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Almond Blanched Ground 130g

Almond Blanched Ground 130g

Our Blanched Ground Almonds are made from premium almonds with the skins removed, then finely milled to a light, consistent texture.

This versatile,flour is perfect for baking, thickening sauces, and creating moist, tender cakes with a delicate flavour.

 Macarons & Financiers: The essential ingredient for smooth-topped, delicate French macarons and rich financiers.

Frangipane & Tarts: The base for classic almond frangipane filling in tarts and pastries. Gluten-Free Baking: A primary flour for gluten-free cakes, cookies, and muffins, adding moisture and tenderness.

Thickening Agent: Use to naturally thicken soups, stews, and sauces, adding a rich flavour and creamy texture. Coating & Crusts: Use as a coating for fish or chicken, or for creating a nutty crust for desserts.

How to Use: Can be used as a 1:1 substitute for almond meal. When substituting for wheat flour, a blend with other gluten-free flours is often best for structure.

For the best results, store in the fridge or freezer to maintain freshness.

Storage: For optimal freshness, keep in an airtight container in a cool, dark, and dry place. Refrigeration or freezing is recommended for long-term storage to prevent the natural oils from rancidity.

Ingredients: 100% Blanched Almonds.

Price:
NZ$ 9.99
SP-Almond Blanched Ground
Rating:
( 5/5 from 1 reviews )
Purchase Qty:
 

Recipe for Almond Meal

Almond Meal Banana Bread

A beloved recipe using almond meal is Gluten-Free Almond Meal Banana Bread. It’s moist, nutritious, and easy to make.

Ingredients:

  • 2 cups almond meal

  • 3 ripe bananas, mashed

  • 2 eggs

  • ¼ cup honey or maple syrup

  • 1 tsp vanilla extract

  • 1 tsp baking soda

  • ½ tsp cinnamon

  • Pinch of salt

  • Optional: ½ cup chopped nuts or dark chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a loaf pan.

  2. In a bowl, mix almond meal, baking soda, cinnamon, and salt.

  3. In another bowl, whisk mashed bananas, eggs, honey, and vanilla.

  4. Combine wet and dry ingredients, then fold in optional add-ins.

  5. Pour batter into the pan and bake for 40–50 minutes (until a toothpick comes out clean).

  6. Cool before slicing.

 

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