Almond flour and dishes from it: recipes for cooking at home. Almond flour at home Almond flour substitute for pasta

There are two main varieties of almonds - bitter and sweet. Bitter kernels are used as an addition to poultry and fish dishes: they give an incomparable light nutty flavor. In Asian cuisine, you can find many recipes for cooking hot dishes and salads with almonds.

Bitter almonds are pre-treated and used for the production of beverages and flavoring of desserts. Many people fell in love with the exquisite Amaretto liqueur, which is consumed in its pure form, as well as impregnated cakes with it, poured over ice cream or put in a cocktail.

Throughout the world, sweet almonds are used to flavor baked goods and sweet culinary products (cakes, cookies, muffins).

What can replace almonds in baking?

If you decide to make cookies, but there were no almonds in the house, you can replace it with ordinary oatmeal. To do this, pour half a glass of cereal into a pan and fry until golden color. This will give the cereal a nutty flavor. If you put a little butter in the pan, the oatmeal gets the aroma of marzipan. Feel free to put it in the dough: in the finished dish, cereal is difficult to distinguish from almonds.

How to make marzipans without almonds?

Marzipans are a sweet dessert made from ground almond kernels and powdered sugar. The nut mass is used to decorate cakes, make sweets and figurines to decorate the festive table. Marzipan mixture sticks together without third-party additives due to the high content of almond oil. If other nuts (peanuts or walnuts) are added instead of almonds, the mixture will not be elastic enough, and the finished dessert can quickly crumble.

Replacing almonds in marzipan is quite difficult, but craftsmen have invented an inexpensive way to make artificial marzipan:

1. a tablespoon of starch (corn or rice);
2. 50 ml of water;
3. Fine powdered sugar.

Starch is poured with water, thoroughly stirred and brewed with half a glass of boiling water, essence, a little lemon juice and powdered sugar are added. The prepared mass is mixed until it becomes plastic, like plasticine.

Artificial walnut marzipans

You will need to take:

1. 100 g peeled walnuts;
2. 100 g of powdered sugar;
3. A tablespoon of Amaretto

Dry the nuts in the oven, grind thoroughly with a meat grinder or blender, mix with powdered sugar. After that, twist again in a meat grinder and add Amaretto. The mixture is quickly kneaded. In a cool place, artificial marzipan stays fresh for a long time.

Artificial marzipans from semolina

1. ½ cup semolina;
2. ½ cup powdered sugar;
3. 2 tbsp. spoons of cognac;
4. A few drops of almond essence;
5. 1.5-2 tablespoons of softened butter;
6. Tablespoon of ground apricot kernels.

Knead the mixture well to an elastic consistency. If the dough crumbles, add some water. Unfortunately, these marzipans dry out rather quickly.

What can replace almonds in salads?

The recipe for many salads includes almonds, it goes well with herbs, chicken, turkey, tuna, fruits. An excellent substitute for almonds will be pine nuts: a slight smell of needles and haze is combined with the listed ingredients. Since pine nuts are quite expensive, you can use peanuts, cashews or walnuts in salads.

Summing up

1. Toasted almonds can be used in place of almonds for cookies and muffins. cereals With butter;
2. You can prepare marzipan mass from walnuts, corn starch, powdered sugar and almond essence;
3. In a salad, instead of almonds, you can put pine or walnuts, cashews, peanuts.

Time for preparing: 15 minutes
Drying time for almonds: 30 minutes

Cooking method:
The only ingredient for making almond flour is, of course, almonds. We take just dried, not fried. He must be good quality so that the output and the flour turned out to be appropriate.

The first step is to peel the almonds. To do this, throw it into boiling water and keep it there for just a minute. After that, spread it on a board or countertop and dry it slightly with a paper towel. Almonds are very easy to peel. We just press on the skin, and the kernels jump out by themselves.

We put the peeled almonds in some form or baking sheet so that it covers the bottom in only one layer. If necessary, dry it with a paper towel and send it to the oven, preheated to 80 ° C. Almonds will be dried for 30-40 minutes. In the process, every 7-10 minutes it must be well mixed so that it dries evenly.

Let the dried almonds cool completely. Now it needs to be crushed. The easiest way to do this is with a good blender (someone uses a coffee grinder, but somehow it didn’t work out for me - the almonds are crushed there too aggressively and immediately begin to give oil). Blender blades should be very sharp and close to the bottom so you don't have to stir in the almonds. Of course, there is no question of submersible blenders here - you need to grind in a glass. It is absolutely ideal if the blender has a pulsed mode, since it is better to grind the almonds in short intervals, but at high speed. Someone advises putting the almonds in the freezer to cool them down a bit - this also prevents the oil from escaping from the almonds. I did without it, but if a problem arises, perhaps this method will help solve it.

