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This almond meal is made from air drying raw almonds that have their skin on and then it is ground.

It has a fuller, nuttier flavour than blanched almond meal and a slightly coarse texture.

How To Use:

Use as a grain free alternative for baking muffins, pastry, biscuits and cakes such as chocolate brownies, banana or carrot cakes.

Nuts don’t contain gluten so is often used in combination with other flours in baking. Swap up to a quarter of wheat flour in a recipe for richness and nutty texture.

It can also be mixed with rolled oats for a delicious topping on apple crumble and can be combined with parmesan and breadcrumbs for crumbing fish or chicken.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. See Best Before date.

Images for illustrative purposes only.