Water (For second method)
- This is the easiest recipe so far that I’ve posted and I say this because it needs no skill nor is it time consuming.
- The quantity of Almonds is totally up to you to choose. If you are planning to store for regular use, you can make this with 500 grams or 1 kg almonds. Else for immediate use, you can make with 20-30 Almonds, based on your requirement.
- So there are 2 ways you can make Almond Flour.
- THE FIRST METHOD uses dry and whole (with skin) almonds. I prefer this.
- For this all you need to do is grind the Almonds into a fine powder in your powerful grinder or food processor.
- Be careful, not to over grind, else this will turn to Almond butter. Though you can always eat this almond butter like peanut butter, but that’s not what you were planning to make, right? So go easy on that blender. That’s it. This flour will look a little brown since we’ve ground up the skin as well.
- Store this in airtight container in the refrigerator and use it as and when required to make Almond Roti/Pizza, Almond Upma, Almond Halwa, etc.
- THE SECOND METHOD is made by blanching the Almonds. I don’t prefer this method because here you don’t get the nutrients from the skin. It just makes the flour look even coloured and white and maybe the taste will be a little different.
- So take the quantity of almonds and drop them in a pot of boiling water. Let them be in there for just about a minute, any longer, the almonds will start to soften.
- Drain the almonds immediately in a strainer and rinse them with cold water to cool them.
- Using a kitchen towel or paper towel, blot the moisture from the surface of the almonds.
- You’ll notice that the skin will look wrinkly. Using your fingers, gently squeeze the almonds to loosen the skin and remove them. It is a lot of work if you are doing in bulk, though not difficult. The skin should come off easily.
- Once you remove the skin from all the almonds, let them dry completely.
- Once dry, use a food processor or powerful grinder and grind them into a fine powder. Don’t over grind. Store in an airtight container in the refrigerator or consume immediately to make Almond Roti/Pizza, Almond Upma, Almond Halwa, etc.
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