If you’re just getting started on baking with alternative flours, to have the taste of a traditional baked good with great health benefits, replace up to 50% of your traditional flours or mixes with SunFlour. For every ¼ cup of SunFlour, you’ll get an additional 9g of protein and 4g of fiber, not to mention all the vitamins and minerals added to your baked good. This is where we started in our journey.
We made our SunFlour baking mixes with the optimal balance of protein, fiber, and healthy fats to be the perfect meal replacements, but if you like to do things from scratch, there are thousands of baked good recipes that can be nutritionally improved with SunFlour. We wanted to share SunFlour with you so you can make your favorite baked goods healthier!
If you are into Keto, Paleo, grain free, or GAPS diet, you can use SunFlour as a 100% replacement for almond flour, coconut flour, or other nut flours. Have a favorite almond flour recipe? Try swapping almond flour with SunFlour! SunFlour has a nicer consistency and milder flavor than almond flour so it tastes like the real deal, not some ‘healthier baked good’. It’s also nut free and provides 25% more protein than almond flour (and more protein than any other nut or seed flour).
SunFlour isn’t just for breads and sweet things, it also makes an excellent meat replacer as it has 25% more protein than meat! It’s perfect if you’re into a Vegan, Vegetarian or Flexitarian diet and looking for more nutrient-dense options.
We have many delicious SunFlour recipes we’ve developed for you–for every meal including snacks! Don’t see a recipe you’d like? Let us know!
Baking Tips
Double up on Eggs: If you are replacing your traditional flours with SunFlour, double the amount of eggs the recipe calls for to help bind the product together.
Fluffiness: You can improve the lightness and fluffiness by adding 1 tsp of baking powder for every cup of SunFlour you use.
DON’T use additional baking soda! It interacts with the chlorogenic acid in the sunflower seed (the chlorophyll), darking the product color to the point where it can turn evergreen. Might be nice for a Christmas or St. Patrick’s Day cookie, but not other baked goods!
Sifting: After mixing all of your ingredients, you can sift to improve texture.
Scratch Baking: Depending on the product, you may want to start at a 25% replacement with SunFlour and work your way up. More dense things like brownies, cookies and power bars can take more SunFlour substitution. Airier products like pancakes, muffins and breads may benefit from a supporting flour.
For keto recipes, you can replace SunFlour with nut flours 1:1 and have the recipe come out just as you like it!
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