Description
Almond flour is easy to make from the almond pulp that is left over from making almond milk. You can use homemade almond flour in any recipe that calls for almond flour.
Ingredients
- Almond pulp that has been reserved from making almond milk (most of the liquid has been squeezed from the almond pulp)
Instructions
- Preheat oven to your lowest setting, such as 150 to 200 degrees Fahrenheit.
- Line a large rimmed baking sheet (use two baking sheets depending on how much almond flour you are making) with parchment paper or a silpat mat. Spread out your reserved almond pulp into an even layer onto the baking sheet.
- Bake in the oven for 2 to 3 hours, or a little longer, depending on how moist your almond pulp is. Make sure to stir the pulp every hour for even cooking. When it is done cooking it should be completely dry and crumbly, like the texture of sand.
- Allow the almond meal to cool for 5 minutes. Add the almond meal to a food processor (working in batches if necessary). Process for about 3 to 5 minutes or until the almonds are finely ground into a flour-like consistency.
- Store the almond flour in an airtight container in a cool place for up to 2 months. Store in the refrigerator for up to 6 months and the freezer for up to a year.
- Use your homemade almond flour in any recipe that calls for almond flour.
Notes
If you don’t have time to make the almond flour right after you make the almond milk you can store the almond pulp in an airtight container in the refrigerator for up to 2 days, or the freezer for up to 6 months. Thaw out the frozen almond pulp on the counter and proceed with the directions above.
