Homemade almond flour… sounds like intense kitchen work, right? Intensely satisfying! Intensely easy! Intensely inexpensive! How’s that for intense? Though I will say I think the only intense thing about almond flour, or any flour, is the ease in which one may eat it. So, take care of your little stomachs, and if you are sensitive like me, perhaps stray away from nut flours. But try this once, or twice, and know that you wield the ability to make any nut or seed flour you choose.
2 cups almonds, soaked at least 8 hours in 4 cups water
If using your oven, preheat to 200. If using your dehydrator, get it out from under the shoes in your closet. Drain and rinse soaked almonds. Proceed to make almond milk. Save the strained almond pulp in your dishcloth. On either a baking tray or dehydrator tray evenly distribute the pulp. If using your oven, turn off and allow the almond meal to sit and dry out over night. If using the dehydrator, set to 145 degrees and let dry for 4-8 hours, or over night. Regrind in a food processor for a fine texture, then store in an airtight container in a cool cupboard or your freezer. Makes approximately 1.5-2 cups of almond flour.