Blanched Almond Flour (Meal)

Rated 5.00 out of 5 based on 6 customer ratings
6 reviews

$6.16$19.98 lb

8 oz $9.99
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1 lb $14.99
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2 lbs $20.49
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10.25/lb you save $9.73
4 lbs $29.99
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7.50/lb you save $12.48
8 lbs $52.99
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6.62/lb you save $13.36
12 lbs $73.99
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6.17/lb you save $13.81
18 lbs $117.99
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6.56/lb you save $13.42
25 lbs $153.99
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6.16/lb you save $13.82
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  • — Blanched Almond Flour Meal
  • — Great for baking
  • — Gluten Free, High in Fiber, Kosher
  • — Cholesterol Free, Unsalted
  • — Country of Origin: USA

Almond flour can be used for baking a wide range of exceptionally delicious treats. Its structure also allows using almond flour to replace breadcrumbs, and its rich nutty taste will enhance the flavor of any dish you cook with it.

Health Benefits and Nutritional Value

Like any other form of almonds, almond flour offers a wide range of health benefits, including:

  • Providing you with many essential minerals and vitamins.
  • Improving the function of your nervous system.
  • Reducing the level of “bad” cholesterol, thereby protecting your heart and arteries.

Recipes

  • Fried bananas and almond sundae.
    You’ll need 50g of sliced blanched almonds, 2 bananas, 1/3 cup of almond meal, 1 egg, 2 scoops of vanilla ice cream, 1 tablespoon of vegetable oil, 2-4 tablespoons of salted caramel sauce.
    Instructions: Dry fry almond slices. Peel bananas and cut them in three pieces. Sprinkle almond meal on a plate. Dip bananas into the beaten egg and roll them in almond meal. Heat up the frying pan and add oil. Carefully fry bananas for 3-4 minutes. Serve while hot, topped with ice cream, almonds, and caramel.
  • Vegan chocolate mousse cake.
    You’ll need 200g of blanched almond meal, 50ml of coconut oil, 4 tablespoons of brown sugar, 450g of silken tofu, 250g of dark chocolate (minimum 70% of cocoa), 1 teaspoon of vanilla extract, ½ cup of brown sugar, a pinch of salt.
    Instructions: Preheat your oven to 180 degrees Celsius. Combine almond meal, sugar, and coconut oil in a bowl. Put the mixture into a pie tin (previously greased). Bake the pie base for 10 minutes.
    Melt the chocolate in the microwave. Blend tofu, sugar, vanilla, and salt together. Add the chocolate and blend some more. Pour the mixture onto the pie base and bake for 20 minutes.
Nutrition Facts
1 serving per container
Serving size1 ounce (28 g)

Amount Per Serving
Calories163

% Daily Value*
Total Fat 14g 18%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 8mg 0%
Total carbohydrate 6g 2%
Dietary fiber 3g 11%
Total sugars 1g
Includes 0g Added Sugars 0%
Protein 6g 12%

Vitamin D 0mcg 0%
Сalcium 0mg 0%
Iron 0mg 0%
Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

INGREDIENTS: Blanched Almonds

WARNING: Contains Tree Nuts

CAUTION: May Contain Shell Fragments

Packaged in a facility that also processes wheat

Cold Storage Recommended

Storage Time: up to 12 months

Country of Origin: USA

Recommended posts

Not available POST

Recipes

Healthy Homemade Raw Almond Butter

Healthy Homemade Raw Almond Butter

Ingredients

  • 2 cups almonds
  • 3/4 cup coconut oil
  • 2 tablespoons raw honey or grade B maple syrup
  • 1 teaspoon sea salt


Instructions

Place nuts and sea salt in food processor and grind to a fine powder. Add honey and coconut oil and process until ‘butter’ becomes smooth. It will be somewhat liquid but will harden when chilled. Store in an airtight container in the refrigerator. Serve at room temperature.

Enjoy it!

