I don’t know if I would say ”homemade is always easier”. I will say though: ”I always prefer homemade over store-bought”. For a lot of the ingredients that I use, I have a recipe that helps me make fresh ingredients myself. I know exactly what goes into the processing and I can tweak the final product so that it perfectly meets my needs. This goes especially for ingredients such as Ground Almonds. In some cases, I like the almonds to be coarsely ground while for other recipes, I need a structure that resembles flour. With this recipe, you can also make your own Ground Almonds!
If you are looking for more ingredients to make yourself, select [Homemade] under [Meals] on [the recipe page].
If you have any dietary restrictions, always check the labels on the products you are using to make this recipe with. They will tell you if, for instance, your ingredient might contain traces of nuts, your products are made with dairy or if there is a chance the ingredients have come into contact with gluten-containing food or equipment.
Would you like to know more about what to look for when you are buying your products while you have dietary restrictions or preferences? Are you preparing food for someone who does? Check out my [Food and Health articles] and learn more!
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- 100 g Raw Almonds - [See good to know section.]
Other things you need
- Food Scale
- Paper Towel
- Food Processor
- [If you are starting out with blanched almonds, skip this section and move to the next.]
- Weigh your almonds.
- Put water in your kettle. Make sure it is enough to cover all the almonds.
- Bring the water to a boil.
- Put the almonds and the boiling water in a bowl.
- Let the almonds sit in the boiling water for 2 minutes.
- Drain the water using a strainer.
- Rinse off the almonds with cold water.
- Gently dry the almonds with a paper towel.
- Take an almond and hold it between your thumb and index finger.
- Squeeze until the skin starts to give way and remove the entire skin by continuing to squeeze.
- Repeat this step for all your almonds.
- If you skipped the first section, microwave the almonds for 10 seconds to 15 seconds to make sure they are soft. If they are too hard, they might damage your food processor.
- Let the nuts cool down.
- Put the nuts in the food processor and grind them on high speed until your almonds have turned into a fine powder.
- Your Almond Flour is now ready to use!
Good to know
- Storing: Make sure to store your almond flour in an airtight container in a cold and dark place, if you are not using all of them right away.
- Shelf life: The almond flour will stay good for several months when stored correctly, in the refrigerator.
- Freezing: When you freeze the almond flour, it will stay fresh for up to a year.
- Organic: Only use organic ingredients.
Nutritional Information per Portion
Know What You Eat
Both when buying food or when making your own, it is important to inform yourself about the nutritional value. Have a look at the nutrition label, learn about your serving size and what nutrients this product will bring to the table.
If you want to compare different products and their values, it is easier to look at a label where the values are given per 100 grams. This way you get a better understanding of the categories certain products belong to when it comes to nutritional values. Is this a product with a high sugar content? Does it contain a lot of fibre? How does this product measure up if I am looking to stick to a low-sodium diet?
Keep in mind that if you are looking to eat healthily, you should not just avoid eating fat and/or sugar. We need both in our daily diet. Make sure however to be aware of where you get your lipids and sugars from. As a rule of thumb, you could say; variation is very important in your diet and in general, the closer your food is to come straight from the source, the better.
If you want to read more about healthy food choices, check out my article [Healthy Food Choices]. Truthful Food also has a continuously growing article category solely focusing on specific ingredients and nutrients for everyone who wants to take a closer look at what you can find in your food.
*All given nutritional information is an indication. Due to differences in how ingredients are produced, where they are purchased and how the recipe is prepared, nutritional values may vary.