ORGANIC Walnut flour

Our fine walnut flour is produced during the extraction of walnut oil by mechanically pressing freshly harvested, unroasted walnuts. The de-oiled press cake contains only a small amount of oil (approx. 10 g per 100 g). Finely ground, it is suitable as a nutty, aromatic baking ingredient for pastries. The walnuts from which our walnut flour is made are naturally gluten-free. However, we cannot technically guarantee that it is 100% gluten-free (<0.5 mg). The flour may contain traces of cereals containing gluten.

Nutty flour for baking

In combination with other alternative flours (made from maize, sorghum, buckwheat, millet, rice, amaranth, quinoa, etc.), nut flours can be used to create new flavors. They contain a high proportion of high-quality protein, approx. 10 g per 100 g of valuable oil and more fiber than whole grain cereal flour.

Baking causes the nut flours to develop the tantalizing flavours we know from roasted almonds, roasted hazelnuts and walnuts. It is also a welcome ingredient for pot cakes, gingerbread or Hutzel bread as well as muesli, yoghurt or as an addition to pasta. The calorie content of oil-rich walnuts is reduced, but the focus is more on healthy enjoyment and taste. We recommend adding approx. 10 % walnut flour instead of baking flour.

Walnut flour should always be kept well sealed and stored in a cool place. In humid conditions, the flour clumps together and can go moldy. Storage at temperatures above 20 °C can lead to the formation of toxic aflatoxins. Intended for immediate consumption.

Walnut flour is suitable for making fine baked goods, as an addition to muesli and desserts, for refining sauces, ice creams and so on - there are no limits to creativity.