Unblanched almond flour is made from raw almonds that have not had their skins removed. This results in a coarser texture and a slightly darker color compared to blanched almond flour. The skins add a nutty flavor and increase the fiber content, making unblanched almond flour a nutritious option for various recipes.

Using unblanched almond flour in your cooking and baking has several benefits:

Nutrient-Rich: The skins of the almonds contain additional nutrients, including fiber, antioxidants, and vitamins.
Unique Flavor: The nutty flavor profile of unblanched almond flour can add depth to your dishes.
Versatile Usage: It can be used in a variety of recipes, from pancakes to breading for meats.

Ingredients:

1 cup unblanched almond flour
2 large eggs
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup almond milk (or any milk of your choice)
1 tablespoon maple syrup (optional)
Olive oil for cooking

Instructions:

In a mixing bowl, combine the unblanched almond flour, baking powder, and salt.
In another bowl, whisk together the eggs, almond milk, and maple syrup.
Pour the wet ingredients into the dry mix and stir until just combined.
Heat a non-stick skillet over medium heat and add a little olive oil.
Pour 1/4 cup of batter onto the skillet for each pancake, cooking for 2-3 minutes on each side until golden brown.
Serve warm with your favorite toppings like fresh fruit or more maple syrup.

Ingredients:

2 cups unblanched almond flour
1/2 cup coconut sugar or brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup coconut oil (melted) or butter
1 large egg
1 teaspoon vanilla extract

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, mix the unblanched almond flour, coconut sugar, baking soda, and salt.
In another bowl, combine the melted coconut oil, egg, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until well combined.
Scoop tablespoon-sized amounts of dough onto the baking sheet, spacing them apart.
Bake for 10-12 minutes until the edges are golden. Allow to cool before serving.

Ingredients:

2 cups unblanched almond flour
1/4 cup ground flaxseed
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
1/4 cup almond milk
1 tablespoon apple cider vinegar

Instructions:

Preheat your oven to 350°F (175°C) and grease a loaf pan.
In a large bowl, mix the unblanched almond flour, ground flaxseed, baking powder, and salt.
In another bowl, whisk together the eggs, almond milk, and apple cider vinegar.
Combine the wet and dry ingredients, mixing until smooth.
Pour the batter into the prepared loaf pan and bake for 30-35 minutes until a toothpick comes out clean.
Let cool before slicing.

Yes, you can substitute unblanched almond flour for blanched almond flour in most recipes. However, keep in mind that the texture and flavor may differ slightly due to the presence of almond skins.

Almond meal is typically made from whole almonds and has a coarser texture, while almond flour (especially blanched) is finer and lighter. Unblanched almond flour falls somewhere in between, providing a nutty flavor and a bit more texture.

Store unblanched almond flour in an airtight container in a cool, dark place. It can also be refrigerated or frozen to extend its shelf life.

Unblanched almond flour is a fantastic ingredient that can elevate your baking and cooking with its rich flavor and nutritional benefits. Whether you’re making pancakes, cookies, or bread, incorporating unblanched almond flour into your recipes will not only provide a delightful taste but also boost the healthiness of your meals. Give these recipes a try and enjoy the nutty goodness of unblanched almond flour in your kitchen!