How-To Make Almond Meal (quick and easy!)

This is what I use for breading chicken, making cakes, cookies, muffins, and even a yogurt topping!  I first bought some almond flour years ago and, when I saw how expensive it was I decided to make this "almond meal" instead.  I might not be able to grind it up as finely as the flour but it's okay, my pocket-book thanks me and, in turn, I can use a lot more of it! 

All you need is:

raw almonds

&

a food processor or high speed blender (you can try a regular blender but you might need to do smaller batches)

All you do is:

Process the almonds in batches of reasonable size.  I probably processed about 2 cups at-a-time in both my food processor and Vitamix blender.  Process until the pieces are as small as possible.  You want it to be as "flour" like as possible, not bigger pieces, yet be sure to stop before you get almond butter (especially with the high-speed blenders)!

In my food processor it doesn't really clump up.  But, in my blender it does start to do that (it was going to make butter if I didn't stop).  So, you can use a fork to loosen those clumps up if you need to.  I dumped all batches in a bowl.

Then, transferred to glass storage jars.  It doesn't have to be glass but, be sure to store in an airtight container in your fridge or freezer to have on hand for whenever you need it.

Just a couple ways to use it:

Savory...

This real super delicious recipe for chicken nuggets.  I was super surprised the first time I made these just how fantastic they are.  The almond meal locks in the moisture while holding on to all the yummy flavors you mix with it!  The photos I have for that one don't do it justice... try it yourself and see what you think!

Sweet...

A REAL decadent treat, try this Super-Naughty tasting cake that isn't so naughty after all.  

Super Moist Carob Cacao Sweet Potato Goldies

Here is an easy recipe that produces VERY moist "brownies" (or cake!) with quite a delicate taste.  They are very lightly flavored with carob so as to not cover up the sweet potato flavor and the cacao nibs add a flavor BITE to the mix, separate from the moistness (you could even choose to leave the nibs out).  This one doesn't require any electric  devices such as food processors, either.  To mash the sweet potato you can use a fork or a potato masher utensil.  Since this recipe is naturally sweet from the sweet potato and carob you might choose to leave the stevia out (I add it, because I have QUITE a sweet-tooth!).  

Ingredients:

3 eggs
2 cups steamed or baked mashed sweet potato
1/4 cup sesame tahini
1/4 cup almond meal (simply grind almonds in food processor or blender)
2 tbs carob powder
2 tbs cacao nibs (plus more for optional garnish)
dash of salt
stevia powder, to taste (optional)



Directions:


Begin by whisking together the eggs in a medium-large bowl.

Add the other ingredients and mix thoroughly.  Pour batter in a greased 9x9 baking pan and sprinkle on additional cacao nibs, if desired.  Alternatively, you could also bake in a circular pan and turn this into a cake!

Bake at 325 degrees for 40-45 minutes.

Allow to cool, then cut, serve, and enjoy!

You could try adding vanilla extract and spices such as cinnamon and nutmeg to the recipe.

Baked Almond Flour Chicken Nuggets

Ingredients:

- 2 boneless, skinless chicken breasts
- 1 egg, whisked
- 3/4 cup ground almonds
- spices of choice (I used italian seasoning, turmeric, mustard powder, cayenne pepper, salt), to taste


Directions:

Preheat oven to 325 degrees.  Using kitchen scissors, cut up chicken into evenly sized pieces and place in a separate bowl.  Whisk the egg in another bowl, and mix the ground almonds with the spices on a large plate. 

Dip the chicken, one piece at a time, in the egg, then roll in the almond mixture, coating completely with the almond flour.  Place chicken in a greased oven dish, leaving spaces between each piece.

Place in oven and bake for approximately 17 minutes.  Serve with a side of veggies and enjoy (these are so yummy!)!!