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Almond Flour – made from whole almonds

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Almond Flour

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. If you wish to create a white almond flour (minus the brown specs from the skins), you will want to remove the skins from the almonds after soaking and before dehydrating the almonds.

Almond Flour in a Wooden Spoon

Due to these fats, you need to be careful that you don’t over-process it while grinding it into a flour. Over-processing will cause the almonds to start to release the natural fats, and you will be well on your way to making almond butter.  Nothing wrong with this, but it 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 form 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 affect the end texture.  But perhaps you want to make a melt-in-the-mouth truffle?  Using a fine ground almond flour would be better.

Best Made as Needed

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 (an excellent 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.

How to make almond flour from whole almondsIngredients:

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.
    • To make a white flour without the brown flex as seen in the photo, remove the almond skins after soaking and before dehydrating.
  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.
    • Process until the almonds break down to a flour texture.
    • The end texture will depend on the equipment that is used to grind the almonds down.
  3. Make as needed.



17 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

      • lyn says:

        love your site. i’m new at this. do i have to re-boil and dehydrate blanched almonds?

        • amie-sue says:

          Hello Lyn,

          Blanched almonds are no longer raw and won’t sprout to increase the nutrient levels, it might help to reduce some more of the phytic acid which can be hard on the digestive system, but not totally sure. Your call on this one. :) amie sue

  5. Lorisa says:

    Do you have any recipes for things I can make after I dehydrate my almond pulp? Thanks!

    • amie-sue says:

      Good afternoon Lorisa,

      I am sorry that it took me a bit to respond to you. I have been on a “walk about” for the past 6 weeks (see blog posting). I am not fully integrating back into things but I wanted to start tackling some of the questions that have been collecting. :) All that to say, I appreciate your patience with me. :)

      Dehydrated almond pulp, once ground, works wonderfully as an almond flour replacement… therefore, you can use it as a flour in my recipes that call more almond flour. There are far too many to list and go through on my site, but I would start by looking at cracker and cookie recipes. Good luck and have fun. Blessings, amie sue

  6. sakshi says:

    thanks for sharing Amie,

    Could give some recipes to use with almond pulp and almond flour .i have lots from making almond milk ..

    • amie-sue says:

      Good afternoon Sakshi,

      I am sorry that it took me a bit to respond to you. I have been on a “walk about” for the past 6 weeks (see blog posting). I am not fully integrating back into things but I wanted to start tackling some of the questions that have been collecting. :) All that to say, I appreciate your patience with me. :)

      Please look through my bread and cracker categories… I use almond pulp in most of my bread recipes and many of the cracker recipes. Blessings! amie sue

  7. Janah says:

    Thank you. Love the recipes

  8. haley says:


    How long will the almond flour keep for in the fridge or freezer?

    • amie-sue says:

      Good morning Haley,

      I would use within a year’s time. Make sure that it is in a well-sealed container so odors from the fridge or freezer get in. I typically move through the ingredients that I use in a timely fashion so I haven’t kept it that long. Blessings, amie sue

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