So, we put the almonds in a blender and in short jerks, for 5-7 seconds, we begin to chop. Scrolled and stop, scrolled and stop. As soon as you see that the bulk has already turned into a fine powder, stop and sift the first batch. The remaining unground pieces are again sent to the blender and proceed in the same way. The main thing here is to stop in time, since the almonds, having turned into powder, can very quickly begin to give off oil, become wet and sticky, in this form it can no longer be used for the same pasta. At the end, we also sift the resulting powder, freeing it from small unground particles.

As a result, some part of the marriage will still remain - not completely crushed pieces, small, but it is better not to add them to pasta, to many other desserts - no problem.

Total based on 100 grams of almonds. 7-8% of the weight goes with the skin. Another 10% is the so-called marriage. And the result is 80-85 grams of almond flour of good enough quality to make the same pasta out of it. And here it is up to you to decide - to buy or make at home, comparing the price of almond flour, which you can buy in the store and for a whole almond, well, adding your time and some kind of labor. As I said, it is easy to make a mistake here - not dry it out, grind it. And although the process seems to be not at all complicated, it requires some attention.

In airtight packaging, flour can be stored for up to 2-3 months, in a simply closed jar or container it is not so long - 2-4 weeks. It still depends on humidity, temperature - all these factors greatly affect the shelf life. I never make a large amount of flour in advance - fresh flour has better taste and quality. If stored for a long time in violation of the conditions, the flour may become damp and become rancid. If you have any questions, do not hesitate to write in the comments, you can leave your additions there.

Almond flour is food product, obtained by high-quality grinding of almonds. Almond flour is also called almond powder or almond powder. Almond flour is mainly used for making various confectionery and desserts. Almond powder retains all the vitamins and minerals found in almonds. Almond powder is very high-calorie and nutritious, so products made on its basis, contrary to popular belief, will not be dietary.

Composition of almond flour:

Almond powder contains all the same vitamins and minerals found in almonds.

Almond flour contains:

• Fat - 50%;
• Proteins - 20%;
• Carbohydrates - 20%;
• Water - 5%;
• Vitamins and minerals - 5%.

Among the minerals that make up almond flour, there are potassium, phosphorus, magnesium, calcium, and iron. In large quantities, almond flour contains vitamin E, which is a good antioxidant that helps protect body cells from negative influences and prevent the development of serious diseases. In addition, vitamin E reduces cholesterol levels in the body and strengthens the immune system. Almond flour also contains B vitamins (B1, B2, B3, B5, B6, B9), which play an important role in human metabolism.

The calorie content of almond flour is 600 kcal per 100 grams of product.

Homemade almond flour recipe:

Preparing almond flour at home is quite simple, but in terms of quality, homemade almond powder will be inferior to store-bought options, since almond flour is prepared in production on special equipment in compliance with technological norms and standards.

Store-bought almond flour is better ground, making culinary products from it better and tastier. The only problem with store-bought almond powder is that it's pretty hard to find commercially. Therefore, if for some reason you were unable to purchase store-bought almond powder, you can cook it at home using almonds. Below is step by step recipe making almond flour at home:

1. To boil water;
2. Rinse the almonds well under running water;
3. Pour boiling water over the almonds and leave for 5 minutes;
4. Drain and rinse the almonds with cold water;
5. Then again pour boiling water over the almonds and leave for 5 minutes.
6. Drain the water.
7. Peel the almonds from the skin.
8. Transfer the shelled nuts to a clean towel and wait until the towel absorbs moisture.
9. Place the almonds on a baking sheet lined with baking paper.
10. Preheat oven to 100 degrees Celsius.
11. Dry the almonds in the oven for 20 minutes, stirring occasionally, turning and checking their condition. If you need almond flour white color, then the almonds must be removed from the oven before they become golden.
12. Let the nuts cool.
13. Take some of the cooled almonds and put in a coffee grinder.
14. Grind the almonds for 10 seconds, but no longer, otherwise they will become oily and thicken. If the confectionery recipe uses almond flour with powdered sugar, then it is better to grind the nuts together with powdered sugar, which will simplify further cooking.
15. Sift the resulting almond flour through a sieve.
16. The remaining large particles of almonds are re-ground in a coffee grinder.
17. Repeat grinding in a coffee grinder and sieving until you get required amount almond powder.

