Like any recipes, cooked or not, there can be some ingredients that require preparation prior to making the dish. Having some flours already made and stored in the fridge means that when the urge takes you to make a sweet raw dessert you are able to do this. My three favourite flours that I keep on hand are Almond, Cashew and Oat.
Almond flour is the leftover pulp from making Almond Milk which has been dehydrated at 41C for 12 hours. Once dried it will have clumped together. Either process the dried almond pulp in a food processor or the dry jug of a blender to produce the flour. Sift the flour to remove any lumps and store in an air tight container in the fridge.
Any pulp leftover from making nut milk, like hazelnut or brazil nut, can be dehydrated and processed in the same way to produce a flour. The flour will lend a different taste to the dessert being created.
Cashew flour is produced by ‘whizzing’ small amounts of cashews in the dry jug of a blender. I use my Vitamix for this. The flour that is produced is then sifted to remove any lumps and the process repeated until the desired amount of cashew flour is reached. The flour is then stored in an air tight container in the fridge. It is important not to over blend the cashews or they will become cashew butter. I also store the left over ‘lumps’ of cashews in the fridge and use them to make cashew milk, cashew cream or the filling in one of my desserts.
Process rolled oats in either the food processor or dry blender jug until flour consistency. Sift the flour to remove any lumps and store in an air tight container in the fridge. A lot of raw desserts use nuts for either the base and/or the filling. By using oat flour it reduces the amount of nuts used but it also ‘lightens’ the the pastry crusts or biscuits, see my Apple Spiced Biscuits.
Having ingredients on hand in your kitchen is a great way to start setting up your kitchen. If you would like some other ideas of setting up your kitchen please schedule an initial complimentary discovery session with me.