The last few recipes I posted called for almond flour and several people have written to ask me how to make it. I feel kind of silly posting about how to make almond flour because it is so easy and essentially it is just ground up almonds but their are a few tricks I do that give it a much finer texture than just ground up almonds or what is sometimes referred to as almond meal. Almond flour can be used in baking such as in my apple crisp but I have also used it to make muffins. I also love that I make it with the pulp that if left over from making almond milk so I don't feel like I am wasting anything.
Pulp left over from making almond milk
Store in the freezer until you are ready to use.
Note: you will see to different color variations in my flour, this is because I have been adding chia seeds to my almonds when I make almond milk, it helps to thicken the milk slightly and in a more natural way unlike the store bought brands that often have added thickeners. So the darker flour is from the ground chia seeds, the lighter stuff if almond flour made without chia seeds.