Essential Devotion: How to make your own almond flour

The process of making your own almond flour can seem intimidating, but it is actually very simple. It takes a long time to make, but it is mostly just waiting around for the almonds to soak and then dehydrate. In other words, it is not labor intensive.

Start out with raw, organic almonds. I suggest almonds from Food to Live because they are organic and unpasteurized, which preserves the healthy enzymes within the almonds. You can buy the almonds in many different volumes, but I suggest to start out with just one pound.

1. First, you need to blanch the almonds (remove the shell). People with sensitive stomachs may have a hard time digesting the shells. Also, phytic acid found in the shell of the almond can hinder the absorption of minerals like iron and zinc. Blanching is a simple process. Put the almonds in a large bowl that can withstand boiling water. Add boiling water to the bowl until all the almond are covered. Let them sit in the water for 2-3 minutes then rise with cold water.

Now you can slip the shells off the almonds.

2. After blanching your almonds, put them back in the bowl, add enough water to cover the almonds. Add one tablespoon of salt per pound of almonds, cover, and let them soak (sprout) for at least 6 hours or overnight.

3. Drain the almonds. At this point they are too soggy use for recipes. If you have a food dehydrator, add the almonds and dehydrate at 135 degrees F for 24 hours. You can also put the almonds in your oven at the lowest setting (125 – 135 degrees F) for 24 hours. Anything hotter than that, you will breakdown the healthy enzymes in the nuts.

4. Once the almonds are dehydrated you can now make the flour! You will need either a coffee bean grinder or a food processor for this step. A coffee bean grinder is much easier to use. The Mr. Coffee grinder is what I use and it make the process very quick. Grind the almonds until they are fine (not too long or you will turn it into almond butter.