Wednesday, September 14, 2016

Make your own Almond Flour


Carrot Muffins! Carrot Muffins!! 
Oh! how my hear ached for some Carrot Muffins!

It was the officially the fist day of Fall and there was a nip in the air. The dew drops on the grass shone like tiny jewels in the morning sun. I could already smell the  Cinnamon and maybe a little Ginger.


Every time I inhaled the dew laced morning air, my heart pined for some warm Carrot Muffins. 



But errands had to be run and chores need to be completed. The Carrot Muffins had to wait. 

Can they really wait? When the air outside is smells of Cinnamon???

So I took out my food processor, measured my rolled oats and almonds and pulsed them into fine flours.

Yes! I make my own Oat Flour and Almond Flour, and you should do it too.

Because...
1. It is way cheaper than buying ready made ones from the store
2. It is ridiculously simple to make them at home.
3. You know what you are getting and there is no fear of contamination



I am not gluten intolerant, and thankfully neither is Sam or Sid. But I love using alternative flours while baking. I have noticed that Wheat Flour, even the Whole Wheat variety spikes my blood sugar. 

Almond flour is not only gluten free but it is low carb as well. Almond Flour has an incredibly rich macro-nutrient content. 

It’s the perfect source of carbs, protein and fat. 1/4-cup serving of blanched almond flour provides around 4.6 grams of carbs, 5.2 grams of protein and 3 grams of polyunsaturated fats. 

Apart from the amazing health benefits of Almond Flour, I love the nutty flavor it brings to baked goodies. 

Just a note of caution: Be careful while pulsing the almonds. Do it in burst of 15 to 20 seconds, as over processing will result in Almond Butter instead!

Recipe Snapshot: Make your own Almond Flour
Makes: 1 cup

What I used:
Whole or Blanched Almonds - 4 oz

Food Processor
or High RPM Blender like Vitamix

What I did:
1. Add the Whole or Blanched Almonds to the bowl of the food processor and process on high, pulsing for 15-20 second intervals until you achieve a meal-like texture. 

2. Be careful not to over-process or you will end up with almond butter instead! 

3. Blanched Almonds will result in a finer and lighter Almond Flour, where as whole almonds will result in a slightly grainier Almond Flour. Both works fine for most recipes.

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