AnnaMaria
Blanching almonds is a simple technique that not only enhances their culinary versatility but also amplifies their health benefits. This easy process of removing the almond skins transforms these nutrient-packed nuts into a smoother, more digestible ingredient, suitable for various recipes worldwide.
Barbara O’Neill often emphasizes the value of consuming nuts in their purest, most digestible form, and blanching is a step in this direction.
Key Benefits of Blanching Almonds
- Easier Digestion:
Almond skins contain tannins that may inhibit nutrient absorption. Removing the skins makes the nuts gentler on the digestive system. - Improved Taste:
Without the slightly bitter skin, almonds take on a sweeter, creamier flavor that complements both savory and sweet dishes. - Better Texture for Recipes:
Blanched almonds have a smooth texture, ideal for almond butter, marzipan, or flour. - Enhanced Nutrient Absorption:
With the skins removed, your body can better access the vitamins, minerals, and healthy fats almonds offer.
How to Blanch Almonds at Home
Ingredients:
- Raw almonds
- Boiling water
- Ice water
Instructions:
- Place raw almonds in a bowl.
- Pour boiling water over them, letting them sit for 1–2 minutes.
- Drain and rinse with cold water.
- Gently squeeze each almond to remove the skin.
Barbara’s Thoughts on Incorporating Blanched Almonds
Barbara O’Neill recommends using blanched almonds as a base for homemade almond milk, a calcium-rich alternative to dairy. She also highlights their use in energy bars or as a gluten-free flour substitute for baking.
Blanching almonds is a small step that unlocks big potential for better digestion, taste, and nutrition—making it a global kitchen essential!
