Organic Almonds Flaked 125g/250g

Flaked almonds are blanched almonds that have been thinly sliced into delicate, paper-thin slivers — one of the most versatile baking ingredients in the kitchen. These certified organic flaked almonds from Just Natural Organic have the skin removed, revealing the smooth, ivory-white kernel, with a mild, clean almond flavour that enhances both sweet and savoury dishes without overpowering them.

Like all almonds, they are rich in Vitamin E, magnesium, calcium, and heart-healthy monounsaturated fats. Their thin, flat shape means they toast rapidly and evenly — just 2–3 minutes in a dry pan transforms them from pale to golden, releasing a warm, nutty aroma.

Certified organic by the Soil Association. Plastic-free, home-compostable packaging. Available in 125g and 250g.

Toast and scatter over porridge, yoghurt, or fruit salads. Press onto the outside of cakes before baking for a classic finish. Use in tarts, traybakes, and French pastries. Scatter over curries, rice dishes, or roasted carrots. Fold into granola. Top a crumble or baked fruit dish for extra crunch.

Recipe idea — Classic Bakewell Tart: Line a 20cm tart tin with shortcrust pastry and blind bake for 15 minutes. Spread with 3 tbsp good raspberry jam. Beat together 120g butter, 120g caster sugar, 2 eggs, 120g ground almonds, and 1 tsp almond extract. Pour over the jam. Scatter 40g organic flaked almonds generously over the top. Bake at 180°C for 25–30 minutes until golden and set. A British classic made better with organic almonds.

Key nutrients: Very high in Vitamin E, magnesium, riboflavin (B2), calcium, phosphorus, and manganese. Rich in monounsaturated fatty acids and dietary fibre.

Ingredients: Organic Flaked Almonds.

FAQs

What is the difference between flaked and ground almonds?
Flaked almonds are thinly sliced whole blanched almonds — they retain their shape and add texture and visual appeal to dishes. Ground almonds are blanched almonds milled to a fine or medium flour — they add moisture, richness, and structure to baked goods but dissolve into the mixture rather than providing texture. For toppings and garnishes, use flaked; for batters and cake mixtures, use ground.

Do I need to toast flaked almonds before using?
Toasting is optional but highly recommended for most applications. Just 2–3 minutes in a dry pan over medium heat (stirring constantly) transforms pale, raw flakes into golden, fragrant, flavour-intense slivers. Watch them carefully — they go from perfect to burnt in seconds.

Can I use flaked almonds in place of ground almonds in recipes?
No — they are not interchangeable in most recipes. Ground almonds provide structure and moisture in batters; flaked almonds are a texture and garnish ingredient. However, you can briefly pulse flaked almonds in a food processor to create a rough almond meal as a ground almond substitute.

Are these gluten-free?
Yes — almonds are naturally gluten-free. Packed in a facility handling nuts and other allergens. Contains tree nuts (almonds).

How long do they keep?
Stored in an airtight container in a cool, dry place, flaked almonds keep for up to 12 months. Due to their high fat content and very thin profile, they are more susceptible to oxidation than whole almonds — refrigeration is recommended once opened.