Almonds are highly valued all over the world. It is consumed in its pure form as a snack, added to baked goods, salads, and butter and flour are also obtained from it. The benefits of almonds have been praised many times, but what about the flour obtained from them? Fortunately, this product retains almost all the beneficial qualities of the nut. The main advantage of almond flour is the absence of gluten. Therefore, it is good to use for those who are allergic to gluten or follow a diet for other medical reasons. Almond flour has replaced wheat flour for many. And no wonder.
How is almond flour made?
Product production is automated. The feedstock is cleaned and sorted, and then heat treated using a directed steam jet. During this process, disinfection and sometimes degreasing are carried out. Next, the steamed nuts are cleaned in a device resembling a centrifuge. If the shell is not completely separated, the kernels are returned to the apparatus.
Drying is also two-stage. If you skimp on dehydration, the intermediate raw materials will begin to clump during grinding. First, the kernels are crushed and then crushed. The maximum particle size is 40 microns. The powder is dried and sifted again. They are delivered via conveyor to packaging lines. Fine grinding is used for making desserts and baking.
How to make almond flour for salads and diet dishes
:
- The raw materials are sorted and steamed.
- Without dividing into fractions, they are dried in drying chambers equipped with a device for air circulation.
- Grind together with the peel.
The color of this initial product is grayish. Grinding will not produce an airy dough.
Regardless of whether the nut kernels are ground with or without peels, partial defatting is possible. In this case, pressed nuts remaining after pressing the oil are added to the raw material.
There are several ways to make almond flour at home:
- Fast
. Peel the nuts from the shell and place them in one layer on a baking sheet. Dry at a temperature of 40°C with an open oven and grind using any chopper: blender, food processor or coffee grinder. - For finer grinding
. The nuts are cleaned and soaked to remove alkaloids and facilitate the removal of the thin greenish shell, first in boiling water and then in cold water for 20-30 minutes. If possible, use a convection oven for drying. In this case, the door may not be opened slightly. Grind several times, in pulsation mode, sifting several times through sieves with cells of different sizes. - For preparing sweet pastries
. Soak whole nuts in boiling water for 15 minutes and then rinse with cold running water. Pour the fruits again for 5-10 minutes, lay them out on a towel and allow the moisture to be absorbed. Dry before cleansing, at 85-100°C, stirring constantly so that they do not burn. The peel is cleaned. The kernels are dried as in the first recipe and then ground. 1/3 of the product is mixed with sugar and crushed more thoroughly into fine powder.
If you plan to introduce nut grinding into the diet menu, then soaked and dried nuts are ground together with the shell. This product differs from delicate powder in color and taste - the characteristic bitterness is clearly felt, for which the fruits are valued.
- See also how pumpkin flour is made
Composition and calorie content of almond flour
Pictured is almond flour
The nutritional value of the product depends on the cooking technology. Skimming does not affect the content of nutrients and amino acids.
Calorie content of almond flour - 614-631 kcal per 100 g, of which
:
- Proteins - 25 g;
- Fats - 52.5 g;
- Carbohydrates - 6.6 g;
- Dietary fiber - 7 g.
Permissible grinding humidity is up to 4%.
Vitamins per 100 g
:
- Vitamin A - 3 mcg;
- Beta Carotene - 0.02 mg;
- Vitamin B1, thiamine - 0.25 mg;
- Vitamin B2, riboflavin - 0.65 mg;
- Vitamin B4, choline - 52.1 mg;
- Vitamin B5, pantothenic acid - 0.4 mg;
- Vitamin B6, pyridoxine - 0.3 mg;
- Vitamin B9, folate - 40 mcg;
- Vitamin C, ascorbic acid - 1.5 mg;
- Vitamin E, alpha tocopherol - 24.6 mg;
- Vitamin PP - 6.2 mg;
- Niacin - 4 mg.
Macroelements per 100 g
:
- Potassium, K - 748 mg;
- Calcium, Ca - 273 mg;
- Magnesium, Mg - 234 mg;
- Sodium, Na - 10 mg;
- Sulfur, S - 178 mg;
- Phosphorus, P - 473 mg;
- Chlorine, Cl - 39 mg.
Microelements per 100 g
:
- Iron, Fe - 4.2 mg;
- Iodine, I - 2 μg;
- Manganese, Mn - 1.92 mg;
- Copper, Cu - 140 μg;
- Selenium, Se - 2.5 μg;
- Fluorine, F - 91 mcg;
- Zinc, Zn - 2.12 mg.
