Almond Flour

Prep Time: Prep Time: 10 minutes; Cook Time: 1 hour

Servings: Variable

Ingredients

• Almond pulp (leftover from making almond milk), quantity as available

Instructions

1. Preheat the oven to 125°C (fan-forced).

2. Place the filter basket upright in a bowl for five minutes to allow excess liquid to drain. Then, use a spoon to press out as much remaining liquid as possible from the almond pulp.

3. Once the pulp appears dry, transfer it onto a baking tray lined with baking paper, spreading it into a thin, even layer.

4. Place the tray in the oven and bake for 1 to 2 hours, depending on the initial moisture content, until the pulp is completely dry.

5. Remove the tray from the oven and allow the dried pulp to cool completely. Then, scrape it off the baking paper.

6. Transfer the dried pulp to a blender or food processor and blend until it reaches a fine, flour-like consistency.

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