Introduction: Raw Sunflower Seed Flour

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I've been wanting to make some raw desserts for the Raw Food Contest, but wasn't sure what to use as the flour in my crusts. Many conventional flours aren't raw, and the boy is allergic to nuts so nut flours are out! Plus, I'm still not sure how healthy it is to eat a cup of nuts in every dessert. :P

I bought some raw sunflower seeds to try different things with, but sunflower seed flour just seemed like the smartest way to use them!

As a bonus, sunflower seed flour is super cheap and easy to make. :)

I've read online that this flour can be a good substitution for almond flour, but I've yet to use it that way. So far I'm quite pleased with the flour - the flavor isn't too strong and while it's a little oily (it'll clump together if you press it in your hands) it's really easy to work with!

(This is another one of those ideas I had where I thought "I'M A GENIUS!!!" only to google it and realize a ton of other people were already doing it. Boo-urns.)

Step 1: What You'll Need

  • raw, shelled sunflower seeds
  • a food processor or blender (this is the one I'm using!)
  • a sieve

You can buy raw sunflower seeds in bulk at most health food stores for ridiculously cheap. I think the ones I'm using were $1.69 a pound.

Step 2: Process

Pour the seeds into food processor and switch it on. Let it go for 30-60 seconds, or just until the seeds are finely broken down.

Don't take it too far or you'll end up with sunflower butter!

Step 3: Pass Through the Sieve

Once the seeds have been processed, pour some of the flour into a sieve and push it them through with your hands or a wooden sieve. The flour will fall through and the larger bits of seed will stay in the sieve to get processed again.

Unless you've got a giant sieve, it's best to do the flour in smaller batches or you'll end up with it all over your kitchen. :)

Once you're left with just the larger seed bits, but them back in the food processor and repeat the process.

When you're done, you might notice a layer of sunflower "butter" (see the second photo!) at the bottom of the processor. Don't add that in to your flour - it's very moist and oily and will cause it to clump!

Step 4: Storing

Sunflower seed flour, like most other flours from nuts and seeds, can go rancid fairly fast. I recommend making a batch and storing it in the fridge or freezer for best results. I can't say how long it will last because so far I've only made it when I'm planning on using it immediately. :)

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