I fell in love with almond flour when we were on GAPS last summer. I never thought I would like it, but it did not take long for me to be head over heels in love. I learned how to use it, including using a hefty amount of eggs and coconut flour. But then, a few months after we stopped I realized my “extreme seasonal allergies” always got worse after eating nuts. I experimented and sure enough the itchy ears, scratchy throat, and headaches always started within 24 hours of having almonds, cashews, and macadamia nuts.
It was also during the same time I found out I needed to cut out eggs and dairy for my nursing daughter. I went through a bit of a protein panic. I did not want to just eat meat at every meal, but without eggs, dairy and nuts I was a bit at a lost.
I began snacking on more seeds – hemp, pumpkin, and sunflower as well as peanuts. It helped, but I still missed being able to use almond flour.
I have used sunflower seed “flour” (or sunflour) many times, but the strong taste is a bit of a turn off. It was just the other day I decided to grind up pumpkin seeds to make an old recipe containing almond flour. It was green…but the flavor was far more mild.
I know this is super simple, but, I wanted to share it with anyone who wanted to make all the delicious almond flour treats out there…just without the almonds.
Note 1: It is green…so you might not want to use it for almond flour vanilla cake (or other such light colored dishes). I am sure even if you used sucanat for a sweetener in a baked good it would be enough to cover up the light green color.
Note 2: To make this nut-free make sure you are using seeds produced in a nut free facility. I am afraid I do not have a specific brand to recommend because recommending brands scares the bajeebers out of me. We do not have anaphylexic reactions to nuts so I do not feel like I can safely recommend brands.
Note 3: Use like you would almond flour, but be aware it will have a different color and a slightly different flavor (but, I find it more mild than almond flour). I have tried this for a few recipes calling for almond flour and it worked great. My almond flour baked goos are limited, but so far so good!
- Pumpkin Seeds
- Grind the pumpkin seeds in a spice/coffee grinder a few tablespoons at a time until a meal is formed. Repeat. This can also be made in a blender with a dry container attachment. I do not suggest trying it in a food processor.
- Run through a sifter (or a colander with smallish holes) to catch any big pieces and run them again.
- Store processed pumpkin seed flour in an air tight container in the fridge for a few weeks, or in the freezer.