One of my most popular Instagram posts in recent months was when I posted about how I make my own almond milk. It has changed so much about the way I eat and has increased my plant-based eating incredibly. I had to learn how to do it on my own as I didn’t find too much information in the detail I was looking for, but once I did I got it down to a system and shared how to make the milk in this post. 

Well, once you make the almond milk for yourself, you’re also left a wonderful side gift as a result: almond meal, which can then be turned into the very precious, very useful, very healthy almond flour. 

But you have to process it just a little bit in order to use it in baking recipes.  Once you follow the instructions in my post about making almond milk and you have the reserved almond meal without any ‘milk’ left in it (i.e. you’ve squeezed it all very tightly), you can leave the almond meal (wrapped in its cloth) in the fridge for up to about 2 days. Do not leave it out on the counter, as it will mold. The best thing to do, if you can, is to process it right away.

Spread it all out on a baking sheet, trying to get as many lumps and clumps out of it. 
Bake in your oven at the lowest temperature for about 20 minutes.  Once it’s baked and kind of toasty, let it cool completely.

Place in an airtight jar and keep in a cool, dry place until you’re ready to use it in baking where almond flour is one of the ingredients, like this oneEnjoy! It’s a homemade specialty you can get into the habit of making if you’re an almond milk drinker- have you seen the prices of that flour in the stores? Yours will be the freshest, most tasty variety you’ve ever had!

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