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Homemade almond flour is a lot easier to make than you might think, especially if you are already in the habit of making homemade almond milk.
Technically speaking, all you have to do is dry out and grind up the almond pulp (aka the fat + protein) that is leftover once you soak your almonds and strain out the milk.
Almond flour is a great alternative for anyone who has gluten sensitivities (since it is gluten free). It is also high in protein and low in carbs making it a popular choice in the ‘paleo world’ and popular amongst those on a low carb diet.
While almond flour is rich in nutrients, it is also extremely energy dense (read: high in calories) so when all is said and done you want to look at your own dietary-nutritional goals and make it work for you.
As for me, I always have some on hand because I make it every time I make my almond milk (which is pretty much every week). I like using it in pancakes or baked goods and sometimes even to bread some fish or chicken. If you need some inspiration on how to use your almond flour, be sure to check out Elana’s Pantry, she has by far the most comprehensive resources for almond flour and the most delicious, drool worthy recipes as well.
This recipe is based on 1 cup of raw almonds and yields about 1 cup of almond flour. I like storing my almond flour in the freezer to get the longest shelf life, but be sure to bring it to room temperature before using, simply to save your sanity from having to break up frozen clumps of almonds.
Enjoy!
How To Make Almond Flour
Yield: About 1 cup
Prep Time:10 minutes (if you have already made almond milk)
Cook Time:3-4 hours
Total Time:3-4 hours + 10 minutes
Ingredients:
The leftover pulp from your strained almond milk.
Directions:
Pre heat your oven to the lowest setting it will go on. For me this is 170.
Spread the almond meal out on a rimmed baking sheet that is lined with a silpat mat or parchment paper.
Pop in the oven for 3-4 hours until the almond meal is dry and toasty.
Once the almond meal is cool enough to handle, pulse in a food processor until you have a fine, sand-like texture.
You can store your almond flour in an airtight container and keep it in the freezer to get the longest shelf life.
Nutrients per 1/4 cup: Calories: 160; Total Fat: 14g; Saturated Fat: 1g; Cholesterol: 0mg; Carbohydrate: 6g; Dietary Fiber: 3g; Sugars: 1g; Protein: 6g
Hi, thanks for the recipe for both the almond milk and almond flour… I’ve got a question..my almond pulp had turned into dark brown(cookie color) may I know can it still be used as almond flour? Thanks..
I was wondering if I can use a dehydrator to dry out the almond pulp instead of the oven?
Thanks
yes! That would be a great option.
Hi Dani
I found your site after my husband was diagnosed with diabetes and had a stroke and was advised to lose weight and eat healthy have found it so helpful, thank you so much. Do you keep each batch separate or do you just put the next lot in on top.
Thanks
Hi Annie! I usually keep each batch separate:)
Hi! Dani, i found your channel in youtube while I’m searching for Home made almond milk, thank you for sharing all your recipe’s. i tried to make the almond milk but instead of 4cups water, i tried it in 3cups water for 1cup of almond, and i will be trying the almond flour, and i’m planning to use it for my banana cake, i hope this works well coz this is the first time i’m going to use almond flour to banana cake.
Raquel:)
Hi! That sounds delicious. I ‘d love to know how the banana cake works out.
You have turned my time in the kitchen so enjoyable and fun. I was at the end of my rope trying to find a way to eat healthier and still find food delicious. You’ve done that for me. Thank you so much for your easy to make recipes because of your videos. Thank you also for using easy to find ingredients and teaching me how to use them without wasting!
Since you add a date in when making the almond milk, does that affect the flavor of your almond flour? Or does the date liquify completely when you blend it?
I’ve never noticed an affect on my almond flour 🙂
What about juicing the pre-soaked almonds? Using leftover pulp for almond flour?
I’ve never tried that! Interesting idea. Does that work?