Homemade 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.
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
- Pulse, Don’t Blend: Short pulses prevent the almonds from releasing oils and turning into almond butter.
- Work in Batches: Grinding too many almonds at once leads to uneven texture. About 1 cup at a time works best.
- Stop and Scrape: Pause frequently to scrape down the sides so all almonds grind evenly.
- Watch the Texture Closely: Almond meal should look coarse and grainy, similar to cornmeal.
- Store Properly: Because almonds contain natural oils, keep almond meal in an airtight container in the refrigerator or freezer to prevent rancidity.
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