This fabulous Pumpkin seed meal (or flour) is made from Styrian pumpkin seeds – an heirloom variety of pumpkin grown just for the seed.  They are grown in Australia using natural, ecologically sustainable practices. The seeds are first activated, then cold-pressed to extract the oil. The remaining seed ‘cake’ is then milled, again without using heat, to produces this delicious, versatile pumpkin seed flour. It is a beautiful vivid green colour, with a mild nutty flavour and aroma. As this meal has a low oil content (between 5-8%) it stores extremely well without going rancid. Pumpkin seed meal is a scrumptious and convenient pantry ingredient that everyone can enjoy. It is a great addition to breakfast foods, baked goods, raw recipes and savoury dishes.

How to Use:

At breakfast this scrumptious Pumpkin seed meal is great added to smoothies, acai bowls and oat or quinoa porridge; sprinkled over muesli; or with yoghurt and fruit salad. Natural Pumpkin seed meal is delicious in raw foods; add to wraps and rice paper rolls, or use it in any raw sweet treat creation.

Perfect for slices, superfood balls & puddings. Add extra flavour and goodness to any savoury dish including salads, soups, stir-fries and hotpots. Either stir a few spoons directly into the pot or sprinkle over the top – lovely combined with sesame and sunflower seeds. Yummy in burgers and veggie patties.

This seed meal (or flour) adds scrumptious flavour to baked goods and is particularly useful in gluten-free recipes. Combine with nut meal, ground linseeds &/or chia seeds in wheat-free cakes and cookies.

Also works beautifully as a substitute for bread crumbs. Add lovely nuttiness and amazing colour to pizza dough, desserts and steamed puddings. Directly replace 1/3 of a cup of any plain flour with pumpkin seed meal in favourite baking recipes. Fabulous for crackers, muffins and bread – try funky green dinner rolls.

Combine this pumpkin seed meal with a coarsely ground combo of pink lake salt, black nigella, sesame seeds, and your favourite spices, to create a wonderful savoury condiment to use for cooking or at the table.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. Refrigeration recommended in warm climates.

Shelf Life:

Up to 24 months when stored as above. See Best Before date.

Images for illustrative purposes only.