Ölmühle Solling partially defatted almond flour. Organic nut flour from the press cake of cold-pressed sweet almonds – fine, light, and perfect for baking and cooking.

Ölmühle Solling partially defatted almond flour is an organic nut flour made from the ground press cake of unroasted sweet almonds. It is produced during the cold pressing of almond oil at the Ölmühle Solling in Boffzen on the Weser. The light-protected, resealable bag contains 500 g, with organic almond flour as the sole ingredient.

Partially defatted almond flour from Ölmühle Solling is something different from ground almonds, even though both come from the same nut. Ground almonds are whole kernels that have been crushed, retaining their full fat content. For this flour, the almonds are first pressed in an oil press. The oil flows out, leaving behind a solid cake of fiber, protein, and a remainder of oil. The mill then grinds this press cake into a fine flour. "Partially defatted" means that a large portion of the fat has already been removed; according to the product page, about 10 g of oil remain per 100 g. As a result, the flour behaves differently in dough than ground almonds do, while still providing the taste of almonds. In this way, what remains from the oil pressing process becomes a standalone baking ingredient.

Taste

The flour has a mild almond taste without the sweetness of marzipan. Because the almonds are not roasted before pressing, the flavor profile remains light and subtle. In dough, it is less noticeable than in a cream or muesli, where you can taste the almond quite clearly.

In cakes, the flour provides a nutty undertone without becoming overpowering. If you prefer an intense roasted almond flavor, briefly toast the flour in a dry pan until fragrant.

Use

According to the manufacturer, the flour is suitable for baked goods and cookies, muesli, desserts, sauces, ice cream, pancakes, and soups. When baking, you can replace 10 to 20 percent of the regular flour with it. The almond flour requires more liquid and an additional binding agent, such as egg or ground psyllium husks. So, plan for a little extra milk or water.

It is well-suited for shortcrust pastry, muffins, waffles, and pancakes. Two tablespoons in porridge or yogurt make breakfast creamier. In sauces and soups, it acts as a light thickener and adds a fine nutty note, for instance in cauliflower soup. It also adds creaminess to homemade ice cream. For pancakes, stir two to three tablespoons into your usual batter and let it swell for a few minutes before putting it into the pan.

Our tip: Replace one-fifth of the flour in your favorite oatmeal cookie recipe with almond flour and add an extra tablespoon of milk. The cookies will be crumblier and have a subtle almond flavor.

Origin

According to the manufacturer, the almonds for this flour come from Spain or Sicily. The organic logo indicates EU agriculture and the control body DE-ÖKO-039. In Boffzen, the unroasted sweet almonds are cold-pressed into almond oil using small spindle presses. What remains in the machine after pressing is the raw material for this flour.

According to the factsheet, Ölmühle Solling offers 18 types of flour and seeds. Almond flour demonstrates well how oil and flour are connected at the mill: both are created in the same production process. The mill was founded in 1996 by Gudrun and Werner Baensch; today, their children run the company.

For whom

This flour is for you if you enjoy baking with new ingredients and want to modify recipes with a nutty touch. It contains tree nuts (almond). According to the manufacturer, it may contain traces of gluten-containing grains. Store the bag well-sealed, in a cool and dark place, but outside the refrigerator. Once opened, the manufacturer recommends using it within six to eight weeks. Whole kernels are available as natural almonds; coconut blossom sugar is suitable for sweetening. You can find everything else on our page about Ölmühle Solling. The almond flour is not suitable as a one-to-one replacement for wheat flour.

A fine organic almond flour from our own oil pressing – for cookies, pancakes, porridge, and creamy soups.

Image credit: Ölmühle Solling/Maike Wittreck