How To Make Raw Almond Flour This recipe yields approximately 1.5 cups Raw Almond Flour In a large container with a lid: Soak 1.5 cups raw Almonds for 8 hours After 8 hours drain your Almonds from the soaking water. At this point your 1.5 cups Almonds will have expanded/grown to roughly 2 cups Place one Almond between your thumb and index finger and squeeze... The Almond skin should easily slide right off! Be careful, sometimes the Almonds will shoot out of your hand Proceed to remove the skins from all of your Almonds. Once you've removed all of the skins from your Almonds transfer all of them into your food processor and proceed to grind them up until they look like the picture above: Pick from one of the two Raw Vegan Warming/Drying Methods noted here(click) Evenly spread your ground Almonds on either your dehydrator sheet or parchment lined baking sheet. Dry your ground ground Almonds for 1 to 2 hours, or until they've been completely dried through and are completely dry to the touch You're in the home stretch!
Final Step
If you're using a spice grinder, in small (1/4 cup) batches transfer your dried/ground Almonds to your spice grinder
Pulse/Grind your Almonds for no more than 5 seconds
If you grind your Almonds too long you run the risk of clogging up your spice grinder because the friction from the blades will warm the oils in the almonds, causing the flour to clump rather quickly.
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Your Measurements:
You started out with 1. 5 cups dry whole Almonds
You ended up with 1. 5 cups raw Almond Flour ---
Once you've made your Almond Flour I recommend keeping it in either the fridge or the freezer for a longer shelf life - it will last anywhere from 5 to 6 months this way.
Final Step
If you're using a spice grinder, in small (1/4 cup) batches transfer your dried/ground Almonds to your spice grinder
Pulse/Grind your Almonds for no more than 5 seconds
If you grind your Almonds too long you run the risk of clogging up your spice grinder because the friction from the blades will warm the oils in the almonds, causing the flour to clump rather quickly.
---
Your Measurements:
You started out with 1. 5 cups dry whole Almonds
You ended up with 1. 5 cups raw Almond Flour ---
Once you've made your Almond Flour I recommend keeping it in either the fridge or the freezer for a longer shelf life - it will last anywhere from 5 to 6 months this way.