Real Foods Organic Almonds Ground Spain

2 Customer Review(s)
Customer Rating: 4.5
(2 votes)
100gr
£3.04 304p / 100g
250gr
£6.81 272p / 100g
500gr
£12.97 259p / 100g
1kg
£24.86 249p / 100g
3kg
£71.50 238p / 100g
6kg
£138.88 231p / 100g
Order now for dispatch after 01/08/2017

Wholesale Prices

10Kg
£140.90
(141p / 100g)
2 x 10Kg
£133.86 / 10Kg
(134p / 100g)
4 x 10Kg
£126.81 / 10Kg
(127p / 100g)

Ingredients

Organic Almonds Ground Spain ingredients:

Nutritional values per 100g : Energy 2522 kJ/ 630 kcal, Protein 21.1g, Carbohydrate 6.9g - Of which sugars 4.2g, Fat 55.8g - Of which sat. 4.7g, Fibre 7.4g, Sodium 0.014g.

About Organic Almonds Ground Spain

Ground almonds (also known as almond flour or almond meal) is popular for baking sweets, cakes and biscuits. They add moistness and a rich nutty taste to your favourite recipes. All our ground and flaked almonds are blanched (the brown skin is taken of the almonds before grinding them). The consistency is more like corn meal than wheat flour. It is used in pastry and confectionery - in the manufacture of almond macaroons and other sweet pastries, in cake and pie filling, and is one of the two main ingredients of marzipan and almond paste. In France almond meal is called frangipane and is an important ingredient in the traditional Galette des Rois cake.

Almonds contain protein and the amino acid tryptophan - which is a proven mood booster.

Organic Almonds Ground Spain country of origin: Spain

Read about Real Foods allergen labelling here.

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Customer reviews

I love almond flour. It is gluten free, can be used in baking or in raw sweets, and gives your treats that lovely almond flavour. Mix with a bit of ground bitter apricots kernel for authentic raw or baked amaretti. Or use it instead of wheat flour in a sweet crumble or (even more exciting) a savoury shallot crumble ...

By Isobel Kirk on 20/05/2013

Ground almonds are agreat gluten free substitue for wheat flour in many recipes. This organic version has the added benefit of no chemicals added

By Adam Hudson on 05/12/2012

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