Tuesday, 6 December 2011

Almonds Flour - still to moist

Well, I blanched 3 cups of almonds, and dehydrated them for 12 hours at about 75 degrees and 150 for another 12 hours. I ground about a cup, and got a lot closer to the right consistency, but there was still to much moisture to call it a flour. The Almonds went through the mill just fine, and I got a high yield, but the result was just a bit to sticky. I am going to chop the remaining nuts and dehydrate them some more. :)

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