W1 4therawchef com Desserts Homestudy

Module: Ingredients
Video: Extracts & Superf oods

Nut and Other Flours

All the f ollowing f lours will store f or up to a month in a sealed container in the ref rigerator, or indef initely in
the f reezer. Because they stay the same consistency, they can be used straight out of the f reezer.

Almond f lour

Soak almonds f or a minimum of 4 hours and blend with water to make almond milk. The resulting pulp can
then be dehydrated until completely dry, and turned into f lour in a high-speed blender or cof f ee grinder.

Cashew f lour

Cashews can easily be turned into f lour simply by breaking them down in a f ood processor. You can then
turn them into f ine f lour by sif ting, which is optional. They do not necessarily need to be soaked as the
skins have been removed, and the skins are where the enzyme inhibitors are.

Corn f lour

Cut the corn kernels away f rom the ear of corn, dehydrate until completely dry and turn into f lour with a
Vita-Mix or cof f ee grinder.

Flax meal

Grind dry f lax seeds in a high-speed blender. Most people don't worry about soaking f lax seeds bef ore
making f lax meal, but you can if you want to make the meal more digestible. If soaked, they will need
thorough dehydrating bef ore grinding into a f lour.

Chia meal

Prepared in the same way as f lax meal, but can give a lighter, f luf f ier texture to breads than f lax.

W1 4therawchef com Desserts Homestudy

Document Outline