Almonds are among the world’s most popular tree nuts and are used to produce almond milk, oil, butter, flour or paste (marzipan).
Ground almonds make a cupboard staple. They have a creamy, nutty taste, add a crumbly texture to some bakes, and a soft, smooth and absorbent quality to others.
Cooking with Ground Almonds
Ground almonds can also be used in pretty much any recipe as a substitute for traditional grain flours. You can thicken sauces, make grain free bread, or make tempura batter with it. It can be added in small amounts to short dough recipes (not so good in yeast-risen baked goods), giving a moist, dense but fragile crumb. What ground almonds don’t do is, surprisingly, add a lot of almond flavour.
Ground almonds make excellent grain free pancakes – perfect on a cold winter weekend. Mix 1 cup almond meal, 3 large eggs, 1/8 tsp ground cinnamon and 1/8 tsp vanilla extract and into a batter. The pour onto a buttered or greased pan and cook over medium heat until both sides are golden brown. Drizzle raw honey over them or eat them, as they are. You could try adding add some blueberries or bananas to the batter (or on top). Keep the size of these almond pancakes on the small side as larger pancakes have a tough time sticking together.
Note – It is also very easy to grind your own almonds from whole almonds - toast before being ground to help prevent the almonds from clumping and turning to nut butter and then ideally freeze them. Process them straight from the freezer a few at a time to grind.
Almonds, Ground - Organic
Ingredients: 100% organic almonds
For allergens see ingredients in bold.
Due to the way our food is stored and packaged, this product may contain traces of other allergens due to cross-contamination.