Making Almond Flour is very simple but there is one thing you should know: it can be very easy to over-blend your almonds and have it turn into Almond Butter from the natural oils. To prevent this I recommend blending your almonds 1/2 cup at a time and to blend in 7-10 second increments, patting or stirring it around so the blade doesn’t get too hot in one spot and the almonds blend evenly so there are no lumps.
You will need:
- Blanched Almonds (no skins)
- Blender or Magic Bullet
- A pinch of patience
My machine of choice for this DIY is the Magic Bullet.
To get finer Almond Flour
If you want your Almond Flour to be finer in consistency, for a more smoother texture for your cake recipes the best way to do that is to make Almond Milk, and to dry out the left over pulp either in the sun for 24 hours or a dehydrator for 8 hours. This way the oils and moisture from the almonds will have evaporated and you’ll be able to blend for longer. Once done, store in the fridge and you’re done:)