Scott Schultz wrote: > > >From: Steve Brust [mailto:skzb at dreamcafe.com] > > >They are flour-like in consistency. > > > One thing you can say about this list is that you learn > something new every day. > > For anyone who's interested, here's a link to some > information about nut meal/flour and how it's produced. > > http://www.foodsubs.com/Nutmeals.html Aha. I was speculating something along those lines. If you can't find the nut flour you like, grinding the nuts will help release the oils enough that you could press more out. If anyone wants to try the recipe again with peanuts, I'd recommend starting with a natural (unsalted) peanut butter and pouring off the oil that will have separated on the shelf. (Don't throw away the oil. Peanut oil is great for cooking.) The remaining paste will still have some oil in it, but it will be closer to your end goal. Casey