The roasted nuttiness compliments the flavour of many meals. Just by using your imagination you can gain fantastic results with the unique flavour. Australia’s first Pumpkin Seed Flour is made from the ‘cake’ after oil extraction. It is used to add colour, texture and a subtle nutty flavour to baked goods. It can be used as a sprinkle on cereal or fruit and yoghurt, in smoothies or as a substitute for bread crumbs.
Seed Flour uses: Bakery goods are enhanced with the nutty flavour – cakes, breads, biscuits and pizza bases can all have the added goodness of pumpkin seed flour. Simply substitute approximately 1/3 of a cup of regularflour for the meal in any regular recipe and taste the difference. Sprinkle a teaspoon over your morning porridge or muesli for the nutty goodness to start your day.
Pumpkin seed flour will easily blend in with your cooking style and uplift your culinary skills. All foods can benefit from the flavour and goodness this concentrated form for pumpkin seeds provides.
Our pumpkin seed flour will not go rancid as the oil content has been removed, making it a concentrated form of protein that is low in fat and high in nutrients. Regular use of pumpkin seed flour will provide your body metabolism with revitalising and regenerative power from the abundance of essential amino acids and minerals. The flour contains 49% protein. The iron content (13.4mg/100g) combined with protein and phosphorus provide the nutrients needed for blood development and the transportation of oxygen. Zinc (14mg/100g) is involved in many enzyme functions in regard to metabolism, energy production, organ function and the immune system.
Storage: Keep closed in a cool dark place or refrigerate.