These arepitas with Almond Flour They are crunchy and delicious apart from having many properties that give us many benefits, they have a lot of fiber, Vitamin B, calcium, phosphorus, magnesium, zinc, potassium and stop counting! The Almond Flour is very easy to make and it is precisely at the same time that the Almond Milk is prepared (do not worry, here I leave you video, photos and everything) See how it is done:
Ingredients for the arepas with almond flour
1 cup of corn flour
1 cup of almond flour
1 teaspoon salt
enough water to knead
Preparation of almond flour
When the almond milk is made (I’ll leave the video here) at the time of squeezing everything, what remains on the fabric is the almond flour. At that time it is wet from the milk that we just removed, and at that moment you can use it. But, if you are going to make the arepitas at another time, you can leave it in an uncovered container to dry and then store it in a jar in the fridge. It lasts for weeks and you will be able to use it whenever you want. See here how to get the flour:
Preparation of the arepas with almond flour:
Mix the cup of almond flour, the cup of bread flour (corn flour) together with the teaspoon of salt and water. When we have a soft and moldable dough, we make small balls and crush them to give it the typical shape of the arepa.
With the help of a napkin we add a little oil to the frying pan, griddle or grill, and when it is hot we place them and roast them on both sides until they are golden brown.
And fill with what you like the most! I made it with grated white cheese. I swear to you, they are the crunchiest, lightest and most delicious arepas I have ever tasted, I recommend them!