 

Almond Joy Smoothie

Almond Joy Smoothie

INGREDIENTS:

  • 1 C. Vanilla Almond Milk
  • ½ Banana (fresh or frozen)
  • 1 Tbs. Unsweetened Cocoa Powder
  • 1 Tbs. Shredded Coconut, plus 1 Tsp. for garnish
  • 1 Tbs. Almonds, plus 1 Tsp. for garnish
  • 1 Tsp. Coconut Oil, melted
  • 1 Tsp. Chia Seeds (optional)
  • 1 Tsp. Mesquite Powder (optional)
  • ½ Tsp. Almond Extract
  • Stevia to taste
  • Handful of Ice Cubes

INSTRUCTIONS:

Place all ingredients in blender and blend until smooth. If you’d like, put a little coconut oil around the rim of your glass and dip in shredded coconut. Top with remaining shredded coconut and sliced almonds. ♥

 

Vegan German Plums Cake

Vegan German Plums Cake

Ingredients:

WET INGREDIENTS:

  • 240 ml / 1 cup full fat coconut milk
  • 4 tbsp / 1⁄4 cup freshly squeezed lemon juice
  • 60 ml / 1⁄4 cup melted mild coconut oil
  • 1⁄2 tsp bitter almond essence
  • 125 g / 1⁄2 cup + 2 tbsp caster sugar

 

DRY INGREDIENTS (GLUTEN-FREE VERSION):

  • 195 g / 1,1⁄2 cup + 2 tbsp buckwheat flour
  • 20 g / 2 tbsp cornflour / corn starch
  • 80 g / 3⁄4 cup finely ground almonds (or almond meal)
  • 1 tsp gluten-free certified baking soda
  • 1⁄2 tsp gluten-free certified baking powder

 

DRY INGREDIENTS (REGULAR VERSION):

  • 220 g / 2 cups all purpose white flour
  • 80 g / 3⁄4 cup finely ground almonds (or almond meal)
  • 1 tsp baking soda
  • 1⁄2 tsp baking powder

 

OTHER INGREDIENTS:

  • 3-5 dried plums, cut into 6 slices or halves
  • 2 tsp icing sugar, to decorate (optional)

 

Method:
1. Heat up the oven to 170° C (or 150° C fan forced) / 340° F (300° F fan forced). Grease a baking tin with a very small amount of oil.
2. Mix all the wet ingredients in a large bowl.
3. Place a sieve over the bowl and sift through all the dry ingredients, except for the ground almonds.
If you are using wheat flour, be careful not to overmix the batter as the cake will be tough.
4. Fold in the finely ground almonds. Again, if you used regular wheat flour, take care to fold them in
very gently or else the cake will be tough.
5. Transfer the batter to a lightly greased baking tin. If your tin doesn’t have a removable bottom, it
may be a good idea to place 2 long and wide strips of baking paper down first so that you can use
them as handy tabs to make cake removal easier.
6. Decorate with plum segments or plum halves if your plums are little. To prevent plums from
sinking to the bottom, dip the side of the plum that will rest directly on the batter in a little bit of all
purpose flour (or cornstarch for the GF version) first before arranging on top of the cake.
7. Bake for about 55-60 minutes, until a toothpick comes out clean and the top is nicely browned.
8. Once cool, remove from the tin, sprinkle the top of the cake with a little bit of icing sugar and
perhaps a dusting of ground cinnamon too, if you like.

Enjoy!!!

Recipe Source: http://amp.gs/B5r5

 

Chocolate Maca Protein Cookies with Maca Glaze (Vegan, GlutenFree)

Chocolate Maca Protein Cookies with Maca Glaze (Vegan, GlutenFree)

INGREDIENTS:

  • ¾ cup plant protein powder
  • 3 TBS almond meal (or flour)
  • 2 TBS cacao powder (or unsweetened cocoa)
  • 2 TBS black maca powder
  • ½ cup natural nut or seed butter, preferably little to no oil/sugar added
  • 3 TBS brown rice syrup (or honey if not strictly vegan)
  • 1 TBS extra virgin coconut oil, melted
  • 3-4 TBS unsweetened non-dairy milk

 

MACA GLAZE:

  • 1TBS maca powder
  • 1TBS coconut butter

 

INSTRUCTIONS:
1. In a large bowl, combine protein powder, almond meal, cacao powder, and maca powder. Stir until well mixed and set aside.
2. Add in nut or seed butter, brown rice syrup, and melted coconut oil. 3. Stir gently until well combined.
4. Add one tablespoon of milk at a time, until mixture forms into crumbled dough texture. Dough should be moist, but slightly crumbly.
5. Divide dough into 8 even pieces, about golf ball size, rolling into circle and shaping into flat cookie shape. Place on lined baking sheet, set aside.
6. In a small bowl mix together maca and coconut butter until well combined. Use spoon to drizzle maca coconut butter topping over cookies. Place baking sheet in freezer for 15 minutes, or fridge for 30 minutes and allow cookies and melted chocolate to set.
7. Store cookies in airtight container in fridge up to 2 weeks, and in freezer well wrapped for up to 3 months.

