Here are a couple of basic techniques I use to make raw nut flours, which are useful when making cookies, bars, breads, crackers and even cakes. First of all, you can make nut flours from the left over pulp from making nut milk.
You can watch how to make nut milk here.:
The beauty of raw foods is that there is no wastage. Everything can be saved and savoured. So, you take the leftover pulp, pop it in the dehydrator till dry (set it at 110˚F), then process it in the blender or food processor into a finer powder.
The second way to make raw nut milk, is to simply take your nuts, in this instance, as you’ll see in the photo, I used cashews, and then half a cup at a time, blitz in the blender till it becomes soft and powdery. It takes very little time. You can control the consistency to either turn it into a meal or a finer flour. Try soaking then dehydrating your nuts prior to blending, to get raw, activated nut flour! Double healthy! As a rough guide, one cup of nuts will give you 1½ cups of flour.
One little note, when you make almond flour, it can tend to go a little dark. If you want it to look like the almond meal you buy at the supermarket, you can soak the almonds first, then (laboriously) slip the skins off each one, dehydrate then process / blend. Finally, be careful not to over blend, as you will end up with nut butter – YUM – but maybe not quite what the recipe calls for!
Nut flours must be kept in an air tight container in either the fridge or the freezer, as they will turn rancid otherwise. If you make a flour out of flaxseeds, which don’t need to be soaked first, you should only make what you need and no more, as ground flax will turn rancid very, very quickly.