Almonds are a popular nut as they have a delicate flavour and a whole range of health benefits. Our flaked almonds have a very similar nutrient content to raw almonds but have had the skins removed with hot water.

The almond tree originated in the middle east and soon spread as far as North Africa and India.  The almond tree produces a fruit that contains the drupe, which is what we know of as the almond.  A drupe may appear to look like a nut but it is not, therefore in botanical terms, almonds aren’t a true nut.  Almonds are grown across the world with America being the greatest producer, followed by Australia and Spain.

Like raw almonds, flaked almonds are alkalising, which means they are gentle on your body and a good source of magnesium, calcium and iron. Almonds are high in protein and may play an important role in preventing colon cancer due to their high fibre levels and are high in vitamin E.  With flaked almonds, you do however miss out on the flavenoids that are in the skin of almonds and that are known to assist the vitamin E in the body.

Flaked almonds are extremely versatile in the kitchen and can be used in either savoury or sweet baking.  They are often used in tarts, pies, muffins and cakes and are great ingredient for homemade granola. Flaked almonds are extra tasty when toasted and can be sprinkled on top of your favourite dessert, cereal or porridge. Try serving them freshly toasted and roughly chopped on a bowl of delicious mixed berries with a drizzle of fresh coconut cream.