Nut Flours 

• Almond meal 
• Cashew flour 
• Hazelnut meal 
• Macadamia flour 

To make, simply blend the whole nuts until it represents a fine and even texture. It is also a great way to use up broken or crushed nuts. Alternatively, if you have leftover nut pulp from making homemade nut milk (we recently posted a recipe on this which you can find here) you can dehydrate the pulp in a dehydrator or oven then blend it together 

Seed flours 

• Flax meal (made from flaxseeds/linseeds- they are the same thing) 
• Sunflower meal 
• Chia seed flour 

To make, blend the whole seeds until they are crushed finely. 

Combination 

• LSA- Linseeds, sunflower seeds, almonds 

To make this mixture, combine equal amounts of all ingredients into a blender until it is finely crushed. 

Other 

• Coconut flour 

Blitz dried coconut flakes together. Alternatively, if you have coconut pulp that is left over from making coconut milk (we will provide a recipe later for this) you can dehydrate the pulp in a dehydrator or oven then blend it together 

• Oat flour 

Blitz together rolled oats until it resembles a powder.  

• Quinoa flour 

This one requires a bit more work but is still not too complex!  

1- Start with the whole raw seed (anywhere from 1/4 – 1 cup). 

2- This step can be skipped but adding it creates a nice flavour to the flour. Add the raw quinoa to a dry skillet and toast the quinoa until it begins to brown and pop. It will have a distinctly nutty smell. NOTE: quinoa can burn quickly, so keep a close eye on it! 

3- Once toasted and cooled, transfer the quinoa to a blender and blitz on high for 1 minute until it becomes a fine powder. 

4- Place a fine mesh strainer or put mix into a sifter and sift to remove excess large chunks of quinoa.  

**Hot tip- The large chunks remaining makes a yummy warm porridge when cooked on a stove with water, or milk of your choice.  

6- Store in an airtight container (if it is still warm from being toasted, allow to cool before you transfer it.)