Almond flour is high in protein and monounsaturated fats which help you feel full and satisfied. It is also has the lowest net carbs, followed by coconut flour. One ounce of almonds has 6 grams of protein and 3.5 grams of fibre.
You can swap all purpose flour with almond flour using a 1:1 ratio. With that in mind, it is not the best substitute for making anything cake-like that does not call for eggs.
When a recipe is calling for almond flour, it is referring to flour made from almonds after the skin has been removed.
Ingredients:
1 cup whole almonds = 1 cup of almond flour; I made two cups of almonds = 2 cups of almond flour
Instructions
1. Fill a large pot with water and bring it to a boil.
2. Once the water is boiling, add the almonds and cook between 30 seconds and no longer than one minute.3. Place the almonds in a strainer and run them in cold water to cool them down. 4. Remove the skin of each almond with your fingers. The skin should come right off.5. Spread the skinless almonds in one layer, in a large cookie sheet, and let them dry in a cool, dark place like your oven or pantry.
I prepared them in the evening and let them sit overnight; they were completely dry and ready to blend the next morning.
You can store left over almond flour in an airtight container in a dark pantry or in the fridge or freezer for the longest shelf life. It can keep for up to a year provided it is not exposed to moisture or heat.
