Blanched Almond Flour is usually preferred over unblanched flour because the skin has been removed and so it does not have the speckles in the color. It creates a smoother batter texture and a brighter color for bread. You can make Almond Flour at home: First, soak raw almonds ( with the skin on) in a bowl filled with cold water and let it sit overnight. Drain soaked almonds and gently squeeze the almonds to loosen their skin. Next step, dry them: line a sheet pan with a few sheets of paper towels, scatter the freshly blanched almonds on it, and let them dry for 4-6 hours or even overnight, no longer. And lastly, add the almonds to a shigh-speed blender, and process until look just finer than bread crumbs, about 10 seconds, stir to loosen any clumps or large chunks near the blender’s ase, and process for a few seconds more. Be careful not to blend them for too long, or they will turn into almond butter!
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If you have extra overripe bananas at home, stick it in the freezer with the skin on. Frozen bananas turn dark brown or black, that’s OK. When you’re ready to bake, take out the bananas you need and let them thaw at room temperature. Thawed bananas are very soft and watery, no worries. Squeeze the squishy dark bananas into your mixing bowl, include any liquid and now go bake.
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