Want a substitute for almond flour?
Make your own Sun-Flour (a.k.a sunflower seed flour)!
What is Sun-Flour?
Sun-Flour is my nut-free substitute for almond flour made with soaked, dehydrated and ground sunflower seeds!
If you frequently use almond flour or other nuts/seeds for baking, please read my post 5 Reasons to Avoid Almond Flour for important information!
Why soak and dehydrate?
Yes, it would be much simpler to just throw some raw sunflower seeds into a coffee grinder and get instant sun-flour. But I always soak and dehydrate any nuts or seeds. Why?
Nuts and seeds are naturally high in enzyme inhibitors, which often causes stomach aches and after consumption. Soaking in salted water activates other enzymes that neutralize these trouble-causing enzyme inhibitors. The seeds then must be dried before they are ground into flour.
You may also use pumpkin seeds or probably even sesame seeds with this technique!
Nut Free? Try This Almond Flour Substitute!
I can’t eat nuts right now (“right now” because I hope GAPS will correct this food sensitivity) so I have been staying away from recipes that call for almond flour. I recently started experimenting with using Sun-Flour in place of almond flour, and the results are delicious! I can’t guarantee that you will have perfect results every time you make this substitution, but it is a great solution for those who have nut allergies.
How to make Sun-Flour:
Cover sunflower seeds with filtered water and add 1 Tbs. sea salt for about every 2 cups of seeds (you don’t need to be exact). The salt helps destroy the phytic acid.Soak for at least 8 hours or overnight.
Spread sunflower seeds onto dehydrator sheets and dehydrate between 105 to 150 degrees until crispy, 12 to 24 hours. Alternatively, dry on baking sheets in a warm oven (no more than 150 degrees) for 12 to 24 hours.
Grind sunflower seeds in a carefully cleaned coffee or spice grinder until fine, about 15 seconds. Grind in batches. This seems like it would be time consuming, but it only takes me about 5 minutes to grind 2 cups of flour! Grind until very fine. It’s okay if it starts to get clumpy, that just means it is finely ground and you can fluff out the clumps with a fork.
You will get approximately 1 cup flour for every cup of sunflower seeds. Store your sun-flour in a jar in the refrigerator or freezer, and use within a few months. Substitute for almond flour in recipes!
Do you have a nut allergy/sensitivity? Or do you use almond flour?
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