Sunflower is one of the most well-known crops in our country, with its seeds and the oil made from them being familiar and widely consumed. However, flour made from sunflower seeds is less known, even though it contains valuable minerals and fibers and can be consumed in various ways.
Sunflower seed flour is made from organically grown, hulled sunflower seeds during the production of cold-pressed oil. As a result, it has a lower fat content than sunflower seeds, yet retains their valuable minerals. Its carbohydrate content is extremely low, and it contains only negligible amounts of naturally occurring sugars, making it an excellent addition to a dietary regimen. It is exceptionally high in protein and dietary fiber and contains significant amounts of magnesium, zinc, selenium, manganese, copper, and iron. Thus, consuming sunflower seed flour provides the body with a substantial amount of valuable nutrients.
Its mild flavor makes it versatile in the kitchen, suitable for both sweet and savory dishes. Sunflower seed flour can be used to thicken creamy soups, sauces, gravies, and vegetable stews. It can be used for baking and cooking just like wheat flour, or the two can be mixed. It is a perfect ingredient for bread, pizza, savory biscuits, scones, and cakes. (When baking with it, it is advisable to add a bit of ascorbic acid or grape seed flour to prevent the dough from turning a harmless green color due to heat exposure.) It can also be mixed into yogurt, muesli, smoothies, or shakes for an excellent protein-packed start to the day.
It is gluten-free and suitable for vegetarian, vegan, and paleo diets.
