.  Nothing wrong with this, but might not be what you need at the moment.  Should this start to happen, don’t toss it out… go ahead and make almond butter.  Click (here) to learn how.

When using this from of flour in recipes it will have more a nutty texture and taste.  So, before starting your recipe, stop and think about what texture you’re after.   Using truffles as an example… are you making a truffle made with a combination of other nuts and seeds?  If so, using this almond flour would be just fine, and small bits of almonds won’t effect the end texture.  But perhaps you want to make a melt-in-the-mouth truffle?  Using a fine ground almond flour would be better.

I do recommend making this type of flour as needed.  It is quick and easy so it won’t take much time to do it on the spot, as long as you already have sprouted and dehydrated the almonds (good habit to get into).   This way, you won’t lose any possible nutrients.  If you do make extra, store it in an airtight container and store in the fridge or freezer to keep it fresh.

Ingredients: yields 1 cup flour


  1. Start by soaking and dehydrating the almonds before using them to make almond flour.   Make sure that there isn’t any moisture in the almonds.
  2. Place the almonds in either a;  the dry container that comes with the Vitamix,  a high-speed blender or food processor.  To get the finest grind, use the Vitamix dry container.
  3. Process until the almonds break down to a flour texture.  Remember, when using whole almonds, this type of flour won’t get very fine.
  4. Make as needed.

Just learning about raw foods?  The following posts will get you well on your way!


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8 thoughts on “Almond Flour (made from whole almonds)

  1. Janice says:

    You are never boring, Amie Sue! Keep ‘em coming. I always learn something.

  2. sandi wallace says:

    oops i think i put my comment on facebook. oh well. I love your emails!

    what do you think about using a cuisinart?

  3. Anne-Marie Keightley says:

    I would call this Almond meal, not flour. To me the flour is more like the stuff you make after dehydrating your left over almond pulp from making milk. That is then milled up in your processor of thermomix and is a very fine, dry product more like flour.

    • amie-sue says:

      Yep your right Anne, it can easily be referred to as almond meal. Almond flour and meal are so often inter exchanged in the raw world that many people find it confusing so on my site, I try to clarify my techniques for my recipes so readers can understand what to use, etc. Have a wonderful weekend, amie sue

  4. Cheryl says:

    Amie-Sue…I think your website Rocks….!!!! I read every email you send me and I have tried so many of your recipes…I love them..thanks for sharing and giving us all your tips to make eating Raw easier…

    • amie-sue says:

      Thank you Cheryl and you are welcome. :) I appreciate having you here and hope that you continue to enjoy my site and please do keep in touch. Blessings, amie sue

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