This organic blanched almond flour comes from Spanish almonds. It is lightly heated to remove the almond skins, resulting in a light and fine flour. Almond flour makes wonderful and nutritious baked goods.
This almond flour is certified organic, gluten-free, grain-free, vegan, and dairy-free.
The nutritional value of almonds was recognized long before individual nutrients were discovered. Texts from thousands of years ago show almond recipes for the infirmed and some texts referred to them for curing headaches, counteracting phlegm and relieving colds and dry coughs.
1 ounce of almonds contains 163 calories, 14g of fats and 4g of fibre. People often shy away from the fat content of nuts but the fat in nuts is the kind your body needs. They are essential to your brain's proper functioning, for healthy skin and a plethora of the body's functions. Having a high quality fat in your meal also discourages overeating as fat triggers satiety (quick tip: low fat diet foods do the opposite - you often still feel hungry). These high quality monounsaturated fats are also excellent for heart health and lowering LDL (bad cholesterol).
Almonds have more vitamin E than any other nut - a rich antioxidant that helps eliminate toxins from the body and boosts the body's defences against illness.
Being high in tryptophan, fatty acids, B vitamins and magnesium make them a great combination of nutrients in support of an anti-depressive diet. These same nutrients and l-carnitine have been shown to help prevent Alzheimer's and help kids with ADHD and other brain related health challenges.
Almonds' high fibre content is excellent for intestinal health - cleaning the colon as it passes through.
Almonds are a '0', yes zero, on the glycemic index making them an excellent snack for those struggling with blood-sugar fluctuations and diabetes. In addition, their high potassium and low sodium combination is great for people struggling with high blood pressure.
Lastly, almonds are a great source of calcium, phosphorus and magnesium for strong bones and teeth! 3 oz of almonds have 210 mg of calcium (compared to 3 oz of cow's milk = 113 mg of calcium). These nutrients are known to be essential later in life but remember growing kids are developing their skeletal structure so its important to ensure they are getting what they need as well.
Traditional methodologies use almonds in the relief of stagnant qi energy, find them useful in building ojas and to alkalize the blood.
Despite our common categorization of almonds as nuts, they are actually seeds. This is in part defined by the fact that the shell opens while on the tree whereas a "real" nut's won't.
For those lucky enough to be able to grow almonds (Canadian climates have yet to support this, though let me know if you find a farmer who has succeeded!), the green fruit of an immature almond can be eaten - even the shell at this stage can be eaten!
Almonds have been part our diet for thousands of years and were even referred to in the bible. A common traditional method of eating them includes dipping bread in oil and then a spiced nut mixture. The mixture involves pounding the almonds and adding spices like coriander, cumin, cinnamon and pepper. This same combination is seen with hazelnuts and pistachios as well.
In the middle ages almonds were a sign of wealth and were often quoted in value as part of ones coffers. Dishes were decorated with almonds and almond milk as a fashion statement. During lent, almond milk was used to replace dairy. Famous cookbooks (like the earliest surviving medieval one called the 'little book of cookery') of the time featured almonds in many of the recipes and almond milk was commonly used to nourish the sick by doctors.
Bitter almonds are used to make oil - used to make liquors, lotions or for food flavouring.
Try these delicious almonds in any of your favourite recipes.
Albala, Ken. Nuts a Global History. London: Reaktion Books, 2014. Print
Haas, Dr. Elson and Dr. Buck Levin. Staying Healthy with Nutrition.New York: Ten Speed Press, 2006. Print
Pitchford, Paul. Healing with Whole Foods. Berkeley: North Atlantic Books, 2002. Print
Tadayyon, Dr. Bahram. The Miracle of Nuts, Seeds and Grains. Xlibris, 2013. Print
WHFoods. "Almonds." http://www.whfoods.com/genpage.php/genpage.php?tname=foodspice&dbid=20
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