Almond flour contains 12 essential amino acids and 8 non-essential ones.
Fats per 100 g
:
- Saturated - 5 g;
- Monounsaturated - 36.7 g;
- Polyunsaturated - 12.5 g.
Almond flour contains the most fatty acids:
:
- Oleic acid, omega-9 - reduces the possibility of developing diabetes and vascular permeability, but excess leads to obesity and pancreatic dysfunction;
- Omega-6 - increases blood clotting;
- Linoleic acid - regulates the functioning of the reproductive and endocrine systems, accelerates weight loss, but in excess it can cause nausea and dizziness.
In addition, it contains phytosterols, similar in structure to human hormones, and the alkaloid amygdalin, a cyanogenic glycoside.
If you make almond flour at home from a whole nut, you can be sure that the composition does not contain any GMO stabilizers, dyes or flavor improvers. Preservatives are introduced into industrially produced products to reduce hygroscopicity. They improve properties, but can provoke an allergic reaction.
- See also the composition and calorie content of lentil flour
Can it be replaced?
Unfortunately, it is not possible to replace this ingredient in any recipe with regular flour. And by using some kind of crushed nut, instead of an almond delicacy, you can also get something tasty, but the name of this culinary masterpiece will be different.
Having learned from the article about the composition of almond flour, novice cooks should understand that it is best to prepare this product shortly before using it in baking. This means that it is necessary to take care of the safety of the grains . And those, in turn, are better stored in the shell.
Benefits of almond flour
The healing properties of this type of nuts have been known since ancient times. Healers of Ancient Greece used them to restore vigor and eliminate “pale sickness” - as anemia was called. The chemical composition of the product does not change when the fruit is crushed.
Benefits of almond flour
:
- Helps to quickly recover from increased stress, both physical and emotional.
- It has anesthetic, antispasmodic and anticonvulsant effects.
- Stimulates the functioning of the cardiovascular system.
- Increases the production of red blood cells.
- Dissolves cholesterol plaques in the lumen of blood vessels.
- Normalizes the functioning of the nervous system, accelerates impulse conduction, improves vision function.
- Strengthens bone and cartilage tissue.
- Stops diarrhea and has a choleretic effect.
The product has low allergenic activity, stabilizes blood pressure, does not contain gluten, and is therefore suitable for patients with a history of celiac disease (gluten intolerance).
If almond flour was made from unshelled nuts, it has a higher dietary fiber content. Additional effects are cleansing and antitoxic. Fiber accelerates peristalsis, reduces the risk of congestion, and prevents the occurrence of putrefactive and fermentation processes.
Despite its high calorie content, this product can be used for preparing dietary dishes. Thanks to its ability to stabilize metabolic processes, a fat layer does not form, and you don’t have to worry about the formation of an unsightly “orange peel” cellulite.
Useful properties of the product
- With regular use, it increases hemoglobin and participates in the process of hematopoiesis;
- Vitamin E and calcium contained in almonds have a beneficial effect on vision and fight cramps and insomnia;
- People suffering from ulcers and high acidity of the stomach are advised to eat almond powder;
- It is an independent product and does not lose the properties of almonds after grinding them;
- Cleanses the blood of cholesterol plaques;
- Reduces the risk of heart attack and diabetes.
Contraindications and harm of almond flour
Nut powder as an ingredient in culinary recipes distorts the perception of satiety. If you use unground fruits for a snack, then eat a handful of almonds - 10-15 pieces. To bake a cake weighing 40 g, you need to grind at least 90-100 seeds, and this is already more than 700 kcal! Peeled kernels are high in calories, and over-consumption of almond flour baked goods can cause rapid weight gain, especially if you have a sedentary lifestyle.
Grinding contains a high amount of polyunsaturated fats, which slow down metabolism and inhibit the production of digestive enzymes. If the nuts were not peeled during production, then dietary fiber will neutralize the negative impact on the body. But it is recommended to limit the consumption of pies and confectionery products made from high-quality delicate almond flour to 60-80 g per day.
If you are offered to buy almond flour “cheaply,” you should refuse the purchase. The cost of a package weighing 200 g in Russia is from 400 rubles, in Ukraine - from 150 UAH. Cheap products may contain high amounts of amygdalin. After consumption, symptoms of intoxication are possible - nausea, vomiting, dizziness, digestive disorders. Heat treatment does not destroy alkaloids.
