We recently found a superb replacement for almond (or other nut flour) in our gluten-free baking. Sunflower flour! It has a delightful nutty crunch, and chocolate chip sunflower cookies have become a snack staple. Gluten-free baking with no nuts, no coconut, and no egg is… well… challenging. It is possible to come up with the right mix of lots of flours, and make it just wet or dry enough, and cook it just long enough. But
some lots of the time, it flops. And sunflower flour has been a real treat. Not only in that it tastes so yummy, but also because it has relieved some of the pressure in coming up with delicious baking.
I start with these priority allergn-free raw sunflower seeds.
Then I soak them for a day in salty water, changing it once or twice, and then rinse them before putting them on a tray in the oven at 170 degrees F, for about 10 hours.
Then they become toasty little addictive treats.
Next I grind them up in our (separate) coffee grinder, which has a removable cup for easy cleaning. I keep this grinder exclusively for local & gluten-free oats from one of our favorite famers, other g/f grains and these seeds.
And then I jar it, keep it in the fridge and use it (very quickly, it seems).
These sunflower flour cookies have become a staple – made with “sunflour”, baking soda, maple syrup, vegan butter, a touch of hemp milk, vanilla and chocolate chunks.