Almond flour at home is ready. Now it can be used to prepare a confectionery recipe. It is better to store almond powder obtained at home in a dry, closed glass jar for no more than 30 days.

Substitute for almond flour:

Finding almond powder for sale is quite difficult. If you were unable to buy almond flour in the store, then it can be prepared at home according to the above recipe, but its quality will be much worse than purchased, made on specialized equipment. Confectionery is best made with store-bought almond flour.

Nothing can replace almond flour in the recipe, since it is it that is the basis of the confectionery. If you replace the almond powder with ordinary flour and follow the recipe, you will get a dish that, in terms of taste, will not at all correspond to the original.

Production technology of almond flour in production:

In general, the production process of almond powder consists of 7 stages:

1. Almond nuts are cleaned of weed particles and separated into separate fractions.
2. Almonds are steam processed.
3. The almonds then go to the peeling equipment. At the same time, at the next stage of the technological line, quality control is provided for peeling almonds. Incompletely peeled nuts are sent for re-cleaning.
4. Peeled almonds undergo a two-stage drying, which removes moisture both from the surface of the nuts and from the inside.
5. On special industrial equipment, dried almonds are crushed, crushed and finely ground. Modern equipment allows you to adjust the size of the fraction and achieve grinding up to 40 microns.
6. The crushed almond powder is dispersed and distributed into separate fractions.
7. Almond powder is packaged in packages.

Benefits of almond flour:

Almond flour retains all the beneficial qualities of almonds. Almond powder is useful primarily because it contains large amounts of vitamin E, which is an antioxidant, it cleanses the body of toxic substances and prolongs the life of cells and the body, reduces the risk of developing various diseases.

In addition, almond flour is useful for stabilizing nervous system and stress relief, which is facilitated by the vitamin B present in it. The minerals found in almond flour normalize the functioning of the heart, kidneys and liver. Due to the large number of useful vitamins and macro- and microelements, almond powder improves human immunity, protecting it from viruses and bacteria.

Harm of almond flour:

Almond powder can harm the human body only if it is consumed excessively, since almonds are digested for a long time in the body and in large quantities can cause stagnant processes in the gastrointestinal tract. For better absorption and digestion of almond flour, it is recommended to use it with honey and sugar. Almond flour may be contraindicated in people with heart disease due to great content essential oils. In addition, almond powder is very high in calories and can lead to obesity if consumed in large quantities.

The human body is as unique as tree leaves or snowflakes - no two are alike, even if they are twins. Therefore, the fact that different people react to certain foods in different ways is not considered surprising. But the individual reactions of the body are far from the only reason why it is sometimes necessary to abandon the usual ingredients of some dishes. For example, wheat, rye or How could such a seemingly harmless product cause intolerance? Is it possible to replace flour with something, and if so, with what?

Reasons for giving up flour

The main argument for eliminating flour in your diet for some people is an allergy. Most often, a similar reaction occurs on wheat varieties. In this case, there are two types of allergies. The first is intolerance to flour dust. Such an allergy is similar to hay fever (a reaction to different kinds pollen), and therefore occurs most often in people suffering from this disease. The second is gluten intolerance. This substance is one of the elements of wheat grain. There are two ways out of the situation: either take antihistamines that relieve allergy symptoms, or stop eating flour.

Another disease that forces you to give up flour products, is celiac disease - high sensitivity of the small intestine to gluten. Such a disease makes digestion difficult, a person suffers from frequent stools, bloating, skin problems and other symptoms that, if not properly treated, can provoke oncology of the gastrointestinal tract. Unfortunately, there is no cure for celiac disease, and the only way to avoid negative consequences is to look for substitutes for flour and other gluten-containing foods.

But there is also a third reason. This is the so-called gluten-free diet. Refusal of dishes containing flour, according to many, improves the condition of the body. People who follow such a diet claim that it not only helps to lose excess weight, but also has a beneficial effect on digestion and cleanses of toxins and toxins. However, nutritionists doubt this, in their opinion, this effect is not achieved due to the rejection of gluten.

Possible substitutes

It is difficult for many housewives to immediately name what can replace flour in baking. The easiest answer is rice, buckwheat, corn or oatmeal, although there are other, more exotic ingredients. Semolina and starch are other popular products that can replace wheat flour (however, if we are talking about an allergy to wheat, it makes no sense to replace flour with semolina). Many housewives believe that muffins, cakes and buns with such ingredients are much tastier.