You should avoid overeating baked goods, even if you purchased a quality product or prepared it yourself.
Possible harm from almond flour for those with a sweet tooth
:
- dysfunction of the thyroid gland;
- development of constipation;
- overload of the digestive organs;
- disruption of the production of enzymes necessary for digesting food and absorbing nutrients.
Almonds have a high allergenic risk. You should be introduced to a new taste carefully, starting with a small piece, especially when treating children for the first time. If hay fever appears during the flowering of the plant, you will have to completely stop using it.
Use in cooking
Almond flour is used mainly for baking and desserts. One of the popular desserts are maracon cakes and traditional marzipan. They have a pleasant tart taste.
During heat treatment, nut powder retains its beneficial properties and fully reveals the aroma of almonds.
A distinctive feature is that flour easily absorbs and retains moisture. That is why baked goods made from it remain fresh for a long time and do not go stale.
Also used in making nutty flavored sauces. Thanks to its properties, almond powder makes the dish thicker and more aromatic.
Confectionery creams (especially butter creams) acquire a refined taste with the addition of almond powder.
Cooks add chopped nuts not only to confectionery, but also to soups, salads and main courses. It perfectly complements and emphasizes meat and poultry dishes with its tart taste.
Almond flour differs from wheat flour in its nutty aroma, ability to retain moisture for a long time and color more similar to rye flour.
Recipes with almond flour
In most cases, the product is used for making desserts, baked goods and casseroles. The most popular dishes with this ingredient are marzipans, cookies, and cream desserts.
Recipes with almond flour:
- Frangipane
. At room temperature, heat 60 g of butter and grind with the same amount of powdered sugar. Beat in 1 egg, 65 g of almond flour and 1.5 tbsp. l. finely ground wheat. When the structure becomes completely homogeneous, pour in 2 tsp. Amaretto. Cool on the refrigerator shelf for at least 15 minutes. Serve with pancakes or ice cream. - Almond macaroon cake
. The cream (called ganache) is made 24 hours in advance to make baked goods. Add pieces of dark chocolate, 125 g, to a mixture of milk and cream (proportions - 125 g to 30 g), bring to a boil over low heat, stirring constantly. Pour into a plate, cover with cling film, and allow to cool. To thicken, place in the refrigerator. The next day, while the oven is heating up to 150°C, use a blender to mix a mixture of sugar and almond powder - 20 and 125 g, respectively, cocoa powder - 2 tbsp. l., using low speed. If required, dry in the oven for 2-4 minutes, pouring a thin layer onto a baking sheet lined with parchment. Sift to saturate with air. Beat the meringue - 4 egg whites and 200 g of powdered sugar, add 2 tbsp food coloring. l. any color. You should get steep peaks. Knead the airy dough from egg white and flour mixture. Cover the baking sheet again with parchment and squeeze the cookie-shaped pieces out of the pastry bag. The average diameter is 10-15 mm. Bake until a crust sets on the surface. This usually takes 15 minutes. When the cookies have cooled, assemble the cakes, brushing one half with ganache and covering the other. - Pancakes
. Beat 2 eggs with a little salt, add 1 tbsp. l. liquid honey and 2 tbsp. l. warm water. You can pour in 0.5 tsp. vanilla extract, a pinch of baking soda and 2 tbsp. l. ghee or ghee. Stir in a glass of sifted ground almonds. When the dough becomes completely homogeneous, heat the frying pan, grease with sunflower oil and fry the pancakes on both sides. Served with jam or sour cream. - Sauce
. Flour, 100 g, brown in a dry frying pan. Separately, fry the chopped red onion, 2 cloves of crushed garlic, pour in half a glass of cream, pepper and add some salt. Add flour and stir until the sauce thickens. - Cream soup
. Fry in a small amount of oil, 2 tbsp. l. flour mixture - wheat and almond, pour in milk, 2-3 glasses, season with pepper, nutmeg - to taste, cook, stirring constantly until thickened. Add crushed almonds and boil for another 3-4 minutes. - Salad dressing
. 50 g of ground nuts are fried in butter until brown, cooled and mixed with 1 tsp. balsamic vinegar, 2 tbsp. l. olive oil, black pepper and salt. The taste of the sauce is combined with tomatoes, mushrooms, sweet peppers and bitter herbs.
See also recipes for dishes with pea flour.
