How to grind pumpkin seeds
I started using raw pumpkin seeds to make keto bread about 4 years ago. Since many of you may not know about these breads that uses alternative low carb flours, I have decided to do a remake of some of these recipes. I will also be using these alternative low carb flours to make more recipes. Hence, I created a new playlist on "How to grind nuts and seeds" so that whenever I use any of these alternative flours, there will be a tutorial video available for reference on how to grind them. Ground pumpkin seeds is not a 1:1 ratio with any low carb flours. It does not absorb water well hence, we will need a huge amount of the ground pumpkin seeds just to make one loaf of bread and the texture is heavy, dense, dry and hard. But when mixed with other low carb flours such as ground sunflower seeds or coconut flour, it turned out so well, rises well and the texture is light, airy, soft and fluffy. And it tastes quite neutral, too. Pumpkin seeds are packed with nutritional value and contain a meaningful amount of healthy fats, amino acids, and vital nutrients. According to the USDA, pumpkin seeds (also known as pepitas) deliver considerable amounts of copper, calcium, potassium, magnesium, iron, and vitamin A, E, and K. Pumpkin seeds also contain many antioxidants and a decent amount of potassium, riboflavin and folate. I have earlier showed you how to grind sunflower seeds and together with this ground pumpkin seeds, I will show you on my next video how to make the softest and fluffiest keto loaf bread with a combo of these two seeds.
1. Use a seed, bean, nut or multi grinder as it is the most effective. A powerful food processor or blender such as Vitamix can be used too. In the video, I used a multi grinder.
2. Ensure that the bowl and blade of grinder are dry and cool (not hot from the dishwasher).
3. Ensure that the seeds are at room temperature and dry. It is not necessary to roast the raw sesame seeds before grinding.
4. Place the sesame seeds into the grinder. Pulse (do not blend) a few times for a few seconds each. Do not over grind as it will turn into a paste or butter. That is why it is easier to control by pulsing and not blending.
5. Transfer the ground sesame seeds into a bowl and it is ready to be used as a low carb flour.
6. The texture of the ground sesame seeds is coarse, like "meal", not flour.
7. Home grinding will not yield a fine texture as the fat content of the nuts are still intact. For commercial grinding, the fats are squeezed out and sold as oil then the leftover "cake" is ground until powdery and sold as flour.
8. You can also grind in bulk and store in the fridge or freezer for convenience.
Check out these recipes that uses ground pumpkin seeds;
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