Almond Flour
I’m rotten at paying full price for anything and I’m often hesitant to buy expensive ingredients like nut flour and nut butters.
In fact I’m so thrifty, I usually buy nuts in bulk and hide them from myself, and my mother just in case we eat it them all during the month.
Almond flour is not my favorite flour to bake with but it’s a great alternative to the usual gluten-free flours I normally use. I’ve tried a light Victorian-like sponge with almond flour and it’s really good. I blitzed the nuts myself and the process is truly simple.
This recipe is a version of the footnote that I stumbled up in Jenny Muir’s Super Grains cookbook.
Ingredients
Bag o’ nuts
Method
Blanch nuts with the skin on in boiling water for 30 seconds and drain.
Squeeze the kernels from the skin.
Bake them in a 190 degree oven for 8 minutes. 10 is too long.
Let them cool and then pulse them in a food processor until it resembles flour.
Top tip : Add the nuts to the food processor 1/4 cup at a time. I learnt this from the Minimalist Baker.
