Gluten Free and perfect for vegans and vegetarians - 46% protein!
The roasted nuttiness compliments the flavour of many meals. Just by using your imagination you can gain fantastic results with the unique flavour. Australia's first Sun Flour is made from the 'cake' after oil extraction. It is used to add colour, texture and a subtle nutty flavour to baked goods. It can be used as a sprinkle on cereal or fruit and yoghurt, in smoothies or as a substitute for bread crumbs.
Sunflour is made from milled cold pressed sunflower kernels. It can be used to sprinkle on your breakfast cereal or to replace breadcrumbs; to coat fish, rissoles or stuff chicken. Use like almond flour for biscuits, cakes and pancakes. Staying fresher 24 months, it is unlike many other seed or nut meals. (Gluten Free). Sunflour has on average 46% protein, is a good source of selenium, potassium, phosphorus and magnesium. Sunflour is high in vitamin A, vitamin E and Folate. Ideal for vegetarians and vegans.
Seed Flour uses: Bakery goods are enhanced with the nutty flavour - cakes, breads, biscuits and pizza bases can all have the added goodness of pumpkin seed flour. Simply substitute approximately 1/3 of a cup of regular flour for the meal in any regular recipe and taste the difference. Sprinkle a teaspoon over your morning porridge or muesli for the nutty goodness to start your day.
-Selenium & Magnesium
Ingredients: Organic Australian Sunflour Cold Pressed
Storage: Keep closed in a cool dark place or refrigerate.
|Servings per package: 25
||Serving Size 10g
|Fat - Total