How to Make Almond Meal
Homemade almond meal is so much easier than you would think and so, so much healthier than all the processed flours you buy at the store. Plus, you never have to waste almonds again! The leftovers of making Almond Milk, now gets a second life for all your baked goods.
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Now, a super awesome by-product of making your own almond milk – is turning the leftover pulp into a batch of glorious almond meal. A perfect way to thicken sauces, dredge chicken for pan searing, or as a gluten-free baking alternative.
It’s pretty amazing how a single batch of almonds, that is not only very enjoyable by itself as a healthy snack, can also be transformed into two separate healthy products for use in a vast number of ways. That’s the beauty of cooking and making things like this with your own hands.
Why You’ll Love this Recipe:
Freshness: Making your own almond meal means you’re using freshly ground almonds, preserving all of their natural flavors and nutrients.
Versatility: Use it in gluten-free baking, as a crunchy topping, or even as a coating for meats and vegetables.
Control Over Texture: You can adjust the coarseness to suit your needs, whether you’re aiming for a finer flour-like consistency or a rustic, grainy texture.
Cost-Effective: Buying whole almonds and processing them at home can be more economical than purchasing pre-made almond meal.
Simplicity: With just a few steps and minimal equipment, it’s an easy recipe that yields a high-quality product every time.
Ingredients to Make Almond Meal:
- raw almonds. Use approximately 16 ounces (about 3 cups) of high-quality raw almonds to create a naturally nutty and fiber-rich almond meal, with the skins contributing to a coarser texture and enhanced flavor.
How to Make Almond Meal:
- To ensure an even grind, work in small batches (about 1 cup at a time). Place one batch of almonds in your food processor or high-speed blender.
- Pulse the almonds on a low setting. Stop frequently to check the texture. Your goal is a coarse, grainy almond meal—similar in consistency to cornmeal.
- Avoid running the processor continuously. Over-processing can release the oils, leading to a paste-like consistency (almond butter).
- Collect the finer almond meal and re-process any larger bits if needed.
- Once all batches are processed, combine the almond meal and transfer it to an airtight container.
- Store in a cool, dry place or in the refrigerator to maintain freshness and prevent the oils from going rancid.
Recipe Notes & Tips:
- Work in Small Batches: Processing a small amount (about 1 cup at a time) ensures even grinding and prevents the almonds from turning into almond butter.
- Pulse, Don’t Blend: Use short pulses and check frequently for a coarse, grainy texture; continuous blending can release too much oil.
- Tool Selection: A food processor works best for this recipe. If using a high-speed blender, be sure to watch it closely as blenders tend to heat up and can over-process the nuts.
- Uniform Texture: If you desire a more uniform almond meal, sift the processed almonds to remove larger pieces, and then reprocess them if needed.
- Versatile Ingredient: Use your almond meal in gluten-free baking, as a coating for meats and vegetables, or sprinkled over yogurt and salads for extra crunch.
Serving Suggestions:
- Almond Cookies
- Zucchini Muffins
- Lemon Bars
- Applesauce Cake
- Oatmeal Raisin Cookies
- Sweet Potato Brownies
How to Store:
Airtight Container: Transfer the almond meal to an airtight container to protect it from moisture and air. Store it in a cool, dry spot like a pantry.
Refrigeration: For longer storage, especially in warm or humid climates, refrigerate the container. This can help extend its shelf life to about 2-3 months.
Freezing Option: For even longer storage, you can freeze the almond meal. Just be sure to let it come to room temperature before using it in recipes.
FAQs:
Almond meal typically has a coarser texture and may include bits of almond skins, while almond flour is usually more finely ground and may be made from blanched almonds for a lighter, smoother consistency.
Blanching (removing the skins) is optional. Keeping the skins on provides extra fiber and a nuttier flavor, while blanching results in a lighter almond meal.
Absolutely! Almond meal is a popular gluten-free alternative in recipes for cakes, cookies, pancakes, and breads.
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Homemade Almond Meal
Ingredients
- 16 ounces raw almonds
Instructions
- To ensure an even grind, work in small batches (about 1 cup at a time). Place one batch of almonds in your food processor or high-speed blender.
- Pulse the almonds on a low setting. Stop frequently to check the texture. Your goal is a coarse, grainy almond meal—similar in consistency to cornmeal.
- Avoid running the processor continuously. Over-processing can release the oils, leading to a paste-like consistency (almond butter).
- Collect the finer almond meal and re-process any larger bits if needed.
- Once all batches are processed, combine the almond meal and transfer it to an airtight container.
- Store in a cool, dry place or in the refrigerator to maintain freshness and prevent the oils from going rancid.
Nutrition
Notes
-
- Work in Small Batches: Processing a small amount (about 1 cup at a time) ensures even grinding and prevents the almonds from turning into almond butter.
- Pulse, Don’t Blend: Use short pulses and check frequently for a coarse, grainy texture; continuous blending can release too much oil.
- Tool Selection: A food processor works best for this recipe. If using a high-speed blender, be sure to watch it closely as blenders tend to heat up and can over-process the nuts.
- Uniform Texture: If you desire a more uniform almond meal, sift the processed almonds to remove larger pieces, and then reprocess them if needed.
- Versatile Ingredient: Use your almond meal in gluten-free baking, as a coating for meats and vegetables, or sprinkled over yogurt and salads for extra crunch.
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It worked well with the baked goods I’ve tried. So glad I’m not throwing all that pulp away anymore haha