Enjoy!

Recipe source: http://amp.gs/f9Nt

 

Vegan Buckwheat Bread (Gluten Free)

Vegan Buckwheat Bread (Gluten Free)

Ingredients:

  • 1 and ½ cups almond meal – 150 grams
  • 1 cup buckwheat flour – 140 grams
  • 3 tbsp chia seeds – 27 grams
  • 3 tbsp psyllium husk
  • 1 cup mixed seeds (a blend of buckwheat groats, sunflower seeds and pumpkin seeds)
  • 2 tsp bicarb soda
  • ½ tsp salt
  • 2 tbsp rice malt syrup (can substitute maple syrup, or honey) – 40 mL
  • 2 tbsp apple cider vinegar – 40 mL
  • 2 cups water – 500 mL

Instructions:

  1. Combine the almond flour, buckwheat flour, psyllium, chia, mixed seeds, bicarb and salt in a large mixing bowl. Make sure there are no lumps in the mix.
  2. Take another smaller bowl and combine the water, rice malt syrup and cider vinegar. I find this is easiest to do if you first use a fork to whisk your rice malt syrup and apple cider vinegar into one cup of warm water (not boiling, just hot enough to melt the syrup), then add a second cup of cool water.
  3. Pour the water mix into the dry mix and combine thoroughly. Yes it will look like a wet, grey-ish mess (but don’t worry as it turns a nice dark brown when you bake it).
  4. Cover with a tea towel and allow to sit in the bowl for at least 1 hour. During this time, turn your oven on to 180˚C and also line a loaf tin with baking paper. I used a fairly small loaf tin, about 20cm long (this is so you get a taller loaf).
  5. After an hour or so check on your “dough”. It should have absorbed any excess water, though it will still be wetter than a standard bread dough. It will feel quite sticky to touch.
  6. Scoop the dough into your loaf tin and smooth the top out evenly, smoothing out any air bubbles.
  7. Place in the oven and cook for between 1 hour – 1 hour 15 minutes. At the 1 hour mark, check on the bread and make sure it is not burning. It should be a very dark brown on the outside, and very firm to touch in the centre, when it is done.
  8. Remove from the oven and allow to cool completely; remove it from the baking tin as soon as it’s cool enough to handle to avoid it “sweating” in the tin.
  9. Once cooled, slice and store in the fridge for up to a week or keep in the freezer for a longer life.

 

Enjoy!

Recipe source: http://amp.gs/7RHy

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6 reviews

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What others are saying

  1. 5 out of 5

    My wife was concerned about the consisty of the flour but it was perfect, so she was very pleased with it. When I order products from your company I can depend on them being perfect.

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  2. 5 out of 5

    I order almond meal around the holidays to make our family recipe cookies. This is a great product and such a time saver. We used to grind the almonds in a grinder ourselves! Ordering is so easy and it is delivered to my home very shortly after. I use a lot of products by this maker and am very pleased with the quality of their products.

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  3. 5 out of 5

    This meal/flour has an ultra fine texture and is lighter in color than the almond meal made from unblanched almonds. Wonderful to use in gluten free baking recipes calling for almond flour. Will buy again.

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  4. 5 out of 5

    Almond Meal/Flour promptly. It was packed well, no ‘leakage’ from bag. ‘Best if used by’ date > 1 year in future. Happy with purchase!

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  5. 5 out of 5

    I can always count on their excellent service and their products are always fresh and delicious. You won’t be disappointed in their products.

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  6. 5 out of 5

    Fast delivery. This will be my first time using a almond meal/flour. Can’t wait to try it. I would definitely buy from this seller again.

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