Organic Blanched Almond Flour

$62.44$1,998.00 lbs

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  • — Certified Organic Product
  • — Very Low Cholesterol and Sodium
  • — Low in Saturated Fat
  • — Good Source of Dietary Fiber
  • — Contains Calcium and Iron

Organic blanched almond flour will add a rich nutty taste to your cooking. It can be used in a great variety of recipes and can replace both breadcrumbs and regular wheat flour to make your meals more delicious. Organic Almond Flour carries all the health benefits of whole almonds and provides you with a large dose of essential nutrients, such as vitamin E and calcium.

Nutrition Facts
1 servings per container
Serving size1 oz (28 g)

Amount Per Serving

% Daily Value*
Total Fat 15g 19%
Saturated Fat 1g 6%
Trans Fat 0.01g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total carbohydrate 5g 2%
Dietary fiber 3g 10%
Total sugars 1g
Includes 0g Added Sugars 0%
Protein 6g 12%

Vitamin D 0mcg 0%
Сalcium 67mg 5%
Iron 1mg 5%
Potassium 187mg 4%
Vitamin E 7mg 45%
Copper 0.3mg 32%
Manganese 1mg 23%
Magnesium 76mg 18%
Riboflavin 0.2mg 16%
Phosphorus 136mg 11%
Zinc 1mg 8%
Niacin 1mg 6%
Thiamin 0.1mg 5%
Folate 14mcg 3%
Selenium 1mg 2%
Pantothenic Acid 0.1mg 2%
Vitamin B6 0.03mg 2%

* 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: Organic Blanched Almonds

WARNING: Contains Almond

Storage Time: Store up to 6 months

Country of Origin:

Packaged in the same facility as Tree Nuts and Wheat

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Chocolate Chip Sacha Inchi Cookies

Chocolate Chip Sacha Inchi Cookies


  • ½ cup coconut sugar
  • ¼ cup coconut oil, melted
  • 2 tbsp plain unsweetened almond milk
  • 2 tsp pure vanilla extract
  • 1½ cup blanched almond flour
  • ½ tsp each baking soda and sea salt
  • 2/3 cup semisweet chocolate chips
  • 1/3 cup chopped roasted and salted sacha inchi seeds



1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper or a silicone baking mat.
2. In a large bowl, mix together coconut sugar, coconut oil, almond milk and vanilla.
3. In a medium bowl, mix together almond flour, baking soda and salt. Add dry ingredients to wet and mix well. Add chocolate chips and sacha inchi and fold to combine.
4. Working 1 tbsp at a time, drop rounded spoonfuls onto prepared baking sheets. Shape into circles and press down to flatten slightly. Bake for 11 to 13 minutes, or until cookies begin to turn golden. Let cookies rest on sheets for 5 minutes, then transfer to a wire rack to cool completely.


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

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


  • 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



  • 1TBS maca powder
  • 1TBS coconut butter


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.


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Vegan Buckwheat Bread (Gluten Free)

Vegan Buckwheat Bread (Gluten Free)


  • 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


  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.



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