Rice flour

Such a product is made from unpolished rice and comes in two varieties: white from white varieties and brown from, respectively, brown varieties. It is surprising that this flour has not become a popular ingredient, as it is extremely versatile. With its help, you can both thicken the soup and bake a pie. However, there are a couple of tips. Although rice flour is similar in texture to wheat flour, it is best to mix it with other types in baking.

From useful properties a rich content of fiber and protein can be distinguished, which greatly facilitates digestion.

Buckwheat flour

Another product that can replace wheat flour. It is made from unroasted buckwheat. It has a very bright nutty flavor that will brighten up any baked goods. However, the smell and taste of the flour can overpower the rest of the ingredients. Therefore, before cooking, you should make sure that the use of this product can not harm in the end. To avoid an unpleasant taste in the finished dish, it is recommended to mix buckwheat flour with other types, such as rice flour.

The beneficial properties of this product are its richness in protein, fiber and calcium, which also has a beneficial effect on the entire gastrointestinal tract.

Almond flour

This product is in recent times became popular thanks to the new fashion for French cookies called "macarons". They are made from egg white, sugar and almond flour, of course, which gives a pleasant taste and the effect of a melted snowflake on the tongue. This ingredient is ideal for baking and, of course, cookies, but it is important to remember that it absorbs liquid in a slightly different way, so problems can arise. You will have to either reduce the amount of water / milk in the recipe, or use those in which almond flour is originally.

This product is much easier for the body to digest, contains many vitamins, minerals and fats, so it is as good for health as a handful of whole almonds.

What else can replace flour?

There are other analogues this product. Firstly, in some cases, flour can be replaced with starch. different types. Potato absorbs more moisture, making the dish airy. Corn has the same properties, only it has a more pleasant taste than potato starch, so baking is not as fresh.

Secondly, you can replace flour with semolina. However, this cannot be done completely, because it is not sticky enough. But you can mix it with other types of flour in certain proportions.

In addition to the usual ingredients, you can also find some exotic substitutes. For example, from hazelnuts, from chia grains, from quinoa and other varieties. It is also often recommended to use oatmeal, but it is worth paying attention to the fact that the product may contain a small amount of gluten due to cross-pollination with cereals.

Almond flour is a product that is used to make many types of baked goods. If you want to pamper yourself and your loved ones, you can not do without this ingredient.

Thanks to her, baking is airy and tender, it acquires a special aroma and taste. But what if the store does not sell it? Do you really have to forget about delicious desserts? Well, why not, because you can make it yourself and save a lot of money!

Check out our post Buckwheat Flour: Benefits and Harms. How to make flour at home

How to make almond flour at home: recipe

To prepare it, you need to take chopped almonds, you can buy them in the supermarket or chop them yourself with a knife. Thanks to this, the flour will turn out light, without lumps.

If you are using whole nuts, rinse them and dry them on a paper towel until they are completely dry.

Now throw the almonds into the bowl of a food processor and begin to grind, after 2-3 minutes, complete the process. You can also use a blender.

Where to buy almond flour

You are unlikely to find this product in stores, as it is not in great demand and has a rather high price. It is much easier to buy almonds and make powder out of them yourself using a food processor or blender.

1 cup of almonds makes a cup of flour

Make the flour in small portions so that the almonds are crushed evenly and there are no lumps.

You can use either peeled or unshelled nuts.

Almond flour cookies with honey

Ingredients:

2 cups almond flour

¼ cup honey

½ tsp almond extract

¼ tsp salt

For glaze:

2 tbsp softened butter

2 tbsp honey

½ tsp almond extract

A pinch of salt

Cooking:

Mix all the ingredients for the dough and knead a homogeneous mixture. Line a baking sheet with parchment paper, roll out the dough as thinly as possible and shape it into figures using cookie cutters.

Bake cookies for 10 minutes at 180 degrees, they should turn golden.

Prepare the frosting from the listed ingredients and grease the chilled cookies with it.

What can replace almond flour?

Of course, it is undesirable to replace it, but if you do not have the opportunity to buy almonds, make it from peanuts, it also has a creamy and greasy texture.

Macarons without almond flour

If we talk about the original macaroons, they are made exclusively from almond flour. Yes, of course, you can replace it with their peanut and almond flour, but the result will be a completely different cake. If you want to experience the real taste of this dessert, use only almond flour.

You will love our publication Macaroon cake - a light taste from France

As you can see, almond flour is a product that you can make yourself and not overpay a lot of money for it. Thanks to her, you can cook delicious pastries that will conquer you and your friends.