In my original blog I just intermingled the recipes I mentioned in the blog. Many found this hard to follow. So in an effort to make the blogs more user friendly I am posting all the recipes and how to's for all the blogs here. I hope you like this new format. -Jan `

Sunday, February 7, 2016


Categories    : Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                Cup  almonds, blanched -- or other nuts

place nuts in the blender 1 cup at a time.  Pulse to finely chop the nuts.  Don't over pulse or the nuts may become pasty from their natural oils.  A blender or coffee grinder is preferable to use over a food processor to avoid over processing.

Sift the pulsed nuts into a bowl.  Return any large pieces to the blender to pulse with the next batch. Repeat a cup at a time until the desired amount of flour is created.

Label and store in an airtight container.  Best if used within one month.

  "Never pay high prices again for nut flours"
  "1/2 cup"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 850 Calories; 76g Fat (75.2% calories from fat); 30g Protein; 27g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 15mg Sodium.  Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 13 1/2 Fat.

NOTES : If using for a coating mix you do not need to pulse the nuts to as fine a texture or sift.

Blanching is not absolutely necessary if you do not mind darker specks in your flour from the brown "skin" that is on some nuts, like almonds.

You may also choose to roast the nuts for a slightly more earthy flavor

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