- Hide menu
As you scroll through my recipes and those created by other chef’s, you might see some of these phrases in recipes; 1 cup of pecan meal or 1 cup of pecan flour. They typically mean the same thing. If you are ever in doubt, always reach out the recipe designer and ask them to clarify.
You can easily create your own walnut flour (meal). Remove the lid of your food processor, add walnuts, close lid and process! Ok, there are a few other steps and tips that I want to share but basically that is all that there is to it. There is however, a step that I highly recommend and that is soaking and dehydrating the walnuts first. Please click (here) to read how and why.
This is really what it ought to be referred to, because the truth is… walnuts really don’t break down to the consistency of flour (as you might be familiar of). The reason is due to the fact that they are composed predominantly of fat.
Come back here… don’t let fat content scare you away. These large, buttery flavored nuts are rich in numerous vitamins and minerals known for promoting various aspects of health. Just 1/4 cup of walnuts, provides more than 100 % of the daily recommended value of plant-based omega-3 fats, along with high amounts of copper, manganese, molybdenum, and biotin. According to Dr. Weil, “The main known function of molybdenum in humans is to act as a catalyst for enzymes and to help facilitate the breakdown of certain amino acids in the body.” Pretty importance stuff.
If you are looking for a way to create a finer grind of pecan flour, that can be achieved through the process of creating walnut pulp. Walnut pulp is created from making walnut milk. That is another whole process that we will dive into later.
Keep a close eye on this process because if you over process the walnuts 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 walnuts, add a pinch of salt and sweetener (if desired) and make a healthy walnut nut butter.
When it comes to creating our own flour, I recommend using a food processor that is fitted with a “S” blade. In a pinch you can use a blender but you have a greater chance it turning into a nut butter because there isn’t much room for the walnuts to freely spin in. It is best to make these as needed, rather than pre-making them and having them sit around. Nutrients will be lost over time. If you find that you processed too much, that’s ok… put it in a freezer-safe jar and store in the fridge so the oils don’t go rancid.
Also, walnut flour has a distinctly walnut taste and will impart that into a recipe. So keep in mind as you are building a flavor profile for dish.
To make the flour from pulp:
To make the flour from whole walnuts: