Simply take a food processor with an “S” blade and process whatever kind or nuts you’d like. It is best to process one type of nut at a time. Nuts and seeds that process well and are nice to bake with include;
The nut and seed flours are best used right away. If not, they can be stored in air tight glass jars and refrigerated or frozen to keep them for longer.
In the carrot cake recipe included here, I prefer almond flour as the primary and the others as lesser additions. For example, if a recipe calls for 1 ½ cups of nut flour, I use 1 cup almond flour and a mixture of the remaining seeds in the ½ cup.
If you are avoiding wheat, and want more of a traditional texture, then I suggest mixing ½ nut flour with ½ rice flour.