10 ounces sliced raw almonds (may use whole raw almonds)
1. Grind the almonds on high in a food processor for about 3 minutes, until they’ve reached a grainy, flour-like consistency.
2. Almond flour can be stored in an airtight container for up to 1 week on the counter or for several months in the freezer.
For the absolutely smoothest and most flour-like consistency, start the almonds by grinding them in a food processor and then run them (in small batches) through a coffee grinder. This is good for recipes where a smoother texture is expected, as with cookies, but we honestly don’t do this very often ourselves!
Calories: 140 | Fat: 12g | Protein: 5g | Fiber: 3g | Net Carbs: 2g
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