I have been dying to make this recipe I found for some raw chocolate chip cookies but the only problem is that it calls for cashew flour and I have NO idea whatsoever how you make cashew flour. Anybody know?
I wonder if you could make the flour from the whole cashews. I store mine in the freezer (mostly to keep me from inhaling the whole bag in one sitting—LOL!) and occasionally grind about a dozen nuts in my coffee grinder until they form almost a powder. The moisture keeps it a bit clumpy, but when I add a bit of sea salt to it, it makes a fine rawmesan cheeze for sprinkling on my zucchini noodles with raw tomato-basil sauce. If you have a dehydrator you could soak the cashews to remove a bit of the fat content, then dehydrate them, to lower the overall moisture content, then pulse them in a food processor until they are almost as fine as flour. Don’t go too far, or you’ll make cashew butter. It seems like a worthwhile experiment. Is it me, or does the dehydrator kind of have an EasyBake Oven aspect to it? I feel like a kid, all excited as I wait for my experimental goodies to un-bake.