Honeyville's Blanched Almond Flour is certified gluten-free. Full of protein and dietary fiber, almond flour works well in a wide variety of recipes. Blanched Almond Flour can be substituted for flour in cakes, breads, cookies, muffins, and your favorite recipes that call for flour. Use it as a thickener in soups and puddings too! The taste and texture is phenomenal. With a fraction of the carbs of wheat flour, almond flour provides a hearty flavor and consistency without adding all of those empty calories.
Honeyville’s Blanched Almond Flour is 100% pure skinless almonds, with no additional ingredients added. The almonds are not subjected to any chemical or steam treatments. Blanched Almond Flour is simply skinless almonds that are milled into fine flour. The only process that occurs, other than milling, is a hot water bath to remove the skins from the almonds. Honeyville Blanched Almond Flour is an ideal product for your gluten-free and low-carb baking needs. For almond flour with the skin, try Honeyville Natural Almond Flour.
Shelf-Life: Blanched Almond Flour will store for 3 to 6 months in a sealed 5 pound bag under ideal storage conditions (cool, dry place). Almond flour may also be refrigerated or frozen for storage purposes.
HINT: Honeyville Grain Blanched Almond Flour may be stored in an airtight container in your freezer. If you do freeze it, you’ll have to let it come to room temperature before being able to scoop it out like flour. Freezing makes it solidify, seems crazy, but this is what happens when it is frozen. Better to keep it refrigerated if you use it often. Otherwise, you'll have to pre-plan some warm-up time for the frozen package to come to room temperature!
Uses: Substitute Blanched Almond Flour with any recipe calling for flour to make healthy gluten-free baked goods and more.
Packaging Sizes: Blanched Almond Flour in bulk is available in a 5 pound bag and a 25 pound bag. Packaging may vary.
All about Honeyville Grain Blanched Almond Flour
-Sold in 5 lb. bags (about 23 cups)
-Often used as a wheat flour substitute
-Full of protein and dietary fiber (see nutritional info below)
-Almond Flour is also known as Almond Meal, Almond Powder, Ground Almonds, Nut Powder, or Nut Meal
-Blanched Almond Flour is almonds, with the skins removed, milled into fine almond flour (want the skins milled into flour as well? Try the Natural Almond Flour)
-Honeyville's Blanched Almond Flour is 100% Pure Almonds, with no additional ingredients added
-Almond Flour is not subjected to any chemical or steam treatments. The only process that occurs, other than milling, is that Blanched Almonds go through a hot water bath to remove the skins. Rest assured that with Honeyville Almond Flours, you are getting great tasting, additive-free product.
Nutritional Facts Serving Size: 28g
Total Fat: 14g
Total Carbohydrates: 6 g
Dietary Fiber: 3 g
Sugar: 1 g
Blanched Almond Flour
Chocolate Chip Cookies
My young nephew, Sammy, who visits often, has a gluten allergy. So I wanted to provide a gluten-free chocolate chip cookie that he could enjoy, but would taste yummy for the rest of us “gluten-eaters.” Honeyville Grain has the very BEST blanched almond flour you have ever tasted and in my opinion makes a perfect gluten-free chocolate chip cookie.
Preheat Oven:350 degrees F.
1 cup Jarrow Organic Extra Virgin Coconut Oil
1 vanilla bean, removed from jar and squeezed to release seeds (video below)
1 tablespoon vanilla bean extract (homemade)
1/2 cup pure maple syrup (Trader Joe's)
Line a cookie sheet with parchment paper and set aside.
Coconut Oil, Vanilla, Vanilla Bean Seed and Maple Syrup Creamed Together
The Wet Ingredients
Use a Cuisinart fitted with the Knife Blade and add all the WET ingredients: the Coconut Oil, vanilla, vanilla bean seeds and maple syrup.
Blend till the ingredients are smooth and creamy like mayonnaise.
Vanilla Bean Paste
I presoaked a large jar of Madagascar Vanilla Beans, Grade B, in 80-proof vodka, for about 3 months. The beans are dry and quickly soak up the vodka and swell up like plump worms. Unlike most of the vanilla extract information I've read on-line and in cookbooks, I decided to leave the vanilla beans WHOLE and put them into the vodka jar without cutting them. The result is not only fabulous vanilla extract liquid, but a luscious vanilla bean paste that can be squeezed from each vanilla bean. All you have to do is snip the end of the fattest part of the bean and squeeze the vanilla bean paste right into your recipes! I put the bean back into the jar with the snipped end down so that it continues to brew in the vodka.
Honeyville Farms Blanched Almond Flour Added to Wet Ingredients
The Dry Ingredients
Add the blanched almond flour, baking soda, ground chia seeds, and sea salt to the Cuisinart bowl and pulse till the mixture incorporates with the wet and the contents are smooth and creamy.
Vegan Chocolate Chips Folded into the Batter
The Chocolate Chip FOLD
Scrape the batter into a medium-sized bowl and add the chocolate chips.
Fold the chocolate chips into the batter till distributed evenly.
Cover the bowl with plastic wrap and refrigerate for approximately 20 minutes.
Try not to eat all the raw dough... but it is SOOOO GOOOD RAW!
Baked Blanched Almond Flour Chocolate Chip Cookies- Vegan and Gluten-Free
Bake in a 350 degree pre-heated oven for approximately 10 minutes.
These cookies DO NOT spread out when baked and will take on a browned-edge when baked.
These gluten-free chocolate chip cookies are DELICATE when warm! They must be cooled completely or they will crumble in your fingers. I also find that if you cool the oven and then put them back in with only the oven light one overnight, they even dry out more and are crispier with a gooey chocolate bite included.
But if you're like me, the raw dough is good, the warm crumbly cookie is good, and the crispy cookies are good too!!!
EAT them at whatever level you enjoy!
HINT: I like to put these baked beauties back into the oven after it has cooled and turn on the oven light. This keeps the cookies crisp on the outside and warm and soft on the inside… just like I finished baking them. Mind you, they don’t last long around our test kitchen!