ORGANIC Pumpkin seed flour

Our fine pumpkin seed flour is made from unroasted pumpkin seeds, which are gently de-oiled and finely ground. The pumpkin seed flour still contains approx. 8 g per 100 g of pumpkin seed oil as well as approx. 62 g per 100 g of vegetable protein and around 13 g per 100 g of fiber. Just like pumpkin seed oil, pumpkin seed flour is naturally greenish in color and a culinary rarity. It is ideal as an ingredient for bread and rolls or as breadcrumbs. As it is gluten-free, it can also be used for baking and preparing food if you are gluten intolerant.

Its subtle yet delicate pumpkin seed flavor makes pumpkin seed flour a flour that gives dishes that special something. It can be used to bread meat or fish, for example. Smoothies can also be thickened and refined with pumpkin seed flour, which also gives them a slightly nutty taste and increases their protein content. It is also ideal for baking. If you want to bake pumpkin bread from fresh pumpkin, for example, you should definitely use pumpkin seed flour. Mixed with other flours, pumpkin seed flour also gives baked goods a special taste. Pumpkin seed flour can also be used to thicken desserts and dessert sauces. Pumpkin seed flour also tastes particularly good in muesli or with other breakfast cereals.

With the valuable ingredients of unroasted pumpkin seeds

As Ölmühle Solling's pumpkin seed flour is made from unroasted pumpkin seeds, it contains numerous 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 and therefore for the body's oxygen supply. It is therefore indispensable in vegetarian and vegan cuisine in particular. Its fatty acid composition is also favorable: pumpkin seed oil contains around 10 g of unsaturated fatty acids per 100 g and only around 2.5 g of saturated fatty acids.

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

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