Sunflower Seed Flour
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​Sunflower seed flour is a really great addition to your pantry. The great thing about sunflower seed flour is that it is a high protein flour and acts as a good replacement if someone is allergic to nuts. It does have a bit of a heavier taste than almond flour, but is still good for baked goods. 

To make: Use raw, hulled sunflower seeds, NOT roasted, as the flavor will be too heavy. Using a coffee grinder, place seeds to maximum line and grind for about 30 seconds. Check consistency and see if it is fine enough. If not, grind for another few seconds. Do not grind more than 60 seconds, as sunflower seeds eventually turn into sunflower seed butter. 

Storage: Sunflower seeds, like nuts, go rancid . It is best to store the sunflower seeds, themselves, in the freezer. I store my sunflower seed flour in a labeled freezer bag in the freezer. It can keep for months.