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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.