10 oz sliced raw almonds (may use whole raw almonds)
Grind the almonds on high in a food processor for about 3 minutes, until they’ve reached a grainy, flour-like consistency. For the absolutely smoothest and most flour-like consistency, start the almonds by grinding them in a food processor and then run them (in small batches) through a coffee grinder.
Almond flour can be stored in an airtight container for up to 1 week on the counter or for several months in the freezer.
12 g fat
5 g protein
3 g fiber
2 g net carbs
Recipe by George Stella, from the book George Stella’s Still Livin' Low Carb; A lifetime of Low Carb Recipes. For more information, go to http://stellastyle.com.