Do you bake with almond flour? I’d like to show you how to make your own, because it’s quite simple, and it works perfectly in almost every recipe that calls for almond flour. We just made the most incredible apple bundt cake with our own homemade almond flour. The only drawback I can see to making it yourself is that it has brown flecks in it from the skins. Not so pretty in lemon bars. But in cinnamon apple cake, the brown speckles are undetectable.

Our almonds are not treated with PPO gas, and neither are they steamed. They are simply pure, natural raw almonds. Place your order here for local pick up throughout Tennessee and some of the surrounding states (KY, MS, AL) or here to have your order shipped.

To make your own fine almond flour, you’re going to need something to grind the almonds in – a coffee grinder, food processor, or Vitamix – and a sifter or some kind of mesh strainer.

First, put a rather small amount of raw almonds into your grinding machine. I used a Vitamix with only one cup of almonds so they had plenty of space to jump around in there.

Pulse it a few times until most of the almonds are finely ground. You may still see big chunks of almonds, but that’s okay. Don’t over-process. If you continue too long, you’ll end up with almond butter.

Next, get out your sifter and shake, shake, shake the almond meal over a bowl. The almond flour will find its way through your sifter, while the larger pieces remain. Dump those into your grinder to be reground.

See how fine it turns out? This is exciting!

Repeat the grinding and sifting process with the leftover almond schnid-bits plus enough whole almonds to make your grinder happy.

Pulse and sift, pulse and sift until you have all the flour you need. Perfect, fresh, homemade goodness! Bake with it right away or store it in a well-sealed container in a cool, dark place away from moisture.

You can freeze almond flour too. Just take care that your freezer bag or container is tightly sealed to keep out condensation, and when you’re ready to bake something, allow the almond flour to come to room temperature before getting started.

Now, about the leftover almond scraps.

In my experience, the almonds don’t all become fine powder before they start to clump together and become oily like nut butter. These are my suggestions for using whatever’s left in your grinder.

• Continue to process them into almond butter.
• Add water and make almond milk.
• Include the pieces in whatever you’re baking, just like you might add chopped nuts.
• Freeze them to use later.
• Make a smoothie with them.
• Throw ’em in your favorite nutty cookies.