Tuesday, July 24, 2012

HOW TO MAKE BLANCHED ALMOND FLOUR

Blanched Almond Flour. It's in sooo many gluten free recipes. Honestly I have been a) a little scared of blanched almond flour because it costs a bijillion dollars at the store, and b) too lazy to make my own. The other day I made blanched almond flour for the first time and to my surprise it wasn't that hard and it didn't take too much time (this is relative...may seem like a lot of time for others but trust me it's better than paying $12.00 for 2 cups of flour). Usually when something calls for almond flour or I am making up an almond flour recipe I just grind up some whole almonds or use the left over almond pulp from making almond milk. This method works fine too but the best almond flour recipes are definitely made with blanched almond flour as it doesn't have all of the bulk that comes from the skins. Blanching almonds requires you to essentially peel the almonds (but don't worry it's not like peeling grapes or anything)..it's actually quite easy. 
HOW TO MAKE BLANCHED ALMOND FLOUR

STEP 1: DECIDE HOW MANY ALMONDS YOU WANT TO BLANCH / HOW MUCH FLOUR YOU WANT TO MAKE.


STEP 2: BOIL SEVERAL CUPS OF WATER AND POUR THE WATER INTO A BOWL CONTAINING THE ALMONDS. LET THE WATER SIT WITH THE ALMONDS FOR ABOUT 3-4 MIN.


STEP 3: DRAIN THE WATER FROM THE BOWL AND LET COOL FOR A MINUTE OR TWO.


STEP 4: HERE'S THE FUN PART! SQUEEZE THE ENDS OF THE ALMONDS SO THAT THE SKIN POPS OFF. IT SHOULD POP OFF EASILY (IF IT DOESN'T THEY NEED TO SOAK LONGER IN BOILING WATER).


STEP 5: ONCE ALL OF THE ALMONDS HAVE BEEN DE-SKINNED PLACE THEM ON A TRAY AND ALLOW THEM TO FULLY DRY. I PLACE MINE IN THE DEHYDRATOR (SIMILARLY YOU COULD PUT THEM IN THE OVEN AT THE VERY LOWEST HEAT UNTIL THEY ARE DRY OR JUST LEAVE THEM OUT OVER NIGHT).


STEP 6: PUT THE BLANCHED ALMONDS IN YOUR HIGH POWER BLENDER OR FOOD PROCESSOR AND BLEND BLEND BLEND UNTIL IT'S A FINE POWDER.


STEP 7: YOU'RE DONE! KEEP YOUR ALMOND FLOUR IN THE FRIDGE OR FREEZER. 
SONG OF THE DAY:
HAVE A BEAUTIFUL DAY!
LOVE,
MALAKAI

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