How To Make Pumpkin Seed Flour

Light green flour in a measuring cup on a wooden cutting board.

Are you looking for a nut-free alternative to the ubiquitous almond flour? Try making your own pumpkin seed flour! It's a great substitute that adds variety and different nutrients to recipes.

Course Bread, Dessert

Cuisine American

Keyword Baking, Gluten-Free, Grain-free, Nut-free

Prep Time 5

Cook Time 0

Total Time 5

Servings servings

Calories 320kcal

Author Lauren Goslin

Ingredients

1 cup raw pumpkin seeds

Instructions

You can make pumpkin seed flour as you need it, or make a larger batch to save for later. Fill your blender or food processor with the seeds. One cup of raw pumpkin seeds yields about 1 1/4 cup flour.
Blend until the seeds have turned into a fine flour, about 15-30 seconds. The flour is done when it feels like powder with a very slight texture (not sandy). If you see larger pieces of seeds, keep blending.
Keep your flour in an airtight container (preferably glass) in the fridge to maintain freshness. It can keep 3-6 months in the fridge and about one year in the freezer.

Nutrition

Calories: 320kcal | Carbohydrates: 10g | Protein: 14g | Fat: 28g | Fiber: 2g