How to grind sunflower seeds
I started using ground sunflower seeds to make keto bread about 3 years ago and they turned out so light, soft and fluffy. They also rise so well with yeast within a short amount of time. Subsequently, I used it to make keto cakes, cookies, wraps and pizza. Since many of you may not know about these recipes, I will be doing a remake for some of them. I will also be using such alternative low carb flour 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. Sunflower seed is a great alternative for low carb baking as it is not only cheap but quite low in net carbs too. It has a slightly nutty and neutral flavor hence, it should be well accepted. It makes a great replacement for other low carb flour such as almond flour with a 1:1 ratio. Sunflower seeds are versatile seeds that are technically a fruit. These tiny sunflower seeds are loaded with many nutrients. Sunflower seeds especially have a huge amount of vitamin E and selenium. These vitamins work as the antioxidants that can protect our body cells against free radical's damage. In addition, sunflower seeds are an excellent source of beneficial plant compounds such as phenolic acid and flavonoids.
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 sunflower seeds before grinding.
4. Place the raw sunflower seeds into the grinder. Pulse (do not blend) about 3 to 4 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 sunflower seeds into a bowl and it is ready to be used as a low carb flour. It is fine if there are still some chunks as they add to the crunch.
6. The texture of the ground sunflower seeds is a bit coarse, like "meal", not flour.
7. Home grinding will not yield a fine texture as the fat content of the seeds 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 sunflower seeds;
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This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
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