Organic Almonds Ground 125g/220g/350g

Ground almonds — also sold as almond meal or almond flour — are blanched almonds that have been finely milled into a soft, slightly moist powder with a rich, nutty flavour. These certified organic ground almonds from Just Natural Organic are a baking staple, replacing or supplementing wheat flour in cakes, tarts, biscuits, and breads to add moisture, flavour, and nutritional density.

Ground almonds carry the full nutritional profile of almonds — Vitamin E, calcium, magnesium, and plant protein — while providing naturally gluten-free, grain-free baking options. They also add moisture to baked goods, resulting in a denser, more tender crumb that stays fresh longer than standard flour-based bakes.

Certified organic by the Soil Association. Plastic-free, home-compostable packaging. Available in 125g, 220g and 350g.

Use as the base for almond cakes, Bakewell tart, macarons, and frangipane. Replace up to 25% of plain flour in standard cake recipes for added moisture. Use as a grain-free breadcrumb coating for chicken or fish. Mix into energy balls and raw bars. Use in Moroccan pastries and Middle Eastern semolina cakes.

Recipe idea — Flourless Lemon Almond Cake: Beat 3 eggs with 150g caster sugar until pale. Fold in 200g ground almonds, zest of 2 lemons, juice of 1 lemon, 1 tsp baking powder, and 100ml mild olive oil. Pour into a lined 20cm tin and bake at 170°C for 35–40 minutes until golden and a skewer comes out clean. Cool in the tin. Dust with icing sugar and serve with crème fraîche. Naturally gluten-free, wonderfully moist, and keeps well for 4–5 days.

Key nutrients: High in Vitamin E, calcium, magnesium, riboflavin (B2), phosphorus, and plant protein (22g/100g). Naturally low in carbohydrates compared to wheat flour (20g vs 75g per 100g).

Ingredients: Organic Ground Almonds.

FAQs

What is the difference between ground almonds and almond flour?
Ground almonds are made from blanched almonds milled to a slightly coarse, moist texture. Almond flour is more finely milled, usually from blanched almonds, with a lighter, drier texture. In UK recipes "ground almonds" typically refers to the coarser version, which is what this product is. Both work in most recipes, though very fine almond flour produces lighter results in macarons.

Can ground almonds replace plain flour in baking?
Not directly cup-for-cup — ground almonds behave very differently to wheat flour (no gluten, higher fat, more moisture). They work best in recipes specifically designed for them, or as a partial replacement (up to 25–30% of the flour weight) in standard cakes to add moisture and richness. See dedicated gluten-free and grain-free recipes for best results.

Are ground almonds naturally gluten-free?
Yes — ground almonds contain no gluten. They are widely used in gluten-free baking. Packed in a facility handling tree nuts, peanuts, sesame, and gluten-containing grains — check the label if you have coeliac disease.

How should I store ground almonds?
Store in an airtight container in a cool, dark place. Due to their high fat content, ground almonds can turn rancid more quickly than whole nuts — refrigeration is recommended after opening. Use within 6 weeks of opening for best quality.

⚠️ Price note: PriceTape (17 June 2026) shows different prices vs source file for all three sizes. CLF prices used throughout.