How to Make Walnut Meal

December 10, 2024

Walnut meal is a type of coarser flour that can be used in gluten-free sweet goods. However, it can be a little tricky to make if you’re not careful to avoid turning it into walnut butter. Here’s how to get it just right!

Why this Recipe?

I made this recipe (or tutorial, if you prefer to call it that) because making nut flour or meal isn’t as simple as just processing nuts until they turn into flour. Overprocessing can quickly lead to nut butter instead and that’s not what we want, at least not in this case. I enjoy using walnut meal in my recipes, so I wanted to create a fail-proof guide to help you make it at home! ^_^

What is Walnut Meal?

Walnut meal is a type of nut flour made by grinding walnuts into a coarse powder. It’s perfect for baked and no-bake goods, as it can be used raw.

What is the Difference Between Meal and Flour?

The main difference between walnut meal and flour is the texture and oil content. Meal is coarser, with a slightly grainy consistency, and feels oily, while flour is finer and more powdery. When pressed together, meal holds its shape, whereas flour does not.

Walnut flour is typically made by grinding defatted walnuts. This means the oil is first removed from the nuts, resulting in a drier, finer product. Unfortunately, this process can’t be easily replicated at home.

Why Make Walnut Meal at Home?

I recommend making walnut meal at home because you have complete control over the texture, freshness, and quantity. It’s also more affordable, and you can choose the walnuts you prefer. Store-bought walnut meal is often less fresh, not as smooth, and may not always be easy to find.

Why and How to Use Walnut Meal?

Walnut meal adds texture, a nutty flavor, and richness to recipes like cakes, cookies, and muffins, while also being a great source of healthy fats, protein, and essential vitamins and minerals like vitamin E and magnesium.

However, walnut meal is not a direct replacement for regular flour, as it has very different traits and properties. This is because it lacks gluten, the protein that provides structure and elasticity to baked goods, and it isn’t as fine as traditional flour. For these reasons, it’s best used as a complement to other finer flours, especially in baked recipes

Ingredients and Tools

  • Walnuts (or even other nuts!)
  • Coffee grinder: I highly recommend using a simple coffee grinder dedicated to making flours and meals. It produces the finest texture, unlike a food processor, which tends to make the walnut meal too coarse. You can try using a food processor or even a blender, but you’ll likely need a mesh strainer to achieve a finer texture and you’ll have to be careful not to accidentally make nut butter.
  • Mesh strainer (optional): Helpful for sifting out any coarse bits.

Instructions:

  1. If you purchased walnuts in shells, crack them open and remove the nuts.
  2. If the walnuts feel wet, toast them lightly in the oven at 110°C for 10-15 minutes to remove excess moisture. Allow them to cool completely.
  3. Chill the walnuts in the freezer for at least 1 hour before blending. This helps prevent oil release and avoids turning the walnuts into nut butter.
  4. Add a small amount of walnuts to a coffee grinder (working in small batches ensures even grinding). Pulse for 2 seconds at a time, shaking the grinder gently between pulses.
  5. After every 3–5 pulses, stop the machine and check the texture. Sift if necessary, and return any larger pieces to the grinder for further processing.
  6. Stop pulsing as soon as the walnuts reach a fine, flour-like consistency. Be careful not to over-pulse, as this can turn the walnuts into butter.

Storage Tips

  • Pantry: Store walnut meal in an airtight container in a cool, dark place for up to 1 week. Be cautious, as the oils in the nuts can turn rancid if exposed to heat or light.
  • Fridge: For a longer shelf life, keep walnut meal in the fridge. It will stay fresh for 2–4 weeks when properly stored in an airtight container.
  • Freezer: Freeze walnut meal in an airtight container or freezer bag for up to 6 months. To maintain the best flavor and texture, use it within the first 3 months. Allow it to thaw at room temperature before using.

Recipe Ideas

Will be added later. ^_^

Safety Measures

  • When shelling walnuts, handle them carefully to avoid injuring your hands, as the shell can be quite sharp. Use a proper nutcracker or similar tool to stay safe.
  • Avoid overheating your grinder, food processor, or blender. These appliances can overheat if run continuously, so use short pulses and allow the machine to rest between batches.

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