Almond Blanched Flour 3.5 lbs Almondena

SKU: 240023 | Almondena In Stock

Ideal in Paleo, grain-free and traditional baking with a neutral flavour and a texture similar to flour. Extra Fine Ground Almonds is made from whole blanched almonds ground to a powder. Almonds have the most neutral flavour of all nut flours and the extra-fine grind results in baked goods that are lighter with no excessively grainy texture. Excellent in pancakes, chocolate chip cookies and muffins. For traditional bakers, it's perfect for macarons, in a French Frangipane tart or for the filling in a Galette de Rois.

GMO Free GMO Free
Origin: United States United States
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Regular Price:

81.90 CA$

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    52.73 CA$ 52.73 CAD 2020-12-31

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    Nutrition Facts
    Serving Size (g/mL)
    Serving Size Consumer Friendly 1/4 cup (28g)
    Amount % Daily Value*
    Calories 170
    Fat Total 15g
    Fat Total Daily Percentage 19%
    Saturated Total 1g
    Saturated Fat Daily Percentage 5%
    Trans Fat 0g
    Cholesterol 0mg
    Cholesterol Daily Value Percent 0%
    Sodium 5mg
    Sodium Daily Percentage 0%
    Carbohydrate 5g
    Carbohydrate Daily Value Percent 2%
    Dietary Fibre 3g
    Dietary Fibre Daily Value Percent 11%
    Sugar 1g
    Protein 6g
    Vitamin E 45%
    Calcium 6%
    Iron 6%

    Ingredients

    almonds

    Shipping

    Course

    Recipes

    Spicy
    Spicy
    May 09, 2019 by Jodi MacKinnon (QFG)

    The spice in this decadent and exotic modern dessert is from five-spice powder.

    Read More
    Riachuelo Chocolate and Caramel Creamy Dessert Recipe
    Riachuelo Chocolate and Caramel Creamy Dessert Recipe
    December 14, 2018 by Jodi MacKinnon (QFG)
    3 hrs

    Elegant chocolate and salted caramel dessert made with layers of dark and milk chocolate ganache, crunchy chocolate shortbread, and smoky caramel served with milky ice cream.

    Read More
    Red Currant Mokaya Temptation
    Red Currant Mokaya Temptation
    September 10, 2020 by Jodi MacKinnon (QFG)

    A spectacular dessert from a master of French pastry, Chef Philippe Parc, that brings together tart red currants and rich Mokaya chocolate with a hint of Speculoo spice.

    Read More

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