Almond flour that behaves like actual flour — that’s the cold-pressed difference, and this 250 g pack is the friendly way to discover it. Sattva Superfoods grinds organic almonds and cold-presses away around 80% of the oil, leaving a fine, light, high-protein, high-fibre flour that bakes the way ground almonds never quite manage. One ingredient, certified organic, resealable pack.

Why cold-pressed changes everything

Ordinary ground almonds carry all their oil — lovely in a frangipane, heavy everywhere else. Press most of that oil out and the flour transforms: drier, finer, hungrier for liquid, able to give structure instead of grease. Keto bread rises properly; pancakes hold their shape; pastry stops sweating. It also concentrates what remains — more protein and fibre per spoonful, less fat — which is why the pack reads high protein, high fibre, low fat and keto-friendly without a single stretched word.

What the 250 g size is for

This is the trial-and-topping size: enough for a first keto bread, a batch of pancakes and a few thickened sauces — the full audition — without committing shelf space. Regular bakers graduate to the 500 g pack on better per-gram economics; smoothie-spoon users may find 250 g is their permanent rhythm.

Kitchen notes

• Recipes: follow ones written for defatted/cold-pressed almond flour — absorption differs sharply from ground almonds
• Binding: no gluten means eggs or binders do the structural work in wheat-swap bakes
• Everyday uses: pancakes, muffins, pizza bases, sauce thickening, a protein spoonful in smoothies
• Storage: reseal tightly, cool cupboard — defatted flour keeps better than oily ground almonds, but freshness is flavour

Allergen information

Free from peanut, peanut oil, sesame, milk and derivatives, eggs, fish, shellfish, soya, wheat and gluten, sulphites and GMO — and, self-evidently, made entirely of tree nuts (almonds).

Frequently asked questions

Same flour as the 500 g? Identical — same almonds, same pressing, same single-ingredient label; only the pouch differs.

Keto arithmetic? The carbohydrates lean heavily to fibre — the reason this flour anchors so many keto baking recipes.

Swap ratio for wheat flour? There isn’t a universal one — almond flour is its own material; purpose-written recipes are the path to first-time success.

The first-bake playbook

New-to-almond-flour bakers succeed fastest with this sequence: start with pancakes (forgiving, fast feedback), graduate to a purpose-written keto bread (where the flour’s structure shows off), then attempt pastry once you’ve learned the hydration feel. Expect batters slightly thicker than wheat intuition suggests, give them five minutes to hydrate before cooking, and resist adding flour when a batter looks loose — cold-pressed almond flour absorbs on delay. The 250 g pouch covers exactly this learning arc, which is rather the point of it: by the last spoonful you’ll know whether the 500 g belongs on your shelf permanently. Most kitchens conclude that it does.

A note on the “flour” word: this is 100% almonds — no grain, no starch, no blending; “flour” describes the grind, not the ingredients.

Why does cold-pressed cost more than ground almonds? The pressing step is real work that removes real weight — you’re buying the concentrated remainder, which per usable bake works out fairer than the shelf price suggests.

Sweet or savoury lane? Both — the flavour is gently nutty and neutral enough for herb crackers and breakfast muffins alike.

Chia egg instead of eggs? Works — our chia seeds make the classic vegan binder; expect a denser, moister crumb.

Batch to batch? Single-origin almonds pressed the same way every run — the flour’s behaviour in your recipes stays consistent pack after pack, which is exactly what repeat bakers need from a staple.

Delivery in Malta & Gozo

€6 delivery, free over €40 across Malta and Gozo, or collection from St Paul’s Bay — it ships neatly beside the rest of the Sattva Superfoods pantry.