Sunflower Flour (!)

guys. sunflower flour is WHERE. ITS. AT. but seriously. this stuff is visually stunning, tastes lovely, and the consistency holds up in gf baking. i tried it out in a banana bread recipe this morning and proceeded to eat both ends of the bread topped with a silky peanut butter drizzle. y-u-m. i truthfully didn't even know this flour was a thing, and was introduced to it through hudson valley cold pressed oils, a sunflower farm in ny. they said that while pressing their sunflower oil, they'd have a lot of waste from the sunflower seeds. they would give this waste to local farmers for their cattle, but decided one day to try making it into flour. and it worked fabulously. i was enrapt, entranced, had to have it. it's black in color, super fine in texture, and has a beautiful taste. its also high in protein (hello paleo bakers), antioxidants (good for glowy skin!), and keeps your baked goods really moissstttttt (say it with me). 



sunflower flour banana bread (v, gf)

two ripe bananas, mashed

2 tablespoons ground flaxseed

1/3 cup hemp seed milk

1/3 cup coconut oil, melted

2 tablespoons pure maple syrup

2 teaspoons pure vanilla extract

a loose 1/4 cup coconut sugar

1/2 cup rolled oats

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon himalayan pink salt

1 1/2 cups sunflower seed flour


preheat the oven to 350°F. prepare a loaf pan with coconut oil and set aside.

in a large bowl, mash the banana until almost smooth

stir the wet ingredients into the banana until combined, then add dry ingredients to the same bowl

distribute dough into loaf pan evenly

bake for for 45 minutes until firm to the touch

let cool



*you can purchase sunflower seed flour here


Maya OrenComment