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how to make cashew flour from raw cashews?

post #1 of 8
Thread Starter 

How does one make  make cashew flour from raw cashews?

Or for that matter any nut flour ? 

 

I just today bought 4# of raw cashews to make flour but then realized that if I just threw it in the Vitamix, I'd have a batch of cashew butter.  I don't know how that would make a Paleo cupcake or muffin.

 

Robert

Seattle

post #2 of 8

I've never done it but these instructions look reasonable:

 

http://www.ehow.com/how_2243930_make-nut-flour.html

 

I would think a lot of the commercial product is defatted so it can be ground finer and have better keeping properties. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 8

Basically you make cashew milk and the pulp left from making the milk is dried and then ground into flour.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #4 of 8
Quote:
Originally Posted by RobertCollins View Post
Paleo cupcake or muffin.

And not to be rude, but isn't all of this blanching grinding, sifting to avoid flour  but then baking with a whole technological system and form sort of past the principle of a paleo diet? 

 

Whole grains have a long and gloried history in the paleolithic diet. 

 

See also http://www.scientificamerican.com/article.cfm?id=why-paleo-diet-half-baked-how-hunter-gatherer-really-eat

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #5 of 8

by simply grinding your cashews in a blender! its done with almonds so why not other nuts. 

post #6 of 8
One thing if grinding is to do small amounts and sift the mix frequently returning the bigger pieces to the blender. This keeps the flour from getting wet and gummy.
Fluctuat nec mergitur
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Fluctuat nec mergitur
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post #7 of 8

I've been using my spice (coffee) grinder with roughly chopped almonds, hazelnuts or pumpkin seeds.  That makes a pretty nice flour, although I have to do it in small batches and dig out the compacted stuff every time.  A food processor works too, but the results are a little coarser.

post #8 of 8
Cashews have more fat and oil than almonds. It turns to a paste a lot easier. Im going the same route with my cashew recipe. Try lightly toasting them first to "dry" it out.
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