Now that we are avoiding grains it makes it difficult to bake things. But
nuts and seeds can be ground into flour. Chestnut and almond flours are
commercially available. For recipes, _Chestnut Time_ (from Italy) is
devoted to that nut, and Elaine Gottschall's book _Breaking the Vicious
Cycle, Intestinal Health through Diet_ has recipes for breads using almond
flour.

One can also buy their own grinder and grind nuts and seeds. A little
research finds that there are three types of grinders, but only one
suitable for oily foods, the burr grinder. A good description of the types
can be found at:

Which Grinder is Best For You?   http://www.lis.ab.ca/walton/grinder.html

and the price list for them is at:   http://www.lis.ab.ca/walton/grind.html

In my correspondence with the fellow at Walton Feed we discussed the amount
of oil in nuts, as an impact grinder can handle ones that are "low" in oil.
His list is:

pecan (71.2% oil)
hichory nut  (68.7%)
Brazil nut (66.9%)
walnut (60%)
almond (54.2%)
pistachio (53.7%)
beechnut (50%)
peanuts (47.5%)
cashew (41.7%)
neem (40%)
coconut (35.3%)
flax seed (35%)
candlenut (30%)

Don.