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Home-made Pumpkin Seed Flour
Home-made Pumpkin Seed Flour is a modern British recipe for a method of making pumpkin seed flour from pumpkin seeds or vegetable marrow seeds at home. The full recipe is presented here and I hope you enjoy this classic British version of: Home-made Pumpkin Seed Flour.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Makes:
250g
Rating: 
Tags : Baking RecipesBritish Recipes
Also known as
pepita flour, pumpkin seed flour is a common ingredient in many recipes and dishes from the Americas. Being nutritiously quite dense it also makes an excellent substitute or adulterant for wheat and maize flours.
Ingredients:
300g pumpkin seeds (either whole or shelled [also known as pepitas])
Method:
Pre-heat your oven to 200&x00B0;C then spread the seeds evenly on a baking tray and place in the oven for about 20 minutes. Cook, stirring every five minutes or so to prevent burning, until the seeds are evenly golden in colour. When ready remove from the oven and set aside to cool completely.
When cold you can grind the seeds into a flour. Transfer to a coffee grinder (add about 70g or 1/2 cup at a time) and grind for about 30 seconds, or until the seeds are rendered to a fine powder. (FYI: as soon as the mixture seemed to be moving more sluggishly in the coffee grinder I stopped the machine and tipped the flour into a bowl. If you grind for any longer than this the oil comes out of the seeds and the mixture becomes gummy).
Once all the seeds have been ground allow the flour to cool (grinding, because of the friction, heats it up) then transfer to an air-tight container and store in a cool place. You could substitute just about any large squash seeds in this recipe and pumpkin, large squashes and vegetable marrow seeds work well.
