Simple Login
Our simple login does not require you to sign up or to use any password. We’ll send you a code which you can use to sign in safely.
Ground Almonds
Almonds grow in a shell that leaves a residue and skin on the outside of the meat. When the skin is removed, in a process called blanching, the result is a skinless, white almond, with less bitter qualities. The skinned almonds are then further sliced into flakes or ground into ground almonds or almond flour. Almonds (like all nuts), do not contain any gluten, making almond flour a fantastic subs...
Why Should I Get Ground Almonds ?
Ground Almonds surprisingly do not add a lot of flavour, at least not an overwhelming amount. This means they are perfectly reasonable to use in place of refined white flour in your recipes, which was actually very common in medieval cooking.
Almonds are a rich source of fatty acids, which help to reduce the levels of bad cholesterol (LDL cholesterol), and promote healthy skin and hair. Reducing cholesterol only accounts for half of the almonds nutritional arsenal, as they are a fantastic source of many vitamins and minerals, such as manganese, copper and riboflavin (which support energy production and metabolic rate).
Ground almonds add richness and complex flavour to a range of recipes, from meats and fish to sweets. Ground Almonds will give baked goods a moist, dense crumb, though they will be slightly more fragile, so be sure to let baked goods rest a short period of time outside the oven, before attempting to turn them out of their pans.
GMO Free, Vegan, Dairy Free and with no added sugar