Pumpkin Flour
Pumpkin Flour
I have a household of many life threatening food allergies. It is the main reason why I am a vegan baker. Here’s the thing though, most vegan recipes rely heavily on the use of nuts.
In years of meal prep and fitness training, I understood the nutritional profile of many foods. Almonds and Pumpkin seeds have almost identical nutritional value. It finally dawned on me that instead of being frustrated with recipes that called for almond flour, why not make pumpkin flour.
This recipe is super simple, albeit another step. If you’re committed to getting great food and creating an experience for your loved ones, it’s easy enough. Nut free cooking has never been easier.
How to Use Seed Flour?
Pumpkin flour can replace almond flour in any recipe. The protein and fat content make it ideal for typical French and Italian recipes that call for almond flour.
Almond flours are used because of the high protein content and it’s slightly sweeter in taste. It’s great for frangipanes, macarons, and this coffee cake. Realistically, wherever you can imagine.
Pumpkin Flour should not be used to replace any nut flour ie. coconut flour. The nutritional profiles are vastly different and should never be used interchangeably.
What to Expect?
When baking with pumpkin flour, the fat content allows baked goods to stay moist longer. It will more than likely create a denser final product with less rise than a traditional gluten product.
Note: If you’re navigating nut allergies, double check where your seeds are produced to ensure they’re produced/packaged in a nut free facility.
Final Thoughts and Notes:
You can toast your pumpkin seeds for a little extra nuttiness. Just make sure to allow them to cool. Always pulse, there’s a fine line between flour and butter. A few seconds too long and you’ll have an excellent pumpkin butter great for spreading, but not for baking.
Let’s get started!
Recipe
Ingredients and tools needed:
1 cup pumpkin seeds or as needed
Directions:
Place pumpkin seeds ¼ cup at a time into the food processor. Pulsing a few seconds at a time.
Stop pulsing, using a fine mesh sieve, sift pumpkin flour.
If there are remaining pieces, return to the food processor and pulse.
Repeat step 2 and use according to recipe or freeze until ready to use.
TIPS, THOUGHTS, & NOTES:
**Store in an airtight container and refrigerate for up to a week. Alternatively freeze until ready to use. Will freeze for up to 6 months.
**Make sure to sift pumpkin flour before using.
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