Healthy: Easy To Make Nut, Seed and Grain Flour
It has been a while since I have been replacing some of my flour to use while baking instead of regular flour. Some while ago, I had a conversation regarding diabetes with some love ones. I realized that one of their reason that they had stop eating dessert but had learned to control their habits which was very good. They were having problem finding the alternative I had provided. My suggestion as an alternative was using nut, seed and grain flour. It was not possible to find that kind of flour. Hence the reason for my post Healthy: Easy To Make Nut, Seed and Grain Flour.
The main reasons I suggested most of the nut and seed flour is the fact that it is complex carbohydrate which is healthier. It is healthier since it will break down more slowly and release glucose gradually and steadily in the bloodstreams. I would normally use half normal flour and half the nut or seed flour that the recipe calls for. This way helps regulate blood sugar. You can always implement using all oats flour, nuts and so on when your stomach is used to the flour to prevent any effect or if you do notice any effects. Oats is gluten free.
As wife of a vegetarian and parent of a semi-vegetarian, I have been improvising and changing my recipes based on the health of my family. They are not allergic to food but see and feel the health benefits. It has made my cooking/baking very interesting as to what can be improvise, why and the result. I must say it does help with seeing the doctor only once a year for physical. We encourage others to eat natural products instead of can food if possible. One other factor that we try to encourage MOMs is not give their children anything that has coloring in the food, snack or drink but to use natural fruit or vegetables.
So here we go, let’s begin our task, I do this process for most nuts and seeds.
- Pumpkins seed
- Stone Cut Oats
- Do not fill container to capacity, fill a blender/Ninja/food processor approximately ½ to ¾ full with raw nuts, seeds or grains.
- Grind until you have a nice flour, it will seem compact til you turn it out and be fluffy.
- If the machine sounds like it is slowing down, check to see if a nut or seed is lodged under, or stuck on, the blade. Dislodge and repeat the process, with food processor you will need to move it.
- Repeat the process til you have the required amount needed.
- Pick out chunks and grind again with Blender. With Ninja and processor you would need to shake it.
- Sifting the flour is optional or if you need a finer consistency.
- Store any unused flour in an air-tight container in the fridge.
Moler Nueces, Semillas y Ganos en Harina
No llene el recepiente hasta su capacidad, llene la licuadora/procesador de alimentos/ Ninja con aproximadamente 1/2 a 3/4 con nueces, semillas o granos crudos.
Muele hasta que tenga una buena harina, le parecerá compacta hasta que le saque y quede esponjosa.
Si la maquina parece que se este desacelerando, verifique si una tuerca o semilla está alojada debajo de la cuchilla o atascada. Desaloja y repite el proceso con el procesador de alimentos deberás moverlo.
Repite el proceso hasta que tengas la cantidad requerida.
Escoge los trozos y vuelve a moler con Blender, con Ninja o el procesador deberías sacudirlo.
Tamizando la harina es opcional o si necesita una consistencia más fina
Guarde la harina no utilizada en un recipiente hermético en la nevera.
I would grind with an idea in mind, here are some reason I would ground my flour;
Almonds: to make cake
Walnut: Cake and crepe
Oats: Cake, brownie, crepe
Hazelnuts: Waffles and pie base
Another alternative suggested was using the unsweetened applesauce for half the butter and sugar. It adds the flavor and calories of the butter and the carbs of sugar. It acts also a thickener and tastier. Do you have any that you improvise for diabetics? Please feel free to put them in comments, we will be happy to read them. Enjoy!!
©Maricela, All Rights Reserved 2012. Written for: Emy Cooks