Turns out almond meal is pretty straight forward as a
DIY. Having twice made almond milk in the last couple of weeks (which you can check out here), I had the
chance to test out making almond meal with the remnants from that DIY.
Based on my quick research, the approach was pretty
consistent and entails:
Preheat your oven to the lowest
setting possible. Mine was 170˚.
Line a baking sheet with a Silpat
or with parchment paper. Spread damp
almond meal in a single layer on the baking sheet. Bake for 1 hour.
Toss the almond meal after the
hour is up and redistribute into a single layer. Bake for an additional 1 hour.
After the 2 hours, toss the almond
meal and check whether it is sufficiently dry.
It may require an additional 30 minutes to 1 hour depending on your oven
and the level of humidity.
Transfer dried almond meal to a
food processor and pulse until smooth.
Store in an airtight container.
Now onto figuring out what I’m going to use the de-fatted almond meal
for J
Enjoy!
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