How to Make Sunflower Seed Flour
This sunflower seed flour is a low-carb flour you can make at home and use as a substitube to almond flour whenever you need a nut-free alternative.
Ingredients
- 1 Cup Sunflower Seeds
Instructions
- Place the raw sunflower seeds into your high-speed blender.
- Pulse the sunflower seeds for 3 to 4 seconds. Stop and pulse for another 4 seconds.
- Stop and shake the blender jar. Pulse for another 4 seconds.
- Repeat this process until the seeds are finely ground and have a flour-like consistency.
- You can store the sunflower seed flour in an airtight container in the fridge for up to two months or in the freezer for up to six months.
Notes
Tip 1: Make sure you are using raw, hulled sunflower seeds. If you use roasted sunflower seeds, you may run the risk of ending up with sunflower butter.
Tip 2: Work in small batches. I like to grind small batches of about ½ cup of seeds at a time. I find that this way it is easier to get a finer, even grind.
Tip 3: It’s really important to pulse; don´t blend continuously, as you may end up getting sunflower seed butter.