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Making Nut “Meal” or “Flour”

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Boy if that title isn’t confusing!   I thought I would briefly explain a term that you will often see in recipes.

Nut Meal – Nut Flour – Flax Meal

You might see some of these phrases in recipes, 1 cup of Almond Meal or 1 cup of Flax Meal or in the directions it might read to put the nuts in a food processor and process till the nuts are finely ground or turned into a meal.

For starters you can make your own flax meal or nut meals.  You simply put the nuts into the food processor and process until it is finely ground.  A word of caution – keep a close eye on this process because if you over process the nuts they will release to much of their oils and if that happens, you are heading to nut butter land.

Should you get distracted while you are processing your nuts and they do indeed get to oily, don’t fret.  Go ahead and continue processing the nuts, add a pinch of salt and sweetener (if desired) and make a healthy nut butter.  I was making a Ginger Cookie Crust this morning and I had to process the brazil nuts to a fine “meal” so I grabbed my camera and took a quick snap shot to show you what the desired outcome is.

You can also purchase some nut meals.  The most common that I have seen is Almond Meal.  But to be honest,  I don’t see the need to purchase it.  Unless, you can find a brand that is still considered raw and is very fine, I would just make your own.

When it comes to flax meal,  I recommend purchasing an inexpensive coffee grinder or Bullet and make your meal in either one of those.  Because the seeds are so small the food processor won’t break it down enough.  It is best to make these as needed, rather than pre-making them and having them sit around.  Nutrients will be lost over time.

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5 thoughts on “Making Nut “Meal” or “Flour”

  1. Michelle says:

    Do you have an almond source that is truly raw.
    I have stopped purchasing “raw almonds” particularly if they have been grown in the US.

    • amie-sue says:

      Good afternoon Michelle,

      Great question and one that has been a part of many heated (no pun intended) debates. Buying nuts locally that are truly raw has always been a difficult task for me so I always do my best, that is all I can ask of myself. I am pretty sure that I have purchased nuts that say raw on the package but in the end they really aren’t. It’s getting harder and harder to trust our sources. That being said, I have ordered my nuts from multiple places.

      Raw Food World
      Organic TRULY Raw Almonds 16oz – $15.95 a lb “These Almonds are TRULY Raw and Unpasteurized.”

      Nuts On Line
      Non-Pasteurized, Raw, Organic Almonds – $13.99 lb “Our raw organic almonds are just that–truly raw and non-pasteurized –and certified organic.” These come from Spain.

      I have always been happy with the product quality that I get from both places. I tend to get more orders through Nuts On Line. I am sure that there are many other sources but these are the two that I can comment on since I have had personal experience with them. If you have or find a source as well, please share!

  2. Kathleen Bryce says:

    When making almond milk do you soak the nuts first for several hours, and then just whip them up in the blender? If so then they are sprouted right. I need to make almond flour and I’m not sure if I should soak and sprout them and then dehydrate them before putting then in a vita mix or use a cusianart to turn the nut into flour. I do like your alternative of making the almond milk and then using the pulp for flour once dried in a dehydrator then pulverized with a food processor. Could I also use a vita mix to pulverized the dehydrated pulp? >

  3. amie-sue says:

    Hello Victoria…

    For the most part the terms flour and meal are interchanged. There just isn’t a black and white answer and I am sorry for that. I was confused when I first started out myself. Then, to add more confusion, different “chefs” use them in different ways. So if every in doubt, contact the recipe designer and ask for clarification.

    For my recipes, the two mean the same unless otherwise specified. Just about all real almond flours have been processed and are not raw. You can make your own. If you want a really fine “flour” the best way that I have found is to dehydrate almond pulp (left over by product from making nut milk), dehydrate it and then grind it to a flour consistency. You won’t get that type of texture with whole almonds in a blender or food process, close, but not that fine.

    You will find with raw foods, that the recipes are fairly forgiving. The only time that I really worry about it is when texture comes into play. Which I guess for me is most of the time. lol I am always trying to create the perfect textures to help SAD eaters become more attracted to whole / raw/ healthier foods.

    I hope that I am helping Victoria and not confusing you further. Always feel free to ask me any questions and I will do my best to help you. Have a blessed evening, amie sue

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