If you love baking with nut flour but are hindered by how expensive they are at grocery stores, I have good news for you!
Nut flour is easy to make – you can try making them at home! Homemade nut flour would take only about 10-15 minutes and would cost less than store-bought options. If you don’t believe me, here’s our step by step guide to making homemade nut flour.
What is Nut Flour?
Before I walk you through the process of making homemade nut flour, let’s talk first about what nut flour really is.
Nut flour is a popular ingredient in baking that adds texture, moistness, heftiness, and rich taste, especially in cakes. As a protein-rich food packed with nutrients, they are commonly used as an alternative to traditional wheat flour.
They are basically made from either raw or dried nuts, such as almonds, hazelnuts, pecans, chestnuts, walnut, and other true nuts, grind together to achieve a fine powdery texture.
Luckily, grinding nut flours isn’t that difficult either. If you have a coffee grinder, food processor, spice grinder, or blender at home, you can use that! But if you really want an ultra-fine texture, then I suggest using a mill instead.
Keep in mind that some nuts, like almonds, may not grind well in a food processor, which is why it’s always best to consider other options if you want to achieve a better result. Other tools could also bring out the oils from the nuts, making the nut buttery. To avoid this, just add dry ingredients to your recipes, such as oats or wheat flour.
How to Prepare Your Nuts
Since there’s a variety of nut flour recipes to try out, you can start by choosing which nut to turn into flour first. You can choose the common ones, such as hazelnuts, almonds, and cashews. Keep in mind that each nut has a different taste, so unless you do this regularly, you wouldn’t be able to choose your most favorite one right away.
You will need a clean medium pot and fill it with about half full of water. Heat the pot and bring the water to a boil. While waiting for the water to boil, gather your nuts and rinse them in hot water. Doing so removes excess dirt, skin, leftover debris, and unwanted particles. Get a clean towel to rub the nuts dry.
Once the water boils, pour the nuts into the pot and let them sit there for about 10 seconds. After 10 seconds, strain the nuts and place them in a clean area. Using a clean towel, rub the surface to remove the skins. If they are hard to remove, you can use either your fingers or a small, sharp knife to do the job. Now, they’re ready!
How to Make Homemade Nut Flour
Homemade nut flour is pretty simple. There are two things needed:
One important thing to remember is to not blend the nuts for too long. Overprocessing may cause it to become buttery, oily, or creamy. The appropriate duration for blending should be just 10-15 seconds depending on the speed of the blender or food processor you are using. If you think the flour has not yet fully broken up, you can pulse a few more times.
Don’t forget to store the nut flour in a glass jar or an airtight container, then place it in the fridge for future use. As long as you store the nut flour properly, you can use it for several months.
First up, we have Almond Flour.
I absolutely love almond flour. It’s great for baking cookies, making pie crusts, or even mug cakes!
- 2 cups blanched almonds (whole, slivered, or sliced)
- Pour all ingredients into the blender. At high speed, blend the almonds for 10 seconds until they have fully broken up. Avoid over-processing the nuts, or else they will become buttery or creamy.
I haven’t experimented with this yet, but I hope to soon!
- 2 cups raw cashews
- With your blender ready, place 2 cups of raw cashews into the blender and blend on high for 8 seconds. You may add a few extra pulses if the cashews have not yet fully broken up. Avoid a “butter-like” consistency by not blending the raw cashews for too long.
Try making a chocolate mug cake with this stuff. So. Good.
- 2 cups raw hazelnuts
- A high-speed blender should do the job of breaking up your raw hazelnuts into fine pieces. Pour your 2 cups of raw hazelnuts into the blender, then start blending for 12 seconds. Be mindful of the processing time as you do not want to over-process the nuts, lest it will become buttery.
I’ve heard such wonderful things about walnut flour.
- ½ cup of raw walnuts
- With just ½ cup of raw walnut, pour them into the blender or grinder at a time. On high speed, pulse the nuts for 8-10 seconds until they have fully broken apart, just like that of breadcrumbs. Be careful not to blend the walnut for too long to avoid turning it into nut butter.
This flour is great in just about anything! We use it to make some energy balls or breakfast bars. You can use it to make muffins too!
- Old-fashioned oats, quick-cooking oats, or steel-cut oats (certified gluten-free if necessary)
- Depending on how much oat flour you need, you can fill your blender or food processor with oats up to half-way. If there’s leftover, you can always store them in an air-tight container or glass jar and store them in the fridge for later use.
- Blend the oats on high speed for about 20 seconds to 1 minute until they become fine flour. If you feel that the oats are still not powdery, you can add extra pulses until the result is achieved.
Here are the measurements:
- 1 cup old-fashioned oats = 1 cup flour
- 1 cup steel-cut oats = 2 cups flour
Oat flour can be stored for up to 3 months, as long as it is stored properly in an air-tight container. Don’t forget to label the container.
Now that you know how to make nut flour, you don’t have to buy expensive flour at the grocery store anymore. I hope this can help save money and inspire you to create more delicious, healthy recipes for your friends and family!
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