So, last night I made my own pumpkin seed flour by throwing a bunch of pumpkin seeds into the food processor (to create a coarse meal), then I tossed them into the coffee grinder and ground them into a finer flour. (Just fyi, as soon as the flour seemed to be moving a little less in my coffee grinder, I stopped it and dumped it out--the flour was fine enough for me and if I left it in too long it would get a little gummy.)
Today I used one of elana's pantry recipes for chocolate chip cookies
, replacing the almond flour w/ my pumpkin seed flour, and replacing the grapeseed oil w/ coconut oil, and the agave w/ honey. (Just fyi! I also used enjoy life choc. chips.)
Of course, I worried they wouldn't work (I get nervous when baking gf w/ no guar gum--I've had some seriously runny dissapointments in the past!) so I added an egg which led to me adding more pumpkin seed flour, more baking soda, a bit more honey, yadda yadda yadda, so I can't say for certain that the recipe would have been perfect and amazing as written b/c I didn't try it that way, BUT, these cookies were SOOOOOO yummy!
I think, waaayyy better than the bean based cookies I've been making, which I like as well. (My dh who can be picky when it comes to my cooking
really liked them as well.) And it got my ds eating pumpkin seeds for the first time in any quantity! Woo hoo--all that zinc!
I could totally taste the pumpkin seed flavor, but they were really delicious cookies! I'm so glad this flour was mentioned here!!!! I totally plan on making more things using this, and I will absolutely forward recipes here if/when they work w/ it.
I'm really excited about this!!!!