ORGANIC Pumpkin seed flour

Our fine pumpkin seed flour is made from unroasted pumpkin seeds that have been gently de-oiled and finely ground. The pumpkin seed flour still contains about 8 g per 100 g of pumpkin seed oil, as well as about 62 g per 100 g of vegetable protein and about 13 g per 100 g of fibre. Like pumpkin seed oil, pumpkin seed flour has a natural greenish colour and is a culinary rarity. It is ideal as an ingredient in bread and rolls or as breadcrumbs. As it is gluten-free, it can also be used for baking and cooking by people with gluten intolerance.

Its subtle yet delicate pumpkin seed flavour makes Pumpkin Seed Flour a flour that adds that special something to dishes. For example, it can be used to bread meat or fish. Smoothies can also be thickened and refined with pumpkin seed flour, giving them a slightly nutty flavour and increasing their protein content. It is also great for baking. For example, if you want to make pumpkin bread with fresh pumpkin, you should use pumpkin seed flour. Mixed with other flours, pumpkin seed flour also gives a special flavour to baked goods. Pumpkin seed flour can also be used to thicken desserts and dessert sauces. Pumpkin seed flour also tastes great in muesli or other breakfast cereals.

With the valuable ingredients of unroasted pumpkin seeds

Because Ölmühle Sollings Pumpkin Seed Flour is made from unroasted pumpkin seeds, it contains many valuable vitamins as well as large amounts of minerals and trace elements. It is rich in iron, for example, which the body needs to produce the red blood pigment haemoglobin, which is essential for the body's oxygen supply. It is therefore essential in vegetarian and vegan diets. Its fatty acid composition is also favourable: pumpkin seed oil contains about 10 g of unsaturated fatty acids per 100 g and only about 2.5 g of saturated fatty acids.

Pumpkin seed flour is particularly suitable for low-carb diets because of its high protein and fibre content and low carbohydrate content. It contains only about 3 g of carbohydrates per 100 g (wheat flour: about 70 g). Athletes in particular appreciate it for its high protein intake compared to wheat flour (which contains up to 12 g per 100 g of protein, depending on the type).

For breading fish and meat, for thickening and refining smoothies, and for baking and desserts. Also delicious in breakfast cereals.